Coliform Counts

The meat retail selling points are the major places where people usually purchase meat from morning through to evening at retail points in Samaru, Zaria. A total of 100 meat samples were collected from five different retail meat selling points in Samaru market Zaria, Kaduna state. Twenty samples were obtained from each retail point (10 samples in the morning and 10 in the evening). The meat samples were tested for total aerobic and coliform plate counts to determine the effect of time on the level of microbial contamination. The result of the study shows that there was a statistically significant difference (P<0.05) between the aerobic plate counts of samples obtained in the morning and those of samples obtained in the evening. Similarly, there was a statistically significant difference (P<0.05) between the total coliform counts of the morning and evening samples. This suggests that there were increases in both total aerobic and coliform plates counts from the morning samples compared to evening samples. The minimum aerobic plate counts (6.0 log 10 CFU/g) obtained exceeded the permissible value of (5.7log 10 CFU/g) while minimum coliform counts (4.7 log 10 CFU/g) exceeded the permissible value of (2.7 log 10 CFU/g). This is of serious public health concern. It was concluded that there were increases in level of total aerobic and coliform counts in the meat samples obtained in the evening compared to those obtained in the morning and the minimum counts of both aerobic and coliform counts in morning and evening samples exceeded the minimum acceptable level in all the five retail points. The study demonstrated that it is better to purchase meat from retail points in the morning than evening because of the observed increase in microbial loads in the evening samples which increases the chances of meat-borne infection to consumers.

Background and Aim: Camels have adaptive features to harsh climatic conditions, which make them a valued stable source of livelihood in arid lands. This study estimated the total bacterial and coliform counts (CCs), their associated factors in raw camel milk from the pastoral camel keepers, and the entire milk value chain in Isiolo County and Nairobi, Kenya. This study elucidates the bacterial load in camel milk and its potential risk. Moreover, this study provides recommendations on how to avert a human health hazard. Materials and Methods: This cross-sectional study targeted the camel pastoralists in Isiolo County, in the northern central part of Kenya. The study was conducted in July and August 2021. In addition, camel milk samples were collected along the value chain key points, including the producers, transporters, one bulker, and small traders in Isiolo town, and other retailers in Nairobi City. Eight camel herds were purposively selected and visited for a sample collection f...

Background: Staphylococcus aureus is the common cause of food poisoning and its rising antibiotic resistance poses a severe threat to public health. In Myanmar, S aureus isolation and AMR pattern in food and non-food objects studied at the markets are still limited. This research filled the information gaps regarding the prevalence of S aureus in food and non-food items from market food shops relation to hygienic practices of the food handlers and assessed its antimicrobial resistance. Methods: Cross-sectional study was conducted at sixteen markets in Yangon during 2022. The study included 75 food handlers to assess their hygiene practices. From each shop, one food and one non-food samples were taken to reach the total 150 samples. Chi-square test was used for analysis. Results: S aureus was found in 4% of food samples and 5.3% of non-food samples. Bacterial contamination in food was satisfactory, 17.3% to unsatifactory, 60% while non-food samples were 4%, clean to 73.3%, very contaminted. Drug resistance to benzyl penicillin, azithromycin, erythromycin, clindamycin, lincomycin in food samples and tetracycline in both samples were found. Hygiene practices was good among 57.3% of food handlers and there was no association between practices and S aureus prevalence although positivity was higher among the samples taken from the shops of handlers with poor hygiene practices. Conclusions: The prevalence of S aureus was not different between food and non-food samples and not associated with the hygiene practices of food handlers.

Microbiological and physical quality of 83 samples of beef produced and marketed in some parts of Tigray region of Ethiopia were evaluated. The color, marbling, pH, bleeding status and aerobic plate count (APC) were within permissible limits in 35 (42.16%), 47(56.63%), 51 (61.44%), 13(15.66%) and 20(24.09%) samples, respectively. Based on these parameters, a high percentage of samples (varying from 38.56%-84.34%) were of unsatisfactory quality. Such a widespread imperfect bleeding (84.34%) and high APC (75.91%) emphasize the need to improve the techniques of bleeding and hygienic conditions at the time of production of meat at abattoir and its marketing.

