SHEIKH TECHNICAL VETERINARY SCHOOL (STVS)

Assessment of E. coli Contamination of Meat

(Case study: Galkaio Meat Market)

A mini thesis submitted to sheikh technical veterinary school as a partial requirement for

the award of Diploma in livestock product development and entrepreneurship (DLDE)

Prepared by

Ali Mohamed Ali Iye

Supervisor/Advisor:

Dr. Abdullahi Ali Herzi

Jul 2012

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DECLARATION

The work presented here is my own and has not been submitted to any other university for the

award of a Diploma.

Signed……………………… ………………………….

Ali Mohamed Ali Iye Date

This thesis is submitted with the approval of my supervisors

Signed ………………………… ……… …………………….

Dr. Abdullahi Ali Herzi Date

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ACKNOWLEDGEMENTS

I wish to thank the following people for their kind assistance in both the

Research and preparation of this work:

Dr.Abdullahi Ali Herzi: My sincere appreciation for the supervision and assistance you have

given me; for the trust and confidence you showed in my abilities and for your truly caring

nature which inspired me to do my very best.

Mr. Abdinasir Ali Mohamed: Your support has given me a good head start towards a

challenging but exciting career. Your constructive criticism helped me challenge myself and to

keep learning and growing.

Mr. Asad Mohamed Hirsi: For assistance with the laboratory analysis. Without your input

my work would have remained untested and therefore had incomplete meaning

All the staff of Galkaio veterinary laboratory: Thank you to all of you.

Staff from sheikh technical veterinary school and all people whose names I have not been

able to mention here, but who have made invaluable contributions to my work directly and

indirectly; my sincere appreciation to all of you.

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DEDICATION

I would like to dedicate this work to my late parents Idiil Mohamed Farah And Mohamed Ali

Iye, for their unconditional love, for Teaching and showing us that in life someone has to work

hard in order to earn a living (May their souls rest in peace). To my brothers and sisters all my

nieces for their moral support.

Last but not least, I would like to thank my colleagues with whom we have

Travelled this journey through thick and thin, the Diploma in livestock product development

and entrepreneurship (DLDE) graduate group.

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List of Abbreviations and symbols

BPW Buffered Peptone Water

BGBB Brillian Green lactose Bile Broth

CDC Center for Disease Control and Prevention

FAO Food Agricultural Organization

GMP Good Manufacturing Practice

HACCP Hazard Analysis Critical Control Point

LTB Lauryl-sulfate Tryptose Broth

MPN Most Probable Number

STVS Sheikh Technical Veterinary School

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Table of Contents

DECLARATION...........................................................................................................................2ACKNOWLEDGEMENTS...........................................................................................................3

DEDICATION...........................................................................................................................4List of Abbreviations and symbols.............................................................................................51.1 Introduction.....................................................................................................................71.2.1 Escherichia coli.................................................................................................................81.2.2 Epidemiology....................................................................................................................81.2.3 Susceptible populations:..................................................................................................101.2.4. PATHOGEN-FOOD COMMODITY COMBINATION(S) OF CONCERN...............10Escherichia coli........................................................................................................................101.2.5 Pathogen of concern........................................................................................................101.2.6 Sources and Modes of Transmission...............................................................................111.2.7 Symptoms of E. coli infection:........................................................................................121.2.8 Diagnosis: Food quality/safety indicator tests................................................................13Aerobic Plate Count.................................................................................................................131.2.9 Public health significance:..............................................................................................141.2.9.1 Sources of E. COLI O157:H7 contamination...............................................................141.2.9.2 Person-to-Person transmission of E. coli.....................................................................141.2.9.3 Prevention of E. COLI O157:H7 contamination through use of colicinogenic E. COLI strains:......................................................................................................................................141.2.9.4 Prevention of E.COLI O157:H7 contamination through application of HACCP........141.3.1 Aims................................................................................................................................161.3.2 Objectives........................................................................................................................16

Chapter two: Material and methods.............................................................................................172.1 Study site................................................................................................................................17

2.2 Material and Methods.........................................................................................................182.3 E. coli confirmation............................................................................................................19

Chapter three: Result and Discussion...........................................................................................203.1 Result..................................................................................................................................20

Chapter four: Conclusion and recommendations:........................................................................244.1 Conclusion:.........................................................................................................................244.2 Recommendations:.............................................................................................................24

List of References.........................................................................................................................25Annexes........................................................................................................................................27

Questioner format:....................................................................................................................27

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Chapter One: Introduction and Literature review

1.1 Introduction

Food security is a complex issue, where animal proteins such as meats, meat products, fish and

fishery products are generally regarded as high risk commodity in respect of pathogen contents,

natural toxins and other possible contaminants and adulterants (Yousuf et. al., 2008).

