Identification of bacterial hazard in beef, pork and chicken meat collected in Hoan Kiem district, Ha Noi city

Abstract

217 beef, pork and chicken meat samples were collected in the hotels, restaurants, kitchens and schools in Hoan Kiem district, Ha Noi City for identifying risk of food safety. The studied result demonstrated that the rate of the pork and chicken meat samples unsatisfying food safety in terms of S. aureus contamination was 58.33% and 45.61% respectively, the highest rate was observed in beef (89.06%). The rate of the chicken meat samples unsatisfying food safety on E.coli contamination was 45.61% higher than that of the beef and pork samples (2.14% and 19.6%, respectively). The highest meat sample rate unsatisfying food safety on Salmonella contamination was observed in chicken meat (73.68%), followed by beef (43.75%) and pork (41.67%). In this study, two strains of E. coli O157: H7 in beef were also identified. These studied results might be a base for intervention in improving the food hygiene and safety conditionsand warning consumers in use of fresh meat products.