Chicken meat is a major source of animal protein but may serve as a vehicle for the transmission of foodborne pathogens when handled under poor hygienic conditions. This study evaluated the bacteriological quality of retail chicken meat sold in selected markets and identified possible contamination risk factors associated with processing, transportation, and sale. A total of sixteen chicken samples comprising portions obtained from weighing and cutting tables were randomly collected under aseptic conditions and transported to the Laboratory, for analysis within one hour of purchase. Standard microbiological procedures were employed, including sterilization of laboratory materials, ten-fold serial dilution, and spread plate inoculation on Nutrient Agar, MacConkey Agar, and Salmonella-Shigella (SS) Agar. Inoculated plates were incubated at 37°C for 24 hours for bacterial enumeration and isolation. The bacteriological analysis of gizzard, intestine, and head samples revealed varying levels of microbial contamination across sampling sites and meat portions. However, all samples exhibited high bacterial contamination, indicating poor microbiological quality. Observational findings identified several risk factors contributing to contamination, including inadequate hand hygiene among handlers, use of unsterilized equipment and surfaces, unsanitary transportation practices, exposure of meat to environmental contaminants, and infestation by flies at points of sale. The study concludes that hygiene and sanitation practices among meat vendors and handlers were inadequate and pose significant public health risks. There is an urgent need for improved hygiene education, enforcement of sanitary meat handling practices, and implementation of food safety measures throughout the poultry supply chain. Further studies involving molecular characterization and pathogenicity assessment of isolated organisms are recommended to better determine the health risks associated with contaminated poultry meat and to support the development of effective control strategies.

Keywords:

Chicken Meat; Bacteriological Quality; Microbial Contamination; Food Safety; Hygiene Practices; Poultry Meat; Foodborne Pathogens; Public Health.

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