Food borne infections and illnesses is a major international health problem with consequent

economic reduction. It is a major cause of illness and death worldwide (Adak et. al., 2005).

Recognizing this, the World Health Organization (WHO) developed its Global Strategy for

Food Safety (Adak et al., 2005).

There are four major pathogens that have frequently been associated with meat and meat

products including Escherichia. coli, Salmonella spp., Campylobacter spp., Listeria

monocytogenes (Adak et al., 2005 ). These organisms have been linked to a number of cases of

human illness. One of the most significant food-borne pathogens that has gained increased

attention in recent years is E. coli O157:H7. Typical illness as a result of an E. coli O157:H7

infection can be life threatening, and susceptible individuals show a range of symptoms

including hemolytic colitis, hemolytic-uremic syndrome, and thrombotic thrombocytopenic

purpura. Domestic and wild animals are the sources of E. coli O157, but ruminants are regarded

as the main natural reservoirs. Sporadic cases and outbreaks of human diseases caused by E.

coli O157 have been linked to ground beef, raw milk, meat and dairy products, vegetables,

unpasteurized fruit juices and water. Infections can also be acquired by direct contact with

animals and by person-to-person spread.

Currently, there is limited information regarding on meat contamination of E. coli O157:H7 in

Somalia. Therefore, this study was conducted to determine the contamination level of E. coli,

from Galkaio Meat Market.

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1.2 Literature Review

1.2.1 Escherichia coli

In contrast to either coliforms or fecal coliforms, E. coli has a taxonomic basis (Hitchins, et al.,

1992). E. coli is a member of the family Enterobacteriaceae (Ewing, 1986), which consists of

many genera, including known pathogens such as Salmonella, Shigella, and Yersinia. Although

most strains of E. coli are not regarded as pathogens, some can be opportunistic pathogens that

cause infections in immuno-compromised hosts (Gassama, et al., 2001). In addition, there are

pathogenic strains of E. coli that when ingested, cause gastrointestinal illness in healthy humans

(e.g., E. coli O157:H7). Most pathogenic strains are grouped under the following virotypes:

enteropathogenic, enterotoxigenic, enteroinvasive, enteroaggregative, and enterohemorrhagic

(Ray, 2004).

E. coli was first identified in the intestinal flora of infants by the German pediatrician Theodore

Escherich (Escherich, 1885, Bettelheim, 1986), which originally called it as Bacterium coli

commune. E. coli is a gram-negative, motile, nonsporulating, rod-shaped, facultative anaerobic

bacterium, present in the lower intestinal tract of humans and warm-blooded animals and birds

(Ray, 2004) and is the predominant facultative anaerobe in the bowel and part of the essential

intestinal flora that maintains the physiology of the healthy host (Conway, 1995).

1.2.2 Epidemiology

In1982,E.coliO157was recognized as ahuman pathogen for the first time and, since then, has

been increasingly reported as the cause of illness and outbreaks.E.coliO157:H7 belongs to the

group of VTEC of which>200 different serotypes of E.coli have been reported so far, with

many of these associated with human disease. The clinical feature of

E.coliO157infections include diarrhea, which is often bloody, and may progress to severe

hemorrhagic colitis. bout10% of these patients can go on to develop HUS, a potentially life

threatening complication characterized by acute renal failure, thrombocytopenia, and hemolytic

anemia that is particularly serious in young children and elderly people.

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Following ingestion of E. coli O157:H7, the human response ranges from asymptomatic

infection to death. To cause disease after ingestion, the E. coli O157:H7 must survive acidic

conditions within the stomach prior to moving to distal portions of the gastrointestinal tract.

