Factors Influencing Salmonella Contamination and Microbial Load of Beef Carcass at the Yaoundé Slaughterhouse, Cameroon

Delivering safe beef carcass at the Yaoundé abattoir is challenged by improper Good Manufacturing Practices (GMP) and poor hygiene practices leading to microbial contamination during slaughtering and dressing processes. This study was to estimate the safety and quality of carcasses via detection of Salmonella and evaluation of aerobic colony count (ACC), Enterobacteriaceae count (EC). Swabs of carcass from 145 cattle were collected at three different sites. Hides & anus from live cattle, butchers’ hands, and processing environment were also swabbed. Detection of Salmonella was carried out following ISO 6579. ACC and EC were evaluated using ISO 4833 and ISO 21528-2. Beef carcass registered higher Salmonella prevalence (4.37%). Generally, microbial load of carcass was beyond FAO microbiological criteria. The post-evisceration carcasses had the highest isolation rate of Salmonella (52.63%). Both sampling site and seasonal variations had statistically significant impact (p < 0.05) on microbial load. Our results reflected poor conditions of slaughtering and inadequate hygienic practices. There is an urgent need for training the abattoir personnel on the GMP and need for the implementation of Hazard Analysis and Critical Control Point (HACCP) principles throughout the slaughtering process at the Yaoundé slaughterhouse.