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A cross-sectional study was conducted to assess the microbiological quality of the meat contact surfaces and to identify the risk factors associated with hygiene via a structured questionnaire. The methods followed were ISO 18593:2004 for swab sample, ISO 4833:2003 (E) for enumeration of Total Viable count (TVC), ISO 21528-2:2004 for Enterobacteriaceae
count (EC) and ISO 13720:2010 for presumptive Pseudomonads. A total of 105 environmental swab samples (n=105) (chopping board, knife and table) from 105 retail meat shops were analyzed. The means of TVC (log10CFU/cm2) for chopping board, knife and table were estimated to be 6.07±0.53, 6.00±0.51 and 5.88±0.53 whereas for number of EC count were 2.16±2.11, 2.15±2.09 and 2.12±2.04 respectively which are above the acceptable range according to European Union guidelines. The prevalence of positive Pseudomonads shop was found to be 10.48% (95% CI 7.42-14.53). Odd ratios and 95% confidence intervals were calculated for quantifying the association of potential risk factors and Pseudomonads prevalence. The risk factors for presence of Pseudomonads showed inadequate knowledge on cross contamination (OR=5.61, CI=1.18-26.52), not attending meat hygiene training (OR=3.48, CI=1.01-11.95), and improper use of disinfectants (OR=4.92, CI=1.04-23.24) to be significant risk factors. Thus, the corrective measures in this regards are recommended. Hence, this study encompasses for better understanding of current hygienic aspects of retail meat shops.