Abstract:
Microbial contamination of poultry carcasses can be influenced by many
factors during slaughtering and processing. The current study was
conducted to investigate bacteria encountered in the contamination of
broiler carcasses during slaughtering in semiautomatic poultry abattoir in
Khartoum State. However forty five swab samples were collected
randomly from chicken carcasses and worker’s hands. The samples were
taken after following processing steps: defeathering, evisceration, spray
wash, chilling and from workers hands. Total Viable Count (TVC) of
contaminating bacteria was performed besides isolation and identification
of bacteria. The result revealed that there was statistically significant
difference after defeathering (p≤ 0.05). The highest contamination level
was recorded after evisceration on the legs, 8.16±0.11, back, 8.68±0.25
and the breast, 9.18±0.13. The contaminating bacteria isolated were
Escherichia spp, Pseudomonas spp., Shigella spp. and Salmonella spp.
High levels of microbial contamination can be carried by bad evisceration
and poor hygienic managements, but better facilities and processing units
with better hygiene make broiler meat have a concern for suppliers,
consumers and public health officials.
