title: Aerobic plate counts as a measure of hazard analysis critical control point effectiveness in a pork processing plant.
abstract: A hazard analysis critical control point (HACCP) system was designed to identify specific hazards so that preventive and control measures to ensure the safety of a food could be implemented. Microbiological data generated through sampling were used to characterize the hygienic performance and to validate and verify the various HACCP plans. Aerobic plate counts (APCs) often are chosen as an indicator of the effectiveness of HACCP plans, because data for all aerobic bacteria are more easily collected than are data for pathogens of concern or other indicator organisms. However, it is not clear whether APCs are useful in verifying that a HACCP plan is working satisfactorily. In this study, APC data were collected from one pork-cutting plant in Korea both before and after the company initiated its HACCP plan. These APC data were used to compare microbiological differences and to determine the effect of any changes before and after implementing the HACCP plan. For this pork plant, after the HACCP plan was implemented the proportion of samples exceeding the 3 log CFU/cm2 limit dropped from 73.39 to 4.29% for the overall process. These results indicate that this plant improved its hygienic performance considerably and that the HACCP plan was an effective and valuable tool for achieving this improvement. The APC data were sufficient for validation and verification of the HACCP system that was successfully implemented to improve hygienic performance.
authors.affiliation: Department of Veterinary Medicine and Institute of Veterinary Science, Kangwon National University, Chunchon, Kangwon 200-701, Korea.
authors.forename: Chong-Hae
authors.initials: CH
authors.lastname: Hong
authors.forename: Ewen C D
authors.initials: EC
authors.lastname: Todd
authors.forename: Gyung-Jin
authors.initials: GJ
authors.lastname: Bahk
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D006801:Humans; D006920:Hygiene; D016016:Proportional Hazards Models; D018570:Risk Assessment; D013552:Swine