EFFECT OF POST-SLAUGHTER HANDLING ON MICROBIAL AND AESTHETIC QUALITIES OF FRESH BEEF IN THE TECHIMAN MUNICIPALITY

Abstract

Salmonella and Escherichia coli are the two most important food-borne pathogens of public health interest incriminated in meat worldwide. These bacteria are widely distributed in food and the environment. This study was conducted to determine the prevalence of Salmonella and E. coli in fresh beef and related samples obtained from 15 beef retail points in Techiman Municipality. Consumers' attitudes towards fresh beef colour as its aesthetic quality in display was also determined. A total of 240 beef and related samples (60 each of beef, table, knife and apron) as well as 240 beef consumers were surveyed from April 2014 to November 2014. The samples were analysed using a modified method of Bacteriological Analytical Manual (BAM) of the Food and Drug Administration (FDA) whiles beef colour preference was done through photographs and hedonic assessment. Overall prevalence of Salmonella was 57.1% and 79.20% as overall prevalence of E coli. Fresh beef and table samples recorded equal levels of incidence of E. coli, 91.70% as the highest, knife and apron had the least prevalence 48.30%. Beef sample recorded the highest prevalence of Salmonella 70% and apron the least 33.3%. Hygienic practices were not strictly followed by butchers at the retail markets; therefore the beef supplied to the public are contaminated with Salmonella and E. coli. A highly significant difference (P<0.001) of consumer preferences for all the fresh beef colour samples were observed except samples crimson and red. Colour influences the purchasing intent of consumers more than any other quality factor as portrayed by this study. Consumers therefore use colouration as an indicator of freshness and wholesomeness