Vol. 7, Issue 1, Part C (2025)

Meat is a primary source of proteins, vitamins, and minerals; however, it is prone to contamination with pathogenic bacteria during production and storage processes. Among the most common bacteria in frozen meat are Escherichia coli, Klebsiella pneumoniae, and Salmonella spp., which are significant contributors to foodborne illnesses and infectious diseases in humans.
A total of 60 random samples, including imported beef, chicken, and fish (20 samples each), were collected from different regions in Basrah. Bacterial identification was carried out using differential and selective media in combination with the Vitek®2 system. The results showed that 17 samples (28.3%) tested positive for E. coli, while 6 samples (10%) were contaminated with K. pneumoniae. No Salmonella spp. were detected in any of the samples. Additionally, 24 samples (40%) contained undiagnosed bacteria, and 13 samples (21.7%) exhibited no bacterial growth