What question did this study set out to answer?

This study aims to identify contamination levels and risk factors in the pork value chain from slaughter to retail in Uganda.

May 22, 2026Open Access

Microbial Contamination and Associated Risk Factors from Slaughter to Retail: Forward-tracing of meat in the Pork Value Chain in Uganda

Key Points

This study aims to identify contamination levels and risk factors in the pork value chain from slaughter to retail in Uganda.
Conducted a repeat cross-sectional survey from December 2021 to December 2022.
Collected 1,535 samples and hygiene observations across two distinct pork value chains.
Evaluated contamination of non-typhoidal Salmonella and total bacterial counts at various points.
NTS prevalence was 30.5% on carcasses and 33.1% in raw pork across the study.
Mean TBC was higher in the multiple slaughter unit value chain, reaching 6.00 Log CFU/g in raw pork.
Contamination from handlers, water, and surfaces significantly contributed to overall microbial contamination.

Abstract

• Forward-tracing mapped contamination from slaughter to pork retail. • Key factors influencing NTS and TBC contamination were identified. • Raw pork TBC exceeded the international limit of 5.6 log CFU/g. • TBC levels were higher in multiple than single slaughter chain ( p 0.05). Contaminated meat handlers’ hands, rinsing water, floors, and chopping surfaces were identified as key contributors to microbial contamination. These findings highlight substantial contamination along the pork value chain and the need to strengthen hygiene prerequisites and critical control points to improve pork safety.

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