## 3 Results and Discussion
### Prevalence of Coliform and E. coli  
Table 1 summarizes the presence of coliforms and _E. coli_ in the evaluated samples. The assessment aimed to explore the overall hygiene quality and safety practices when handling carcasses in both slaughterhouses and butcher shops. In this study, coliforms were found in all of the 60 samples collected from slaughterhouses. The mean value of camel samples was 7.5 \(\times\) 10\({}^{2}\) MPN/g. cattle samples 8.1 \(\times\) 10\({}^{2}\) MPN/g and sheep samples was 4.5 \(\times\) 10\({}^{2}\) MPN/g. The results from butcher shops were slightly lower than those found in butcher shops, except the sample of cattle that showed higher than those obtained from slaughterhouses. The high prevalence of coliforms indicates inadequate sanitary conditions and poor general hygiene during the slaughtering and handling practices of carcasses. In addition, coliforms can proliferate at temperatures from \(-\)2 to 37 \({}^{\circ}\)C [20], which allows bacteria to multiply during display in shops. Detection of _E. coli_ was carried out irrespective of whether the strain is pathogenic or non-pathogenic to estimate the level of hygiene. Among isolated Enterobacteriaceaeaee genera, _E. coli_ was the most predominant species as shown in Table 2. _E. coli._ was found in 84 (70%) out of the 120 camels, cattle, and sheep samples investigated, with 35.8% slaughterhouses and 34.1% butcher shops samples having levels of contamination higher than limits established in guidelines [21]. In detail, _E. coli_ was detected in all camel carcasses (100%), 17 (85%) of cattle carcasses, and 6 (30%) of sheep carcasses obtained from slaughterhouses. While in butcher shops, the raw meat-cut samples contaminated with _E. coli_ were 14 (70%) camel samples, 12 (60%) cattle samples, and 15 (75%) sheep samples. There were no significant differences (_p_ > 0.05) in the occurrence of _E. coli_ between the two slaughterhouses, nor between butcher shops. Figure 1: Contamination level of TVC in camel, cattle, and sheep samples collected from slaughterhouses and butcher shops. The presence of _E. coli_ in food is a significant concern for public health and food safety. The bacteria of _E. coli_ are typically found in the lower intestine of warm-blooded organisms. While many strains of _E. coli_ are harmless, certain serotypes, including _E. coli_ O157:H7, Shiga-toxin-producing _E. coli_ (STEC), and enterohemorrhagic _E. coli_ (EHEC), pose serious illnesses threats [22]. These pathogens carry several different virulence factors, controlled by genes located on chromosomes, plasmids, or phages [23]. Animals are considered the main source of _E. coli_ found in fresh meat. This is mainly due to the abundance and natural presence of this bacterium in the digestive system of many animals [23]. The presence of _E. coli_ in carcasses and raw meat typically indicates fecal contamination, which can occur during slaughtering, handling, packaging, or from cross-contamination with equipment, surfaces, or other foods [24]. This presents a significant risk to public health and can result in foodborne illnesses [25]. The high level of _E. coli_ contamination in the samples tested indicates unhygenic practices, which is also an indication of the potential presence of unacceptable levels of other pathogens. It is worth mentioning that the samples of carcasses in this study were obtained after the evisceration phase. Thus, it is likely that the worker hands and utensils used during the slaughter process are some of the major causes of the _E. coli_ prevalence in carcasses and meat cut samples. Similar results have been reported for abattoirs, and retail outlets in Lahore, Pakistan, where it was found that 63 (45%) out of 140 samples were contaminated with _E. coli_[5]. Previous studies have documented the prevalence of _E. coli_ in means. A study carried out in Nigeria revealed that the presence of _E. coli_ in different types of meat including beef, pork, chicken, and muton was 23.6%. Similarly, _E.