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Prerequisites for HACCP in poultry processing in Maputo, Mozambique

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Title Prerequisites for HACCP in poultry processing in Maputo, Mozambique
 
Creator Muchangos, A.C.
Makita, K.
Grace, Delia
Matusse, H.
McCrindle, C.M.E.
 
Subject food safety
health
 
Description Poultry is a major component of the diet and a valuable and affordable source of protein for all levels of
society. It is unknown whether poultry meat consumption contributes to diarrheal diseases, an important
cause of mortalities. This study used participatory risk analysis to investigate the value chains for poultry
processing in Maputo, indicating possible stages at which there was a risk of microbiological hazards that
could influence safety of the final product. The method included semi structured interviews, various focus
group discussions and observation of poultry processing in both formal abattoirs and informal slaughter
(farms and live bird markets). The magnitude of the risk of microbiological hazards was estimated using
laboratory analysis, specifically 3M™ Petrifilm™ Plates for E coli Type I, Coliforms and plate count
as indicators of contamination to assess the compliance with GHP and GMP, relevant pre-requisites for
HACCP. 330 samples of poultry carcass were randomly collected from abattoirs, live bird markets and
farms. The contamination rate with E. coli Type I was significantly higher in markets (63%) than abattoirs
(39%) and farms (40%). Suggesting a higher likelihood of risk in poultry meat from live bird markets than
those from the abattoir or direct from the farm. All three value chains were, however, contaminated with
the faecal derived organism, which has the potential to cause food born disease in consumers. Prerequisites
such as lack of processing infrastructure, inadequate waste management and poor hygiene were observed
in markets. In the formal abattoir, disinfection of surface and utensils, ablutions or hand disinfection and
chilling system was found to be inadequate. A hygiene assessment system is proposed with a focus on those
CCPs suggested by the research and participatory risk communication strategy has been developed for all
those involved in the poultry chain to improve hygiene and safety of poultry meat.
 
Date 2012-08-20
2012-09-16T09:18:26Z
2012-09-16T09:18:26Z
 
Type Poster
 
Identifier Muchangos, A.C., Makita, K., Grace, D., Matusse, H. and McCrindle, C.M.E. 2012. Prerequisites for HACCP in poultry processing in Maputo, Mozambique. Poster prepared for the 13th conference of the International Society for Veterinary Epidemiology and Economics, Maastricht, The Netherlands, 20-24 August 2012. South Africa: University of Pretoria.
https://hdl.handle.net/10568/21759
https://www.slideshare.net/ILRI/isvee-prerequisites-for-haccp
 
Language en
 
Rights Open Access
 
Publisher University of Pretoria