Abstract:
This thesis discusses the establishing the bacterial control points in a
poultry slaughterhouse to determine if the points (after defeathering, after
evisceration, after spray wash, after chilling and hands of workers.) are
CCPs or not, to find out if there are significant differences between points
in the production line and to investigate the prevalence of contaminating
micro-organisms and evaluate these operations as possible critical control
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points (CCPs) within a poultry slaughter hazard analysis and critical
control point (HACCP) system .
Application of the H.A.C.C.P. system as a surveillance method of food
safety depend on preliminary operations; among this, the most important
is the establishing bacterial critical control points through food process.
The selection of control points is one of the most important steps in the
design of a Hazard Analysis and Critical Control Points (HACCP)
system.
The numbers of 90 samples were taken. 72 samples from poultry meat
carcasses (back, breast and legs) and 18 samples from hands of workers
(reholding 1, reholding 2 and packing) were collected randomly from
modern poultry abattoir in Khartoum State, the Sudan.
Bacteriological analysis of Total Viable Count (TVC) revealed
significant difference at P-value (p≤ 0.05) in CCPs.
The highest contamination level of the breasts, back and legs recorded
was after defeathering .The isolated bacteria were Escherichia coli,
Salmonella species, Pseudomonas species, Shigella species and
Staphylococcus aureus.
