NDLI: Detection of Salmonella spp. and Escherichia Coli in Poultry Carcasses at Abattoir in Khartoum State Sudan

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Detection of Salmonella spp. and Escherichia Coli in Poultry Carcasses at Abattoir in Khartoum State Sudan

Content Provider	Semantic Scholar
Author	Mohammed, Pro. Siham E. Lias Suliman Ahmed, Dr. Maha Mubarak Mohamed Babiker, Mohamed Abdelsalam Abdalla Alkarim, Awad Omer, Abdelrahman Khalifa
Copyright Year	2016
Abstract	ARTICLE HISTORY Received: 8 th June 2015 Accepted: 18 th October 2015 Available online: 1 st June 2016 The aim of the study was to investigate the contamination of poultry carcasses at abattoir by Salmonella spp. and Escherichia coli. Sixty swab samples were collected from carcasses of broiler chickens. The study covered six stages of poultry meat processing and these were hands of employees, defeathering, evisceration, after washing, after chilling, and packing. Isolation and identification of Salmonella spp. and Escherichia coli were also done. The highest contamination level by Total Viable Counts caused by Salmonella spp. 6(11.11 %) at defeathering than Escherichia coli 2(3.71%). While the lowest contamination level at after chilling. Statistically, there was significant difference at P-Value (P≤ 0.05) in six stages from results the two species of bacteria predominant in abattoir processing that affected on safety and quality of poultry meat. Application of HACCP can be reduced bacterial contamination.  2016 Sudan University of Science and Technology. All rights reserved
File Format	PDF HTM / HTML
Volume Number	17
Alternate Webpage(s)	http://www.sustech.edu/staff_publications/20160628085037254.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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