nuha mousa abdelgadir eltoum - core · v first and foremost, i should greatly thank allah for...
TRANSCRIPT
I
DETERMINATION OF HACCP PREREQUISITES AND CRITICAL CONTROL POINTS IN RAW MILK POST-COLLECTION PROCESSES IN OMDURMAN, SUDAN
By
NUHA MOUSA ABDELGADIR ELTOUM
B. V. Sc. University of Khartoum
2002
Supervisor:
Dr. Tawfig EL Tigani Mohammed
Co-Supervisor:
Dr. Nazik EL Tayeb Musa
A thesis submitted in fulfillment of the requirements For the degree of Master of Veterinary Medicine
Department of Preventive Medicine and Public Health Faculty of Veterinary Medicine
University of Khartoum
May 2009
II
IN THE NAME OF ALLAH, THE MOST MERCIFUL,
THE MOST COMPASSIONATE
III
PREFACE
This work has been carried out at the Department of Preventive Medicine &
Public Health, Faculty of Veterinary Medicine, University of Khartoum.
Under the supervision of Dr.Tawfig El Tigani and Co-supervision Dr.Nazik
El Tayeb Musa, Department of Food Hygiene and Safety, Faculty of Public
and Environmental Health.
DEDICATION
IV
To my Mother,
Father,
Brothers & sisters,
With thankful & love.
To my friends with wishes.
To all those who are on the line,
With best respect.
ACKNOWLEDGEMENT
V
First and foremost, I should greatly thank Allah for giving me the strength,
patience and confidence during this study.
I would like to express my grateful to my Supervisor Dr.Tawfig El
Tigani for his kindly supervision, support, useful and pertinent suggestion.
Special thanks must be given to my Co-Supervisor Dr.Nazik El Tayeb
Musa for her patience, great advice and encouragement with a good grace.
I am deeply grateful to my family for their support, encouragement
and urge throughout this work.
In addition, thanks extended to farms owners who give me permission to
carry this study in their farms.
I am also thankful to the staff of the Department of Food Hygiene
and Safety, Faculty of Public & Environmental Health, and staff of the
Department of Preventive Medicine and Public Health for their help.
Finally, great thank, to my friends, my colleagues and everyone who
help and support me to finish this work successfully.
Nuha
VI
LIST OF CONTENTS Contents Page PREFACE………………………………………………………………… I
DEDICATION…………………………………………………............ II
ACKNOWLEDGEMENT………………………………………….….... III
LIST OF CONTENTS……………………………………………………...IV
LIST OF FIGURES ………………………………………………….…. .XIV
LIST OF TABLES…………………………………………………..……XVI
LIST OF APPENDIX……………………………………………..…..…XVII
ACRONYMS……………………………………………………….…..XVIII
ENGLISH ABSTRACT…………………………………………….……..XX
ARABIC ABSTRACT…………………………………………………..XXII
1. CHAPTER ONE: INTRODUCTION AND OBJECTIVES.................1
1.1 Introduction………………………………………………..…………..1
1.2 Objectives………………………………………………………….......3 2. CHAPTER TWO: LITERATURE REVIEW………………….……..4 2.1 HACCP……………………..…………………………….………....4
2.1.1 Historical overview……………………………………………........6
2.1.2 HACCP and food safety……….………………………………........6
2.1.3 Advantages of HACCP…………..……………………………..…..7
2.1.4 Definitions…………………………………………………………..8
2.1.4.A Definitions provide by CAC……..…………………………………8
2.1.4.A.1 Control(verb)…………………………………………………….8
2.1.4.A.2 Control (noun)…………………….……………………………..8
2.1.4.A.3 Control measure…………………….………………………........8
VII
2.1.4.A.4 Corrective action……………………….………………………..8
2.1.4.A.5 Critical control point……………………..…………………........8
2.1.4.A.6 Deviation………………………………….……………………...9
2.1.4.A.7 Flow diagram…………………………….……………………...9
2.1.4.A.8 HACCP……………………………………..…………………...9
2.1.4.B Definitions from FDA,USDR,NACMCF……………………….9
2.1.4.B.1 CCP Decision tree………………………………………………9
2.1.4.B.2 Critical limit……………………………………………………..9
2.1.4.B.3 HACCP plan………………………………....………………….9
2.1.4.B.4 HACCP team………………………………..…………………...9
2.1.4.B.5 Hazard……………………………………….…..………………9
2.1.4.B.6 Hazard analysis…………………………….……..……………...9
2.1.4.B.7 Monitor……………………………………….……..…………10
2.1.4.B.8 Prerequisites programmes…………………....……...………...10
2.1.4.B.9 Severity……………………………………………...………...10
2.1.4.B.10 Step…………………………………………………..………..10
2.1.4.B.11 Validation……………………………………………………..10
2.1.4.B.12 Verification………………………………………….………...10
2.1.5 Principles of the HACCP system…………………….…..…….10
2.1.5.1 Conduction of hazard analysis……………………….…………11
2.1.5.2 Determination of CCP…………………………………………..13
2.1.5.3 Establishing of critical limits……………………………………13
2.1.5.4 Establishment of a system to monitor of the CCP………….........14
2.1.5.5 Establishment of the corrective action to be taken when
monitoring indicates that a particular CCPs not under control...15 2.1.5.6 Establishment of procedures for verification to confirm that the
