Kenaw Zebitu, Ejeso Amanuel, Deresse Dawit, Olkeba Beekam Kebede
Department of Environmental Health, College of Medicine and Health Sciences, Hawassa University, Hawassa, Ethiopia.
Department of Public Health, College of Medicine and Health Sciences, Wolaita Sodo University, Wolaita, Ethiopia.
Environ Health Insights. 2024 Oct 28;18:11786302241293289. doi: 10.1177/11786302241293289. eCollection 2024.
Unsafe meat handling in butcher shops exacerbates microbial contamination, contributing to widespread food-related infections, particularly in developing countries like Ethiopia. In Ethiopia, microbial contamination in the meat supply chain is pervasive due to limited knowledge, inadequate hygiene practices, insufficient training, poor enforcement of food safety standards, and the absence of advanced diagnostic tools and regular microbial testing. This study aimed to assess the microbial load of meat, its contact surfaces, and meat handling practices of butcher shop workers in Hawassa city, Ethiopia.
A cross-sectional study was conducted from March to April 2023 among butcher shop workers in Hawassa city, Ethiopia. One hundred forty-four (144) swab samples were collected, and the microbial load was evaluated by serial dilution method and counted using standard procedures. A total of 52 workers were interviewed to assess meat handling practices. Descriptive statistics were used to analyze survey and laboratory data.
The findings of this study revealed that the levels of Total Plate Count, , and staphylococci from meat samples collected from the butchers were 6.14, 5.58, and 5.23, respectively. The levels of Total Plate Count, , and staphylococci in the swab samples collected from knives, chopping boards, and weighing boards were 5.66, 5.27, and 5.28; 5.61, 5.33, and 5.03; and 5.29, 4.97, and 4.91, respectively. In the butcher shops, 83% of the meat was exposed to flies without protection, and 64% of meat handling equipment was not disinfected.
The Total Plate Count, and staphylococci levels in meat samples and swab samples collected from knives, chopping boards, and weighing boards were above acceptable levels. These findings suggest the presence of potential pathogenic microorganisms, likely due to poor personal hygiene of the workers, inadequate cleaning and sterilization in the butcher shops, and cross-contamination from sources, including paper money handled, and skin contact.
肉铺中不安全的肉类处理方式会加剧微生物污染，导致与食物相关的感染广泛传播，在埃塞俄比亚等发展中国家尤其如此。在埃塞俄比亚，由于知识有限、卫生习惯不足、培训不够、食品安全标准执行不力以及缺乏先进的诊断工具和定期的微生物检测，肉类供应链中的微生物污染普遍存在。本研究旨在评估埃塞俄比亚哈瓦萨市肉铺中肉类及其接触表面的微生物负荷以及肉铺工人的肉类处理行为。
2023年3月至4月在埃塞俄比亚哈瓦萨市的肉铺工人中开展了一项横断面研究。收集了144份拭子样本，通过系列稀释法评估微生物负荷，并使用标准程序进行计数。共对52名工人进行了访谈，以评估肉类处理行为。使用描述性统计分析调查和实验室数据。
本研究结果显示，从肉铺采集的肉类样本中，总菌落数、[此处原文缺失相关细菌名称]和葡萄球菌的水平分别为6.14、5.58和5.23。从刀具、砧板和秤盘采集的拭子样本中，总菌落数、[此处原文缺失相关细菌名称]和葡萄球菌的水平分别为5.66、5.27和5.28；5.61、5.33和5.03；以及5.29、4.97和4.91。在肉铺中，83%的肉类未加防护暴露于苍蝇之下，64%的肉类处理设备未进行消毒。
从肉类样本以及从刀具、砧板和秤盘采集的拭子样本中的总菌落数、[此处原文缺失相关细菌名称]和葡萄球菌水平均高于可接受水平。这些结果表明存在潜在致病微生物，可能是由于工人个人卫生较差、肉铺清洁和消毒不足以及包括经手纸币和皮肤接触在内的来源造成的交叉污染。
