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| dc.contributor.author | ABDILLAHI IDIRIS | |
| dc.date.accessioned | 2022-01-17T12:20:43Z | |
| dc.date.available | 2022-01-17T12:20:43Z | |
| dc.date.issued | 22-01-17 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/12938 | |
| dc.description.abstract | A wide range of pathogens play a role in foodborne disease and most of them are zoonotic and have reservoirs in healthy food animals from which they spread to variety of foods Among the pathogens, Salmonella is considered the most prevalent foodborne pathogen worldwide and has long been recognized as an important zoonotic microorganism of economic significance in animals and humans So the aim of this study was to determine the occurrence of Salmonella and risk factors in slaughtered cattle Carcass and slaughterhouse environment in Maandeeq slaughterhouse Hargeisa Somaliland. A cross-sectional study was conducted on slaughtered cattle carcass and slaughter house environment in Maandeeq slaughterhouse Hargeisa Somaliland from June 2020 to September 2021. A total of 402 samples were collected, 134 samples from slaughtered cattle carcass, 256 environmental samples (128 from eviscerating knives and 128 from eviscerating hand). And questioners check list were used to collect data on the hygienic status of the environment and cattle carcass. Standard isolation and identification procedures were performed to identify Salmonella isolates. Out of the total 402 cattle carcass and environmental samples, 25(18.6%) were positive for Salmonella. Of these, 11(8.2%) were positive for Salmonella from cattle carcass swabs, 8(6%) and 6(4.4%) evisceration hand and evisceration knife, samples were positive for Salmonella respectively. Statistically significant association was demonstrated between the carcass contaminations by Salmonella and environment swab samples Salmonella status (P= 0.022).Wearing protective closing during slaughtering, clean and sanitized floor, hand washing with water and soap before slaughtering, , washing of knife before to start slaughter with water, Put knife in a clear place after slaughtering one cattle have statistically significant association with prevalence of Salmonella in slaughtered cattle carcass, evisceration hand and eviscerating knife (P ˂ 0.05), this study found the highest contamination of Salmonella was detected in cattle carcass than the evisceration hand and eviscerating knife and the main source of contamination is slaughterhouse environment. Therefore, there is a need to maintain proper hygienic practices in Maandeeq Slaughterhouse during slaughtering. KEYWORDS. Salmonella, Carcass, Evisceration, Slaughterhouse, Maandeeq, Somaliland | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Veterinary Public Health | en_US |
| dc.title | OCCURRENCE AND ASSOCIATED RISK FACTORS OF SALMONELLA IN SLAUGHTERED CATTLE CARCASS AND SLAUGHTER HOUSE ENVIRONMENT AT MAANDEEQ SLAUGHTERHOUSE, HARGEISA, SOMALILAND. | en_US |
| dc.type | Thesis | en_US |