Meat is the flesh of an animal that is considered edible, especially that of a mammal or bird and is nutritionally rich in protein and allied nutrients. The carcass of an animal's pass through several channels before being consumed, even the handling of the meat by the consumers determines its nutrient availability. Fresh meats are easily contaminated during slaughtering and thereafter the processing. If not properly handled, processed and preserved, the meat is a good medium to support growth and proliferation of microorganisms. The problem of beef handling and hygiene in butchers' enterprise are focusing in slaughter slabs, beef transportation and butcheries especially in some small butchers. Over the past two decades, consumers have been exposed to a series of food safety frights including major outbreaks of food borne diseases, food security issues, and contaminated food supplies. The aim of the study is to assess the physicochemical characteristics of the beef in outlets, which includes water loss, water activity, cooking loss/ water holding capacity, pH, shear force, moisture content and ash, and the bacteriological quality of the beef meat viz. aerobic plate count, coliform count, fecal coliform, E. coli 0157:H7 type I, S. aureus, Salmonella, and Shigella spp. The fresh beef meat samples were collected from Hawassa city randomly selected agricultural meat distributors. The laboratory analyses were done according to standard methods for the examination of foods. The results of this study revealed that the change in physicochemical properties, specifically the amount of water content decrease not only affected meat color and quality but also made meat dry and tough. However, the entire beef samples were at the food grade level. Bacteriologically meat samples were at good quality status compared to the standard set for fresh foods such as raw meat. Moreover, Salmonella and Shigella spp. in every 25 gm sample of raw beef were not detected. Environment, equipment and personnel sanitary hygiene during butchering beef meat helps to keep beef meat bacteriologically safe and quality.

The study was carried out to assess the practice of pre-slaughter handling, slaughtering process and the hygienic condition of meat production in Bonga, Mizan, Aman, Tepi and Masha abattoir. Observations and semi-structured questionnaires were administered to collect information from fifty butchers. The surveyed data were analyzed using statistical package for social sciences. All butchers (100%) in the municipalities were males and those majorities (45%) were within the ages of 31-40. Furthermore 13% of the butchers had no formal education, 64% had primary and 23% had junior secondary school education. With regards of animal source, 92% of the butchers obtain their animals from the local livestock markets and 8% from farmers home. And 91% trek their animals on foot to the slaughter house. In all municipalities the butchers (N=50, 100%) redraw feed throughout the night prior to slaughter. According to observation, the slaughtering method in all the study area is directly stabbing in...

Background and Aim: Camels have adaptive features to harsh climatic conditions, which make them a valued stable source of livelihood in arid lands. This study estimated the total bacterial and coliform counts (CCs), their associated factors in raw camel milk from the pastoral camel keepers, and the entire milk value chain in Isiolo County and Nairobi, Kenya. This study elucidates the bacterial load in camel milk and its potential risk. Moreover, this study provides recommendations on how to avert a human health hazard. Materials and Methods: This cross-sectional study targeted the camel pastoralists in Isiolo County, in the northern central part of Kenya. The study was conducted in July and August 2021. In addition, camel milk samples were collected along the value chain key points, including the producers, transporters, one bulker, and small traders in Isiolo town, and other retailers in Nairobi City. Eight camel herds were purposively selected and visited for a sample collection f...

Microbiological and physical quality of 83 samples of beef produced and marketed in some parts of Tigray region of Ethiopia were evaluated. The color, marbling, pH, bleeding status and aerobic plate count (APC) were within permissible limits in 35 (42.16%), 47(56.63%), 51 (61.44%), 13(15.66%) and 20(24.09%) samples, respectively. Based on these parameters, a high percentage of samples (varying from 38.56%-84.34%) were of unsatisfactory quality. Such a widespread imperfect bleeding (84.34%) and high APC (75.91%) emphasize the need to improve the techniques of bleeding and hygienic conditions at the time of production of meat at abattoir and its marketing.

