Bacteriological quality of meat and hygiene practice among meat handlers in Kathmandu, Nepal

We investigated bacterial growth from raw meats and items used during meat handling, and hygiene practices followed by meat handlers at butcher shops in Kathmandu. A cross-sectional study was conducted; a total of 200 swab samples were collected from 121 butcher shops. A mean bacterial count was performed, and bacterial identification and antibiotic susceptibility test were performed. A face-to-face interview was conducted to evaluate the hygiene practices. Out of 200 samples, 90.5% showed bacterial growth. All Buffalo meat samples and more than 90.0% of Goat and Pork meat samples showed bacterial growth, and only 60.0% of knife swabs showed bacterial growth. Staphylococcus aureus was the predominant isolate followed by Escherichia coli, Salmonella spp., Citrobacter spp., Klebsiella spp., and Proteus spp. Mean bacterial count in Buffalo meat (6.43 log cfu/cm2 ) was the highest followed by Pork meat (5.26 log cfu/cm2 ) and Goat meat (5.04 log cfu/cm2 ). A total of 456 bacteria were isolated, of which 24.3% were multi-drug resistant. Out of 136 S. aureus isolated, 10.2% were Methicillin Resistant S. aureus. A statistically significant difference was noted in carcass handling during hand injury, before and after knives and chopping block cleaning, use of fly and rodent controllers, and clean water supply. Hygiene practices depicted a significant relation with the mean bacterial count, whilst no significant relation with hand hygiene practice after the use of restrooms and use of gloves. Bacterial growth in meat and butcher items is at an alarming rate in spite of having good hygiene practices and nearly a quarter of isolates are multi-drug resistant.