Quality Control Comparison of Processed Products in Semi-Industrial and Industrial Poultry Slaughterhouses

In this survey, the microbiological control of poultry carcass slaughtered in industrial and semiindustrial slaughterhouses were compared (25 samples in each line). In industrial slaughter line, no process is performed manually. The visceral organs are removed automatically and chilling air is used to cool down the carcasses while in the semi-industrial line, the visceral organ removing is a manual procedure and chilling the carcasses is done by floating them in ice water. The bacterial contamination in each sample was studied using Total Count and Fecal Coli form by using pour plate count and MPN method, respectively and led to the isolation of E. coli, Salmonella, Staphylococcus aurous, Campylobacter, Listeria and Vibrio. The results showed that Total Count of%8 and%12 the industrial and semi-industrial lines ´samples were above the standard, respectively. In addition, Coli form count was above the standard in 24% of semi-industrial samples. None of the samples in the industrial line were Fecal Coli form & E. coli contaminated. In the semi-industrial line; Fecal Coliform & E, Coli were isolated from 44% and%52 of the sample, respectively. Staphylococcus aureus was not isolated from any of the samples in the industrial line while in the semi-industrial line, 8% of the samples had the contamination above the standard. No Campylobacter, Listeria, Staphylococcus aureus and Vibrio could be isolated from these 50 samples.