Study On Microbial Hazards Of Poultry Slaughterhouse With HACCP System
2007
Javadi, A., Assistant prof.of Food Hygiene Dep., Veterinary Science Faculty, Islamic Azad University, Tabriz, Iran | Razavilar, V, Prof. of Food Hygiene Dep., Veterinary Science Faculty, Research and Science Campus of Tehran, Iran.
Microorganisms such as Salmonella, Listeria, Campylobacter and etc. create Food born diseases in human, whiccannot be prevented by controlling and food safety systems. In this study, 30 samples are taken from slaughtering stages and prevalence rate of positive coagolase Staphylococcus aureus, Salmonella and Clostridium perferings and contamination level of Staphylococcus aureus have been studied using standard methods. T- TEST for quantitatives data and Mcnemar test for qualitatives data has been used. Increasing the mean of Staphylococcus aureus contamination level after each of premises such as defethering, eviscerating and immersion chilling are significant (p0.05). However , decrease of Staphylococal contamination level in cold water spray washing is not singnificant (p0/05) . Staphylococal contamination frequency after immersion chilling in camparison with cold water spray washing and Salmonella contamination frequency after eviscereating in comparison with defethering show significant increasing (p0.05) . Clostridium perferingens contamination has been observed in samples. But variation of its prevalence rate and paired test of it, s stages are not significant (p0/05). Finally, results show that the stages of defethering, eviscerating, cold spray washing and immersion chilling are seriously critical points in sloughter house.
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