Contaminated meat has been implicated in many cases of foodborne illnesses. The study assessed microbiological quality of meat at abattoir and butchery levels. Forty eight meat samples were collected and microbiologically examined in the laboratory. Samples were 100%, 97.9%, 93.8%, 83.3% and 4.2% positive for APCs, S. aureus, coliforms, E. coli and Salmonella respectively. Mean APCs were 1.64x1...

Excessive antimicrobial usage and deficiencies in hygiene in meat production systems may result in undesirable human health hazards, such as the presence of antimicrobial drug residues and non-typhoidal Salmonella (NTS), including antimicrobial resistant (AMR) NTS. Recently, Vietnam has witnessed the emergence of integrated intensive animal production systems, coexisting with more traditional, ...

Protective clothing is required in the food-processing industry, to protect workers from contamination by bacteria, fungi, viruses, prions etc. contained in the secretions and raw meat of slaughtered animals, and to protect the meat from being contaminated by microorganisms carried by the workers. It is well-understood that textiles are a control point (CP), and must be appropriately cleaned an...

BACKGROUND Parasitic infestation is very common in developing countries. Major factors of worm infestation are poor socio-economic status, large family size, low educational level, and poor hygiene and sanitation. These parasites lead to nutritional deficiencies and various diseases. A few studies have been carried out in Pakistan and this study tries to find out the frequency of parasitic infe...

Introduction The Campylobacter spp. are reported as the most common gastrointestinal bacterial pathogen in humans. According to the European Food Safety Authority (EFSA) report the number of cases in EU in 2005 was 197 363 (EFSA 2006). Comparing to 2004 a 7.8 % increase was observed. Poultry meat products are considered to be a major source of campylobacteriosis (EFSA 2005). The final product c...

On January 8, 2013, the Wisconsin State Laboratory of Hygiene notified the Wisconsin Division of Public Health (WDPH) of two patients with Escherichia coli O157:H7 clinical isolates that had indistinguishable, but commonly identified, pulsed-field gel electrophoresis (PFGE) patterns. The two patients were interviewed by local health departments within 1 day of the initial report. They revealed ...

In seven EC swine abattoirs Salmonella prevalence (ISO 6579/2002) and serotypes of 25 piglets, 61 finishing pigs (lymph nodes, colon content, carcass and liver surface) and slaughterhouse environments (scalding water, surfaces in contact with meat and not in contact with meat) were investigated. Moreover, aerobic colony count [total viable count (TVC); ISO 4833] and Enterobacteriaceae (ISO 2152...

Toxoplasma gondii is a leading cause of severe foodborne illness in the United States. Population-based studies have found T. gondii infection to be more prevalent in racial/ethnic minority and socioeconomically disadvantaged groups. Soil contaminated with cat feces, undercooked meat, and congenital transmission are the principal sources of infection. Toxoplasmosis-associated illnesses include ...

Small ruminants are very important livestock species in the English-speaking Caribbean. Total populations for the Caribbean region are approximately 677,000 goats and 281,000 sheep. Although the primary purpose of sheep and goats is meat production for local consumption, the animals are also a source of emergency income. Production systems are generally characterised as small-scale and low-inpu...

The habit of raw meat consumption in addition to the poor hygienic standards and lack of knowledge contribute to food-borne diseases outbreaks. The objective of this research was to assess the bacterial quality and safety of fresh meat from retail Bahir Dar City, Ethiopia. A total of 30 fresh meat samples were collected from butcher shops. Standard bacteriological methods were used to isolate a...