Assessment of Bacteriological Quality of Sold Meat in the Butcher Shops of Adigrat, Tigray, Ethiopia
2 Abstract: The study was carried out from November 2011 to April 2012, through which purposive sampling methodology was used to assess the bacteriological quality of sold meat in abattoir and butcher shop of Adigrat. On a total of 80 meat samples (20 samples from each stage; abattoir and butcher house of hanging meat, minced meat and refrigerated meat). The mean values of bacterial load of hanging meat, minced meat, abattoir meatand refrigerated meat were 5.5x10 , 6.5x10 , 3.2x10 and 3x10 CFU/g respectively indicating high 777 7 mean values of microbial load in the hanging meat and minced meat sales with statistically significant difference (P<0.05).Theresult also indicated that 13.75, 46.25 and 40% of the meat are acceptable,marginally acceptable and unacceptable respectively. The major bacterial pathogens isolated were Escherichia coli; Staphylococcus aurous Streptococcus species and non-lactose fermenting bacteria. Most of the isolated bacteria were susceptible for the commonly used antimicrobials.Careless handling of meat at the slaughtering places and butcher shops affect the quality of meat which indicated as the presence of contamination. Therefore, particular attention to meat hygienic should be strengthened in both butcher houses and abattoirs workers.
Assessment of bacteriological quality of ready to eat food (Meat pie) in Benin City metropolis, Nigeria
Eight triplicate samples of meat pie were randomly sampled from standard eatery and local kiosk in 
Benin City and analyzed microbiologically for the rates of Staphylococcus aureus and Escherichia coli. 
The mean microbial load on the fresh meat pie from the standard eatery ranged from 3x103 – 5x103cfu/g 
while the air preserved and refrigerated meat pie for (2 days) ranged between 2.3 x104 -3.8 x104 cfu/g 
and 8x 103-1.5 x104 cfu/g respectively. The mean microbial load of the fresh meat pie from the local 
kiosk ranged between 7x103-2.8x104 cfu/g while the air preserved and refrigerated meat pie for 2days 
ranged between 3x10-4 to too numerous to count (TNTC) and 1.3 x104 -2.8x104 cfu/g respectively. Six 
genera of the isolated bacteria include Staphylococcus, E. coli, klebsiella, Pseudomonas, Bacillus and 
Enterococcus. Statistical analysis of the mean microbial load showed a significant difference (P<0.05) 
between control and air preserved meat pie and no significant difference in the mean microbial load 
between control and refrigerated meat pie were (P>0.05).
EFFECT OF HEALTH EDUCATION INTERVENTION ON FOOD SAFETY PRACTICE AMONG FOOD VENDORS IN ILORIN
A general observation of our society shows a social pattern that is characterized by increased mobility. large number of itinerary workers and less family or home centered activities. This has resulted in a situation where more meals are often taken out side the home and invariably leading to increase in number of street food services. The implication here is that the responsibil ity for the safety of food have been transferred from the individuals, and/or family. to the food-vendors. and those in authority to regulate the standard of food handling practices.