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Bacterial Hazards and Critical Control Points in Goat Processing at a Typical Tropical Abattoir in Ibadan, Nigeria

Author(s): V.O. Adetunji | I.A. Odetokun

Journal: International Journal of Animal and Veterinary Advances
ISSN 2041-2894

Volume: 3;
Issue: 4;
Start page: 349;
Date: 2011;
Original page

Keywords: Abattoir | critical control points | Enterobacteriaceae counts | goat carcasses processing | total aerobic plate counts

This study assessed bacteria hazards in goat processing line. Goat meat has become an important source of protein to the teaming Nigerian populace. Unhygienic processing of carcasses and inadequate sanitary conditions of the abattoir poses health risks to consumers. Enterobacteriaceae count and Total Aerobic Plate Counts were assayed along the processing line and facilities used in goat processing. Enterobacteriaceae count on goat carcasses increased from 12.70 logcfu/cm2 before evisceration to 13.72 logcfu/cm2 after singeing, while the Total Aerobic Plate Counts increased from 13.45 logcfu/cm2 for tables after wash to 14.01 logcfu/cm2 for tables or knives before wash and carcass after wash. These counts exceeded international limits (WHO/European Commission). The microbial assay showed a significant difference in Enterobacteriaceae count (p0.05). A positive correlation (r2 = 0.0528) ensued between the Enterobacteriaceae count and Total Aerobic Plate Counts. Important Critical Control Points (CCPs) include: goat’s skin after singeing, evisceration, cutting (knife before use), display table before use and waste water generated during the processing. The findings in this study suggest that processed goat carcasses from the abattoir under study will pose serious health hazard to consumers. The public health implications and need to implement Hazard Analysis Critical Control system in goat carcass processing to ensure provision of wholesome meat for the human populace is therefore emphasized.
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