الفهرس Only 14 pages are availabe for public view
 |  | from | 67 |  |  |
| | | from | 67 | | |
Abstract
Sources of contamination of meat:
Unless otherwise infected, the meat of freshly slaughtered animals is basically sterile. The presence of microorganisms on post slaughter carcasses in thus blamed on contamination occurring immediately before, during and after slaughter. The major sources of contamination are the animal itself, tools and equipment used in slaughter, the workmen and the condition of slaughterhouse environment.
Dirt, soil, body discharges and excreta from animals in holding pens or lairages are the primary sources of contamination of carcasses in later stages of the operation.
Mossel (1975) pointed out that meat of normally slaughtered healthy animals may contains no bacteria. The animal tissues are often invaded by organisms directly after slaughter.
Peal et al. (1975) reported that the isolation of Staphylococci from mesh gloves, hands and aprons which were either difficult to clean effectively or maintained at elevated temperature.
Mulder and Krol (1976 a) studied 7 public abattoirs during two years and found that the highest counts of Aerobes and Enterobacteriacae were obtained at sites of incision of skin and muscles. Bacteria seemed to be transferred from skin to meat during cutting.
Frazier and Westhoff (1978) stated that knives might add a great numbers of microorganisms to meat come in contact with.
Gill et al. (1978) mentioned that meat can be readily contaminated by contact with the hide, skin and feet during dressing, stomach and intestinal contacts during evisceration; hands and cloths of butchers, the water used for washing carcasses and equipments; and the air in the processing and storage areas also be a source of contamination which may take place during almost every operation performed during the slaughtering, cutting, processing, storage and distribution of meat.
Bantwart (1979) reported that the drinking water of animals is contaminated by potential pathogens it can be a health hazard to human beings who handle the animals which can cause contamination of the carcasses during slaughter. In addition, the presence of E. coli , Salmonellae and other intestinal pathogens indicates contamination of meat from sewage. Yet the presence of large number of S. aureus is an indication of a potential health hazard due to Staphylococcal enterotoxin as well as poor sanitation.