Bacterial Contamination and Hygienic Practices of Red Meat in Retail Shops in Shendi City, Sudan

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O Sanosi, Alhaj. S. M Ali, A Sabah, M Ragda This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7542113/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Background: This study investigates bacterial contamination in red meat retail stores in Shendi City. Red meat is a primary source of animal protein; however, it can pose significant health risks if contaminated by harmful bacteria. This contamination is often due to improper hygiene practices by workers or unsuitable environmental conditions within the stores. The study investigates risk factors for bacterial contamination; specifically Salmonella , E. coli , and Listeria and evaluates hygiene practices in meat retail stores to reduce foodborne disease risks. Materials and Methods: A total of 60 samples were randomly collected from 20 red meat shops in Shendi City, including meat, surfaces, and workers’ hands. Samples were collected aseptically and analyzed to determine bacterial contamination and evaluate hygiene practices. Results: The results showed high bacterial contamination in meat samples, with counts ranging from 4×10 3 to 25×10 4 CFU/ml. and three samples recorded as TNTC. Poor hygiene practices and low compliance (16%) among workers were key contributors, despite good overall health status (97%). Hygiene-related practices were moderately followed (60%). Conclusion: The study concludes that improving hygiene practices in meat retail stores is essential to reduce bacterial contamination. It recommends preventive measures such as enhancing ventilation, regular sanitation of tools, and training workers in proper hygiene. These steps are vital for minimizing foodborne disease risks and raising health awareness in Shendi City. Bacterial contamination E. coli Hygiene practices Listeria Salmonella Figures Figure 1 Introduction Red meat is a major component of human nutrition and an important source of high-quality protein, iron, zinc, and B vitamins [1]. In many developing countries, including Sudan, it remains a central element of daily diets and a key contributor to food security. However, due to its biological composition high in moisture and nutrients it serves as an excellent medium for microbial growth [2]. Contamination of meat by pathogenic bacteria can occur at various stages, including slaughtering, handling, transportation, and storage. This raises serious public health concerns, particularly in low-resource settings where food safety practices are not always rigorously enforced [3]. Among the most common and dangerous bacterial contaminants of red meat are Escherichia coli O157:H7, Salmonella spp, and Listeria monocytogenes. These pathogens have been linked to outbreaks of foodborne diseases globally [4]. E. coli O157:H7 can cause bloody diarrhea, hemolytic uremic syndrome, and kidney failure, especially in children and the elderly [5]. Salmonella spp. is a leading cause of foodborne illness, transmitted through consumption of contaminated meat and improper handling practices [6]. Listeria monocytogenes is notable for its ability to grow even at refrigeration temperatures, posing a serious threat to pregnant women, newborns, and immunocompromised individuals [7]. The hygiene practices followed in meat retail environments significantly affect the microbiological quality of meat. Cross-contamination from equipment, workers' hands, or surfaces is a common route of bacterial transmission [8]. Lack of proper handwashing, irregular sanitation, and poor temperature control exacerbate contamination risks [9]. Several studies highlight the effectiveness of applying Hazard Analysis and Critical Control Point (HACCP) systems in meat production facilities, as they help reduce contamination through systematic monitoring and control [10]. Shendi City, located in River Nile State, Sudan, has witnessed rapid urban growth and increased demand for red meat in recent years. However, local meat retail stores often operate under suboptimal conditions, with limited infrastructure, inadequate refrigeration, and insufficient regulatory oversight [11]. These deficiencies create a favorable environment for bacterial proliferation and cross-contamination during meat processing and handling [12]. Studies from other regions in Sudan and neighboring countries have reported significant microbial contamination of red meat, particularly due to poor hygiene practices, lack of worker training, and exposure to dust, insects, and animals [13 ], [14]. The absence of regular inspections and enforcement of food safety protocols further contributes to the persistence of unsafe practices [15], [ 16]. Given these concerns, it is imperative to conduct localized investigations to assess the hygienic status of meat retail stores in Shendi City and quantify the microbial risks associated with meat consumption. Foodborne illnesses remain a major public health challenge, particularly in developing countries where monitoring and enforcement of food safety regulations are limited [17]. By understanding the patterns of contamination and the hygiene behavior of meat handlers in Shendi City, this study contributes to a broader effort to safeguard public health and food quality. The findings will inform local authorities, public health officials, and policymakers about necessary interventions, including training, infrastructure improvements, and regular microbiological surveillance. Moreover, studies indicate that adherence to proper hygiene practices among meat handlers remains a challenge in many low-resource settings, where gaps in health awareness, limited training, and weak enforcement of sanitary regulations prevail [18] [19]. These factors collectively contribute to a higher risk of microbial contamination in meat. Given the scarcity of data from small urban centers in Sudan, this study provides valuable insight into the microbial safety of red meat in Shendi City. Its findings contribute to the broader understanding of food safety risks in similar settings and support the development of targeted public health interventions. Materials and Methods Study Area and Duration This cross-sectional study was conducted over a three-month period, from August to October 2024, in Shendi City, Sudan. A total of 60 samples were randomly collected from 20 red meat shops. From each shop, three types of samples were obtained: one meat sample, one hand swab from a worker, and one swab from tools or surfaces. This resulted in 20 meat samples, 20 hand swabs, and 20 environmental (surface/tool) swabs. Laboratory Analysis All experimental procedures were performed in the Microbiology laboratory of the Faculty of Medical Laboratory Sciences, University of Shendi, according to [1] and [2] as follows: 1. Meat Samples: Total Bacterial Count (TBC) Ten grams (10 g) of each meat sample were aseptically homogenized in 90 mL of sterile saline solution (0.85% NaCl) to prepare a 1:10 dilution. Serial tenfold dilutions (1:10, 1:100, and 1:1000) were prepared. From the 1:1000 dilution, 1 mL was plated onto nutrient agar in sterile Petri dishes. Plates were incubated at 37°C for 24–48 hours. Colony-forming units (CFUs) were counted manually, and the total bacterial count was calculated accordingly. 2. Swab Samples: Hands and Surfaces Sterile swabs were used to collect samples from workers’ hands and from tools or surfaces in the meat shops. Each swab was placed into a sterile Falcon tube containing a diluent and vortexed to ensure proper mixing. A 0.1 mL aliquot of the suspension was plated onto tryptic soy agar (TSA). Plates were incubated at 37°C for 24 hours. CFUs were manually counted to assess bacterial contamination levels. Hygiene Assessment A structured observational checklist, based on code of hygienic practice for meat (3) was used to evaluate hygiene practices in the sampled meat shops. The checklist included 50 items categorized into six domains covering hygienic conditions and food safety practices. Data Analysis All data were analyzed manually. Results were summarized using frequency tables to illustrate the levels of microbiological contamination and the hygiene status of the surveyed red meat shops. Ethical Considerations Ethical approval for the study was obtained from the Research Committee of the Faculty of Public Health, University of Shendi. Additional permission was granted by the local health authorities in Shendi. Verbal informed consent was obtained from all participating shop owners prior to data collection. Results A total of 20 red meat shops were visited in Shendi City as part of this cross-sectional field investigation. During these visits, comprehensive observational assessments were conducted to evaluate the structural conditions, hygiene practices, waste management, storage and display methods, as well as workers' personal hygiene and behavior.on the other hand, a total of 60 microbiological samples were collected, including: 20 swab samples from meat contact surfaces, 20 hand swabs from meat handlers, and 20 raw red meat samples directly from display areas. the findings presented below provide a detailed overview of compliance rates with standard hygiene and safety measures. The results highlight critical gaps in infrastructure, hygiene practices, and microbial control, while also identifying areas where shops showed positive adherence to health standards. O bservational assessments of meat shops Table 1 presents the structural and environmental characteristics of the red meat shops surveyed. Table (1): Structural and Environmental Characteristics of Red Meat Shops in Shendi (n=20) Parameter Yes (n) Yes (%) Shop located away from environmentally polluted or industrial areas 15 75% Shop located away from solid or liquid waste accumulation sites 5 25% Constructed using permanent materials (brick, cement, or stone) 4 20% Floor is tiled and easy to clean 16 80% Walls are smooth and cleanable 4 20% Ceiling is smooth and easy to clean 5 25% Shop front constructed with mesh or glass 2 10% Doors and windows equipped with netting; cleanable and sanitizable 2 10% Work surfaces are in good condition: durable, smooth, and non-absorbent 2 10% Adequate ventilation 20 100% Adequate lighting 20 100% It highlights major deficiencies in construction quality and sanitation-related infrastructure, with Only 46.5% of structural criteria were met across shops, the most compliant criteria were proper ventilation and lighting (100%), while features like washable walls (20%) and cleanable ceilings (25%) had very low compliance. The general cleanliness conditions observed in the 20 red meat shops (see table 2). While basic cleaning practices were noted in some shops, overall compliance with hygiene standards was low, particularly in waste management and drainage systems. Table (2): General Cleanliness of Red Meat Shops in Shendi (n=20) Parameter Yes (n) Yes (%) Shop generally clean 13 65% Surfaces and floors cleaned regularly 12 60% Accumulation of waste/organic matter absent 13 65% Covered container for waste present 5 25% Waste containers emptied/cleaned regularly 4 20% Wastewater disposal system available 2 10% Drainage systems properly covered 3 15% It noted 32.9% compliance with hygiene standards, waste management and proper drainage were severely lacking, with only 20% of shops having functional waste disposal or drainage systems. Table 3 outlines the meat storage and display practices across the surveyed shops, revealing notable variations in adherence to safe handling standards. Table (3): Storage and Display Practices in Red Meat Shops in Shendi (n=20) Parameter Yes (n) Yes (%) Meat stamped and unauthorized meat confiscated 20 100% Minced meat prepared