Load and types of Aerobic bacteria associated with traditional methods of broilers processingat Khartoum North, Sudan

Abstract

The traditional methods for broiler processing constitute the major part in Sudan. However, these methods are rather primitive and the chances for product contamination are sure. This study was conducted to determine the types of aerobic bacteria associated with broiler processing in the traditional sector. Broilers reared in selected small scale poultry farms located in Khartoum North were studied during the period March - December 2006. The aerobic bacterial load of the final product was also determined. Swab samples were taken from live bird cloacae, hands of workers and knives. Water samples of scalding, washing and chilling tanks were also examined. Total aerobic bacterial profile was determined for fresh carcasses and after frozen storage for 7 and 14 days to determine the effect of freezing on bacterial flora of the product using whole carcass rinse method. One hundred and sixty two aerobic bacterial isolates were obtained. Eighty-three of them were Gram-positive. The isolates were identified according to their microscopic, cultural and biochemical characteristics to the species level. Out of twenty-two species identified, 11 were Gram-positive. These were Micrococcusspp.(25%) , Staphylococcusspp. (14.8%), Bacillus spp. (14.8%), Pseudomonas spp. (8.6%),E.coli(12.3%),Klebsiella spp. (9.2%) , Proteusspp. (6.1%), Actinobacillusspp.(4.3%), Citrobacter spp. (3.7%), Aeromonasspp. (2.4%) and Salmonellaspp.(3%). The pathogens isolated were Staphylococcus spp.,Salmonellaspp., Klebsiella spp. and E.coli. These pathogens were isolated from all stages of processing including the last stage. High recovery rates from hands and chilling water samples indicated that these sites are the main sources of carcass contamination and /or recontamination. Most bacterial types were isolated from all sources; least isolation was from scalding water. There was significant difference (P>0.05) between bacterial groups isolated from the different sites which can be due to improper hygienic XV procedures implemented during the processing stages. The mean values for aerobic bacterial counts for fresh carcasses and carcasses frozen for 7 and 14 days were log105.1 CFU/ml, log104.1 and log103.5 CFU/ml, respectively. A significant difference between bacterial counts on carcasses stored frozen for different periods was found indicating that freezing reduces the bacterial load on carcasses. The above results suggestthat much care should be taken throughout the processing operations toimprove the quality and safety of the end product