Microbiological Quality of Goat Carcasses at Different Stages of Slaughter in Dalma Island Abattoir, United Arab Emirates

Abstract

A study was carried out to evaluate the microbial quality of goat carcasses at Dalma island slaughterhouse in Aldhafra Region, Abudhabi, UAE, during June 2017. A total of 284 swab samples were collected from 40 carcasses for identification of the isolates and bacterial total viable counts (TVCs).60 Cotton swab samples were also collected from knives and 60 of hand's workers used in the slaughter process. Questionnaire of 60 respondents was designed for food safety knowledge, attitudes and practices among abattoir workers. The study found that predominant bacterial isolates at Dalma slaughterhouse were E.coli and Staphylococcus aureus and these were revealed very low values before and after treatment of operational points also at worker's hands and their knives were low, but Salmonella spp. was not detected. The mean total viable count (TVCs) post skinning, post evisceration and post washing at neck site was 2.26 ± 0.81, 2.48± 0.81 and 2.74± 0.66 log10 CFU/cm2 before the treatment, whereas after treatment was 1.60 ± 0.60, 1.65 ± 0.58 and 1.33 ± 0.58 log10 CFU/cm2 with statistically significant difference (P<0.05). In brisket site, TVCs before treatment of the carcasses were 2.24 ±0.64, 2.62± 0.57 and 3.01±0.52 log10 CFU/cm2 but after the treatment of the samples were 1.67 ±0.94, 1.87 ± 0.74 and 1.68 ±0.81log10 CFU/cm2 ,with statistically significant difference (P<0.05).TVCs of the samples from the rump site samples before treatment at operational points, revealed mean 2.54±0.49, 2.56±0.84 and 2.37±0.63 log10 CFU/cm2 and after treatment were, 1.73 ± 0.81, 1.87 ±0.74 and1.55±0.62 log10 CFU/cm2 respectively (P<0.05). In shoulder site, TVC in the three points of operation before treatment were 1.37±0.62, 2.75±0.84 and 2.73±0.66 log 10 CFU/cm2, whereas after treatment 1.40 ± 0.73, 1.73 ±0.45 and 1.61 ±0.69 log10 CFU/cm2 with statistically significant. TVC in knives after skinning and evisceration before treatment samples were 3.23±0.66 and 3.00±0.48 log CFU/cm2 while after treatment were 1.18 ± 0.28 and 1.30±0.47 log 10 CFU/cm2 while after treatment were 1.18 ± 0.28 and 1.30±0.47 log10 CFU/cm2. Also the TVC, of the hands of the workers post skinning, post

evisceration and post washing were 3.15±0.37, 3.43±0.34 and 3.15±0.30 log10 CFU/cm before treatment samples, but in treated samples were 2.54 ± 0.41, 1.64±0.44 and 2.68 ±0.79 log10 CFU/cm2 respectively. The decontamination processes are important to eliminate the sources of contamination and that by application of food safety methods such as HACCP and an appropriate training for personnel. Results of questionnaire indicated that the respondents had acceptable level of knowledge, excellent attitudes and very good practices toward food hygiene measures. Twenty five (41.7%), were aware of covering the open wounds and cuts with waterproofing dressing and proper cleaning of the instruments. While most of the (59 respondents) believed in the importance of washing and disinfection of slaughter equipment. In addition, approximately 98.3% of workers in abattoirs knowing the correct way of washing hands which includes the use of hand sanitizer, soap and hot water, while the remainder uses water only. Few of respondents (10%) received training on hygiene and slaughtering process. In overall there was a statistical significant difference (P< 0.05). Good hygienic practices of food workers revealed that 93.3% wearing aprons, but 90% were agreed of using masks. All respondents were aware of the importance of veterinarian inspectors in slaughterhouses (100%). Furthermore only 22 (36.7%) of them were aware of the controlling of pets and insect in the abattoir. The management of the slaughterhouse facilities should be used because they are responsible for the maintenance of hygienic standards. Food will be safe and a number of food borne diseases will be controlled.