Microbial Quality of Sheep Meat and Offal: A Review

Abstract

Sheep meat including mutton and lamb and its edible offal are regarded as important sources of high quality animal protein, essential amino acids, vitamins and minerals. However, unsanitary handling of such meat sources during the slaughtering, dressing, evisceration, or further processing might contribute to contamination of meat with a vast array of microorganisms including those with public health significance such as E. coli, and Salmonella spp. In this review, we would like to highlight the role of sheep meat and offal as potential sources of the spread of E. coli, and Salmonella spp. It was clear that adoption of strict hygienic measure during the entire steps of the carcass preparation and processing as well as efficient cooking of such meat and edible offal are among the suggested strategies to prevent the possible contamination of sheep meat with foodborne pathogens.