Microbiological evaluation of meat sold in butcheries shop of Cheleleka town in anchar woreda, West Harerge, Oromia, Ethiopia Western Ethiopia

Food borne infections and disease are a main international health problem with consequent economic loss and deaths. Meat is considered the most vital source of proteins consumed by humans, so far, most perishable. For highly consumable foodstuffs such as fresh red meat, the hazard of food poisoning is mainly high since it contains all the nutrients that support bacterial growth. The objective of the study was evaluated bacteriological meat quality sold in shops of Cheleleka town in west harerge zone, Oromia region, Ethiopia. Samples of kitfo and gored-gored were collected from five different meat shops. The microbial quality of raw meat sold in five most popular meat shops in the of Cheleleka Town was determined to ascertain its safety. The meat samples were taken from Genet, Wondu, Ayichuluhum, Alemayehu, and Kamil shops. A total of 10 raw meat samples were collected in two successive visits. Raw samples from Ayichuluhum had the highest mean total aerobic bacterial count of 3.3 × 106 cfu/g for kitfo and 2.8 x 106 cfu/g for gored-gored. The lowest counts were obtained from Genet (7.8 × 105 cfu/g and 7 x 105 cfu/g) for Kitifo and Gored-gored were recorded respectively. The highest mean fecal counts (2.0 × 106 cfu/g for kitfo and 1.7 × 106 cfu/g for gored-gored) were obtained also from Ayichuluhum shop. From Genet shop was seen the lowest fecal coliform bacterial counts of 4.3 × 105 cfu/g for Kitifo and 4 × 105 cfu/g for gored-gored. Bacterial species isolated from the samples were mostly Gram-positive rods and Gram-positive spherical bacteria in clumps. Some Gram-negative rods were also seen some of which may be fecal coliforms. The high bacteria count and diversity of bacterial isolates from the samples tested is an indication of its low bacteriological quality, and this can make it a potential source of food infection.

Indigenous knowledge on camel milk and camel milk products hygienic handling, processing and utilization in Borana Area, Southern Ethiopia

The study was conducted to assess traditional camel milk and camel milk products handling, preservation and processing, as well as utilization in Borana area. A total of 132 and 24 respondents were selected from milk producers and supplies, respectively through purposive sampling technique and interviewed on various aspects of camel milk and camel milk products using a single-visit multiple-subject diagnostic survey. Survey results revealed that the majority of camel dairying was done by women. Result showed hygienic handling of camel milk and milk products of pastoralists and agro-pastoralists was poor. Respondents reported that they preserved camel milk by washing and smoking milk vessels, keeping milk in a cold place and processing into other milk products. All most all respondents use camel milk mainly in its raw state for home consumption. Most of the respondents in the study area traditionally process camel milk into other camel milk products mainly during surplus milk production. The major product produced by respondents was fermented sour camel milk, locally named chuuchee. According to respondents lack of cooling facilities, improper collection center, lack of milk collection equipment, market milk selling shed, quick spoilage of milk due to the hot environment, seasonality of milk supply and marketing are the main constraints. Establishment of milk collection centers and introduction of small-scale milk processing plants with market linkage might help to solve camel milk hygienic handling and marketing problems in the study area.