Application of Some Food Safety Measures (ISO22000/HACCP) in Food establishment in Khartoum state

Abstract

Meat handling facilities are under increased consumer and regulatory pressures to improve the microbiological safety of perishable raw meat. The aim of this study was to assess the effect of personal hygiene on microbial contamination of sheep carcasses before and after treatment at slaughterhouse in Khartoum state. A total of 600 swab samples were collected from different operational points namely; skinning, evisceration and washing especially from the site of neck, shoulder, brisket and rump. For these samples, the Total Viable Count (TVC) was recorded before and after treatment by putting on protective clothes (aprons, gloves, masks, boots and hair covers). In addition 80 swabs samples were also taken from hands of workers and their knives before and after washing by water and liquid soap after each step in the slaughtering operation. The results revealed that there was reduction in the bacterial counts according to the anatomical site of sampling at operational points with range of 2.39± 1.03 log10 cfu/cm2, 2.30±1.11 log10 cfu/cm2 and 2.35±0.98 log10 cfu/cm2 in the neck after treatment (p≤ 0.05). The viable counts of the workers hands reduced to 2.23±0.99 log10 cfu/cm2, 2.12±1.33 log10 cfu/cm2, 2.12 ±1.01 log10 cfu/cm2 at different operational points. The presence of bacteria in the meat in the slaughterhouse indicated unhygienic handling. The reduction of total viable count after treatment indicates the value of implementation of personal and general hygiene. This study revealed only two species of bacteria which were E.coli and Salmonella spp. E.coli and salmonella were isolated in all operational (post skinning, evisceration and washing). This cross-sectional study was conducted to evaluate the knowledge, attitudes and practices of food workers in Khartoum state. A questionnaire was designed for random selection. Results indicated that the respondents had acceptable level of knowledge, excellent attitudes and poor practices toward food hygiene measures. Almost all of the participants (90-93.3%) agreed with various statements in the attitude part of the questionnaire. Good hygienic practices of food workers revealed that 93.3% wearing aprons, but 90% were agreed of using masks. The management of the slaughterhouse facilities should be used because they responsible for maintenance of hygienic standards. Food will be safe and a number of food borne diseases will be eradicated.