Abstract
Abstract Background: Contamination of mutton carcasses during preparation stages at traditional abattoirs varies widely depending on processing conditions, handling practices, equipment hygiene and environmental sanitation. Aim: This study evaluated the surface microbial contamination of mutton carcasses at three distinct preparation stages that include post-skinning, post-evisceration, and retail and at four anatomical sites (shoulder, thigh, outer- and inner abdomen) in two traditional abattoirs in Tripoli, Libya. Methods: Surface swabs were collected at the three preparation stages using a sterile 10 cm2 template. Samples were traced across stages using special carcass identifiers. Bacterial enumeration included aerobic plate counts (APC) at 37°C and 4°C, Enterobacteriaceae counts and Staphylococcus counts. Isolation and identification of Staphylococcus spp., fecal-type Escherichia coli, Enterobacteriaceae spp., Campylobacter jejune and Yersinia enterocolitica performed using selective media and standard biochemical confirmation protocols. Results: Surface microbial contamination was low after skinning, then slightly increased after evisceration and increased markedly at retail stage of all tested anatomical sites. The Abattoir A consistently exhibited higher APC, Enterobacteriaceae, and Staphylococci counts compared to the abattoir B. All samples were positive for S. aureus, Proteus vulgaris, Y. enterocolitica, fecal E. coli. However, Salmonella spp. and C. jejuni were not detected. Conclusion: These findings highlight critical control points during skinning and evisceration and emphasize the need for improved hygiene practices at retail outlets to reduce microbial hazards and safeguard public health.