Hygienic condition of some butcher shops in Aydin province

Meat and meat products are a significant role in human nutrition which are microbiologically safety if they are provided from healthy animals and are processed under appropriate conditions in accordance with hygienic conditions. However unsuitable for hygienic and technological conditions in both the slaughterhouses and butchers which can cause health problems for public health. In this study, a total of 90 samples which knife, mincing machine and cutting board were collected in 30 various butchers by swab method. The samples were analyzed for enumeration of total viable count (TVC), Staphylococcus-Micrococcus, coliform bacteria and presence of Escherichia coli, Staphylococcus aureus, Salmonella spp. As a result of the analyzes, the mean numbers of TVC, Staphylococcus-Micrococcus and coliform bacteria counts were 2.94±0.80 log cfu/cm2, 2.57±0.70 log cfu/g, 1.97±0.28 log cfu/cm2 in the knife samples; 2.79±1.09 log cfu/cm2, 2.46±0.69 log cfu/cm2, 2.07±0.93 log cfu/cm2 in the mincing machine samples; 3,13±1,57 log cfu/cm2, 2,17±0,62 log cfu/cm2, 0,88±0,53 log cfu/cm2 in the cutting board samples, respectively. E. coli, S. aureus and Salmonella spp. were not detected in any of the samples. It was concluded that the hygienic condition of samples in the butchers were found to be sufficient. It found out, because of this food inspection and controls were carried out regularly and effectively by authorities and employees might have trained about hygiene.