only in front of buyer 12 60% Tables repainted/covered 19 95% Cutting blocks provided 18 90% Use of cutting towels 7 35% No outdoor display of meat 15 75% Refrigerators maintain 0–4°C 20 100% Separation of meat from offal 20 100% Hooks used are clean and sterilized 15 75% Meat covered during display 1 5% Clean/sanitized preparation surfaces used 15 75% Clean/sanitized tools (knives, boards, grinders) 5 25% Tools changed between different meat types 17 85% Meat transported in insulated vehicle with ice 7 35% The overall compliance rate was 68.2%, positive practices included universal (100%) cold storage and separation of offals from carcasses, however, only 5% of shops covered meat during display, and just 25% used clean utensils and 85% did not change tools when handling different meat types. Observations related to workers’ personal hygiene are summarized in Table 4, highlighting low levels of compliance with fundamental hygiene requirements. Table (4): Workers' Personal Hygiene in Red Meat Shops in Shendi (n=20) Parameter Yes (n) Yes (%) Workers wear uniform 0 0% Clean clothing worn by workers 6 30% Hair cover worn 1 5% Gloves worn 0 0% Hands washed regularly 9 45% Personal hygiene compliance was low (16%), with no workers wearing uniforms or gloves.30% wore clean clothing , 5% used head covers and 45% reported regular handwashing. Details concerning the health status of workers are provided in Table 5, indicating high compliance with medical requirements despite poor personal hygiene practices. Table (5): Workers' Health Status in Red Meat Shops in Shendi (n=20) Parameter Yes (n) Yes (%) No open wounds/sores 20 100% Wounds (if any) properly covered 20 100% Valid health cards held 19 95% Periodic medical checks done as required 18 90% Workers appear to be in good health 20 100% Personal cleanliness compliance was very low at 16%. However, health status compliance was excellent (97%) — nearly all had valid medical cards and no visible infections. Information on workers’ behaviors and handling practices is summarized in Table 6, revealing mixed adherence to safe food handling protocols. Table (6): Workers' Practices and Behaviors in Red Meat Shops in Shendi (n = 20) Parameter Yes (n) Yes (%) No sneezing/coughing near meat 17 85% Use of tissue during sneezing/coughing 4 20% Same person handles money and meat 17 85% No touching of nose/hair/face during meat handling 10 50% Overall good practice compliance was 60% . 85% avoided coughing/sneezing near food, but 85% of those handling meat also handled money and only 20% used tissues while sneezing or coughing. The overall observational assessment results are illustrated in Figure 1, providing a visual summary of compliance across evaluated domains. 4.2 Microbiological Analysis Teble 7 displays the average bacterial counts obtained from surfaces, workers’ hands, and meat samples, highlighting potential contamination levels. Table 7: The average bacterial count (CFU/ml) of the red meat, surface, hand and swab samples The Sample Type Average CFU/ml Codex Standard Compliance Status Red Meat Samples 111,294 CFU/ml ≤ 10⁵ CFU/g (100,000/ml) Slightly Exceeds Surface Swabs 57.778 CFU/ml ≤ 100 CFU/ml Acceptable Hand Swabs 19.950 CFU/ml ≤ 100 CFU/ml Acceptable · Hand and Surface Swabs: The bacterial counts fall within Codex acceptable limits (below 100 CFU/ml), suggesting that personal and environmental hygiene are reasonably maintained in these areas. · Red meat samples: The average count (111,294 CFU/ml ≈ 5.05 log CFU/ml) is slightly higher than Codex's recommended upper limit (10⁵ CFU/ml). This indicates a possible hygiene breach during slaughter, handling, or storage. Table (8): Total Bacterial Count (CFU/ml) of Surface Swab Samples Collected from Meat Shops in Shendi (n = 20) Sample No. Bacterial Count (CFU/ml) log₁₀ CFU/cm² Bacterial Types (Number) Colony Count 1 5×10⁴ 4.70 2 50 2 13×10³ 4.11 3 13 3 15×10⁴ 5.18 2 150 4 4×10⁴ 4.60 3 40 5 9×10³ 3.95 2 9 6 1×10⁴ 4.00 3 10 7 12×10⁴ 5.08 4 120 8 13×10⁴ 5.11 2 13 9 25×10³ 4.40 2 25 10 1×10⁵ 5.00 3 100 11 1×10⁴ 4.00 2 10 12 9×10³ 3.95 2 9 13 2×10⁵ 5.30 3 200 14 3×10⁴ 4.48 2 30 15 0 ND 0 0 16 5×10³ 3.70 1 5 17 1×10⁴ 4.00 2 10 18 61×10³ 4.79 3 61 19 18×10³ 4.26 2 18 20 0 ND 0 0 Bacterial counts ranged from 0 to 2 × 10⁵ CFU/ml. About 25% of samples exceeded acceptable limits (generally <10⁴ CFU/ml for contact surfaces). below 5.0 log CFU/cm² Table 9 shows bacterial counts from hand swab samples, reflecting hygiene shortcomings among meat handlers. Table (9): Total Bacterial Count (CFU/ml) of Hand Swab Samples Collected from Meat Shops in Shendi (n = 20) Sample No. Bacterial Count (CFU/ml) Log CFU/cm² Bacterial Types Colony Count 1 6×10³ 3.78 - 6 2 4×10³ 3.60 - 4 3 1×10³ 3.00 - 1 4 2×10⁴ 4.30 - 20 5 35×10³ 4.54 - 35 6 1×10³ 3.00 - 1 7 1×10³ 3.00 - 1 8 3×10³ 3.48 - 3 9 5×10³ 3.70 - 5 10 45×10³ 4.65 - 45 11 2×10³ 3.30 - 2 12 5×10³ 3.70 - 5 13 3×10³ 3.48 - 3 14 1×10⁴ 4.00 - 10 15 3×10³ 3.48 3 3 16 2×10⁴ 4.30 - 20 17 9×10⁴ 4.95 - 9 18 5×10³ 3.70 - 5 19 2×10⁴ 4.30 - 200 20 4×10⁴ 4.60 3 40 CFU levels ranged from 1 × 10³ to 9 × 10⁴. Higher contamination correlated with lack of glove use and poor handwashing behavior. Bacterial loads in meat samples, including presence of Staphylococcus spp ., are presented in Table 10, with multiple samples showing significant contamination. Table (10): Total Bacterial Count (CFU/ml) of Red Meat Samples Collected from Meat Shops in Shendi (n = 20) Sample No. Dilution Level Colony Count Total Bacterial Count (CFU/ml) Log CFU/ml Presence of Staphylococcus (Based on Colony Morphology) 1 10⁻³ 40 4×10⁴ 4.60 S 2 10⁻³ 250 25×10⁴ 5.40 S 3 10⁻³ 150 15×10⁴ 5.18 S 4 10⁻³ 50 5×10⁴ 4.70 – 5 10⁻³ 150 15×10⁴ 5.18 – 6 10⁻³ 150 15×10⁴ 5.18 S 7 10⁻³ 247 247×10³ 5.39 – 8 10⁻³ 38 38×10³ 4.58 S 9 10⁻³ TNTC TNTC – S 10 10⁻³ TNTC TNTC – – 11 10⁻³ 200 2×10⁴ 4.30 S 12 10⁻³ 39 39×10³ 4.59 – 13 10⁻³ 100 1×10⁴ 4.00 – 14 10⁻³ 4 4×10³ 3.60 S 15 10⁻³ TNTC TNTC – – 16 10⁻³ 121 121×10³ 5.08 – 17 10⁻³ 210 21×10⁴ 5.32 S 18 10⁻³ 140 14×10⁴ 5.15 – 19 10⁻³ 222 222×10³ 5.35 – 20 10⁻³ 51 51×10³ 4.71 S High bacterial loads in several samples: some exceeded 2.5 × 10⁵ CFU/ml, with Staphylococcus spp. observed in over half. 3 samples were labeled TNTC (Too Numerous To Count), indicating significant microbial hazards. Discussion The current study findings underscore key public health concerns arising from poor compliance with hygiene and safety standards in red meat shops. By examining various operational domains including infrastructure, cleanliness, meat handling, personal hygiene, and microbial quality; this section discusses the major gaps and strengths observed, supported by global standards and relevant literature. Each of the following sub-sections provides an in-depth analysis of these critical aspects. Infrastructure and Hygiene Deficiencies The infrastructure of red meat shops in Shendi City was markedly deficient, with only 46.5 % compliance with critical structural standards such as washable walls, cleanable ceilings, and non-absorbent work surfaces. These shortcomings significantly elevate the risk of food contamination. According to the Codex General Principles of Food Hygiene , food premises must be constructed with impervious , smooth , and washable materials walls, floors, ceilings, and doors should facilitate thorough cleaning and prevent dirt accumulation or microbial growth [20]. Moreover, ceilings should resist condensation and particle shedding, and work surfaces must be non-absorbent and easy to disinfect [21]. FAO/WHO guidance similarly emphasizes that such conditions are essential to mitigate cross-contamination and ensure suitability for food handling [22] Failure to adhere to these principles not only violates international standards but also compromises food safety. Research shows that substandard facility design such as porous surfaces and inaccessible crevices directly correlates with higher microbial contamination in retail meat environments [24]. In the case of Shendi shops, the lack of adequate infrastructure likely contributes to elevated microbial loads, which compounds the risk posed by other hygiene deficiencies identified in this study. Addressing these infrastructural gaps such as installing washable surfaces and ensuring easy-to-clean shop layouts should be a priority in any intervention aimed at improving food safety at the retail level in Shendi. Waste Management and Cleanliness Practices The overall compliance with general cleanliness in Shendi’s red meat shops was only 32.9% , with particularly low scores in waste management and drainage systems. This reflects a critical public health concern, as inadequate waste disposal and poor drainage are known to foster microbial contamination and facilitate cross-contamination pathways. Similar hygiene gaps have been documented in retail meat environments across several developing countries in Africa and Asia . A study conducted by Bersisa A et al. (2019) in in Ethiopia - Bishoftu revealed that many retail meat shops lacked proper waste disposal mechanisms and drainage infrastructure. Organic waste was often found exposed, and floors lacked slope for adequate water drainage. These conditions contributed significantly to elevated bacterial loads on meat contact surfaces and equipment [25]). In Nigeria , a hygiene assessment of meat handling facilities in Kaduna reported that 70% of shops did not have covered or regularly emptied waste bins, and over half lacked functioning drainage. These lapses were directly linked to higher risks of Salmonella spp . and Staphylococcus aureus contamination, [26]. According to Codex Alimentarius and FAO/WHO guidelines, food handling premises must be equipped with properly covered waste disposal units , functional drainage systems , and cleanable surfaces , to minimize microbial hazards. Failure to comply with these basic hygiene principles increases the likelihood of foodborne illnesses [27]. The findings from Shendi align with broader regional patterns in which weak infrastructure and poor sanitation in meat retail environments create serious public health vulnerabilities. Urgent interventions focusing on waste management and hygiene training are recommended to mitigate these risks and align practices with international food safety standards. Meat Handling Best Practices Red meat shops in Shendi City demonstrated exemplary storage practices , with 100% refrigeration and effective separation of meat from offal directly aligning with the WHO's principle aimed at controlling bacterial growth. However, only 5% of meat was covered during display, and a mere 25% of tools were clean, revealing substantial gaps in prevention and separation practices. This pattern mirrors findings from Bishoftu, Ethiopia , where Gutema FD et al. (2021) reported consistent refrigeration (92%) and equipment cleaning (81%), yet many retail shops still used informal wraps like plastic bags or newspapers, and displayed meat adjacent to offal in 39% of cases. Equipment and utensils were often poorly sanitized, indicating lapses in tool hygiene despite better storage infrastructure, [28]. In Hawassa , a 2024 study noted that 83% of meat was left exposed to flies and 64% of handling tools went undisinfected conditions directly comparable to the Shendi findings of exposed meat and unclean tools, [30]. Importantly, research has demonstrated that targeted hygiene training significantly improves safe handling. In the Bishoftu study, meat handlers with formal hygiene training had markedly better handling practices across the supply chain [28]. Similarly, studies from the Gedeo zone in southern Ethiopia found that education level, supportive supervision, and hands‑on training were strong predictors of better hygienic practices, [31].