Application of hazard analysis critical control point (HACCP) concept to study cattle slaughterhouse hygiene and Carcass contamination in Zambia
type: CreativeWork
description: The Hazard Analysis Critical Control Point (HACCP) concept was applied for the first time to four Zambian cattle slaughterhouses to study slaughterhouse hygiene and bacterial contamination of carcasses. Swabs were collected from carcass surfaces and also from the following environmental surfaces, which were likely to come in contact with carcasses: knives, cutting saws, tables, walls, floors, aprons and worker's hands. Samples were collected from animals at the following operational points: before skinning; after skinning; after evisceration; and after carcasses were chilled for 24 hours. At each operational point, four sites were swabbed except for point A were only two sites were swabbed. Similarly, four different sites were swabbed from each environmental surface per visit. A total of 2176 swabs were collected from 72 carcasses, and 96 swabs from the above mentioned environmental surfaces from slaughterhouses A and B. Observational results for various hygiene categories where scored for slaughterhouse A, B, C and D. Slaughterhouses A and B, in which microbiological contamination analyses were done, had overall mean aerobic plate count, mean total coliform count, and mean coliform count ranges of logio3.67 - 4.14/cm^; logio 1.63 - 2.44/cm^ and logio 1.23 - 1.59/cm^ respectively. Municipal slaughterhouses C and D, with no defined slaughter and dressing procedures, recorded lowest hygiene assessment scores (18.7% and 21.3%) of hygiene satisfaction, respectively). Carcasses that recorded zero duplicate coliform count after skinning were in the range 25 - 30% where as zero duplicates after evisceration ranged from 15-20.3%, Effect of chilling as a critical control point was better illustrated by changes in means of total coliform count (logio 184 to 0.00) and faecal coliform count data (logw 2.5] to 0.00/cm^) than aerobic plate count data (logw 4.10 to 3.82/cm^). Salmonella was isolated from carcasses at all sampling points with skin samples recording high isolation f…
abstract: The Hazard Analysis Critical Control Point (HACCP) concept was applied for the first time to four Zambian cattle slaughterhouses to study slaughterhouse hygiene and bacterial contamination of carcasses. Swabs were collected from carcass surfaces and also from the following environmental surfaces, which were likely to come in contact with carcasses: knives, cutting saws, tables, walls, floors, aprons and worker's hands. Samples were collected from animals at the following operational points: before skinning; after skinning; after evisceration; and after carcasses were chilled for 24 hours. At each operational point, four sites were swabbed except for point A were only two sites were swabbed. Similarly, four different sites were swabbed from each environmental surface per visit. A total of 2176 swabs were collected from 72 carcasses, and 96 swabs from the above mentioned environmental surfaces from slaughterhouses A and B. Observational results for various hygiene categories where scored for slaughterhouse A, B, C and D. Slaughterhouses A and B, in which microbiological contamination analyses were done, had overall mean aerobic plate count, mean total coliform count, and mean coliform count ranges of logio3.67 - 4.14/cm^; logio 1.63 - 2.44/cm^ and logio 1.23 - 1.59/cm^ respectively. Municipal slaughterhouses C and D, with no defined slaughter and dressing procedures, recorded lowest hygiene assessment scores (18.7% and 21.3%) of hygiene satisfaction, respectively). Carcasses that recorded zero duplicate coliform count after skinning were in the range 25 - 30% where as zero duplicates after evisceration ranged from 15-20.3%, Effect of chilling as a critical control point was better illustrated by changes in means of total coliform count (logio 184 to 0.00) and faecal coliform count data (logw 2.5] to 0.00/cm^) than aerobic plate count data (logw 4.10 to 3.82/cm^). Salmonella was isolated from carcasses at all sampling points with skin samples recording high isolation f…
author: Muma, John Bwalya
language: en
keywords: Slaughtering and slaughter-houses -- Zambia
date published: 2012-09-04
date modified: 2026-07-27T22:06:05Z
provider: University of Zambia
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Zambia