MONITORING MICROBIOLOGICAL SAFETY AND ESTABLISHING CORRECTIVE MEASURES DURING VETERINARY AND SANITARY ASSESSMENT OF MEAT PRODUCTS AT MOROZKO LLC

DOI: 10.36871 / vet.san.hyg.ecol.201903001
UDC: 619: 614.31: 637.5

Authors

PAVLOVA E.V., UDAVLIEV D.I., SOROKINA V.A., MARKOVA A.N., BORISOVA I.O.
FSBEI HE "MOSCOW STATE UNIVERSITY OF FOOD PRODUCTION"
FILIPENKOV G.V.
Institute of Veterinary Sanitation, Hygiene and Ecology - BRANCH of FSBSI Federal Research Center

Abstract

Currently, an urgent task for food enterprises in the Russian Federation is to improve the quality and safety of products by introducing a critical control point analysis system (HACCP). This is important not only for public health, but also to increase the competitiveness of products. The article presents materials on the implementation of the principles of HACCP at a large food enterprise (LLC Morozko). The theoretical aspects of the HACCP system are presented, problems are analyzed and recommendations for their minimization are developed in the conditions of implementation of the technical regulation of the Customs Union 021/2011 “On food safety”. The data of sanitary-microbiological control during veterinary sanitary examination of chilled and frozen meat from various suppliers according to standardized indicators in accordance with regulatory requirements for meat and meat products are presented. The necessity of monitoring microbiological parameters at critical control points is substantiated. Based on the monitoring of microbiological indicators of raw materials, water, air, equipment, overalls, and hands of personnel, the risk of microbial contamination of finished products by pathogenic microorganisms and microorganisms that cause damage to raw materials and products was assessed. The quantitative composition of microflora was determined during air monitoring in the shops of the enterprise. A comparative analysis of the effect of disinfection of various types of equipment on its sanitary condition by flushing with equipment surfaces has been carried out.

Keywords

monitoring, technical regulations, HACCP, safety, control points, risks, KMAFAnM, microorganisms, salmonella, listeria, coliform.