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Journal of Food Quality
Volume 2019, Article ID 3902690, 9 pages
Research Article

Assessment of Microbiological Safety and Quality of Minced Meat and Meat Contact Surfaces in Selected Butcher Shops of Addis Ababa, Ethiopia

1Center of Food Science and Nutrition, School Graduate Studies, Addis Ababa University, Addis Ababa, Ethiopia
2Department of Chemistry, Addis Ababa University, Addis Ababa, Ethiopia
3Institute of Biotechnology, Addis Ababa University, Addis Ababa, Ethiopia

Correspondence should be addressed to Anteneh T. Tefera; te.ude.uaa@eyafset.henetna

Received 14 February 2019; Revised 30 April 2019; Accepted 15 May 2019; Published 1 August 2019

Academic Editor: Luis Patarata

Copyright © 2019 Kibrom Zerabruk et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Food-borne pathogens are one of the leading causes of illness and death particularly in developing countries. This study was aimed at analyzing the hygiene indicator microorganisms and pathogens of minced meat and contact surface materials in butcher shops in Addis Ababa, Ethiopia. Additionally, a checklist was applied to evaluate the hygiene condition of the establishments, and a questionnaire/checklist was used to assess food safety knowledge of the food handlers. This study has indicated that the mean microbial counts (total aerobic mesophilic, staphylococci, Enterobacteriaceae, total coliforms, fecal coliforms, aerobic spores and yeasts/molds) of the minced meat and contact surface materials in butcher shops ranged between 2.35 and 6.50 log·cfu/g and between 1.80 and 6.30 log·cfu/cm2, respectively. The mean microbial counts of minced meat samples taken in the morning and afternoon showed statistically significant differences (). The prevalence of E. coli, Salmonella, and S. aureus in minced meat and contact surface samples was exhibited as 43.75 and 29.17%, 6.25 and 4.17%, and 37.50 and 37.50% in that order. The study has indicated that minced meat samples and contact surface materials had higher microbial load with poor personal and work area sanitation. Low knowledge of food handlers in the butcher shops and broken cold chain have also been found as major contributing factors for the contamination of beef.