Review On Food Safety System With Reference To Meat Operations In Khartoum State, Sudan
July 5, 2016
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The objectives of this review are to evaluate the microbial and chemical hazards associated with meat operations in Khartoum State, Sudan;to assess the level of compliance of Hazard Analysis Critical Control Point pre-requisites in these operations with the international standards; and to forward suggestions to bridge gaps observed in the current food safety practices. The reviewed research studies reflected that the situation of microbial and chemical contamination in poultry and red meat in the slaughterhouses and factories of Khartoum State is higher than the level recommended by international regulatory bodies. This was attributed to the absence of implementation of Good Manufacturing Practices and Good Hygiene Practices. These studies identified and evaluated the bacteriological hazards from various species of bacteria isolated from processed beef such as E. coli, Staph aureus, Bacillus cereus, Salmonella spp., Shigella spp. and Clostridium perfringenes. Higher contamination levels of broiler meat with biological contaminants such asE. coli (34.6%), Proteus spp. (32.2%), Citrobacter spp. (13.5%), Salmonella spp. (10.4%), Listeria spp. (39%) were evident in many studies. As regard to chemical hazards, studies indicated that the problem of antibiotics abuse in cattle for meat production and the percentage of positive samples were considered to be high. The review also disclosed many gaps in the Sudanese Food Safety System such as the absence of central authority in charge of food safety inspection and monitoring activities. All the reviewed works recommended the implementation of HACCP system in poultry and red meat operations.
Mustafa, E. A., Salman, A. M., & Hamad, I. M. (2016). Review On Food Safety System With Reference To Meat Operations In Khartoum State, Sudan. RA Journal Of Applied Research, 2(07), 491–504. Retrieved from http://rajournals.in/index.php/rajar/article/view/326
[1] FAO/WHO 2004 Technical Meeting on the
Application of the Hazard Analysis Critical
Control Point (HACCP) System in Small
and/or Less Developed Businesses (SLDBs),
Rome, Italy, 13-15 December 2004. [2] IGAD. 2013 “The Contribution of Livestock
to the Sudan Economy.”Policy Brief Series.
International Crisis Group. 2013. Sudan’s
Spreading Conflict (II): War in Blue Nile.
Africa Report: 204 (18 June 2013).
[3] Krätli S., El Dirani O H, Young H 2013
STANDING WEALTH: Pastoralist Livestock
Production and Local Livelihoods in Sudan.
United Nations Environment Programme. P.O.
Box 30552, Nairobi, KENYA
[4]WTO 2007
http://www.wto.org/english/tratop_e/sps_e/spsa
gr_e.htm (December 5, 2007).
[5] OIE 2008
http://www.oie.int/eng/normes/en_mode.htm?2
1d10 (January 22, 2008). [6]CODEX 2007
http://www.codexalimentarius.net/web/index_e
n.jsp (December 5, 2007).
[7] Pearson, A.M. and Tauber, F.W. 1984 Spices
and condiments. In: Processed Meat. 2nd
edition, Pearson, A. M. and Gillet, T. A, Avi
Publishing Company Inc. Westport,
Connecticut. pp.256.
[8] Jimenez, S.M. Salsi, M.S. and Tiburzi, M.C.
2002 A comparison between broiler chicken
carcasses with and without visible fecal
contamination during the slaughtering process
on hazard identification of Salmonella spp.
Journal of Applied Bacteriology, 93(4), 593-
108. [9] Mead, G.C. 2004 Microbiological quality of
poultry meat: a Review. Brazilian Journal
ofPoultry Science, 6(3), 135 – 142.
[10] United Nations Population Fund (UNFPA).
Population Dynamics of
Sudan(http://countryoffice.unfpa.org/filemanag
er/files/sudan/facts/population_fact_sheet_final
1.pdf).
[11] National codex alimentarius committee 2013
FOOD SAFETY SITUATION IN SUDAN.
PREPARED IN HONOUR OF THE 50TH
ANNIVERSARY OF THE CODEX
ALIMENTARIUS COMMISSION. [12] Ministry of Agriculture, Animal Wealth and
Irrigation (MAAI) 2015 The Annual Report.
Ministry of Agriculture, Animal Wealth and
Irrigation, Khartoum State.
