ISSN: 0973-7510

E-ISSN: 2581-690X

Snezana Ivanovic1 , Milan Z. Baltic2, Ksenija Nesic1, Miroslav Zujovic3, Jelena Ivanovic2 and Svetlana Vukovic1
1Department of Food Safety, Institute of Veterinary Medicine of Serbia, VojvodeToze 14, 11000 Belgrade, Serbia.
2Department of Food Hygiene and Technology, Faculty of Veterinary Medicine Belgrade University, Bulevaroslobodjenja 18, 11000 Belgrade, Serbia.
3Department of Animal Breeding and Reproduction, Institute for Animal Husbandry,
Autoput 16, 11080 Zemun, Serbia.
J Pure Appl Microbiol. 2014;8(1):101-108
© The Author(s). 2014
Received: 10/07/2013 | Accepted: 12/09/2013 | Published: 28/02/2014
Abstract

Meat of goats can also be a source of pathogenic bacteria. In meat of healthy goats, the bacteria may enter the surface of the carcass in the abattoir, at slaughter and during processing of the hull. The aim of our study was to determine microbial contamination of carcasses of goats at the slaughter, before and after chilling, by determination of the total count of aerobic mesophylic bacteria (aerobic colony count), bacteria of family Enterobacteriaceae and Salmonella spp. Wet swabs were taken at slaughtering, immediately after the primary treatment, by non-destructive method, from a total of 95 goat carcasses. At the same time, the samples were taken for Salmonella testing. The total count of aerobic mesophyilic bacteria (log 10cfu/cm2) by method ISO 4833:2003, the number of Enterobacteriaceae (log10cfu/cm2) by method ISO21528-2:2004 and the presence of Salmonella spp. by method ISO6579:2002 were determined in swabs. The obtained results were interpreted according to the European regulation EC1441/2007. Test results showed that the average values of the total count of aerobic mesophylic bacteria and Enterobacteriaceae were with in the satisfactory range (£ 3.5 log10cfu/cm2 and £ 1.5 log cfu/cm2 respectively). Salmonella spp. was not isolated.

Keywords

Goats, Slaughterhouse, Process hygiene, Criteria

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