الفهرس 
SUPERVISION SHEETOnly 14 pages are availabe for public view
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Abstract
This study was conducted to evaluate the hygienic measures applied in commercial poultry processing plants. Total bacterial, coliform and fungal count were determined and salmonella and campylobacter were isolated from air, water, personnel hands, surfaces and equipment and carcass rinses. Also, evaluation of chlorine and per-acetic acid as disinfectants and evaluation of rendering process as a method of hygienic disposal of by-products. Results showed that poultry carcasses are exposed to contamination through the continuous exposure to different sources such as: air, water, contact with different equipment surfaces and hands of employees. Such contamination takes place during preparation stages and in refrigerators. Processing stages can only reduce count of bacteria and fungi but there is no complete elimination of contaminants. Pathogenic bacteria like salmonella and campylobacter count may decrease by processing but can be attached to carcass surface, tolerate action of dilution and used sanitizer and increase incidence of contaminated carcasses. To minimize the risk of such contamination allow good ventilation in all plant compartments specially the hall of scalding and plucking in order to reduce fungal contamination, daily cleaning and disinfection of the surfaces and used equipments specially processing hall and evisceration equipment, addition of effective sanitizers as chlorine at proper concentrations more than 50 ppm or per-acetic acid at concentration above 230 ppm to chilling water and pH should be kept below 6.5 and periodical examination of employee who actually handle slaughtered birds. Rendering poultry by-products resulted in complete elimination of Campylobacter spp. and relatively high reduction of total bacterial and fungal counts but some fungal and bacterial strains were found in the final product. This is either due to ineffective heat treatment or may be due to recontamination from the rendering plant environment.