Disease due to E. coli O157:H7 occurs primarily in the colon. The incubation period from the

time of ingestion to the first symptoms ranges from one to eight days. Asymptomatic shedding

of E. coli O157:H7 has been documented (Swerdlow 1997); however, the proportion of exposed

individuals who shed E. coli O157:H7 but do not develop symptoms is unknown. Typically the

illness begins with abdominal cramps and nonbloody diarrhea that can, but does not necessarily,

progress to bloody diarrhea within two to three days (Griffin 1995, Mead et al. 1998). Usually

70% or more of symptomatic patients will develop bloody diarrhea; however, as many as 95%

have been observed in other studies (Ostroff et al. 1989; Bell et al. 1994). More severe

manifestations of E. coli O157:H7 infection include hemorrhagic colitis (grossly bloody

diarrhea), hemolytic uremic syndrome (HUS)10 and occasionally thrombotic thrombocytopenic

purpura (TTP). Symptoms of hemorrhagic colitis include severe abdominal cramps followed by

grossly bloody diarrhea and edema (swelling), erosion, or hemorrhage of the mucosal lining of

the colon (Su and Brandt 1995). Hemorrhagic colitis may be the only manifestation of E. coli

O157:H7 infection or it may precede development of HUS. Complications from hemorrhagic

colitis associated with E. coli O157:H7 include upper-gastrointestinal bleeding and stroke (Su

and Brandt 1995). Roberts et al. (1998, citing Boyce et al. 1995a, Ryan et al. 1986) estimates

the mortality rate of those suffering hemorrhagic colitis without progression to HUS to be 1%,

although Griffin (personal communication) believes this rate is too high.

Approximately 30% to 45% of patients are hospitalized (Ostroff et al. 1989, Le Saux et al.

1993, Bell et al. 1994, Slutsker et al. 1998). Of the 631 cases reported to FoodNet sites in 1999,

39% were hospitalized (CDC 2000b). Treatment for the more serious manifestations of E. coli

O157:H7 infection is supportive and the use of antimicrobial agents has been debated (Mead

1998). The incidence of E. coli O157:H7 infection varies by age group, with the highest

incidence of reported cases occurring in children. In addition to children, elderly are known to

be susceptible to E. coli O157:H7 infection. A report detailing a Scottish outbreak resulting

from contaminated beef involving at least 292 confirmed cases of E. coli O157:H7 infection

resulted in 151 hospitalizations and 18 deaths; all fatalities were elderly patients (Ahiiied 1997).

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1.2.3 Susceptible populations:

The incidence of E. coli O157:H7 infection varies by age group, with the highest incidence of

reported cases occurring in children. In addition to children, elderly are known to be susceptible

to E. coli O157:H7 infection. While these populations are more susceptible to illness, people of

all ages can suffer infection from E. coli O157:H7.

1.2.4. PATHOGEN-FOOD COMMODITY COMBINATION(S) OF CONCERN

Escherichia coli

E. coli strains that are pathogenic for humans and cause diarrheal illness may be categorized

into specific groups based on virulence properties, mechanisms of pathogenicity, and clinical

syndromes. These categories include enteropathogenic E. coli (EPEC), enterotoxigenic E. coli

(ETEC), enteroinvasive E. coli (EIEC), diffusely-adherent E. coli (DAEC), enteroaggregative E.

coli (EaggEC), and enterohemorrhagic E. coli (EHEC). The EHEC group comprises a subset of

Shiga toxin-producing E. coli (STEC),8 which include strains of E. coli that cause bloody

diarrhea in many infected patients. Shiga toxin-producing E. coli strains produce either or both

of two phage-encoded toxins, Shiga toxin 1 (Stx1) and Shiga toxin 2 (Stx2). However, Stx

production alone may not be enough to cause illness. Some EHEC strains also contain genes

that encode for the ability to attach to and damage intestinal tract cells, causing what is

commonly referred to as attaching-and-effacing lesions. E. coli O157:H7 is the single most

important EHEC serotype in relation to public health. For a detailed review of the pathogenesis

of EHEC and other STEC, interested readers are referred to recent publications by Paton and

Paton (1998) and Nataro and Kaper (1998).

