BibTex RIS Kaynak Göster

Application of HACCP System during Meat Slices Preparation (in English)

Yıl 2012, Cilt: 37 Sayı: 5, 259 - 266, 01.10.2012

Öz

Each step of preparing meat slices from frozen meat blocks was studied in detail using physicochemical and microbiological tests to identify and eliminate the CCPs which could lead to the hazard occurring. Results showed (a) no significance differences in pH, significance increase at 5% level in surface and center temperature and SPC count of meat after receiving, thawing, cutting and slicing frozen meat blocks were observed (b) Little numbers of psychrotrophic, Enterobacteriaceae and E. coli were isolated from the surface and center of meat. Meanwhile Staphylococcus aureus did not detect after receiving and during processing of meat into slices, and (c) SPC, Enterobacteriaceae, and E. coli were detected on surfaces of tables and stands of thawing operation, surfaces of cutting boards and tables, surfaces of slicing tables and worker hands. In other hand the surfaces of knives, carriers, and polyethylene sheets were free from the microorganisms. 

Kaynakça

  • Poumeyrol G, Rosset P, Noel V, Morelli E. 2010. HACCP methodology implementation of meat pate hazard analysis in pork butchery. Food Control, 21: 1500-1506.
  • Oxoid. 2002. Tryptone bile X-glycoside medium (TBX). A selective chromogenic medium for the detection and enumeration of Escherichia coli in food. http://www.oxoid.com/uk/index.asp?mpage = iproductetail&pre = CM0945&1= EN&X.
  • Jean–Pierre H, Darbas H, Jean–Roussenq A, Boyer G. 1989. Pathogenicity in two cases of Staphylococcus schleiferi sp., a recently described species. J Clin Microbiol, 27: 2110-2111.
  • AOAC. 1995. Official Methods of Analysis. 16th Edition, Washington, DC, USA.
  • Little, TM. Hill, FJ. 1978. Agricultural Experimentation Design and Analysis. John Wiley and Sons Company, New York, USA.
  • Kramer A. 1979. Effects of freezing and frozen storage on the nutrient retention of fruits and vegetables. Food Technol, 33: 58-62.
  • Egyptian Organization for Standardization and Quality Control 1991. Egyptian Standard No.1522. For Frozen Meat. Ministry of Industry, Cairo, Egypt.
  • Pyke, M. 1976. Food Science and Technology. John Murray, London.
  • Dransfield, E. 1992. Modeling post-mortem tenderization.III: Role of calpain I in Conditioning. Meat Sci, 31:85-94.
  • Jay, JM. 1986. Food Borne Microorganisms and Their Toxins; Developing Methodology. Marcel Dekker. New York.
  • Calvelo A. 1981. Recent studies on meat freezing. In: "Development in Meat Science, Lawrie RA (chief ed), Applied Science Publishers, London. pp 125-158.
  • Speck ML, Ray B. 1977. Effects of freezing and storage on microorganisms in frozen food. J Food Protection, 40; 333-340.
  • Genigeargis CA. 1989. Present of knowledge on staphylococcal intoxication. Int J of Food Microbiol, 9: 327-331.
  • Farouk MM, Swan JE. 1997. Acceptability and functional properties of restructured roast from frozen preigeor injected beef. Meat Sci, 44: 233 – 247.
  • Soto T, Menses A, Rodriquez De Lecca J. 1989. Influence of defrosting temperature on the determination of microbiological quality of frozen vegetables. Anale de Bromatologia, 41: 233-243. 16. Rosmini MR, Perez-Alvarez JA, Fernandez –Lopez, J. 2004. Operational Processes for Frozen Red Meat. In: Handbook of Frozen Foods, Hui YH (chief ed), Marcel Dekker, INC. New York. pp. 177-191.
  • Hinton M, Coombs E, Tucker V, Joness S, Allen V, Hudson WR, Carry JEL. 1998. The bacteriological quality of British beef: - 2- Frozen minced beef. Meat Sci, 50: 395-402.

Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce)

Yıl 2012, Cilt: 37 Sayı: 5, 259 - 266, 01.10.2012

Öz

Dondurulmuş gövde etin doğranmasındaki her aşama, tehlike oluşturabilecek kritik kontrol noktalarının belirlenmesi ve elemine edilmesi amacıyla fizikokimyasal ve mikrobiyolojik analizlerle araştırılmıştır. Sonuçlara göre; (a) pH'da önemli bir değişiklik olmamıştır, merkez ve yüzey sıcaklığı ile toplam aerobik mezofilik bakteri sayısında etin alınması, çözülmesi, kesilmesi ve doğranması aşamalarında %5 düzeyinde önemli fark görülmüştür (b) Et yüzeyi ve merkezinden az sayıda psikrotrofik bakteri, Enterobacteriaceae ve E. coli izole edilmiş ancak hiç bir aşamada Staphylococcus aureus görülmemiştir (c) Et çözme masalarında ve askılarında, kesme tahta ve masalarında ve işçilerin ellerinde toplam aerobik mezofilik bakteri, Enterobacteriaceae ve E. coli görülmüştür. Diğer taraftan, bıçak yüzeylerinde, taşıyıcılar ve polietilen levhalarda bu mikroorganizmalara rastlanmamıştır.

