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%.
