Prevalence of bacterial contamination on wild meat processing and cooking surfaces in rural Cameroon

Soto, SM, Castellsagués, L, Ballén, V, Gabasa, Y, Mayor, P, Brull, GR, Funk, SM and Fa, JE ORCID: https://orcid.org/0000-0002-1572-9828 (2025) Prevalence of bacterial contamination on wild meat processing and cooking surfaces in rural Cameroon. One Health, 20. 101028. ISSN 2352-7714

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Abstract

The transmission of food-borne pathogens from wildlife to humans presents a significant public health challenge. The recent COVID-19 pandemic has highlighted the critical need to enhance our understanding of wild animals' role in transmitting infectious diseases. The handling and consumption of wild meat carry inherent risks of contracting foodborne illnesses. We analysed the prevalence of bacterial pathogens encountered in wild meat processing in four villages in southern Cameroon, highlighting the critical role of hygienic practices in preventing disease. We collected 100 samples from various utensils and surfaces involved in wild meat preparation and assessed them for bacterial contamination. We isolated 577 bacterial strains, of which 154 (27 %) were pathogenic, with a high prevalence (75 %) of pathogenic bacteria on commonly used utensils, with cooking pots identified as significant reservoirs of bacteria. Antimicrobial resistance among the order Enterobacteriales included high levels of resistance to ampicillin, amoxicillin-clavulanic acid, ciprofloxacin, cotrimoxazole, and gentamicin. The study also explores the impact of cleaning practices, the materials of cooking utensils, and the potential economic consequences of foodborne illnesses. The results underscore the urgent need for improved sanitation measures and provide insights into the health risks posed by wild meat consumption. They also serve as a foundation for comparative studies and the development of region-specific interventions. Following safe handling and cooking guidelines is critical to safeguarding public health and mitigating the risks associated with food-borne diseases, particularly in regions where wild meat is a significant part of the diet. Our results reinforce the need to implement the Standard Operating Procedures (SOP) recently approved by the Ministry of Livestock, Fisheries and Animal Industries of Cameroon, providing comprehensive guidelines for safe handling, preparing and consuming wild meat.