1.2.5 Pathogen of concern

Enterohemorrhagic Escherichia coli (EHEC) were first identified as human pathogens in 1982,

when E. coli strains of a previously uncommon serotype, O157:H7, were implicated in two

outbreaks of hemorrhagic colitis (bloody diarrhea) in the United States (U.S.). Since then,

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outbreaks of this new pathogen have become a serious public health problem throughout many

regions of the world (Schlundt 2001; Clarke et al. 2002). The continued occurrence of large

outbreaks and an increase in the incidence of reported cases suggests E. coli O157:H7 is an

emerging pathogen (Tauxe 1997; Altekruse et al. 1997). Also in the 1990s, EHEC strains of

other serogroups such as O26, O103, O111, and O145 were increasingly linked to human

illness. This is also suggested by the WHO, which reported that O26, O103, O111 and O145 are

the most important nono-O157 serogroups (WHO 1998). Three outbreaks in the U.S. have been

ascribed to non-O157 EHEC: a family outbreak of E. coli O111 with a case of HUS, a milk-

associated episode of E. coli O104:H21 affecting 18 individuals and an outbreak of

gastrointestinal illness, including bloody diarrhea, associated with E. coli O111:H8 in 56

persons (CDC 2000). Non-O157 serotypes of E. coli including O26:H11, O111:H8, O103:H2,

O113:H21 and O104:H21 have been responsible for a small number of outbreaks in other parts

of the world (CDC 1995b; Goldwater and Bettelheim 1995; Paton et al. 1996; Robins-Browne

et al. 1998). In a cluster of three cases of HUS caused by O113:H21 in Australia, this organism

was found not to have the attaching-and-effacing gene (Paton et al. 1999).

1.2.6 Sources and Modes of Transmission

Fecal-oral transmission is the most common mode. For E. coli O157:H7, ingestion of

contaminated food or direct contact with animals on farms or at petting zoos is common.

Undercooked beef (especially hamburger), foods cross-contaminated from raw beef, and raw

milk contaminated with cattle feces are the prototypical sources of common-source outbreaks.

Venison is another potential source.

Contaminated products, including leafy greens, alfalfa sprouts, and unpasteurized apple cider

are other recognized exposure sources. Person-to-person transmission can occur directly

(households, child care centers, institutions) or indirectly (contaminated drinking or recreational

water). In all of these modes of transmission, the infectious dose is very

low. Incubation Period 1–8 days; usually 2–6 days (longer incubations are possible but

uncommon)

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1.2.7 Symptoms of E. coli infection:

E. coli infection occurs when a person ingests Shiga toxin (Stx)-producing E. coli (e.g., E. coli

O157:H7) after exposure to contaminated food, beverages, water, animals, or other persons. 

After ingestion, E. coli bacteria rapidly multiply in the large intestine and bind tightly to cells in

the intestinal lining.  This snug attachment facilitates absorption of the toxin into the small

capillaries within the bowel wall, where it attaches to globotriaosylceramide (Gb3) receptors. 

Inflammation caused by the toxins is believed to be the cause of hemorrhagic colitis, the first

symptom of E. coli infection, which is characterized by the sudden onset of abdominal pain and

severe cramps, followed within 24 hours by diarrhea (Boyce, Swerdlow, & Griffin, 1995; Tarr,

1995).  Hemorrhagic colitis typically occurs within 2 to 5 days of ingestion of E. coli, but the

incubation period, or time between the ingestion of E. coli bacteria and the onset of illness, may

be as broad as 1 to 10 days.  As the infection progresses, diarrhea becomes watery and then may

become grossly bloody, that is, bloody to the naked eye.  E. coli symptoms also may include

vomiting and fever, although fever is an uncommon symptom.  On rare occasions, E. coli

infection can cause bowel necrosis (tissue death) and perforation without progressing to

hemolytic uremic syndrome (HUS)—a complication of E. coli infection that is now recognized

as the most common cause of acute kidney failure in infants and young children.  In about 10

percent of E. coli cases, the Shiga toxin attachment to Gb3 receptors results in HUS.  HUS had

been recognized in the medical community since at least the mid-1950’s; however, the

syndrome first caught the public’s attention in 1993 following a large E. coli outbreak in

Washington State that was linked to the consumption of contaminated hamburgers served at a

fast-food chain.  A total of 501 E. coli cases were reported; 151 were hospitalized (31 percent),

45 persons (mostly children) developed HUS (9 percent), and three died (Bell, et al.,

1994).During HUS, the majority of the toxin gains access to the systemic circulation where it

becomes attached to weak receptors on white blood cells (WBC) thus allowing the toxin to “ride

piggyback” to the kidneys where it is transferred to numerous strong Gb3 receptors that grasp

and hold on to the toxin.  Organ injury is primarily a function of Gb3 receptor location and

density.  These receptors are probably always in the gut wall and kidneys, but heterogeneously

distributed in the other major body organs.  This may be the reason that some patients develop

injury in other vital organs (e.g., brain, etc).  Once Stx attaches to receptors, it moves into the

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cells’ cytoplasm where it shuts down the cells’ protein machinery resulting in cellular injury or

death, and subsequent damage to vital organs such as the kidney, pancreas, and brain.

