## 3 Results and Discussion
### Detection of Salmonella spp. The second most predominant isolated genera were _Salmonella_ spp. Out of 120 different samples obtained from slaughterhouses and butcher shops, 48 (40%) tested positive for _Salmonella_ spp. distributed on 16 (13.3%) camels, 19 (15.8%) cattle, and 13 (10.8%) sheep samples (Table 2). A total of 48 different isolates of _Salmonella_ spp. were recovered from the positive sample, 47 (39%) of them identified as S. enterica serotype Paratyphi A and only 1 (0.8%) as _S. enterica_ serotype Arizonae as illustrated in Table 2. The total prevalence of the most predominant bacteria in camel, cattle and sheep samples collected from slaughterhouses and butcher shops is shown in Figure 2. In general, the samples of butcher shops showed more contamination with Salmonella spp. (25%), compared with slaughterhouses (15%). S. Paratyphi A is causal agent for serious disease called paratyphoid fever, causing an esti-mated 5.4 million illnesses worldwide [27]. As per the GSO 1016:2015, FAO/WHO (2005) and Health Protection Agency (2009), _Salmonella_ spp. must not be detected in meat and meat product intended to be consumed by humans [16]. _Salmonella_ spp., a member of the Enterobacteriaceae family, are the second most common cause of global foodborne infections. Animal products, especially meat, are recognized as primary vectors transmitting _Salmonella_ spp. to humans. In this study, the prevalence of _Salmonella_ spp. in carcasses and meat cuts of camels, cattle, and sheep sourced from both slaughterhouses and butcher shops was investigated. According to our knowledge, a single research study was carried out by [PERSON] and [PERSON] (2014) [28] on the microbial quality of camel and mutton carcasses at Al-Ahsa abatioirs. The findings revealed 40% prevalence of _E. coli_ in animal carcasses and meat cuts, aligning with several studies [29; 30; 31]. However, with respect to _Salmonella_ spp. this study detects no _Salmonella_ spp. [28]. The elevated levels of _Salmonella_ contamination in the samples tested in this study underscore the suboptimal hygiene standards and practices during the slaughtering process. Additionally, exposing carcasses and meat cuts to high temperatures prior to refrigeration could markedly lead to acceleration of the growth of Salmonella and other food-borne microorganisms. The prevalence of _Salmonella_ spp. in this study was higher than some previous studies [5; 32; 33]. However, some other research have reported more than 60% of prevalence in raw meat samples [34; 35]. Based on the current results, _S. enterica_ Paratyphi A, was the predominant serovar, it was found in 47 (39%) of the 120 meat samples studied,  
Figure 2: Prevalence of _E. coli_ and _Salmonella_ spp. In camel, cattle, and sheep samples collected from slaughterhouses and butcher shops. while the serovar _S. arizonae_ was found in only one sample. The distribution of _Salmonella_ serovars in raw meat including beef, lambs and poultry can vary considerably among different regions of the world [36]. The difference could be influenced by local environmental factors. For instance, _S. enteritidis_ was identified as the most prevalent contaminant in another study, with a rate of 37.5% contamination [31]. The rising incidence of _Salmonella_-induced foodborne illnesses underscores the urgency of addressing this public health concern. This study indicates that camel, cattle, and sheep carcass and meat cuts obtained from slaughterhouses and butcher shops in Al-Ahsa are heavily contaminated with _Salmonella_ spp., and this level of contamination in beef suggests poor sanitary conditions of raw meat handling where it is being produced. Such extensive contamination points to inadequate sanitation in meat production facilities. Potential sources of contamination include fecal matter near butchering sites, direct contact during skinning, and contaminated water used for rinsing meat [37]. Designing slaughtering lines to facilitate hygienic operations is critical.