Assessing the degree Of microbial load present in the small — scale slaughtering facilities with or without the usage of standard operating procedures (SOP) in Jeli and Tanah Merah, Kelantan.

The demand for safe food has increased in the market in recent years. However, even with technological advances poultry meat is still susceptible to bacterial contamination. This study aims to provide factual information on the microbiological quality in broiler meat and carcass in the slaughtering facilities around Jeli and Tanah Merah region. This is done to provide knowledge on the safe consumption of broiler meat to reduce the health risks and risks for nearby communities. It is of paramount importance for public health professionals to become aware of and involved in how our food is produced. Although the results have shown a lower contamination rate than that found by other studies, the values obtained represent a problem for public health, stressing the need to effectively implement Standard Operating Procedure (SOP) in poultry industries in order
to reduce the potential risk caused by the microorganisms investigated.