Tracing the water–beef safety nexus: assessing water quality’s role in beef contamination from slaughterhouse to plate, in Southwest Ethiopia

Abstract Microbiological contamination of water poses an ongoing global public health concern. This study assesses the association between water quality and beef contamination within the slaughter-to-plate continuum, considering additional operational and handling factors. The primary aim of this study was to evaluate the role of water quality and other factors in beef contamination along the slaughterhouse-to-plate continuum in Southwestern Ethiopia. A laboratory-based cross-sectional study was conducted from February to May 2024, involving 349 aseptically collected samples. Of these samples, 126 were water, 159 beef cuts, 32 colon contents, and 32 carcass swabs. Samples were obtained from a primary catchment river, 2 abattoirs, and 44 randomly chosen beef retailers. Bacteriological analyses were performed under standard operating procedures and protocols. Data were entered and analyzed using STATA version 16. Descriptive statistics were used to summarize bacterial prevalence. Associations were assessed using chi-square tests and multivariable regression analyses. Analyses were carried out with 95% confidence intervals (CIs), and statistical significance was defined as p < 0.05. Overall, high prevalence of presumptive E. coli (42.1%), Salmonella spp. (29.2%), Shigella spp. (18.6%), and Listeria spp. (13.5%) was observed across water, beef, and environmental samples, with significant variation by sample type and source (p < 0.05). Multivariable regression identified carcass washing and beef spicing exerting opposing effects on fecal and total coliform counts (p ≤ 0.05). The findings demonstrated a high prevalence of possible pathogen strains, and the safety indicator bacteria exceeded recommended safety limits along the beef supply chain. Targeted interventions should prioritize treatment of water (sources to distribution point), standardized carcass washing, and enforcement of hygiene and safety adherence at abattoirs and retail outlets, which are crucial in reducing consumer exposure to beef-borne pathogens.