Bacterial Contamination in Broiler Carcasses in slaughter houses , E.coli and Salmonella spp as Models in Jabalawlia Khartoum State –Sudan

ABSTRACT

This study was performed in Khartoum State between April to June 2017 .Two types of

slaughtering houses , namely; automatic and manual were chosen to evaluate the

bacterial count in broiler carcasses in three steps during slaughtering (after slaughtering ,

scalding and chilling ) , at three sites in broiler carcasses namely ; leg , neck and brisket

and from worker’s hands during slaughtering . A total of 70 swab samples were

collected ; 35 samples from the automatic slaughterhouse ; 5 samples from broiler after

slaughtering directly . 15 samples during scalding (4 samples from leg , 4 from neck , 4

from brisket 3 samples from workers hands . 15 sample during chilling ( 4 sample from

leg, , 4 from neck , 4 from brisket and 3 samples from worker’s hands ) . 35 samples

from manual slaughterhouse ; 5 samples from broiler after slaughtering directly . 15

samples during scalding (4 samples from leg , 4 from neck , 4 from brisket 3 samples

from worker’s hands ). 15 sample during chilling (4 sample from leg ,4from neck , 4

from brisket and 3 samples from worker’s hands ) . All swab samples were transported

in peptone water and examined in laboratory using blood agar media to count the

colonies .The total Viable Count (TVC) of bacteria was low in brisket and worker’s

hand ( 3 CFU ) during chilling in automatic slaughtering , and high in leg ( 205 CFU )

during scalding in manual slaughtering . Samples were cultured in salmonella/ shigella

agar ( S.S agar ) to isolate salmonella and cultured in Mac Conkey's agar to isolate

E.coli . Primary tests were performed after isolation using gram stain , catalase , oxidase

and oxidation fermentation tests to identify the bacteria , finally using API20E as a

secondry test for identification of E.coli .