بررسی آلودگی میکروبی لاشه طیور گوشتی در طی خط کشتار کشتارگاه صنعتی همدان

نویسندگان

1 گروه بهداشت وکنترل کیفی مواد غذایی،دانشکده پیرادامپزشکی،دانشگاه بوعلی سینا ،همدان

2 گروه پاتوبیولوژی،دانشکده پیرا دامپزشکی،دانشگاه بوعلی سینا،همدان

3 گروه بهداشت و کنترل کیفی مواد غذایی،دانشکده دامپزشکی ،دانشگاه تهران،تهران

چکیده

فرایند کشتار طیور در کشتارگاه می تواند لاشه طیور سالم را درگیر آلودگیهای متعدد با عوامل پاتوژن سازد.این مطالعه با هدف بررسی تاثیر شرایط کشتار بر روی وضعیت بهداشتی لاشه طیور کشتار شده در کشتارگاه صنعتی همدان انجام گردید.جهت انجام این بررسی از سطح پوست ناحیه سینه لاشه طیور به طور تصادفی نمونه رداری با سواپ و صفحه الگو صورت پذیرفت.بر این اساس در طی مراحل مختلف کشتار شمارش کلی باکتریهای هوازی(TVC)،کلی فرمها،اشریشیا کلی،استافیلوکوکوس اورئوس بیماریزا و جستجوی سالمونلا مورد ارزیابی قرار گرفت.نتایج نشان داد که مرحله خنک سازی در چیلرها به صورت معنا داری (P>0.05) سبب کاهش میزان شمارش کلی باکتریهای هوازی(1LOG) ،کلی فرمها(0.27log),اشریشیاکلی(0.47log) و استافیلوکوکوس اورئوس (1.46 log) در لاشه های طیور میشود. مرحله تخلیه اندرونه ها نسبت به دیگر مراحل کشتار واجد بیشترین میزان آلودگی بود. در تمامی مراحل باکتری سالمونلا از لاشه طیور قابل جداسازی بود.اگر چه میزان بار میکروبی لاشه ها پس از خنک سازی در چیلر کاهش می یابد اما با توجه به آلودگی متقاطع به برخی با کتریها از قبیل سالمونلا و استافیلوکوکوس اورئوس ،نیاز به اصلاح خط کشتار  و آموزش موثر به کارگران در رابطه با بهداشت و سلامتی وجود دارد.همچنین توجه ویژه به کاهش آلودگی گله ها در طول پرورش به سالمونلا باید صورت گیرد.

عنوان مقاله [English]

A survey on microbial contamination of broiler carcass during processing in Hamedan industrial abattoir

نویسندگان [English]

  • M.R Pajohi Alamoti 1
  • A Mohammadzadeh 2
  • A Khanjari 3
1 Departmet of Food Hygiene, Faculty of Para-Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
2 Department of Pathobiology, Faculty of Para-Veterinary Science, Bu-Ali Sina UniversityHamedan, Iran,
3 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
چکیده [English]

The poultry slaughter processing in abattoirs may result in carcass contamination with different pathogens. This survey was carried out to evaluate the slaughtering process effects on hygienic status of poultry carcass slaughtered in Hamedan industrial abattoir. For this purpose, samples were taken from breast skin surface with swab and template randomly. Therefore, counting of total aerobic plate count, coliforms, E.coli and Staphylococcus aureus and detecting of Salmonella spp. were done in different slaughtering processes. The results showed that the cooling in chillers significantly (p < 0.05) decreased the total aerobic plate count (1 log10 cfu/cm2), coliforms (0.27 log10cfu/cm2), E.coli (0.47 log10cfu/cm2) and Staphylococcus aureus (1.46 log10cfu/cm2) in poultry carcass. In the evisceration stage the highest contamination was observed in comparison with other stages. Salmonella spp. was detectable in all stages of processing. Although the carcass bacterial load was decreased after cooling in chillers, cross contamination with some bacteria such as Salmonella and Staphylococcus aureus necessitates the need for modifying slaughter line and effective staff training regarding hygiene. Furthermore, special attention should be paid to salmonella spp. infection control in poultry farms during rearing period.

1- Akhondzadeh, A., Misaghi, A., Bokaei, S., Zahraei-Salehi, T. and Eshpari, H. (2004) Effects of water chiller on bacterial quality of poultry carcasses in industrial slaughterhouses of Tehran and Gilan provinces. Journal of Faculty Veterinary Medicine University of Tehran, 59: 241-244.

2- Akhondzadeh, A. and Misaghi, A. (2007) Effects of water chiller on Listeria monocytogenes contamination of poultry carcasses in industrial slaughterhouses of western Azerbaijan province. Journal of food science and technology, 4: 71-76.

3- Cohen, N., Ennaji, H., Bouchrif, B., Hassar, M. and Karib, H. (2007) Comparative study of microbiological quality of raw poultry meat at various seasons and for different slaughtering processes in Casablanca (Morocco). Journal Applied Poultry Research, 16: 502-508.

4- Cox, J.M. and Pavic, A. (2010) Advances in enteropathogen control in poultry production. Journal of Applied Microbiology, 108: 745-755.

5- Escudero-Gilete, M.L., Gonzalez-Miret, M.L., Moreno-Temprano, R. and Heredia, F.J. (2007) Application of multivariate concentric method system for the location of Listeria monocytogenes in a poultry slaughterhouse. Food Control, 18: 69-75.

6- Geornaras, I., De-Jesus, A. Van-Zyl, E. and Van-Holy, A. (1997) Bacterial populations of different sample types from carcasses in the dirty area of a South African poultry abattoir. Journal Food Protection, 60: 551-554.

