THE HIGH nutritional value as well as traditional delicacies of beef, chevon, and mutton, are
leading to an increase in the consumer demand. Even though, sheep and goat meat can become
contaminated with harmful microorganisms as a result of unauthorized outdoor slaughtering, poor
hygiene in slaughterhouses, and improper processing in food sites. This study aimed to identify
pathogenic bacteria (including Staphylococcus aureus, Salmonella, and E. coli) in sheep and goat
meat in slaughterhouses located in Qaluibya governorate, Egypt. The microbiological quality of
samples was assessed by evaluating the total colony and coliform counts. A grand total of 100
samples were collected from the meat of sheep and goats. For instance, the average total colony count
(TCC) levels for chevon meat and mutton meat samples were 3.2x105
± 0.4x105
and 7.4x105
±
0.9x105
, respectively. The average coliform count in chevon meat samples was 4.5x102
± 0.6x102,
while in mutton meat samples it was 15x102 ± 2.0x102. Staphylococcus aureus prevalence rates were
36% and 50% while Escherichia coli prevalence's were 44% and 56% in chevon meat or mutton meat
samples, respectively. Nonetheless, Salmonella species were not found in either of both meat types. It
is recommended that in addition to strict hygienic measures, adequate and safe water are to be
supplied by authorities for use in all slaughterhouses to improve quality and reduce contamination of
slaughtered carcassess.
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