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.
Meat Hygiene and Associated Health Hazards Awareness among Butchers and Meat Retailers in Jammu District of Jammu and Kashmir
Meat is a perishable commodity and therefore from production till consumption it needs to be innocuous. Many pathogenic micro-organisms grow in the meat if hygienic procedures are not followed. Meat acts as a vehicle for disease transmission mainly bacterial, protozoan and helminthic. Lack of appropriate hygienic slaughtering and meat handling techniques are causing unnecessary losses of meat as well as valuable by-products from animal carcasses Thus the awareness of good hygienic, sanitary practices and health hazards by personnel engaged in unorganized meat production will improve safety and suitability of meat which will lead to increased marketability and consumption, finally resulting into better socio-economic and health status of all personnel engaged either in animal rearing, trade or processing of meat. The present study was conducted in Jammu district of Jammu and Kashmir State to evaluate the meat hygiene and associated health hazard awareness among butchers and meat retailers in Jammu district of Jammu and Kashmir. Three Major slaughter houses of Jammu district situated at Nagrota, Old Rehari and Gujjar Nagar were selected for the study. A list of butchers in the selected slaughter houses was prepared. Ten butchers from each slaughter house were selected randomly. After preparing the comprehensive list of meat markets operating in Jammu district, three meat markets were selected, and from each selected meat market ten retail meat shops were randomly chosen. From each randomly selected retail meat shop, one person was selected purposively who was actively involved in animal slaughter and sale of meat at retail meat shop. Thus, a total of thirty butchers and thirty retailers were selected in all. Data was collected through interview schedule as well as through observations. The data was coded, classified, tabulated and analyzed using the software; Statistical Package for the Social Science (SPSS 16.0). The presentation of data was done to give pertinent, valid and reliable answer to the specific objectives. Frequencies, percentage, mean and standard deviation were worked out for meaningful interpretation. It was observed that contact with infected person and improper meat handling was considered as a major risk for transmission of diseases by most of meat handlers. Majority of meat handlers were aware of the public health significance of their business. Few had limited knowledge about cross contamination and presence of microorganisms in meat. Poor awareness was found regarding different zoonotic diseases (except bird flu), which can be transmitted through meat handling. Meat handlers avoided the meat handling work only when suffered major diseases. They were frequently wrong in judging the condition/diseases in which animals should not be slaughtered. The finding indicates that lapses exist between meat handlers’ decision and the scientifically correct decision and thus final decision about the fitness of carcass and offal’s must rest only with the veterinarian.
Neuronal uptake inhibitors, nisoxetine and fluoxetine on rat vascular contractions.
The importance of neuronal uptake processes in rat arteries and veins was compared using nisoxetine and fluoxetine, selective inhibitors for neuronal uptake of norepinephrine and serotonin, respectively. Nisoxetine (10(-7) - 10(-5) M) increased the sensitivity to exogenous norepinephrine in the portal and mesenteric veins (10-fold) and in the mesenteric artery (2.5-fold). Responses to field stimulation were also increased afternisoxetine in all three vessels. After nisoxetine, aortic responses to norepinephrine were unaltered and in all tissues, serotonin-induced contractions were reduced. Fluoxetine did not potentiate responses to norepinephrine or to field stimulation except in the mesenteric vein where sensitivity to norepinephrine was increased and the relaxation rate after field stimulation was prolonged. Although serotonin has been detected in blood vessels, fluoxetine did not increase vascular responses to serotonin. These studies suggest that rat mesenteric veins have a highly sensitive neuronal uptake mechanism of norepinephrine. Furthermore, these data provide indirect evidence against a functionally important serotonergic uptake process in rat blood vessels and suggest that neuronal uptake of serotonin does not exert a major role in terminating the vascular action of this biogenic amine.