Evaluating food safety knowledge, practices, and microbial profile of meat in abattoirs and butchery shops in Lahore, Pakistan

Abstract The current study envisaged to assess food safety knowledge and practices of abattoirs and butchery shops workers to handle meat and to determine bacterial load in meat available in Lahore, Pakistan. Accordingly, descriptive survey was used via questionnaire to access status of food hygiene and sanitation practices by interviewing workers. The bacterial load of meat samples was accessed by determining total plate count (TPC) and Escherichia coli , Staphylococcus aureus , and Salmonella were detected in collected meat samples. The findings indicate poor food safety practice as 94.8% of workers had no health certificate and nonavailability of sanitizers at premises. Also, 80% butchers do not use protective clothes during meat handling that can be a major source of contamination. Mean values of total plate count for beef, mutton, and chicken were 6.25 × 10, 3.87 × 10 7 and 4.27 × 10 7 cfu/g, respectively that also indicates higher values as compared to those set by the Punjab Food Authority which is regulatory body of Pakistan. Study concludes meat handlers have poor knowledge regarding food safety and practices as well as microbial load in samples was also higher compared to standards of world health organization. Therefore, it is highly recommended that regulatory authorities should pay attention to improve food safety situation for meat in Lahore city. Practical applications Foodborne diseases are rampant in developing countries mainly due to poor handling and sanitation practices that can lead to development of contaminated food products. Pakistani being meat loving peoples prefer to consume fresh meat sold in butchery shops and retail outlets. However, the fresh meat could be a source for foodborne disease due to lack of poor safety practices at the abattoirs, butchery, shops, and retail outlets. In this context, present study was conducted to assess food safety knowledge, practices of workers, and to determine microbial level of meat sold in Lahore. The findings of this study are useful for regulatory bodies to devise effective strategies to improve prevailing poor food safety knowledge and practices and to reduce bacterial load especially of pathogenic microbes to protect consumer's health.