HACCP application during different processing stages of beef fillet with special references to corrective action
Abukady, K., Shaltout, F., Amin, R., El-Shatter, M., Sabike, I. (2017). HACCP application during different processing stages of beef fillet with special references to corrective action. EKB Journal Management System, 32(1), 138-144. doi: 10.21608/bvmj.2017.31199
Khalid Shappan Abukady; Fahim A. Shaltout; Reham A. Amin; Muhammad A. El-Shatter; Islam Ibrahim Sabike. "HACCP application during different processing stages of beef fillet with special references to corrective action". EKB Journal Management System, 32, 1, 2017, 138-144. doi: 10.21608/bvmj.2017.31199
Abukady, K., Shaltout, F., Amin, R., El-Shatter, M., Sabike, I. (2017). 'HACCP application during different processing stages of beef fillet with special references to corrective action', EKB Journal Management System, 32(1), pp. 138-144. doi: 10.21608/bvmj.2017.31199
Abukady, K., Shaltout, F., Amin, R., El-Shatter, M., Sabike, I. HACCP application during different processing stages of beef fillet with special references to corrective action. EKB Journal Management System, 2017; 32(1): 138-144. doi: 10.21608/bvmj.2017.31199

HACCP application during different processing stages of beef fillet with special references to corrective action

Benha Veterinary Medical Journal
Article 23, Volume 32, Issue 1, March 2017, Page 138-144  XML PDF (297.28 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2017.31199
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Authors
Khalid Shappan Abukady1; Fahim A. Shaltout1; Reham A. Amin1; Muhammad A. El-Shatter2; Islam Ibrahim Sabike1
1Food hygiene Dept., Faculty of Veterinary Medicine, Benha University
2Animal Health Research National Institute, Food Control Dept., El-Dokki –Giza
Abstract
Here, in this study HACCP program was applied for the production of beef fillet in an Egyptian hotel and the microbial
load before and after application was compared. The aerobic plate count monitored before and after application of
corrective action during different successive production stages of beef fillet in tested hotel to examine the frequency of
contamination. The mean values of Aerobic plate count before application of corrective actions were 20.47 ± 7.01, 71.33
± 15.27, 680.0 ± 385.53, 528.67 ±255.39, 24.33 ± 8.09, and 24.33 ± 8.09 (CFU/gm) for the examined frozen, thawed,
formed, salted, cooked and served meat, respectively. After application of corrective action, the aerobic plate count
declined to be 13.80 ± 4.20, 48.00 ± 7.32, 118.67± 26.97, 92.67 ± 20.34, 7.13 ± 1.95, and <10 in the examined frozen,
thawed, formed, salted, cooked and served meat, respectively. The reduction percentages for the above examined samples
were 32.5%, 32.7, %82.5%, 82.4%, and 70.6% and 100%, respectively. It is noticed that meat meals can be contaminated
by several ways such as incorrect thawing, inadequate cleaning and sanitation for utensils or cross contamination after
cooking resulting in higher contamination with microorganisms. No food borne pathogens of public health hazards
detected during this study. This results shows the significant importance of HACCP program for prevention and control
of pathogenic and spoilage microorganisms.
Keywords
HACCP; aerobic plate count; beef fillet; Salmonella; E. coli
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