Open AccessEffect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products
Author(s) -
Buke G. Dabasso,
Anselimo Makokha,
Arnold N. Onyango,
Julius Maina Mathara,
Qabale D. Badake
Publication year - 2021
Publication title -
european of agriculture and food sciences
Language(s) - English
Resource type - Journals
ISSN - 2684-1827
DOI - 10.24018/ejfood.2021.3.4.317
Subject(s) - food science , total viable count , peroxide value , shelf life , food spoilage , staphylococcus aureus , meat spoilage , contamination , food safety , pasteurization , aerobic bacteria , biology , bacteria , ecology , genetics
Preservation of meat and meat products is important due to its short shelf life and perishability. The pastoralists of Northern Kenya processed and preserved traditional meat products for consumption. The traditional meat products are relished food both for nutritional and cultural heritage among the Borana pastoralists. The study was carried out to assess the microbial safety and chemical quality of traditional meat products. The samples were collected immediately after processing and transported in a cool box to the food laboratory for microbial analysis and determination of changes related to lipid oxidation during storage for seven weeks at ambient temperature and at refrigerated temperature (5 °C). Microbiological quality of the samples was assessed by Total Viable Count (TVC), Escherichia coli count, Staphylococcus aureus count and yeast and mold count. Result showed that Staphylococcus aureus, yeasts and molds were detected in the products and there was increase of Staphylococcus aureus count from (1.44 log10 CFU/g) to (2.28 log10 CFU/g)) during storage at ambient temperature for seven weeks. Samples stored at refrigerated 5oC showed less counts of microbial load. The peroxide value, acid value and thiobarbituric acid levels were below the value associated with meat spoilage during the expected shelf life. Reduction of moisture during drying of traditional meat products and cooking of meat at high temperature contributed towards reduction of microbial load. However, poor handling and post contamination may lead to poor microbial quality of traditional meat products.