European Academic Research ISSN 2286-4822
ISSN-L 2286-4822
Impact Factor: 3.4546 (UIF)
DRJI Value : 5.9 (B+)
Article Details :
Article Name :
Evaluation of Meat Hygiene at Slaughterhouses in Khartoum State
Author Name :
Tag Eldin Ali A. Ahmed and Noura Mohammed Elhassan
Publisher :
Bridge Center
Article URL :
Abstract :
The study was carried out to evaluate meat hygiene at slaughterhouses in Khartoum state which work in preparation of meat for export and local consumption. There slaughterhouses obtained for study (A, B, and C) by verifying the hygienic practices by investigation of total count of bacteria total mould and yeast, and pathogens (Staphylococcus aureus, Salmonella spp. and Escherichia coli) for (306) samples taken from carcasses, workers hands, air, walls, floors, knives and hooks at different sites in the slaughter hall which are skinning, evisceration, inspection, washing and shipping sites and water at the slaughterhouses. The results showed that the highest mean value of total viable bacterial colony count in meat was (5.03) at evisceration area in slaughterhouse (C), while the lowest mean value was (2.93) at skinning site in slaughterhouse (A) and in workers hands the highest mean value of total viable bacterial colony count was (5.56) at evisceration area in slaughterhouse (C), while the lowest mean value was (4.29) at inspection and shipping areas in slaughterhouse (A). In air the highest mean value of total viable bacterial colony count was (3.00) at evisceration area in slaughterhouse (C), while the lowest mean value was (1.72) at skinning area in slaughterhouse (A), and in walls the highest mean value of total viable bacterial colony count was (5.43) at evisceration area in slaughterhouse (C), while the lowest mean value was (4.58) at inspection area in slaughterhouse (A), and in floors the highest mean value of total viable bacterial colony count was (5.90) at skinning area in slaughterhouse (C), while the lowest mean value was (4.68) at inspection area in slaughterhouse (A), and in knives the highest mean value of total viable bacterial colony count was (5.01) at skinning and inspection areas in a slaughterhouse (C) and (B) respectively, while the lowest mean value was (4.38) at inspection area in a slaughterhouse (A), and in hooks the highest mean value of total viable bacterial colony count was (5.01) at skinning and inspection areas in a slaughterhouse (C), while the lowest mean value was (4.76) at washing area in a slaughterhouse (A), and in water the highest mean value of total viable bacterial colony count was (4.84) at a slaughterhouse (C)and the lowest mean value was (4.80) at a slaughterhouse (A). The results of detection showed presence of Staphylococcus aureus, moulds and yeasts in carcasses, workers hands, walls, knives and hooks at a slaughterhouse (B) and (C), while in water only moulds and yeasts were detected at a slaughterhouse (B) and (C), while at a slaughterhouse (A) Staphylococcus aureus was detected only in worker’s hands. No Salmonella or Escherichia coli were detected at the three slaughterhouses. The study concluded that the evisceration area was the dirtiest area at the three slaughterhouses and good hygienic practices lead to less microbial contamination as in a slaughterhouse (A).
Keywords :
Meat Hygiene, Slaughterhouses, Khartoum State

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