1.2.8 Diagnosis: Food quality/safety indicator tests

Aerobic Plate Count

The aerobic plate count (APC) or standard method count (SPC) is important in food

microbiology as an indicator of the microbiological quality as well as a measure of sanitation

used during handling of a food (Ray, 2004). APC determines counts of the non-fastidious

aerobic bacteria. In some foods, high APC may indicate poor quality. Higher bacterial numbers

spoil the food faster and result in loss of quality. Food which appears normal may have high

APC, indicating that the food is about to spoil.

In fresh products, APC indicates the effectiveness of sanitary procedures used during processing

and handling and before storage of the product. A high APC in food products that were given

heat treatment such as pasteurized milk may indicate that both shelf life stability and safety is

affected (Ray, 2004). Although APC is a fast and efficient method to test the microbiological

quality of the food, the test has some limitations (Yousef and Carlstrom, 2003). Fermented

foods (e.g. cheddar cheese) naturally contain a high microbial load, and in consequence APC

cannot be used to evaluate their general microbiological quality. In addition, the plating medium

does not support the growth of fastidious microorganisms, which result in an under

representation of these microorganisms in the APC. Moreover, incubation conditions favor

growth of mesophilic aerobic bacteria, and other categories such as strict anaerobes are ignored.

Standards for quality indicator tests for the various foods available are very limited. In fact,

milk is the only food included in the U.S. federal standards which state that the APC is not to

exceed 2 x 104 CFU/ml (CDFA, 2006). However, there is one study conducted in United

Kingdom which suggests guidelines for ready-to-eat foods at the point of sale. There are

different acceptance levels of APC for different food products. For example, sliced cooked ham

has a suggested level of < 106 CFU/g as a satisfactory level, 106 - <107 as an acceptable level

and ≥ 107 as unsatisfactory level (Gilbert, et al., 2000).

1.2.9 Public health significance:

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1.2.9.1 Sources of E. COLI O157:H7 contamination

Human infection is associated with the consumption of a number of contaminated foods among

them meat, especially undercooked ground beef, raw milk, yoghurt, salamis, cheese and

unpasteurized apple cider and water. Human beings and cattle carry the pathogen in their

intestines and faeces hence a source of contamination to foods, water and the environment. The

faeces and the bacteria may contaminate the udders and milking equipment and get into the milk

during milking if adequate hygiene practices are not observed (Arimi et al., 2000).

1.2.9.2 Person-to-Person transmission of E. coli

Outbreaks of E. coli O157:H7 can also be caused by person-to-person transmission, which has

occurred in daycare centers, hospitals, nursing homes, and private residences. Because the

infectious dose is so small it is very easy for the bacteria to be transmitted among people with

close physical contact. 

1.2.9.3 Prevention of E. COLI O157:H7 contamination through use of colicinogenic E.

COLI strains:

Several beneficial E. coli strains and lactic acid bacteria have the potential to produce colicins

which reduce the shedding of E. coli O157:H7 or prevalence in cattle. Other interventions to

reduce the prevalence of E. coli O157:H7 in cattle include the use of vaccination, feed additives,

diet shifts, other antagonistic bacteria, and bacteriophages (Schamberger et al., 2004).

1.2.9.4 Prevention of E.COLI O157:H7 contamination through application of HACCP

Quality Assurance practices important in prevention of microbial contamination of milk and

milk products include implementation of HACCP in the manufacturing industry, and adherence

to good husbandry practices. These include maintaining pastures free of harmful substances,

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and water of potable quality. In order to avoid spread of infections within the herd, good

hygiene status of the animals should be maintained and any incoming stock quarantined as part

of the HACCP (Sandrou et al., 2000).

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1.3 Aims and objectives

1.3.1 Aims

The aim is to study E. coli contamination of meat in the meat market.

1.3.2 Objectives

To collect meat specimen from Galkaio meat market for bacteriological culture.

Isolation and identification of E. coli colony.

To make awareness of meat workers about the risks of meat contamination.

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Chapter two: Material and methods

2.1 Study site

Fgure1: map of Somalia indicating study area.

