Abstract Background: This study investigates bacterial contamination in red meat retail stores in Shendi City. Red meat is a primary source of animal protein; however, it can pose significant health risks if contaminated by harmful bacteria. This contamination is often due to improper hygiene practices by workers or unsuitable environmental conditions within the stores. The study investigates risk factors for bacterial contamination; specifically Salmonella, E. coli, and Listeria and evaluates hygiene practices in meat retail stores to reduce foodborne disease risks. Materials and Methods: A total of 60 samples were randomly collected from 20 red meat shops in Shendi City, including meat, surfaces, and workers’ hands. Samples were collected aseptically and analyzed to determine bacterial contamination and evaluate hygiene practices. Results: The results showed high bacterial contamination in meat samples, with counts ranging from 4×103 to 25×104 CFU/ml. and three samples recorded as TNTC. Poor hygiene practices and low compliance (16%) among workers were key contributors, despite good overall health status (97%). Hygiene-related practices were moderately followed (60%). Conclusion: The study concludes that improving hygiene practices in meat retail stores is essential to reduce bacterial contamination. It recommends preventive measures such as enhancing ventilation, regular sanitation of tools, and training workers in proper hygiene. These steps are vital for minimizing foodborne disease risks and raising health awareness in Shendi City.
Sanosi et al. (Mon,) studied this question.