Evaluation of Microbial Contamination of Chicken Carcasses during Processing in Khartoum State

Abstract

The present study aimed to give an available, easy, safe and effective solution to reduce bacterial load in post-slaughterhouse contamination on the carcasses of broilers by applying the Hazard Analysis Critical Control Point (HACCP) System at the Alkwietia Poultry Company in Khartoum State. Hazard Analysis Critical Control Points (HACCP) is a well-accepted systematic program for identification and control of microbiological hazards associated with poultry processing, and has been applied to the poultry industry to improve microbiological quality of broiler carcasses and reduce microbiological hazards from farm to consumption. From five Critical Control Points (CCPs) on the broilers processing line, seventy five samples were collected and examined to determine bacterial contamination. The obtained results showed that the concerned bacteria were determined in different operation (five CCPs) and sides (legs, backs, breast) respectively, There were significant differences between these operations and the sites (p<0.05). Whereas, in Workers hands the TVCs were 1.3±0.02 and 1.4±0.01 log10 CFU cm-2 ± Sd, in legs and breast sites respectively, with insignificant difference (p>0.05). iv Bacteriological findings at each Critical Control Point (CCPs) gave evidence that post-slaughter contaminations constituted hazard, i.e. I detect in this study acceptable contamination, which contained two types of bacterial genera, Salmonella, E. coli, that affect the quality and safety of poultry meat produced commercially at Khartoum State, in order to take safe and effective solution to reduce bacterial load.