## 4 Discussion  
The overall low prevalence of _Salmonella_ (1.25%) in this study was similar to other studies in in KwaZulu-Natal [33], where abattoirs and meat from different animal species were also involved, but no offal. In this study, the majority of the _Salmonella_ originated from offal, and thus the former study may probably somehow show an underrepresentation of the prevalence on beef products. The total prevalence found in the former study was 3.2%, with a lower prevalence for beef meats in KwaZulu-Natal and in the Western Cape [33]. In other African countries such as Botswana, a higher prevalence was found, though these studies are older and the epidemiological situation might have changed [34]. The low prevalence found in this study may be due to the fact that samples were not obtained from informal butcheries. A study carried out in Senegal found _Salmonella_ contamination in 63% of the total beef samples tested, 43% (101/236) in slaughterhouses and 87% (174/199) in retail outlets, with 97% of the tested retail outlets having at least one positive sample. The study identified reasons for the high contamination levels as incorrect storage temperatures, poor hygiene of workers and equipment and unwashed cutting tables which could have acted as reservoirs for _Salmonella_ to spread to other equipment through flies or direct contact [35]. The presence of _Salmonella_ spp. in retail meat samples, even in low amounts, creates the basis for potential spread. Regular surveillance should be carried out in both the formal and informal beef sector in South Africa to ensure conditions do not lead to outbreaks. This is the first study on beef organ meats in KwaZulu-Natal, and they have been proven the most contaminated, probably due to intestinal contamination and their association with the gut. However, tripe and intestines are usually thoroughly cooked, hence the chances of _Salmonella_ survival are reduced. Even so, tripe and intestines may cross contaminate different surfaces and utensils, which may result in infection. A higher prevalence in such organ meat compared to other beef cuts has been demonstrated before in Burkina Faso and Botswana [34; 36]. Ready-to-eat meat samples, which included sample types such as cold meats, biltong (dried, cured meat) and smoked meats did not contain _Salmonella_, which is not surprising, as these products undergo further processing. Figure 4: Image showing electrophoresis results for \(sivH\) gene amplicons. The rib-meat sample that tested positive for _Salmonella_ in this study could have been contaminated during one of the many stages of beef processing due to the complex nature of meat contamination [23]. It is likely that the contamination of rib pieces occurred during cutting and packaging, as large quantities may have been cut using the same equipment and on the same surfaces before being placed into their individual packages. Surprisingly, the current investigation did not yield _Salmonella_ from raw processed products. Sausages are generally produced in bulk and can contain ground meat of various different cuts of beef; hence our findings may indicate that strict hygiene processes were implemented during the production process in the selected municipalities and the cut used were not contaminated. From the five _Salmonella_ isolates, four different servovars were identified. \(S\). Stanley (\(n=2\)) was the most prevalent serotype and \(S\). Hadar, \(S\). Heidelberg and \(S\). Enteritidis, were represented by a single isolate. A recent review on serotypes in different African countries found that the most isolated servovars from meat and meat products, including beef were \(S\). Typhimurium and \(S\). Enteritidis [37]. In a previous South African study undertaken between 2011 and 2012, the most common _Salmonella_ serovar found on cattle carcasses and hides was \(S\). Enteritidis [23]. While \(S\). Heidelberg was also found [23], \(S\). Stanley and \(S\). Hadar were rather uncommon in Africa [37].