‏The data reveal a familiar dichotomy, while refrigeration and separation are prioritized, failsafe hygiene barriers covering meat and maintaining clean utensils are neglected. Mandatory display covers to prevent airborne and surface contamination, Routine cleaning protocols for tools and work surfaces, ideally with disinfectants or hot water, as practiced effectively in Bishoftu. Regular, practical hygiene training for staff, paired with ongoing supervision and audits methods shown to significantly improve handling standards [28]. Personal Hygiene and Behavioral Shortcomings The study identified critical personal hygiene issues among Shendi’s meat handlers: only 16 % adhered to basic hygiene protocols, none wore gloves or uniforms, and merely 45 % practiced regular handwashing. WHO and Codex Guidelines emphasize that food handlers must wear clean, non-absorbent protective clothing, wash hands before handling food and after contamination, and avoid behaviors like sneezing or eating at the worksite to prevent foodborne hazards. The complete absence of gloves and uniforms, alongside poor hand hygiene, indicates a major violation of these standards. Gambela, Ethiopia : Gil et al. (2024) reported only 1.8 % glove use and 71 % apron use among meat handlers. However, 86.4 % regularly washed hands before touching meat. The contrast with Shendi highlights the potential for improvement, though uniform adherence remains problematic. Gedeo Zone, Ethiopia : Nearly all handlers (95.4 %) recognized the importance of handwashing, yet fewer than half (41 %) understood that glove use could reduce contamination, [32]. This demonstrates a gap between awareness and actual practice, mirroring the Shendi scenario. In Bangladesh, a cross-sectional study , 89.7 % of meat handlers knew gloves reduce contamination, but far fewer used them, signaling a disconnect between knowledge and behavior [33] These parallels confirm that low personal hygiene compliance is a widespread risk in retail meat settings, even when awareness exists. While the Shendi workers scored high on health screening with 97 % holding valid health cards this did not translate to hygienic behavior. This discrepancy echoes findings from Bishoftu, Ethiopia , where despite strong hygiene knowledge and health status, actual behaviors like glove use and equipment sanitation remained suboptimal, [28]. Similarly, observations in Gambela showed high rates of medical checks but low adherence to ongoing hygiene practices. In noted the Shendi’s meat retail sector exhibits alarming deficiencies in personal hygiene and behavioral compliance violating WHO and Codex standards and amplifying foodborne disease risks. The disconnect between health screening and hygiene behavior is consistent with regional studies, highlighting the need for not just initial medical checks but continuous hygiene enforcement and behavioral change strategies such as regular training, supervision, and practical interventions. Microbiological Risk Evaluation The microbiological analysis indicated alarming levels of contamination in the meat shops: Approximately 25% of surface swabs exceeded acceptable bacterial counts (generally < 10⁴ CFU/ml). Over 50% of meat samples tested positive for Staphylococcus spp. , with some samples reaching Too Numerous To Count (TNTC). These findings parallel multiple studies conducted in Africa, underscoring serious food safety concerns. In Assosa, Ethiopia , Kebede MT, Getu AA. (2023) found that 82.8% of raw meat samples from retail outlets were contaminated with Staphylococcus aureus , with mean counts ranging from 2.74 - 4.84 log10 cfu/g well above the Codex safety limit of 2 log 10 CFU/g [23]. A study in Debre Berhan, Ethiopia , revealed that 37.5% of meat contact surfaces were positive for S. aureus , and 31–37% of meat samples contained this pathogen. The study linked this contamination to poor handler hygiene and inadequate tool sanitation . A systematic review in Nigeria (2002–2022) reported S. aureus prevalence as high as 31% in meat products, with some markets showing up to 72.5% contamination rates, [29]. In Benin City , fresh markets exhibited counts between 10⁴ and 10¹¹ CFU/g for coagulase-positive S. aureus , indicating extreme levels of contamination [29]. The high prevalence of Staphylococcus spp. (>50%) in Shendi’s meat shops mirrors levels reported across Ethiopia and Nigeria, highlighting systemic contamination linked to poor sanitation. The fact that 25% of surface swabs exceeded safe limits correlates with studies revealing how unsanitary equipment and workspaces harbor pathogens on contact surfaces . The presence of Staphylococcus a skin and respiratory flora suggests cross-contamination during meat handling, especially in the absence of gloves, clean clothing, and sanitizable tools, consistent with Ethiopian findings. S. aureus produces heat-stable enterotoxins; ingestion of contaminated meat can lead to rapid-onset food poisoning. High contamination in retail outlets amplified by poor personal hygiene and unsanitary surfaces poses a clear risk for foodborne illness outbreaks. Regular decontamination of tools, surfaces, and implementation of hygiene protocols are essential to mitigate bacterial transfer from handlers to meat. Therefor we need to reccommends Strict sanitation protocols for knives, cutting boards, and work surfaces, using chemical disinfectants and high-temperature cleaning methods. Also need to m andatory personal protective equipment , including gloves and clean uniforms, to combat direct cross-contamination. Addition to Frequent microbiological monitoring with corrective actions for samples exceeding limits. May be also need to Elevation of training programs , emphasizing not only theory but practical demonstrations, as seen effective in other African retail contexts. In summary, the findings from Shendi fit within a broader pattern of microbial risk in African retail meat chains. Stronger hygiene interventions and infrastructure improvements are critical to reduce these microbiological hazards and protect public health. Given the identified risks, there is an urgent need for targeted public health interventions to improve meat safety and reduce microbial contamination. Training workers in Good Hygiene Practices (GHPs) including hand washing, tool sanitation, and the use of protective clothing has proven effective in improving compliance, as seen in Ethiopia and Portugal. Infrastructure upgrades such as washable surfaces, proper drainage, and effective waste disposal systems are critical to minimize contamination risks. Regulatory bodies must enforce routine inspections and swab testing to ensure adherence to Codex and FAO standards, with corrective actions for non-compliance. Additionally, community and consumer education on food safety is essential to drive demand for safer meat handling and storage practices. Finally, further research is needed to investigate specific pathogens like Salmonella and E. coli , seasonal trends in contamination, and consumer behaviors influencing food safety at the point of sale. Conclusion This study highlights alarming hygienic and microbiological deficiencies in Shendi's red meat retail sector. While worker medical screening is relatively strong, the fundamental gaps in hygiene practices, waste management, and microbial safety pose serious public health risks. Based on global standards and local precedents, focused interventions training, infrastructure upgrades, policy enforcement, and consumer education are urgently needed to ensure safe meat consumption. Declarations Consent for publication : Not applicable Competing interests: The authors declared no conflict of interest. Clinical trial: Not applicable Availability of data and materials: The datasets used and analyzed during this study are available from the corresponding author or reasonable request. Funding : The research did not receive any fund from any source. Authors , contributions : M. O. Sanosi, Ragda. M, Sabah. A conceptualized this study and data collection, M. O. Sanosi and Alhaj. S. M Ali analysed the data,designed the tables and wrote the original draft of the manuscript. 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International Journal of Environmental Research and Public Health, 17(1), 70.‏ Waldman, L., Hrynick, T. A., Benschop, J., Cleaveland, S., Crump, J. A., Davis, M. A., ... & Zadoks, R. N. (2020). Meat safety in northern Tanzania: inspectors' and slaughter workers' risk perceptions and management. Frontiers in veterinary science, 7, 309.‏ Kariuki, J., Yameogo, V., Daum, T., Birner, R., & Chagunda, M. (2022). Do African livestock policies address sustainability trade-offs? Evidence from Kenya, Zambia, and Burkina Faso.‏ https://www.fao.org/4/i3300e/i3300e.pdf Lelieveld, H. (2023). Site Selection, Site Layout, Building Design. In Food Safety Management (pp. 615-622). Academic Press. ‏ World Health Organization. (2021). Microbiological Risk Assessment–Guidance for food (Vol. 36). Food & Agriculture Org.. ‏ Kebede MT, Getu AA. Assessment of bacteriological quality and safety of raw meat at slaughterhouse and butchers' shop (retail outlets) in Assosa Town, Beneshangul Gumuz Regional State, Western Ethiopia. BMC Microbiol. 2023 Dec 19;23(1):403. doi: 10.1186/s12866-023-03106-2. PMID: 38114898; PMCID: PMC10731869. Stellato G, La Storia A, De Filippis F, Borriello G, Villani F, Ercolini D. Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions. Appl Environ Microbiol. 2016 Jun 13;82(13):4045-54. doi: 10.1128/AEM.00793-16. PMID: 27129965; PMCID: PMC4907188 Bersisa A, Tulu D, Negera C. Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia. Int J Microbiol. 2019 May 2;2019:6416803. doi: 10.1155/2019/6416803. PMID: 31191657; PMCID: PMC, OMANANYI, M. (2021). INVOLVEMENT OF SMALL AND MEDIUM SCALE ENTERPRISES IN CULTURE FISH VALUE CHAIN IN NIGER STATE, NIGERIA (Doctoral dissertation Djekic, I., Hambardzumyan, G., Nikolić, A., Mujčinović, A., Nakov, D., Nikolova, A. S., ... & Tomasevic, I. (2024). Confronting Views of Companies and Authorities on Food Safety Issues—A Cross-Country Survey. Foods , 13 (5), 773. ‏ Gutema FD, Agga GE, Abdi RD, et al. Assessment of Hygienic Practices in Beef Cattle Slaughterhouses and Retail Shops in Bishoftu, Ethiopia: Implications for Public Health. International Journal of Environmental Research and Public Health. 2021 Mar;18(5):2729. DOI: 10.3390/ijerph18052729. PMID: 33800319; PMCID: PMC7967449.) https://www.researchgate.net/publication/374087402_Staphylococcus_aureus_contamination_of_animal-derived_foods_in_Nigeria_a_systematic_review_2002-2022 Kenaw, Z., Ejeso, A., Deresse, D., & Olkeba, B. K. (2024). Microbial Contamination and Meat Handling Practices in Hawassa City Butcher Shops, Ethiopia. Environmental Health Insights , 18 , 11786302241293289. ‏ ]. Agaro, A., Hareru, H. E., Muche, T., Sisay W/tsadik, D., Ashuro, Z., Negassa, B., ... & Soboksa, N. E. (2022). Predictors of hand-washing practices at critical times among mothers of under-5 Years old children in rural setting of Gedeo zone, southern Ethiopia. Environmental Health Insights , 16 , 11786302221120784 shuro Z, Zeysse N, Ayalew M. Meat hygiene knowledge, handling practices and associated factors among meat handlers in Gedeo zone, Ethiopia. Sci Rep. 2023 Sep 13;13(1):15149. doi: 10.1038/s41598-023-42225-8. PMID: 37704708; PMCID: PMC10499888 shuro Z, Zeysse N, Ayalew M. Meat hygiene knowledge, handling practices and associated factors among meat handlers in Gedeo zone, Ethiopia. Sci Rep. 2023 Sep 13;13(1):15149. doi: 10.1038/s41598-023-42225-8. PMID: 37704708; PMCID: PMC10499888 Al Banna MH, Disu TR, Kundu S, Ahinkorah BO, Brazendale K, Seidu AA, Okyere J, Rahman N, Mondal S, Matubber B, Khan MSI. Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study. Environ Health Prev Med. 2021 Aug 28;26(1):84. doi: 10.1186/s12199-021-01004-5. PMID: 34454422; PMCID: PMC8403395. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7542113","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":521733317,"identity":"af4cdffa-dd4a-4d8b-8054-4b5e84dfa8ad","order_by":0,"name":"M. O Sanosi","email":"","orcid":"","institution":"Shendi University","correspondingAuthor":false,"prefix":"","firstName":"M.","middleName":"O","lastName":"Sanosi","suffix":""},{"id":521733318,"identity":"620d2349-6fae-4df3-852e-b3ec937cbefa","order_by":1,"name":"Alhaj. S. 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In many developing countries, including Sudan, it remains a central element of daily diets and a key contributor to food security. However, due to its biological composition high in moisture and nutrients it serves as an excellent medium for microbial growth [2]. Contamination of meat by pathogenic bacteria can occur at various stages, including slaughtering, handling, transportation, and storage. This raises serious public health concerns, particularly in low-resource settings where food safety practices are not always rigorously enforced [3].\u003c/p\u003e\n\u003cp\u003eAmong the most common and dangerous bacterial contaminants of red meat are \u003cem\u003eEscherichia coli O157:H7, Salmonella spp,\u003c/em\u003e and \u003cem\u003eListeria monocytogenes.\u003c/em\u003e These pathogens have been linked to outbreaks of foodborne diseases globally [4].\u003cem\u003e\u0026nbsp;E. coli O157:H7\u003c/em\u003e can cause bloody diarrhea, hemolytic uremic syndrome, and kidney failure, especially in children and the elderly [5]. \u003cem\u003eSalmonella spp.\u003c/em\u003e is a leading cause of foodborne illness, transmitted through consumption of contaminated meat and improper handling practices [6]. \u003cem\u003eListeria monocytogenes\u003c/em\u003e is notable for its ability to grow even at refrigeration temperatures, posing a serious threat to pregnant women, newborns, and immunocompromised individuals [7].\u003c/p\u003e\n\u003cp\u003eThe hygiene practices followed in meat retail environments significantly affect the microbiological quality of meat. Cross-contamination from equipment, workers' hands, or surfaces is a common route of bacterial transmission [8]. Lack of proper handwashing, irregular sanitation, and poor temperature control exacerbate contamination risks [9]. Several studies highlight the effectiveness of applying Hazard Analysis and Critical Control Point (HACCP) systems in meat production facilities, as they help reduce contamination through systematic monitoring and control [10].\u003c/p\u003e\n\u003cp\u003eShendi City, located in River Nile State, Sudan, has witnessed rapid urban growth and increased demand for red meat in recent years. However, local meat retail stores often operate under suboptimal conditions, with limited infrastructure, inadequate refrigeration, and insufficient regulatory oversight [11]. These deficiencies create a favorable environment for bacterial proliferation and cross-contamination during meat processing and handling [12]. Studies from other regions in Sudan and neighboring countries have reported significant microbial contamination of red meat, particularly due to poor hygiene practices, lack of worker training, and exposure to dust, insects, and animals [13\u0026nbsp;], [14]. The absence of regular inspections and enforcement of food safety protocols further contributes to the persistence of unsafe practices [15],\u0026nbsp;\u0026nbsp;[ 16]. Given these concerns, it is imperative to conduct localized investigations to assess the hygienic status of meat retail stores in Shendi City and quantify the microbial risks associated with meat consumption.\u003c/p\u003e\n\u003cp\u003eFoodborne illnesses remain a major public health challenge, particularly in developing countries where monitoring and enforcement of food safety regulations are limited [17]. By understanding the patterns of contamination and the hygiene behavior of meat handlers in Shendi City, this study contributes to a broader effort to safeguard public health and food quality. The findings will inform local authorities, public health officials, and policymakers about necessary interventions, including training, infrastructure improvements, and regular microbiological surveillance.\u003c/p\u003e\n\u003cp\u003eMoreover, studies indicate that adherence to proper hygiene practices among meat handlers remains a challenge in many low-resource settings, where gaps in health awareness, limited training, and weak enforcement of sanitary regulations prevail [18] [19]. These factors collectively contribute to a higher risk of microbial contamination in meat. Given the scarcity of data from small urban centers in Sudan, this study provides valuable insight into the microbial safety of red meat in Shendi City. Its findings contribute to the broader understanding of food safety risks in similar settings and support the development of targeted public health interventions.\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cp\u003e\u003cstrong\u003eStudy Area and Duration\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis cross-sectional study was conducted over a three-month period, from August to October 2024, in Shendi City, Sudan. A total of 60 samples were randomly collected from 20 red meat shops. From each shop, three types of samples were obtained: one meat sample, one hand swab from a worker, and one swab from tools or surfaces. This resulted in 20 meat samples, 20 hand swabs, and 20 environmental (surface/tool) swabs.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eLaboratory Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll experimental procedures were performed in the Microbiology laboratory of the Faculty of Medical Laboratory Sciences, University of Shendi, according to [1] and [2] as follows:\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Meat Samples: Total Bacterial Count (TBC)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTen grams (10 g) of each meat sample were aseptically homogenized in 90 mL of sterile saline solution (0.85% NaCl) to prepare a 1:10 dilution.\u003c/p\u003e\n\u003cp\u003eSerial tenfold dilutions (1:10, 1:100, and 1:1000) were prepared.\u003c/p\u003e\n\u003cp\u003eFrom the 1:1000 dilution, 1 mL was plated onto nutrient agar in sterile Petri dishes.\u003c/p\u003e\n\u003cp\u003ePlates were incubated at 37°C for 24–48 hours.\u003c/p\u003e\n\u003cp\u003eColony-forming units (CFUs) were counted manually, and the total bacterial count was calculated accordingly.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Swab Samples: Hands and Surfaces\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSterile swabs were used to collect samples from workers’ hands and from tools or surfaces in the meat shops.\u003c/p\u003e\n\u003cp\u003eEach swab was placed into a sterile Falcon tube containing a diluent and vortexed to ensure proper mixing.\u003c/p\u003e\n\u003cp\u003eA 0.1 mL aliquot of the suspension was plated onto tryptic soy agar (TSA).\u003c/p\u003e\n\u003cp\u003ePlates were incubated at 37°C for 24 hours.\u003c/p\u003e\n\u003cp\u003eCFUs were manually counted to assess bacterial contamination levels.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eHygiene Assessment\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA structured observational checklist, based on code of hygienic practice for meat \u0026nbsp; \u0026nbsp; \u0026nbsp;\u003csup\u003e(3)\u003c/sup\u003e was used to evaluate hygiene practices in the sampled meat shops. The checklist included 50 items categorized into six domains covering hygienic conditions and food safety practices.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll data were analyzed manually. Results were summarized using frequency tables to illustrate the levels of microbiological contamination and the hygiene status of the surveyed red meat shops.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthical Considerations\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEthical approval for the study was obtained from the Research Committee of the Faculty of Public Health, University of Shendi. Additional permission was granted by the local health authorities in Shendi. Verbal informed consent was obtained from all participating shop owners prior to data collection.\u003c/p\u003e"},{"header":"Results","content":"\u003cp\u003eA total of \u003cstrong\u003e20 red meat shops\u003c/strong\u003e were visited in Shendi City as part of this cross-sectional field investigation. During these visits, comprehensive \u003cstrong\u003eobservational assessments\u003c/strong\u003e were conducted to evaluate the structural conditions, hygiene practices, waste management, storage and display methods, as well as workers\u0026apos; personal hygiene and behavior.on the other hand, a total of \u003cstrong\u003e60 microbiological samples\u003c/strong\u003e were collected, including: \u003cstrong\u003e20 swab samples\u003c/strong\u003e from meat contact surfaces, \u003cstrong\u003e20 hand swabs\u003c/strong\u003e from meat handlers, and \u003cstrong\u003e20 raw red meat samples\u003c/strong\u003e directly from display areas.\u003c/p\u003e\n\u003cp\u003ethe findings presented below provide a detailed overview of compliance rates with standard hygiene and safety measures. The results highlight critical gaps in infrastructure, hygiene practices, and microbial control, while also identifying areas where shops showed positive adherence to health standards.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u0026nbsp;O\u003c/strong\u003e\u003cstrong\u003ebservational assessments of meat shops\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;Table 1 presents the structural and environmental characteristics of the red meat shops surveyed.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (1): Structural and Environmental Characteristics of Red Meat Shops in Shendi (n=20)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eParameter\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eYes (n)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eYes (%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eShop located away from environmentally polluted or industrial areas\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e75%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eShop located away from solid or liquid waste accumulation sites\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e25%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eConstructed using permanent materials (brick, cement, or stone)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e20%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eFloor is tiled and easy to clean\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e80%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eWalls are smooth and cleanable\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e20%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eCeiling is smooth and easy to clean\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e25%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eShop front constructed with mesh or glass\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e10%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eDoors and windows equipped with netting; cleanable and sanitizable\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e10%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eWork surfaces are in good condition: durable, smooth, and non-absorbent\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e10%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eAdequate ventilation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e100%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 507px;\"\u003e\n \u003cp\u003eAdequate lighting\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 67px;\"\u003e\n \u003cp\u003e100%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eIt highlights major deficiencies in construction quality and sanitation-related infrastructure, with Only 46.5% of structural criteria were met across shops, the most compliant criteria were proper ventilation and lighting (100%), while features like washable walls (20%) and cleanable ceilings (25%) had very low compliance.