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Food-borne
pathogens are imperative cause of illness and deaths in rising countries which charge
billions of dollars in medical heed. Heap changes in intake behviour as well as
mass catering compound and absolute food supply measures having low quality
food with increased international movement and poor hygiene practices are major
causal factors (2,3). Foods that may be lightly cooked or undercooked
after assemble are the most  realistic
targets for contamination. There are many conventional microbiological
techniques for the detection of bacterial pathogens in different food samples,
including isolation on selective media and biochemical detection of the bacteria(3).
Contaminated raw meat is one of the most important sources of food-borne
illness. It’s the main edible part of domestic mammals. Equally, the term meat
refers to use of animal tissue used as food, mostly skeletal muscles and related
fat other than it may also suggest to organs including lungs, livers, skin,
brains and bone marrow. Current increase in the use of meat and its yields
arise due  its assets  high protein contents, vitamins, minerals,
lipids and pungent sensation (3). Typically meat samples are
contaminated by gram-ve organisms and they cause serious disease in the body. Therefore
the enumeration of gram negative bacteria 
from food sample is completed due to this point.

Contamination
can arise at various levels. For instance, fecal seepage of Salmonella can be a font of
contamination mutually at farm and at abattoir levels. Contaminated hides and entrails
can be sources of contamination at abattoirs. Abattoir employees can broaden
the contamination for the duration of evisceration and conducting meat lacking suitable
hand disinfection. A quantity of studies conceded out on meat samples, minced
meat, meat swab, and humans in Ethiopia showed that Salmonella is quite prevalent in various food animals (e.g.,
bovines, ovines, poultry, and pigs), animal products (e.g., beef, poultry, and
milk), and creature beings (2,3). Animals and humans get Salmonella contamination in numerous traditions.
Animals acquire tainted with Salmonella
via the fecal-oral route through expenditure of feeds, water, grass, and so onward
contaminated with feces from other infected animals, as well as through direct
contact with infected animals. Salmonella
can inhabit animals at diverse sites, such as the bowels of food animals and
the reproductive tract and egg of chicken, leading to contamination of various
animal products. Humans become infected with Salmonella after consuming raw or unacceptably cooked animal
products, such as contaminated meat, poultry, , and milk, as well as through shortest
get in touch with contaminated animals and household pets.

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