Bacteriological Study of Poultry Meat in Semi-automatic Abattoir in Khartoum State- Sudan

Abstract

Microbial contamination of poultry carcasses can be influenced by many factors during slaughtering and processing. The current study was conducted to investigate bacteria encountered in the contamination of broiler carcasses during slaughtering in semiautomatic poultry abattoir in Khartoum State. However forty five swab samples were collected randomly from chicken carcasses and worker’s hands. The samples were taken after following processing steps: defeathering, evisceration, spray wash, chilling and from workers hands. Total Viable Count (TVC) of contaminating bacteria was performed besides isolation and identification of bacteria. The result revealed that there was statistically significant difference after defeathering (p≤ 0.05). The highest contamination level was recorded after evisceration on the legs, 8.16±0.11, back, 8.68±0.25 and the breast, 9.18±0.13. The contaminating bacteria isolated were Escherichia spp, Pseudomonas spp., Shigella spp. and Salmonella 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 broiler meat have a concern for suppliers, consumers and public health officials.