Application of Hazard Analysis and Critical Control Point (HACCP) in Egyptian Slaughter Houses to Obtain High Quality Meat

4 Abstract: The current study aimed to determine the effect of application of the hazard analysis and critical control point (HACCP) system on the quality of fresh meat slaughtered in Egyptian abattoirs especially on counts and incidence of some indicator microorganisms and isolation of pathogenic ones. It was achieved through sensory evaluation by examination of meat samples for the color, odor and consistency before and after application of the HACCP system. Also, total bacterial count (TBC), total coliforms count (TCC) and total Staphylococcus count before and after application of the HACCP system were performed. A total of 200 samples of beef meat randomly collected (100 samples before application of HACCP and 100 samples after application of HACCP) from different abattoirs located in Behera Province, Egypt. Based on the obtained results in the current study, it was concluded that the application of HACCP system in slaughter houses under Egyptian conditions improved the meat quality through improving the sensory characters of the meat as color, consistency and odor as well as decreasing the number of samples showing bacterial contamination that was indicated by decreasing the levels of Total Bacterial Counts, E. coli counts and Staphylococcal counts. Moreover, it was noticed that the previously mentioned bacterial counts were found to be matched with Egyptian standards of beef meat after application of HACCP.