Background and Aim: Camels have adaptive features to harsh climatic conditions, which make them a valued stable source of livelihood in arid lands. This study estimated the total bacterial and coliform counts (CCs), their associated factors in raw camel milk from the pastoral camel keepers, and the entire milk value chain in Isiolo County and Nairobi, Kenya. This study elucidates the bacterial load in camel milk and its potential risk. Moreover, this study provides recommendations on how to avert a human health hazard. Materials and Methods: This cross-sectional study targeted the camel pastoralists in Isiolo County, in the northern central part of Kenya. The study was conducted in July and August 2021. In addition, camel milk samples were collected along the value chain key points, including the producers, transporters, one bulker, and small traders in Isiolo town, and other retailers in Nairobi City. Eight camel herds were purposively selected and visited for a sample collection f...

Background and Aim: Camels have adaptive features to harsh climatic conditions, which make them a valued stable source of livelihood in arid lands. This study estimated the total bacterial and coliform counts (CCs), their associated factors in raw camel milk from the pastoral camel keepers, and the entire milk value chain in Isiolo County and Nairobi, Kenya. This study elucidates the bacterial load in camel milk and its potential risk. Moreover, this study provides recommendations on how to avert a human health hazard. Materials and Methods: This cross-sectional study targeted the camel pastoralists in Isiolo County, in the northern central part of Kenya. The study was conducted in July and August 2021. In addition, camel milk samples were collected along the value chain key points, including the producers, transporters, one bulker, and small traders in Isiolo town, and other retailers in Nairobi City. Eight camel herds were purposively selected and visited for a sample collection f...

This study has been undertaken to investigate bacteriological meat quality sold in shops of Gelemso town in west harerge zone, Ethiopia. Samples of kitfo and gored-gored were collected from five different meat shops. The microbial quality of raw meat sold in five most popular meat shops in the of Gelemso Town was determined to ascertain its safety. The meat samples were taken from Butcher A, Butcher B, Butcher C, Butcher D and Butcher E. A total of 10 raw meat samples were collected in two successive visits. Raw samples from Butcher B had the highest mean total aerobic bacterial count of 3.3 × 10 6 cfu/g for kitfo and 2.8 x 10 6 cfu/g for gored-gored. The lowest counts were obtained from Butcher D (7.8 × 10 5 cfu/g and 7 x 10 5 cfu/g) for Kitifo and Gored-gored were recorded respectively. The highest mean fecal counts (2.0 x 10 6 cfu/g for kitfo and 1.7 x 10 6 cfu/g for gored-gored) were obtained also from Butcher B shop. From Butcher D shop was seen the lowest fecal coliform bacterial counts of 4.3 x 10 5 cfu/g for Kitifo and 4 x 10 5 cfu/g for gored-gored. Bacterial species isolated from the samples were mostly Gram-positive rods and Gram-positive spherical bacteria in clumps. Some Gram-negative rods were also seen some of which may be fecal coliforms. In this study, it was observed that all samples collected from butcher shops detected a significant count of spoilage microbes. Hence, adequate sanitary measures should be taken from production to consumption stages.

The study was conducted from November 2015 to November 2016 to determine bacterial load and identify pathogenic bacteria (S. aureus,E. coli, andSalmonellaespecies) in meat from abattoir and butcher shops as well as to assess associated hygienic and sanitation practices being experienced in the selected study site. A cross-sectional study was conducted where a simple random sampling method was used to select butcher shops, and the municipal abattoir was purposively selected. A structured questionnaire survey was also used to assess hygienic status of the municipal abattoir and butcher shops. A total of 124 samples (48 swab samples from abattoir carcass, 4 samples of carcass washing water about 20 ml of each, and 36 swab samples each from butcher shop cutting table and cutting knife, respectively) were collected during the study period. The collected samples were processed for aerobic plate count, and the total mean count was found to be 4.53 log10 cfu/cm2from abattoir carcass swab sa...

