Izvorni znanstveni članak
The e!ects of a non-intervention HACCP implementation on process hygiene indicators on bovine and porcine carcasses
I. Nastasijevic
R. Mitrovic
K. Popovic
M. Tubic
S. Buncic
Sažetak
Four sites on each of 720 dressed carcasses (360 bovine and 360 porcine) were sampled (2,880 samples in total) in a single commercial
abattoir slaughtering cattle and pigs using two separate slaughterlines. The carcasses were sampled before HACCP (pre-HACCP;
960 samples) and after HACCP implementation (post-HACCP; 1,920 samples) and Total Viable Count (TVC), Enterobacteriaceae count
(EC) and Salmonella spp. prevalence were determined. During the pre-HACCP period, mean TVC levels on four tested sites varied on
bovine carcasses between 3.03 and 4.19 log10 cfu/cm2 and on porcine carcasses between 3.73 and 3.99 log10 cfu/cm2. During the
post-HACCP period, TVC levels on all tested sites on carcasses were further signicantly reduced, by 0.33-1.64 log and 1.13-2.04 log
on bovine and porcine carcasses, respectively, compared to the pre-HACCP period. Both the EC occurrence in samples and EC levels in
EC-positive samples somewhat decreased during post-HACCP as compared to pre-HACCP period, but the reductions were not statistically
signicant due to large proportion of EC-negative samples and very low counts in EC-positive samples. Salmonella spp. was not
detected in any of bovine or porcine carcass samples, regardless of whether they were taken pre- or post-HACCP. Overall, the processhygiene-
improving eects of non-intervention HACCP have been proven through reduction of TVC on carcasses, but could not be
veried in the present study through similar reductions in EC and/or Salmonella, because of their low levels and/or absence.
Ključne riječi
Non-intervention HACCP; carcass microbiology; process hygiene
Hrčak ID:
52447
URI
Datum izdavanja:
10.8.2009.
Posjeta: 1.186 *