الفهرس 
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Abstract
This study was carried out on a total of 150 beef carcasses in an automatic imported cattle abattoir under veterinarian governmental control by surface swabbing for the neck, brisket and rump sites; after skinning, evisceration, splitting, washing and chilling steps of production to assess the effectiveness of the application of quality assurance systems in Slaughtering and processing.
The mean ACC count (log 10 cfu/ cm2) on beef carcasses during the production steps were (3.56, 4.50, 4.99, 4.76, 4.55) for neck, (3.34, 4.22, 4.41, 4.21, 4.02) for brisket, and (3.09, 3.90, 4.10, 3.91, 3.74) for rump sites, respectively, with a mean (4.09± 0.06) for the examined carcasses. GHP resulted in a reduction ratio (%) by (20.22), (11.56), (3.81), (7.14), (5.49) for neck; (20.06), (16.59), (14.06), (19.00), (21.64) for brisket; and (20.06), (16.15), (13.66), (18.67), (16.31) for rump sites, respectively, with a mean reduction(%) by (14.96) for the examined carcasses with statistically significant difference (P˂0.05). On the other hand, HACCP revealed a reduction(%) log ratio by (44.94), (31.11), (21.44), (25.42), (24.84) for neck; (46.41), (37.44), (34.01), (39.90), (43.78) for brisket; and (49.19), (38.72), (35.12), (41.18), (39.84) for rump sites, respectively, with a mean reduction(%) by (36.89) for the examined carcasses with statistically significant difference (P˂0.05).
The mean Enterobacteriaceae count (log10 cfu/ cm2) on beef carcasses during the production steps were (1.86, 2.95, 3.71, 3.54, 3.38) for neck, (1.48, 2.85, 3.59, 3.42, 3.26) for brisket, and (1.03, 2.23, 2.82, 2.68, 2.55) for rump sites, respectively, with a mean (2.77± 0.10) for the examined carcasses. GHP lead to a reduction ratio (%) by (19.89), (20.00), (27.22), (34.46), (37.57) for neck; (19.59), (20.35), (25.35), (32.75), (34.66) for brisket; and (16.41), (19.73), (22.70), (32.46), (31.37) for rump sites, respectively, with a mean reduction(%) by (26.30) for the examined carcasses with statistically significant difference (P˂0.05). However, HACCP application revealed a reduction(%) log ratio by (46.24), (53.90), (54.18), (61.86), (63.91) for neck; (32.43), (55.09), (53.20), (61.40), (26.27) for brisket; and (21.88), (54.26), (55.32), (60.45), (58.82) for rump sites, respectively, with a mean reduction(%) by (53.01) for the examined carcasses with statistically significant difference (P˂0.05).
The mean S. aureus count (log 10 cfu/ cm2) on beef carcasses during the production steps were (1.37, 2.37, 2.98, 2.85, 2.72) for neck, (1.19, 1.80, 2.24, 2.14, 2.04) for brisket, and (1.01, 1.49, 1.85, 1.77, 1.69) for rump sites, respectively, with a mean (1.97± 0.07) for the examined carcasses. GHP lead to a reduction ratio (%) by (13.14), (19.83), (24.16), (35.09), (40.07) for neck; (10.08), (17.22), (19.20), (29.91), (30.88) for brisket; and (0.99), (15.44), (15.14), (27.12), (25.44) for rump sites, respectively, with a mean reduction(%) by (23.79) for the examined carcasses with statistically significant difference (P˂0.05). Also, HACCP application revealed a reduction(%) log ratio by (27.01), (51.05), (54.03), (59.65), (58.82) for neck; (15.97), (42.22), (47.32), (51.40), (48.53) for brisket; and (0.99), (32.89), (44.32), (43.50), (40.83) for rump sites, respectively, with a mean reduction(%) by (45.31) for the examined carcasses with statistically significant difference (P˂0.05).
The mean bacterial count (log 10 cfu/ cm2) on beef carcasses revealed that, GHP application lead to a reduction ratio (%) by (14.96), (26.30), (23.79) for ACC, Enterobacteriaceae, S. aureus, respectively; with statistically significant difference (˂0.05). However, HACCP application revealed a reduction (%) log ratio by (36.89), (53.01), (45.31), respectively; with statistically significant difference (P˂0.05).
The data highlighted the need for application of meat safety management system in abattoirs; application of GHP &HACCP to reduce endpoint testing which depend on conducting a series of checks throughout the process, and controlling specific stages where contamination of the carcass may occur.
Also, there were no microbiological criteria for swabbing, there were no Egyptian standard for fresh meat, and there was a lack of epidemiological data concerning food poisoning cases. So, the Egyptian governmental authority should issue a guideline standard for the microbiological criteria of swabbing form tools, contact surfaces, workers hands; issuing a standard as a microbiological guideline for the Egyptian fresh meat; establishment of the food safety authority for harmonization between Ministries of Agriculture and Health& Population for obtaining epidemiological data on food poisoning cases.