Abstract:
the aim of the study was to investigate the contamination of poultry carcasses at abattoir by Salmonella spp. and Escherichia coli. Sixty swab samples were collected from carcasses of broiler chickens. The study covered six stages of poultry meat processing and these were hands of employees, defeathering, evisceration, after washing, after chilling, and packing. Isolation and identification of Salmonella spp. and Escherichia coli were also done. The highest contamination level by Total Viable Counts caused by Salmonella spp. 6(11.11 %) at defeathering than Escherichia coli 2(3.71%). While the lowest contamination level at after chilling. Statistically, there was significant difference at P-Value (P? 0.05) in six stages from results the two species of bacteria predominant in abattoir processing that affected on safety and quality of poultry meat. Application of HACCP can be reduced bacterial contamination
