Abstract
Article Details: Received: 2020-10-06 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.37-40 The food industry has an important role in the prevention of food borne illnesses. Contamination of food can occur in any stage of the production, storage and distribution. An essential part of keeping the products safe is food hygiene. The production process is complicated, changing the processes of production, preparation, and distribution, means there is more room for doubt about the hygienic status of the food. Slaughterhouses are primary production sites and their general hygiene requirements are set out in Regulation (EC) No 852/2004 and the commission regulation (EC) No 2023/2006. These regulations include the minimum rules for cleaning and sanitation of the production sites and requirements for education and training of personnel. Regulations must be followed by all businesses that produce food of animal origin. All levels of the production must operate under hygienic conditions in accordance with above mentioned regulations.The objective of this study was to determine the hygienic level of evaluated surfaces â stunning box, shower wall, floor and lift by microbiological swabs from room, where was perform slaughtering and bleeding. Microbiological swabs were taken before process of slaughtering and bleeding, during process and after disinfection. The swabs were taken from evaluated areas of 10 x 10 cm. The sampled areas were wiped by sterile cotton swabs, the swabs were placed in a sterile tube containing 10 ml of sterile saline solution. From this mixture 0.1 ml was applied to the different agar plates Meat peptone agar, Endo agar, Sabouraud agar. For disinfection of monitored surfaces in slaughterhouse was used disinfectant Virkon S in a 1 % concentration which was effective on all monitored surfaces which was confirmed by statistical analysis. In conclusion, effective disinfection performed by suitable disinfectant in slaughterhouse is essential because it help to prevent the spread of many microorganisms which could cause seriuos consequences on health status of animal and human.  Keywords: microbiological swabs, disinfection, Virkon S, slaughterhouse, hygienic condition References ALONGE, D. O. (1991). Textbook of Meat Hygiene in the Tropics . Farm Coe Press. Ibadan, Nigeria, pp. 58. ISSN 2224-6088 DAVIES, A. & BOARD, R. (1998). The Microbiology of Meat and Poultry . Blackie Academic & Professional, London, 346â365. ISBN 978-0-7514-0398-5 DILLON, V.  M. (1998). Yeasts and moulds associated with meat and meat products . In DAVIES, A.; BOARD, R. (Eds.) The Microbiology of Meat and Poultry. London: Blackie Academic and Professional, 85â117.  EISEL, W. G., LINTON, R. H. & MURIANA, P. M. A. (1997). Survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a processing plant. 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Highlights
A slaughterhouse, known as an abattoir, is a place where creatures are executed to give nourishment as in meat
The aim of the work was to determine the effectiveness of disinfectant Virkon S which was used in a 1% concentration by using microbiological swabs on total count of bacteria, coliform bacteria and moulds found on monitored surfaces in the slaughterhouse and on the basis of obtained results to assess the level of hygiene
Virkon S is recommended for use as a hard surface disinfectant in livestock production and transportation facilities
Summary
A slaughterhouse, known as an abattoir, is a place where creatures are executed to give nourishment as in meat. Fresh meat is contaminated with a variety of microorganisms and, if not properly handled and preserved, they support growth of spoilage and pathogenic species, leading to loss of quality and potential public health problems (Davies, 2000). Microorganisms are introduced through a variety of sources when the sterile muscles of healthy animals are exposed to the environment during slaughter, cutting and further handling.The main contamination sources of meat occurre during slaughtering processes such as gastro-intestinal tract content, hides of the slaughtered animals, and staff and the work environment. Non compliace of hygiene practices in slaughterhouses poses a serious problem, which can increase food safety risks. The risk posed is the highest given that meat is important in regards to foodborne illnesses. Level of hygiene practices may be influenced by experience, profession and training of workers
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