The purpose of this study was to determine the contamination rate of the broiler carcasses to indicator bacteria at different stages of processing in a poultry abattoir in Mashhad. Total Viable Count (TVC), Coliform count and Escherichia coli count of broiler carcasses in different stages of slaughtering process were performed by sampling from five broiler herds. Number of ten samples was taken by using wet and dry swabbing method, from the neck skin, in each of five stage of processing. Coliform count, E. coli count and TVC were higher after postmortem inspection and evisceration stages. Fridman statistical analysis showed the median amount of Coliform and E. coli count was significantly different between the stages of processing (p<0.05). Wilcoxon statistical analysis for coliform count and E. coli count also showed significant increase between after plucking stage with other stages of processing, except pre chilling stage (p>0.05). It seems that the cause of increasing bacterial contamination of poultry carcasses, after evisceration stage is due to performing this stage manually, after postmortem inspection stage is due to mishandling and after the chilling stage is due to inadequate water supply, or using untreated water and also using contaminated ice blocks.

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