HACCP system working effectively…………………………...15
VIII
2.1.5.7 Establishmant of documentation concerning all procedures and
records appropriate to these principles and their application…....16
2.1.6 Flow Diagrams…………………………………….…..…..…….16
2.1.7 Application of the HACCP principles (HACCP Plan)………….16 2.1.7.1 Assemble HACCP team…………………………………………16
2.1.7.2 Describe product……………………………………..…………..17
2.1.7.3 Identify intended use…………………………………...……….17
2.1.7.4 Construct flow diagram…………………………………………17
2.1.7.5 On-site verification of flow diagram……………………………17
2.1.7.6 Identify and analysis hazards (principle 1)….………………….17
2.1.7.7 Determine CCP (principle 2)…………………………………...18
2.1.7.8 Establish critical limits for each CCP (principle 3)……………..19
2.1.7.9 Establish a monitoring procedure (principle 4)…………………19
2.1.7.10 Establish of corrective action (principle 5)……………...……...19
2.1.7.11 Establishment of procedures for verification (Principle 6)……..20
2.1.7.12 Establishment of record - keeping procedures (Principle 7)…...20
2.2 Milk as an important food…………………………………........22
2.2.1 Definition………………………………………………………..22
2.2.2 Composition…………………………………………………….23
2.2.3 Nutrients content of milk………………………………………...24
2.2.4 Milk production………………………………………………….25
2.2.4.1 Market milk products……………………………………………26
2.2.4.2 Fermented milk products……………………………………….26
2.2.4.3 Butter……………………………….…………………………...26
2.2.4.4 Butter oil….……………………………………………………..26
2.2.4.5 Cheese.…………………………………………………………...26
2.2.4.6 Concentrated milk product………………………………………26
IX
2.2.4.7 Dried milk product……….……………………………………..26
2.2.4.8 Frozen desserts……………………..………….……………......26
2.2.4.9 Whey………………………….………………………………...26
2.2.5 Milk hazards………………………………………………..…...27
2. 2.5.1 Bacteria in milk………………………………………………...27
2.2.5.1.1 Sources of bacteria in milk……………………………………...27
2.2.5.1.2 Sources of contamination of raw milk……..……………………27
2.2.5.1.3 Mastitis…………………………………………………..………28
2. 2.5.2 Disease transmitted through milk……………………………....29
2.3 Prerequisite programs…………………………………………...30
2.3.1 Common prerequisite programe my include…………………….32
2.3.1.1 Facilites…………………………………………………………...32
2.3.1.2 Supplier control………………………………………………….32
2.3.1.3 Specifications…………………………………………………...32
2.3.1.4 Production equipments………………………………………….32
2.3.1.5 Cleaning and sanitation…………………………………………32
2.3.1.6 Personal hygiene………………………………………………...32
2.3.1.7 Training…………………………………………………….........32
2.3.1.8 Chemical control………………………………………………...33
2.3.1.9 Receiving ,Stroge,Shipping……………………………………...33
2.3.1.10 Traceability and recall………………………….………………..33
2.3.1.11 Pest control……………………………………………….……...33
2.3.2 Good manufactory practices…………………………………….33
2.3.2.1 Establishment desing and facilities……………………………...34
2.3.2 .2 Control of operation…………………………………………….35
2.3.2 .3 Maintenance and sanitation……………………………………...35
2.3.2.4 Personnel hygiene……………………………………………….35
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2.3.2.5 Transportation…………………………………………………..35
2.3.2.6 Training…….…………………………………………………...36
2.3.2 .7 Product information and consumer awareness………………....36
2.3.3 Good agricultural practices……………………………………...36
2.3.3.1 Animal health……………………………………………………36
2.3.3.1.1 Prevention of the farm from the disease………………………...36
2.3.3.1.2 Applying an effective herd health management programme……37
2.3.3.1.3 Using prescribed chemicals and veterinary medicine…………..37
2.3.3.1.4 People Training…………………………………………………37
2.3.3.2 Milking hygiene……………………………….……………….38
2.3.3.3 Animal feeding and water……………………………………..38
2.3.3.4 Animal welfare…………………………….……………………38
2.3.3.5 Environment……………………………………………………38
2.3.4 Good hygiene practices…….…………………………………..39
2. 3.4.1 Areas for milk production……………………………………..39
2. 3.4 .2 Animal health…………………………………………………..39
2. 3.4.3 General hygiene practice…………………..………….……….39
2. 3.4.3.1 Feeding……………………………………………..…………39
2. 3.4.3.2 Pest control…………………………………………………….40
2. 3.4 .3.3 Veterinary Hygiene……………………………………………40
2. 3.4.4 Hygienic Milking………………………………………………40
2. 3.4.5 Personal Hygiene……………………………………………….40
2. 3.4.5.1 Hand Hygiene…………………………………………………..40
2. 3.4 .5.2 Work cloth hygiene……………………………………………41
2. 3.4.6 Staff training……………………………………………………41
2. 3.4 .7 Additional rules………………………………………………..41
2.3.5 Sanitation standard operating procedures (ssop)……………….42
XI
2.3.6 The international position………………………………………...42
2.4 Critical control point (CCP) in milk production…………………43
3 CHAPTER THREE: MATERIALS AND METHOD………..45
3.1 Study area………………………………………………………...45
3.1.1 Location,boundaries and size…………………………………… 45
