## 1 Introduction  
Foodborne diseases pose a significant public health concern worldwide, leading to substantial morbidity and mortality (WHO, 2017) [1]. Every year, millions of people suffer from foodborne diseases that are globally important because of their high incidence and the costs that they impose on society. Meat, an excellent protein source for human beings, is a perishable food that is easily contaminated with microorganisms, resulting in potential economic losses and health hazards. The contamination of meat with Enterobacteriaceaeae is a significant public health concern with far-reaching consequences for both consumers and the food industry. These pathogens, including _Escherichia coli_ (especially _E. coli_ O157:H7), _Salmonella_ spp., _Campylobacter jejuni_, _Yersinia enterocolitica_, and _Klebsiella_ spp., cause severe illnesses such as salmonellosis, hemolytic uremic syndrome, and hemorrhagic colitis [2]. In animals, Enterobacteriaceaeae are predominant in the gastrointestinal tract and can contaminate meat during slaughter [3]. Therefore, their prevalence in livestock warrants comprehensive investigation [4]. In most countries, including Saudi Arabia, camels, cattle, and sheep are primary meat sources, and the microbiological safety of meat is crucial, given the scale of their consumption. Slaughterhouses are critical points in the meat production process where many studies have shown the prevalence of _E. coli_ and _Salmonella_ spp. on carcasses is mainly due to improper slaughter practices and poor fed-animal hygiene [3]. Along the same lines, outlets have been documented as a source of Enterobacteriaceaeaeae prevalence in raw meats [5, 6, 7, 8]. The contamination of Enterobacteriaceaeae can occur during slaughtering and handling practices, causing health risks. The health risks that _E. coli_ and _Salmonella_ spp. pose are not uniform and depend on the specific strains involved. Some _E. coli_ strains, such as enterohemorrhagic _E. coli_ (EHEC), can cause severe blood diarrhea, kidney failure, and even death, while _Salmonella_ Enteritidis and _S. Typhimuriumium_ are responsible for the majority of human salmonellosis cases [9].  
According to the Centers for Disease Control and Prevention (CDCP), _Salmonella_ spp. cause approximately 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States annually, while in Europe, _Salmonella_ spp. were reported as the second most frequent causative agent of foodborne illness and the second cause of bacterial inflammation of the small intestine in Germany [10,11]. Another area of concern is the potential for cross-contamination in slaughterhouses and butcher shops. Despite the ability to eliminate pathogens during cooking, there is a risk posed by cross-contamination with other foods, such as ready-to-eat food [12]. A study carried out by [PERSON] et al. (2008) [3] found that the prevalence of _E. coli_ O157:H7 on cattle carcasses ranged from 0% to 3.6%, while _Salmonella_ spp. prevalence ranged from 0% to 1.8% on carcasses. In retail outlets, the presence of _E. coli_ and _Salmonella_ spp. can be influenced by cross-contamination, temperature control, and the overall quality of the meat [6]. Understanding the prevalence and load of Enterobacteriaceae contamination present on the hides and carcasses of animals during processing is a significant prerequisite for risk assessment and management. However, comprehensive research into the prevalence and diversity of genera of Enterobacteriaceae, particularly in camels, remains limited. This study, therefore, aims to elucidate the prevalence of Enterobacteriaceae in camels, cattle, and sheep during slaughtering and presentation in butcher shops in Al-Ahsa Governorate.