Publikationsdatenbank

Assessment on Bacteriological Quality Regarding Hygienic Aspects in Retail Meat Shops in Kathmandu, Nepal (2015)

Art

Vortrag

Autoren

Ale, Anita

Pichpol, Duangporn

Meeyam, Tongkorn

Prasad Dhakal, Ishwari

Upadhyaya, Mukul

Baumann, Maximilian P.O. (WE 8)

Alter, Thomas (WE 8)

Kongress

The 4th food safety and zoonoses symposium for Asia Pacific

Chiang Mai, Thailand, 03. – 05.08.2015

Quelle

The 4th food safety and zoonoses symposium for Asia Pacific | 3-5 August 2015 | Veterinary Public Health Centre for Asia Pacific — Veterinary Public Health Centre for Asia Pacific (VPHCAP), Faculty of Veterinary Medicine, Chiang Mai University (Hrsg.)

— S. 117–120

ISBN: 978-974-672-988-8

Sprache

Englisch

Verweise

URL (Volltext): http://www.vet.cmu.ac.th/symposium2015/download/ProceedingSym2015.pdf

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

A cross-sectional study was conducted to assess the microbiological quality of the meat contact surfaces and to identify the risk factors associated with hygiene via a structured questionnaire. The methods followed were ISO 18593:2004 for swab sample, ISO 4833:2003 (E) for enumeration of Total Viable count (TVC), ISO 21528-2:2004 for Enterobacteriaceae
count (EC) and ISO 13720:2010 for presumptive Pseudomonads. A total of 105 environmental swab samples (n=105) (chopping board, knife and table) from 105 retail meat shops were analyzed. The means of TVC (log10CFU/cm2) for chopping board, knife and table were estimated to be 6.07±0.53, 6.00±0.51 and 5.88±0.53 whereas for number of EC count were 2.16±2.11, 2.15±2.09 and 2.12±2.04 respectively which are above the acceptable range according to European Union guidelines. The prevalence of positive Pseudomonads shop was found to be 10.48% (95% CI 7.42-14.53). Odd ratios and 95% confidence intervals were calculated for quantifying the association of potential risk factors and Pseudomonads prevalence. The risk factors for presence of Pseudomonads showed inadequate knowledge on cross contamination (OR=5.61, CI=1.18-26.52), not attending meat hygiene training (OR=3.48, CI=1.01-11.95), and improper use of disinfectants (OR=4.92, CI=1.04-23.24) to be significant risk factors. Thus, the corrective measures in this regards are recommended. Hence, this study encompasses for better understanding of current hygienic aspects of retail meat shops.