Background and Aim: Camels have adaptive features to harsh climatic conditions, which make them a valued stable source of livelihood in arid lands. This study estimated the total bacterial and coliform counts (CCs), their associated factors in raw camel milk from the pastoral camel keepers, and the entire milk value chain in Isiolo County and Nairobi, Kenya. This study elucidates the bacterial load in camel milk and its potential risk. Moreover, this study provides recommendations on how to avert a human health hazard.

Materials and Methods: This cross-sectional study targeted the camel pastoralists in Isiolo County, in the northern central part of Kenya. The study was conducted in July and August 2021. In addition, camel milk samples were collected along the value chain key points, including the producers, transporters, one bulker, and small traders in Isiolo town, and other retailers in Nairobi City. Eight camel herds were purposively selected and visited for a sample collection from pooled milking containers (10 mL each). In addition, milk was collected from pooled milk through the transporters, two milk bulkers, and several milk retailers in Isiolo town. Milk was further collected from retailers in Eastleigh town, Nairobi City. At each sampling point, 20 mL of milk sample was collected aseptically. The milk samples were assessed for total viable bacterial counts (TVBC) and CCs using the plate count and digital colony count, respectively.

Results: A total of 76 respondents were selected and 213 milk samples were collected in this study. The respondents included the 1 (1.3%) bulker, 32 (42.1%) producers, 26 (34.2%) traders, and 17 (22.4%) transporters. Most respondents were male (62%), with most being over 40 years old. Overall, the TVBC had a mean of 2436835 ± 9276636 and a median of 3600. Furthermore, the multivariable multilevel mixed-effects linear regression model indicated that gender and practice of smoking milk-handling containers were positively and negatively associated with high counts of the natural logarithm of total viable bacteria, respectively. Of the milk samples evaluated for the CC, 10.3% (22/213) had counts greater than or equal to (≥) 100,000, where some also indicated extreme outliers of about 9.3 million.

Conclusion: This study reports a low proportion of camel milk samples with high total viable bacterial and CCs. The material of the milk container and level of education interactively affected the total viable bacteria.

Meat quality is a public health issue that requires serious attention of Environmental Health Scientist and the general public. We are what we eat! The rate at which meat animals are handled, slaughter dressed, transported, sold and prepared has a lot of impact on the meat quality. In most cases, butchers give little or no attention to the quality of meat sold at slaughter houses and abattoir in Nigeria which is dangerous to public health. The study was carried out to evaluate the quality of meat in Dr. Abubakar Sola Saraki memorial abattoir, Akerebiata, Ilorin. Microbial analysis was carried out on the beef part (offal, carcass and skin). Five organisms were isolated namely: Escherichia coli, staphylococcus, Klebsiella, Shigella and Salmonella and this is attributed to unhygienic practices in the abattoir.Efforts should be made by EHS personnel and the government to regulate meat handling and sale through routine inspection of abattoir and slaughter houses in order to protect consu...

Meat quality is a public health issue that requires serious attention of Environmental Health Scientist and the general public. We are what we eat! The rate at which meat animals are handled, slaughter dressed, transported, sold and prepared has a lot of impact on the meat quality. In most cases, butchers give little or no attention to the quality of meat sold at slaughter houses and abattoir in Nigeria which is dangerous to public health. The study was carried out to evaluate the quality of meat in Dr. Abubakar Sola Saraki memorial abattoir, Akerebiata, Ilorin. Microbial analysis was carried out on the beef part (offal, carcass and skin). Five organisms were isolated namely: Escherichia coli, staphylococcus, Klebsiella, Shigella and Salmonella and this is attributed to unhygienic practices in the abattoir.Efforts should be made by EHS personnel and the government to regulate meat handling and sale through routine inspection of abattoir and slaughter houses in order to protect consu...

