The Effects of Freezing Sacrificial Meat on the Reduction of the Microbial Contamination Rate on the Surfaces Carcase

(Ghassan Fayez al-Tabari)

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Abstract

During the pilgrimage season in Makkah, we took samples of bacteriological swabs in Almoaisem exemplary slaughter house from randomly chosen Kiwi sheep after the enumeration. Bacteriological swabs were taken on the surface of animal body before the molt and on the surface of the meat after the molt and excavation and on the surface of the slaughtered meat after washing and then after the freezing (on -18&176;C for 24 hours). Swabs were taken from various parts of animal body (neck, chest, abdomen, back, thighs). We also controlled personal hygiene of butchers and workers by taking the bacteriological swabs from the surface of their hands and blade of knives. The total number of bacteria isolated from the surface of sheep&8217;s skin was 4.8 x106/cm&178;, on the surface of the meat after the skinning it was 3.3 x106/cm&178;, and the rate of contamination was 68.75%. The total number of bacteria isolated from the surface of meat after the washing was 1.3 x106/cm &178; and the rate of contamination was 39.39%. Pathogenic bacterial contamination which was isolated after skinning (E. coli, Staphylococcus aurous , Sstreptococcus fecalis,Coliform counts and Enterobacter spp. ), was between &178; .104-105 / cm&178;. The initial number of pathological bacterial contamination on the surface of the sheep meat after washing was 3.4 x103/cm&178; (Coliform bacteria) and 5.0 x104/cm &178; (E. coli). The total number of bacteria isolated from the surface of the meat after the freezing was 3.5 x104/cm &178;, the impact of the freezing on the reduction of total number of bacteria was 97.30 %. The initial number of bacterial contamination was found on the surface of the butchers knives caused by the contamination on the workers hands, however there has not been any S. faecalis. Key words: Sheep, sacrificial meat, carcass, freezing, contamination, bacteria, reduction
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