Level of Pathogenic Escherichia Coli on Animal’S Body Coat and in Meat under Slaughter House Environment

Abstract

BACKGROUND Cattle slaughtering is performed in unhygienic conditions in local abattoirs. Therefore this study was conducted with the objective to investigate the level of Escherichia coli (E. coli) in various regions of live animal body coat, carcass and meat at the various stages of slaughtering processed.RESULTS Mean values of log Colony Forming Units (CFU) per square inch^-1 of pathogenic E. coli was noted significantly higher on the body coat, carcass, meat and processing tools in untreated group of cattle. With application of hot water treatment, E. coli counts dropped both in body coat and on meat carcasses. In meat processing tools, chopper axe contained higher counts, while the washing water has slightly lesser count. In abattoir environment, lairage ground has high infection of pathogenic E. coli, and air samples also found positive with E coli. Conclusion: This study reveals that the level of pathogenic E. coli was high on animal’s body coat, meat carcasses, processing tools and abattoir environment. Presently hot water (65.56^oC) application has significantly reduced the level of pathogen. However washing with some sanitizer will eliminate the pathogen from body coat thus resulting in little chances of meat contamination.

Keywords: E. coli, Slaughterhouse, Environment, Meat, Body Coat, Cattle