Good Manufacturing Practices and food safety in broiler processing in Nicaragua
DOI:
https://doi.org/10.5281/zenodo.20705033Keywords:
industrial hygiene, poultry biosecurity, quality controlAbstract
Introduction: Chicken meat is one of the main sources of animal protein worldwide; however, poor hygienic and sanitary conditions during processing can compromise food safety and promote microbiological contamination of the final product. Objective: to evaluate the influence of Good Manufacturing Practices on safety in broiler chicken processing in small-scale systems in El Hatillo, Masaya, Nicaragua. Methods: a quantitative, non-experimental, and descriptive study was conducted at the Avicola Rodríguez processing plant. The study population consisted of Cobb 500 broiler chickens processed weekly at the plant. Data were collected through direct observation, checklists, and operational records aimed at evaluating Good Manufacturing Practices compliance, hygienic-sanitary conditions, temperature control during chilling, and the use of disinfectants in the sanitization process. Results: clinical and sanitary alterations were identified in the birds at the time of slaughter, with respiratory problems predominating and being associated with deficiencies in management and biosecurity measures. Good Manufacturing Practices compliance was partial, with greater implementation of basic hygiene practices and lower application of measures related to monitoring and personnel protection. Biological risks represented the main threat to food safety during slaughtering. Likewise, temperature control was mainly carried out through empirical corrective measures, and the use of disinfectants was largely based on traditional chlorine compounds. Conclusion: the partial implementation of Good Manufacturing Practices in small-scale poultry systems limits the effectiveness of sanitary control programs, increasing the risk of microbiological contamination and compromising the safety of the final product.
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