Capacity building: benchmark for production of meat with low levels of bacterial contamination in local slaughterhouses in Somaliland |
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| Authors: | Kinyanjui Wamalwa Massimo Castiello Jackson Nyarangi Ombui Joseph Gathuma |
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| Institution: | (1) Food and Agriculture Organization of United Nations, Somalia, P.O. Box 30470–00100, Nairobi, Kenya;(2) Faculty of Veterinary Medicine, University of Nairobi, Nairobi, Kenya |
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| Abstract: | The objective of the study was to investigate and assess the impact of trainings on the levels of meat contamination produced
from local livestock slaughter facilities in the North-West region of Somalia (Somaliland). The investigation considered slaughter
facilities where workers had been trained or not. The survey was carried out in four local slaughter facilities. A pre-tested
questionnaire on abattoir hygiene and food safety standards was administered to International Aid Organizations, government
officials, abattoir workers and supervisors. In addition, a total of 320 surface meat swab samples were collected from randomly
selected small ruminant carcasses slaughtered from four purposefully selected local slaughter facilities. The samples were
analyzed at Analabs laboratories in Nairobi, Kenya, for total viable counts, total coliforms count and presence of Salmonella species. Meat contamination risk factors associated with hygiene practices based on training offered or not was identified.
It was noted that slaughter facilities where abattoir workers had not received trainings on minimum meat hygiene standards
and quality assurance systems of good hygiene practices and sanitary standard operating procedures produced carcasses with
high levels of bacterial contamination in comparison with those where workers had received the said trainings. The laboratory
results were in agreement with poor hygiene meat handling practices and lack of compliance with minimum meat hygiene and food
safety standards in Berbera and Burao local livestock slaughter facilities where personnel had not been trained. |
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