3.1.2 Climate…………………………………………………………... 45 3.1.3 Population………………………………………………….46 3.1.4 Omdurman map………………………………………………… 46 3.1.5 Estimation of Animal population in Khartoum state…………… ..48 3.1.6 Farms produced milk in Omdurman………………………....48
3.1.7 Milk produced out Omdurman………………………………… ..48
3.2 Field observation………………………………………................48
3.2.1 Evaluation of Farm Hygiene Situation……………………….......48
3.2.2 Observation of milk distribution....................................................49
3.2.2.1 Count and observation of milk transportation vehicles………….49
3.2.2.2 Distribution chains ……………………………………….……49
3.2.2.2.1 Observation and recording of milk post-collection chain.........50
3.2.2.2.2 Determination of hazards that may occur after collection point....50
3.2.2.2.2.1 Collection of Zoonoses diseases epidemiological data...........50
3.2.2.2.2.2 Bacterial count and identification..........................................51
3.2.2.2.2.2.1 Collection of milk samples....................................................51
3.2.2.2.2.2.2 Preparations of samples...........................................................52
3.2.2.2.3 Identification of HACCP prerequisite programmes................52
3.2.2.2.3.1 Questionnaire Pre-test study ………………………………….52
3.2.2.2.3.2 Statistical analysis ……………………………………………53
3.2.2.2.4 Designing of Milk Distribution Flow Charts.............................53
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3.2.2.2.5 Determination of common Critical Control Point (CCPs) for milk
safety hazard identified...................................................................53
3.3 Sterilization procuders…………………………………………….53
3.3.1 Flame sterilization …………………………………………… …53
3.3.2 Hot air oven……………………………………………………...…53
3.3.3 Moist heat (autoclave)……………………………………………...53
3.3.4 Steaming at 100°C………………………………………………….53
3.4 Reagents and indicators……………………………………….. …..54
3.4.1 Reagents…………………………………………………………….54
3.4.1.1 Kovac's reagent…………………………………………………….54
3.4.1.2 Methyl read reagent………………………………………………..54
3.4.1.3 Alpha-naphthol solution…………………………………………...54
3.4.1.4 Potassium hydroxide………………………………………………54
3.4.1.5 Hydrogen peroxide………………………………………………...55
3.4.1.6 Tetramethyl-p-phenyenediamine dihyadrochloride ………………55
3.4.2 Indicators…………………………………………………………..55
3.4.2.1 Bromocresol purple………………………………………………..55
3.5 Preparation of media………………………………………………55
3.5.1 Plate count agar (PCA)…………………………………………….55
3.5.2 Peptone water…………………………………………………...…55
3.5.3 MacConkey's broth……………………………………………….56
3.5.4 Barid-Parker medium……………………………………………...56
3.5.5 Nutrient agar……………………………………………………….56
3.5.6 MacConkey's agar………………………………………………...57
3.5.7 Glucose phosphate medium(MR-VP test medium)………………..57
3.5.8 Koser's citrate medium……………………………………………58
3.5.9 Peptone water sugar……………………………………………….58
XIII
3.5.10 Hugh and Leifson's (O/F) medium………………………………...58
3.5.11 Nutrient broth……………………………………………………...58
3.5.12 Urea base agar…………………………………………………… .59
3.5.13 Blood agar base No 2……………………………………………...59
3.6 Bacteriological investigation of samples…………………………..60
3.6.1 Viable plate count………………………………………………….60
3.6.2 Total coliform coun………………………………………………..60
3.6.3 Isolation of staphylococcus spp……………………………………61
3.6.4 Identification of staphylococcus spp………………........................61
3.7 Microscopic examination…………………………………………...61
3.8 Identification of bacteria…………………………………………….62
3.9 Biochemical methods……………………………………………….62
3.9.1 Catalase test…………………………………………………………62
3.9.2 Oxidase test…………………………………………………………62
3.9.3 Oxidation-Fermentation test………………………………………...62
3.9.4 Sugar fermentation test……………………………………………..63
3.9.5 Coagulase test………………………………………………………63
3.9.5.1 Slide test………………………………………………………….. .63
3.9.5.2 Tube test……………………………………………………………63
3.9.6 Indole production test……………………………………………....63
3.9.7 Citrate utilization…………………………………………………...64
3.9.8 Voges-Proskauer test……………………………………………….64
3.9.9 Methyl red test……………………………………………………...64
3.9.10 Urease activity……………………………………………………..64
3.9.11 Novobiocin Sensitivity test………………………………………..64
4 CHAPTER FOUR : RESULTS…………………………………....66
4.1 Trace of Omdurman milk distribution chain ...................................66
XIV
4.1.1 Al azhary Turn...................................................................................66
4.1.2 The centre of the old city…………………………………………..66
4.1.3 Al Thaora district..............................................................................66
4.2 Field observation…………………………………………………..68
