Abstract

This study was conducted to determine the bacteriological quality of retail raw meat. Twenty one raw meat samples were randomly collected from four administrative towns: Bure, Debre-Markos, Dejen and Fenoteselam meat-stalls of Gojjam area. Samples were collected and transported kept in cold sterile screw cap bottles with ice contained icebox. It was cultured on plate count agar and mannitol salt agar plates for enumeration of aerobic and pathogenic staphylococci bacteria respectively. Bacterial isolation was identified by culturing on selective medium and biochemical test. The mean total aerobic plate count (APC) ranged 6.325 to 6.477 log cfu/g was not significantly different (P<0.05); but enumeration of pathogenic Staphylococci ranged 3.588 to 4.251 log cfu/g was significantly different (P<0.05) between places. According to international standards microbial quality acceptability of ready-to-eat food and raw meat aerobic plate and pathogenic staphylococci count of almost all samples were categorized in borderline and unsatisfactory quality. A total of 65 gram positive cocci isolates were identified. The dominant bacterial pathogens isolates were Staphylococcus epidermidis, Staphylococcus aureus and Streptococcus pyogenes in a ratio of 0.86, 0.71 and 0.71 respectively. The high bacteria count and isolates of aerobic plate count and pathogenic Staphylococci is an indication of higher risk for retail raw meat consumption. Hence needs improved hygienic practice at all levels in the raw meat production industry.

Key words: Raw meat, aerobic plate count, pathogenic Staphylococci, Gojjama.