Application of haccp system during meat slices preparation

Özet

Dondurulmufl gövde etin do¤ranmas›ndaki her aflama, tehlike oluflturabilecek kritik kontrol noktalar›n›n belirlenmesi ve elemine edilmesi amac›yla fizikokimyasal ve mikrobiyolojik analizlerle araflt›r›lm›flt›r. Sonuçlara göre; (a) pH'da önemli bir de¤ifliklik olmam›flt›r, merkez ve yüzey s›cakl›¤› ile toplam aerobik mezofilik bakteri say›s›nda etin al›nmas›, çözülmesi, kesilmesi ve do¤ranmas› aflamalar›nda %5 düzeyinde önemli fark görülmüfltür (b) Et yüzeyi ve merkezinden az say›da psikrotrofik bakteri, Enterobacteriaceae ve E. coli izole edilmifl ancak hiç bir aflamada Staphylococcus aureus görülmemifltir (c) Et çözme masalar›nda ve ask›lar›nda, kesme tahta ve masalar›nda ve iflçilerin ellerinde toplam aerobik mezofilik bakteri, Enterobacteriaceae ve E. coli görülmüfltür. Di¤er taraftan, b›çak yüzeylerinde, tafl›y›c›lar ve polietilen levhalarda bu mikroorganizmalara rastlanmam›flt›r.

Abstract

Each step of preparing meat slices from frozen meat blocks was studied in detail using physicochemical and microbiological tests to identify and eliminate the CCPs which could lead to the hazard occurring. Results showed (a) no significance differences in pH, significance increase at 5% level in surface and center temperature and SPC count of meat after receiving, thawing, cutting and slicing frozen meat blocks were observed (b) Little numbers of psychrotrophic, Enterobacteriaceae and E. coli were isolated from the surface and center of meat. Meanwhile Staphylococcus aureus did not detect after receiving and during processing of meat into slices, and (c) SPC, Enterobacteriaceae, and E. coli were detected on surfaces of tables and stands of thawing operation, surfaces of cutting boards and tables, surfaces of slicing tables and worker hands. In other hand the surfaces of knives, carriers, and polyethylene sheets were free from the microorganisms.