Practical application of Hazard Analysis Critical Control Point (HACCP) analysis to enhance to safety of a cooked meat product.

摘要

Two ways of improving the microbiological safety of cooked ground beef were examined. The first was through the application of Hazard Analysis Critical Control Point (HACCP) analysis to the production of modified atmosphere packaged hamburger sandwiches. The cooking process, raw material quality, time/temperature relationships, hygiene of employees and equipment sanitation were identified as the critical control points that needed to be controlled and monitored. The other was to influence the development of a predictable lactic microflora by the addition of Carnobacterium piscicola to hamburger meat. Carnobacterium piscicola (UAL 26.CL97) was inoculated into hamburger patties prior to cooking. The ability of UAL 26.CL97 to grow and produce bacteriocin in hamburger meat was demonstrated. Carnobacterium piscicola was capable of suppressing the growth of Enterococcus faecium and Listeria monocytogenes in a meat system. (Abstract shortened by UMI.)