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September 10, 2025

Investigation and characterization of bacterial contamination on meat-handling surfaces in the selected abattoirs in Owerri North L.G.A., Imo State

Key Points

Higher bacterial contamination levels were detected on knife surfaces, reaching 15.74% at Naze abattoir.
The presence of pathogens like Escherichia coli and Staphylococcus aureus points to inadequate hygiene practices.
Standard microbiological techniques were utilized to analyze 204 samples gathered from diverse meat-handling surfaces.
Improved sanitation and regulatory enforcement could enhance meat quality and safety in the abattoirs of Owerri North.

Abstract

Meat contamination is inevitable due to microbial activity, which leads to deterioration and a reduction in its nutritional value. This occurs because microorganisms consume and grow on the nutrients present in meat. This study aimed at the investigation and characterization of bacterial contamination on meat-handling surfaces in the selected abattoirs in Owerri North L.G.A., Imo State which was carried out for two weeks. Standard microbiological techniques were adopted and surface swab samples were collected from hands, butcher’s tables, knives, transport media, water samples, slaughterhouse floor, lairage, cold room, tripe room and the processing section in the two abattoirs, Naze and Egbu. A total of 204 samples (104 contact surfaces and 100 abattoir section) were collected from the abattoirs. Naze abattoir revealed percentages of bacterial as 13.19%, 12.34%, 15.74%, 5.53%, 11.49%, 5.53%, 8.94%, 12.37%, 10.64%, and 4.68% respectively. While, in Egbu abattoir, the percentages were 12.16%, 10.59%, 7.45%, 13.33%, 10.19%, 5.88%, 11.37%, 7.45%, 11.37%, and 10.19% respectively. Higher percentage of occurrence of bacteria were found in the knife (15.74%) from Naze abattoir than other meat contact surfaces. The isolated bacterial constituents were Escherichia coli, Staphylococcus aureus, Salmonella sp., Shigella sp., and Klebsiella sp.; indicating poor hygiene practices in the abattoirs. To minimize risks, proper hygiene, refrigeration, and high-temperature cooking are essential. Butchers must maintain sanitation, while governments should equip abattoirs, enforce ante-mortem inspections, and implement hygiene regulations. Reducing pre-slaughter stress also helps preserve meat quality and safe meat products in OwerriNorth.

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