Food Safety Management System validation and verification in meat industry: Carcass sampling methods for microbiological hygiene criteria – A review

Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses

“…These counts may be associated with the quality of the slaughter operations (Zweifel, Capek, & Stephan, 2014). However, as observed in the current experiment, the increase in the TVC that resulted from the use of polyethylene film suggests that establishments with poor hygienic conditions may compromise the general condition and shelf life of the product (Milios et al, 2014). The same differences were observed for S. aureus in the total counts assessment (Table 3), although no differences were found for the counts of Enterobacteriaceae and E. coli when the number of half carcasses with positive results was analyzed ( Table 4).…”

“…Enterobacteriaceae and E. coli suggest the possibility of pathogens, including Salmonella spp., because they are indicative of hygienic status and contamination of fecal origin; thus, they are used in the assessment and validation processes of HACCP systems (Milios et al, 2014). Increases in the occurrences or counts of bacteria, especially for TVC and E. coli biotype 1, in tests trigger alerts for failure in production control in slaughterhouses that utilize statistical process controls based on a three-class sampling plan, which is known as a moving window; such triggers result in investigations, the adoption of corrective measures and, in some cases, reassessments of the HACCP plan (AQIS 2003(AQIS , 2007Sofos, Kochevar, Reagan, & Smith, 1999;USDA-FSIS, 1996).…”

“…Indicator bacteria are used in slaughterhouses and meat-processing facilities during the assessment and validation process of the Hazard Analysis and Critical Control Points (HACCP) system. Although the correlation of indicator bacteria with the prevalence or level of pathogens has not been confirmed, indicator bacteria suggest the possibility of pathogen occurrence because they indicate hygienic conditions and fecal contaminations (Milios, Drosinos, & Zoiopoulos, 2014).…”

“…Carcass chilling is considered a critical control point in HACCP systems because of its capacity to reduce bacterial counts through thermal and osmotic stress effects that occur with the reduction of temperature and water activity (Milios et al, 2014;Zhou, Xu, & Liu, 2010). However, the slaughter and processing industries may experience significant losses during chilling as a result of the depreciation process 'cooler shrink', which is characterized by water loss from dripping, tissue exudation and surface evaporation that results in carcass weight loss and lower beef cut yield.…”

Self-Monitoring Microbiological Criteria for the Assessment of Hygienic Procedures During Chicken Slaughtering

“…So, a specific reference value is calculated for a specific target hygiene microorganism in a specific facility, allowing proper comparison with subsequent data obtained during the hygiene monitoring of this same food industry. This approach allows the companies to identify fluctuations of the hygienic procedures during slaughtering, based not only on reference values, but on self-monitoring reference values in accordance with proper hygienic goals (Sala et al, 2015;Milios et al, 2014;Potter et al, 2012;Scott et al, 2015;Stannard, 1997).…”