Microbial Quality of Fresh Beef from Different Slaughter Facilities in Oyo State, Nigeria

This study was done to assess the microbial quality of fresh beef samples, water and contact surfaces from selected slaughter facilities in Oyo state, Nigeria. In a completely randomized design, total 127 samples were collected three different facilities. They analyzed for load using standard procedures. Parameters measured Total Viable Count (TVC), Coliform (TCC), Fungal (TFC), Escherichia coli (TEC), Staphylococcus (TSC) Salmonella (TSLC). The results showed no significant differences (P<0.05) between mean TVC TFC meat However, existed means TCC (log CFU/g) beef. values 2.30, 1.82 10 1.91 Akinyele central abattoir, Kara Sawmill slab Atenda respectively. TVC, TFC, recorded this below threshold levels. presence spp, spp on indicates that hygienic practices butchers general sanitary conditions house are poor, therefore stricter hygiene recommended Nigerian houses abattoirs safeguard public health.