[13] Govender, R. 2014 A hazard analysis
methodology for the South African abattoir
hygiene management system. British Food
Hygiene 116: 2026 – 2047 [14] AKINNIBOSUN, FI. And IMADE, OS.
2015 Hygiene Assessment of the Performance
of Food Safety Management System
Implemented by Abattoirs in Edo State,
Nigeria. J. Appl. Sci. Environ. Manage. Sept,
2015 Vol. 19 (3) 521-529
[15] Howlett B, Bolton DJ and O’Sullivan C .
2005 Development of Pre-requisite
Programmes and HACCP Principles for Irish
Beef Slaughterhouses.Teagasc – The National
Food Centre ISBN 1 84170 393 1 June 2005
[16] Huss H H, Ababouch L and Gram L 2003
Assessment and management of seafood safety
and quality, FAO Fisheries Technical Paper
No. 444 ISBN 92-510495-8 Rome, FAO. [17] Little, C.L., Lock, D., Barnes, J.,and
Mitchell, R.T. 2003 “Microbiological quality
of food in relation to hazard analysis systems
and food hygiene training in UK catering and
retail premises.” Communicable Disease and
Public Health, 6(3) 250-258
[18] Clayton, D.A., Griffith, C.J., Peters A.C.,
and Price, P. 2002 “Food handlers’ Beliefs and
self-reported practices” 12(1) International
Journal of Environmental Health Research 25-
39
[19]Worsfold, D. 2001 “Food safety behaviour in
butchers’ shops.” 31 Nutrition & Food Science
1-13 [20] Nouichi S and Hamdi TM. 2009 Superficial
Bacterial Contamination of Ovine and Bovine
Carcasses at El- Harrach Slaughterhouse
(Algeria).Europ. J. Scientific Res. 38(3): 474-
485.
[21]Göksoy, E.Ö., Kirkan, S. and Kök, F. 2004
Microbiological Quality of Broiler Carcasses During Processing in Two Slaughterhouses in
Turkey. Poultry Science, 83(8), 1427-
1432.Govender, R. 2014 A hazard analysis
methodology for the South African abattoir
hygiene management system. British Food
Hygiene 116: 2026 – 2047.
[22] Dickson J.S. & Anderson M.E. 1992
Microbiological decontamination of food
animal carcasses by washing and sanitizing
systems: a review. J. Food Protec., 55 (2), 133-
140.
[23] Jeffery, B., Donald A.B., and Gill, C.O.
2003 Implementation of validated HACCP
system for the control of microbiological
contamination of pig carcass at a small abattoir.
Canadian Vetetranry Journal, 44(1). [24] Fasanmi GO, Olukole SG, and Kehinde OO.
2010 Microbial studies of table scrapings from
meat stalls in Ibadan Metropolis, Nigeria:
Implications on meat hygiene. Afr. J. Biotech.
9(21): 3158-3162.
[25] 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, 1998, p.
85-117.
[26] USDA 1997 Meat and poultry products
hazards and control guide. U. S. Department of
Agriculture. Food Safety and Inspection
Service.http://www.usda.gov [27] Darwish W S, Elsaid A. Eldaly, Mohamed
Tharwat El-Abbasy, Yoshinori Ikenaka, Shouta
Nakayama, and Mayumi Ishizuka 2013
Antibiotic residues in food: the African
scenario. Japanese Journal of Veterinary
Research 61(Supplement): S13-S22, 2013 [28] Eltayb, A., Barakat, S., Marrone, G.,
Shaddad, S. and St هlsbyLundborg, C. 2012
Antibiotic use and resistance in animal
farming: a quantitative and qualitative study on
knowledge and practices among farmers in
Khartoum, Sudan. Zoonoses Public Health,
59(5): 330-8.
[29] Sahu R and Saxena P 2014 Antibiotics in
Chicken Meat. CENTRE FOR SCIENCE AND
ENVIRONMENT 41, TUGHLAKABAD
INSTITUTIO NAL AREA, NEW DELHI –
110062 [30]Elnasri Hind, A., Salman Adil, M. and El
RadeSamah A. 2014 Screening of Antibiotic
Residues in Poultry Liver, Kidney and Muscle
in Khartoum State, Sudan. Journal of Applied
and Industrial Sciences, 2014, 2 (3): 116-122
[31] FAO 2008 Risk-based food inspection
manual. Food and Nutrition Paper No. 89.
