Mona Ahmed Babiker Ahmed1, Atif Elamin Abdelgadir, and Hayfa Mohammed Ismail
The purpose of this study was to estimate Knowledge Attitude, and Practice (KAP) of poultry meat production personnel and workers related to biosecurity measures and HACCP PRPs. in Khartoum State, Sudan from January to September, 2018. Data were collected using questionnaires from 12 close system broiler farms and their slaughterhouses according to Non-Probability Multistage Cluster Sampling Method (localities, farms, and respondents), in Khartoum, Bahri, and Omdurman localities (4 farms for each). In addition, a total of 72 swab samples were taken from workers’ hands and boots for bacterial culturing as confirmatory test for hygiene level assessment, as well as a general observations recorded by the investigator. Low level of KAP regarding HACCP PRPs among workers as a preventive system was revealed. Also most of them (83.3%) even don’t know that HACCP system adoption requires perquisites that should be implemented as the percentage of correct answers about the details of HACCP plan and prerequisites was low (41.7%). However, (83.3%) of workers were willing to learn more about it. Low level of good practices in slaughterhouses was shown regarding programmed documented personal hygiene staff training and qualification for responsibilities (50.0%), preventative maintenance (41.7%), and appropriate use of personal facilities (58.3%). Furthermore, (33.3%) showed lack of sanitary facilities (dispensers, personnel changing rooms, toilets, washing basins). Unhealthy practices and habits were observed in majority of workers during work such as not washing hands before entering production areas, smoking, and eating and drinking in processing areas, beside low level of medical check in two thirds of them (66.7%). The distribution of bacterial growth showed that the most bacterial growth was detected in workers’ hands which were 83.30% while 69.4% detected in boots’ samples. In conclusion, negative attitude and practice (confirmed by bacterial isolation) with low level of knowledge and compliance with HACCP plan prerequisites roles to ensure hygienic and safe poultry meat production. Therefore, implementing programs to increase the level of awareness relevant to workers’ KAP and restriction to hygienic roles relevant to the broiler production should be considered, since it is consequently reflected on public health.
