Bacteriological screening of environmental sources of contamination was conducted in abattoirs and retail meat outlets in Rivers State. A total of 100 swab samples were collected from various contact surfaces and analyzed for total viable count (TVC) and the presence of Listeria and Salmonella spp. TVC of swabbed samples ranged from Log₁₀ cfu/cm² 3.53–6.94 in retail outlets and 3.33–7.90 in markets, with significantly higher counts observed on market surfaces (p<0.05). The percentage occurrence of isolated bacteria included Escherichia coli (27.6%), Klebsiella spp. (13.9%), Staphylococcus spp. (12.7%), Streptococcus spp. (4.3%), Bacillus spp. (14.9%), Pseudomonas spp. (21.2%), and Micrococcus spp. (5.3%). Higher counts were observed on wooden tables and cutting boards in retail outlets, whereas wash water and tables in local markets exhibited elevated bacterial loads. Listeria spp. (10%) and Salmonella spp. (40%) were detected in refrigerators of retail outlets. Additionally, cutting boards, weighing balances, knives, and butchers’ hands tested positive for Salmonella spp., while Listeria spp. was present on all surfaces except butchers’ hands. The bacterial isolates are of significant public health concern, highlighting the need for rigorous cleaning and sanitization to prevent cross-contamination of meat. The findings reflect the sanitary quality of meat processing and sales practices in Rivers State and underscore the importance of maintaining hygienic standards to protect consumers
Emeka Obinna Nwosu (Sun,) studied this question.