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Evaluation of the Safety Status of Beef for Domestic Consumption during Processing at Three Slaughterhouses in Omdurman , the Sudan
| Content Provider | Semantic Scholar |
|---|---|
| Author | Shuaib, Yassir A. Mohamed, Abdelgadir Khalid Mohamed, Saad ElTiab Noor Suliman, Siham Elias Abdalla, Mohamed Abdelsalam |
| Copyright Year | 2015 |
| Abstract | A cross-sectional study was conducted, from June/2011 to March/2012, to evaluate the safety status of beef during slaughtering and carcass processing at three slaughterhouses in Omdurman, the Sudan. A total of 350 swab samples were collected from 30 randomly selected cattle carcasses from different anatomical sites, hands of workers and knives for estimating the Total Viable Counts (TVCs) and isolating the contaminating bacteria. The TVCs levels were not significantly different at p-value of p≤0.05 between the three slaughterhouses and ranged from 3.19±0.11 to 6.90±0.99 log10 cfu/cm 2 at Al-Huda slaughterhouse, from 3.15±0.49 to 6.43±0.25 log10 cfu/cm 2 at Al-Sabaloogah slaughterhouse and from 3.23±0.11 to 8.33±0.82 log10 cfu/cm at Al-Salam slaughterhouse. The highest recorded levels of TVCs after skinning were from the neck at Al-Huda slaughterhouse (6.90±0.99 log10 cfu/cm ) and Al-Salam slaughterhouse (8.33±0.82 log10 cfu/cm ), respectively, but from hands of workers at Al-Sabaloogah slaughterhouse (6.43±0.25 log10 cfu/cm ). Moreover, the highest levels of TVCs after evisceration were from hands of workers (5.47±0.47 log10 cfu/cm ), shoulder (6.25±0.23 log10 cfu/cm ) and brisket (7.77±0.96 log10 cfu/cm ) at the three slaughterhouses, respectively. In after wash the highest levels of TVCs were from the neck at the three slaughterhouses; 4.48±0.37 log10 cfu/cm , 6.38±0.73 log10 cfu/cm 2 and 6.39±0.80 log10 cfu/cm . Certain bacteria have been detected on the surfaces of the investigated carcasses, including: E. coli, Salmonella species, Pseudomonas species, Shigella species, Staphylococcus species and Streptococcus species. This study showed that the level of contamination on bovine carcasses was higher than the acceptable value set by the EU Commission. However, involving good sanitary measures during slaughtering processes will lead to the reduction of the amount microorganisms. Extensive education and training programs for workers are needed. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://iosrjournals.org/iosr-javs/papers/vol8-issue4/Version-3/D08432227.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
