Studies on the hygienic status of animal carcasses and their contact surfaces in some butchery shops | ||||
| Benha Veterinary Medical Journal | ||||
| Article 43, Volume 31, Issue 2, December 2016, Page 289-296 PDF (570.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2016.31316 | ||||
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| Authors | ||||
Wageh Sobhy Darwish  1; Ahmed Elsayed Tharwat1; Amira Samir Atia2
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| 1Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt | ||||
| 2Department of Veterinary Hygiene, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt | ||||
| Abstract | ||||
| Cross-contamination of animal carcasses and their contact surfaces at any stage of meat handling is one major aspect in production of meat of high keeping quality. Thus, the objective of this study was to investigate the hygienic status of the animal carcasses (cattle, buffaloes, camel and sheep) and their contact surfaces (cutting boards, walls, knives, and butcher hands) in butchery shops among urban and rural areas in Sharkia province, Egypt. Microbial indicators for the hygienic measures adopted at butchery shops including total bacterial counts (TBC), total Enterobacteriacae counts (TEC), most probable number (MPN) of coliforms, total Staphylococcus aureus counts (TSC), total mould counts (TMC) and total yeast counts (TYC) were investigated. The results achieved in this study declared that cross-contamination of animal carcasses and their contact surfaces is well-observed and should be considered as an important factor that should be included in the microbiological risk assessments. Therefore, we recommend adoption of strict hygienic measures in all handling steps of animal carcasses | ||||
| Keywords | ||||
| Butchery shops; animal carcasses; hygienic measures | ||||
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