Enhancing stakeholders’ capacity in improving hygiene and safety in the beef value chain in the Ashaiman municipality, Ghana

Objective: To investigate the quality and safety of beef and to assess stakeholders’ knowledge and practices to improve hygiene and safety within the beef value chain. Methodology: Eighty raw beef samples from slaughterhouses and retail shops were analysed between June 2014 and January 2015. Prevalence of specific pathogens including Salmonella species, Listeria monocytogenes, Brucella species, Cryptosporidium parvum, Toxoplasma gondii and Cyclospora cayetenensis were determined using standard methods. Data regarding knowledge and practices were collected and observed from 115 stakeholders to determine practices that impact on beef safety. Results: Salmonella typhimurium was isolated from 7.5% (6/80) of total sample. Mean level of microbial contamination of beef from slaughterhouses (5.9 Log10 CFU/g) was not significantly different (p=0.58) from levels observed at retail points (6.3 Log10 CFU/g). Mean faecal coliform counts of 4.1 Log10 CFU/g and 4.6 Log10 CFU/g recorded at slaughterhouses and retail shops, respectively exceeded the limits of 4 Log10 CFU/g required by the Ghana Standard Authority for meat safety. The percentage score on knowledge on food safety was 55.3% for butchers and 57.6 % for retailers. Conclusion: Poor hygiene practices and poor sanitary conditions at the abattoirs and retail shops observed are likely to be the main factors contributing to the microbial contamination of raw beef.