An inspection of Microorganism under HACCP System in Manufacturing Process of Meat Production.

Accession number;01A0297936
Title;An inspection of Microorganism under HACCP System in Manufacturing Process of Meat Production.
Author;LEE J(Okayama Univ., Graduate School of Natural Sci. and Technol., JPN)   IZUMIMOTO MASATOSHI(Okayama Univ.)   MIYAMOTO TAKU(Okayama Univ.)   
Journal Title;Scientific Reports of the Faculty of Agriculture, Okayama University
Journal Code:F0945A
ISSN:0474-0254
VOL.90;NO.;PAGE.37-44(2001)
Figure&Table&Reference;FIG.4, TBL.5, REF.18
Pub. Country;Japan
Language;Japanese
Abstract;Meat product industries have been introduced to HACCP, Hazard Analysis and Critical Control Point, which is internationally recognized as the best method for assuring product safety by controlling potential food safety hazards. The present research was carried out to evaluate the safety of meat production after applying the HACCP system to the manufacturing line of meat products. Factors such as raw meat, the middle product, the final product, the stored product, the equipment and factory workers' conditions were investigated to confirm whether safe meat production is achieved and if an enterprise can maintain such production and marketing. As a result, on one hand, in the case of meat processing, the bacteria count of meat before cooking was indicated to be 103-5cfu/g. However, no bacteria in products after cooking were found. Also no secondary bacteria contamination could be found under good sanitary management of the packaging process. Detection of bacteria in products during storage for 25 days at 4.DEG.C. was negligible or even negative. The bacteria in the equipment and working environment and in the bacteria in the packaging process were at lower levels that in the manufacturing process. The levels of bacteria and mold from the air in the factory suggested to have no influence on products. The HACCP system effectively managed the sanitation of the manufacturing process in this factory. Furthermore, education of the workforce, and the sanitary management of tools and materials are constantly necessary in order to maintain product safety. (author abst.)