The aim of this study was to assess microbial contamination in beef production chain
from abattoir to retail meat outlets in Morogoro municipality. A total of 102 water, meat
and surface swab samples from evisceration tables, walls, floors, meat van floors and
knives in abattoir were collected and analyzed for Total Viable Counts (TVC), Total
Coliform Counts (TCC) and Total Faecal Coliform Counts (TFC). Meat and surface
swabs from weighing balances, knives, meat chopping tables, wood cutting blocks in 14
retail meat outlets were also collected and analyzed for the same microbial contamination
parameters. The mean values for TVC, TCC and TFC in abattoir were highest in meat
samples from neck regions with 7.72, 6.92 and 6.73 log Colony Forming Unit per gram
(CFU/g) respectively. The lowest TVC were on knives being 4.13 log CFU/cm2
. There
was no growth for TCC and TFC in water samples. In beef retail outlets the highest mean
values for TVC, TCC and TFC were in meat samples being 7.24, 5.55 and 5.27 log
CFU/g respectively. The lowest TVC mean values were in weighing balances being 5.77
log CFU/cm
2
. The lowest mean values for TCC and TFC were observed on meat
chopping tables being 4.13 log CFU/cm2
and 3.47 log CFU/cm2
respectively. There were
higher mean values for TVC, TCC and TFC in abattoir compared to retail meat outlets.
Results revealed that practices for personal and environmental hygiene were not adhered.
Microbial contamination in beef from abattoir to retail meat outlets indicated low
hygienic standards on meat produced in the area. Policies, regulations and procedures for
hygienic slaughtering practices and handling of meat along the meat production chain
should be adhered and enforced by relevant agencies/authorities in order to ensure that
the meat produced is wholesome and safe for human consumption.