MICROBIAL CONTAMINATIONS OF MEAT AND ASSOCIATED RISK FACTORS IN BEKOJI TOWN, ARSI ZONE, OROMIA REGIONAL STATE, ETHIOPIA

The consumption of raw meat has associated with cultural practices and widespread raw beef consumption habit that can be a potential source for food borne illnesses in Ethiopia. Therefore, the present study was intended to assess microbiological contamination and associated risk factors in Bekoji town. A cross sectional study was employed whereby a simple random sampling of Butcher shops in Bekoji Town. The cattle (muscle, liver, and intestine) meat samples were collected aseptically, processed and analyzed. The hygienic practices of contamination of beef were assessed using a structured questionnaire which was administered to retail meat shop keepers and workers in the abattoir. The field study was carried out from April to May 2022. The result of meat sample from intestine demonstrated the significantly the highest total viable count TVC (1.90x109 cfu/g or 8.80log10), total coliform count TCC (6.60x107 cfu/g), and aerobic spore former count ASFC (1.55x107 ). The meat sample form fleshy meat was presented significantly high TCC (5.90x107 cfu/g), EBC (8.75x107 cfu/g), and ASFC (1.3x107 cfu/g). The liver sample has demonstrated significantly the highest TSAC (4.65x107 cfu/g), moderate TCC (2.95 x107 cfu/g), EBC (5.35x107 cfu/g), and ASFC (9.4x106 cfu/g) but the least TVC (2.65 x 108 cfu/g). The aerobic mesophilic flora was dominated by Staphylococci spp 23(31.9%) followed by Enterobacteriaceace 17(23.6%) and Streptococcui 12 (16.8%), Bacillus 8 (11.1%), Klebselia 5(6.9%), Micrococcus 3(4.2%), Proteus spp 2(2.8%) and Pseudomonas spp 2(2.8%) were among the aerobic mesophilic bacteria isolated from fresh meat samples marketed in butcher shops at Bekoji town. The questionnaire survey of beef handling practices and hygienic conditions of abattoirs in the study area demonstrated the majority of the respondents have the shortage of detergents (55%, p>0.05), apron/white coat. The assessment of beef handling practices of butcher shops in the study area presented about 66.7 % (P>0.05) of the respondents handle meat without washing their hands, 63.3% (P>0.05) with poor hygienic condition of white coat, and 60% (P>0.05) with poor hair cover though the difference is insignificant (P>0.05). It was found that there were poor hygienic condition of vehicle for beef transport (53.3%, P>0.05), and poor hygienic condition of butcher shops (66.7%, P>0.05). The result of this study indicated that there were negligence in using cleaning agents, dressings, no sufficient abattoirs’ drainage system, and poor hygienic conditions of abattoirs