Impact of Microbial Load of Slaughterhouse Environment on the Degree of Broiler Chicken Carcass Contamination, with a Focus on Campylobacter Prevalence

A poultry abattoir's environment is the primary source of potential cross-contamination and bacterial contamination. Three automatic poultry slaughterhouses were selected in these governorates: Giza (1), Menoufeya (2), and Sharkeya (3). This study aimed to determine whether the microorganism load in the abattoir environment (TBC, TCC, and Campylobacter count) is associated with carcass contamination. Additionally, we wanted to investigate the effects of adding chlorine at different levels during the processing of carcasses on the microbial load. There were 15 air samples collected, as well as 30 swabs taken from the walls, floors, and processing equipment, from the three abattoirs (Reception, Bleeding and Plucking, Processing, Packing, and Refrigeration) in each abattoir, plus roughly five samples collected prior to and after carcass immersion from the scald tank, chill tank, and pre-chiller tank. In addition, approximately 12 broiler carcasses were randomly selected midday from each slaughterhouse's process line. All three slaughterhouses showed significant differences in microbial counts (TBC and TCC); the most significant differences were found on the walls and floors. A significant difference exists between the different abattoir halls. The lowest count was found in air samples at the refrigeration room (TBC and TCC recorded 0.14 and 0.12 log10 CFU, respectively). Three slaughterhouses, 1, 2, and 3, had varying Campylobacter prevalence rates: 8 (22.8%), 15 (50%), and 6 (20%), respectively. By ANOVA, it was discovered that there was a significant positive correlation (r = 0.88, 0.89, and 0.95) between the rates of contamination of the floor with equipment, the floor with carcass rinse, and the equipment with carcass rinse. Chlorine added to chilled water in concentrations ranging from 20 to 100 ppm led to a further reduction in microbes on the skin's surface. The effectiveness of the sanitation standard as well as the use of chlorine in chilled tanks should be checked to prevent carcass contamination. The proliferation of bacteria, particularly Campylobacter, and the contamination of broiler carcasses by the bacteria found in the intestinal material during processing could lead to monitoring hygienic status.