МОНИТОРИНГ НА ХИГИЕНСКО-САНИТАРНИТЕ МЕРКИ ВО ПОГОН ЗА ПРЕРАБОТКА НА МЕСО MONITORING OF HYGIENE-SANITARY MEASURES UNDER THE MEAT PROCESSING
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Published:
Jun 1, 2012
Keywords:
hygiene, meat proicessing, sanitation
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Abstract
Evaluation of meat hygiene practices in meat processing plants was conducted monitoring and evaluation of efficient implementation of hygiene principles. The research activities were lasting for three years. Application of hygiene principles for processing rooms, equipment and meat surfaces were done according working dynamic and hygiene program for implementation of hygiene practices during meat processing. Monitoring of hygiene and sanitary measures implementation was done with swabbing and plate count. The result indicated that from 1661 control swab samples taking during research period, only 61 (3.67%) were positive. Hygiene assessment of equipment indicated 4.03% positive swab samples, and 4.23% positive swab samples were detected when the hygiene of working surfaces and workers was assessed. The lowest number of positive swab samples was registered when the hygiene of processing tools and utensils was assessed. At all levels of meat processing, the highest hygiene parameters were registered in the secound year of study. In coclusion, according the assessed hygiene evaluation, the hygiene principles are implemented in all level of meat processing in agreement with national legislation laing down meat hygiene.
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References
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3. Bautista, D.A., Sprung, D.W., Barbut, S., Griffiths, M.W. (1997). A sampling regime based on an ATP bioluminescence assay to assess the quality of poultry carcasses at critical control points during processing.
Food Research International 30, pg. 803– 809.
4. Codex Alimentarius Commission (CAC). (2003). Recommended International code of practice general principles of food hygiene. CAC/RCP1-1969.
5. Dijk, R., van den Berg, D., Beumer, R.R., de Boer, E., Dijkstra, A., Kalkmand, P., Stegeman, H., Uyttendaele, M.,
Veenendaal, H. (2007). Microbiologie van Voedingsmiddelen: methoden, principes en criteria (vierde druk). Uitgeverij Keesing Noordervliet, Houten, Nederland — ISBN 978-90-72072-77-1, pp. 730.
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11.Jessen, B., Lammert, L. (2003). Biofilm and disinfection in meat processing plants. International Biodeterioration and Biodegradation 51, pg. 265–269.
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14.Koutsoumanis, K. P., Geornaras, I., Sofos, J. N. (2006). Microbiology of land animals. In Y. H. Hui (Ed.), Handbook of food science, technology and engineering, vol. 1. (pp. 52.1−52.43). Boca Raton, FL: CRC
Press Taylor and Francis Group.
15.Lues, J. F. R., Van Tonder, I. (2007). The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group. Food Control, 18, pg. 326−332
16.Norrung, B., Buncic, S. (2008). Microbial safety of meat in the European Union. Meat Science, 78, pg. 14−24
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18.Pérez-Rodríguez, F., Valero, A., Todd, E. C. D., Carrasco, E., Carcía-Gimeno, R. M., Zurera, G. (2007). Modeling transfer of Escherichia coli O157:H7 and Staphylococcus aureus during slicing of a cooked meat product. Meat Science, 76, pg. 692−699.
19.Perez-Rodríguez, F., Castro, R., PosadaIzquierdo, G. D., Valero, A., Carrasco, E., García-Gimeno, R. M., Zurera, G. (2010). Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail Meat Science 86, pg. 479–485. 20.Rossini, E. M. M., Gaylarde, C. C. (2000). Comparison of sodium hypochlorite and peracetic acid as sanitising agents for stainless steel food processing surfaces using epiPuorescence microscopy. International Journal of Food Microbiology 61, pg. 81–85.
21.Simoes, M., Simoes, L. C., Vieira, M. J. (2010). A review of current and emergent biofilm control strategies. LWT-Food Science and Technology, 43, pg. 573−583
22.Sofos, J. N. (2008). Challenges to meat safety in the 21st century. Meat Science, 78, pg. 3-13.
23.Somers, E. B., Wong, A. C. L. (2004). Efficacy of two cleaning and sanitizing combinations on Listeria monocytogenes biofilms formed at low temperature on a variety of materials in the presence of ready-to-eat meat residue. J. Food Protec, 10, pg. 2092-2353.
24.Stopforth, J. D., Sofos, J. N. (2006). Recent advances in pre-and post-slaughter intervention strategies for control of meat contamination. In V. K. Juneja, J. P. Cherry, & M. H. Tunick (Eds.), Advances in microbial food safety, ACS Symposium
931 (pg. 66−86). Washington, D.C.: American Chemical Society, Oxford University Press.
25.The Danish Zoonosis Centre. (2009). Annual Report on Zoonoses in Denmark 2007. National Food Institute.
26.van Kleef, E., vanTrijp, H. C. M., Lunding, P. (2005). Consumer research in the early stages of new product development: a critical review of methods and techniques. Food Quality and Preference 16, 181–201.
27.Violaris, Y., Bridges, O., Bridges, J. (2008). Small businesses - Big risks: Current status and future direction of
HACCP in Cyprus. Food Control, 19, pg. 439−448.
28.Vorst, K. L., Todd, E. C. D., Ryser, E. T. (2006). Transfer of Listeria monocytogenes during mechanical slicing of turkey, bologna, and salami. Journal of Food Protection, 69, pg. 619−626.
29.Whitley, R. J., Monto, A. S. (2006). Seasonal and pandemic influenza
preparedness: A global threat. Journal of Infectious Diseases, 194(Suppl.2), pg. 65–69.
30.World Health Organization (WHO) (2011). World Health Statistics. WHO Press, Geneva, Switzerland.