Microbial Load in Meat and Meat Products in Retail Markets of Jimma Town, Ethiopia: Implications for Food Safety and Public Health

Food safety remains a crucial issue worldwide, affecting both affluent and developing nations, especially concerning products derived from animals. This research aimed to investigate the microbial quality and safety of meat and meat products sold in retail markets in Jimma Town, Southwestern Ethiopia, with a particular focus on Listeria species. A total of 175 samples were gathered, including raw minced meat, mildly fried minced meat, chicken, dulet (a traditional Ethiopian dish), refrigerated fish, mildly fried fish, and burger products. These samples underwent thorough microbiological evaluations, examining total aerobic mesophilic counts (TAMC), total anaerobic mesophilic bacteria, spore formers, and various bacterial groups like Staphylococcus, Enterobacteriaceae, coliforms, yeasts, and molds. The analysis revealed that dulet had the highest TAMC at 1.36 x 10^10 CFU/g, followed closely by raw minced meat at 7.61 x 10^9 CFU/g. This suggests significant microbial contamination, likely due to inadequate hygiene during processing and storage. A total of 1,750 bacterial isolates were identified, with 75.43% being gram-positive, primarily Staphylococcus (33.71%), Bacillus spp. (27.9%), and Micrococcus spp. (11.37%). Among the gram-negative bacteria, Enterobacteriaceae accounted for 10.97%, and Pseudomonas made up 8.57%. Listeria species were found in 52 samples (29.7%), with Listeria innocua being the most common. These findings highlight the urgent need for enhanced food safety practices and public health measures in the region to safeguard consumer health.