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ABSTRACT
A slaughterhouse, an integral component of the intricate global food supply chain, serves as a central hub where animals are processed to ultimately provide consumers with nutritious food. Escherichia coli (E. coli), a Gram-negative bacterium, is ubiquitous in various environments, including the human and animal gastrointestinal tracts, as well as external environments like soil and water. Structurally, its rod-like shape and a distinctive double-membrane structure characterize E. coli with an outer layer containing lipopolysaccharides. In terms of its genetic code, E. coli holds significant importance in public health due to its capacity to cause infections and outbreaks. The gastrointestinal tract is the primary site where pathogenic E. coli strains manifest their impact, leading to a range of symptoms from mild discomfort to severe cases of bloody diarrhea. Slaughterhouses, also known as abattoirs or meat processing facilities, play a pivotal role in the food supply chain by converting live animals into consumable meat products. The presence of E. coli contamination in slaughterhouses presents substantial risks to food safety, public health, and the overall meat production process. E. coli contamination in slaughterhouse settings can originate from various sources, including animal waste, contaminated water, equipment, and human interactions. The transmission of Escherichia coli can occur through multiple pathways, posing significant public health risks. Understanding these transmission routes is crucial for implementing effective preventive measures and mitigating the spread of E. coli-related illnesses. Ensuring food safety in slaughterhouses is a paramount endeavour aimed at preventing E. coli contamination and safeguarding public health.
