Nadia A. Abd-el AZİZ, Yehia G. MOHARRAM, Ramadan S. ATTİA, Saad M. KOTİT

Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce)

Dondurulmuş gövde etin doğranmasındaki her aşama, tehlike oluşturabilecek kritik kontrol noktalarının belirlenmesi ve elemine edilmesi amacıyla fizikokimyasal ve mikrobiyolojik analizlerle araştırılmıştır. Sonuçlara göre; (a) pH'da önemli bir değişiklik olmamıştır, merkez ve yüzey sıcaklığı ile toplam aerobik mezofilik bakteri sayısında etin alınması, çözülmesi, kesilmesi ve doğranması aşamalarında %5 düzeyinde önemli fark görülmüştür (b) Et yüzeyi ve merkezinden az sayıda psikrotrofik bakteri, Enterobacteriaceae ve E. coli izole edilmiş ancak hiç bir aşamada Staphylococcus aureus görülmemiştir (c) Et çözme masalarında ve askılarında, kesme tahta ve masalarında ve işçilerin ellerinde toplam aerobik mezofilik bakteri, Enterobacteriaceae ve E. coli görülmüştür. Diğer taraftan, bıçak yüzeylerinde, taşıyıcılar ve polietilen levhalarda bu mikroorganizmalara rastlanmamıştır.

Anahtar Kelimeler:

HACCP, psikrofilik, toplam aerobik mezofilik bakteri, doğru üretim uygulamaları

Application of HACCP System during Meat Slices Preparation (in English)

Each step of preparing meat slices from frozen meat blocks was studied in detail using physicochemical and microbiological tests to identify and eliminate the CCPs which could lead to the hazard occurring. Results showed (a) no significance differences in pH, significance increase at 5% level in surface and center temperature and SPC count of meat after receiving, thawing, cutting and slicing frozen meat blocks were observed (b) Little numbers of psychrotrophic, Enterobacteriaceae and E. coli were isolated from the surface and center of meat. Meanwhile Staphylococcus aureus did not detect after receiving and during processing of meat into slices, and (c) SPC, Enterobacteriaceae, and E. coli were detected on surfaces of tables and stands of thawing operation, surfaces of cutting boards and tables, surfaces of slicing tables and worker hands. In other hand the surfaces of knives, carriers, and polyethylene sheets were free from the microorganisms.

Keywords:

HACCP, psychrophilic, standard plate count, good manufacturing practice,

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