\u003c/p\u003e\n\u003cp\u003eThe \u0026nbsp;general cleanliness conditions observed in the 20 red meat shops (see table 2). While basic cleaning practices were noted in some shops, overall compliance with hygiene standards was low, particularly in waste management and drainage systems.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (2): General Cleanliness of Red Meat Shops in Shendi (n=20)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"554\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 467px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eParameter\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eYes (n)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eYes (%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 467px;\"\u003e\n \u003cp\u003eShop generally clean\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e65%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 467px;\"\u003e\n \u003cp\u003eSurfaces and floors cleaned regularly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e60%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 467px;\"\u003e\n \u003cp\u003eAccumulation of waste/organic matter absent\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e65%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 467px;\"\u003e\n \u003cp\u003eCovered container for waste present\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e25%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 467px;\"\u003e\n \u003cp\u003eWaste containers emptied/cleaned regularly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e20%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 467px;\"\u003e\n \u003cp\u003eWastewater disposal system available\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e10%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 467px;\"\u003e\n \u003cp\u003eDrainage systems properly covered\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e15%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eIt noted 32.9% compliance with hygiene standards, waste management and proper drainage were severely lacking, with only 20% of shops having functional waste disposal or drainage systems.\u003c/p\u003e\n\u003cp\u003eTable 3 outlines the meat storage and display practices across the surveyed shops, revealing notable variations in adherence to safe handling standards.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (3): Storage and Display Practices in Red Meat Shops in Shendi (n=20)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"554\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eParameter\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003eYes (n)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003eYes (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eMeat stamped and unauthorized meat confiscated\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e100%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eMinced meat prepared only in front of buyer\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e60%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eTables repainted/covered\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e95%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eCutting blocks provided\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e90%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eUse of cutting towels\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e35%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eNo outdoor display of meat\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e75%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eRefrigerators maintain 0\u0026ndash;4\u0026deg;C\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e100%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eSeparation of meat from offal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e100%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eHooks used are clean and sterilized\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e75%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eMeat covered during display\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e5%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eClean/sanitized preparation surfaces used\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e75%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eClean/sanitized tools (knives, boards, grinders)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e25%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eTools changed between different meat types\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e85%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 459px;\"\u003e\n \u003cp\u003eMeat transported in insulated vehicle with ice\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 86px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e35%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eThe overall compliance rate was 68.2%, positive practices included universal (100%) cold storage and separation of offals from carcasses, however, only 5% of shops covered meat during display, and just 25% used clean utensils and 85% did not change tools when handling different meat types.\u003c/p\u003e\n\u003cp\u003eObservations related to workers\u0026rsquo; personal hygiene are summarized in Table 4, highlighting low levels of compliance with fundamental hygiene requirements.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (4): Workers\u0026apos; Personal Hygiene in Red Meat Shops in Shendi (n=20)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"554\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 402px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eParameter\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 113px;\"\u003e\n \u003cp\u003eYes (n)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 123px;\"\u003e\n \u003cp\u003eYes (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 402px;\"\u003e\n \u003cp\u003eWorkers wear uniform\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 113px;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 123px;\"\u003e\n \u003cp\u003e0%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 402px;\"\u003e\n \u003cp\u003eClean clothing worn by workers\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 113px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 123px;\"\u003e\n \u003cp\u003e30%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 402px;\"\u003e\n \u003cp\u003eHair cover worn\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 113px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 123px;\"\u003e\n \u003cp\u003e5%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 402px;\"\u003e\n \u003cp\u003eGloves worn\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 113px;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 123px;\"\u003e\n \u003cp\u003e0%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 402px;\"\u003e\n \u003cp\u003eHands washed regularly\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 113px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 123px;\"\u003e\n \u003cp\u003e45%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u0026nbsp;Personal hygiene compliance was low (16%), with no workers wearing uniforms or gloves.30% wore clean clothing , 5% used head covers and 45% reported regular handwashing.\u003c/p\u003e\n\u003cp\u003eDetails concerning the health status of workers are provided in Table 5, indicating high compliance with medical requirements despite poor personal hygiene practices.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (5): Workers\u0026apos; Health Status in Red Meat Shops in Shendi (n=20)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"554\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 437px;\"\u003e\n \u003cp\u003eParameter\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 97px;\"\u003e\n \u003cp\u003eYes (n)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 105px;\"\u003e\n \u003cp\u003eYes (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 437px;\"\u003e\n \u003cp\u003eNo open wounds/sores\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 97px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 105px;\"\u003e\n \u003cp\u003e100%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 437px;\"\u003e\n \u003cp\u003eWounds (if any) properly covered\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 97px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 105px;\"\u003e\n \u003cp\u003e100%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 437px;\"\u003e\n \u003cp\u003eValid health cards held\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 97px;\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 105px;\"\u003e\n \u003cp\u003e95%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 437px;\"\u003e\n \u003cp\u003ePeriodic medical checks done as required\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 97px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 105px;\"\u003e\n \u003cp\u003e90%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 437px;\"\u003e\n \u003cp\u003eWorkers appear to be in good health\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 97px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 105px;\"\u003e\n \u003cp\u003e100%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003ePersonal cleanliness compliance was very low at 16%. However, health status compliance was excellent (97%) \u0026mdash; nearly all had valid medical cards and no visible infections.\u003cbr\u003e\u0026nbsp;Information on workers\u0026rsquo; behaviors and handling practices is summarized in Table 6, revealing mixed adherence to safe food handling protocols.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (6): Workers\u0026apos; Practices and Behaviors in Red Meat Shops in Shendi (n = 20)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"554\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 465px;\"\u003e\n \u003cp\u003eParameter\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 83px;\"\u003e\n \u003cp\u003eYes (n)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003eYes (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 465px;\"\u003e\n \u003cp\u003eNo sneezing/coughing near meat\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 83px;\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e85%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 465px;\"\u003e\n \u003cp\u003eUse of tissue during sneezing/coughing\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 83px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e20%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 465px;\"\u003e\n \u003cp\u003eSame person handles money and meat\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 83px;\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e85%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 465px;\"\u003e\n \u003cp\u003eNo touching of nose/hair/face during meat handling\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 83px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 90px;\"\u003e\n \u003cp\u003e50%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eOverall good practice compliance was \u003cstrong\u003e60%\u003c/strong\u003e. 85% avoided coughing/sneezing near food, but 85% of those handling meat also handled money and only 20% used tissues while sneezing or coughing.