The HYGIENIC QUALITY ASSESSMENT OF FRESH BEEF MEAT IN BUKAVU URBAN SLAUGHTERHOUSES, SOUTH KIVU PROVINCE OF THE LONG SALE CHAIN: POTENTIAL HEALTH RISKS FOR CONSUMERS EASTERN D.R. CONGO

POTENTIAL HEALTH RISKS FOR CONSUMERS

Abstract

Meat is generally subject to multiple sources of microbial contamination related to the length and complexity of their journey from farm to consumer's table. The purpose of this study is to assess the current hygienic quality level of fresh beef slaughtered in Bukavu urban slaughterhouses, South Kivu to identify the health dangers to consumers. The meat samples were taken from 78 carcasses into three periods: at the slaughterhouse, to the market at the end of the transport position of sale and butchery. Microorganisms were sought following appropriate ISO standards. Total Aerobic Mesophilic Flora (FAMT), total coliforms, staphylococcus and other enterobacteria were counted more (p<0.001) at the slaughterhouse and the market at the end of transportation to butchery Chi²: 64.90; 82.91 and 176.5, respectively; p<0.001). Hygienic quality of beef meat is poor, this study revealed a very high level of contamination of the collar and shoulder of  beef carcass analyzed from slaughterhouse to distribution location (p<0.001). The very high bacterial load of these products is observed at the slaughterhouse and the public market during carcasses transport, the lesser butchery. This charge varies as well according to the slaughterhouse where the sampling took place, site and date of collection, including public slaughterhouse, most visited by distributors and that of suburban is the most famous. Beef carcasses are contaminated almost at the end of the week (thursday) by pathogenic bacteria such as; Staphylococcus aureus, Salmonella ssp., E. coli, coliforms and other Enterobacteriaceae represent a great danger of food poisoning to consumers, hence the need to implement an effective program against beef contamination, veal and respect for hygiene breeding farm, slaughterhouses, slaughter procedures, method of handling meat, and transport to the sale to consumer.