Naslov
Analysis of microbial hazards and CCP determination in the meat from tiblica production process

Autori
Filipović, Ivana ; Kozačinski, Lidija ; Jacxsens, Liesbeth ; Rajković, Andreja ; Njari, Bela ; Zdolec, Nevijo

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Acta Microbiologica et Immunologica Hungarica, Volume 56, Supplement, Abstracts of the Annual Meeting of the Hungarian Society for Microbiology, and Second central European Forum for Microbiology / Nagy, K. ; Marialigeti, K - Budimpešta : Hungarian Academy of Sciences (MTA), 2009, 149-149

Skup
Second Central European Forum for Mycrobiology

Mjesto i datum
Keszthely, Mađarska, 07.10.2009. - 09.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
CCP; microbial hazards; meat from tiblica

Sažetak
Small and medium enterprises face a number of difficulties in implementing HACCP. Thus, in this work, hazards analysis and CCP determination for production of traditional product from Croatia “meat from tiblica” (vacuum-packed cooked cured meat) in medium sized meat industry, is made using qualitative UGent method. Microbiological changes during production, from raw material through individual production steps to the final product, were investigated. Total viable count (TVC), number of lactic acid bacteria (LAB), sulfite-reducing clostridia, enterobacteria, yeasts and moulds, S. aureus, enterococci, micrococci, as well as presence of L. monocytogenes and Salmonella spp., were determined using standard microbial methods. Microbial hazards related with raw pork meat and back fat are: Salmonella spp., Campylobacter spp., Y. enterocolitica, L. monocytogenes, S. aureus, Cl. botulinum and Cl. perfringens. In spite of antimicrobial effect of individual processes in the “meat from tiblica” production, there is a risk of surviving and growth of pathogens, especially when integrated time and temperature regime is insufficient. Moreover, temperature abuse during storage causes growth of pathogens, which also can contaminate product during packaging and handling. In our investigation Salmonella and L. monocytogenes were not determined in samples of raw material and meat and pork during production as well as in the final product, while S. aureus and sufite-reducing clostridia were below detectable level. Enterococci were below detectable level in all phases, but after curing, when their number reached 2 log. Enterobacteria where detected only in raw material (1 log cfu/g). TVC ranged from 2-3 log cfu/g in raw material, to 5-6-log after curing, 3 log after baking, and 4 log in meat, and 7 log in fat after first month of storage. In raw material number of LAB were below detectable level, yeast and moulds 2-3 log, and micrococci 2-3 log cfu/g. After curing number of LAB were 3-4 log, micrococci 2-3 log, enterococi 2 log, yeast and moulds 2-4 log cfu/g, After baking nuber of LAB, and micrococci were below detectable level, while number of yeast and moulds was 2-4 log cfu/g. After first month of storage, 4 log cfu/g of LAB in fat, 2/5 (meat/ fat) log cfu/g of yeast and moulds, and 3/5 log (meat/ fat) cfu/g of micrococci were determined. In the “meat from tiblica” production process 6 CCPs are determined using UGent method: 1. preparing the brine (sodium nitrite concentration), 2. cooling of meat after thermal treatment in the chamber, 3. baking, 4. cooling after baking, 5. smoking of pork back fat and 6. pork back fat cooking.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Veterinarska medicina, Prehrambena tehnologija

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