Microbiological Analysis Of Key Links In Braised Roast Duck Processing And Establishment Of HACCP System

Braised Roast Duck is delicious and has a unique flavor,which is deeply loved by consumers.the production process of braised roast duck has both braising and roasting techniques.The product is nutritious,and has a neutral pH,so it is very easy to spoil and deteriorates,resulting a short shelf life.Therefore,it is of great significance to reduce the count of bacterial and avoid re-contamination.HACCP includes two parts:Hazard Analysis(HA)and Critical Control Point(CCP).It is one of the most effective assurance systems which are based on preventing food safety and controlling the quality of entire process.This experiment mainly detects the microbiological status of the production process of braised roast duck,conducts hazard analysis,determines critical control points,and verifies the effectiveness of the HACCP system.1.The microbiological testing was carried out during the production process of braised roast duck.The results showed that no microorganisms were detected after braising and roasting,which was caused by the high temperature.However,Microorganisms were detected in other processes.The total number of colonies in the finished braised roast duck was 2.5×10~2 CFU/g,which reached 1.2×10~3 CFU/g after48 hours of refrigeration(4℃),and the coliform group was 10 CFU/g.It shows that the braised roast duck has suffered serious re-contamination during the production process.Further inspect the production workshop environment,processing equipment and utensils,and the hygiene quality of the operators.The total number of air sedimentation colonies in the thawing,pre-cooking,and marinating workshops stays between 1.6×10~2CFU/cm2 and 3.7×10~2CFU/cm~2;while the number of colonies in the baking,pre-cooling and refrigerating workshops’air were less than 85CFU/cm~2.And molds were also detected in the air of all workshops.The total number of colonies in carts,turnover boxes and other utensils in each workshop were between 1.6×10~2 and 7.6×10~3CFU/cm~2,and the total number of colonies detected in the packaging bags of braised roast duck was 69 CFU/g.The total number of colonies on the hands of the operators reached 1.1×10~2～6.3×10~5 CFU/280cm~2,and the highest detected coliform group was4.4×10~3CFU/280cm~2.It shows that the workshop environment,equipment and utensils,and the hygiene quality of the operators are poor,which is the main source of contamination for braised roast duck.2.With the principles of the HACCP quality control system,the hazard analysis was carried out and the corresponding correction measures were established,and finally the key control point CCP was clarified.The HACCP plan includes the following key control points:CCP1 raw material acceptance,CCP2 thawing,cooling,refrigeration,equipment and utensils in the logistics workshop,CCP3 thawing,cooling,refrigeration,temperature and air in the logistics workshop,CCP4 logistics workshop operators,CCP5 halogen Roast duck finished product.The critical limit is clarified:the limit of CCP1 is to select qualified suppliers and ask for the inspection certificate of raw duck;the critical limit of CCP2 equipment and utensils:the total number of colonies≤250CFU/cm~2,the number of coliform≤2CFU/cm~2;CCP3 critical limit of workshop environment:workshop temperature≤10℃,sedimentation colony≤50CFU dish/30min;CCP4 operator key limit:total number of colonies≤250CFU/280cm~2,the number of coliform≤2CFU/280cm~2;CCP5 finished product key limit:total product colonies≤300CFU/g,the number of coliform≤10CFU/g.3.According to the identified key points,the following measures will be taken:carrying out cleaning and sodium hypochlorite disinfection treatment for equipment and utensils in key processes;controlling the workshop temperature below 12℃;using lactic acid fumigation to kill microorganisms in the air,and performing disinfection treatment on the operators’hands which directly contact the product;using rapid vacuum freezing equipment and aseptic zip-lock bags.Compared the microbial changes before and after HACCP implementation.Using the established HACCP key control measures,the microorganisms of the equipment and utensils and operators’hands in contact with the product were significantly reduced,and the microorganisms in the air of the workshop were also significantly reduced.The total number of colonies detected after the brine roast duck packaged and refrigerated for 48 hours was 79CFU/g.The value of coliform is 0,which does not exceed the critical limit(total number of colonies≤300CFU/g,the number of coliform≤10CFU/g).Through the control of the key points of the HACCP system,a good production environment can be provided for the production and processing of braised roast duck,avoiding the pollution of the finished braised duck and inhibiting the growth of microorganisms.