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Title: The microbiological safety of beef along the different supply chains in the Accra metropolis
Authors: Adjei, A. D.
Keywords: Abattoir;Beef;Meat;First line butchers;Informal slaughter house;Microbial contamination;Second line butchers
Issue Date: 2021
Abstract: Beef is consumed extensively in Accra and Ghana as a whole. Unfortunately, beef is a good medium for microbial growth hence it is readily contaminated by spoilage and pathogenic microorganisms if it is not handled well. This study was carried out to identify the different supply chains for the handling of beef in the Accra metropolis and assess the safety and sources of contamination of beef along the different supply chains. A survey was carried out to identify the different beef supply chains in Accra and interview the various actors along the chains. Beef samples along the supply chains were analysed for counts of aerobic mesophiles, yeast and moulds, coliform bacteria, E. coli, Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens. Two beef supply chains were identified in Accra; the Informal supply chain and the Formal supply chain. Generally, the counts of the various microorganisms along the Informal supply chain were one log unit higher than in the Formal supply chain. The facilities used by the butchers were found to have contributed to the microbiological contamination of the meat along the supply chains. The microbial counts on the knives, weighing scales, axes, the working tables and chopping boards of the butcher-vendors were aerobic mesophiles (4.13-5.21), yeast and moulds (2.26-3.34), coliforms (2.99-3.88), E. coli (2.06-3.24), Bacillus cereus (1.43-2.59), Staphylococcus aureus (2.95-3.77) and Clostridium perfringens (0.77-2.65) log10 CFU/g respectively. Regulatory authorities must enforce adherence to good hygienic practices along the beef supply chains to ensure safety of beef sold to customers
Appears in Collections:Food Research Institute

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