4.2.1 Evaluation of Farm Hygiene Situation.............................................68
4.2.1.1 Farms................................................................................................68
4.2.1.2 Animals…………………………………………………………….68
4.2.1.3 Milkers..............................................................................................68
4.2.1.4 Utensil use for milk collocation…………………………………...68
4.2.2 Observation of Milk Distribution.....................................................76
4.2.2.1 Count and observation of milk transportation vehicles.....................76
4.2.3.2 Distribution chains.......................................................................82
4.2.3.2.1. Observation and recording of milk post-collection chain.............82
4.2.3.2.1.1 Omdurman Locality.............................................................. .....82
4.2.3.2.1.1.1 Jebel Torya......................................................................... ......82
4.2.3.2.1.2 Umbadda Locality.......................................................................84
4.2.3.2.1.2.1 Elmarkhiat................................................................................84
4.2.3.2.1.2.1.1 Farm number (1)....................................................................84
4.2.3.2.1.2.1.2 Farm number (2).................................................................86
4.2.3.2. 1.2.1.3 Farm number (3)…………………………………………..88
4.2.3.2. 1.2.1.4Farm number (4)…………………………………………....90
4.2.3.2.1.2.2 Palestine milk collection..........................................................92
4.2.3.2.1.3 Karrey Locality............................................................................94
4.2.3.2.1.3 .1 Farm number (1)......................................................................94
4.2.3.2.1.3 .2 Farm number (2)......................................................................94
4.2.3.2.2 Determination of hazards that may occur after collection point....96
4.2.3.2.2.1 Collecation of Zoonoses diseases epidemiological data.............96
XV
4.2.3.2.2.2 Bacterial count and identification................................................96
4.2.3.2.2.2.1 Viable plate count.....................................................................96
4.2.3.2.2.2.2 Total Coliform count................................................................96
4.2.3.2.2.2.3 Staphylococcus spp...................................................................96
4.2.3.2.2.2.4 Biochemical characteristics of the isolates...............................97
4.2.3.2.3 Statistical Analysis of HACCP Prerequisite Programmes
Questionnaire..............................................................................110
4.2.3.2.4 Designing of Milk Distribution Flow Charts ............................112
4.2.3.2.5 Determination of common Critical Control Point CCPs for milk
safety hazard identified..............................................................112
4.2.3.2.5.1 Critical Control Point (CCP1)...................................................112
4.2.3.2.5.2 Critical Control Point (CCP2)...................................................112
5. CHAPTER FIVE: DISCUSSION ………………………………….123
CONCLUSIONS………………………………………………………….134
RECOMMENDATIONS…………………………………………………135
REFERENCES ………………………………………………........137 1. English reference.....................................................................................137
2. Arabic reference......................................................................................153
LIST OF FIGURES
XVI
Fig. Title No
1. Omdurman map drawn using GPS device…………………………..47
2. Al Azhary turn is milk accumulation point.........................................67
3. Milk pick-up cars from Khartoum North distributing milk at Al azhary
turn......................................................................................................67
4. Farm structure…………………………………………………….…69
5. shado as part in farm………………………………………...….......69
6. Farm fence with car scarp...................................................................70
7. Farm hygiene situation.......................................................................70
8. Unclean water place...........................................................................71
9. Unclean milkers clothe.......................................................................71
10. Milkers using snuff while milking.....................................................72
11. Distributor using cigar while milk distribution……………….…….72
