Effects of Poor Post-slaughter Handling Practices on Microbiological Quality of Fresh Beef from Slaughterhouses in Kenya

Compliance to appropriate post-slaughter practices during meat processing is crucial for production of safe meat and meat products. Meat quality is highly influenced by the prevailing hygiene conditions during production and processing. Poor hygienic conditions can lead to meat contamination and spoilage by pathogenic bacteria hence food borne illnesses and subsequently meat losses. This study evaluated the effects of poor handling practices on the safety and quality of fresh beef from slaughterhouses mainly in pastoral regions in Kenya. About 95 meat and surface swab samples were collected and analysed for total viable counts, Staphylococcus aureus, Escherichia coli and Listeria monocytogenes. The mean Staphylococcus aureus from the rump, neck, stomach and hind legs were 5.436, 6.153, 4.868 and 4.977 log CFUg-1 respectively while that for Listeria monocytogenes was 2.259, 2.301, 2.301 and 2.392 log CFUg-1 from rump, neck stomach and hind legs respectively. The highest mean of Escherichia coli counts (3.521 log CFUg-1) was observed from the stomach. The mean TVC counts (6.339 log CFUg-1) were observed at the neck region.  The mean S. aureus, E.coli and TVC were 6.058, 4.504 and 4.491 log CFU/cm2 from the weighing scale while mean S.aureus, E. coli and TVC from steel file were 6.161, 3.482 and 3.733 log CFU/cm2 respectively. The means for S.aureus, E.coli and TVC from wedging knife were 5.926, 3.578 and 4.627 log CFU/cm2 respectively.  The means for S. aureus, E. coli and TVC were 6.141, 3.716 and 4.627 log CFU/cm2 respectively from dust coats whereas those for S. aureus, E. coli and TVC were 6.264, 4.637 and 3.733 log CFU/cm2 respectively from gumboots. The head cover also had its significant level of contamination with S. aureus, E. coli and TVC at 6.161, 3.690 and 4.491 log CFUg-1 respectively. Means for S. aureus and E. coli from clothing, equipment and fresh meat were significantly different (p<0.05).  The level of meat contamination was high and this was attributed to poor handling practices and hygiene conditions. This then necessitates the need for training and capacity building of slaughterhouses and personnel on the need for proper hygiene and good handling practices. Keywords: Post-slaughter Practices; Microbiological Quality; Fresh Beef; Hygiene Practice

Microbiological Status of Ready to Eat (RTE) Bovine Tripe Rolls Under Different Storage Conditions

Bovine tripe is a meat by-product known to favour microbial growth and can be incorporated in foodstuffs or used as a stand–alone food component. However, its utilization among sections of communities in Kenya has been limited due to inherent toughness and short-shelf-life which hinders its commercial applications. While, tripe can be the major source of microbial contamination, personnel hygiene and handling of equipment during production can be another potential source of contamination. This study was hence designed to find out the suitability and fitness for consumption of bovine tripe rolls produced from bovine tripe and stored at 4±1◦C for 28 days under aerobic and vacuum packaging conditions. The products were developed by mechanical tenderization processes by mincing and blade tenderization then cooked till the middle temperature of 83 ± 1◦C was attained and stored under different packaging conditions. The evaluation of the product for microbial quality was done using the standard analytical methods at intervals of 7 days for 28 days under refrigeration conditions. The results revealed an acceptable trend which indicated good hygienic handling of products during processing. The detected bacterial counts were in the ranges specified RTE meat products by Kenya bureau of Standards (KEBS) for the 28 days storage period of vacuum packaged products. However, the microbial counts in aerobically packaged products were significantly (p<0.05) higher than in vacuum packed products and slight off odours and slime appeared on 28th day of storage. Listeria monocytogens, Campylobacter, Escherichia coli and Salmonella spp were all absent in both aerobic and vacuum packed products. The highest days means counts for total viable counts, clostridium perfringens, staphylococcus aureus, yeast and molds, psychrophilic counts and lactobacillus spp were 5.4 log10 cfu/g, 1.7 log10 cfu/g, 1.9 log10 cfu/g, 4.1 log10 cfu/g, 5.2 log10 cfu/g, 2.1 log10 cfu/g respectively in both packages. Therefore, bovine tripe rolls prepared by mechanical tenderization can best be stored for 28 days under vacuum packaging at 4±1◦C and 21 days for aerobic packaging at the same temperature. Keywords: Bovine tripe, mechanical tenderization, microbial contamination, pathogen

