Publication Title

Adulteration Of Beef Sausages With Pork Sold In Supermarkets In Kampala - Uganda
Joseph Wadege, George W. Nasinyama. , Erastus K. Kang’ethe.William Olaho-Mukani
Year of Publication: 

Publication Abstract

ABSTRACT: The detection of adulteration in meat products is important for protection of consumers and food regulation pertaining to labeling. In this study, one hundred randomly selected marketed beef sausages sold in local supermarkets in Kampala district were tested for adulteration with pork using an indirect sandwich ELISA. The sausages were produced by two major local manufactures designated as (A) and (B) for the purpose of this study. Manufacturer A processed both beef and pork sausages while manufacturer B processed only beef sausages.Fifty beef sausages were sampled from each manufacturer. Forty-four samples tested positive (had pork tainted beef) giving beef adulteration detection rate of 44%. All beef sausages that tested positive were from one manufacturer (A). This is evidence of adulteration of products sold as beef sausages in Kampala (Uganda). Surveillance systems on adulteration of animal products should be instituted so as to protect the public that do not consume certain products due to cultural, medical, religious values and beliefs. As the world becomes modern and intricate, forensic science must develop accordingly in order to meet the challenges of the time. This, therefore, calls for a national control program to protect both the consumers and the meat industry, and also to prevent unfair competition in the meat business.