Data from 62 mutton and 62 chicken sellers was analyzed on comparative socioeconomic profile and meat selling practices in Himachal Pradesh. Average age, experience and income varied considerably (p&lt;0.05) among mutton and chicken sellers. Among mutton and chicken selling, latter was found to be a relatively newer activity in the region. Chicken selling was based on supply of birds through long distance bird transportation from neighboring states. On the other hand, mutton sellers face difficulty in availability of quality animals for mutton production as well as poor by-product utilization. The state animal production systems (poultry, sheep and goat) were insufficient to meet the growing demand of slaughter animals and birds. More efforts are therefore, needed to boost the small ruminant and poultry production in the region to increase livelihood opportunities to butchers and also to ensure availability of superior animal protein to consumers at affordable prices. As far as occu...

Food borne infections and disease are a main international health problem with consequent economic loss and deaths. Meat is considered the most vital source of proteins consumed by humans, so far, most perishable. For highly consumable foodstuffs such as fresh red meat, the hazard of food poisoning is mainly high since it contains all the nutrients that support bacterial growth. The objective of the study was evaluated bacteriological meat quality sold in shops of Cheleleka town in west harerge zone, Oromia region, Ethiopia. Samples of kitfo and gored-gored were collected from five different meat shops. The microbial quality of raw meat sold in five most popular meat shops in the of Cheleleka Town was determined to ascertain its safety. The meat samples were taken from Genet, Wondu, Ayichuluhum, Alemayehu, and Kamil shops. A total of 10 raw meat samples were collected in two successive visits. Raw samples from Ayichuluhum had the highest mean total aerobic bacterial count of 3.3 × 1...

Background: Meat industries in developing countries including Bangladesh are found to be challenged by severe hygienic and sanitation problems which are associated with heavy bacterial load on the different sites of carcasses and meat. Objectives: The major objectives of this study were to determine the bacterial load at the different risk sites of bovine carcasses and identification of pathogenic bacteria as well as to assess the associated hygienic and sanitation practices with public health significance of the isolated bacteria. Materials and Methods: The study on bacterial load of bovine carcasses was conducted on 200 swab samples of different risk sites of 20 bovine carcasses in the different slaughterhouses of Barishal City Corporation during the period from April to October 2017. The aseptically collected swab samples from different sites of bovine carcasses were processed and analyzed individually by standard bacteriological procedures for Total viable count (TVC), Total col...

The present study is aimed at (a) assessing the current overall conditions in slaughterhouses
and meat selling centres and (b) evaluating food safety knowledge of workers of
slaughterhouses and meat selling centres in two districts of Bangladesh. A questionnaire
relating to facilities and hygienic conditions in the slaughterhouses and meat selling centres
was administered to the foreperson at each site. A total of 116 workers from 20 selected
slaughterhouses were interviewed through another structural questionnaire to evaluate
their food safety conditions and hygiene practices. Among the twenty slaughterhouses and
meat selling centres surveyed, 55% had roofs, 40% had toilets and 35% had handwashing
facilities. Ten (10%) of slaughterhouses slaughtered sick animals. About 20% of the workers
had health certificates, 15% of workers wore protective coats and only 10% of workers
wore rubber boots. Only 70% of workers were knowledgeable about zoonotic diseases.
Knowledge about food safety was poor among workers. The present working conditions
in the study areas are not sufficient in the context of food safety. Improvement of facilities
and hygiene practices is needed for worker safety and to reduce the possibility of meat
contamination. Training should be given to workers of slaughterhouses and meat selling
centres to improve food safety knowledge and increase awareness of risks.

A total of 120 raw meat samples, 30 each from carabeef, chevon, pork and poultry were assessed for microbiological load i.e. Standard plate count (SPC), Coliform count (CC) and Staphylococcal count (SC). Mean values of SPC (log10cfu/g) were found to be 7.03±0.07 for carabeef, 6.96±0.78 for chevon, 6.86±0.02 for pork and 6.75±0.04 for poultry meat. Mean values of Coliform count (CC) (log10cfu/g) were found to be 3.04±0.08 for carabeef, 3.93±0.14 for chevon, 3.40±0.10 for pork and 3.82±0.12 for poultry. Mean values of Staphylococcus count (SC) (log10cfu/g) were found to be 3.90±0.12 for carabeef, 3.84±0.12 for chevon, 2.81±0.11 for pork and 3.35±0.10 for poultry. The findings of this study revealed that hygienic quality was poor in case of the fresh meats sold at markets of Agra region.

