Tomasevic Igor, Kuzmanović Jelena, Anđelković Aleksandra, Saračević Miroslava, Stojanović Marija M, Djekic Ilija
Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia.
Center for Food Analysis, Zmaja od Nocaja 11, 11000 Belgrade, Serbia.
Meat Sci. 2016 Apr;114:54-57. doi: 10.1016/j.meatsci.2015.12.008. Epub 2015 Dec 20.
A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log10 CFU/cm(2) for food contact surfaces and over 2 log10 CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar.
在七年时间里，从130家肉类加工厂和220家肉类零售机构收集了总计48246份微生物检测结果：其中在实施HACCP之前的41个月以及实施之后的43个月。我们的结果证实了强制实施HACCP对肉类企业加工过程卫生指标有显著的积极影响。在所检查的各类表面以及所调查的各类肉类企业中，卫生指示菌数量均有显著减少。加工过程卫生的改善表现为食品接触表面的需氧菌落数至少减少1.0 log10 CFU/cm²，冷却设施（冰箱、冰柜和其他肉类冷却设备）的需氧菌落数减少超过2 log10 CFU/cm²。肉类加工人员手部卫生受到的积极影响最小。强制实施HACCP之后的这段时间，肠杆菌科和葡萄球菌阳性样本数量也稳步下降。肉类加工厂和肉类零售机构在加工过程卫生方面的进展相似。
