DETECTION AND IDENTIFICATION OF MICROORGANISMS (FUNGI AND BACTERIA) IN RAW BEEF
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Abstract
This study evaluates the microbial contamination in raw meat across four various open
market in benin city. Inadequate meat handling and contamination lead to spoilage, waste and reduced shelf life, which negatively affect both producers and vendors. Meat vendors often do not have access to refrigeration, and meat is displayed in unsanitary conditions, making it susceptible to microbial growth. The lack of cold chain infrastructure, where meat products are transported and stored at proper temperatures, exacerbates the situation. In Addition, foodborne illness outbreaks can result in costly hospitalizations, legal liabilities, and loss of consumer trust in the meat supply chain (Wagener et al., 2020). In Benin City, improving microbial detection and control measures would not only enhance public health but also boost the economic sustainability of the local meat industry. As a result, meat often remains at temperatures favorable to bacterial growth for extended periods, leading to foodborne disease outbreaks (Bokhari et al., 2021). In Benin City, as in many Nigerian cities, there is a notable lack of proper monitoring and regulation of food safety standards, making it difficult to address these issues effectively. The slaughtering process often takes place in poorly regulated slaughterhouses where hygiene and sanitation practices are inadequate. According to a study by Akinmoladun et al., (2020), many slaughterhouses in Edo State lack proper waste disposal systems, hygienic facilities, and pest control measures, which create an environment conducive to microbial growth. Slaughtered meat is often exposed to contamination from unclean surfaces, utensils, and equipment. Moreover, there is often a lack of adequate training in food safety practices for slaughterhouse workers, resulting in improper handling and processing of meat (Ajayi et al., 2020). The contamination of meat is not limited to slaughterhouses. In Benin City’s open-air markets, where meat is sold directly to consumers, poor handling practices and improper storage conditions further contribute to microbial contamination. Meat vendors often do not have access to refrigeration, and meat is displayed in unsanitary conditions, making it susceptible to microbial growth. The lack of cold chain infrastructure, where meat products are transported and stored at proper temperatures, exacerbates the situation. As a result, meat often remains at temperatures favorable to bacterial growth for extended periods, leading to foodborne disease outbreaks (Bokhari et al., 2021). In Benin City, as in many Nigerian cities, there is a notable lack of proper monitoring and regulation of food safety standards, making it
difficult to address these issues effectively.
market in benin city. Inadequate meat handling and contamination lead to spoilage, waste and reduced shelf life, which negatively affect both producers and vendors. Meat vendors often do not have access to refrigeration, and meat is displayed in unsanitary conditions, making it susceptible to microbial growth. The lack of cold chain infrastructure, where meat products are transported and stored at proper temperatures, exacerbates the situation. In Addition, foodborne illness outbreaks can result in costly hospitalizations, legal liabilities, and loss of consumer trust in the meat supply chain (Wagener et al., 2020). In Benin City, improving microbial detection and control measures would not only enhance public health but also boost the economic sustainability of the local meat industry. As a result, meat often remains at temperatures favorable to bacterial growth for extended periods, leading to foodborne disease outbreaks (Bokhari et al., 2021). In Benin City, as in many Nigerian cities, there is a notable lack of proper monitoring and regulation of food safety standards, making it difficult to address these issues effectively. The slaughtering process often takes place in poorly regulated slaughterhouses where hygiene and sanitation practices are inadequate. According to a study by Akinmoladun et al., (2020), many slaughterhouses in Edo State lack proper waste disposal systems, hygienic facilities, and pest control measures, which create an environment conducive to microbial growth. Slaughtered meat is often exposed to contamination from unclean surfaces, utensils, and equipment. Moreover, there is often a lack of adequate training in food safety practices for slaughterhouse workers, resulting in improper handling and processing of meat (Ajayi et al., 2020). The contamination of meat is not limited to slaughterhouses. In Benin City’s open-air markets, where meat is sold directly to consumers, poor handling practices and improper storage conditions further contribute to microbial contamination. Meat vendors often do not have access to refrigeration, and meat is displayed in unsanitary conditions, making it susceptible to microbial growth. The lack of cold chain infrastructure, where meat products are transported and stored at proper temperatures, exacerbates the situation. As a result, meat often remains at temperatures favorable to bacterial growth for extended periods, leading to foodborne disease outbreaks (Bokhari et al., 2021). In Benin City, as in many Nigerian cities, there is a notable lack of proper monitoring and regulation of food safety standards, making it
difficult to address these issues effectively.
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