Abstract:
A cross sectional study was conducted from September 2022 to March 2023 in Chiro City
abattoir, meat van and butcher shop, to estimate bacterial load of Salmonella and possible
source of contamination along the beef value chain in Chiro City of West Hararghe. 384 swab
samples were collected from beef and environmental swab sample, and examined for the
presence of Salmonella in accordance with international standard guidelines. On each visit, a
total of Sixteen dif erent swab samples were taken, each from beef (chuck, ribs, sternum, loin
flank and round), knives, cutting table, chopping board, weight balance, hanging hook, wall, floor, examination table and aprons, the third from personnel’s hands who works on flaying, evisceration and carcass cutting. For isolation and enumeration of salmonella, for each
sampling area placing sterile template 10 x 10 cm on swabbed area, sterile cotton wool swabs
rolled on wooden sticks were moistened in 10 ml (BPW) and sticks were broken by pressing
it against the inner wall of the test tube and disposed leaving the cotton wool swabs were
transferred to screw-capped test tubes. The test tube was shaken vigorously for 2 minutes to
homogenize the sample before transportation. The questionnaire survey data and laboratory
results of the collected samples were entered into databases using Micro-Soft Excel computer
program and analysed using SPSS version 21. Out of total 384 samples examined 81(21.1%)
were Salmonella positive. Salmonella was recorded from sample category of abattoir, meat
van and butcher shop swab samples were 16%, 10% and 32.2% respectively. Regarding to
sample source from abattoir 10%, 15%, 18.75%, 18.75%, 16%, 21.4%, 13, 3%, 14.7% in
inspection table, knifes, dress, hook, meat, floor, weight balance and workers hand
respectively. From meat van sample source: hook swab (13.3%), beef swab (5.8%), floor
surface (7.6%) and wall swab (13.3%). Similarly, (22.7%), (33.3%), (37.5%), (28.6%), (46.7%), (25%), (26%) in knifes, dress, meat, hand, cutting table, weight balance and
chopping board respectively. Higher prevalence of Salmonella was found in butcher shop
14(46.7%) and the lower prevalence 6(28.6%) were found on workers hand swab samples. Higher load of Salmonella was detected in butcher shop (6.29log10 cfu/ml) and lower load was
detected in abattoir (5.91log10 cfu/ml) sample category. From the visual observations:
slaughterhouse and butcher shop hygienic practice employed were found below the minimum
standards. Therefore, good management and hygienic practices should be introduced in order
to enhance the overall safety and hygienic quality of beef for the safeguard of consumers from
food borne pathogen
