An Assessment of meat processing facility for bacteria contamination

Author

Muzambe, Tatenda L.

Title

An Assessment of meat processing facility for bacteria contamination

Abstract

This study investigates microbial contamination levels at critical control points within a meat processing plant, referred to as Company A to maintain confidentiality. Selected for its significant role in the local economy and ongoing bacterial contamination issues, the facility processes various meat products for a diverse consumer base. The research examines the relationship between bacterial contamination and food safety practices using a mixed-methods approach. This methodology integrates quantitative data on contamination levels with qualitative insights from facility staff and health officials, allowing for a comprehensive assessment of health risks associated with bacterial contamination. The results reveal significant contamination levels, particularly on equipment surfaces, with an average of 60,000 CFU/mL. These findings underscore the urgent need for stringent sanitation practices at critical control points to enhance food safety.

Date

June 2025

Publisher

BUSE

Keywords

Meat processing

Bacteria contamination

Supervisor

Dr Mabhugu