Camel is a relatively new, emerging meat species that is gaining increasing popularity in the international meat markets all over the world. From nutrition perspective, the organic nature of camel meat, its high protein and minerals, and low fat and cholesterol level makes it suitable from nutritional outlook. The harmful pathogens contaminating camel meat and causing gastroenteritis include Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7 and Campylobacter spp. have frequently been linked to a number of cases of human illness. Contamination of raw meat with human foodborne pathogens is a consequence of a wide range of pre-slaughter, slaughter and post-slaughter factors. Meat may support a mixed population of microorganisms derived from the initial animal’s natural microflora, those introduced during slaughter, subsequent handling, processing and storage. Detection and isolation of pathogens and spoilage bacteria is necessary as it allows for surveying of microbial conditions of raw meat, deciding between acceptance and rejection of batches of meat products, or for purposes related to the implementation and maintenance of control systems. Meat borne pathogens are prevalent in all parts of the world, and the toll in terms of human life and suffering is enormous. Contaminated food contributes to 1.5 billion cases of diarrhea in children each year, resulting in more than three million premature deaths. The current intervention strategies used in the abattoir and retails are insufficient in reducing contamination of camel meat. Therefore, improved interventions should be introduced in order to enhance the overall safety and hygienic quality of camel meat and safeguard the consumer from food borne pathogens.

Keywords: Camel meat, detection, pathogens, slaughter, safety.