Abstract

In order to lessen the chance of microbiological contamination during meat processing in an abattoir, the study evaluated meat handling, hygiene/sanitation, and meat safety procedures. A cross-sectional study was carried out using a basic random sample technique among meat handlers at the Ubakala, Umuahia South abattoir. Qualitative and quantitative research designs were employed. A structured questionnaire (20 copies) and interviews were used to gather demographic data. Microbial counts were used to identify the table, floor, and scrapped meat items (three samples total; nine samples total). The serial dilution technique was used to isolate the bacteria, and standard techniques were used to identify the bacterial pathogens. Descriptive and inferential statistics were applied to the obtained data using SPSS version 20.0. According to the respondents’ socio demographic profile, the majority of operators (85.0%) were men; the younger demographic came in at 50.0%. Features of the slaughterhouse show that 95.0% of the time, more than seven cows were killed every day, and 80.0% of the time, the abattoir was located next to a river or stream. According to hygiene status, 60.0% of people burn their waste, 65.0% dispose of waste often, and 85.0% wash their soiled aprons once a week. Based on an assessment of meat safety procedures, 80.0% of people know that handling meat should be done with cleanliness; 100.0% have never received any training; 65.0% wash their hands before handling meat; 25.0% tie their hair back; 30.0% wear cover garments; 20.0% wear jewelry; and 85.0% of people who handle meat also handle money. Ninety percent reported a lack of infrastructure, while only five percent reported the use of pest control devices; a hundred and fifty percent reported veterinary doctor inspections, and sixty-five percent mentioned medical examination and care given to employees who handle meat and exhibit symptoms like diarrhea, coughing, or skin infections (95.0%).The average pH level of 6.8—10-3 to 7.4×10-3 was found in table meat; 11.0×10-4 to 12.2×10-4 was found in floor meat; 3.3×10-5 to 6.0×10-5 was found in scraped meat, and the pH range of 6.3 to 7.2 was found in both. Four types of germs were identified as the most common in table meat, floor meat, and scrapping meat, respectively: Escherichia coli spp., Bacillus spp., Streptococcus spp., and Pseudomonas spp. High microbiological loads could be the result of cross-contamination via evisceration, dressing on an unclean floor, and inadequate personal hygiene. High levels of meat hygiene practices and low levels of bacterial contamination in beef were reported. In order to maintain good meat hygiene, the study suggests standardizing facilities, increasing the inspection of meat sold to the public, training meat handlers in hygiene maintenance, and conducting routine bacteriological monitoring.

Keywords: Meat safety practices, Hygiene, Abattoir, Meat contact surfaces, Microbial quality