Bacteriological Quality And Safety Of Raw Beef From Selected Outlets In Windhoek (Namibia)

ABSTRACT

Inappropriate slaughtering and retail operations can compromise food safety specifically in densely populated areas like informal markets. The bacteriological quality and prevalence of Salmonella spp. and Escherichia coli O157:H7 on beef samples from the three different outlets (supermarket, butchery and open market) were assessed to determine their safety for human consumption. A total of 138 of beef samples were collected at random from three different outlets. The bacteriological quality of the beef samples were performed using the total plate count and total coliform count method, while standard culture methods were used for Salmonella spp. and E. coli O157:H7 isolation and detection. Based on results, the mean total plate count of beef from the open markets, butchery and supermarkets were 3.83 Log CFU/g, 3.90 Log CFU/g and 4.31 Log CFU/g, respectively. The mean TPCs on beef samples from supermarket A, B, C, D, E and F were 4.72, 4.87, 4.38, 4.90, 3.48 and 2.61 Log CFU/g, respectively. The mean TPCs on beef samples from open market X, Y and Z were 4.33, 4.28 and 2.95 Log CFU/g, respectively. The mean coliform count of beef samples from the open markets, butchery and supermarkets were 2.08 Log CFU/g, 1.71 Log CFU/g and 1.31 Log CFU/g, respectively. The mean CCs from supermarket A, B, C, D, E and F were 1.49, 2.80, 0.33, 0.00, 2.74 and 0.93 Log CFU/g, respectively. The mean CCs on beef samples from open market X, Y and Z were 2.59, 2.80 and 0.89 Log CFU/g, respectively. Based on the results, only 25.0 % of beef samples tested for total plate count and 26.4 % of samples tested for total coliform count exceeded the acceptable limit.