Determinationof theBacterial Contamination of Camel Meat (CamelusDromedaries) in Tambool Town Slaughter house

Abstract

This study was conducted to determine bacterial contamination of camel carcasses at Tambool slaughterhouse, from October to December 2014. A total of 150 swab samples were collected for total viable counts (TVCs) of bacteria from 10 camel carcasses were randomly selected and sampled from different sites ( shoulder, rump, neck and brisket region at the point of skinning, evisceration and washing and the hand of workers at the moment of skinning, evisceration and washing also the knife of workers at skinning and evisceration by using sterile swabs). The TVC ranged from (12×10³ cfu/ml) to (1, 2×10³cfu/ml) at slaughterhouse. Due to multiple contacts of carcasses with contaminated slaughtering utensils and hands of worker, the highest level of TVC after skinning was from the neck site at the slaughterhouse, (12×10³ cfu/ml). While the highest level of TVC after evisceration was from brisket at the slaughterhouse, (5.4×10³ cfu/ml). After washing the highest level of TVC was from neck at the slaughterhouse, (3, 1×10³ cfu/ml).Eleven species of bacteria were isolated and the highest average prevalence was Pseudomonas spp. 18.69% and the lower average was Salmonella spp1.62%.