Bacteriological Quality of Raw Beef Collected from Municipality Slaughterhouse and Local Markets in and around Wolaita Soddo Town, Southern Ethiopia

A cross sectional study was conducted from October, 2011 to May 2012 in Wolaita Soddo town and suburbs to determine the microbiological quality, source of contamination and sanitary and hygienic condition of meat selling environment. A total of 260 raw beef samples were randomly collected out these 55 from Soddo Municipality Slaughterhouse, 55 from restaurants/hotels, 50 from Boditte local retail market, 50 from Humbo local retail market and 50 from Baqullo Sagno market. 250 g of each meat sample was collected in sterile polythene bags, packed in a box embedded with ice packs. The samples were analyzed for the microbiological quality; standard plate count and isolation and confirmation of Staphylococcus aureus by selective plating, microscopic examination and biochemical characterization. The mean aerobic plate count in beef was slightly higher in butchers shop (restaurants/hotels) (2.82 ×106 ) than slaughterhouse in sodo (2.28 × 106 ). Similarly the coliform count in meat sample from butchers shop (restaurants/hotels (3.73 ×104 cfu/g) were to some extent larger than slaughterhouse in Sodo (3.36 × 104 cfu/g). The highest aerobic plate count in meat samples from local retail market were in Baqullo Sagno market (7.45 ×106 cfu/g). The mean coliform count from raw beef sample in Humbo local retail market (6.13 × 104 cfu/g) were found considerably higher than other places. There were no significant (p > 0.05) variation in the means of aerobic plate and coliform count found in raw beef from different locations. The prevalence of Staphylococcus aureus in was highest Humbo local retail market 28 % followed by Baqullo sagno market 22 % and raw beef from butchers shop (restaurants/hotels) 21.8 %. The results indicated that the microbiological quality of the raw beef samples analyzed was unsatisfactory, and could be an important cause of food poisoning. Good manufacturing practices (GMP) for slaughtering and processing of raw beef should be accepted as strategies to control pathogenic microbes which pose health risks to humans or which pose public health risks.