The Present Status of Meat Processing and Preservation in the Pastoral Regions of Kenya

The meat value chain in pastoral regions is characterized by large post-slaughter losses due to lack of appropriate preservation technologies. Reports indicate that sun-drying, salting and deep frying have been practiced for meat preservation in the pastoral regions but there is limited empirical information on the manner and extent of practice of these methods. This study was therefore designed to collect and authenticate information on meat preservation technologies practiced in the pastoral areas. Using a structured questionnaire, key informants interviews and focused group discussions, data was collected from four pastoral counties, namely Marsabit, Turkana, Garissa and Kajiado counties, in a cross-sectional survey. Data was also collected from processors and handlers in Nairobi County to provide reference of modern handling and processing. Results revealed that different communities in the pastoral areas have adopted preservation technologies based on deep frying, salting and sun-drying while cooling and curing are practiced in the modern processing facilities in Nairobi. The main storage containers used in the pastoral districts are wooden, metallic and plastic containers. Meat handling was done by men, while by-products handling was by women, the two processes are usually separated in the production floor. Deep-frying, salting and sun-drying were predominantly done to extend the shelf life and to impart the distinct flavor of pastoral meat products. Where wooden containers were used, the containers were fumigated with smoke from burned wood (Adung). Meat quality deterioration was caused mainly by unhygienic handling practices which results to microbial contamination. Spoilage was aggravated during sun-drying which is a slow process. The study concludes that there are technologies of meat processing and preservation in the pastoral areas with the potential for upgrading in terms of process hygiene and product quality to reduce post-harvest loss and make the products competitive. Keywords: indigenous technologies, meat products, pastoral region

Evaluation of hermetic technologies in the control of insect infestation and mycotoxin contamination in stored maize grains: Presentation

Grain losses due to moulds during on-farm storage increase food insecurity, result in economic losses, negatively affect farmers’ livelihoods, and increase exposure to mycotoxins that can harm human and animal health. Hermetic storage technologies provide a reliable solution for maize grain that may also preserve food safety. Several studies report the effectiveness of these technologies against post-harvest insects in Africa but provide limited evidence on effectiveness against mould proliferation and mycotoxin contamination. Hermetic technologies were superior to farmer practice in reducing insect infestations and mycotoxin accumulation. Among hermetic technologies, there were no significant differences (P>0.05) in performance between metal silos and hermetic bags for mycotoxin accumulation and insect infestation regardless of the mode of infestation. In non-inoculated grain, fungal populations were varied but included mycotoxin-producing Aspergillus and Fusarium spp., indicating that the grain was naturally contaminated and acted as a good reservoir for these fungi. Mycotoxin levels increased with higher moisture even in non-inoculated grain. Meanwhile, aflatoxin and fumonisin levels at 4 months were not significantly different from baseline values in dry inoculated grain across all storage technologies (P>0.05), indicating that hermetic technologies can prevent mycotoxin contamination in dry grain for at least 4 months of storage. Aflatoxin and fumonisin were significantly higher by 1.69 ppb and 0.25 ppm respectively in non-inoculated grains at high moisture indicating the need to adequately dry grain before storage in hermetic technologies. This trend was observed collectively in all the technologies registering 2.03 ppb and 0.311 ppm respectively. In inoculated grains at high moisture, there was an increase in aflatoxin in both hermetic treatments and the control by 5.7 ppb and 12.14 ppb respectively. Therefore, a trial was conducted to compare hermetic technologies with farmer practice in their effectiveness against both insect infestation and mycotoxin contamination.Grain losses due to moulds during on-farm storage increase food insecurity, result in economic losses, negatively affect farmers’ livelihoods, and increase exposure to mycotoxins that can harm human and animal health. Hermetic storage technologies provide a reliable solution for maize grain that may also preserve food safety. Several studies report the effectiveness of these technologies against post-harvest insects in Africa but provide limited evidence on effectiveness against mould proliferation and mycotoxin contamination. Hermetic technologies were superior to farmer practice in reducing insect infestations and mycotoxin accumulation. Among hermetic technologies, there were no significant differences (P>0.05) in performance between metal silos and hermetic bags for mycotoxin accumulation and insect infestation regardless of the mode of infestation. In non-inoculated grain, fungal populations were varied but included mycotoxin-producing Aspergillus and Fusarium spp., indicating that the grain was naturally contaminated and acted as a good reservoir for these fungi. Mycotoxin levels increased with higher moisture even in non-inoculated grain. Meanwhile, aflatoxin and fumonisin levels at 4 months were not significantly different from baseline values in dry inoculated grain across all storage technologies (P>0.05), indicating that hermetic technologies can prevent mycotoxin contamination in dry grain for at least 4 months of storage. Aflatoxin and fumonisin were significantly higher by 1.69 ppb and 0.25 ppm respectively in non-inoculated grains at high moisture indicating the need to adequately dry grain before storage in hermetic technologies. This trend was observed collectively in all the technologies registering 2.03 ppb and 0.311 ppm respectively. In inoculated grains at high moisture, there was an increase in aflatoxin in both hermetic treatments and the control by 5.7 ppb and 12.14 ppb respectively. Therefore, a trial was conducted to compare hermetic technologies with farmer practice in their effectiveness against both insect infestation and mycotoxin contamination