Rome.
[32] WHO 2000 Food safety: Resolution of the
Executive Board of the WHO. 105th session
[33] Mohamed Elamin A. B. 2009 Assessment of
meat hygiene statues at Assabaloga
Slaughterhouse in Khartoum State, Sudan.
MVSc thesis, Dep. of Prev. Vet.Med, Fac.Of
Vet.Med. U of K.Sudan. [34] Abdalla, M.A.; Suliman, SE; Ahmed, D.E.
and Bakhiet, A.O. 2010 Methods for Reduction
of Contamination of Indigenous Cattle
Carcasses during Slaughtering. Assuit Vet.
Med. J., 56 (158), 86-93.
[35] Salman, Adil M.A. HussienAbdella H. and
Elniema A. Mustafa 2014 Some Quality
Aspects of Fresh and Refrigerated Beef Cuts in
Alkadaro Slaughterhouse, Khartoum- Sudan Journal of Applied and Industrial Sciences,
2015, 3(2):52-57
[36] Shuaib Y. A., Mohamed A. K., Mohamed-
Noor S.E., Elias .E. Suliman S, and Abdalla M.
A. 2015 Evaluation of the Safety Status of
Beef for Domestic Consumption during
Processing at Three Slaughterhouses in
Omdurman, the Sudan. IOSR Journal of
Agriculture and Veterinary Science (IOSRJAVS)
e-ISSN: 2319-2380, p-ISSN: 2319-
2372. Volume 8, Issue 4 Ver. III (Apr. 2015),
PP 22-27
[37] YoussifAyman 2015 “Applicability of
Hazard Analysis and Critical Control Points
(HACCP) System in Beef Processing Factories
in Khartoum State”. EC Microbiology 1.2
(2015): 70-87.[38] Abdalla, A. A. Suliman, S. E. Shuaib, Y. A.
and Abdalla M. A. 2013 Bacteriological Study
of Poultry Meat in Semi-Automatic Abattoir in
Khartoum State-Sudan.Sudan Journal of
Science and Technology Vol. 14 Agricultural
and Veterinary Sciences (JAVS No. 2).
[39] Ahmed, H. A. 2014 Bacterial Contamination
Of Chicken Carcasses At Abattoir in Khartoum
State-Sudan. A dissertation submitted to Sudan
University of Science and Technology for
partial fulfillment of the Requirement for
Master Degree of Preventive Veterinary
Medicine (M.P.V .M). [40] MOHAMED-NOOR, S.E. SHUAIB, Y.A.
SULIMAN, S.E. and ABDALLA, M.A. 2012
STUDY OF MICROBIAL
CONTAMINATION OF BROILERS IN
MODERN ABATTOIRS IN KHARTOUM
STATE. Food Technology 36(1) 74-80. [41] Mohammed, A. M. 2000 Implementation of
Hazard Analysis Critical Control Point
(HACCP) System in a Poultry Processing
Plant. A thesis submitted to the University of
Khartoum in Partial fulfillment for the degree
of Master of Veterinary Science
[42]Munir, E. H. Khalifa K. A. and Mohammed
A. M. 2014 Status of Food Safety Due to
Bacterial Contaminants of Poultry Meat and
Poultry Products in Khartoum State. 3(14):
1897-1904; Article no. JSRR.2014.14.006 [43] Alsheikh A. D. I., Mohammed G. E., Abdalla
M. A. andBakhietA. O. 2014 First Isolation
and Identification of Listeria
monocytogenesIsolated from Frozen andShock
Frozen Dressed Broiler Chicken inSudan.
