54476_24801

‫إعداد ‪ /‬عالء بن محمد جميل بن مصطفى باتوبارة‬
‫أعش‪ٚ‬ذ ْزِ انذساسخ ثغشض رم‪ٛٛ‬ى االشزشاعبد انفُ‪ٛ‬خ ٔ انًًبسسبد انصح‪ٛ‬خ انًزجؼخ ف‪ٙ‬‬
‫يسهخ عذح انشًبن‪ ٔ ٙ‬سصذ انزهٕس انً‪ٛ‬كشٔث‪ ٙ‬نغً‪ٛ‬غ يشاحم انزثح ٔ انزغٓ‪ٛ‬ض ٔ دساسخ يذٖ رأْم‬
‫انًسهخ نزغج‪ٛ‬ك َظبو انٓبست )‪ ٔ (HACCP‬انزؼشف ػهٗ أٔعّ انُمص انز‪ ٙ‬رؼٕق رغج‪ٛ‬ك انُظبو‬
‫ثبنًسهخ‪.‬‬
‫أٔضحذ انُزبئظ أٌ انًسهخ يغبثك نالشزشاعبد انفُ‪ٛ‬خ انًغهٕثخ يٍ ح‪ٛ‬ش انًسبحخ ‪,‬‬
‫رٕف يصذس نمي‪ٛ‬بِ انُم‪ٛ‬خ‪ ٔ ,‬األدٔاد انًغهٕثخ حست‬
‫ٔأسغح األسض‪ٛ‬بد ‪ٔ ,‬اإلضبءح‪ ٔ ,‬س‬
‫انًٕاصفبد انم‪ٛ‬بس‪ٛ‬خ انسؼٕد‪ٚ‬خ ‪ ,‬ث‪ًُٛ‬ب ٔعذ أٌ االشزشاعبد انفُ‪ٛ‬خ نهحٕائظ ٔ األسمف ٔاألثٕاة‬
‫ٔدسعخ انزجش‪ٚ‬ذ ثبنضالعبد نى ركٍ يغبثمخ نالشزشاعبد ‪ ,‬كزنك رى يالحظخ انؼذ‪ٚ‬ذ يٍ انًًبسسبد‬
‫٘ أٔ إسشبد‪ٚ‬خ‬
‫انخبعئخ نهؼبيه‪ ٍٛ‬أصُبء يشاحم انزثح ٔال رغٓ‪ٛ‬ض ثسجت ػذو ٔعٕد ثشايظ رذس‪ٚ‬ت ِ‬
‫نهؼبيه‪ ٍٛ‬ثبنًسهخ‪.‬‬
‫كًب أٔضحذ انُزبئظ ػذو ٔعٕد ثشَبيظ يؼزًذ نًكبفحخ َبلالد األيشاض داخم انًسهخ‬
‫ٔرؼزجش عشق انًكبفحخ انحبن‪ٛ‬خ غ‪ٛ‬ش كبف‪ٛ‬خ ٔغ‪ٛ‬ش فؼبنخ ‪ٔ ,‬ػهٗ انشغى يٍ ٔعٕد ثشَبيظ ع‪ٛ‬ذ‬
‫نمرخهص يٍ انُفب‪ٚ‬بد انصهجخ ٔانسبئهخ إال أَخ ال ‪ٚ‬زى االسزفبدح يٍ يخهفبد انًسهخ ثغش‪ٚ‬مخ‬
‫الزصبد‪ٚ‬خ ثبنشغى يٍ ل‪ًٛ‬زٓب ٔإيكبَ‪ٛ‬خ اسزخذايٓب ف‪ ٙ‬انؼذ‪ٚ‬ذ يٍ انصُبػبد‪.‬‬
‫ٔ أظٓشد انُزبئظ ٔعٕد انؼذ‪ٚ‬ذ يٍ انًًبسسبد انخبعئخ أصُبء ػًه‪ٛ‬بد اإلديبء ٔ انسهخ‬
‫اسرفبع انحًم انً‪ٛ‬كشٔث‪ ٙ‬نهكبئُبد‬ ‫ٔإصانخ األحشبء ٔانزجش‪ٚ‬ذ ٔلذ ظٓش اصش رهك انًًبسسبد ػهٗ‬
‫انح‪ٛ‬خ انذل‪ٛ‬مخ انً‪ٛ‬ضٔف‪ٛ‬ه‪ٛ‬خ (انًحجخ نذسعبد انحشاسح انًزٕسغخ ) ٔانس‪ٛ‬كشٔف‪ٛ‬ه‪ٛ‬خ (انًحجخ نذسعبد‬
‫انحشاسح انًُخفضخ ) ٔثكز‪ٛ‬ش‪ٚ‬ب االسزبف‪ٛ‬هٕكٕكس ٔثكز‪ٛ‬ش‪ٚ‬ب انمٕنٌٕ انكه‪ٛ‬خ ٔانجشاص‪ٚ‬خ ٔانخًبئش‬
‫ٔانفغش‪ٚ‬بد ػهٗ أسغح انزةائح كًحصهخ ف‪ ٙ‬عً‪ٛ‬غ يشاحم انزثح اليخزهفخ‪.‬‬
‫ٔلذ رى ٔضغ رصٕس نًذٖ إيكبَ‪ٛ‬خ رغج‪ٛ‬ك َظبو انٓبست ثبنًسهخ ٔ رحذ‪ٚ‬ذ انجشايظ األٔن‪ٛ‬خ‬
‫انًغهٕة اسزكًبنٓب حزٗ ‪ًٚ‬كٍ رغج‪ٛ‬ك انُظبو ثبنًسهخ‪ٔ ,‬رى رحذ‪ٚ‬ذ اليخبعش انًحزًهخ )‪َٔ (CP‬مبط‬
‫انزحكى انحشعخ )‪ (CCP‬ف‪ ٙ‬عً‪ٛ‬غ يشاحم الرثح ٔ انزغٓ‪ٛ‬ض ٔٔضغ انحذٔد انحشعخ انز‪ًٚ ٙ‬كٍ‬
‫رغج‪ٛ‬مٓب نزفبدٖ رهك انًخبعش‪.‬‬
‫عذح انشًبن‪ ٙ‬ف‪ ٙ‬صٕسرّ انحبن‪ٛ‬خ ال ‪ٚ‬زى‬ ‫ٔيٍ انُزبئظ انسبثمخ ‪ًٚ‬كٍ اسزُزبط أٌ يسهخ‬
‫رغج‪ٛ‬ك يؼب‪ٛٚ‬ش انغٕدح ٔ انساليخ انالصيخ إلَزبط نحٕو خبن‪ٛ‬خ يٍ انًخبعش انً‪ٛ‬كشٔث‪ٛ‬خ ٔ يغبثمخ‬
‫نهًٕاصفبد انم‪ٛ‬بس‪ٛ‬خ انسؼٕد‪ٚ‬خ ٔ انؼبنً‪ٛ‬خ نزنك َٕصٗ ثزغج‪ٛ‬ك َظبو رحه‪ٛ‬م انًخبعش نُمبط انزحكى‬
‫انحشعخ )‪ (HACCP‬ثبنًسهخ ثؼذ اسزكًبل انجشايظ األٔن‪ٛ‬خ ٔ رذس‪ٚ‬ت انؼًبل ٔ انًسئٕن‪ ٍٛ‬ػٍ‬
‫انًسهخ ػهٗ رغج‪ٛ‬ك انُظبو‪.‬‬
Monitoring the Microbial Pollution in Jeddah Northern Abattoir
with Special Reference to the HACCP System
By Author \ Alaa.M.Batobara
Abstract
The present study aims to evaluate the hygienic practices and

