ABSTRACT
The present study seeks to
assess the microbial quality of raw beef as well as the concentration of heavy
metals in cattle hide at retail outlets in the Tarkwa Municipality. A total of
384 replicated swab samples were taken from beef, knives, wooden boards,
weighing scales, shop floor as well as workers hands. Also 24 replicated
freshly singed and unsinged cattle hides were aseptically collected. Sampling
was done at selected retail outlets in Central Market (Layout) and Karikwanaano
Markets.
Averagely, 2.55±0.27 (log10
cfu/cm²), 2.06±0.22 (log10 cfu/cm²), and 1.57±0.17 (log10 cfu/cm²) of total
viable count (TVC), total coliform count (TCC) and total Staphylococcal Counts
(TSC) were recorded respectively on all swab samples from retail outlets. There
were significant microbial growth differences across the various retail sale
environments. Microbial loads in the fresh swab sample (tvc = 1.36±0.21 (log10
cfu/cm²), tcc = 1.10±0.16 (log10 cfu/cm²), tsc = 0.87±0.13 (log10 cfu/cm²), were
significantly lower than delayed swab samples (tvc = 3.74±0.37 (log10 cfu/cm²),
tcc = 3.02±0.30 (log10 cfu/cm²), tsc = 2.28±0.24 (log10 cfu/cm²).
Comparatively, a significant microbial growth (p < 0.05) was observed on the
beef to the environmental equipment. The average pH reading in this study was
slightly acidic (6.88±0.78), then peaking acidity in the afternoon. Foodborne
pathogens isolated from beef, its processing equipments and the surrounding
environment included Staphylococcus spp., Salmonella, Streptococcus
spp., Escherichia coli. Enterobacter spp. and Klebsiella spp.
12 cattle hides were
singed-treated with scrap tyres (T) while the remaining 12 were firewood
processed. The control 24 hides were taken from the un-singed carcasses before
the singeing took place. Samples of carcasses hides were analyzed for the
concentrations of Fe, Pb, Cu and Zn. The average concentration of all heavy
metal contents in hides recorded were lower than the maximum permissible limit
except for Lead (Pb). However statistical significance difference between
permissible limit (50mg/kg) and observed (23.44±5.70 mg/kg) was recorded only
for iron (Fe).The type of processing method (unsinged, firewood-singed and
tyre-singed) had a significant effect (p < 0.05) on the levels of heavy
metal content recorded in hide. Hide processed with scrap tyre recorded the
highest level of heavy metal concentration to fire wood-singed. There was no
significance difference (p > 0.05) on the level of heavy metal content of
hide among the two retail markets.
The microbial load of raw beef from retail outlet in
Tarkwa Municipality is high which insinuates its possible role in spoilage in
foodborne illness. Therefore there is the need for improvement in the standard
of selling meat in Tarkwa Municipality. The hides treated with scrap tyres were
unsafe for human consumption. Therefore there should be the enforcement of
stringent laws in Ghana to stop local butchers from using scrap tyres as
singeing material.
CHAPTER ONE
INTRODUCTION
1.1 General
Background
Meat has long been known for
its nutritive composition, which explains why it is consumed by many people
worldwide. The basic constituents of protein profile of meat consist of amino
acids that have been described as excellent due to the presence of all
essential amino acids required for the body. Meat is a major source of nutrient
in our meals. However, it can also serve as a rich medium of growth for harmful
microorganisms. The United Nations Environmental Program Report (2014), agreed
on new standards to protect the health of consumers worldwide. It reported
that, food can become contaminated by heavy metals, fungal toxins or bacteria
and viruses.
WHO (1997) reported that, meat
infected with microorganisms is the cause of many food-borne diseases. The
animals (Animal Source Food) themselves or from outside may be the source of
these pathogenic microorganisms. Contamination of meat by pathogenic microorganisms
is as a result of the surroundings where these animals are kept as well as the
way they are processed after slaughtering (Adeyemo, 2002).
