THE MICROBIOLOGY OF SHEEP CARCASSES PROCESSED IN A MODERN INDIAN ABATTOIR

A study has been conducted on the microbiology, of sheep carcasses processed in a modern abattoir. The data revealed that careful handling at the different stages of processing of sheep reduced the level of microbial contamination of carcasses. Processing steps such as evisceration and washing did not increase the microbial counts on the carcass surface. Sources of microbial contamination in the abattoir were examined. It was observed that skin, floor washings, intestinal contents and gambrels were the major sources of microbial contamination. Seasonality did not have any effect on the microbial contamination of carcasses. The study revealed that total plate counts in 86.6% of the carcasses ranged between 3.0-4.9 log/cm2. The counts of coliforms, staphylococci, enterococci ans psychrotrophs were low. Pathogens such as Salmonella were not detected. The microbial counts were well within the generally acceptable levels. These findings demonstrated hygienic handling of carcasses. Shoulder and neck are the critical points for microbiological sampling as these sites showed higher microbial counts. Micrococcus and Staphylococcus predominated among microoganisms associated with carcasses. It was noted that differences occurred in microbial types of carcasses processed in tropical and temperate climates. The data generated in a model facility provided useful information for improving meat handling practices.