食肉製品の製造工程におけるHACCPシステムによる微生物検査

Meat product industries have been introduced to HACCP, Hazard Analysis and Critical Control Point, which is internationally recognized as the best method for assuring product safety by controlling potential food safety hazards. The present research was carried out to evaluate the safety of meat production after applying the HACCP system to the manufacturing line of meat products. Factors such as raw meat, the middle product, the final product, the stored product, the equipment and factory workers' conditions were investigated to confirm whether safe meat production is achieved and if an enterprize can maintain such production and marketing. As a result, on one hand, in the case of meat processing, the bacteria in products after cooking were found. Also, no secondary bacteria contamination could be found under good sanitary management of the packaging process. Detection of bacteria in products during storage for 25 days at 4℃ was negligible or even negative. The bacteria in the equipment and working environment and in the bacteria in the packaging process were at lower levels than in the manufacturing process. The levels ov bacteria and mold from the air in the factory suggested to habe no influence on products. The HACCP system effectively managed the sanitation of the manufacturing process in this factory. Furthermore, education of the workforce, and the sanitary management of tools and materials are constantly necessary in order to maintain product safety.