NDLI: Microbial Quality Indicators of Poultry Meat during Processing in Modern and Traditional Slaughterhouses-Omdurman Locality Khartoum State-Sudan

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Microbial Quality Indicators of Poultry Meat during Processing in Modern and Traditional Slaughterhouses-Omdurman Locality Khartoum State-Sudan

Content Provider	Semantic Scholar
Author	Osman, Osman Babiker Mohamed, Maha Hamad Hamad, Zainab Ibrahim, Mohammed
Copyright Year	2015
Abstract	Background: Poultry meat recently became a major source of animal protein for a lot of population, This required restricted regulations , procedures , standards and quality indicators to ensure wholesomeness and safety. Objective: This study aims to investigate the major microbial quality indicators of poultry meat at different critical control points during processing in modern and traditional slaughterhouses. Methods: Methods used, Filler press for measuring water holding capacity. PH meter. pour plate count stable control culture, nutrient broth dispersed in liter of demonized water and macconkey broth. Cross-contamination of poultry through handlers was found to be the most frequent factor of contamination. Results: Cross-contamination of poultry through handlers was found to be the most frequent factor of contamination. Conclusion: Microbial hazards encourage the production of contaminated poultry meat. Salmonella, staphylococcus aurens, coli forms are the isolate detected in the samples from both the traditional and the modern farms. Total Bacterial Count (TBC) was estimated as highest load among the fresh samples of the traditional farm (54x10) CFU/g, due to environmental contamination, the load was decreased in the same sample after thirty days of storage (25x10), this explains the impact of storage on microbial quality of poultry meat.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://www.ijsr.net/archive/v4i3/SUB152004.pdf
Alternate Webpage(s)	http://www.ijsr.net/archive/v4i3/SUB152004.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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