ISOLATION AND ENUMERATION OF Salmonella AND DETERMINATION ITS SOURCE OF CONTAMINATION ALONG THE BEEF VALUE CHAIN AT CHIRO CITY, WESTERN HARARGHE, ETHIOPIA

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