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KMID : 1023520010240020117
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Korean Journal of Veterinary Service
2001 Volume.24 No. 2 p.117 ~ p.126
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A study on establishment of bio-hazard analysis and critical control point for pork slaughter house
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Ohk Chun-Suk
Jung Ji-Young
Song Eun-Ah
Lee Sung-Sik
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Abstract
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ensure the safety of domestic livestock products, the government made it obligatory to enforce the hazard analysis critical control point(HACCP) in all domestic slaughterhouses. Under the HACCP, most of the hazards generated in slaughterhouses are bio-hazards, especially pathogenic bacteria. In order to reduce to the pathogenic bacteria, critical control point (CCP) is established and controled in the process of slaughter. A study was carried out to measure the level of bacterial contamination of swine carcass in 6 slaughterhouses selected. As a result, the aerobic plate counts(cfu/) of all samples was -10 in average, except slaughterhouse C. The level of the aerobic plate counts on the surface of lower loin in slaughterhouse C was and it was considered that slaughterhouse C should set the process of manual transport of carcass as the CCP. Escherichia coli level was the highest in middle line cut surface. Especially, E coli level of slaughterhouses C and D were about 6.5- and 3.0-fold higher than that of other 4 slaughterhouses. Thus, it was considered that the slaughterhouses C and D should set the process of the entrails treatment as the CCP. The air contamination was measured at two point in a slaughterhouse. The air contamination level was 4-13 times higher than that of the standard Japanese slaughterhouses.
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KEYWORD
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Hazard analysis and critical control point(HACCP), Aerobic plate counts, Escherichia coli
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