Study On Establishment Of HACCP Of Beef Slaughtering Ahd Fabricating Line

In this paper, the SSOP document and HACCP system were established to improve beef quality and safety in the Company.On the beef slaughtering and fabricating lines, biological pollution was the most important source of contamination. Therefore, the establishment of SSOP document and HACCP system in this study aimed to control the biological hazards during beef production. This paper includes five parts:Part one: Investigation of microbiological conditions. The APC and CO were determined on workers' hands, clothes, knives, workshop (TB, CB, water, floor and wall), carcass surface at different sites, and beef cuts. The microbe in the air in slaughterhouse, chilling room, and fabricating room was also determined. Results showed that workers, slaughtering room and equipment were the main sources of microbiological pollution, which led to the exceeding concerning standards of APC on the surface of carcass and also in cuts.Part two: Effects of LA and CLO on beef carcass: The decontaminating effects of LA and CLO on beef carcasses and cuts were evaluated. Different concentrations of LA and CLO were sprayed on the surface of beef carcasses before chilling, individually. LA had no decontaminating effect at the concentration of lower than 2.5%, whilst CLO could reduce microbe on the surface of beef carcass when its concentration was above 100mg/kg (p<0.05). Meanwhile, 200mg/kg CLO was more effective than 100mg/kg CLO (p<0.05).Part three: The application of disinfector and disinfectant measures to the beef slaughtering and fabricating lines. The decontaminating effects of CLO, hot water, steam, and alcohol on TB, CB and workers' hands were investigated. Results showed that immersion in hot water for 15min, 200mg/kg CLO could effectively decrease microbe on the TB. High temperature steam (92℃) only or combined with alcohol ,200mg/kg CLO reduced the mount of microbe on CB (P<0.05); while low temperature (61℃) steam was ineffective. Immersion in lOOmg/kg CLO reduced APC on the surface of hand greatly (p<0.05 ) .Part four: SSOP document and HACCP system. On the basis of the above investigation, the SSOP was documented and then the HACCP system was established. The procedure of HACCP establishment was as follows: analyzinghazards exsiting on the slaughtering and fabricating lines, confirming CCPs, establishing HACCP plans on the basis of SSOP document and investigation. According to the SSOP document and the established HACCP system, some measures were taken on the slaughtering and fabricating lines. Results showed that the amount of microbe on TB, CB, surface of carcass and cuts decreased significantly. Therefore it is necessary to apply the HACCP system to beef slaughtering and fabricating lines.