technical specifications applied in all stages of slaughtering in the
Northern slaughterhouse in Jeddah city as will as to assess the microbial
contamination during slaughtering process. The study aims also to
possibility for applying HACCP system in slaughterhouses and
acknowledge the shortage aspects that hinder applying the system in the
slaughterhouse.
Results have shown The technical specifications of the
slaughterhouse in terms of the area, flooring surfaces, lighting,
availability of a source of clean water, and availability of the tools and
equipments required for slaughters are all in conformity with the Saudi
Standard and Specifications. However, The technical specifications of
walls, roofs, ventilation, and refrigeration temperature do not meet the
Saudi Standard and Specifications. Additionally, there is a severe lack in
training of personnel on the application of Good Hygiene Practices
(GHP) during the slaughtering stages. Several wrong practices had been
observed during the visits.
In addition, results showed that there was no approved program for
vector control in the slaughterhouse, The current protection method is
insufficient and ineffective . Although there is a good program for solid
and liquid waste disposal, but it does not benefit from the remnants of the
carnage in economic way and use them in many industries.
Results showed existence of many wrong practices during
slaughtering , skinning , evisceration and refrigeration. The effect of these
wrong practices appeared obviously on the high microbial load of
Mesophilic and Psychrophilic micro-organisms, staphylococcus, total
Coliform, yeasts and molds have been isolated from the surfaces of the
carcass as a result in the various stages of slaughter.
The possibility of the application of the Hazard Analysis Critical
Control Point (HACCP) system in northern Jeddah slaughterhouse was
studied through identifications of deficiencies in the pre-requests needed
for implementing the system in slaughterhouse. The potential hazard and
critical control points (CCP) in all stages of slaughtering and
specification critical limits that can be applied to avoid these hazards.
So, I have Concluded that Jeddah northern slaughterhouse in the
current state does not meet the criteria of safety and quality required to
produce meat free of microbial hazards and match the Saudi and
international standard specifications. Thus, we recommend to apply
HACCP system in Jeddah northern slaughterhouse after completion the
necessary pre-requests and training of the personnel on the principles of
Good Manufacture Practices (GMP), Good Hygiene Practices (GHP) and
HACCP systems.

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‫إعداد ‪ /‬عالء بن محمد جميل بن مصطفى باتوبارة‬

The present study aims to evaluate the hygienic practices and

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