Bacterial Contamination of Sheep Meat Marketed in the Central Mexican Plateau
DOI:
https://doi.org/10.47808/revistabioagro.v2i1.267Keywords:
Foodborne illnesses, Food safety, Sheep carcasses, TAVC, TCCAbstract
The study was conducted to evaluate the sheep carcasses microbiological contamination sold in the Central Mexican Plateau, during Spring- Summer 2012 period. At three wholesalers were collected samples from sheep carcasses, workers’ hands, and knives before chilling, using a wet swab sampling. The samples were analyzed for Total Aerobic Viable Count (TAVC), Total Coliforms’ Count (TC) and Fecal Coliforms’ Count (FCC); the counts were determined by standard plate count methods. The mean log10 TAVC from sheep carcasses, personnel, and knives were of 0,99 ± 0,81, 0,78 ± 0,53, and 1,84 ± 0,28 CFU / ml, respectively without statistically significant difference (P<0,05). For TCC a mean log10 of 0,74 ± 0,56 CFU / mL for carcasses and 0,36 ± 0,48 CFU/mL from knives were not found statistically significant difference (P<0,05). FCC were not detected for sheep carcasses, personnel, and knives. The results indicated good hygienic conditions and handling during carcasses marketing.
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