Hygienic Practices and Bacterial Contamination Risks in Meat from Abattoirs in Owerri North, Imo State, Nigeria

This study was done to evaluate the level of compliance with good hygiene practices in slaughterhouses, to assess the microbiological quality and investigate the risk factors in some selected abattoirs in Owerri North L.G.A., Imo State. 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, Egbu and Naze. A total of 204 samples (104 contact surfaces and 100 abattoir section) were collected from the abattoirs. Egbu abattoir revealed bacterial load before and after sanitation and 2.6×105, 3.6×105, 2.4×105,1.8×105, 2.9×105, 2.1×105,2.4×105,3.4×105and 1.7×105and 8.9×105,3.5×105,5.6×105,9.5×105, 6.3×105, 9.4×105, 8.9×105, 6.1×105and 8.7×105(cfu/cm2) respectively. While in Naze abattoir recorded 1.3×105, 3.5×105, 3.3×105, 1.2×105, 2.5×105, 1.7×105, 1.3×105, 2.4×105and 1.2×105and 4.6×105, 6.9×105, 9.8×105, 9.7×105, 5.9×105, 9.7×105, 8.0×105, 4.6×105and 8.6×105(cfu/cm2) for bacterial load before and after sanitation respectively. The average values were 20.65×105cfu/cm2and 67.4×105cfu/cm2respectively. The bacteria identified were Escherichia coli, Salmonella enteritidis, Staphylococcus aureus, Shigella dysenteriae and Klebsiella pneumoniae on 55, 45, 50, 40 and 14 surfaces respectively. Poor hygiene, inadequate sanitation, and cross-contamination led to widespread bacterial presence on surfaces, tools, and workers’ hands. Post-sanitation bacterial loads were alarmingly higher than pre-sanitation levels, exceeding WHO standards. This was linked to unwashed hands, lack of protective gear, contaminated equipment, and non-potable water. Pathogens like E. coli, Salmonella, S. aureus, Shigella, and K. pneumoniae were identified, posing serious health risks. The findings highlighted the urgent need for strict hygiene enforcement and training of meat handlers.