Review On Food Safety System With Reference To Meat Operations In Khartoum State, Sudan
Journal Title: RA Journal Of Applied Research - Year 2016, Vol 2, Issue 7
Abstract
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
Authors and Affiliations
Elniema. A. Mustafa
Keywords
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