A review of microbial hazards associated with meat processing in butcheries

Abstract

Meat is highly nutritional and rich in proteins, which makes it a good substrate for possible microbial growth. As a result, in its raw state, meat is easily susceptible to colonization by microorganisms. This study describes the possible sources of contamination associated with food handlers in butcheries, as well as the microorganisms that are able to contaminate meat and potentially a cause variety of illness. The study also reflects on the knowledge and behaviour of food handlers, their equipment and the working surfaces in butcheries as potential sources of contamination. Meat processing hygiene is part of Quality Management (QM) in abattoirs and butcheries. The QM refers to the hygienic measures taken during various processing stages of meat products. Hence, contamination of meat is often caused by food handlers, the production chain and equipment used. Therefore, it is fundamental in this study to identify possible contamination sources and types of microorganisms associated with such meat safety contamination. The latter is important for optimizing hygiene practices in butcheries and minimizing possible health-related risks.