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Background <p>Foodborne disease caused by bacterial contamination of meat represent a major global public health challenge, particularly in developing countries where hygienic practices during meat processing are often inadequate.</p> Objectives <p>This study aimed to isolate and identify major bacterial contaminants from beef, abattoir equipment and workers hands at Nekemte municipal abattoir, western Ethiopia.</p> Methods <p>A cross sectional study was conducted from November 2024 to January 2025. A total of 92 samples were collected, including meat (<i>n</i> = 37), workers’ hand swabs (<i>n</i> = 30) and knife swabs (<i>n</i> = 25). Standard bacteriological culture techniques and biochemical tests were used for pathogen identification. Data were analyzed using SPSS version 16. Chi-square tests were performed to assess associations, with statistical significance set at <i>p</i> &lt; 0.05.</p> Results <p>The overall prevalence of bacterial contamination was 57% (52/92). Knife swabs showed the highest contamination rate (64%), followed by workers’ hand swabs (57%) and meat samples (51%). <i>Salmonella spp</i>. were the most frequently isolated pathogens (42%), followed by Presumptive <i>Staphylococcus spp.</i> (29%) and <i>Escherichia coli</i> (29%). No statistically significant difference in bacterial contamination was observed among the different sample types (<i>p</i> = 0.615).</p> Conclusion <p>The high prevalence of bacterial contamination indicates inadequate hygienic practices in the abattoir. Strengthening sanitation measures, implementing structured training programs and adopting standardized food safety systems are recommended to improve meat safety.</p>

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Isolation and identification of major bacterial contaminants in beef and abattoir environments at Nekemte municipal abattoir, western Ethiopia: a cross-sectional study, 2024-25

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  • 发表日期：

    2026年6月30日

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  • Abdi Kidane Mengesha,
  • Jobir Tesfa Adino,
  • Tariku Desta Gelgelu

摘要

Background

Foodborne disease caused by bacterial contamination of meat represent a major global public health challenge, particularly in developing countries where hygienic practices during meat processing are often inadequate.

Objectives

This study aimed to isolate and identify major bacterial contaminants from beef, abattoir equipment and workers hands at Nekemte municipal abattoir, western Ethiopia.

Methods

A cross sectional study was conducted from November 2024 to January 2025. A total of 92 samples were collected, including meat (n = 37), workers’ hand swabs (n = 30) and knife swabs (n = 25). Standard bacteriological culture techniques and biochemical tests were used for pathogen identification. Data were analyzed using SPSS version 16. Chi-square tests were performed to assess associations, with statistical significance set at p < 0.05.

Results

The overall prevalence of bacterial contamination was 57% (52/92). Knife swabs showed the highest contamination rate (64%), followed by workers’ hand swabs (57%) and meat samples (51%). Salmonella spp. were the most frequently isolated pathogens (42%), followed by Presumptive Staphylococcus spp. (29%) and Escherichia coli (29%). No statistically significant difference in bacterial contamination was observed among the different sample types (p = 0.615).

Conclusion

The high prevalence of bacterial contamination indicates inadequate hygienic practices in the abattoir. Strengthening sanitation measures, implementing structured training programs and adopting standardized food safety systems are recommended to improve meat safety.