Bacteriological Assessment of Beef and Surfaces of Equipment and Apparel Worn in the Kotokuraba Slaughterhouse

Benjamin Asige; Emmanuel Tetteh Sampeney; Emmanuel Mensah; Michael Botey

doi:10.36948/ijfmr.2023.v05i04.5027

Bacteriological Assessment of Beef and Surfaces of Equipment and Apparel Worn in the Kotokuraba Slaughterhouse

Author(s)	Benjamin Asige, Emmanuel Tetteh Sampeney, Emmanuel Mensah, Michael Botey
Country	Ghana
Abstract	This study was conducted to determine the bacteriological quality of beef and contact surfaces of equipment and apparel worn in the Kotokuraba slaughterhouse in the Cape Coast Metropolis. Because of the high demand for the product among residents of the Cape Coast Metropolis, as well as economic crises in developing countries, including Ghana, beef producers enter the industry with little knowledge of hygienic and sanitation practices, resulting in bacteriological contamination from cow slaughter to beef handling and storage. Some of these pollutants have the potential to harm humans by creating diseases. This study, therefore, aids in the isolation and identification of harmful bacteria found in beef as well as other surfaces of equipment and apparel that come into contact with beef. Results revealed that, Staphylococcus spp. recorded the highest means in all the samples and the number of bacteria identified expressed in percentages had Staphylococcus spp. being the highest identified species in the samples taken. Bacillus subtilis had the least number with a percentage of about 21.05 %. The percentage occurrences of the various bacteria species were 31.58 %, 21.05 %, 23.68 %, and 23.68 % for Staphylococcus spp., Bacillus spp., Micrococcus spp., and Escherichia spp. respectively. This shows that Staphylococcus spp. was the most frequently occurring species with Bacillus spp. being the least. That is, the dominant species isolated was Staphylococcus spp. followed closely by Micrococcus spp. and Escherichia spp. The presence of these bacteria in the beef and other contact surfaces is a clear indication of contamination of the beef and regular consumption of the beef is harmful to the health of the consumers.
Keywords	Isolation, Identification, Plate Count, Enumeration
Field	Biology > Medical / Physiology
Published In	Volume 5, Issue 4, July-August 2023
Published On	2023-08-15
Cite This	Bacteriological Assessment of Beef and Surfaces of Equipment and Apparel Worn in the Kotokuraba Slaughterhouse - Benjamin Asige, Emmanuel Tetteh Sampeney, Emmanuel Mensah, Michael Botey - IJFMR Volume 5, Issue 4, July-August 2023. DOI 10.36948/ijfmr.2023.v05i04.5027
DOI	https://doi.org/10.36948/ijfmr.2023.v05i04.5027
Short DOI	https://doi.org/gsmnq2

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Bacteriological Assessment of Beef and Surfaces of Equipment and Apparel Worn in the Kotokuraba Slaughterhouse

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