Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria
Determining the microbial quality and safety of meat is crucial because of its high potential to harbor pathogens. To address the critical knowledge gap and shed light on potential contamination risk in the meat supply chain, this study aimed to assess the underexplored microbial quality and safety...
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MDPI AG
2024-12-01
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| author | Musallam A. Al-Mazrouei Zahra S. Al-Kharousi Jamila M. Al-Kharousi Hajer M. Al-Barashdi |
| author_facet | Musallam A. Al-Mazrouei Zahra S. Al-Kharousi Jamila M. Al-Kharousi Hajer M. Al-Barashdi |
| author_sort | Musallam A. Al-Mazrouei |
| collection | DOAJ |
| description | Determining the microbial quality and safety of meat is crucial because of its high potential to harbor pathogens. To address the critical knowledge gap and shed light on potential contamination risk in the meat supply chain, this study aimed to assess the underexplored microbial quality and safety of marketed beef meat in Oman. Thirty-three beef meat samples from six hypermarkets were analyzed for Aerobic Plate Count (APC), Psychrotrophic Bacteria Count (PBC), and coliform and <i>Escherichia coli</i> counts. Prevalences were 93% and 94% (means: 2.8 ± 1.1 and 2.6 ± 0.8 log CFU/g, respectively) for coliform, and 80% and 83% (means: 1.8 ± 1.4 and 1.7 ± 0.9 log CFU/g, respectively) for <i>E. coli</i> in imported and local samples, respectively. The mean counts of APC (6.3 ± 0.1 log CFU/g) and PBC (6.2 ± 0.2 log CFU/g) were statistically similar but different from those of coliform and <i>E. coli</i>. Bacterial identification using VITEK 2 compact revealed spoilage bacteria (<i>Pseudomonas luteola</i>, <i>Pseudomonas fluorescens</i>, and <i>Shewanella putrefaciens</i>) and pathogenic bacteria (<i>Acinetobacter bumannii</i> complex, <i>Aerococcus viridans</i>, <i>Enterococcus faecalis</i>, and <i>Oligella ureolytica</i>), which demonstrates a potential for both spoilage and pathogen-related risks. It is concluded that the APC counts of all samples exceeded acceptable standards set by the G.C.C. Standardization Organization (GSO), which was established to protect food safety and public health in Oman and other Gulf countries. This suggests an increased risk of spoilage and pathogen contamination. This study provides one of the earliest reports of microbial contamination levels in meat, serving as an eye-opener for policymakers and stakeholders. It highlights a need for stricter hygiene protocols and improved meat handling and processing practices to enhance meat safety and protect public health in Oman and the Gulf region. |
| format | Article |
| id | doaj-art-ad5d1e0b47ff4d78a5ad1528d6d6915c |
| institution | Kabale University |
| issn | 2076-2607 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Microorganisms |
| spelling | doaj-art-ad5d1e0b47ff4d78a5ad1528d6d6915c2024-12-27T14:41:30ZengMDPI AGMicroorganisms2076-26072024-12-011212254510.3390/microorganisms12122545Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic BacteriaMusallam A. Al-Mazrouei0Zahra S. Al-Kharousi1Jamila M. Al-Kharousi2Hajer M. Al-Barashdi3Department of Food Science & Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod, Muscat 123, OmanDepartment of Food Science & Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod, Muscat 123, OmanApplied Biotechnology Department, University of Technology and Applied Sciences, P.O. Box 411, Sur 411, OmanApplied Biotechnology Department, University of Technology and Applied Sciences, P.O. Box 411, Sur 411, OmanDetermining the microbial quality and safety of meat is crucial because of its high potential to harbor pathogens. To address the critical knowledge gap and shed light on potential contamination risk in the meat supply chain, this study aimed to assess the underexplored microbial quality and safety of marketed beef meat in Oman. Thirty-three beef meat samples from six hypermarkets were analyzed for Aerobic Plate Count (APC), Psychrotrophic Bacteria Count (PBC), and coliform and <i>Escherichia coli</i> counts. Prevalences were 93% and 94% (means: 2.8 ± 1.1 and 2.6 ± 0.8 log CFU/g, respectively) for coliform, and 80% and 83% (means: 1.8 ± 1.4 and 1.7 ± 0.9 log CFU/g, respectively) for <i>E. coli</i> in imported and local samples, respectively. The mean counts of APC (6.3 ± 0.1 log CFU/g) and PBC (6.2 ± 0.2 log CFU/g) were statistically similar but different from those of coliform and <i>E. coli</i>. Bacterial identification using VITEK 2 compact revealed spoilage bacteria (<i>Pseudomonas luteola</i>, <i>Pseudomonas fluorescens</i>, and <i>Shewanella putrefaciens</i>) and pathogenic bacteria (<i>Acinetobacter bumannii</i> complex, <i>Aerococcus viridans</i>, <i>Enterococcus faecalis</i>, and <i>Oligella ureolytica</i>), which demonstrates a potential for both spoilage and pathogen-related risks. It is concluded that the APC counts of all samples exceeded acceptable standards set by the G.C.C. Standardization Organization (GSO), which was established to protect food safety and public health in Oman and other Gulf countries. This suggests an increased risk of spoilage and pathogen contamination. This study provides one of the earliest reports of microbial contamination levels in meat, serving as an eye-opener for policymakers and stakeholders. It highlights a need for stricter hygiene protocols and improved meat handling and processing practices to enhance meat safety and protect public health in Oman and the Gulf region.https://www.mdpi.com/2076-2607/12/12/2545aerobic plate countcluster analysis<i>E. coli</i>coliformhygienemeat |
| spellingShingle | Musallam A. Al-Mazrouei Zahra S. Al-Kharousi Jamila M. Al-Kharousi Hajer M. Al-Barashdi Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria Microorganisms aerobic plate count cluster analysis <i>E. coli</i> coliform hygiene meat |
| title | Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria |
| title_full | Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria |
| title_fullStr | Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria |
| title_full_unstemmed | Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria |
| title_short | Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria |
| title_sort | microbiological evaluation of local and imported raw beef meat at retail sites in oman with emphasis on spoilage and pathogenic psychrotrophic bacteria |
| topic | aerobic plate count cluster analysis <i>E. coli</i> coliform hygiene meat |
| url | https://www.mdpi.com/2076-2607/12/12/2545 |
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