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2011 (Vol. 3, Issue: 4)
Article Information:

Bacterial Hazards and Critical Control Points in Goat Processing at a Typical Tropical Abattoir in Ibadan, Nigeria

V.O. Adetunji and I.A. Odetokun
Corresponding Author:  V.O. Adetunji 

Key words:  Abattoir, critical control points, Enterobacteriaceae counts, goat carcasses processing, total aerobic plate counts, ,
Vol. 3 , (4): 249-254
Submitted Accepted Published
2011 June, 09 2011 July, 18 2011 August, 31

This study assessed bacteria hazards in goat processing line. Goat meat has become an important source of protein to the teaming Nigerian populace. Unhygienic processing of carcasses and inadequate sanitary conditions of the abattoir poses health risks to consumers. Enterobacteriaceae count and Total Aerobic Plate Counts were assayed along the processing line and facilities used in goat processing. Enterobacteriaceae count on goat carcasses increased from 12.70 logcfu/cm2 before evisceration to 13.72 logcfu/cm2 after singeing, while the Total Aerobic Plate Counts increased from 13.45 logcfu/cm2 for tables after wash to 14.01 logcfu/cm2 for tables or knives before wash and carcass after wash. These counts exceeded international limits (WHO/European Commission). The microbial assay showed a significant difference in Enterobacteriaceae count (p<0.05) along the processing line of goat carcasses but there was no significance difference in the Total Aerobic Plate Counts (p>0.05). A positive correlation (r2 = 0.0528) ensued between the Enterobacteriaceae count and Total Aerobic Plate Counts. Important Critical Control Points (CCPs) include: goat’s skin after singeing, evisceration, cutting (knife before use), display table before use and waste water generated during the processing. The findings in this study suggest that processed goat carcasses from the abattoir under study will pose serious health hazard to consumers. The public health implications and need to implement Hazard Analysis Critical Control system in goat carcass processing to ensure provision of wholesome meat for the human populace is therefore emphasized.
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  Cite this Reference:
V.O. Adetunji and I.A. Odetokun, 2011. Bacterial Hazards and Critical Control Points in Goat Processing at a Typical Tropical Abattoir in Ibadan, Nigeria.  International Journal of Animal and Veterinary Advances, 3(4): 249-254.
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ISSN (Online):  2041-2908
ISSN (Print):   2041-2894
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