The level of bacterial contamination at slaughter stage was assessed on beef carcass. Twelve random beef carcasses were selected and followed through five process stages. The samples were taken from seven sites (5×5 cm2) using swabs. Counts were made for total bacteria and also search for the following pathogens: Escherichia coli and Salmonella. Results indicated that after skinning and removal of hide, bacteria were transferred from hide to the interior of carcass. Bacterial counts reflected a cleanliness level of “acceptable”. Leg muscle bore the highest and brisket the lowest level of contamination. In all carcass sites, pathogens were identified. The cleanliness level of samples taken after evisceration from inside site (flank, rib set) was judged as “excellent”, with no pathogens identified. A large increase in bacterial contamination was observed after evisceration on the brisket and shoulder sites. Also the count of Salmonella and Escherichia increased. But in other sites no change was observed. After primary washing, level of contamination was reduced on most carcass sites (about 0.2 logarithmic scale). Also, after final wash, level of contamination was reduced (about 0.2 logarithmic scale). But carcass washing didn’t entirely eliminate E. coli and Salmonella. Results of water microbial load determination (total count, coliform) indicated that cleanliness level was acceptable. But tests done on knives and saw showed a high level of bacteria. Pathogens isolated from these tools indicated that the ongoing rinsing and washing didn’t adequately affect cleanliness.
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