Abstract:
This study was performed in Khartoum State between April to June 2017 .Two types of
slaughtering houses , namely; automatic and manual were chosen to evaluate the
bacterial count in broiler carcasses in three steps during slaughtering (after slaughtering
scalding and chilling ) , at three sites in broiler carcasses namely ; leg , neck and brisket
and from worker’s hands during slaughtering . A total of 70 swab samples were
collected ; 35 samples from the automatic slaughterhouse ; 5 samples from broiler after
slaughtering directly . 15 samples during scalding (4 samples from leg , 4 from neck , 4
from brisket 3 samples from workers hands . 15 sample during chilling ( 4 sample from
leg, , 4 from neck , 4 from brisket and 3 samples from worker’s hands ) . 35 samples
from manual slaughterhouse ; 5 samples from broiler after slaughtering directly . 15
samples during scalding (4 samples from leg , 4 from neck , 4 from brisket 3 samples
from worker’s hands ). 15 sample during chilling (4 sample from leg ,4from neck , 4
from brisket and 3 samples from worker’s hands ) . All swab samples were transported
in peptone water and examined in laboratory using blood agar media to count the
colonies .The total Viable Count (TVC) of bacteria was low in brisket and worker’s
hand ( 3 CFU ) during chilling in automatic slaughtering , and high in leg ( 205 CFU )
during scalding in manual slaughtering . Samples were cultured in salmonella/ shigella
agar ( S.S agar ) to isolate salmonella and cultured in Mac Conkey's agar to isolate
E.coli . Primary tests were performed after isolation using gram stain , catalase , oxidase
and oxidation fermentation tests to identify the bacteria , finally using API20E as a
secondry test for identification of E.coli .
Statistical Analysis using SPSS version 18 Chi squire the result showed that difference
between sites in broiler carcasses . after slaughter steps the higher E.coli found in
automatic slaughtering than other steps in the two type of slaughtering .
Result of bacterial identification reveaded no Salmonella (0%) in all samples , while
E.coli was isolated from three(3) samples from automatic slaughterhouses and (8)
positive sample from manual slaughterhouse .A total of eleven (11) positive E.coli
samples from worker’s hands were 2 (2.85%) , while 9 (12.85%) positive E.coli sample
were isolated from other chicken parts.