Utilization of Beef Slaughter By-Products among the Kenyan Pastoral Communities

Slaughter of animals (cattle, goats, sheep and camels) is very common in the pastoral areas to satisfy the high local demand for meat. Most of this slaughter is informal. Slaughter is aimed at producing meat but at the same time many by-products are produced. However information on the traditional use of slaughter by-products is scanty, in spite of their high potential for commercial utilization. This study therefore was designed to establish how beef by-products are utilized and assess their potential for utilization in commercial processed products.The counties of Turkana, Garissa, Kajiado and Marsabit were purposively selected because they are the largest livestock producers among the pastoral counties. They are inhabited by Turkana (Turkana), Somali (Garissa), Maasai (Kajiado), and Borana, Rendile and Orma(Marsabit) communities. Data was collected using key informant interviews and focus group discussions. Visual observations in selected slaughterhouses were also employed.Results showed that the by-products could be divided into wastes (hooves and sometimes horns), commercial (hides, sometimes horns and bones) and food (blood, glands and organs and meat on bones). The by-products that were used for food were prepared for consumption in different ways by the different communities. The study established that the by-products were not effectively utilized leading to high post slaughter wastage. The inedible by-products such as the hides were sold to tanneries, the horns were used for ornamentals, skins as dry-skin containers and hooves were just cast away Keywords: Beef slaughter, by-products, utilization, pastoral communities, Kenya

Status and process analysis of koche, a traditional pastoral meat product in Kenya

Abstract Meat is an important dietary component of the pastoral communities living in marginalized regions of Kenya. Indigenous meat processing, in particular koche processing, plays a significant role in the economic and social life of the Borana community. It contributes to animal-source protein as well as income generation as a livelihood activity by the Borana community. However, traditional processors face a number of challenges hindering further conventional development. The study was designed to assess the status and process analysis of koche, costs and returns of koche production and constraints limiting koche processors. A cross-sectional survey was therefore carried out in Isiolo and Marsabit towns to assess and analyse processing of koche product. Purposive sampling of all koche processors was used to identify study cohorts. Qualitative data were collected using key informant interviews and focus group discussions. Results revealed that all processors were women who largely relied on traditional techniques, often with low competitiveness and poor efficiency. The major constraints facing processors were lack of equipment to ease processing (100%), lack of credit facilities (100%), insufficient capital (90%) and high costs of inputs (90%). The return to labour and variable costs were Kshs 12.1 (0.121 USD) and Kshs 0.92 (0.0092 USD), respectively, while the marketing margin was estimated as 20.8%. Based on the findings on the gross margin and analysis of returns, processing of koche product is a profitable business, thus a good investment opportunity. However, there is a need to overcome the challenges to enable the expansion of koche processing for better commercialization. Besides, addressing the challenges will help reduce post-production losses and remove market barriers of the koche product. This will expand the market access of koche products and thereby increase incomes of pastoral communities