Review of microbial hazards associated with meat processing in butcheries

Abstract

Meat is known to be highly nutritional and rich in proteins, which makes it a good substrate for possible microbial growth. As a result, meat in its raw state is easily susceptible to colonization by microbes. This study briefly describes the possible sources of contamination linked with meat handlers within butcheries and also microorganisms that able to contaminate meat and cause a possible variety of illness. It also reflects on knowledge and behaviour of the food handlers, equipment and working surfaces as critical potential sources of contamination. Meat processing hygiene is part of Quality Management (QM) of abattoirs and butcheries and refers to the hygienic measures to be taken during the various processing stages in the processing of meat products. In conclusion, as contamination of meat may exist from food handlers, the production chain and equipment used, it is fundamental to identify possible contamination sources and types of microbes associated with such contamination. The latter is important for optimising hygiene practices in butcheries and minimising possible health related risks.