12. Milk utensils (aluminium & plastic)……………………………......73
13. Drying of milk utensils.......................................................................73
14. Piece of cloth used for milk filtering..................................................74
15. Piece of cloth used for milk filtering in storage room……………....74
16. Plastic sieve used for milk filtering....................................................75
17. Fat use for teat lubrication fixed out milk utensil...............................75
18. Fat use for teat lubrication fixed inside milk utensil..........................76
19. Pick-up car used for milk distribution................................................78
20. Rope used for fixing milk utensil on Pick-up.....................................78
21. Moist Jute sack surrounding milk utensil on animal drawn carts......79
22. Utensils used for milk distribution.....................................................80
23. Utensils used for milk distribution showing an uncover milk
utensil..................................................................................................80
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24. Flow chart of milk distributed from Jebel Torya milk collection
point.....................................................................................................83
25. Flow chart of milk distributed from Al radown milk collection point
farm no (1)...........................................................................................85
26. Flow chart for milk distributed from Al radown milk collections point,
farm no (2)...........................................................................................87
27. Flow chart for milk distributed from Al radown milk collections point,
farm no (3)…………………………………………..................89 28. Flow chart for milk distributed from Al radown milk collections point,
farm no (4)...........................................................................................91
29. Flow chart for milk distributed from Palestine milk collection
point.....................................................................................................93
30. Flow chart for milk distributed from Karrey milk collection point,
farm (2)………………………………………………………95 31. Total Coliform Count with MPN method (three tube).....................104
32. Durham's tube full of gas (positive result)........................................104
33. Staphylococcus.aureus in Barid Parker medium...............................105
34. Staphylococcus.aureus under Microscope (x100).............................105
35. Milkers education………………………………………..................120
36. Health certificate for milkers……………………………….............120
37. Material use for washing milk utensils..............................................121
38. Elimination of dung………………………………………………...121
39. Utensil use for milk distribution........................................................122
40. Controlling of milk temperature in summer while distribution.........122
LIST OF TABLES Table Title No
XVIII
1. Farms counts in Omdurman……………………………………….48
2. Farms containing more 100 head or above......................................50
3. Sources and number of sample……………………………………..52
4. Number of carts in Omdurman area……………………………...81
5. pH, Temperature and time collocation of milk samples through
the distributions chain......................................................................98
6. Viable bacterial count in milk producing units in Omdurman.......100
7. Total Coliform count with MPN three method..............................102
8. Staphylococcus spp count...............................................................103
9. Different biochemical reaction of isolated……………………….106
10. Isolate of gram negative bacteria from milk distribute samples in
Omdurman area ………………………………………..……...….107
10-1. Isolate of gram negative bacteria from milk distribute samples in
Omdurman area …………………………………...……………...108
10-2. Isolate of gram negative bacteria from milk distribute samples in
Omdurman area …………………………………...……………...109
11. Statistical analysis of HACCP prerequisite programme questionnaire,
First section: Milkers,milking and accumulation stage .................113
12. Statistical analysis of HACCP prerequisite programme questionnaire,
Second section: Utensils and farm hygiene.....................................116
13. Statistical analysis of HACCP prerequisite programme questionnaire,
Third section: Milk distributions.....................................................118
