Assessing Microbiological Safety of Meat Sold in Butcheries in Nairobi, and Associated Handling Practices

Abstract

Unhygienic meat handling practices predispose it to contamination with pathogenic and spoilage bacteria, which can lead to sickness among the handlers and consumers, food, and economic losses. Despite the existence of food safety policies in Kenya, well-structured risk assessments are rarely done, and enforcement of the regulations is weak. Data to measure bacterial contamination of meat and assess unhygienic handling practices are scarce. This study assessed the bacterial contamination of meat sold in selected peri-urban areas of Nairobi and the associated handling practices of butcher shop attendants. A descriptive, cross-sectional study design was used. Two hundred randomly selected butcheries were visited, and beef samples were purchased from each shop. A checklist was used for the visual observation of meat-handling practices. Total coliforms and Escherichia coli were enumerated using 3M PetriTM film EC count plates and Salmonella chromogenic agar was used to isolate Salmonella. Species identification was done using Matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS). Additionally, detection and quantification of tetracycline and cefotaxime-resistant E. coli was done by a spot plating assay using the same serial dilutions of the isolates on agar plates with and without antibiotics. Eighty-four percent (n=200) of the samples had total coliform counts above the acceptable regulatory limit (>361 CFU/g) as per the Codex Alimentarius Commission and the European Union standards. Additionally, 72% of samples had levels of E. coli above the acceptable regulatory limit (100 CFU/g) as per the Kenya bureau of standards, Codex Alimentarius and South African food safety standards. No Salmonella was detected. E. coli resistant to tetracycline and cefotaxime were detected in 27% and 3% of the samples, respectively, and had a range of 1.0 log 10 - 4.8 logs 10 and 1.0 log 10 – 4.6 log 10 for tetracycline-resistant and cefotaxime resistant, respectively. Eighty-five percent of the butcher attendants neither washed their hands before nor after handling the meat, 91% of them handled money while selling meat concurrently and 99% of them did not wear gloves and 58% did not wear aprons while handling meat. The presence of microbial loads above the regulatory limit indicates poor meat handling practices, which were also observed; thus, increasing the risk of foodborne illness in consumers. There is, therefore, a need for education of butcher shop attendants on the appropriate handling of meat, highlighting the importance of good hygienic practices and food safety. This study is important and serves to inform policymakers in the identification of key control points for designing meat safety intervention(s).