Contamination of meats with different species of microorganisms pose significant threats not only to human health but also to animal production. This study was conducted to investigate the presence of bacterial contaminants in raw meat of livestock. A total of 75 random samples were collected (including 50 cow samples and 25 goats samples) from several butcher shops and slaughterhouse stores in Basrah governorate. The samples were subjected to biochemical tests using Enter system 18R to confirm preliminary bacterial diagnosis and subsequently cultured using a selective media (MacConkey agar). The outcomes demonstrated Escherichia. coli was the dominant bacterial isolated species in the cow and goats with the percentage estimated at (30%) and (28%), respectively. Other important isolations were also found in Enterobacter cloacae in was a rate (20%) Cow meat and Klebsiella pneumonia in goat meat with a rate estimated at (20%), while the lowest isolation rate was Salmonella spp (8%) in cow meat. Staphylococcus aureus (14%) in cow meat and (12%) in goat meat. In conclusion, meats are representative of the source of infection with foodborne pathogens carrying hazards to public health transmitted to humans due to mishandling and improper hygienic condition of meats. The results showed biofilm production was high percent for Staphylococcus aureus 5 (50%) strong biofilm producer, followed by Klebsiella pneumonia 4 (30.76%) strong biofilm. As other isolates were biofilm producer and the production of biofilm is related to the resistance.
Key words: Red meat, Biofilm , Bacterial pathogens
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