Application of hazard analysis critical control point (HACCP system) in the production of UHT milk to produce safe and high quality product.

摘要

The application of hazard analysis critical control point (HACCP) system principles and required tasks were carried out in a Dairy products processing plant in Alexandria, Egypt. The objective of this study is to evaluate the chemical and microbiological specification of sterilized milk through the application of HACCP system to produce high quality and safe product. Random samples were taken during monitoring of processing line for verification purpose 30 samples from each of raw milk, skim milk powder, milk fat, pasteurized and sterilized milk for chemical and microbiological examination. Samples were taken and transferred directly to the laboratory under asceptic condition with a minimum of delay. The samples were then subjected to chemical and microbiological examination. The obtained results revealed that the mean values of total aerobic bacterial count (cfu/ml), coliform count, Staphylococcus aureus count, spore forming count and mould count in raw milk samples were 3.4x105+or- 1.7x105, 3.2x104, 1.9x104, 6.5x102 +or- 1.8x102, 3.9x102 +or- 2x10, and 1.9x102 +or- 5.6x10, respectively. The reduction rate in microbial counts in pasteurized and sterilized milk were 9.18, 100, 97.16, 100, 92.15, 100, 81.28, 91.28, 100, 100 respectively. UHT treatment of milk killed all pathogenic microorganisms which were present in raw milk and the UHT milk nearly sterile except small incidence (5%) with low spore farming count. The chemical and microbiological results were within acceptable limits according to Egyptian standards. (ES 2005). The results of monitoring the processing line revealed that the line was well controlled and within the limits of prescribed HACCP plan. Conclusion, AHACCP based risk assessment and good manufacturing practice should be employed at all stages of production and handling of sterilized milk from farm to the consumer. The production of sterilized milk under the application of HACCP system can assume bath quality and safety of the final product. Pasteurization can be used as critical control point to control microbial hazards. It is recommended that the HACCP system be implemented in all dairy industry to improve quality and safety of sterilized milk.