Browsing by Author "Amokol, Sarah"

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    To evaluate the effect of processing techniques on microbial load and shelf life of pork products in Arapai sub county, Soroti district, Uganda.
    (Busitema University, 2026) Amokol, Sarah
    Pork is an important source of animal protein in Uganda, but its high perishability and the widespread use of traditional processing methods raise serious concerns about microbial safety and shelf life, particularly in rural areas such as Arapai Sub County, Soroti District. This study assessed the effect of different pork processing techniques on microbial contamination and shelf life of pork products in the study area. A mixed-methods approach was used, combining a field survey and laboratory-based experimental analysis. Data were collected from 86 respondents involved in the pork value chain using questionnaires and interviews. Additionally, pork samples processed through smoking, roasting, and fresh handling were collected and analyzed over a 7-day storage period. Microbial analysis included Total Viable Count (TVC), E. coli, Salmonella spp., and Staphylococcus aureus, while shelf life was assessed using sensory indicators such as color, odor, texture, and surface spoilage. Findings revealed that smoking was the most effective preservation method in reducing microbial load and extending shelf life compared with roasting and fresh pork. By Day 7, the mean TVC was 6.01 ± 0.09 log CFU/g in smoked pork, 6.50 ± 0.12 log CFU/g in roasted pork and 7.59 ± 0.14 log CFU/g in fresh pork. Smoked pork had the longest mean shelf life of 7 days, compared with 6 days for roasted pork and 4 days for fresh pork. Fresh pork consistently recorded the highest microbial contamination and the shortest shelf life, while smoked pork recorded the lowest microbial counts. Statistical analysis showed significant differences (p < 0.05) in microbial load and sensory deterioration among processing methods. The study concludes that pork processing methods significantly influence microbial safety and shelf life, with smoking offering the most effective traditional preservation technique. However, overall food safety remains a concern due to inadequate infrastructure and hygiene practices. It is recommended that pork processors adopt improved smoking practices, enhance hygiene during handling, and strengthen access to refrigeration facilities. Future research should explore combined preservation techniques and evaluate long-term microbial dynamics under rural storage conditions