University of Khartoum

Listeria monocytogenes in Red Meat at Alkadaro Slaughterhouse, Khartoum North, Sudan

Listeria monocytogenes in Red Meat at Alkadaro Slaughterhouse, Khartoum North, Sudan

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Title: Listeria monocytogenes in Red Meat at Alkadaro Slaughterhouse, Khartoum North, Sudan
Author: Hassan, Mawada Ammar Mahadi
Abstract: Background: Listeria monocytogenes is a food borne pathogen widely distributed in food stuffs. Consumption of raw or under cooked contaminated meat can lead to Listeriosis, especially among immune-suppressed people causing meningitis, abortion and death. This pathogen is capable of surviving under refrigerated conditions poising threat to consumer’s health and meat trade in Sudan and worldwide. The objective of this study was to investigate the prevalence of this microorganism in Sudanese cattle and sheep red meat at Alkadaro slaughterhouse. Methodology: A descriptive cross sectional study conducted during January-February 2017. A total of 80 samples of red meat from the total number of slaughter per day were statistically and aseptically collected. Sixty three of the samples -50 gram each- (36 sheep, 27 beef) and 17 swabs (14 knifes, 3 from walls) were investigated at the microbiology laboratory at the Faculty of Public and Environmental health - University of Khartoum. The pathogen was isolated and identified from the meat samples after enrichment and further confirmed through biochemical tests. A KAP study was conducted and analyzed using SPSS version 21, among 100 participant workers to evaluate the public awareness. Results: Twenty eight (35%) of the 80 samples were positive for listeria sp: 2 samples (2.5%) were positive for listeria monocytogenes. Nine samples (11.2%) were listeria innocua, 12 (15%) were listeria ivanovii and 5 samples (6.25%) were listeria welshimeri. The questionnaire results showed that there was a significant relation between the educational level: with knowledge about symptoms of listeriosis (P = 0.00) and preference means of hands washing (P = 0.03). There was no significant relation between educational level: with knowledge of Listeriosis transmission means (P = 0.16) , means of knifes cleaning (P = 0.24) , and sharing knifes during meat processing (P = 0.5). There was a significant relation between the preference of taking a shower before work and preference of hands washing before work (P = 0.00), but no significant relation between means of hands washing and means of knifes cleaning (P = 0.23). Conclusion: Red meat could be a real public health threat. Intensive care from authorities is highly needed to enhance public health awareness. Improvement of food safety through the implementation of hygienic preventive protocols as in (GMP and HACCP Systems) is recommended. It is also advisable to update meat inspection techniques.
Description: 123page
URI: http://khartoumspace.uofk.edu/123456789/26672


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