The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia
| Autor: | Ilija Djekic, Miroslava Saračević, Marija M. Stojanović, Aleksandra Anđelković, Jelena Kuzmanović, Igor Tomasevic |
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| Rok vydání: | 2016 |
| Předmět: |
Meat
Meat packing industry Food Handling Staphylococcus media_common.quotation_subject Colony Count Microbial Aerobic colony count Process hygiene Toxicology 0404 agricultural biotechnology Enterobacteriaceae Hygiene Animals Humans Hand Hygiene Food science Meat-Packing Industry media_common Food contact surfaces Food contact business.industry Commerce food and beverages Meat retail 04 agricultural and veterinary sciences Meat processing HACCP 040401 food science 3. Good health Bacteria Aerobic Meat Products Consumer Product Safety Food Microbiology Colony count business Hazard Analysis and Critical Control Points Serbia Food Science |
| Zdroj: | Meat Science |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2015.12.008 |
| Popis: | A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log(10) CFU/cm(2) for food contact surfaces and over 2 log(10) CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar. |
| Databáze: | OpenAIRE |
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