Investigation of Salmonella spp. and Escherichia coli and Staphylococcus aureous at six points in an automatic poultry slaughter house in Khartoum State Sudan

Abstract

The present study was conducted to investigate the microbial contamination of poultry meat carcasses at an automatic abattoir slaughter processing caused by three types of bacteria (Salmonella spp. and Escherichia coli and Staphylococcus aureus) which was isolated and indentified in Khartoum State. 90 swab samples were collected from carcasses of broiler chicken at six stages (Scalding, defeathering, evisceration, after washing, after chilling, hands of Employees.) during slaughtering process. The experiments were conducted to determine isolation and identification for three bacteria (Salmonella spp. and Escherichia coli and Staphylococcus aureus)The results revealed that, the high contamination was detected in defeathering stage(mean (log10CFU/ml) 7.09± 0.13 and the numbers of bacteria isolated as follows 12(10.4%) samples were positive for Salmonella spp., 4(3.5%) samples were positive for Escherichia coli, and 11(9.6%) samples were positive for Staphylococcus aureus, the low contamination was after washing stage (mean(log10CFU/ml) 6.68 ± 0.15) and the numbers of bacteria isolated 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 samples for Staphylococcus aureus. Statisticaly there was significant difference at P-Value (P≤ 0.01) in all Different Operational Points (scalding, defeathering, evisceration, after spray wash, after chilling and hands of workers.) in automatic abattoir slaughter.