\u003c/p\u003e\n\u003cp\u003eThe overall observational assessment results are illustrated in Figure 1, providing a visual summary of compliance across evaluated domains.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e4.2 Microbiological Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTeble 7 displays the average bacterial counts obtained from surfaces, workers\u0026rsquo; hands, and meat samples, highlighting potential contamination levels.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 7: The average bacterial count (CFU/ml) of the\u0026nbsp;\u003c/strong\u003ered meat, \u003cstrong\u003esurface, hand and swab samples The\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 148px;\"\u003e\n \u003cp\u003eSample Type\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 131px;\"\u003e\n \u003cp\u003eAverage CFU/ml\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 196px;\"\u003e\n \u003cp\u003eCodex Standard\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 149px;\"\u003e\n \u003cp\u003eCompliance Status\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 148px;\"\u003e\n \u003cp\u003eRed Meat Samples\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 131px;\"\u003e\n \u003cp\u003e111,294 CFU/ml\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 196px;\"\u003e\n \u003cp\u003e\u0026le; 10⁵ CFU/g (100,000/ml)\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 149px;\"\u003e\n \u003cp\u003eSlightly Exceeds\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 148px;\"\u003e\n \u003cp\u003eSurface Swabs\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 131px;\"\u003e\n \u003cp\u003e57.778 CFU/ml\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 196px;\"\u003e\n \u003cp\u003e\u0026le; 100 CFU/ml\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 149px;\"\u003e\n \u003cp\u003eAcceptable\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 148px;\"\u003e\n \u003cp\u003eHand Swabs\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 131px;\"\u003e\n \u003cp\u003e19.950 CFU/ml\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 196px;\"\u003e\n \u003cp\u003e\u0026le; 100 CFU/ml\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 149px;\"\u003e\n \u003cp\u003eAcceptable\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u0026middot; \u0026nbsp;Hand and Surface Swabs: The bacterial counts fall within Codex acceptable limits (below 100 CFU/ml), suggesting that personal and environmental hygiene are reasonably maintained in these areas.\u003c/p\u003e\n\u003cp\u003e\u0026middot; \u0026nbsp;Red meat samples: The average count (111,294 CFU/ml \u0026asymp; 5.05 log CFU/ml) is slightly higher than Codex\u0026apos;s recommended upper limit (10⁵ CFU/ml). This indicates a possible hygiene breach during slaughter, handling, or storage.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (8): Total Bacterial Count (CFU/ml) of Surface Swab Samples Collected from Meat Shops in Shendi (n = 20)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eSample No.\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eBacterial Count (CFU/ml)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e\u003cstrong\u003elog₁₀ CFU/cm\u0026sup2;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eBacterial Types (Number)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eColony Count\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e5\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e50\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e13\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e15\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e5.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e150\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e4\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e40\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e9\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e3.95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e1\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e12\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e5.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e120\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e13\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e5.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e25\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e25\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e1\u0026times;10⁵\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e5.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e100\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e1\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e9\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e3.95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e2\u0026times;10⁵\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e5.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e200\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e3\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e30\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003eND\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e5\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e3.70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e1\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e61\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.79\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e61\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e18\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003e4.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 91px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 109px;\"\u003e\n \u003cp\u003eND\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 171px;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eBacterial counts ranged from 0 to 2 \u0026times; 10⁵ CFU/ml. About 25% of samples exceeded acceptable limits (generally \u0026lt;10⁴ CFU/ml for contact surfaces). \u0026nbsp;below 5.0 log CFU/cm\u0026sup2;\u003cbr\u003e\u0026nbsp;Table 9 shows bacterial counts from hand swab samples, reflecting hygiene shortcomings among meat handlers.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (9): Total Bacterial Count (CFU/ml) of Hand Swab Samples Collected from Meat Shops in Shendi (n = 20)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"554\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eSample No.\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eBacterial Count (CFU/ml)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eLog CFU/cm\u0026sup2;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eBacterial Types\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eColony Count\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e6\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.78\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e4\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e1\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e2\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e35\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.54\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e35\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e1\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e1\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e3\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e5\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e45\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.65\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e45\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e2\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e5\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e3\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e1\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e3\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e\u003cem\u003e3\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e2\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e9\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e5\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e3.70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e2\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e200\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 93px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 193px;\"\u003e\n \u003cp\u003e4\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e4.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e\u003cem\u003e3\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 110px;\"\u003e\n \u003cp\u003e40\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eCFU levels ranged from 1 \u0026times; 10\u0026sup3; to 9 \u0026times; 10⁴. Higher contamination correlated with lack of glove use and poor handwashing behavior.\u003cbr\u003eBacterial loads in meat samples, including presence of \u003cem\u003eStaphylococcus spp\u003c/em\u003e., are presented in Table 10, with multiple samples showing significant contamination.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (10): Total Bacterial Count (CFU/ml) of Red Meat Samples Collected from Meat Shops in Shendi (n = 20)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"639\" class=\"fr-table-selection-hover\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eSample No.\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eDilution Level\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eColony Count\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal Bacterial Count (CFU/ml)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eLog CFU/ml\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u003cstrong\u003ePresence of \u003cem\u003eStaphylococcus\u003c/em\u003e (Based on Colony Morphology)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e4\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e4.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e250\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e25\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e5.40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e150\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e15\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e5.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e5\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e4.70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e150\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e15\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e5.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e150\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e15\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e5.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e247\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e247\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e5.39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e38\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e4.58\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003eTNTC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003eTNTC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003eTNTC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003eTNTC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e200\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e2\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e4.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e39\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e4.59\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e100\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e1\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e4.