British Microbiology Research Journal, 4(1):
28-38, 2014
[44]Omer, Khalifa, AbdelrahmanKhalifa2015
Studies on Salmonella spp. and Escherichia
coli Contamination in Poultry Meat Carcasses
at an Automatic Slaughterhouse in Khartoum
State . Sudan A thesis Submitted to the College
of Graduate Studies in the fulfillment of the
Requirement of Attaining Master of Science in
Veterinary Preventive Medicine and Public
Health Sudan University of Science and
Technology. [45]GABEER, G.A.K. SULIMAN, S.E. GHALI
A.and ABDALLA M.A. 2012 MICROBIAL
CONTAMINATION OF CHICKEN
CARCASSES DURING SLAUGHTERING
PROCESS IN KHARTOUM STATE,
SUDAN. Assiut Vet. Med. J. Vol. 58 No. 134
July 2012
[46]Ali,A.A. 2007Prevalence of bacterial
contamination of public health concern on
bovine carcasses at Khartoum state-Sudan. M.Sc. Thesis Sudan University of Science and
Technology, Sudan.
[47] Abdalla, M. A. SUliman, S. E. Ahmed, O.
E. and Bakhiet, A. O. 2009 Estimation of
bacterial contamination of indigenous bovine
carcasses in Khartoum (Sudan). African
Journal of Microbiology Research Vol. 3(12)
pp. 882-886.
[48] Elhassan I. M., Abdelgadir A. E. and
Ibrahim A. E. 2011 Microbiological
assessment of mutton intended for export from
Elkadaro export slaughter house, Sudan.
African Journal of Microbiology Research Vol.
5(8), pp. 893-897, 18 April, 2011 [49] Ibrahim, M. E. 2006 Hygienic assessment of
mutton intended for export from Elkadaro
export slaughterhouse. MVSc thesis, Dep. of
Prev. Vet.Med, Fac.Of Vet.Med. U of K.
Sudan.
[50]Elamin A.Y. 2002 Surface bacterial
contamination of mutton carcasses at the
production and retail levels Omdurman,
Khartoum State. MSc thesis, University of
Khartoum.
[51] WahabAlla, Mohamed Bashir TwfigEltigani
Mohamed and AtifElaminAbdelgadir 2011
Detection of antibiotics residues in beef in
Ghanawa Slaughterhouse, Khartoum State,
Sudan. African Journal of Food Science Vol.
5(10), pp. 574-580, 30 September, 2011 [52] El Hussein, A E Y, Elmansoury,Y S Hussien
MO, Taha MI, Mahgoub HA, and El Hussein
AM.2015 Oxytetracycline residues in Sheep
meat in Khartoum State, Sudan.J Adv Vet
Anim Res.2015; 2(3): 321-325 [53] Ibrahim I G., Sabiel, Y. A., Thoria, O. O.,
Khalafalla, A. E., Safa, O. S., Khogali, M. E.
Salwa, Hala, A. Elrayah, Manal H. Salih And
Muna, E. A. 2015 MICROBIOLOGICAL
AND HPLC ASSAYS FOR DETECTION OF
TETRACYCL INE RESIDUES IN CHICKEN
MEAT. Asian Journal of Science and
Technology Vol. 6, Issue 02, pp. 1020-1022,
2015
[54] Sirdar, M.M., Picard, J., Bisschop, S.,
Jambalang, A.R. &Gummow, B. 2012 ‘A
survey of antimicrobial residues in table eggs
in Khartoum State, Sudan, 2007–2008’,
Onderstepoort Journal of Veterinary Research
79(1), Art. #360, 9 pages [55] Animal Health and Food Safety Forum 2015
College of Veterinary Medicine in
collaboration with the Sudanese Standards &
Meteorology Organization (SSMO) and the 7
Vision Training Center. A forum held on 25
March 2015 at SSMO Capital Hall
Application of the Hazard Analysis Critical
Control Point (HACCP) System in Small
and/or Less Developed Businesses (SLDBs),
Rome, Italy, 13-15 December 2004. [2] IGAD. 2013 “The Contribution of Livestock
to the Sudan Economy.”Policy Brief Series.
International Crisis Group. 2013. Sudan’s
Spreading Conflict (II): War in Blue Nile.
Africa Report: 204 (18 June 2013).
[3] Krätli S., El Dirani O H, Young H 2013
STANDING WEALTH: Pastoralist Livestock
Production and Local Livelihoods in Sudan.
United Nations Environment Programme. P.O.
Box 30552, Nairobi, KENYA
[4]WTO 2007
http://www.wto.org/english/tratop_e/sps_e/spsa
gr_e.htm (December 5, 2007).
