Browsing by Author "Nyamakwere, F."
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Item Assessment of Salmonela, escherichia coli, enterobacteriaceae and aerobic colony counts contamination levels during the beef slaughter process(2016) Nyamakwere, F.; Muchenje, Voster; Mushonga, Borden; Makepe, Morris; Mutero, GabrielThe study was conducted to determine the level of Salmonella, Escherichia coli, Enterobacteriaceae and aerobic colony counts (ACCs) contamination in beef carcass, equipment, slaughtermen hands and water at selected stages in abattoirs. Cattle carcasses were sampled at four sites (rump, neck, flank and brisket) from a low throughput (LTA) (n5240) and high throughput (HTA) (n5384) abattoirs. Using conventional biochemical tests, HTA yielded significantly higher ACC (5.2log CFU/cm2), E. coli (2.6 log CFU/cm2) and Enterobacteriaceae (2.9 log CFU/cm2) mean scores after skinning and evisceration. Washing and chilling did not cause any significant (P>0.05) changes in bacterial counts. This implies use of non-potable water and poor chilling methods. Salmonella was not detected on all sampled carcasses. Overall, slaughtermen hands and equipment in the dirty area yielded more bacterial counts compared to clean area from both abattoirs. Therefore, these findings show that the equipment, slaughtermen hands and water are sources of contamination during the slaughter process.Item Evaluation of meat safety knowledge, attitudes and practices among slaughter house workers of Amathole District in eastern Cape Province, South Africa(2017) Nyamakwere, F.; Muchenje, Voster; Mushonga, Borden; Kandiwa, Erick; Makepe, Morris; Mutero, GabrielGood slaughter hygiene practices are mandatory to minimize chances of microbiological contamination during meat processing. Thus, knowledge and training in meat safety are important to improve attitudes of workers who are reported to frequently engage in poor handling practices. The objective of the study was to assess the level of knowledge, attitudes towards meat safety and personal hygiene of slaughter personnel from low throughput (LTA’s) and high throughput abattoirs (HTA’s). Data were collected using structured questionnaires with questions on some important meat safety cues. About 40% of abattoir employees attained secondary education and this was significantly greater than those with no education (25%), primary (26.7%) and tertiary (8.3%) (P<0.05). A significantly greater proportion of respondents (55%) had more than 5 years of experience compared to those with ≤5 years (P<0.05). Overall, a greater proportion of respondents had valid health certificates (62.5%), though a significant proportion (35%) were from the HTA’s. More medical examination defaulters (7.5%) were from LTA’s compared to HTAs (2.5%) (P<0.05). Majority (47.5%) of respondents were treated for illnesses in clinics or hospitals, whereas some self-medicated (22.5%), visited traditional healers (22.5%) and 7.5% went to pharmacies. Secondary and tertiary educated respondents who received professional training showed a significantly greater willingness to disinfect work clothes, contact surfaces and wear gloves (P<0.05). A significant proportion of respondents (70%) who received professional training showed greater willingness to report illness than untrained (P<0.05). In spite of results showing basic hygiene compliance, aspects such as medical examination and professional training still need improvement.