Abstract:
The current study was conducted to investigate the contaminating microorganisms that can be found on sheep carcasses during slaughtering in Khartoum State. 255 swab samples were collected randomly from sheep carcasses, Knives and hand’s worker. The samples were taken after following processing steps: skinning, washing, chilling, transportation and container) ,also knives and hands of worker. Total Viable Count (TVC) of contaminating bacteria was done besides isolation and identification of bacteria. The results revealed that there was significant difference in the TVC after skinning, washing stages (p≤ 0.05). The highest TVCS 3.04+0.28 Log10 CFU/ cm² was recorded at shoulder site in transportation. The lowest TVC s 2.9+0.10 Log10 C FU/ cm² were recorded at necksite in three points which include skinning. Washing and container respectively.Contaminating bacteria isolated were Escherichia coli, Staphylococcus spp. High levels of microbial contamination can be carried by bad evisceration and poor hygienic managements, but better facilities and processing units with better hygiene make sheep meat have a concern for suppliers, consumers and public health officials.
