| Popis: |
A study conducted from 1983–1986, assessed the bacteriological quality of further processed poultry products sold in Canada. Three hundred and twenty-five sample units (65 lots) were sampled across Canada and analyzed for aerobic colony count (ACC), Staphylococcus aureus, Escherichia coli, Salmonella, Campylobacter and Yersinia . Neither E. coli, Salmonella, Campylobacter nor Yersinia were isolated, while S. aureus was found in only one lot of each of three products (4.6%). ACC fluctuated greatly within and between lot and product type. Guidelines suggested for ACC for similar products by other agencies were examined and found to be practical. For “heat before serving” products ACC guidelines of n = 5, c = 3, m = 10 4 , M = 10 5 , and for “cook before serving” products ACC guidelines of n = 5, c = 3, m = 10 6 and M = 10 7 are suggested. For products brought to a boil before serving, ACC guidelines of n = 5, c = 3, m = 10 5 and M = 10 6 are suggested. Three lots of “heat before serving” products and one lot of “boil before serving” products were not in compliance with these guidelines. Guidelines for the forementioned pathogens are also suggested; for S. aureus n = 5, c= 1, m= 10 2 , M= 10 4 , for E . coli n = 5, c = 2, m= 10, M= 10 3 ; and for Salmonella, Campylobacter and Yersinia n = 5, c = 0, m = 0. All lots, except two, were in compliance with these guidelines. The authors suggest that further studies of this industry be undertaken, since the wide variations in ACC may indicate lapses in quality control. Efforts should be made to determine and monitor the critical control points and to establish GMPs. This would ensure that the low ACC obtained in some plants could be met by all producers of these products. |
