A study on the needs to improve Korea abattoir s critical control point of HACCP system
- Seongjoon Kim Kwanghoon Choi Donghoon Myung Hangsung Chung Sukwon Kim Nonghoon Choe
- Korean Journal of Veterinary Research(구 대한수의학회지)
- 제60권 제3호
- 등재여부 : KCI등재
- 105 - 108 (4 pages)
These days abattoirs hygiene of Korea is regulated by Hazzard Analysis Critical Control Point (HACCP). Although 20 years have been left since first HACCP was adjusted in Korea, 12% of abattoirs got inconsistence on evaluations. Food poisoning caused by bacteria feces like pathogenic Escherichia coli and Salmonella has not decreased. These bacteria on meat crosscontaminate at the abattoir. Therefore, field verification of abattoir s critical control point (CCP) and experiments to find alternative ways of the CCP were conducted. The aerobic bacteria were measured before and after high-pressure water based washing process set as CCP in most abattoirs. Four parts of cattle carcasses were selected to apply sponge-swab method. The effects were < 1 log reduction which is not significant. Lactic acid (LC), chlorine dioxide (ClO₂) and slightly acidic electrolyzed water (SAEW) were used to measure the effect of reducing bacteria on beef by the different time. LC has 1.24-2.02 log reduction for aerobic bacteria. ClO₂ has 1.44-1.96 log reduction for aerobic bacteria. SAEW has 1.1-1.91 log reduction for aerobic bacteria. There was significant difference according to concentrations (p < 0.05). This study presents legitimacy for hygiene improvement of CCP by field verification. In addition, chemical disinfectants that can be mechanically applied have better reduction effects of high-pressure washing.
Materials and Methods