Isolation and Identification of Pathogenic Bacteria from Traditionally Slaughtered Local Chickens and Assessment of Their Prevalence in Abéché, Chad

This study aimed to isolate and identify pathogenic bacteria associated with traditionally slaughtered local chickens, determine the most prevalent bacterial species, and assess the level of bacterial contamination in the meat of traditionally slaughtered local chickens. The study included 208 samples of traditionally slaughtered local chickens, which were subjected to microbiological examinations to isolate and identify the bacteria based on cultural, microscopic, and appropriate biochemical tests. The study results showed a variation in the total bacterial load levels among the four markets. The large Um Sadoriya market recorded the highest average bacterial count of 7.99 × 10⁶ CFU/g, followed by the Tartuna market with an average of 6.19 × 10⁶ CFU/g, then the Jouri market with an average of 5.66 × 10⁶ CFU/g, while the Old Cow market recorded the lowest average of 5.30 × 10⁶ CFU/g. These results indicate differences in bacterial contamination levels between the markets, with the large Um Sudriya market showing a higher bacterial load compared to the other markets, which may reflect variations in health conditions and methods of handling and preserving meat. The results showed a clear variation in the spread of bacteria among the four markets. Staphylococcus spp. recorded the highest prevalence rate was 47.6%, followed by Shigella spp. At a rate of 34.6% and Escherichia coli at a rate of 33.2%, while Salmonella typhi recorded the lowest rate at about 1%. These results generally indicate a significant level of bacterial contamination, which may be related to poor hygiene, handling, and storage, or contamination during slaughter and sample handling. These results indicate a high level and diversity of bacterial contamination in locally slaughtered traditional chicken, with a clear predominance of Staphylococcus spp., and Salmonella spp. and Klebsiella pneumoniae, in addition to the presence of important pathogenic bacteria such as E. coli O157 and Shigella spp. This may reflect the impact of slaughtering, processing, and handling practices, as well as hygiene conditions, on the microbiological safety of locally traditionally slaughtered meat. The results emphasise the importance of enhancing health control and improving slaughtering, handling, and storage practices to reduce the transmission of pathogenic bacteria and minimise health risks associated with the consumption of traditionally slaughtered chicken.