The study area was concentrated around Galkaio meat market, between 17 May-15 June 2012.

Galkaio, the capital of Mudug region, lies 750 km south of Bossaso. Galkaio district comprises

of three food economy zones; 25% of the population falls within the Addun pastoral food

economy zone and depends on mixed shoats and camel for their livelihood; 50% of the

population falls within the Hawd pastoral food economy zone and depend on camel and shoats

for a livelihood; 25% of the population falls within the urban food economy zone. The town has

an estimated population of 70,000 inhabitants that is believed to be increasing with the influx of

returnees and displaced people. The populated area covers about 5.9 km2 with the greatest

density found adjacent to the main north-south road and airport road. Galkaio is divided into

four main sections: Israac, Garsoor, Hormar in the northern part with an estimated population of

45,000; and Wadajir in the southern part. The demarcation line – green line – runs through the

town and divides the town to two autonomous parts: North and South Galkaio.

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Located at an intersection crossroad area, Galkaio is a thriving trade town. Goods from the

Bossaso port in the north, Berbera in the northwest, agricultural products from the south and

livestock from Haud (zone 5) area of Ethiopia all find their way and exchange hands in Galkaio.

Although there are two different local administrations in the north and south of the town, the

collaboration of the two administrations enables local people, mainly women, cross the green

line in pursuit of trade.

2.2 Material and Methods

50 out of 270 of butchers were selected from Galkaio Meat Market who is registered from the

municipality of the district. 200 samples were collected, which is consisting of 100 meat

samples and 100 samples from equipment (like: tables, knifes, axes and containers). The

specimen was taken from the same 50 butchers for four different days.

Specimen was taken by using swabs with transport media (BPW). Samples were properly

labeled with the date of collection, source and type of material and species. Then, samples are

placed in ice boxes and send to the Galkaio Central Veterinary Laboratory.

Specimen is aseptically withdrawn from 1 ml with sterile pipettes. 1ml from each dilution, (10-1,

10-2 10-3 ), weigh a certain amount of Lauryl Sulfate Tryptose Broth (LSTB) base to distilled

water mix well and distribute in to test tubes fitted with inverted Durham’s tube and incubate at

30c or 37C for 24hrs. If neither gas formation nor opacity preventing the detection of gas

formation is observed at this stage continue incubation for another 24 hrs , but, if there is gas

formation or opacity is observed then go to the next step, because that is indicative of coliforms

positive.

A tube of brilliant green lactose bile broth is inoculated with 1ml from a tube of LSTB base

showing opacity and or gas formation for confirmation and incubate at 30C or 37C for

24hours. The presence of coliforms is confirmed in case that gas formation has been noted after

examination of the tube. (See the figure BGBB and LTB Media).

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BGBB (confirmation media) LTB (selective enrichment media).

2.3 E. coli confirmation

Inoculate 1ml from positive brilliant green lactose bile broth (BGBB) in to tryptone water.

Incubate the tryptone water at 44c for 24 hr. test for indole production by adding 0.2-0.3ml of

kovacs reagent to the tryptone water bottles, the development of a red ring color indicates the

presence of E. coli.

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Chapter three: Result and Discussion

3.1 Result

This study found Escherichia coli contamination of Galkaio Meat market.

The 100 samples of meat 12 were found positive for E. coli. Whereas 100 samples of

equipment 15 were found positive (see the Table).

Types of Samples No. of Samples No. of Positive Percentage (%)

Meat 100 12 12.00

Tables

Knifes

Axes

Containers

25 6 24.00

25 4 16.00

25 4 16.00

25 1 4.00

TOTAL 200 27 13.50

The level of contamination of E. coli was found higher in equipment than in meat. This may

indicate that the level of contamination is high and relatively risky.

None of the butchers in the market had appropriate facilities for sanitary measures. Furthermore

butchers and meat vendors in the market was unaware of risk associated with poor hygiene.

During this study in Galkaio meat market 100 respondence in the study area was interviewed.

Most of the respondence should lack of Good hygiene practices concept (see the figure below)

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Figure2: figure of Good hygiene practice concept

According our result 90% of respondences indicates that they no idea about Good hygiene

practice, and 10% of the respondences was aware because they attended some training about

hygiene practices. Most workers was females except for camel meat sellers. Based on visual

assessment and my experience the hygiene status of the containers and workers themselves was

questionable, and no cooling system were used at all.

