Abstract:
Microbial contamination of beef meat can be influenced by many factors during slaughtering and handling . The current study was conducted to investigate bacteria encountered in contamination of beef meat in small butchers in Alhaj Yousif area.
However eighty swab samples were collected from meat, butcher’s hands, surface (table+ cutting board) and knives.
Total viable count (TVC) of contaminating bacteria preformed beside isolation and identification of bacteria. The result revealed that was no statistically significant difference between the points (p≤0.05)
The highest contamination level was recorded on the butchers C was the meat 5.27+0.05 ., at the hands point also butcher C with highest mean 5.32+0.03, at the surfaces point butcher B with 5.31+-0.05 and at the knives point the butcher B with 5.30+0.04
The contaminating bacteria isolated were E. cloi and salmonella. High levels of microbial contamination can be carried out by bad handling and poor hygiene, but better facilities and processing units with better hygiene make beef meat have concern for suppliers ,consumers and public health officials.
