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Implementation and microbial verification of HACCP (Hazard Analysis and Critical Control Point) systems and HACCP intervention methods in meat processing establishments for the reduction of foodborne pathogens
Abstract
Recent outbreaks of foodborne disease and the emergence of more virulent pathogens led to the landmark USDA Final Rule on Pathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems. The final rule requires all federally inspected plants that slaughter and process meat and poultry to implement HACCP systems to prevent reduce or eliminate foodborne pathogens. Hazard analysis critical control point (HACCP) principles have been recognized as an important tool for the assessment and management of health risks posed by foodborne pathogens. However, the implementation of HACCP can be daunting and, especially to the small processor, overwhelming. Small and medium Nebraska meat processors were assisted in the planning, writing, and implementation of HACCP systems. Emphasis was placed on identifying the special challenges these smaller operations faced in implementing HACCP, and designing model systems to address these challenges. The effectiveness of three of these HACCP systems was assessed through microbial analysis and validation of implemented systems. This analysis included measurement of total aerobic bacteria, coliforms, generic E. coli, and Salmonella. A baseline was established for each of the plants before HACCP implementation and compared to data collected one, three and six weeks after implementation of HACCP. In addition, an industrial beef carcass microbial profile from slaughter through ground beef processing was established at a large beef processing facility. This included analysis of the carcass before and after application of an organic acid carcass washes as a HACCP intervention strategy and an identified CCP in the establishment. The microbial ecology of carcasses is characterized using standard techniques to enumerate at the species level before and after application of organic acid interventions. It was determined that acid intervention strategies are effective in reducing foodborne pathogens in this facility.
Subject Area
Food Science
Recommended Citation
Dormedy, Erin Stafford, "Implementation and microbial verification of HACCP (Hazard Analysis and Critical Control Point) systems and HACCP intervention methods in meat processing establishments for the reduction of foodborne pathogens" (1999). ETD collection for University of Nebraska-Lincoln. AAI9942118.
https://digitalcommons.unl.edu/dissertations/AAI9942118