Risk factors related to bacterial contamination by <i>Enterobacteriaceae</i> and fecal coliforms and the prevalence of <i>Salmonella spp.</i> in Algerian farms, slaughterhouses and butcheries: a two-year follow-up study

Khireddine Ghougal; Amira Leila Dib; Nedjoua Lakhdara; Melisa Lamri; Sameh Baghezza; Abdennour Azizi; Rayane Merrad; Ahmed Zouikri; Daoud Cheraitia; Messaoud Trouni; Hichem Soualah; Elena Moreno; Elena Espigares; Mohammed Gagaoua; Khireddine Ghougal; Amira Leila Dib; Nedjoua Lakhdara; Melisa Lamri; Sameh Baghezza; Abdennour Azizi; Rayane Merrad; Ahmed Zouikri; Daoud Cheraitia; Messaoud Trouni; Hichem Soualah; Elena Moreno; Elena Espigares; Mohammed Gagaoua

doi:10.3934/agrfood.2021046

AIMS Agriculture and Food

2021, Volume 6, Issue 3: 768-785. doi: 10.3934/agrfood.2021046

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Risk factors related to bacterial contamination by Enterobacteriaceae and fecal coliforms and the prevalence of Salmonella spp. in Algerian farms, slaughterhouses and butcheries: a two-year follow-up study

1.
GSPA Research Laboratory, Institut des sciences vétérinaires, Université Frères Mentouri, Constantine 1, 05 Route de Batna, El-Khroub, Constantine, 25000, Algeria
2.
Laboratoire de Qualité et Sécurité des Aliments, Université Mouloud Mammeri, Tizi-Ouzou 15000 Algeria
3.
Department of Veterinary Science, Veterinary Sciences and Agricultural Sciences Institute, University of Batna, Algeria
4.
Institut des sciences vétérinaires, Université Frères Mentouri, Constantine 1, 05 Route de Batna, El-Khroub, Constantine, 25000, Algeria
5.
Department of Preventive Medicine and Public Health, Faculty of pharmacy, University of Granada, Campus Universitario de Cartuja, 18071, Granada, Spain
6.
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

Received: 24 April 2021 Accepted: 06 July 2021 Published: 16 July 2021

This study was conducted to investigate first the bacterial contamination by Enterobacteriaceae, fecal coliforms and the prevalence of Salmonella spp. and second to identify the main associated risk factors in Algerian farms, slaughterhouses and butcheries during a two-years period. Thus, a cross-sectional study was performed using a simple random sampling method to target 20 farms, 10 slaughterhouses and 5 butcheries. A structured questionnaire was further used to assess hygienic status of the farms and slaughterhouses. A total of 265 samples were collected from wall, floor, litter, food, water and animals' samples composed mainly of meat, neck skin and liver. Samples from walls and floors, from different sites were analyzed to evaluate the overall contamination and the hygiene of sites for Total viable bacteria, Enterobacteriaceae counts and Fecal coliforms counts. Furthermore, E.coli and salmonella spp. were identified in all samples. The overall contamination by sampling sites expressed as log_{10 CFU/g} (mean ± SD) for Total Aerobic Microbial Count, Enterobacteriaceae count and fecal coliforms counts were around 4.71 ± 1.1, 4.73 ± 1.3 and 4.68 ± 1.2 respectively. The findings evidenced that the prevalence of E.coli and Salmonella spp. were 63.40% and 18.49% respectively. The highest rate of E.coli contamination was for poultry farms (70%), beef farms (64%) and butcheries (74.54%) followed by poultry meat slaughterhouses (60%) and sheep farms (48%) while beef slaughterhouses have the lowest rate of contamination (33.84%). For salmonella spp. the contamination was found to be mainly in poultry meat slaughterhouses (31.11%), butcheries (25.45%), followed by poultry farms (22%), beef farms (20%) and sheep farms (12%) while beef slaughterhouses have the lowest rate of contamination (4.61%). This study evidenced multifactor effects of microbial contamination in farms such as animal density, litter hygiene and scraping, manure storage, water and pest control, contact with other animals and decontamination process. Overall, this trial indicated a high rate of microbial contamination for which further studies are needed to determine all the potential risk factors in order to evaluate the corrective effects.
- farms,
- animals,
- abattoirs,
- meat safety,
- carcass,
- prevalence,
- Algeria,
- food safety
Citation: Khireddine Ghougal, Amira Leila Dib, Nedjoua Lakhdara, Melisa Lamri, Sameh Baghezza, Abdennour Azizi, Rayane Merrad, Ahmed Zouikri, Daoud Cheraitia, Messaoud Trouni, Hichem Soualah, Elena Moreno, Elena Espigares, Mohammed Gagaoua. Risk factors related to bacterial contamination by Enterobacteriaceae and fecal coliforms and the prevalence of Salmonella spp. in Algerian farms, slaughterhouses and butcheries: a two-year follow-up study[J]. AIMS Agriculture and Food, 2021, 6(3): 768-785. doi: 10.3934/agrfood.2021046

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Abstract

This study was conducted to investigate first the bacterial contamination by Enterobacteriaceae, fecal coliforms and the prevalence of Salmonella spp. and second to identify the main associated risk factors in Algerian farms, slaughterhouses and butcheries during a two-years period. Thus, a cross-sectional study was performed using a simple random sampling method to target 20 farms, 10 slaughterhouses and 5 butcheries. A structured questionnaire was further used to assess hygienic status of the farms and slaughterhouses. A total of 265 samples were collected from wall, floor, litter, food, water and animals' samples composed mainly of meat, neck skin and liver. Samples from walls and floors, from different sites were analyzed to evaluate the overall contamination and the hygiene of sites for Total viable bacteria, Enterobacteriaceae counts and Fecal coliforms counts. Furthermore, E.coli and salmonella spp. were identified in all samples. The overall contamination by sampling sites expressed as log_{10 CFU/g} (mean ± SD) for Total Aerobic Microbial Count, Enterobacteriaceae count and fecal coliforms counts were around 4.71 ± 1.1, 4.73 ± 1.3 and 4.68 ± 1.2 respectively. The findings evidenced that the prevalence of E.coli and Salmonella spp. were 63.40% and 18.49% respectively. The highest rate of E.coli contamination was for poultry farms (70%), beef farms (64%) and butcheries (74.54%) followed by poultry meat slaughterhouses (60%) and sheep farms (48%) while beef slaughterhouses have the lowest rate of contamination (33.84%). For salmonella spp. the contamination was found to be mainly in poultry meat slaughterhouses (31.11%), butcheries (25.45%), followed by poultry farms (22%), beef farms (20%) and sheep farms (12%) while beef slaughterhouses have the lowest rate of contamination (4.61%). This study evidenced multifactor effects of microbial contamination in farms such as animal density, litter hygiene and scraping, manure storage, water and pest control, contact with other animals and decontamination process. Overall, this trial indicated a high rate of microbial contamination for which further studies are needed to determine all the potential risk factors in order to evaluate the corrective effects.

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