Abstract:
In this study red meat samples were collected from a deboning room of a
grade A abattoir. The samples were analysed for the presence of Bacillus
cereus, Staphylococcus aureus, Pseudomonas spp., Listeria monocytogenes,
Escherichia coli and Salmonella spp. The total plate counts as well as
Enterobacteriaceae were also enumerated. The average B. cereus count
over the sampling period was 8.32 x 103 du.g-1
, for S. aureus and
Pseudomonasspp. 1.72 x 105 du.g-1 and 1.7 x 105 du.g-1 respectively and for
E. coli 3.4 x 105 du.g-1
. Sixty percent of the samples were positive for
presumptive Salmonella spp. while 52% of the samples tested positive for the
presence of L. monocytogenes. The total plate and Enterobacteriaceae
counts were 1.7 x 107 du.g-1 and 4.6 x 106 cfu.g-1 respectively. Almost
without exception, the counts exceeded the microbiological guidelines for raw
meat as proposed by the South African Department of Health. The interrelationships
between the micro-organisms were also determined, and a
strong correlation between the total plate counts and Enterobacteriaceae,
Pseudomonas spp. and Staphylococcus aureus was respectively noted.
Because deboning is such a labour and handling intensive process the
practices, knowledge and attitudes of the meat handlers regarding personal
and general hygiene were assessed by means of a structured questionnaire.
The meat handlers were interviewed in their preferred language on aspects
relating to personal and general hygiene appl ied in the deboning room. The
results obtained indicated that a need exists for communication between
management and workers as well as a need for more training in relation to
personal and general hygiene. However, basic personal and hygiene
practices such as the wearing of overalls and gumboots, as well as the
cleaning and disinfection of equipment are applied, but need to be optimised
in order to be effective.New approaches are being implemented to reduce the occurrence of
food borne disease outbreaks. Risk assessment and HACCP are viewed as
concepts that have become increasingly important in ensuring safe food upon
consumption. In this study therefore, a stepwise identification procedure for
food borne microbiological hazards was applied to evaluate pathogens
associated with deboned vacuum-packaged red meat. The application of the
hazard identification procedure resulted in the compilation of a pathogen list
which included: B. cereus, S. aureus, presumptive Salmonella spp., L.
monocytogenes, Clostridium botulinum and C perfringens. The list also
included Pseudomonas spp., which are predominantly spoilage microorganisms.
Finally a revised hazard identification flow sheet using information
from both empirical data and literature was proposed.
