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Original Article

AJVS. 2022; 75(1): 61-67

Application Of Some GMP Steps in One Recent Slaughterhouse

Kirellos W. Hanna, Mohamed I. Mousa, Hani E. Abo Youssef, Youssef S. Abdelshahid, Mohamed Ibrahim.


This study is a trial aimed to improve the hygienic status of beef carcasses through the application of GMP on some steps of the slaughterhouse line in an abattoir in Alexandria Province. The trial was evaluated through the determination of aerobic mesophilic counts, coliforms count, enterobacteriaceae count, and mould and yeast count of swab samples which performed before and after application of the GMP.
The samples used in this work have been obtained through Swabbing technique. Swabs were taken from the side surface of 160 random samples (80 samples before application of the GMP and 80 samples after application of the GMP) collected from the different parts of the slaughtering box, skin, evisceration station, and meat.
Our results could show presence of high microbial counts on the meat contact surfaces during slaughtering, skinning and evisceration station before application of GMP which have a clear influence on the microbial load of carcasses surfaces. We could conclude that the application of GMP could significantly reduce all studied microbial counts and could improve the safety of beef meat.
Moreover, we could recommend that all slaughterhouses must apply GMP along all steps of slaughter processing line as well as continuous personal hygiene and sanitation training to all workers and staff should be done to improve the hygienic status of such slaughterhouses to can produce high quality and safe meat and safe-guard consumer’s health.

Key words: Good manufacturing practices (GMP) steps – Slaughterhouse – Microbial counts of surfaces’ swabs.

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