Assessment of bacterial contamination and associated risk factors in pork slaughtered and marketed in urban Tanzania

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dc.contributor.authorNonga Cosmas
dc.contributor.authorZacharia Issa
dc.contributor.authorMkupasi Ernatus
dc.contributor.authorNgowi Helena
dc.date.accessioned2024-03-08T14:15:38Z
dc.date.available2024-03-08T14:15:38Z
dc.date.issued2023-10
dc.descriptionTanzania Journal of Health Research Volume 24, Number 4, pp. 460-470
dc.description.abstractIntroduction: In Tanzania, pork consumption is increasing and become popular in urban areas creating a good market for pigs raised in rural areas. However, little is known regarding the microbial safety of the marketed pork in the country. This study assessed the level of bacterial contamination and contributing factors in pork slaughtered and sold in Arusha, Dar es Salaam and Dodoma Tanzania through Total Viable count, Coliform count, Escherichia coli and Staphylococcus aureus count. Methods: A cross-section study was conducted and a total of 90 pork samples were collected from pig slaughter facilities, pork centres and butcheries. Standard methods for microbial analysis in food products (ISO 7218:2007(E)) were used. Results: It was revealed that all (100%) pork samples had bacteria contamination with an overall mean for total viable count of 5.93±1.50 log CFU/g, and coliform forming unit of 4.30±1.14 log CFU/g. Over 92.2% of the pork samples were contaminated by E.coli with a mean count of 3.12±1.33 and S. aureus was isolated in more than 84.4% with a mean count of 2.71±1.34 log CFU/g. The mean values were higher than the limit set by Tanzania Standard (TBS/AFDC 22 (5266) P3). In addition, 79.4% of the pork slaughter facilities and selling points surveyed had poor hygiene and lacked safety and quality control measures. Conclusion: Thus, it may be deduced that the pork carcasses assessed were of poor microbiological quality posing a health risk to pork consumers. To minimize public health risks, food control authorities should ensure effective enforcement of policies and regulations in controlling pig slaughtering and pork marketing in the country. Also, education on hygienic practices for all stakeholders along the pork value chain should be provided.
dc.identifier.issn1821-9241
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/5908
dc.language.isoen
dc.publisherTanzania Journal of Health Research
dc.subjectBacteria contamination
dc.subjectpork
dc.subjectslaughter facilities
dc.subjectfood safety
dc.subjectcoliform bacteria
dc.titleAssessment of bacterial contamination and associated risk factors in pork slaughtered and marketed in urban Tanzania
dc.typeArticle

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