Abstract:
The present study aimed to give an available, easy, safe and
effective solution to reduce bacterial load in post-slaughterhouse
contamination on the carcasses of broilers by applying the Hazard
Analysis Critical Control Point (HACCP) System at the Alkwietia
Poultry Company in Khartoum State.
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 five Critical Control Points (CCPs) on the broilers
processing line, seventy five samples were collected and examined
to determine bacterial contamination.
The obtained results showed that the concerned bacteria were
determined in different operation (five CCPs) and sides (legs,
backs, breast) respectively, There were significant differences
between these operations and the sites (p<0.05). Whereas, in
Workers hands the TVCs were 1.3±0.02 and 1.4±0.01 log10 CFU
cm-2 ± Sd, in legs and breast sites respectively, with insignificant
difference (p>0.05).
iv
Bacteriological findings at each Critical Control Point (CCPs)
gave evidence that post-slaughter contaminations constituted
hazard, i.e. I detect in this study acceptable contamination, which
contained two types of bacterial genera, Salmonella, 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.
