Abstract:
The current study was conducted to investigate bacteries encountered in contamination of beef meat in small butchers in Elfashir city in North Darfor State . However forty swabs samples were collected from butcher’s hands , scale , surface (tables + cutting boards ) and knives. Total viable count (TVC) of contaminating bacteria preformed beside isolation and identification of bacteria . The result revealed that There was no statistically significant difference between the points (p≤0.05) . The highest contamination level was recorded on the butchery J 7.27 Log10CFU/ cm² . The highest contamination level in knives 7.26Log10CFU/ cm² The contaminating bacteria isolated were E. coli in scale 45.5% . Microbial contamination can be carried out by bad handling and poor hygiene, but better facilities and processing units with better hygiene make beef meat have concern for suppliers , consumers and public health officials
