Naslov
HACCP Concept of the Microbiological Quality of Fish during Processing

Autori
Živković, Josip ; Mioković, Branimir ; Šoša, B.

Izvornik
Archiv für Lebensmittelhygiene (0003-925X) 1 (2001), 52; 10-12

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Sažetak
This discussion presents the HACCP-concept of the microbiological quality of canned clupeid salt-water fish (Sardina pilchardus ; Engraulis encrasicholus ; Scomber scomber ; Thunnus thynnus) in oil and in tomato sauce. The frequent findings of Enterococcus spp., E. coli and coagulase-positive Staphylococcus in swabs taken from the skin of fish in various processing phases and from work surfaces pose a risk during production. This risk can be controlled through implementation of the HACCP-concept and by a vigorous process control which must include phases of cooking in steam and in hot air (100-130 degrees /30 min ; CCP2), as well as the sterilization of the product (116 degreesC/35-10 min ; CCP1). Control of the microbiological quality of a product also includes ice-packing (6 degreesC/3 days), cooling (0-4 degreesC/6 days), fast-freezing (-40 degreesC), storage (-20 degreesC), and the rapid defrosting of fish using jets of water

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA