1. alshaheer corporation
(pvt) Ltd
Microbiological,
Chemical
Laboratory
Testing and Ro
Water
Quality
Assurance
Presented By
Junaid Gabol

2. Meat tests
E.Coli 0157 (kit method)
Salmonella (kit method)
Total plate count (TPC) (Dilution Method)
Staph.aureus (Dilution Method)
Coli forms (MPN Method)
(Total coli forms, Fecal coli forms)

3. Slides preparation
(Difference b/w gram +ve and gram
_-ve bacteria
1. Smear preparation
2. Crystal violet
3. Iodine solution
4. Alcohol
5. Saffranine
6. Microscopy
(Gram+ve will be appear purple and Gram -ve will be appear pink colour)

4. Area Monitoring
Tests
Beef
Hall
Mutton
Hall
Debone
Hall
Chillers Trucks
Ro
plant
Chemical
Lab
Micro
Lab
(Plate
Exposure
Method)

5. Swab tests
1.Beef Hall
(knocking box,
Hooks, conveyors,
trolleys, tunnels,
saws, knives)
• 2.Mutton
Hall
(slaughtering table,
hooks, conveyors,
trolleys, tunnels,
knives)
• 3.Micro Lab
(knives, cutting
board, Meat grinder
jar, laminar cabinet,
Equipments)
4.Meat
contacts
(fabric, tags,
chillers walls,
chillers hooks,
weight table,
trucks)

6. Hands dabs
and hands swabs
1. Workers hand
dabs
(House keeping
staff)
•2. Butchers hand
dabs
(Mutton and beef
butchers)
3.Labor hand dabs
•(loading and
carcass handling
staff)
4. Q/A and lab
staff hand dabs

7. Water Tests
Pseudomonas
• Total plate count
(Filtration method)
(Dilution method)3. Coli forms (Total
coli forms, Fecal coli forms)
(MPN method)
(Ro water, bore water, drinking
water, animals drinking water)

8. Chemical Tests
Hardness of water
(hardness kit)
2. TDS (Total dissolved solids)
(calibration of tds meter)
3. pH of water
(calibration of ph meter)
4. Chlorine estimation
(chlorine test kit)

9. 1. Temperature of carcasses
2. Temperature of chillers
3. PH of Meat
(All parameters of compliances

10. Reverse Osmosis Plant
For Water