In an attempt to monitor the levels of bacterial contamination during different stages of beef carcass
preparation at Beni-Suef abattoir, Egypt, 20 beef carcasses were examined. Each carcass was
represented by swabs from the abdomen, neck, shoulder, thigh and thorax, collected after dehiding, after
evisceration and after complete preparation. Each swab was examined for the total mesophilic,
psychrophilic and staphylococcal counts, MPN of coliforms, fecal coliforms and E. coli. The mesophilic
counts in the examined swabs of abdomen, neck, shoulder, thigh and thorax after dehiding were 3×10⁶,
3×10⁶, 5×10⁶, 7×10⁵, 3×10⁶, while after evisceration, they changed to 2×10⁷, 5×10⁶, 4×10⁶, 5×10⁵, 2×10⁶
CFU/cm², respectively. Moreover, they accounted for 5×10⁵, 5×10⁶, 7×10⁶, 2×10⁵, 5×10⁶ CFU/cm² after
preparation, respectively. The staphylococcal counts in the examined swabs were 7×10², 7×10², 8×10²,
7×10², 8×10² after dehiding, 6×10², 9×10², 6×10², 6×10², 4×10² CFU/cm² after evisceration,
respectively. While, they were 4×10², 9×10², 10×10², 6×10², 3×10² CFU/cm² after preparation,
respectively. As regard to coliforms (MPN) in the examined swabs after dehiding, they were 2×10,
4×10², 2×10², 4×10², 2×10², while 9, 3×10², 1×10², 3×10², 1×10² after evisceration, and <3, 3×10²,
8×10, 2×10, 3×10 m.os./cm² after preparation, respectively. The sources of contamination with the
determined bacteria were discussed throughout the study