Investigation of Bacterial Load and Contaminationof Automatic and Traditional Poultry Slaughtering Processes by Salmonella spp., Escherichia coli and Staphylococcus aureus in Khartoum State - Sudan

Abstract

This study revealed isolation and identification of three types of bacteria at six different operational processes (Salmonella spp., Escherichia coli and Staphylococcus aureus) in two types of operations, Automatic poultry slaughter house and Traditional poultry slaughtering process in Khartoum State. 180 swab samples were collected from carcasses of broiler chicken at six stages (Scalding, defeathering, evisceration, after washing, after chilling and hands of Employees.) during slaughtering processin Automatic poultry slaughter house and Traditional poultry slaughtering process. The results revealed that the highest contamination was detected in the traditional poultry slaughtering processes and lowest contamination was detected in an automatic poultry house process. The scalding point showed high contamination. (TVC) (Mean (log10CFU/ml) 7.28 ±0.11) in traditional poultry slaughtering process and low contamination (mean (log10CFU/ml) 7.01 ±0.21) in an automatic poultry slaughter house. Defeathering point showed high contamination (mean (log10CFU/ml) 7.43 ±0.08) in traditional slaughtering process and low contamination (mean (log10CFU/ml) 7.09 ±0.13) in an automatic poultry slaughter house. Evisceration point showed high contamination (mean (log10CFU/ml) 7.43 ±0.16) in traditional poultry slaughtering process and low contamination (mean (log10CFU/ml) 6.86 ±0.15) in an automatic poultry slaughter house. After washing point showed high contamination (mean (log10CFU/ml) 7.36 ±0.11) in Traditional poultry slaughtering process and low contamination (mean (log10CFU/ml) 6.68 ±0.15) in an automatic poultry slaughter house. After chilling point showed high contamination (mean (log10CFU/ml) 7.30 ±0.14) in traditional poultry slaughtering process and low contamination (mean (log10CFU/ml) 6.84 ±0.29) in an automatic poultry slaughter house. Employee’s hands showed high contamination (mean (log10CFU/ml) 7.37 ±0.16) in traditional poultry slaughtering process and low contamination (mean (mean (log10CFU/ml) 6.74 ±0.18) in an automatic poultry slaughter house. The results of samples cultured growth of intended bacteria in Different Operational Points in automatic slaughter house is (Salmonella spp., Escherichia coli and Staphylococcus aureus) at Scalding stage the numbers of positive samples was as follows 12 (10.4%) samples were positive for Salmonella spp., 3(2.6%) for Escherichia coli.spp., and 2(1.8%) samples for Staphylococcus aureus. At Defeatheringstagethe numbers of positive samples was as follows 12(10.4%) samples were positive for Salmonella spp., 4(3.5%) for Escherichia coli.spp, and 11(9.6%) for Staphylococcus aureus At Evisceration stage the numbers of positive samples was as follows15 (13%) samples were positive for Salmonella spp., 1(0.9%) for Escherichia coli.spp, and 1(0.9%) for Staphylococcus aureus. At After Washing stage the numbers of positive samples was as follows 15(13%) samples were positive for Salmonella spp., 3(2.6%) for Escherichia coli.spp, 2(1.8%) for Staphylococcus aureus At After Chilling the numbers of positive samples wasas follows15(13%) samples were positive for Salmonella spp., 1(0.9%) for Escherichia coli. and1 (0.9%) for Staphylococcus aureus At Employees hands the numbers of positive samples was as follows 13 (11.3%) samples for Salmonella spp., 2(1.7%) for Escherichia coli.spp, and 2(1.8%) for Staphylococcus aureus. The results showed the number of positive samples was in Different Operational Points in traditional poultry slaughtering processes (Salmonella spp., Escherichia coli and Staphylococcus aureu) scalding stage the numbers of positive samples was as follows 14(8%) samples were positive for Salmonella spp., 6(3.4%)for Escherichia coli, and 9(5.1%) for Staphylococcus aureus. At Defeatheringthe numbers of positive samples was as follows 12(6.9%) samples were positive for Salmonella spp., 8(4.6%) for Escherichia coli, and 6(3.4%) for Staphylococcus aureus. At Evisceration the numbers of positive samples was as follows 12(6.9%) samples were positive for Salmonella spp., 10(5.7%) for Escherichia coli, and 8(4.6%) for Staphylococcus aureus. At After Washing the numbers of positive samples was as follows 12(6.9%) samples were positive for Salmonella spp., 3(1.07%) for Escherichia coli, and 10 (5.7%)for Staphylococcus aureus. After Chillingthe numbers of positive samples was as follows 14(7.3%) samples were positive for Salmonella spp., 7(4%) for Escherichia coli, and 10(5.7%) for Staphylococcus aureus. At Employeeshands the numbers of positive samples was as follows 12 (6.9%) samples were positive for Salmonella spp., 10 (5.7%) for Escherichia coli, and12 (6.9%) for Staphylococcus aureus The statistical analysis of results revealed that there was significant difference at P-Value (P≤ 0.01)in all Different Operational Points in two types of an automatic slaughter poultry house and traditional poultry slaughtering process in Khartoum state. Also the results cleared that, the highest contamination level was detected at Evisceration in the Traditional poultry Slaughtering process (mean(log10CFU/ml) 7.43 ±0.16)) and the numbers of positive samples was as follows 12(6.9%) samples were positive for Salmonella spp., 10(5.7%) samples were positive for Escherichia coli, and 8(4.6%) samples were positive for Staphylococcus aureus, the low level contamination was detectedafter Chilling whichshowed (mean(log10CFU/ml) 7.30 ±0.14) and the numbers of positive samples was as follows 14(7.3%) samples were positive for Salmonella spp., 7(4%) samples were positive for Escherichia coli and 10(5.7%) samples were positive for Staphylococcus aureus. While on the automatic poultry slaughter house the highest contamination level atEviscerationshowed (mean(log10CFU/ml) 6.86 ±0.15) and the numbers of positive samples was as follows 15(13 %) samples were positive for Salmonella, 1(0.9%) samples were positive for Escherichia coli and 1(0.9%) samples were positive for Staphylococcus aureus, the lowest contamination after Washingshowed ( mean(log10CFU/ml) 6.68 ±0.15) and the number of positive samples was as follows 15(13%) samples were positive for Salmonella spp. 3(2.6%) samples were positive for Escherichia coli.spp. and 2(1.8%) samples were positive for Staphylococcus aureus. Statistically, there was significant difference at P-Value (P≤ 0.01)among six stages (Scalding, defeathering, evisceration, after washing, after chilling, hands of Employees.)from results the of Salmonella spp., Escherichia coli and Staphylococcus aureus were predominant in traditional poultry slaughtering process and at an automatic abattoir processing that affected on safety and quality of poultry meat in Khartoum State . Concerning of HACCP System which was reduced bacterial contamination.