Bacteriological Quality of Raw Beef Products and Contact Surfaces in the Meat Value Chain, Eastern Ethiopia

Beef is considered favorable environments for the growth of bacteria. This study aimed to assess the bacteriological quality of beef and contact surfaces, and to estimate the prevalence of Salmonella in abattoirs and butcher shops in eastern Ethiopia. A cross-sectional study was conducted between June 2024 and January 2025 on 128 beef and 196 contact surface samples. Raw beef (250 g) was purchased from each abattoir and butchery. Beef contact swab samples (100 cm²/contact surfaces) were collected via swab collection kits. Aerobic bacterial, Enterobacteriaceae, and coliform counts as well as Salmonella detection, were analyzed according to ISO standard techniques. In Haramaya town abattoir, the total mean aerobic bacterial count in the meat samples was 7.84 ± 0.60 log CFU/g. A significant proportion of the beef samples examined in Jigjiga, were classified as unacceptable. In Harar abattoir, the mean coliform load of knife swab samples classified as unacceptable (6.10 ± 0.38 log CFU/cm²) was significantly greater than that of surface swab samples. In Dire Dawa city, the mean aerobic bacterial load on cutting board swab samples from butcher shops (9.39 ± 0.91 log CFU/cm²) was significantly higher than that on hand swab samples Among the 324 beef and contact surface samples, 57 were Salmonella positive, with an overall prevalence of 17.6%. Salmonella prevalence was significantly higher (P = .034) in abattoir samples (22.7%) than in butcher samples (13.7%), suggesting that the contamination may mainly originate from the meat source or during flaying, evisceration, and cutting. In conclusion, significant bacterial loads, on beef and contact surface samples, along with the significant prevalence of Salmonella, pose a substantial risk of spoilage and foodborne illness to consumers. We recommend practical interventions such as hygiene regulations and training on sanitation practices to reduce the bacterial load on beef and contact surfaces and safeguard public health along with future detailed research focus on characterizing Salmonella.