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e4\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e3.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003eTNTC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003eTNTC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e121\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e121\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e5.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e210\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e21\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e5.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e140\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e14\u0026times;10⁴\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e5.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e222\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e222\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e5.35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003e\u0026ndash;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 73px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 82px;\"\u003e\n \u003cp\u003e10⁻\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 77px;\"\u003e\n \u003cp\u003e51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 124px;\"\u003e\n \u003cp\u003e51\u0026times;10\u0026sup3;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e4.71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 203px;\"\u003e\n \u003cp\u003eS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eHigh bacterial loads in several samples: some exceeded 2.5 \u0026times; 10⁵ CFU/ml, with \u003cem\u003eStaphylococcus\u003c/em\u003e spp. observed in over half. 3 samples were labeled TNTC (Too Numerous To Count), indicating significant microbial hazards.\u003c/p\u003e"},{"header":"Discussion ","content":"\u003cp\u003eThe current study findings underscore key public health concerns arising from poor compliance with hygiene and safety standards in red meat shops. By examining various operational domains including infrastructure, cleanliness, meat handling, personal hygiene, and microbial quality; this section discusses the major gaps and strengths observed, supported by global standards and relevant literature. Each of the following sub-sections provides an in-depth analysis of these critical aspects.\u003c/p\u003e\n\u003cp\u003eInfrastructure and Hygiene Deficiencies\u003c/p\u003e\n\u003cp\u003eThe infrastructure of red meat shops in Shendi City was markedly deficient, with only \u003cstrong\u003e46.5 %\u003c/strong\u003e compliance with critical structural standards such as washable walls, cleanable ceilings, and non-absorbent work surfaces. These shortcomings significantly elevate the risk of food contamination. According to the \u003cstrong\u003eCodex General Principles of Food Hygiene\u003c/strong\u003e, food premises must be constructed with \u003cem\u003eimpervious\u003c/em\u003e, \u003cem\u003esmooth\u003c/em\u003e, and \u003cem\u003ewashable\u003c/em\u003e materials walls, floors, ceilings, and doors should facilitate thorough cleaning and prevent dirt accumulation or microbial growth [20]. \u0026nbsp;Moreover, ceilings should resist condensation and particle shedding, and work surfaces must be non-absorbent and easy to disinfect [21]. FAO/WHO guidance similarly emphasizes that such conditions are essential to mitigate cross-contamination and ensure suitability for food handling [22]\u003c/p\u003e\n\u003cp\u003eFailure to adhere to these principles not only violates international standards but also compromises food safety. Research shows that substandard facility design such as porous surfaces and inaccessible crevices directly correlates with higher microbial contamination in retail meat environments [24]. \u0026nbsp;In the case of Shendi shops, the lack of adequate infrastructure likely contributes to elevated microbial loads, which compounds the risk posed by other hygiene deficiencies identified in this study. Addressing these infrastructural gaps such as installing washable surfaces and ensuring easy-to-clean shop layouts should be a priority in any intervention aimed at improving food safety at the retail level in Shendi.\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;Waste Management and Cleanliness Practices\u003c/p\u003e\n\u003cp\u003eThe overall compliance with general cleanliness in Shendi’s red meat shops was only \u003cstrong\u003e32.9%\u003c/strong\u003e, with particularly low scores in waste management and drainage systems. This reflects a critical public health concern, as inadequate waste disposal and poor drainage are known to foster microbial contamination and facilitate cross-contamination pathways. Similar hygiene gaps have been documented in retail meat environments across several developing countries in \u003cstrong\u003eAfrica and Asia\u003c/strong\u003e.\u003c/p\u003e\n\u003cp\u003eA study conducted by\u0026nbsp;Bersisa A\u0026nbsp;et al. (2019) in in Ethiopia \u0026nbsp;- Bishoftu revealed that many retail meat shops lacked proper waste disposal mechanisms and drainage infrastructure. Organic waste was often found exposed, and floors lacked slope for adequate water drainage. These conditions contributed significantly to elevated bacterial loads on meat contact surfaces and equipment [25]). In\u003cstrong\u003e\u0026nbsp;Nigeria\u003c/strong\u003e, a hygiene assessment of meat handling facilities in Kaduna reported that \u003cstrong\u003e70%\u003c/strong\u003e of shops did not have covered or regularly emptied waste bins, and over half lacked functioning drainage. These lapses were directly linked to higher risks of\u003cem\u003e\u0026nbsp;\u003cstrong\u003eSalmonella spp\u003c/strong\u003e\u003c/em\u003e\u003cstrong\u003e.\u003c/strong\u003e and \u003cstrong\u003e\u003cem\u003eStaphylococcus\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;aureus\u003c/strong\u003e contamination, [26]. According to \u003cstrong\u003eCodex Alimentarius\u003c/strong\u003e and \u003cstrong\u003eFAO/WHO\u003c/strong\u003e guidelines, food handling premises must be equipped with \u003cstrong\u003eproperly covered waste disposal units\u003c/strong\u003e, \u003cstrong\u003efunctional drainage systems\u003c/strong\u003e, and \u003cstrong\u003ecleanable surfaces\u003c/strong\u003e, to minimize microbial hazards. Failure to comply with these basic hygiene principles increases the likelihood of foodborne illnesses [27]. The findings from Shendi align with broader regional patterns in which weak infrastructure and poor sanitation in meat retail environments create serious public health vulnerabilities. Urgent interventions focusing on waste management and hygiene training are recommended to mitigate these risks and align practices with international food safety standards.\u003c/p\u003e\n\u003cp\u003eMeat Handling Best Practices\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;Red meat shops in Shendi City demonstrated exemplary \u003cstrong\u003estorage practices\u003c/strong\u003e, with 100% refrigeration and effective separation of meat from offal directly aligning with the WHO's \u0026nbsp;principle aimed at controlling bacterial growth. However, only \u003cstrong\u003e5%\u003c/strong\u003e of meat was covered during display, and a mere \u003cstrong\u003e25%\u003c/strong\u003e of tools were clean, revealing substantial gaps in \u003cstrong\u003eprevention\u003c/strong\u003e and \u003cstrong\u003eseparation\u003c/strong\u003e practices. This pattern mirrors findings from \u003cstrong\u003eBishoftu, Ethiopia\u003c/strong\u003e, where\u0026nbsp;Gutema FD\u0026nbsp;et al. (2021) reported consistent refrigeration (92%) and equipment cleaning (81%), yet many retail shops still used informal wraps like plastic bags or newspapers, and displayed meat adjacent to offal in 39% of cases. Equipment and utensils were often poorly sanitized, indicating lapses in tool hygiene despite better storage infrastructure, [28]. \u0026nbsp;In \u003cstrong\u003eHawassa\u003c/strong\u003e, a 2024 study noted that \u003cstrong\u003e83%\u003c/strong\u003e of meat was left exposed to flies and \u003cstrong\u003e64%\u003c/strong\u003e of handling tools went undisinfected conditions directly comparable to the Shendi findings of exposed meat and unclean tools, [30]. Importantly, research has demonstrated that \u003cstrong\u003etargeted hygiene training\u003c/strong\u003e significantly improves safe handling. In the Bishoftu study, meat handlers with formal hygiene training had markedly better handling practices across the supply chain [28].\u0026nbsp;\u0026nbsp;Similarly, studies from the Gedeo zone in southern Ethiopia found that education level, supportive supervision, and hands‑on training were strong predictors of better hygienic practices, [31].‏The data reveal a familiar dichotomy, while refrigeration and separation are prioritized, failsafe hygiene barriers covering meat and maintaining clean utensils are neglected. \u003cstrong\u003eMandatory display covers\u003c/strong\u003e to\u0026nbsp;prevent airborne and surface contamination, \u003cstrong\u003eRoutine cleaning protocols\u003c/strong\u003e for tools and work surfaces, ideally with disinfectants or hot water, as practiced effectively in Bishoftu. \u003cstrong\u003eRegular, practical hygiene training\u003c/strong\u003e for staff, paired with ongoing supervision and audits methods shown to significantly improve handling standards [28].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ePersonal Hygiene and Behavioral Shortcomings\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe study identified critical personal hygiene issues among Shendi’s meat handlers: only \u003cstrong\u003e16 %\u003c/strong\u003e adhered to basic hygiene protocols, none wore gloves or uniforms, and merely \u003cstrong\u003e45 %\u003c/strong\u003e practiced regular handwashing.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eWHO and Codex Guidelines\u003c/strong\u003e emphasize that food handlers must wear clean, non-absorbent protective clothing, wash hands before handling food and after contamination, and avoid behaviors like sneezing or eating at the worksite to prevent foodborne hazards. The complete absence of gloves and uniforms, alongside poor hand hygiene, indicates a major violation of these standards. \u003cstrong\u003eGambela, Ethiopia\u003c/strong\u003e: Gil et al. (2024) reported only \u003cstrong\u003e1.8 %\u003c/strong\u003e glove use and 71 % apron use among meat handlers. However, \u003cstrong\u003e86.4 %\u003c/strong\u003e regularly washed hands before touching meat. The contrast with Shendi highlights the potential for improvement, though uniform adherence remains problematic. \u003cstrong\u003eGedeo Zone, Ethiopia\u003c/strong\u003e: Nearly all handlers (95.4 %) recognized the importance of handwashing, yet fewer than half (41 %) understood that glove use could reduce contamination, [32]. This demonstrates a gap between awareness and actual practice, mirroring the Shendi scenario. \u0026nbsp;In Bangladesh, \u0026nbsp;a cross-sectional study , 89.7 % of meat handlers knew gloves reduce contamination, but far fewer used them, signaling a disconnect between knowledge and behavior [33] \u0026nbsp; These parallels confirm that low personal hygiene compliance is a widespread risk in retail meat settings, even when awareness exists. While the Shendi workers scored high on health screening with \u003cstrong\u003e97 %\u003c/strong\u003e holding valid health cards this did not translate to hygienic behavior. This discrepancy echoes findings from \u003cstrong\u003eBishoftu, Ethiopia\u003c/strong\u003e, where despite strong hygiene knowledge and health status, actual behaviors like glove use and equipment sanitation remained suboptimal, [28]. Similarly, observations in Gambela showed high rates of medical checks but low adherence to ongoing hygiene practices.