7- Gill, C.O. and Badoni, M. (2005) Recovery of bacteria from poultry carcasses by rinsing, swabbing or excision of skin. Food Microbiology, 22: 101-107.

8- Goksoy, E.O., Kirkan, S. and Kok, F. (2004) Microbiological quality of broiler carcasses during processing in two slaughterhouses in turkey. Poultry Science, 83: 1427-1432.

9- Gonzalez-Miret, M.L., Escudero-Gilete, M.L. and Heredia, F.J. (2006) The establishment of critical control points at the washing and air chilling stages in poultry meat production using multivariate statistics. Food Control 17: 935-941.

10- Hue, O., Le Bouquin, S., Lalande, F., Allain, V., Rouxel, S. and Petetin, I. (2011) Prevalence of Salmonella spp. on broiler chicken carcasses and risk factors at the slaughterhouse in France in 2008. Food Control, 22: 1158-1164.

11- Izat, A.L., Colberg, M., Driggers, C.D. and Thomas, R.A. (1989) Effects of sampling methods and feed withdrawal period on recovery of microorganisms from poultry carcasses. Journal of Food Protection, 52: 480-483.

12- James, C., Vincent, C., Andrade Lime de, T.I. and James, S.J. (2006) The primary chilling of poultry carcasses - A review. International Journal of Refrigeration, 29: 847-862.

13- Jamshidi, A., Mohsenzadeh, M. and Afshari-Nic, S. (2008) Determination of broiler carcasses contamination to indicator bacteria at different stages of processing in a poultry abattoir in Mashhad. Pajouhesh & Sazandegi, 81: 119-124.

14- Jamshidi, A., Naghdipour, D. (2001) Contamination of water used for chilling of poultry carcasses to Salmonella typhimurium and Salmonella enteritidis using multiplex-PCR method. Journal of veterinary research, 66: 149-152.

15- Jamshidi, A., Zahraei-Salehi, T. and Afshari-Nic, S. (2007) Detection of Salmonella spp. contamination of carcasses slaughtered in poultry abattoir in Mashhad, Iran. Archives of Razi Institute, 62: 229-233

16- Javadi, A. and Farshbaf, V. (2011) Contamination level variation of fecal Streptococci (Enterococci) in poultry slaughterhouse premises with hazard analysis and critical control point (HACCP) method. African Journal of Microbiology Research, 5: 3801- 3804.

17- Javadi, A. and Razavilar, V. (2007) Study on microbial hazards of poultry slaughterhouse with HACCP system. Pajouhesh & Sazandegi, 74: 40-45.

18- Keener, K.M., Bashor, M.P., Curtis, P.A., Sheldon, B.W. and Kathariou, S. (2004) Comprehensive Review of Campylobacter and Poultry Processing. Comprehensive Reviews in Food Science and Food Safety, 3: 105-116.

19- Mead, G.C. (1997) Safety of poultry products past, present and future. Meat and Poultry News, 8: 26-27.

20- Mead, G.C., and Scott, M.J. (1994) Coagulase negative staphylococci and coliform bacteria associated with mechanical defeathering of poultry carcasses. Letters in Applied Microbiology, 18: 63-64.

21- Mead, G.C., Hudson, W.R. and Hinton, M. H. (1993) Microbiological survey of five poultry processing plants in the UK. British Poultry Science, 34: 497-503.

22- Mofidi, M.R., Saeedabadi, M.S. and Shokoohmand, M. (2011) Effect comparison of two methods of chilling on total microbial load, coliforms count and weight changes of broiler carcass. Pajouhesh & Sazandegi, 91: 9-13.

23- Mokhtarian, H., Mohsenzadeh, M., Ghahramani, M., Moshki, M. and Fani, M.J. (2009) Detection and identification of Campylobacter jejuni and Campylobacter coli from poultry carcasses slaughtered in Gonabad poultry slaughterhouse. Ofogh-e-Danesh.GMUHS Journal, 15: 30-36.

24- Morar, A., Milovan, G.H., Sala, C., Stanchescu, I. (2008) Establishing the bacterial control points in poultry slaughterhouse. Medicina Veterinara, 41: 704-708.

25- Niazi-shahraki, S., Rokni, N., Razavilar, V., Bahonar, A.R. and Akhondzadeh, A. (2008) qualitative and quantitative assessment of poultry carcasses contaminated with salmonella in Tehran industrial slaughterhouses. Journal of veterinary research, 62:385-389.

26- Northcutt, J.k., Cason, J.A., Smith, D.P., Buhr, R.J. and Fletchert D.L. (2006) Broiler carcass bacterial counts after immersion chilling using either a low or high volume of water. Poultry science, 85: 1802-1806.

27- Rasschaert, G., Houf, K., De Zutter, L. (2007) Impact of the slaughter line contamination on the presence of Salmonella on broiler carcasses. Journal of Applied Microbiology, 103: 333-341.

28- Sun, Y.M. and Ockerman, H.W. (2005) A review of the needs and current application of hazard analysis and critical control point (HACCP) system in foodservice areas. Food Control, 16, 325-332.

29- Tsola, E., Drosinos, E.H. and Zoiopoulos, P. (2008) Impact of poultry slaughter house modernisation and updating of food safety management systems on the microbiological quality and safety of products. Food Control, 19: 423-431.

30- Van Horne, P.L.M. (2002) Production cost development of broiler meat. Archiv fur Geflugelkunde, 66: 26-27.