Hygienic Practice Assessment of Camel Meat Handlers, Identification Main Points of Pathogenic Bacterial Contamination in Abattoir and Butcheries of Nagelle Town, Southern Oromia, Ethiopia
$ 42.5
Description
During December, 2018 to August, 2019 cross sectional study was conducted to assess the hygienic practice during handling of raw camel meat and identification of the major source of bacterial contamination at abattoirs and butcheries of Nagelle town. To achieve the objectives of this study, the data were collected from 68 camel meat samples and 60 from swab samples both from abattoir and butchers’ workers and semi structured interview questionnaire, and site observation checklist were used. The study isolated and identified that all the tested positive camel meat samples were subjected to E. coli count, Staphylococcus aureus count and aerobic plate count (APC). The S. aureus, E. coli and Salmonella spp. were detected from a total of collected raw camel meat samples 12(35.3), 16(45.7) and 8(22.8) at abattoirs and 19(54.3), 22(64.5) and 10(29.4) from at butcheries respectively. Mean S. aureus counts for camel meat were 2.76 and 3.07 log10 CFU/g while mean E. coli counts were 2.81 and 3.94 log10 CFU/g, from abattoirs and butcheries respectively.