Evaluation of Poultry Meat Safety Based on ISO 22000 As Food Safety Management System

Abstract

This study was conducted to evaluate the quality and safety of poultry meat from slaughter plant at various levels of standard (modern full automated plant, full automated plant, automated plant). The study considered the role of equipment used in plants beside the different production steps and their impact on product quality and safety. The microbial study showed that water from scalding and chilling tank from slaughter A. B recorded highly bacterial growth (uncountable). While the counter surface of slaughter B was clean from bacteria. The study showed highly significant differences (p<0.05) with respect to chemical and physical properties where the poultry A recorded higher mean value of moisture content while the poultry B recorded the highest mean value of protein and lowest mean value of peroxide value and poultry C recorded the highest mean value of peroxide value and fat content. The study of production steps revealed that there were four important steps (evisceration, reprocessing, chilling, finished product storage) that could be a source of contamination in absence of control and monitoring which are defined as critical control point. The research findings Implementation of ISO22000 speeds and simplifies processes, increase efficiency and reduces costs. Also improves food safety and hazard control. Finally, this study has suggested the application of food safety management system (ISO 22000) to Sudan poultry slaughter plant as meat safety tool to ensure the safety of poultry products.