LIST OF APPENDIX
Appendix Title No
XIX
1. CCP decision tree …………………………………………….154 2. CCP HACCP plan summary…………………………….… ...155 3. Chemical composition of cow's milk and other Mammals….....156 4. Interrelation between GMP, GHP and HACCP………….……157 5. Estimation of Animal population in Khartoum State…….……158 6. Questionnaire about HACCP prerequisites programmes in
Accumulation and Distribution of milk in Omdurman
area…………………………………………………………….159
7. SCHME for identification of Staphylococi spp prepared by
EL Sanosi & Saeed (U.OF K)………………………………....162
ACRONYMS
XX
CAC Codex Alimentarius Commission
CCP Critical Control Point
DSF Dairy science facts
ERG Eastern Research Group
FAO Food and Agriculture Organization of the
United Nations
FSIS Food Safety Inspection Service
GAP Good Agricultural Practice
GHP Good Hygienic Practice
GMP Good Manufacturing Practice
HACCP Hazard Analysis Critical Control Point (System)
IAMFES International Association of Milk, Foods and
Environmental Sanitarians
ICMSF International Commission on Microbiological
Specifications for Food
ILSI International Life Sciences Institute
IDF International Dairy Federation
MPN Most Probable Number method
NACMCF National Advisory Committee on Microbiological
Criteria for Food
NDC Nation Dairy Council
NFPA National Food Processors Association
NRAEF National Restaurant Association Educational
Foundation
PRP Prerequisites Programmes
SSOP Sanitation Standard Operating Procedures
XXI
UNIFEM United Nations Development Fund for Women
Measures
USDA United States Department of Agriculture
USFDA United States Food and Drug Administration
WHO World Health Organization
ABSTRACT
XXII
The aim of this analytical and descriptive study was to determine the
availability of application of Hazard Analysis Critical Control Point
(HACCP) prerequisites and Critical Control Point in raw milk post-
collocation and distribution in Omdurman area as a base to know the
availability of Hazard Analysis Critical Control Point (HACCP) application.
Farms were randomly selected and follow up diagrams of milk
distribution chain was constructed.
Thirty-eight milk samples were collected from five dairy farms and
subsequent different stage of distribution, and then tested for bacteriological
load.
A questionnaire was distribution to hundred farm workers in
Omdurman area to evaluate application and shortage in Hazard Analysis
Critical Control Point (HACCP) prerequisites. The questionnaire targeted
the milkers, milking hygiene and accumulation stage, utensils and farm
hygiene and distribution methods of milk.
The questionnaire and observations showed poor buildings
construction, poor water supply, poor hygiene of farms as well as milkers
and accumulation of dung and animal waste that inducted insect spread.
The questionnaire showed that 43% of milkers were primary educated
and 38% illiterate. Knowledge about safety and hygiene while milking and
milk distribution was limited, and training was lacking.
To explore milk quality changes during distribution, milk samples
were collected from different locations. Milk temperatures were in the range
of 29 °C to 38 °C at distribution time intervals. pH was between 6.48 and
6.84 which favoured the growth of pathogenic and non-pathogenic bacteria
in milk. Viable count of bacteria, in most farms under study was high
ranging between 1.12×107cfu/ml and 3.44 × 1010 cfu/ml.
XXIII
On the other hand, to test for farms hygiene, milkers and distributors
personal hygiene and surrounding environment hygiene, coliform was
counted using most proper number method (MPN). It was high in most
farms1400/100 ml.
To test for milk hygiene, milk samples were collected from the farm
and from points in the distribution chain for Staphylococcus aureus isolation
and count. Staphylococcus aureus count was between
×8.70 102 cfu/ml and ×1.98 106 cfu/ml . All farms showed the presence of
Staphylococcus aureus and other Staphylococci spp.
In addition, milk samples were tasted for aerobic bacteria and gram
positive and negative bacteria were isolated.
The needed prerequisite programmes were evaluated while the
possible common critical control points in milk post collocation and
distribution chain were detected using Codex Alimentarius decision tree.
Two critical control points have been assigned for milk distribution
chain in Omdurman areas. The first critical control points was to control
raw milk production hygiene before distribution while the second critical
control point was controlling of milk temperature.