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eIn noted the Shendi’s meat retail sector exhibits alarming deficiencies in personal hygiene and behavioral compliance violating WHO and Codex standards and amplifying foodborne disease risks. The disconnect between health screening and hygiene behavior is consistent with regional studies, highlighting the need for not just initial medical checks but continuous hygiene enforcement and behavioral change strategies such as regular training, supervision, and practical interventions.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological Risk Evaluation\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe microbiological analysis indicated alarming levels of contamination in the meat shops: Approximately \u003cstrong\u003e25%\u003c/strong\u003e of surface swabs exceeded acceptable bacterial counts (generally \u0026lt; 10⁴ CFU/ml). \u003cstrong\u003eOver 50%\u003c/strong\u003e of meat samples tested positive for \u003cstrong\u003e\u003cem\u003eStaphylococcus spp.\u003c/em\u003e\u003c/strong\u003e, with some samples reaching Too Numerous To Count (TNTC). These findings parallel multiple studies conducted in Africa, underscoring serious food safety concerns. In \u003cstrong\u003eAssosa, Ethiopia\u003c/strong\u003e,\u0026nbsp;Kebede MT, Getu AA. (2023) found that \u003cstrong\u003e82.8%\u003c/strong\u003e of raw meat samples from retail outlets were contaminated with \u003cem\u003eStaphylococcus aureus\u003c/em\u003e, with mean counts ranging from\u0026nbsp;2.74 - 4.84 log10 cfu/g\u0026nbsp;well above the Codex safety limit of 2 log\u003csup\u003e10\u0026nbsp;\u003c/sup\u003e CFU/g [23].\u003c/p\u003e\n\u003cp\u003eA study in \u003cstrong\u003eDebre Berhan, Ethiopia\u003c/strong\u003e, revealed that \u003cstrong\u003e37.5%\u003c/strong\u003e of meat contact surfaces were positive for \u003cem\u003eS. aureus\u003c/em\u003e, and 31–37% of meat samples contained this pathogen. The study linked this contamination to poor handler hygiene and inadequate tool sanitation . \u0026nbsp; A \u003cstrong\u003esystematic review in Nigeria\u003c/strong\u003e (2002–2022) reported \u003cem\u003eS. aureus\u003c/em\u003e prevalence as high as 31% in meat products, with some markets showing up to 72.5% contamination rates, [29]. \u0026nbsp;In \u003cstrong\u003eBenin City\u003c/strong\u003e, fresh markets exhibited counts between 10⁴ and 10¹¹ CFU/g for coagulase-positive \u003cem\u003eS. aureus\u003c/em\u003e, indicating extreme levels of contamination [29]. The \u003cstrong\u003ehigh prevalence of\u0026nbsp;\u003c/strong\u003e\u003cem\u003eStaphylococcus spp.\u003c/em\u003e\u003cstrong\u003e\u0026nbsp;(\u0026gt;50%)\u003c/strong\u003e in Shendi’s meat shops mirrors levels reported across Ethiopia and Nigeria, highlighting systemic contamination linked to poor sanitation. The fact that \u003cstrong\u003e25% of surface swabs exceeded safe limits\u003c/strong\u003e correlates with studies revealing how unsanitary equipment and workspaces harbor pathogens on contact surfaces . The presence of \u003cem\u003eStaphylococcus\u0026nbsp;\u003c/em\u003ea skin and respiratory flora suggests cross-contamination during meat handling, especially in the absence of gloves, clean clothing, and sanitizable tools, consistent with Ethiopian findings. \u003cem\u003eS. aureus\u003c/em\u003e produces heat-stable enterotoxins; ingestion of contaminated meat can lead to rapid-onset food poisoning. High contamination in retail outlets amplified by poor personal hygiene and unsanitary surfaces poses a clear risk for foodborne illness outbreaks. Regular decontamination of tools, surfaces, and implementation of hygiene protocols are essential to mitigate bacterial transfer from handlers to meat. Therefor we need to reccommends \u003cstrong\u003eStrict sanitation protocols\u003c/strong\u003e for knives, cutting boards, and work surfaces, using chemical disinfectants and high-temperature cleaning methods. Also need to m\u003cstrong\u003eandatory personal protective equipment\u003c/strong\u003e, including gloves and clean uniforms, to combat direct cross-contamination. Addition to \u003cstrong\u003eFrequent microbiological monitoring\u003c/strong\u003e with corrective actions for samples exceeding limits. May be also need to \u003cstrong\u003eElevation of training programs\u003c/strong\u003e, emphasizing not only theory but practical demonstrations, as seen effective in other African retail contexts.\u003c/p\u003e\n\u003cp\u003eIn summary, the findings from Shendi fit within a broader pattern of microbial risk in African retail meat chains. Stronger hygiene interventions and infrastructure improvements are critical to reduce these microbiological hazards and protect public health.\u003c/p\u003e\n\u003cp\u003eGiven the identified risks, there is an urgent need for targeted public health interventions to improve meat safety and reduce microbial contamination. Training workers in Good Hygiene Practices (GHPs) including hand washing, tool sanitation, and the use of protective clothing has proven effective in improving compliance, as seen in Ethiopia and Portugal. Infrastructure upgrades such as washable surfaces, proper drainage, and effective waste disposal systems are critical to minimize contamination risks. Regulatory bodies must enforce routine inspections and swab testing to ensure adherence to Codex and FAO standards, with corrective actions for non-compliance. Additionally, community and consumer education on food safety is essential to drive demand for safer meat handling and storage practices. Finally, further research is needed to investigate specific pathogens like \u003cem\u003eSalmonella\u003c/em\u003e and \u003cem\u003eE. coli\u003c/em\u003e, seasonal trends in contamination, and consumer behaviors influencing food safety at the point of sale.\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThis study highlights alarming hygienic and microbiological deficiencies in Shendi\u0026apos;s red meat retail sector. While worker medical screening is relatively strong, the fundamental gaps in hygiene practices, waste management, and microbial safety pose serious public health risks. Based on global standards and local precedents, focused interventions training, infrastructure upgrades, policy enforcement, and consumer education are urgently needed to ensure safe meat consumption.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eConsent for publication\u003c/strong\u003e\u003cstrong\u003e:\u0026nbsp;\u003c/strong\u003eNot applicable\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompeting interests:\u0026nbsp;\u003c/strong\u003eThe authors declared no conflict of interest.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eClinical trial:\u003c/strong\u003e Not applicable\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailability of data and materials:\u0026nbsp;\u003c/strong\u003eThe datasets used and analyzed during this study are available from the corresponding author or reasonable request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e: The research did not receive any fund from any source.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthors\u003csup\u003e,\u003c/sup\u003e contributions\u003c/strong\u003e: M. O. Sanosi, Ragda. M, Sabah. A \u0026nbsp;conceptualized this study and data collection, M. O. Sanosi and Alhaj. S. M Ali \u0026nbsp;analysed the data,designed the tables and wrote the original draft of the manuscript. All the authors reviewed, read and approved that the final version of the manuscript submitted for publication.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eSmith, N. W., Fletcher, A. J., Hill, J. P., \u0026amp; McNabb, W. C. (2022). Modeling the contribution of meat to global nutrient availability. Frontiers in Nutrition, 9, 766796.\u0026rlm;\u003c/li\u003e\n\u003cli\u003eAdeyeye, S. A. O. (2017). The role of food processing and appropriate storage technologies in ensuring food security and food availability in Africa. Nutrition \u0026amp; Food Science, 47(1), 122-139.\u0026rlm;\u003c/li\u003e\n\u003cli\u003eRaedani, T. J. (2023). 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Meat hygiene knowledge, handling practices and associated factors among meat handlers in Gedeo zone, Ethiopia. Sci Rep. 2023 Sep 13;13(1):15149. doi: 10.1038/s41598-023-42225-8. PMID: 37704708; PMCID: PMC10499888\u003c/li\u003e\n\u003cli\u003eAl Banna MH, Disu TR, Kundu S, Ahinkorah BO, Brazendale K, Seidu AA, Okyere J, Rahman N, Mondal S, Matubber B, Khan MSI. Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study. Environ Health Prev Med. 2021 Aug 28;26(1):84. doi: 10.1186/s12199-021-01004-5. PMID: 34454422; PMCID: PMC8403395.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Bacterial contamination, E. coli, Hygiene practices, Listeria, Salmonella","lastPublishedDoi":"10.21203/rs.3.rs-7542113/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7542113/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003e\u003cstrong\u003eBackground:\u003c/strong\u003e This study investigates bacterial contamination in red meat retail stores in Shendi City. Red meat is a primary source of animal protein; however, it can pose significant health risks if contaminated by harmful bacteria. This contamination is often due to improper hygiene practices by workers or unsuitable environmental conditions within the stores. The study investigates risk factors for bacterial contamination; specifically \u003cem\u003eSalmonella\u003c/em\u003e, \u003cem\u003eE. coli\u003c/em\u003e, and \u003cem\u003eListeria \u003c/em\u003eand evaluates hygiene practices in meat retail stores to reduce foodborne disease risks.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaterials and Methods: \u003c/strong\u003eA total of 60 samples were randomly collected from 20 red meat shops in Shendi City, including meat, surfaces, and workers’ hands. Samples were collected aseptically and analyzed to determine bacterial contamination and evaluate hygiene practices.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eResults: \u003c/strong\u003eThe results showed high bacterial contamination in meat samples, with counts ranging from \u0026nbsp;4×10\u003csup\u003e3\u003c/sup\u003e to 25×10\u003csup\u003e4\u003c/sup\u003e CFU/ml.\u0026nbsp; and three samples recorded as TNTC. Poor hygiene practices and low compliance (16%) among workers were key contributors, despite good overall health status (97%). Hygiene-related practices were moderately followed (60%).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConclusion: \u003c/strong\u003eThe study concludes that improving hygiene practices in meat retail stores is essential to reduce bacterial contamination. It recommends preventive measures such as enhancing ventilation, regular sanitation of tools, and training workers in proper hygiene. These steps are vital for minimizing foodborne disease risks and raising health awareness in Shendi City.\u003c/p\u003e","manuscriptTitle":"Bacterial Contamination and Hygienic Practices of Red Meat in Retail Shops in Shendi City, Sudan","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-09-29 09:27:58","doi":"10.21203/rs.3.rs-7542113/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"fe7a4008-98d2-4119-97a1-157e1264a119","owner":[],"postedDate":"September 29th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-12-19T11:39:19+00:00","versionOfRecord":[],"versionCreatedAt":"2025-09-29 09:27:58","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7542113","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7542113","identity":"rs-7542113","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}