[5] OIE 2008
http://www.oie.int/eng/normes/en_mode.htm?2
1d10 (January 22, 2008). [6]CODEX 2007
http://www.codexalimentarius.net/web/index_e
n.jsp (December 5, 2007).
[7] Pearson, A.M. and Tauber, F.W. 1984 Spices
and condiments. In: Processed Meat. 2nd
edition, Pearson, A. M. and Gillet, T. A, Avi
Publishing Company Inc. Westport,
Connecticut. pp.256.
[8] Jimenez, S.M. Salsi, M.S. and Tiburzi, M.C.
2002 A comparison between broiler chicken
carcasses with and without visible fecal
contamination during the slaughtering process
on hazard identification of Salmonella spp.
Journal of Applied Bacteriology, 93(4), 593-
108. [9] Mead, G.C. 2004 Microbiological quality of
poultry meat: a Review. Brazilian Journal
ofPoultry Science, 6(3), 135 – 142.
[10] United Nations Population Fund (UNFPA).
Population Dynamics of
Sudan(http://countryoffice.unfpa.org/filemanag
er/files/sudan/facts/population_fact_sheet_final
1.pdf).
[11] National codex alimentarius committee 2013
FOOD SAFETY SITUATION IN SUDAN.
PREPARED IN HONOUR OF THE 50TH
ANNIVERSARY OF THE CODEX
ALIMENTARIUS COMMISSION. [12] Ministry of Agriculture, Animal Wealth and
Irrigation (MAAI) 2015 The Annual Report.
Ministry of Agriculture, Animal Wealth and
Irrigation, Khartoum State.
[13] Govender, R. 2014 A hazard analysis
methodology for the South African abattoir
hygiene management system. British Food
Hygiene 116: 2026 – 2047 [14] AKINNIBOSUN, FI. And IMADE, OS.
2015 Hygiene Assessment of the Performance
of Food Safety Management System
Implemented by Abattoirs in Edo State,
Nigeria. J. Appl. Sci. Environ. Manage. Sept,
2015 Vol. 19 (3) 521-529
[15] Howlett B, Bolton DJ and O’Sullivan C .
2005 Development of Pre-requisite
Programmes and HACCP Principles for Irish
Beef Slaughterhouses.Teagasc – The National
Food Centre ISBN 1 84170 393 1 June 2005
[16] Huss H H, Ababouch L and Gram L 2003
Assessment and management of seafood safety
and quality, FAO Fisheries Technical Paper
No. 444 ISBN 92-510495-8 Rome, FAO. [17] Little, C.L., Lock, D., Barnes, J.,and
Mitchell, R.T. 2003 “Microbiological quality
of food in relation to hazard analysis systems
and food hygiene training in UK catering and
retail premises.” Communicable Disease and
Public Health, 6(3) 250-258
[18] Clayton, D.A., Griffith, C.J., Peters A.C.,
and Price, P. 2002 “Food handlers’ Beliefs and
self-reported practices” 12(1) International
Journal of Environmental Health Research 25-
39
[19]Worsfold, D. 2001 “Food safety behaviour in
butchers’ shops.” 31 Nutrition & Food Science
1-13 [20] Nouichi S and Hamdi TM. 2009 Superficial
Bacterial Contamination of Ovine and Bovine
Carcasses at El- Harrach Slaughterhouse
(Algeria).Europ. J. Scientific Res. 38(3): 474-
485.
[21]Göksoy, E.Ö., Kirkan, S. and Kök, F. 2004
Microbiological Quality of Broiler Carcasses During Processing in Two Slaughterhouses in
Turkey. Poultry Science, 83(8), 1427-
1432.Govender, R. 2014 A hazard analysis
methodology for the South African abattoir
hygiene management system. British Food
Hygiene 116: 2026 – 2047.
[22] Dickson J.S. & Anderson M.E. 1992
Microbiological decontamination of food
animal carcasses by washing and sanitizing
systems: a review. J. Food Protec., 55 (2), 133-
140.
[23] Jeffery, B., Donald A.B., and Gill, C.O.
2003 Implementation of validated HACCP
system for the control of microbiological
contamination of pig carcass at a small abattoir.
