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To assess the microbiological quality of camel meat in the slaughterhouse of Ouargla District in Algeria, the bacterial surface contamination of 60 camel carcasses was investigated. Within an hour after slaughter, swabs were used to collect samples on three sites (thigh, flank and shoulder), just after skinning and before postmortem inspection. Germ rates varied depending on the carcasses and sampling sites. The predominant flora was the total aerobic mesophilic flora, whose contamination level was 2.8  log CFU/cm2 (i.e. 25% of the flora count), followed by enterobacteria with 2.4 log CFU/cm2 (21%), total coliforms with 2.2 log CFU/cm2 (20%), fecal coliforms with 2.0  log CFU/cm2 (18%), and staphylococci with 1.8 log CFU/cm2 (16%). Salmonella and Escherichia coli were detected on all the sampled sites of the carcasses. The camel meat of Ouargla slaughterhouse showed a high level of contamination by pathogenic bacteria (salmonellae and staphylococci). A high fecal contamination ( E. coli ) was also present. Good hygiene practices need to be implemented at slaughter to reduce contaminations.

Qualité de la viande de dromadaire dans les abattoirs de Ouargla en Algérie. II. Contamination bactérienne superficielle des carcasses