It important that milk distribution chain should be monitored by
Health and Veterinary authorities to ensure safe milk to consumers.
المستخلص
XXIV
نظام تحليل المخاطر والتحكم في الغرض من الدراسة تحديد إمكانية تطبيق متطلبات ما قبل
أم منطقة وتحديد النقاط الحرجة في مرحلة تجميع األلبان وتوزيعها في )الهاسب(النقاط الحرجة
لنقاط الحرجةنظام تحليل المخاطر والتحكم في ا درمان وذلك تمهيدا لمعرفة إمكانية تطبيق
، أجريت الدراسة على عينات عشوائية من مزارع األلبان حيث تم متابعة اللبن من )الهاسب(
بغرض التحليلع المستهلك،حيث تم جمع ثمانية وثالثون عينة لبن من خمس مزارإليالمزرعة
.البكتيري
في النقاط الحرجة نظام تحليل المخاطر والتحكملمعرفة إمكانية تطبيق متطلبات ما قبل
مرحلة االستبيان أم درمان، أستهدف منطقة مزرعة لبن في100،تم أجراء استبيان علي )الهاسب(
. في تجميع اللبن ومستوي نظافة المزرعة،مرحلة التوزيعالمستخدمة األوانيالحالبة وتجميع اللبن،
تدني نظافة ،عدم توفر المياه،ينوعية المبان من نطقة المفيأوضح االستبيان تردي حالة المزارع
الحشرات، تدني انتشارتراآم مخلفات الحيوانات وبالتالي ،المزرعة والحالبين على حد سواء
أمي بالتالي % 38 و ابتدائيمن الحالبين تعليمهم % 43المستوى التعليمي للحالبين حيث وجد أن
.األلبانتوزيع قلة معرفة الحالبين لقواعد السالمة والنظافة أثناء الحالبة و
خالل التوزيع عمدت الدراسة ألخذ عينات من اللبن من من تغيراتلمعرفة ما يحدث لأللبان
قياس درجة الحرارة لعينات اللبن وآانت : وهي. وأجراء عدد من االختبارات عليهانقاط مختلفة
درجة مئوية علي مدى زمن التوزيع وآان األس 38 درجة مئوية وبين 29 بين تتراوح
مما يزيد فرصة نمو البكتيريا الممرضة وغير الممرضة 6.84 و6.48الهيدروجيني يتراوح بين
وحدة 3.44 .×1010 و 107×1.12 تراوح بين مرتفع حيث آانعينات لمعظم الالعد البكتيري .
. للمستعمرات مكونة
آذلك تم أجراء عد لبكتريا الكلوفورم لمعرفة درجة النظافة في المزرعة ونظافة الحالبين ومدى
حيث استخدمت طريقة أآثر األرقام نظافة البيئة المحيطة باللبن لحين وصوله للمستهلك
من مليمتر 100 لكل 1400الكلوفورم وهي ،أعطت آل المزارع نسبة عالية من بكترياإحتماًال
. ناللب
و من نقاط محددة علي طول سلسلة التوزيع لعزل بكتريا آما أخذت عينات لبن من المزرعة
وحساب العد البكتيري لها حيث . المكورات العنقودية الذهبية لمعرفة درجة النظافة في تداول األلبان
تم وحدة مكونة للمستعمرات ،1.98×106 وبين8.70×102أعطت العينات عدد يتراوح بين
XXV
ألنواع أخرى من المكورات باإلضافةعزلها من أغلب العينات من معظم المزارع تحت الدراسة
.العنقودية
آذلك أجريت االختبارات البيكترولوجية على عينات اللبن لمعرفة أنواع البكتيريا الهوائية
.يريا الموجبة لصبغة جرامتتم عزل عدد من أنواع البكتيريا السالبة لصبغة الجرام و البك.المعزولة
)الهاسب( والتحكم في النقاط الحرجة نظام تحليل المخاطر تم تقييم االحتياج لمتطلبات ما قبل
تم اقتراح نقطتين ، استخدام شجرة األسئلة المتسلسلمن خالل الدراسة بينما النقاط الحرجة حددت ب
نقطة الحرجة االولى آانت التحكم في نظافة حرجتين لسلسلة توزيع اللبن في منطقة أم درمان ال
.انتاج اللبن الخام قبل التوزيع بينما النقطة الحرجة الثانية آانت التحكم في درجة حرارة اللبن
لضمان بيطريةة والي الصحالسلطة تحت الرقابة من توزيع األلبانوضعمن المهم ان ي
.وصول لبن صحي للمستهلكين
106
Table (9): Different biochemical reaction of isolated from milk distribute samples in Omdurman province
+: positive reaction _: negative reaction R: Rod S: Sphere F: Fermentation O: Oxidation
Gram reaction Shape Motility Growth in air Catalase Oxidase Glucose Carbohydrates (F/o/-)
Bacteria group
_ R + + + _ + F Enterobacteria spp.
