Assessment of the Level of Hazard Analysis and Critical Control Point (HACCP) Prerequisites Adopted in Poultry Meat Production and Processing in Khartoum State, Sudan
Authors: Ahmed Mona Ahmed Babiker , Abdelgadir Atif Elamin , Ismail Hayfa Mohammed 
Published: October 2021

This study was conducted to evaluate the current implementation level of Hazard Analysis and Critical Control Point (HACCP) prerequisites adopted in poultry meat production and processing in Khartoum State, Sudan. To achieve the goal, a cross sectional study was conducted. Data and samples were collected from January to September 2018 from 12 close system broiler slaughterhouses according to Non-Probability Multistage Cluster Sampling Method in Khartoum, Khartoum North (Bahri), and Omdurman localities (4 farms from each). A standardized questionnaire was conducted for slaughterhouses (12 for each) to investigate the current status of implemented HACCP prerequisites. One hundred and eighty swab samples were taken from different sites in the slaughterhouses’ halls (surfaces, workers’ hands, boots, water, and chillers) followed by 240 swab samples collected from broiler carcasses after 4 process steps (defeathering, evisceration, washing and chilling). After bacterial culturing, isolation, and identification, all collected Data were subjected to descriptive and analytical statistic such as Chi square and ANOVA using SPSS. Low level of good practices in slaughterhouses was shown regarding programmed documented personal hygiene staff training and qualification for responsibilities 50.0% (n=6), preventative maintenance 41.7% (n=5), and appropriate use of personal facilities 58.3% (n=7). In addition to that, 66.7% (n=8) of examined premises showed difficulty in cleaning, inadequate ventilation and 33.3% (n=4) showed lack of sanitary facilities (dispensers, personnel changing rooms, toilets, washing basins). Unhealthy practices and habits were observed in majority of workers during work such as not washing hands before entering production areas, smoking, and eating and drinking in processing areas, beside low level of medical check in two thirds of them 66.7% (n=8). Bacterial growth was shown in 60.0% (n=108) and 58.80% (n=141) of slaughterhouses’ halls samples and meat samples respectively. There was significant difference between state of growth of slaughterhouses’ halls sample and farm location (χ2=7.22 and P-value = 0. 027) while a high significant difference in association between state of growth of meat samples and slaughterhouses’ location (χ2=43.02 and P-value=0. 000) was revealed. The Gram positive and Gram negative isolates were mostly detected in workers’ hands 19.60% (n=56) and 4.36% (n=12) respectively. The difference between growth state of bacteria in slaughterhouses’ halls samples and sample sites was highly significant (χ2=30.92 and P-value=0.000) and the highest growth was shown in workers’ hands. On the other hand, most of Gram positive and Gram negative bacteria in processing steps were detected after defeathering 14.40% (n=41) and evisceration 2.49% (n=7) steps. However, there was no significant difference resulting from association of state of bacterial growth of poultry meat samples and different process steps (χ2=5.14 and P-value=0.162). Slaughterhouses’ halls samples and meat samples were found contaminated with harmful pathogenic bacteria such as Salmonella spp. 1.41% (n=4), Escherichia coli 9.51% )n=27(, Staphylococcus aureus 7.75% (n=22), Citrobacter frundi 1.41% (n=4), and Micrococcus kristanae 8.75% (n=24). In conclusion, effective adoption of HACCP PRPs and biosecurity measures in Khartoum State has not been given serious attention beside lack of knowledge, resources, and absence of official authority’s role. Absence of proper “Farm to Table” hygiene policy in broiler production negatively affects poultry meat hygiene and consequently threatens public health. Therefore, formulation of suitable procedures and regulations by official authorities for implementing HACCP PRPs and biosecurity measures are needed to ensure poultry meat hygiene from primary stages of production till the end product.