This study examined the microbiological quality and the hygienic status of retail poultry meat in Wasit Governorate, Iraq, including the association between hygiene-related factors and indicators of bacterial contamination. One hundred and fifty samples were taken in 50 retail outlets, and the samples were analyzed to determine the total aerobic plate count (APC), coliform, Escherichia coli, Salmonella spp., and Staphylococcus aureus. The findings showed that there was a high prevalence of pathogenic bacteria, with Salmonella and S. aureus detected in 88% and 92% of samples, respectively, with strong implications on public health. The hygienic practices differed significantly in terms of microbial loads (p < 0.05). In particular, the sterilized cutting tools minimized the number of APC, coliforms, and E. coli to 1.40, 1.10, and 1.02 log 10 CFU/g, respectively, compared to 2.45, 2.15, and 1.67 log 10 CFU/g, respectively, for non-sterilized tools. Similarly, the stainless-steel surface, correct waste disposal, and low temperatures of less than 5 degrees C were linked to a minimal level of bacterial loads in contrast to wood/plastic surfaces, waste disposition, and increased temperatures. Several regression models were found to explain the level of contamination with cutting tools (having the highest, 0.942, p-value = 0.001), surfaces, waste management, and control of temperature. Correlation analysis also proved that hygienic practices and pathogen occurrence were critically negatively related, especially between cutting tools and Salmonella (r = -0.90) and S. aureus (r = -0.88). Overall, the results indicated that poor hygiene practices in stores are one of the key factors in the microbial contamination of products, and the adoption of simple sanitary measures is significant in enhancing the safety of poultry meat and alleviating foodborne risks in local markets.

This study examined the microbiological quality and the hygienic status of retail poultry meat in Wasit Governorate, Iraq, including the association between hygiene-related factors and indicators of bacterial contamination. One hundred and fifty samples were taken in 50 retail outlets, and the samples were analyzed to determine the total aerobic plate count (APC), coliform, Escherichia coli, Salmonella spp., and Staphylococcus aureus. The findings showed that there was a high prevalence of pathogenic bacteria, with Salmonella and S. aureus detected in 88% and 92% of samples, respectively, with strong implications on public health. The hygienic practices differed significantly in terms of microbial loads (p < 0.05). In particular, the sterilized cutting tools minimized the number of APC, coliforms, and E. coli to 1.40, 1.10, and 1.02 log 10 CFU/g, respectively, compared to 2.45, 2.15, and 1.67 log 10 CFU/g, respectively, for non-sterilized tools. Similarly, the stainless-steel surface, correct waste disposal, and low temperatures of less than 5 degrees C were linked to a minimal level of bacterial loads in contrast to wood/plastic surfaces, waste disposition, and increased temperatures. Several regression models were found to explain the level of contamination with cutting tools (having the highest, 0.942, p-value = 0.001), surfaces, waste management, and control of temperature. Correlation analysis also proved that hygienic practices and pathogen occurrence were critically negatively related, especially between cutting tools and Salmonella (r = -0.90) and S. aureus (r = -0.88). Overall, the results indicated that poor hygiene practices in stores are one of the key factors in the microbial contamination of products, and the adoption of simple sanitary measures is significant in enhancing the safety of poultry meat and alleviating foodborne risks in local markets.