Hanan L. Eshamah(1), Hesham T. Naas(1), Aboubaker M. Garbaj(1), Salah M. Azwai(2), Fatim T. Gammoudi(2), Ilaria Barbieri(3) and Ibrahim M. Eldaghayes(2*)
1- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, University of Tripoli, Libya
2- Department of Microbiology and Parasitology, Faculty of Veterinary Medicine, University of Tripoli, Libya
3- Department of Genetics, The Lombardy and Emilia Romagna Experimental Zootechnic Institute, Via Bianchi 9, Brescia 25124, Italy
Background: Whole muscle meat, meat products, and seafood contain different nutrients in adequate quantity providing a better environment for presence and replication of different microorganisms. There are underreporting and inaccurate estimation of foodborne diseases due to the lack of effective surveillance systems in Libya.
Aim: To determine the extent of microbiological contamination of whole muscle meat, meat products and seafood.
Methods: A total number of 731 samples of retail meat were collected from different stores in four cities in Libya. Samples were analyzed for aerobic plate count (APC), and subjected to microbiological enumeration and isolation techniques, followed by molecular identification by PCR and partially sequencing of 16S rDNA.
Results: The results showed contamination of samples with enteric and spoilage bacteria. Fifteen genera of spoilage bacteria yielded 149 isolates were detected and identified by PCR and partially sequencing of 16S rDNA as: Proteus spp., Provedencia spp., Raouttella ornithinolytical, Citrobacter spp., Enterobacter spp., Morganella morgi, Shewanella algea, Rhodobacter capsulatus, Listonella pelagia, Kluyvera spp., Pectobacterium spp., Brenneria spp., Klebsiella spp., Acintobacter radioresistens, and Pantoea spp. While for pathogenic bacteria, 143 isolates distributed among nine genera were identified by PCR and partially sequencing of 16S rDNA as: Bacillus spp., Escherichia spp., Shigella spp., Enterococci spp., Cronobacter spp., Staphylococci spp., Salmonella spp., Aeromonas spp., and Vibrio spp.. Many isolated bacteria are zoonotic bacteria with high importance for public health.
Conclusion: Excessive handling and processing of meat and meat products seems to be one of the poorest microbiological quality. These findings ought to be helpful in risk assessments and quality assurance of meat in order to improve food safety.
Keywords: Libya, Meat products, Pathogenic bacteria, Spoilage bacteria, Whole Muscle meat.
Cite this paper:
Eshamah, H.L., Naas, H.T., Garbaj, A.M., Azwai, S.M., Gammoudi, F.T., Barbieri, I. and Eldaghayes, I.M. 2020. Extent of pathogenic and spoilage
microorganisms in whole muscle meat, meat products and seafood sold in Libyan
market. Open Vet. J. 10(3), 276-288.