Microbial quality of beef tripe ( <i>mogodu</i> ) sampled from butcheries around Gaborone, Botswana

Beef tripe is a traditional delicacy in Botswana and many African communities. Despite its popularity and nutritional value, tripe remains highly perishable and prone to microbial contamination due to its origin in the bovine gastrointestinal system and potential exposure during processing. This study assessed the microbial quality of beef tripe samples collected from 18 butcheries in Gaborone, Botswana, including both microbial enumeration and species-level identification. The results revealed a high microbial load across all samples, with aerobic plate counts exceeding 5 log colony forming unit (CFU) per gram in some cases. Total coliforms, including Escherichia coli, were also prevalent. Molecular identification using 16S rRNA gene sequencing uncovered a diverse bacterial community dominated by Aeromonas veronii (8.25%), E. coli (13.54%), Klebsiella pneumonia (8.25%), and Kurthia gibsonii (10.31%). Phylogenetic analysis revealed significant intragenus diversity, further supported by in silico restriction fragment length polymorphism (RFLP) patterns. The presence of potential pathogens and spoilage organisms, even in refrigerated samples, underscores the need for stringent hygienic handling and public education on proper preparation. The findings provide baseline microbial profiles for tripe in Botswana and stress the importance of integrating molecular diagnostics into routine food safety monitoring.