Bacteriological contamination of environmental surfaces in abattoirs and retail meat outlets poses significant public health risks. This study assessed microbial contamination in River State markets and retail outlets by analyzing 100 swab samples from contact surfaces. Samples were evaluated for total viable counts (TVC) and the presence of Listeria and Salmonella spp. TVC ranged from Log₁₀ 3.53–6.94 cfu/cm² in retail outlets and 3.33–7.90 cfu/cm² in markets, with significantly higher counts in market surfaces (p < 0.05). Bacteria isolated included Escherichia coli (27.6%), Klebsiella spp. (13.9%), Staphylococcus spp. (12.7%), Streptococcus spp. (4.3%), Bacillus spp. (14.9%), Pseudomonas spp. (21.2%), and Micrococcus spp. (5.3%). Salmonella spp. and Listeria spp. were detected in refrigerators and on equipment such as cutting boards, weighing balances, knives, and butchers’ hands. Wooden tables and cutting boards harbored higher counts in retail outlets, while wash water and tables showed higher contamination in local markets. The findings highlight critical points for cross-contamination and underscore the need for rigorous cleaning and sanitization procedures to ensure the sanitary quality of meat and promote hygienic practices among workers.
Nwankwo et al. (Tue,) studied this question.