Isolation and Identification of Major Bacterial Contaminants in Beef and Abattoir Environment at Nekemte Municipal Abattoir, Western Ethiopia

Background foodborne disease caused by bacterial contamination of meat represent a major global public health challenge, particularly in developing countries where hygienic practices during meat processing are often inadequate. Objectives this study aimed to isolate and identify major bacterial contaminants from beef, abattoir equipment and workers hands at Nekemte municipal abattoir, western Ethiopia. Methods a cross sectional study was conducted from November 2024 to January 2025. A total of 92 sample were collected, including meat (n = 37), workers hand swabs (n = 30) and knife swabs (n = 25). Standard bacteriological culture techniques and biochemical tests were used for pathogen identification. Data were analyzed using SPSS version 16. Chi-square tests were performed to assess associations, with statistical significance set at p < 0.05. Result the overall prevalence of bacterial contamination was 56.52% (52/92).knife swabs showed the highest contamination rate (64.00%), followed by workers hand swabs (56.67%) and meat samples (51.35%). Salmonella spp. Were the most frequently isolated pathogens (42.31%), followed by Staphylococcus aureus (28.85%) and Escherichia coli (28.85%). No statistical significant contamination (p = 0.615). Conclusion the high prevalence of bacterial contamination indicates inadequate hygienic practices in the abattoir. Strengthening sanitation measures. Implementing structured training programs and adopting standardized food safety systems are recommended to improve meat safety.