Microbial Safety of Packaged Beef Sold in Supermarkets in Benin City, Edo State

Supermarket-packaged beef is often perceived as safer than open market meat, but packaging and cold chain management practices may still result in microbiological compromise. This study evaluated the microbial safety of packaged beef products available in supermarkets in Benin City, Edo State, South South Nigeria. Fifty packaged beef samples from five supermarkets were analyzed within their labeled shelf life periods. Total viable counts, Enterobacteriaceae counts, Staphylococcus aureus enumeration, and Salmonella detection were performed using standardized protocols. Packaging integrity and cold chain temperature at point of purchase were also evaluated using a calibrated digital probe thermometer. Total viable counts exceeded acceptable limits in 30% of samples. Staphylococcus aureus was detected in 22% of samples, and Salmonella was isolated from 8% of samples. Cold storage temperatures were above the recommended maximum of 4 degrees Celsius in three of five supermarkets. Damaged or previously opened packaging was observed for 14% of sampled products. The study concludes that packaged beef in Benin City supermarkets does not consistently meet microbial safety standards, partly due to cold chain failures. Recommendations include stricter cold chain monitoring, packaging integrity checks at point of sale, staff training, and routine sampling by regulatory authorities. Keywords: packaged beef, supermarket food safety, microbiology, Benin City, cold chain