Prevalence of bacterial contamination on wild meat processing and cooking surfaces in rural Cameroon

The transmission of foodborne pathogens from wildlife to humans poses a serious public health concern, especially in regions where wild meat is commonly consumed. The COVID-19 pandemic has underscored the urgency of understanding the role of wild animals in disease transmission. This study investigates bacterial contamination in wild meat processing across four villages in southern Cameroon, emphasizing the importance of hygienic practices in disease prevention. A total of 100 samples were collected from utensils and surfaces used in wild meat preparation, revealing 577 bacterial strains—154 of which (27%) were pathogenic. Cooking pots emerged as major reservoirs, with 75% of pathogenic bacteria found on frequently used utensils. High levels of antimicrobial resistance were detected among Enterobacterales, particularly against amoxicillin-clavulanic acid, ciprofloxacin, cotrimoxazole, and gentamicin. The findings highlight the health risks linked to wild meat handling and the economic implications of foodborne illnesses. They also stress the need for improved sanitation, safer cooking practices, and region-specific interventions. The study supports the implementation of Standard Operating Procedures (SOPs) recently approved by Cameroon’s Ministry of Livestock, Fisheries and Animal Industries, offering comprehensive guidelines for the safe handling, preparation, and consumption of wild meat.

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