Associations Between Hygiene Practices and Carcass Contamination by Escherichia coli and Coliforms in Bovine...

Carcass contamination during slaughter poses a significant threat to meat safety and public health, particularly in low- and middle-income countries. This cross-sectional study, conducted in 25 bovine slaughter facilities in Busia County, Kenya, assessed contamination levels at four anatomical sites on cattle carcasses: rump, flank, brisket, and neck. The study also examined the association between slaughterhouse hygiene practices and microbial contamination by Escherichia coli and coliforms. A total of 193 carcasses were sampled after carcass dressing before sectioning, and E. coli and coliform loads were quantified using MC-Media Pad®. Statistical analyses revealed that contamination levels varied significantly across carcass sampling sites for both coliforms (p = 0.008) and E. coli (p = 0.026), with the brisket showing markedly higher contamination than the rump for coliforms (median 2.15 vs 1.61 log₁₀ CFU/cm², p = 0.004) and E. coli (median 1.04 vs 0 log₁₀ CFU/cm², p = 0.020). Key risk factors for increased contamination included carcass contact with the floor, splashing water from wet floors, and visible fecal matter on animal hides. These findings highlight the need for targeted hygiene interventions during slaughter, improved infrastructure, and stronger enforcement of meat safety regulations to reduce contamination and ensure safer meat products for consumers.