Abstract:
This study was conducted in bacteriological quality of mutton slaughtered in the Karari National slaughterhouse , The aim was to isolate Escherichia coli and Staphylococcus aureus that cause contamination of meat during five stages of slaughterhouse (skinning stage through the washing ,chilling ,Transportation and Container ) .The samples from slaughtered lambs was collected from April 2013 to July 2013.Two hundred twenty-five samples (swabs) from (neck, shoulder, back) from carcasses at every stage of were collected slaughter process .Also 15
Samples were taken from hand’s worker and 15 samples from Knives that were used in slaughtered and skinning stages. The samples were cultured in MacConkey agar, nutrient agar, blood agar the Incubated aerobically 37°C after isolates were been prepare samples were examined microscopically and classified into species level depending on the primary and biochemical characteristics.
Total Viable Count (TVC) of contaminating bacteria was done besides isolations and identification of bacteria. The results revealed that there was significant difference in the TVC after skinning, washing stages (p< 0.05). The highest TVC 3.04+0.28 Log10CFU/cm² was recorded at shoulder site in transportation .the lowest TVCs 2.9 +0.10 Log10CFU/cm²were recorded at neck site in three points which include skinning ,washing and container respectively .
The hands of workers during the process of slaughtering the contamination levels recorded 2.74+0.20 Log10CFU/cm².The bacteriological examination on Knives used during skinning and evisceration stages respectively revealed that contamination levels recorded 2.89+0.16 Log10CFU/cm².Contaminating bacteria isolated were Escherichia coli and Staphylococcus aureus
The study revealed that Escherichia coli were predominant the most isolated from the muttons contaminations in slaughterhouse, followed by Staphylococcus auras, which constituted a relatively approach mutton contamination affects uality, as well as to public health, leading to significant economic losses.
