ROVENA JAHELEZI1*, BIZENA BIJO2
1Veterinary Public Health, National Food Authority, Tirana – Albania
2Department of Veterinary Public Health, Faculty of Veterinary Medicine, Agricultural University of Tirana, Tirana – Albania
This study consists on compliance level assessment with Good Hygiene Practices (GHP) of Tirana poultry slaughterhouses as well as the assessment of their carcasses microbiological quality. The study was carried out in the period: February 2015-July 2015, in two slaughterhouses in Tirana. We took 15 samples from broiler carcasses, and we analyzed them in IFSV (Institute of Food Safety and Veterinary). The detection of Salmonella spp. in broiler carcasses is based on ISO 6579: 2002 method. From the samples that are analyzed, only 6.6% resulted with Salmonella spp. or one case positive from 15 samples analyzed. The presence of Salmonella spp. in broilers meat is more evident in the birds themselves, which carry the microorganism in their organs and make easier the distribution after the process of evisceration. However, the equipments, and the staff are considered as contaminant factors of meat. Particular importance should be paid to the carcasses cleaning, water and equipments disinfection used during slaughtering process. Statistical analyzes detected a significant impact of the hygienic conditions in the slaughter process toward the hygienic quality of poultry carcasses. The application of Good Hygiene Practices (GHP) and the implementation of HACCP in poultry slaughterhouses are considered an absolute necessity.