ASSESSMENT OF BACTERIOLOGICAL QUALITY IN RAW CAMEL MEAT AND HYGIENIC PRACTICES IN THE SLAUGHTERHOUSE AND BUTCHER SHOPS OF BABILE TOWN, EAST HARARGE, OROMIA REGION, ETHIOPIA

Abstract

A cross-sectional study was conducted from June, 2022 to January, 2023 to assess bacteriological quality of raw camel meat and contacting surfaces at slaughterhouse and butcher shops in Babile Town, East Hararge, Oromia Region, Ethiopia. A total of 180 samples (n = 50 different portions of camel meat and n = 130 meats contact surfaces) from slaughterhouse and butcher shops were collected to examine microbial load of Aerobic plate count, Total coliform count, fecal coliform count and also isolation of E. coli O157:H7. A sample for all bacterial loads must explosion to serial dilution. Groups of bacteria were counted using standard methods and the isolation of coli O157:H7 was confirmed by latex test. Out of total 180 samples examined 23(12.8%) sample positive for E. coli O157:H7. This results account 4(8%) from camel meat, 6(23.1%) from floor, 3(11.5%) the same results for vehicle and bone cutting wood and 1(7.7%) from water. The higher mean value of bacterial load for Aerobic plate count were 7.1± 1 log cfu/cm2 from slaughterhouse floor, 6.1± 1.4 log cfu/cm2 for Total coliform count from bone cutting wood and 4.9 ± 0.9 log cfu/cm2 for fecal coliform count from vehicle was counted. The meat samples of retail shop had comparatively higher mean values than meat samples at slaughterhouse for Aerobic plate count (4.8±.2 vs 5.5±0.2) log cfu/cm2 , for Total coliform count (3.7±.2 vs 4.1±.3) log cfu/cm2 and 3.9±1.8 vs 4.1±1.7) log cfu/cm2 for fecal coliform were counted respectively. Out of total camel meat samples 21(42.0%) of aerobic plate count, 19(38.0%) of total coliform count and 26(52.0%) of fecal coliform count was exceeded permissible limit based on Gulf standard. Results indicate poor hygienic condition of meat contacting surfaces at slaughterhouse and butcher a shop which leads to high bacterial load and isolation of pathogenic bacteria to meat that make meat not safe for human consumption. Therefore implementation of good hygienic practices is required to minimize occurrence of bacterial load and pathogens which make meat unsafe for human consumption.