Microbiological Control Performed by SSOP- and HACCP-based Food Safety Management System and its Microbiological Verification in JA Hida Meat Slaughtering and Meat-cutting Plant

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  • JA飛騨ミートにおけるSSOP及びHACCPに基づく食品安全管理システムによる微生物制御とその微生物学的検証
  • JA ヒダ ミート ニ オケル SSOP オヨビ HACCP ニ モトズク ショクヒン アンゼン カンリ システム ニ ヨル ビセイブツ セイギョ ト ソノ ビセイブツガクテキ ケンショウ

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Abstract

Microbiological test data collected from fiscal years 2009-2011 were analyzed to determine if data are utilized to verify the sanitation standard operating procedures (SSOP) and hazard analysis critical control point (HACCP) implemented by JA Hida Meat, which was ISO 22000 certified in beef slaughtering and meat-cutting processes, and to evaluate the effects of termination of live animal and final carcass wash with 100 ppm sodium hypochlorite solution in the microbiological status of the carcasses and final products. To verify the microbiological control system in the establishment, it was indicated that trend analysis of total aerobic bacteria counts could be useful. Results found that the improvement in microbiological data of block meats in 2011 could be attributed to human factors; e.g., improved hygiene education. It was also considered that total aerobic bacteria counts on carcasses without sodium hypochlorite wash of live animals and final carcasses are lower than those in 2006, when sodium hypochlorite wash was performed, suggesting implementation of the SSOP and HACCP system was effective.

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