Abstract:
The present study aimed to give an available, easy, safe and effective solution to reduce bacterial load in post-slaughter house contamination on the carcasses of broilers by applying the Hazard Analysis Critical Control Point (HACCP) System at the AL-nasoor Slaughter house in Khartoum.
Hazard Analysis Critical Control Points (HACCP) is a well- accepted systematic program for identification and control of microbiological hazards associated with poultry processing, and has been applied to the poultry industry to improve microbiological quality of broiler carcasses and reduce microbiological hazards from farm to consumption.
From four Critical Control Points (CCPs) on the broilers processing line. eighty samples were collected and examined to determine bacterial contamination.
The obtained results showed that the concerned bacteria were determined in different operation (Four CCPs) and sides (legs, backs, breast) respectively, There were no significant differences between these operations (P < 0.05). Whereas in washing the TVCs were 5.80 ± 0.40.
Bacteriological findings at each Critical Control Point (CCPs) gave evidence that post-slaughter contaminations constituted hazard, i.e. I detect in this study acceptable in this study acceptable contamination, which contained two types of bacterial genera, staphylo coccus, E. coli, that affect the quality and safety of poultry meat produced commercially at Khartoum State, in order to take safe and effective solution to reduce bacterial load.