The picture below shows the positive result is indicated by the red layer at the top of the bottles

after the addition of kovacs reagent.

Figure 3: Indicates the positive result of an indole test in tryptone water

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3.2 Discussion

The overall contamination of E. coli in the study area is found to be 15% in Equipment and 12%

in Meat. similar findings were reported by Darwish et al.(2008) in the Amhara region of the east

Gojjan zone in Ethiopia with the contamination of 17% in Equipment and 14% in Meat.

Direct comparison of results is difficult due to differences in the study methodologies, such as

the type of slaughtering, improved enrichment and isolation procedures, differences in sample

size, the type of sample and how and when it was collected .

As shown in the finding of the present study, E. coli was detected from all items in the market,

this indicates that the level of contamination is high.

The contamination of E. coli pathogen may affect the health status of the customers of Galkaio.

Equipment was found highly contaminated than the meat; this may indicate that there are no

proper hygienic measures applied in the market and its premises at the end of the day routinely.

The Galkaio meat market was poor and not properly arrangement as a meat market. The meat of

the domestic species (camel, sheep and goats) are in the same table or shelf. This, however may

increase the cross contamination among species (see the figure). In addition, meat worker are

not trained and their health status are not totally controlled. This may also increase disease

transmission through contamination and or direct disease transmission.

The market is acclimatized full of house fly and stray cats.

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Figure4: indicates general view of the Galkaio meat market

Slaughterhouse and meat market workers in Somalia are not well aware of food safety issues;

Good Manufacturing Practice (GMP), hazard analysis critical control point (HACCP) system,

and quality control is often not fully practiced.

Factors could also contribute to the presence of E. coli:-

Manual slaughtering of animals using contaminated equipment.

In adequate hygienic practices in slaughterhouse as well as meat market environment

Transportation facilities

Poor hygiene equipment in market places and slaughterhouse

Poor personal hygiene in the study area

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Chapter four: Conclusion and recommendations:

4.1 Conclusion:

From the obtained results, we can conclude that contamination by Escherichia coli was found in

equipments and meat samples collected from Galkio meat market.

4.2 Recommendations:

1. Awareness of meat workers about personnel hygiene.

2. Careful handling and thorough cooking of raw and frozen meat, regardless of market source

by the consumers is required to prevent food borne illness.

3. Municipality should improve slaughterhouses and meat market places.

4. Government should implement continuous monitoring of bacterial level in the slaughterhouse

and markets so as to limit prevalence of E. coli.

5. Finally, Hazard Analysis Critical Control Point (HACCP) procedures should adopted during

all steps of manufacture, handling as well as storage of meat products to produce safe and high

quality products as well as ensuring compliance with legislation.

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Clarence SY, Obinna CN, Shalom NC. Assessment of bacteriological quality of ready to eat food (Meat pie) in Benin City metropolis, Nigeria. Afr. J. Microb. Res., 2009; 3(6): 390-395

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Annexes

Questioner format:

1. Do you get any training about meat hygiene practice?

1 Yes

2 No

2. Do you know anything about hygiene practice during meat handling?

1 Yes

2 No

3. If yes explain how

_____________________________________________________________________________

___________________________________________________________________

4. Can you explain how you do it?

5. Have you ever heard meat contamination?

1 Yes

2 No

6. If yes explain how

_____________________________________________________________________________

___________________________________________________________________

7. Do you know E. Coli meat contamination?

1 Yes

2 No

8. If yes explain

_____________________________________________________________________________

___________________________________________________________________

27

9. Do you know sanitation methods of meat dispensing and displaying?

1 Yes

2 No

10. If yes

explain_______________________________________________________________________

___________________________________________________________________

11. Do you know E. Coli can transmit through meat handling?

1 Yes

2 No

28

Schedule of the study

Date No.of

samples

No.of

meat

samples

No.of

table

samples

No.of

hook

samples

No.of

knife

samples

No.of

axes

samples

20/5/2012 15 10 5 3 2 3

23/5/2012 25 15 3 4 5 1

26/5/2012 30 18 7 6 1 2

29/5/2012 25 13 2 2 6 1

1/6/2012 35 16 4 9 3 1

3/6/2012 30 8 10 1 2 3

6/6/2012 40 20 6 4 3 1

E. coli thesis writing by Ali Mohamed Ali Iye

29

BGBB Media sample register

Galkaio central laboratory LTB Media

Positive Result

30