Kaynakça

  • Poumeyrol G, Rosset P, Noel V, Morelli E. 2010. HACCP methodology implementation of meat pate hazard analysis in pork butchery. Food Control, 21: 1500-1506.
  • Oxoid. 2002. Tryptone bile X-glycoside medium (TBX). A selective chromogenic medium for the detection and enumeration of Escherichia coli in food. http://www.oxoid.com/uk/index.asp?mpage = iproductetail&pre = CM0945&1= EN&X.
  • Jean–Pierre H, Darbas H, Jean–Roussenq A, Boyer G. 1989. Pathogenicity in two cases of Staphylococcus schleiferi sp., a recently described species. J Clin Microbiol, 27: 2110-2111.
  • AOAC. 1995. Official Methods of Analysis. 16th Edition, Washington, DC, USA.
  • Little, TM. Hill, FJ. 1978. Agricultural Experimentation Design and Analysis. John Wiley and Sons Company, New York, USA.
  • Kramer A. 1979. Effects of freezing and frozen storage on the nutrient retention of fruits and vegetables. Food Technol, 33: 58-62.
  • Egyptian Organization for Standardization and Quality Control 1991. Egyptian Standard No.1522. For Frozen Meat. Ministry of Industry, Cairo, Egypt.
  • Pyke, M. 1976. Food Science and Technology. John Murray, London.
  • Dransfield, E. 1992. Modeling post-mortem tenderization.III: Role of calpain I in Conditioning. Meat Sci, 31:85-94.
  • Jay, JM. 1986. Food Borne Microorganisms and Their Toxins; Developing Methodology. Marcel Dekker. New York.
  • Calvelo A. 1981. Recent studies on meat freezing. In: "Development in Meat Science, Lawrie RA (chief ed), Applied Science Publishers, London. pp 125-158.
  • Speck ML, Ray B. 1977. Effects of freezing and storage on microorganisms in frozen food. J Food Protection, 40; 333-340.
  • Genigeargis CA. 1989. Present of knowledge on staphylococcal intoxication. Int J of Food Microbiol, 9: 327-331.
  • Farouk MM, Swan JE. 1997. Acceptability and functional properties of restructured roast from frozen preigeor injected beef. Meat Sci, 44: 233 – 247.
  • Soto T, Menses A, Rodriquez De Lecca J. 1989. Influence of defrosting temperature on the determination of microbiological quality of frozen vegetables. Anale de Bromatologia, 41: 233-243. 16. Rosmini MR, Perez-Alvarez JA, Fernandez –Lopez, J. 2004. Operational Processes for Frozen Red Meat. In: Handbook of Frozen Foods, Hui YH (chief ed), Marcel Dekker, INC. New York. pp. 177-191.
  • Hinton M, Coombs E, Tucker V, Joness S, Allen V, Hudson WR, Carry JEL. 1998. The bacteriological quality of British beef: - 2- Frozen minced beef. Meat Sci, 50: 395-402.
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Nadia A. Abd-el Aziz Bu kişi benim

Yehia G. Moharram Bu kişi benim

Ramadan S. Attia Bu kişi benim

Saad M. Kotit Bu kişi benim

Yayımlanma Tarihi 1 Ekim 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 37 Sayı: 5

Kaynak Göster

APA Aziz, N. A. A.-e. ., Moharram, Y. G. ., Attia, R. S. ., Kotit, S. M. . (2012). Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce). Gıda, 37(5), 259-266.
AMA Aziz NAAe, Moharram YG, Attia RS, Kotit SM. Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce). GIDA. Ekim 2012;37(5):259-266.
Chicago Aziz, Nadia A. Abd-el, Yehia G. Moharram, Ramadan S. Attia, ve Saad M. Kotit. “Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce)”. Gıda 37, sy. 5 (Ekim 2012): 259-66.
EndNote Aziz NAA-e, Moharram YG, Attia RS, Kotit SM (01 Ekim 2012) Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce). Gıda 37 5 259–266.
IEEE N. A. A.-e. . Aziz, Y. G. . Moharram, R. S. . Attia, ve S. M. . Kotit, “Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce)”, GIDA, c. 37, sy. 5, ss. 259–266, 2012.
ISNAD Aziz, Nadia A. Abd-el vd. “Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce)”. Gıda 37/5 (Ekim 2012), 259-266.
JAMA Aziz NAA-e, Moharram YG, Attia RS, Kotit SM. Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce). GIDA. 2012;37:259–266.
MLA Aziz, Nadia A. Abd-el vd. “Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce)”. Gıda, c. 37, sy. 5, 2012, ss. 259-66.
Vancouver Aziz NAA-e, Moharram YG, Attia RS, Kotit SM. Et Doğrama İşlemi Sırasında HACCP Sisteminin Uygulanması (İngilizce). GIDA. 2012;37(5):259-66.

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