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Meat and Poultry Safety (1994) New York Department of Agriculture and Markets in Conjunction with United State Department of Agriculture an Amended Federal meat and Poultry Inspection Regulations.

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• TITLE: Microbial Evaluation of Meat Contact Surfaces in Red Meat Abattoirs of Bauchi State, North-Eastern Nigeria

  AUTHORS: Shehu Abdul Qadir Zailani, Mohammed Bello, Mashood Abiola Raji, Junaidu Kabir, Suleiman Maitala Yahuza

  KEYWORDS: Abattoirs, E. coli O157, Meat Contact Surfaces, Microbial Quality

  JOURNAL NAME: Open Journal of Medical Microbiology, Vol.6 No.1, March 9, 2016

  ABSTRACT: Microbial quality (MQ) of meat contact surfaces (MCS) of six major abattoirs was evaluated with a subsequent further isolation and identification of E. coli O157. Two hundred and forty 240 swab samples (SS) from MCS that include cutting equipment, floor, tables and transport media were collected for total aerobic plate count and isolation of E. coli O157. Results of the SS indicated a mean value 7.1 ± 0.3 log10 cfu/cm2. A minimum value of 6.4 ± 0.6 log10 cfu/cm2 was recorded oncutting instrument from Ningi abattoir, while a maximum value of 7.8 ± 0.3 log10 cfu/cm2 was obtained from tables at Darazo abattoir. Only 3 (1.2%) of the 240 SS of the MCS were positive for E. coli O157 using the latex agglutination kit (Difco, Michigan, USA).