Technical report on the effect of processing on the microbial assessment and safety of pork ‘domedo’ sold in Accra metropolis

Abstract

Like any other red meat, pork contains a large amount of protein that helps improve the body’s overall health, repairing worn out body tissues, preventing the body from infections and strengthening the immune system. It is also rich in vitamins A, B, and D and is a good source of bioactive compounds like Zinc, Iron and Selenium. In recent times, consumption of pork ‘domedo’ has become a trend with consumers even travelling a distance to purchase this delicacy. It is eaten either with fried yam chips and hot pepper or as a snack. This study therefore sought to assess the effect of processing on the microbial quality of grilled pork sampled from 8 drinking bars in the Accra Metropolis. The results indicate the presence of enteric pathogens, Bacillus cereus and Staphylococcus aureus in some samples of domedo. No Salmonella nor Listeria monocytogenes were identified in any of the samples analysed. In some samples, the levels of bacteria identified were at satisfactory levels whilst others were unacceptable. There is therefore the need to train vendors of grilled domedo to implement good hygienic practices and proper temperature and process control to ensure safe ready-to-eat domedo