Controlling the Microbial Contamination of RTE Foods during Processing and Selling Using the Principle of HACCP in Big Supermarket of Nanjing, China

摘要

Hazard Analysis and Critical Control Point (HACCP) is a systematic intervention management on food safety.Under its principles we established a simple and flexible quality control measure to direct hygiene of ready-to-eat (RTE) foods during processing and selling.8 kinds of RTE meat products,including Stewed Duck Gizzard,Saline Chicken Claws,Soy Sauced Chicken Wings,Spiced Beef,Sweet and Sour Spareribs,Meatball,Melopsittacus Packages of Meat,Braised Trotter in Red Sauce were collected from four large-scale supermarkets located in Nanjing,China.Knives,chopping boards,trays,shovels,air,water and cotton swab of hands of sales staff were sampled to analysis the total number of colonies,coliform,salmonella,Shigella,and Staphylococcus Aureus.In two supermarket measures for controlling microbial contamination in these 8 kinds of RTE meat products were carried out according to the HACCP principles.The critical control points (CCPs) includes material selection,containers hygiene,the amount of cooked meat in the one pot,the heating temperature,cooked food sales time and storage temperature,health habits of the sales staff.The following measures were adopted for controlling microbial contamination:the health education to the employees on food safety knowledge,the establishment and implementation of standard operation procedure (SOP) for the cleaning and disinfection,enactment of the CCPs critical limits and control measures.Another two supermarkets were as the control.After one month the samples of above 8 kinds of RTE meat products were collected again for the microbial determination.According to the Chinese national standard GB2726-2005 (Hygienic standard for cooked meat products),the results showed the passing rates of RTE meat products before and after intervention in intervention supermarkets were 70.8％ and 96.9％ respectively,and there was significantly difference (p＜0.05).However in the two control supermarkets,the passing rates of RTE meat products of the two times were 66.7％ and 68.9％ respectively (p＞0.05).The conclusion is microorganism count in intervention group decreased dramatically after intervention,but those in control group have no significantly change.All hazard analyzing and intervention strategy must be built on the basis of their own circumstance.On the other hand,the performance of microbial contamination intervention system,at last,depends on employees who take part in the processing and selling of RTE foods.Therefore,the training and education on staffs should be important management work.