Some hazards associated with the entire production process of tsire (a local kebab) were identified in three production centres. Microbiological analyses showed tsire to have highest aerobic plate count of log 10 6.27; B. cereus count was highest at log 10 3.30 cfu/ g; Clostridium perfringens count was highest at log 10 2.92 cfu/g; Staphylococcal count was highest at log 10 3.96 cfu/g; Coliform count was highest at log 10 4.08 cfu/g; yeast and mould count was highest at log 10 2.49 cfu/g. The proximate analysis showed tsire to averagely have 11.87% moisture, 31.77% protein, 23.16% fat and 2.43% salt. The critical appraisal of the production process indicated potential hazards in the raw meat, environmental contamination as well as post-process handling contamination from humans and the environment. The nature of microorganisms associated with tsire production as shown by this study calls for worry from the public health standpoint. In the light of this, efforts should be made by public health services with regard to improving its production in order to reduce the associated hazards.

Meat is the flesh of an animal that is considered edible, especially that of a mammal or bird and is nutritionally rich in protein and allied nutrients. The carcass of an animal’s pass through several channels before being consumed, even the handling of the meat by the consumers determines its nutrient availability. Fresh meats are easily contaminated during slaughtering and thereafter the processing. If not properly handled, processed and preserved, the meat is a good medium to support growth and proliferation of microorganisms. The problem of beef handling and hygiene in butchers’ enterprise are focusing in slaughter slabs, beef transportation and butcheries especially in some small butchers. Over the past two decades, consumers have been exposed to a series of food safety frights including major outbreaks of food borne diseases, food security issues, and contaminated food supplies. The aim of the study is to assess the physicochemical characteristics of the beef in outlets, which...

Background: Meat industries in developing countries including Bangladesh are found to be challenged by severe hygienic and sanitation problems which are associated with heavy bacterial load on the different sites of carcasses and meat. Objectives: The major objectives of this study were to determine the bacterial load at the different risk sites of bovine carcasses and identification of pathogenic bacteria as well as to assess the associated hygienic and sanitation practices with public health significance of the isolated bacteria. Materials and Methods: The study on bacterial load of bovine carcasses was conducted on 200 swab samples of different risk sites of 20 bovine carcasses in the different slaughterhouses of Barishal City Corporation during the period from April to October 2017. The aseptically collected swab samples from different sites of bovine carcasses were processed and analyzed individually by standard bacteriological procedures for Total viable count (TVC), Total col...

Background: Meat safety is important for public health. As part of the meat chain abattoirs are required to give attention to meat hygiene and safety in order to minimize hazards. Therefore, the current study was conducted to evaluate the bacteriological quality of sheep carcasses, knowledge and hygienic practices of workers in a selected abattoir and to determine the effect level of 2.5% citric acid spray on total coliforms and aerobic bacteria load of raw sheep carcasses surfaces. Methods: A cross-sectional study design with structured questionnaire and observational checklists observation were used. A systematic random sampling technique was employed. A total of 50 sample swabs (25 swabs before citric acid spray and 25 after citric acid spray) were randomly taken from brisket, flank and rump of sheep’s carcasses. Swabs were moistened with buffered peptone water (BPW) and samples were taken by rubbing 100 cm2 (10 cm × 10 cm) area delineated by sterile aluminum template. In additio...

