Study of Enterobacteriacea Contamination Level in Premises of Poultry Slaughterhouse with HACCP System

摘要

Enterobacteriacea is one of important agents in food infection and a major cause of diarrhea in children worldwide therefore, in food quality control is important. In this study Enterobacteriacea infection frequency in the different stage of poultry slaughterhouse was evaluated. During 5 times in one of poultry slaughterhouse in Tabriz, each of two samples were sampling from skin swab, rectum swab after defeathering, after evisceration, after washing stage, after chiller stage and before packing and also from chiller water and scalder water. In samples of rectum swab, skin swab, after defeathering, after evisceration, after washing stage, after chiller stage and before packing were found positive sample of Enterobacteriacea. Statistical analysis results related to Enterobacteriacea contamination in different stage of slaughter poultry showed significant changes (p<0.001) but comparison of two successive slaughter stages showed no significant changes (p>0.05). Results showed although different poultry slaughtering premises in slaughterhouse cannot eliminate of Enterobacteriacea contamination but we can decrease the contamination Enterobacteriacea during different stages of slaughter with specific sanitation methods and HACCP as we see contamination rate of Enterobacteriacea decrease.