| Summary: | Impact of Slaughtering Operations in Traditional Slaughterhouses on the Bacteriological Quality of Poultry Meat in Meknès. The aim of the present study was to determine the critical control points during operations of slaughtering in the traditional slaughterhouses in Meknès (Morocco). For this reason, fifteen visits have been done in three sites of poultry slaughtering. In all visit, eleven samples (ten grams of neck skin) were collected from poultry carcass after every operation. Aerobic total, total coliform, enterobacteria and staphylococcus were counted by the spread-plate method. Results indicated that the microbiological quality of poultry meat is associated to hygiene level in slaughterhouses. Therefore, scalding, plucking and eviscerating were noted as critical operations.
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