Microbiological Hazard Analysis and Critical Control Points in the Processing of Chilled Pork

Abstract

Abstract: According to the principle of hazard analysis and critical control points (HACCP), the distribution of microbial populations in workshop air environments and on operating workers’ hands, processing facilities and pork was tested to identify bleeding, evisceration, chilling, cutting and packaging as important contamination stages. The worst contamination was observed during the stages of deboning and cutting. Based on these observations, critical control points (CCPs) in the processing of chilled pork were established which focused on improving hygiene management to minimize initial microbial populations and ensure the quality and safety of products.

Key words: chilled pork, microbiological contamination, critical control points (CCPs)

CLC Number:

TS207

References

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