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| | | Article Name : | | | Evaluation of Meat Hygiene at Slaughterhouses in
Khartoum State | | Author Name : | | | TAG ELDIN ALI A. AHMED
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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