Abstract
A cross-sectional study involving microbiological analysis was conducted from March 2021 to August 2021 on 384 healthy slaughtered camels and bovines at the municipal abattoir of Jigjiga. Since there is no report on the status of Salmonella and E. coli, the study was conducted with the objectives, of isolating and identifying Salmonella and E. coli from raw meats of camels and bovines slaughtered at Jigjiga municipal abattoir and assessing possible related risk factors towards the pathogens. A total of 384 carcass meat and swab samples were collected, isolated, and examined for the presence of Salmonella and E. coli. From the total samples examined, 64 were found E. coli positive (16.7%) and 44 were found Salmonella positive with an overall prevalence of 11.5%. Out of the total 185 meat samples of camels, 31 were found positive for Salmonella and 32 were found positive for E. coli. From the total 199 meat samples of bovines, 13 were found positive for Salmonella and 32 were found positive for E. coli. In the univariable logistic regression analysis result, Salmonella revealed a statistically significant difference among different ages (OR (CI) = 2.36 (1.195–4.679); p-value = 0.013). The multivariable regression analysis showed there was no statistically significance difference between the two sex groups (OR (CI) = 2.01 (0.892–4.544); p = 0.092). In an univariable logistic regression analysis result, the odds of meat contamination in young aged animals, with E. coli were three times higher than in adult animals, showing a statistically significant difference (OR = 2.83 (1.567–5.095; p = 0.001). The prevalence of E. coli was higher in animals with poor body condition (31.9%), followed by medium (15.5%) and good body conditioned animals (1.8%). In the multivariable logistic regression analysis, the odds of contamination of samples with E. coli from poor body condition animals showed 22 times higher than samples taken from good condition (OR (CI) = 21.8 (5.022–95.059); p = 0.000). The present study showed the presence of a considerable proportion of Salmonella and E. coli in camel and bovine meat samples. Thus, intervention programs such as awareness creation are essential to minimize the risk associated with the consumption of camel and bovine raw meat with the possibility of contamination with Salmonella and E. coli. Furthermore, we recommended the use of standardized procedures in slaughtering and handling camel and bovine meat, the provision of training on best practices of handling meat for handlers and raising the level of awareness of people.