.

The microbial status of meat contact surfaces used in sales of meat in an abattoir in Akure town was evaluated based on
three cleaning techniques: ordinary water, ordinary water and detergent and hot water and detergent. Four meat tables
were randomly selected and 1cm2 swab was taken from the four edges before sales (B), during sales (D) and after sales (A)
of meat using a sterile swab stick. Twenty-four swab samples was collected and evaluated using conventional methods for
isolation, identification and antibiotic susceptibility of microorganisms. The results showed that the mean microbial loads
from the different cleaning techniques are significantly different from one another with the bacterial load ranging from
149.25±14.26 to 0.94±0.05 x104 CFU/cm2. Nine organisms were identified, of which Pseudomonas aureginosa, Serratia
marcesces, Samonella spp were 90%, 80% and 70% resistant to different antibiotics tested for respectively. In conclusion,
hot water with detergent was the most effective of the three cleaning techniques employed. Hence, a high level of hygiene
should be given to meat contact surfaces and the sales of meat be carried out in a screened environment to avoid recontamination
of meat contact surfaces and meat via persistent and resistant microorganisms in the environment