Sanitation And Its Impact On Meat Preparation At Alkadro Export Abattoir [Khartoum State]

This study was carried out to evaluate Elkadaro abattior sanitation process and its impact on meat preparation. In this study 80 samples were collected randamly from different site of Elkadaro abatlior staughter hall “the sites wall air, floor, knives of slaughtering, skinning, evasciration and inspection, worker hands in skinning and evasciration sites, water and acarcasses although and shoulder” after the end of all meat preparation operation. These samples were tested for total aerobic plate count “TAPc” and also identification of types of bacteria present. The result revealed the following to “TAPc”, air sample show “TAPc” of about 460 CFU/plate. Wall samples shows TAPc of 1.651 x 104 cfu/cm2 Floor samples shows TAPc of 9.259 x 104 cfu/cm2 →1.259 x 104 cfu/cm2 Worker hands samples shows TAPc of 5.89 x 104 cfu/cm2 (hand) Knives samples shows TAPc of 6.265 x 105 cfu/cm2 (blade) Carcass samples shows TAPc of 3.693 x 104 cfu/cm2 The most probable number of water samples is about 2.2 cfu/100 ml water. The types of bacteria isolated from different sites “air, floor, wall, knives, worker hands and carcasses” were staphylococcus . Micrococcus aerococcus, bacillus , corynebacterium, listeria, kurlhia, Enterococcus, Eubacterium, Actinomycetes, Actinobacillus, Enteriobacteria, Acinetobacter and chromobacterium