Bacteriological Investigation of Sudanese Beef
Animals of every kind are in continual contact with microorganisms. Bacteria occur most abundantly in habitats where they find food, bacterial contamination affects human health, and the study will cater for investigation of other meat contaminants in cattle meat. This study is undertaken to fill the gap in this area. Three hundred and twenty four bacterial isolates belonging to twenty seven bacterial genera were recovered from 460 specimens from meat samples and rectal swaps from apparently healthy carcasses from two slaughter houses; Ghanawa- Khartoum (beef brought from all over the country) and West Al Gash (Kassala),that for microbial examination . Bacteria were isolated in the period from March, 2011 to June, 2013 involving four seasons. Isolation of bacteria was performed by conventional microbiological methods and identified according to the cultural and biochemical tests. Cambylobacters isolated in accordance with ISO 2006 method and particular attention was made to provide microaerophillic conditions at 42˚C. Statistical analysis of the obtained results showed a significant difference with respect to the seasons for the isolates but no significant difference was indicated among the different types of the carcasses parts from which the specimens were taken. This study explained a high level of bacterial contamination of beef carcasses without identification of the source of contamination. The least encountered isolates were Clostridium spp. and Streptobacillus spp. with prevailed at (00.74%). Although cambylobacters demonstrated a prevalence of 13.33.% in Summer, 2012 nevertheless, their presence of great concern as a zoonotic pathogen. Arcobacter cryaerophilus was isolated with a low prevalence however, it`s isolation is of great significance as this species is recently recognized as an emerging pathogen.
The study recommend that, highly strict measures should be applied to curtail the contamination levels or to lessen it to the minimum, development of methodologies to appropriate management by application of Hazard Analysis Critical Control Point system, and national survey for the identification of meat contaminants should be adopted and executed using both microbilogical culturing methods and molecular biology methods.
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