AB STRACT Promoting food safety is key to preventing foodborne diseases which are contracted through consumption of contaminated foods. The study was undertaken to assess the knowledge and practices of meat safety by meat sellers in the Accra metropolis. A descriptive survey design involving the use of semi-structured questionnaire was used to obtain information from 150 meat sellers on their knowledge and practice of food safety. The results revealed that all the respondents were males and majority aged between 18-50 years 149 (99.3%). Age had influence on knowing that eating/drinking increases risk of meat contamination (X=11.659, df=2, P=0.003) and contaminated meat causes illness (X=15.026, df=2, P=0.001). Age also had influence on the practice of sterilizing knives and equipment (X=50.680, df=2, P<0.001). Most of the respondents completed elementary education 85 (56.7%) and had more than 3 years' experience in selling meat 146 (97.3%). The level of education had no influence on meat seller's knowledge and practice in meat safety except the use of gloves (X=12.271, df=3, P=0.007). Work experience had influence on most of the meat safety practices examined. Majority 108 (72%) of the respondents were aware of meat safety from various stakeholders such as the Accra Metropolitan Assembly, Food and Drugs Authority and the media. The respondents 140 (93.3%) were aware eating contaminated meat can cause foodborne illness, however; there was a knowledge gap in the type of illnesses caused by contaminated meat. Majority of the meat sellers 103 (68.7%) were unaware of the importance of wearing gloves, although majority 136 (90.7%) wash their hands always before touching raw meat and cleaning equipment prior to and after work. Also, most 147 (98%) of the meat sellers do not sterilize their equipment which may harbour foodborne pathogens. Although the results obtained showed appreciable knowledge and practice of meat safety, more improvements need to be made. The meat sellers had minimal training in meat handling and its associated effects which should be a concern to stakeholders. Education of meat sellers through training programmes will help improve their knowledge, attitude and practices towards meat safety.

Handling of leftover meat is important to reduce wastage. This study investigated the handling and storage of leftover meat in the Tamale Metropolis and Bolgatanga Municipality of Ghana. A total of 160 butchers were randomly selected and interviewed using semi-structured questionnaires. All the butchers interviewed were males and majority of them were within the youthful age. Islamic (91.2%) and Christianity (47.5%) were the dominate religious affiliation among the butchers in Tamale metropolis and Bolgatanga municipality, respectively. Most butchers resort to buying live animals from the market. Leftover meat is stored mainly by freezing, followed by drying. Leftover meat is transported mainly by motor king (Tamale) and on the head in a pan (Bolgatanga). According to the butchers, their customers/consumers prefer beef most, followed by chevon and mutton. Storage has effect on meat appearance and taste and as a result, consumers prefer fresh to storage meat. Majority of the butchers indicated that, they sometimes record spoilage of meat even at storage as a result of unstable power/light offs. Hence, the need to provide solar power for commercial storage facilities. There is also the need for stakeholders to ensure that meat van is provided for transporting leftover meat under hygienic conditions.

The study was conducted at Sodo town, Southern Ethiopia with the objective to assess consumer preference of raw beef 'Kurt'. For the study, three sub-cities in Sodo town were used and further, five butcher houses from three sub-cities were selected purposively based on customer flow and 18 consumers were selected randomly from each butcher house and a total of 135 consumers were used for the study. Besides, Key informants and butchers were interviewed to dig information of beef consumption trend, pattern and frequency. According to the respondents majority 113 (91.1%) were male and remaining 8.9% (n=11) were female. Besides to this, majority of the respondents 41.9 (n=52) were in the age range of 25-40, others were in range of 34.7 (n=43), 22.6 (n=28) and 0.8% (n=1) were in the age range of 41-60, 61-75 and >75 respectively. The present finding implies that among the sample households, 80% bought beef in the previous month of the survey as 79% for Kurt/raw meat, for making wot, 4.8% for making tibs, 12.9% for 3.3 making Kikil, and others for a combination of purposes. Major intrinsic factor that affects consumer preference of raw beef are 41% (color of meat) and the rest 25.4%, 22.5% and 12.3% of respondents stated that level of fat, taste and texture respectively affects consumer preference of raw meat in the area. Color/appearance is main factor that affect sensory quality, other quality and consumer preference of raw meat in the area followed by flavor, wholesomeness and nutritive value with % proportion of 41.1, 27.4, 21 and 10.5% respectively. Raw meat 'Kurt is the most preferred animal source diet for human being in the area followed by roasted meat 'tibis' (21%). There should be awareness for farmers, butchers and consumers on raw meat production, value-chain for beef and enhancing market demand for raw meat in the area. Further study on raw meat quality interns of microbial and sensory should be conducted in the area.