Evaluation of bacterial contamination and heavy metals in cow and camel meat

This study examined 75 samples of raw meat from cows and camels sold in local marketplaces in the governorate of Najaf/ Iraq, for bacterial load and heavy metal contamination. The culture results were classified into 10 types involving E. coli (36–90%) (31–88.5%), Enterobacter spp. (7–17.5%) (3–8.5%), Pseudomonas spp. (10–25%) (8–22.8%), Klebsiella spp. (3–7.5%) (4–11.4%), Staphylococcus aureus (4–10%) (5–14.2%), Staphylococcus epidermidis (5–12.5%) (5–14.2%), Proteus spp. (5–12.5%) (6–17.1%), E. coli O157 (6–15%) (2–5.7%), Yersinia enterocolitica (3–7.5%) (4–11.2%), and Salmonella spp. (3–7.5%) (4–11.2%), from cows and camels respectively. The averages of heavy metals concentrations in cow meat samples were 0.54±0.25, 0.50±0.18, 0.33±0.22, 0.22±2.5, 1.0±0.25 mg/kg; however, in camel meat samples were 0.27±0.20, 0.31±0.12, 0.26±0.11, 0.17±1.5 and 0.5±0.15 mg/kg for Lead (Pb), Cadmium (Cd), Copper (Cu), Nickel (Ni) and Zinc (Zn) respectively. The presence of significant levels of pathogenic microorganisms and metals in the meat samples indicates poor sanitation and hygiene practices during dealing with meat through steps of production, packaging, transportation, and storage, and the high amounts of heavy metal contamination in the environment, which will have an impact on the meat and milk animal products.