This study assessed bacteria hazards in goat processing line. Goat meat has become an important
source of protein to the teaming Nigerian populace. Unhygienic processing of carcasses and inadequate sanitary
conditions of the abattoir poses health risks to consumers. Enterobacteriaceae count and Total Aerobic Plate
Counts were assayed along the processing line and facilities used in goat processing. Enterobacteriaceae count
on goat carcasses increased from 12.70 logcfu/cm2 before evisceration to 13.72 logcfu/cm2
after singeing, while
the Total Aerobic Plate Counts increased from 13.45 logcfu/cm2
for tables after wash to 14.01 logcfu/cm2
for
tables or knives before wash and carcass after wash. These counts exceeded international limits
(WHO/European Commission). The microbial assay showed a significant difference in Enterobacteriaceae
count (p<0.05) along the processing line of goat carcasses but there was no significance difference in the Total
Aerobic Plate Counts (p>0.05). A positive correlation (r2 = 0.0528) ensued between the Enterobacteriaceae
count and Total Aerobic Plate Counts. Important Critical Control Points (CCPs) include: goat’s skin after
singeing, evisceration, cutting (knife before use), display table before use and waste water generated during the
processing. The findings in this study suggest that processed goat carcasses from the abattoir under study will
pose serious health hazard to consumers. The public health implications and need to implement Hazard
Analysis Critical Control system in goat carcass processing to ensure provision of wholesome meat for the
human populace is therefore emphasized.