RESUMEN
The combination of ultrasound (US) with chlorinated water (CW) and neutral detergent (ND) for simultaneous cleaning and sanitation of knives used during cattle slaughter was evaluated as a novel non thermal treatment. The US mode of operation, detergent concentration and time of treatment were studied and the results were compared with the conventional sanitation method used in meat industries. The conventional sanitation method promoted a decrease (p<0.05) in the counts of mesophiles, Enterobacteriaceae, molds and yeasts, and a similar behavior was observed for US+CW (2.05±0.08mg/l of chlorine, and mode operation normal and sweep for 10min) and US+CW+ND (5ml/l and mode operation sweep for 5min) methods. Nevertheless, when detergent concentration and sonication time were increased (20ml/l, 15min) a strong decrease (p<0.05) in the counts of mesophiles, Enterobacteriaceae, Staphylococcus aureus, molds and yeasts. Knife blades presented appropriate hygienic-sanitary properties in such conditions based on the Clean-Trace Surface Protein Plus™ test swab, which were better than the results obtained from conventional method. Kinetic modeling of knife sanitation was performed according to the transfer of organic matter, nitrogen and phosphorus during the process indicated highest migration rate of residues for US+CW+ND method, reaching 1.61mg/l·min. The hardness of knives' surface (Rockwell) was not changed by sonication using US+CW+ND method. These results indicate that both knife cleaning and sanitation processes could be performed in a unique step without the use of heat.
Asunto(s)
Bacterias/crecimiento & desarrollo , Descontaminación/métodos , Detergentes/química , Contaminación de Equipos/prevención & control , Hongos/crecimiento & desarrollo , Industria para Empaquetado de Carne/métodos , Saneamiento/métodos , Sonicación/métodos , Ondas Ultrasónicas , Ultrasonido/métodos , Mataderos , Recuento de Colonia Microbiana , Diseño de Equipo , Contaminación de Alimentos/prevención & control , Microbiología de Alimentos , Industria para Empaquetado de Carne/instrumentación , Levaduras/crecimiento & desarrolloRESUMEN
The monitoring of a HACCP (Hazard Analysis Critical Control Point) plan for the Listeria monocytogenes control in the cooked and frozen meat section of a thermo-processing meat plant was evaluated. Seventy "non-product-contact" surface samples and fourteen finished product samples were examined. Thirty eight positive sites for the presence of Listeria sp. were obtained. Twenty-two isolates were identified as L. monocytogenes, two as L. seeligeri and fourteen as L. innocua. Non isolates were obtained from finished product samples. The detection of L. monocytogenes in cooked and frozen meat section environment showed the need for the HACCP plan to eliminate or prevent product contamination in the post-thermal step.
Asunto(s)
Monitoreo del Ambiente/estadística & datos numéricos , Contaminación de Alimentos/prevención & control , Microbiología de Alimentos , Listeria monocytogenes/aislamiento & purificación , Industria para Empaquetado de Carne/normas , Carne/microbiología , Administración de la Seguridad/organización & administración , Animales , Culinaria/instrumentación , Culinaria/métodos , Criopreservación/instrumentación , Criopreservación/métodos , Contaminación de Equipos/prevención & control , Contaminación de Equipos/estadística & datos numéricos , Contaminación de Alimentos/estadística & datos numéricos , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodos , Listeria/aislamiento & purificación , Industria para Empaquetado de Carne/instrumentación , Administración de la Seguridad/estadística & datos numéricosRESUMEN
Three different types were made with 1 per cent of guar and xantana gums and 2 per cent of cassava starch. The gums were used in replacement of the cassava starch. The sausages hence made were submitted to microbiological analysis and compared with the sausages commonly found in the retail trade. The results proved that the sausages made by way of trial had the same standard pattern established by legislation. However, the samples taken from the retail trade showed a high level of contamination of mould and yeast. It was not found the presence of Salmonella nor of coliforms in the sausage made of guar gum, xanthan gum and cassava starch