Abstract:
The present study was carried out in two slaughter houses
in Khartoum State to asses the meat hygiene practice and to
: look after these points
1- Identify probable pathogenic Bacteria in fresh meat at
slaughterhouse.
2- Determine the source of contamination of beef in
slaughterhouses.
Critical control points were selected in cattle slaughter
line. They include working, tools such as knife, hands of the
workers and various parts of the carcass as rumb, brisket and
flank at a skinning, evisceration and after washing. They
were chosen to collect samples because these locations are
most likely to become contaminated during slaughtering and
. dressing procedures
After
laboratory
investigation
(
Isolation
and
Identification ) by standard bacteriological techniques for
one hundred and thirty samples were tested to isolate and
identify the types and species of aerobic bacteria . Both
. Gram Negative and Gram Positive Bacteria were isolated
The Gram- positive were Micrococcus Luteus, M.Roseus ,
Staphylococcus
areus,
S.Heamolyticus,
S.ebidermids,
. S.Closii, Bacilus cereus, B.Laterosporus and B.Alvei
14: The Gram Negative bacteria were
Escherichia Coli, Klebsiella Pnenumonia, Proteus
Valgaris,
Pseudomonus
Aregnosa
and
Pasteurella
. Multocida
The bacteriological examination of collected swabs revealed
the highest contaminations in the point of washing in all
. sites