Canadian Vetetranry Journal, 44(1). [24] Fasanmi GO, Olukole SG, and Kehinde OO.
2010 Microbial studies of table scrapings from
meat stalls in Ibadan Metropolis, Nigeria:
Implications on meat hygiene. Afr. J. Biotech.
9(21): 3158-3162.
[25] 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, 1998, p.
85-117.
[26] USDA 1997 Meat and poultry products
hazards and control guide. U. S. Department of
Agriculture. Food Safety and Inspection
Service.http://www.usda.gov [27] Darwish W S, Elsaid A. Eldaly, Mohamed
Tharwat El-Abbasy, Yoshinori Ikenaka, Shouta
Nakayama, and Mayumi Ishizuka 2013
Antibiotic residues in food: the African
scenario. Japanese Journal of Veterinary
Research 61(Supplement): S13-S22, 2013 [28] Eltayb, A., Barakat, S., Marrone, G.,
Shaddad, S. and St هlsbyLundborg, C. 2012
Antibiotic use and resistance in animal
farming: a quantitative and qualitative study on
knowledge and practices among farmers in
Khartoum, Sudan. Zoonoses Public Health,
59(5): 330-8.
[29] Sahu R and Saxena P 2014 Antibiotics in
Chicken Meat. CENTRE FOR SCIENCE AND
ENVIRONMENT 41, TUGHLAKABAD
INSTITUTIO NAL AREA, NEW DELHI –
110062 [30]Elnasri Hind, A., Salman Adil, M. and El
RadeSamah A. 2014 Screening of Antibiotic
Residues in Poultry Liver, Kidney and Muscle
in Khartoum State, Sudan. Journal of Applied
and Industrial Sciences, 2014, 2 (3): 116-122
[31] FAO 2008 Risk-based food inspection
manual. Food and Nutrition Paper No. 89.
Rome.
[32] WHO 2000 Food safety: Resolution of the
Executive Board of the WHO. 105th session
[33] Mohamed Elamin A. B. 2009 Assessment of
meat hygiene statues at Assabaloga
Slaughterhouse in Khartoum State, Sudan.
MVSc thesis, Dep. of Prev. Vet.Med, Fac.Of
Vet.Med. U of K.Sudan. [34] Abdalla, M.A.; Suliman, SE; Ahmed, D.E.
and Bakhiet, A.O. 2010 Methods for Reduction
of Contamination of Indigenous Cattle
Carcasses during Slaughtering. Assuit Vet.
Med. J., 56 (158), 86-93.
[35] Salman, Adil M.A. HussienAbdella H. and
Elniema A. Mustafa 2014 Some Quality
Aspects of Fresh and Refrigerated Beef Cuts in
Alkadaro Slaughterhouse, Khartoum- Sudan Journal of Applied and Industrial Sciences,
2015, 3(2):52-57
[36] Shuaib Y. A., Mohamed A. K., Mohamed-
Noor S.E., Elias .E. Suliman S, and Abdalla M.
A. 2015 Evaluation of the Safety Status of
Beef for Domestic Consumption during
Processing at Three Slaughterhouses in
Omdurman, the Sudan. IOSR Journal of
Agriculture and Veterinary Science (IOSRJAVS)
e-ISSN: 2319-2380, p-ISSN: 2319-
2372. Volume 8, Issue 4 Ver. III (Apr. 2015),
PP 22-27
[37] YoussifAyman 2015 “Applicability of
Hazard Analysis and Critical Control Points
(HACCP) System in Beef Processing Factories
in Khartoum State”. EC Microbiology 1.2
(2015): 70-87.[38] Abdalla, A. A. Suliman, S. E. Shuaib, Y. A.
and Abdalla M. A. 2013 Bacteriological Study
of Poultry Meat in Semi-Automatic Abattoir in
Khartoum State-Sudan.Sudan Journal of
Science and Technology Vol. 14 Agricultural
and Veterinary Sciences (JAVS No. 2).
[39] Ahmed, H. A. 2014 Bacterial Contamination
Of Chicken Carcasses At Abattoir in Khartoum
State-Sudan. A dissertation submitted to Sudan
University of Science and Technology for
partial fulfillment of the Requirement for
Master Degree of Preventive Veterinary
Medicine (M.P.V .M). [40] MOHAMED-NOOR, S.E. SHUAIB, Y.A.
