Detection of Salmonella in Haramaya Univesity Slaughter House and Assessment of Hygienic Practic Among Slaughter House Workers, Haramaya, Ethiopia

Abstract

Foods of animal origin are considered to be the major source of food borne salmonellosis. Knowing the source, distribution and prevalence of salmonella in slaughtered food animals and environment is necessary to prevent and control the spread of pathogens and occurrences of disease in man through contaminated animal product. A cross-sectional study was conducted from November 2014 to March 2015 at Haramaya University slaughterhouse. The aim of this study was to detect Salmonella from cattle carcass swab, fecal content and environmental samples (viz. cutting board, workers hand swab and Knife swab) and to assess knowledge, attitudes and practices of slaughterhouse worker’s towards slaughtering hygiene. A total of 384 samples were collected from feces of cattle (77), cattle carcass swab (77) and slaughterhouse workers’ hand swab (76), knife (77) and cutting board swab (77).In addition descriptive and observational studies were introduced by checklist and questioner survey on meat handlers working at slaughterhouse, to determine the hygienic status of the premises and safety practices of meat handlers. The procedures for detection of Salmonella were based on protocol of the ISO-6579: 2002 standard. Consequently, the suspected colonies were confirmed as Salmonella biochemically using Indole and Triple Sugar Iron (TSI) test. Salmonella was detected with overall prevalence of 8.59% (comprising of 13%, 7.8%, 9.1%, 6.5 and 6.5 of fecal sample, cattle carcass swab, cutting board, workers hand swab and knife swab, respectively).The knowledge, attitude and practices of meat handlers were found poor. This study suggests that Salmonella is wide spread in food animals and in slaughterhouse environment, which may pose a risk for public health. Therefore, beef meat provided to the University consumers was found to be unhygienic and poor. Thus, urgent intervention program is essential to minimize the risks associated with consumption of cattle meat contaminated with Salmonella. It is recommended that the use of standardized procedures in slaughtering and handling of cattle meat, provision of training on best practice of handling of meat for handlers and raising the level of awareness of people working in slaughter house is mandatory and never to be ignored.

Keywords: Salmonellosis, Haramaya University, Prevalence, Salmonella, Slaughterhouse