ASSESSMENT OF MICROBIOLOGICAL LOAD OF SMALL RUMINANT CARCASSES, LIVERS, SOME LYMPH NODES, TOOLS AND KNIFE SAMPLES IN SLAUGHTERHOUSE
Yazarlar (4)
Halil Durmuşoğlu
Dicle Üniversitesi, Türkiye
Dicle Üniversitesi, Türkiye
Prof. Dr. Gökhan Kürşad İncili Fırat Üniversitesi, Türkiye
Dr. Öğr. Üyesi Alper GÜNGÖREN Bingöl Üniversitesi, Türkiye
Prof. Dr. Osman İrfan İlhak Balıkesir Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Slovenian Veterinary Research (Q3) | ||
| Dergi ISSN | 1580-4003 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2020 |
| Cilt / Sayı / Sayfa | 57 / 3 / 115–121 | DOI | 10.26873/SVR-950-2020 |
| Makale Linki | https://doi.org/10.26873/svr-950-2020 | ||
| Özet |
| The aim of this study was to determine the microbiological loads of small animal carcasses, carcass lymph nodes, whole liver surface, liver lymph nodes and some tools contacting with carcass and offal. Total 630 samples taken from small animal carcasses, livers, hepatic lymph nodes, subiliac and prescapular lymph nodes, staff knives and slaughterhouse tools samples (stainless steel table, plastic crates, offal carts) were investigated for mesophilic aerobic bacteria, Enterobacteriaceae, Escherichia colicounts and Salmonellaspp. The mean total aerobic mesophilic bacteria (TAMB), Enterobacteriaceaeand E. colinumbers of the carcasses were 3.6, 0.6, and 0.1 log10 CFU/cm2, respectively, and the most contaminated region among the carcass sampling points was flank. The mean TAMB, Enterobacteriaceaeand E. coli counts of the liver surfaces were 6.0, 3.7, 2.9 log10 CFU/liver, respectively. The average TAMB, Enterobacteriaceaeand E. colinumbers of the knives were found as 6.3, 2.9 and 2.1 log10 CFU/blade, and the average TAMB, Enterobacteriaceaeand E. coli counts of the slaughterhouse surfaces were 5.1, 1.6, 0.5 log10 CFU/cm2. Salmonellaspp. was detected in 4% of the liver samples and 10% of the knives samples. Consequently, the presence of Salmonellaon the surface of livers and blades, and high number of E. coli on the livers, blades and tools show that a public health risk may arise at any time, and staff should pay extra attention to the “Good Hygiene Practices” and Food Safety Management Systems (such as HACCP) applied in slaughterhouses. |
| Anahtar Kelimeler |
| Carcass | Enterobacteriaceae | Escherichiacoli | Liver | Lymphnode | Microbiologicalquality | Salmonellaspp |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 1 |