Microbial load and incidence of Salmonella spp. in ‘kitfo’, a traditional Ethiopian spiced, minced meat dish

Abstract

Abstract: Raw and medium-cooked 'kitfo' samples were collected from ten food establishments in Addis Ababa and analyzed for their microbial load and incidence of Salmonella spp. in 1996 and 1997. All raw 'kitfo' samples from all food establishments had high aerobic mesophilic counts ranging from 2x107 to 2x108 cfu/g. Coliforms, staphylococci, lactic acid bacteria, yeasts and molds and aerobic spores had counts of >104, 106, 10 5, 10 4 and 10 3 cfu/g, respectively. Variations in aerobic mesophilic counts in the various food establishments were not significant (C.V.<10%). The microbial load of medium-cooked (‘leb-leb’) ‘kitfo’ was also high (>106cfu/g). Well-cooked ‘kitfo’ yielded no vegetative microorganisms. Salmonellae were isolated from 21 of 50 raw ‘kitfo’ samples. All medium-cooked or well-cooked samples were free from salmonellae. Salmonella test strains used in this study grew to the level of 107 cfu/g within 12 h. This study indicated the need to train food handlers in basic principles of hygiene. Keeping minced meat for several hours at ambient temperatures must also be avoided. The best alternative to avoid infection by Salmonella from 'kitfo' is to consume well-cooked ‘kitfo’. [Ethiop. J. Health Dev. 1998;12(2):135-140]