_ R + + + _ _ F Arcobacter spp.
_ R _ + + + + F Pasteurella spp
_ S _ + + + + O Neisseria spp
_ S _ + + + _ F Branhamella spp
_ R + + + + + F Vibrio spp.
_ R _ + + + _ O Pesudomans spp
_ R _ + + + _ F Moraxella spp
_ R _ + + + + F Actinobacills spp
_ R _ + + + + F Aermonas spp.
107
Table (10): Isolate of gram negative bacteria from milk distribute samples in Omdurman province
Sugar test Gram Reaction
Catalase
Oxidase
Oxidation
Fermentation test
Motility Urease
test
Citrate
test
Methyl Red test
Indol test
Voges-proskauer test
Glucose
Sucrose
Lactose
Manitol
Salicin
Organisms tested
_ + _ F M _ _ + + _ + + + + _ E.coli
_ + _ F M + + _ + + + _ + + _ Serratia marcescens
_ + _ F M _ _ + + _ + + _ + _ E.hermannil
_ + _ F M _ + _ _ + _ + _ + _ Arcobacter Cryaerophils
_ + _ F M _ _ + + _ + + _ _ _ Liclerici.adcarboxylate
_ + _ F M + + _ _ _ _ _ + + _ Serratia plymuthica
_ + +
F N.M + + _ _ _ + _ _ _ _ Pasteurella haemolytica type A
_ + _ F M + _ + _ _ _ _ + + _ Protues mirabilis
+: positive reaction _: negative reaction F: Fermentation M:Motili N.M:NonMotili
108
Table (10-1): Isolate of gram negative bacteria from milk distribute samples in Omdurman province
Sugar test Gram Reaction
Catalase
Oxidase
Oxidation Fermentation test
Motility
Urease test
Citrate test
Methyl Red test
Indol test
Voges-proskauer test Gluco
se sucrose
lactose
manntiol
salicin
Organisms tested
_ + + O N.M _ + _ _ _ + _ _ _ _ Neisseria flavesces
_ + + F N.M _ + _ + _ _ _ _ _ _ Branhamellacatarrhalis
_ + + F M + + _ + _ + _ + _ _ Vibrio harveyi
_ + + F N.M +W + _ + _ + + + _ _ Pasteurella pneumotropica
_ + _ F M + + + + _ + + + + _ Protus morganii
_ + + F M _ + _ + _ _ + + _ _ Pesudomans alcaligenes
_ + + F M _ + _ _ _ + _ + + _ Vibrio furnissii
_ + + F M +W + _ _ _ + _ + + + Vibrio fluvialis
+: positive reaction _: negative reaction F: Fermentation O:Oxidation M:Motili N.M:NonMotili W:Weak reaction
109
Table (10-2): Isolate of gram negative bacteria from milk distribute samples in Omdurman province
+: positive reaction _: negative reaction F: Fermentation O:Oxidation M:Motili N.M:NonMotili W:Weak reaction
Sugar test Gram Reaction
Catalase
Oxidase
Oxidation Fermentation test
Motility
Urease test
Citrate test
Methyl Red test
Indol test
Voges-proskauer test
Glucose
sucrose
lactose manntiol
salicin
Organisms tested
_ + + F N.M _ + _ _ + _ _ + + _ Moraxell urethralis
_ + + O N.M _ + _ _ _ + _ _ _ _ Pseudomonas vesicularis
_ + + F M _ + _ + + + + + _ + Vibrio anguillarum
_ + + F M +W + _ + _ + + _ _ + Vibrio mimicus
_ + + F M _ + _ + + + _ _ _ + Vibrio alginolyticus
_ + + F M _ + _ + + + + _ _ _ Vibrio chlerae
_ + + F N.M + + _ _ _ + _ + + + Actinobacillus lignieresii
_ + + F N.M _ + _ _ _ + _ + + + Aeromonas salmonrcida