Effective sanitation has a remarkable impact on the profit
of meat processors and retailers by reducing spoilage and providing a longer
shelf life. Proper sanitation also helps maintain meat colour, which leads to
more sales and reduced labour cost ( Adentunde et al., 2011 and Obeng et
al., 2013). They further reported that, good sanitation will provide a
healthy, clean environment, which upgrades the image and reputation of the
store (sales point). While food borne diseases remain an important environment
and public health problem worldwide, one of the most significant food safety
hazards is associated with food from animals (Adu-Gyamfi et al., 2012;
Kivi et al, 2007; Maripandi and Al-Salamah, 2010). A study by Fratamico et al. (2005)
stated that food-borne pathogens are the leading cause of illness and death in
developing countries costing billions of dollars in medical care and social
costs.
The WHO has described Food
Borne Disease (FBD’s) as illness of an infections or toxic nature caused by, or
thought to have been caused by the consumption of food and water. It estimates
up to a third of people in developed countries are affected by FDB’s (WHO,
2009). Food and drugs Authority (FDA) in 2010 reported that, total number of
out-patients reported with food borne diseases in Ghana in 2009 was about
20,000 per year, with an annual death rate estimate at 6,500 and total cost to
the economy at US 69 million. According to the Ghana Health Service (GHS) the
total number of sick persons associated with food-borne illnesses for the
period of 2011 in Ghana was 2.2 million, whiles the associated losses for 2010,
based on the hypothesis that food borne illness were diarrhoea diseases was GH¢
29.4 million (approximately US$ 13.01million at a rate of 1$ to GH¢ 2.26 (Ghana
Stock Exchange, January 2014). This figure came from health care costs to the
Government, individuals and the loss of about 4.6 million working days (Ghana
FAO/WB CP, 2012).
Food borne diseases are caused by the consumption of foods
exposed to hazards that may be biological or pathogenic (eg. Parasites,
bacteria, viruses), chemical (eg. Toxins and heavy metals), and other physical
(eg, bone chips, and glass fragments) (Melngaile et al., 2014). Obeng et
al., (2013) and Khalafalla et al., 2011 reported in their study
that, although there could be the presence of contaminant on meats, it does not
necessarily make the meat unwholesome. However the presence of the microbial
isolates such as Streptococcus spp., Staphylococcus spp., Salmonella,
and Escherichia coli on meat sold in retail outlets is worrying due to
their ability to cause diseases. Improper or unhygienic handling by butchers
and retailers, processing, transportation, storage, sanitary conditions at
various retail outlets, and environmental conditions may be the most probable
sources of contamination. 62% of all human pathogens are zoonotic as reported
by Mukhopadhyay et al. (2009), which more or less agrees with the World
Organisation for Animal Health Report (2012) that states 75% of all emerging
human diseases originate from animal reservoirs. Consequently, Animal Sourced
Foods (ASF) have been found guilty for the majority of FBD’s (Clarence et al.,
2009), and incidences increase with increasing access to such foods especially
without adequate hygiene, inspection for safety or satisfactory heating to kill
pathogen (Kra et al., 2011).
Rapid urbanization and swift
way of living, as a result of increased demand for ready to cook and ready to
eat meat products have substantially changed the food habits of most Ghanaians
as noted in Table 1.3 and its index of production of meat in Table 1.4 (MoFA,
SRID, 2011). Some of the factors consumers consider in their choice of meat
product are the quality and type, value for money, freshness and health aspects
of meat food products (Selvan et al., 2007). There is a steady shift to
Animal Source Food (ASF) across developing countries (DC’s) (Popkin, 2003).
This assertion reflects the gradual increase in animal meat production in
Ghana, (Table 1.1) and therefore their production index, (Table 1.2) in
response to an almost exclusive domestic demand (Ghana; MoFa: SRID, 2011).
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