SULIMAN, S.E. and ABDALLA, M.A. 2012
STUDY OF MICROBIAL
CONTAMINATION OF BROILERS IN
MODERN ABATTOIRS IN KHARTOUM
STATE. Food Technology 36(1) 74-80. [41] Mohammed, A. M. 2000 Implementation of
Hazard Analysis Critical Control Point
(HACCP) System in a Poultry Processing
Plant. A thesis submitted to the University of
Khartoum in Partial fulfillment for the degree
of Master of Veterinary Science
[42]Munir, E. H. Khalifa K. A. and Mohammed
A. M. 2014 Status of Food Safety Due to
Bacterial Contaminants of Poultry Meat and
Poultry Products in Khartoum State. 3(14):
1897-1904; Article no. JSRR.2014.14.006 [43] Alsheikh A. D. I., Mohammed G. E., Abdalla
M. A. andBakhietA. O. 2014 First Isolation
and Identification of Listeria
monocytogenesIsolated from Frozen andShock
Frozen Dressed Broiler Chicken inSudan.
British Microbiology Research Journal, 4(1):
28-38, 2014
[44]Omer, Khalifa, AbdelrahmanKhalifa2015
Studies on Salmonella spp. and Escherichia
coli Contamination in Poultry Meat Carcasses
at an Automatic Slaughterhouse in Khartoum
State . Sudan A thesis Submitted to the College
of Graduate Studies in the fulfillment of the
Requirement of Attaining Master of Science in
Veterinary Preventive Medicine and Public
Health Sudan University of Science and
Technology. [45]GABEER, G.A.K. SULIMAN, S.E. GHALI
A.and ABDALLA M.A. 2012 MICROBIAL
CONTAMINATION OF CHICKEN
CARCASSES DURING SLAUGHTERING
PROCESS IN KHARTOUM STATE,
SUDAN. Assiut Vet. Med. J. Vol. 58 No. 134
July 2012
[46]Ali,A.A. 2007Prevalence of bacterial
contamination of public health concern on
bovine carcasses at Khartoum state-Sudan. M.Sc. Thesis Sudan University of Science and
Technology, Sudan.
[47] Abdalla, M. A. SUliman, S. E. Ahmed, O.
E. and Bakhiet, A. O. 2009 Estimation of
bacterial contamination of indigenous bovine
carcasses in Khartoum (Sudan). African
Journal of Microbiology Research Vol. 3(12)
pp. 882-886.
[48] Elhassan I. M., Abdelgadir A. E. and
Ibrahim A. E. 2011 Microbiological
assessment of mutton intended for export from
Elkadaro export slaughter house, Sudan.
African Journal of Microbiology Research Vol.
5(8), pp. 893-897, 18 April, 2011 [49] Ibrahim, M. E. 2006 Hygienic assessment of
mutton intended for export from Elkadaro
export slaughterhouse. MVSc thesis, Dep. of
Prev. Vet.Med, Fac.Of Vet.Med. U of K.
Sudan.
[50]Elamin A.Y. 2002 Surface bacterial
contamination of mutton carcasses at the
production and retail levels Omdurman,
Khartoum State. MSc thesis, University of
Khartoum.
[51] WahabAlla, Mohamed Bashir TwfigEltigani
Mohamed and AtifElaminAbdelgadir 2011
Detection of antibiotics residues in beef in
Ghanawa Slaughterhouse, Khartoum State,
Sudan. African Journal of Food Science Vol.
5(10), pp. 574-580, 30 September, 2011 [52] El Hussein, A E Y, Elmansoury,Y S Hussien
MO, Taha MI, Mahgoub HA, and El Hussein
AM.2015 Oxytetracycline residues in Sheep
meat in Khartoum State, Sudan.J Adv Vet
Anim Res.2015; 2(3): 321-325 [53] Ibrahim I G., Sabiel, Y. A., Thoria, O. O.,
Khalafalla, A. E., Safa, O. S., Khogali, M. E.
Salwa, Hala, A. Elrayah, Manal H. Salih And
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All Content should be original and unpublished.
