University of Khartoum

Hygienic and Microbial Status of Beef Sausages in Khartoum Locality

Hygienic and Microbial Status of Beef Sausages in Khartoum Locality

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Title: Hygienic and Microbial Status of Beef Sausages in Khartoum Locality
Author: Mohmmed, Zolikha Mohmmed Musa
Abstract: Background:Sausages are highly perishable and can spoileasily. They provide an excellent medium for growth of many hazardous microorganisms that can cause diseases in humans. This researchwasconductedto determinethe hygienic and microbial quality of beef sausages in Khartoum Localityand its conformity toSudanese Standards(SSMO, 2010), andtoassess the hygienic practices of workers towards Sausages made in Khartoum locality. Methodology:thestudy design wasdescriptive-cross-sectional. A total of 65 samples of sausages, statistically representingKhartoum locality, were randomly collected from different retail markets and taken hygienicallyand frozento the Faculty of Public and Environmental Health laboratory formicrobiological analysis. The Samples were subjected to bacteriological examination to determine the Total Viable Count(TVC) and percentages of Salmonellasp,Escherichia coli, Yeasts and moulds. A questionnaire for 100 workerswas scientificallyconstructed tocollect data about knowledge andhygienic practices of sausages making workers.The questions included: smoking during work,mixing of utensils while working with other processing equipments, knowledge, personal hygiene (washing of hands before processing, and washing hands with or without soap,wearhair capsand apronswhile working).The questionnaire was analyzed using SPSS, Ver. 16. viii Results:The beef sausage samples showed that theaverage numberof bacteria (TVC)inthesampleswas(1.1 x104to 3.3 x106/ CFU/g.), and the average of the (TVC) for yeasts was 2x103 CFU/g and for moulds was 2.3x103 CFU/g of sausage. High percentage of contamination with Salmonellasp25%, Escherichia coli40%, and fungi (Yeasts and moulds) was 63%these results were found not complying with the Sudanese limits. The maximum levels for contamination by these types of microorganism stated by legislations of (SSMO, 2010) for sausages must not exceed (Salmonella = Zero/g, Coliforms =13.8x10/g, Yeasts = 4.61x10/g and Moulds= 6.03/g of sausage).The knowledge and hygienic practices of workerswere poor,92% of Workersdo not wear the hair caps,48%do not wash their hands with soapbefore working and79%mix utensils with other processing equipmentswhile working. Conclusion:The study revealed highlevels ofSausagecontamination with disease causing and spoilage bacteria, yeasts and moulds,exceeding Sudaneselimits (SSMO, 2010).Sausage at Khartoum locality isin real need of hygienicmonitoring efforts, and use of recommendedhygienic technology as in Hazard Analysis Critical Control Point (HACCP). Training of sausageworkers and keen application of meat legislationsis highly recommended.
URI: http://khartoumspace.uofk.edu/123456789/25550


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