HYGIENIC EVALUATION OF BEEF CARCASSES AND BUCHERS SHOPS IN FOUR LOCAL MARKETS IN BASRH CITY IRAQ

The microbial quality of beef carcasses, sanitary conditions in butchers’ shops and possibility of the presence of human pathogens associated with food poisoning outbreaks such as salmonella and staphylococci was investigated in 160 samples of beef carcasses, cutting blocks, knives, workers’ hands and air (32 samples for each). These samples were collected from butchers’ shops in four local markets in0 Basrah city (Al-Jumhuriya , Al- Basrah , Al-Ashar and Khamsa mile). All samples were tested for aerobic plate count, total coliform count, Staphylococcus aureus count and an attempt was made for isolating and identifying of Salmonella spp. Except samples of air were examined only for aerobic plate count. The collection of samples were done during in January and ended with June 2004. There were no significant differences in aerobic plate count, total coliform count and Staphylococcus aureus of beef carcasses among the different markets (Al-Jumhuriya, Al-Basrah, Al-Ashar and Khamsa mile), similar findings were observed in the cutting blocks and air samples, whereas significant differences were appeared in aerobic plate count and total coliform count of knives sample between Al- Basrah and Al-Ashar markets. The aerobic plate count of workers’ hands of Al-Jumhuriya and Al-Ashar markets showed significant differences, whereas total coliform count showed significant differences between Al-Jumhuriya and Khamsa mile The percentage of coagulase positive test of Staphylococcus aureus which were isolated from the beef carcasses, cutting blocks, knives and workers’ hands samples was 100%. The beef carcasses, cutting blocks knives and workers’ hands samples showed negative results in salmonella identification testes.