The Establishment Of HACCP System And Sterilization Measures In The Process Of Chilled Beef Production

In this paper, the production line of chilled fresh beef used as the research object in Shihezi city. The study of decontamination of environment and beef surface and control chart design aimed to control the biological hazards during chilled fresh beef Production. The establishment of HACCP system and SSOP document through above test results aimed to improve quality of chilled fresh beef. The main results come out as follows:1. The knife disinfected by 100mg/kg chlorine dioxide, and disinfecting of shelling and evisceration’s knife once a cattle, and disinfecting of segmentation’s knife once an hour; It was reasonable that the time of hand soak in 100mg/kg chlorine dioxide was 15 s, and disinfecting of shelling and evisceration’s hand once a cattle, and disinfecting of segmentation’s hand once an hour; The chopping board disinfected by 200mg/kg chlorine dioxide, and disinfecting of chopping board once an hour.2. Six antimicrobial compounds(acetic acid, citric acid, lactic acid, acidified sodium chlorite, chlorine dioxide, sodium hypochlorite) were applied at various concentrations with small, hand-held spraying equipment, and bactericidal effectiveness was examined. Beef plate pieces were inoculated with fecal slurry containing putrefying bacteria(Pseudomonas, coliforms, staphylococcus, lactic acid bacteria). Antimicrobial solutions were applied to beef surfaces via a portable, pressurized hand-held spray tank, and treated surfaces were subjected to appropriate methods for the enumeration of bacteria. The results showed that organic acids was more effective at reducing APC and putrefying bacteria than chlorinated compounds; Among the 2% organic acids, lactic acid was more effective at reducing APC and putrefying bacteria than acetic acid or citric acid; 2% lactic acid rinse reduced APC, putrefying bacteria counts by 5.19 and 3.37-4.71 lgcfu/cm2, respectively; Because 2% lactic acid rinse has excellent bactericidal efficacy combined with low cost and ease of use, so it was very suitable for rinses to beef carcasses in very small meat plants.3. In the process of chilled beef production, the enumeration of certain microorganisms as microbiological quality indicators is very important for estimate whether or not the products in the Hazard Analysis Critical Control Points(HACCP) systems. The aim of this study was to exploit the data a process of chilled beef production implementing HACCP and using statistical process control to monitor the process. The results showed that the microbial quantity distribution of beef carcasses and beef was studied by normality test, and the quantity of Total Bacterial count, Total Coliforms and Enterobacteriaceae showed normal distribution and conforming to the EU food microbiological standards; X bar-R control chart was effective to monitor the process; The Process capability index and Process performance index was decreasing from beef carcasses to beef; There was significant correlate between the microbial quantity of beef carcasses and beef(p<0.05).4. On the basis of the above investigation and the procedure of HACCP establishment, The establishment of HACCP system was as follows: analyzing hazards existing on the process of chilled fresh beef‘s production, determining CCPs and critical limit, formulating SSOP document. Finally, formulating integrated and systematic HACCP schedule, combining HACCP schedule with control chart to monitoring the process of chilled fresh beef‘s production.