The safety and quality properties of raw beef meat inslaughter plants of Kermanshah province using HACCP

Background and Aim : The aim of the present study was to evaluate the safety and qualityproperties of raw beef meat in slaughter plants of Kermanshah province based on the hazardanalysis critical control points (HACCP).Methods : According to the national standard No. ۶۱۲۱ (general guideline for the implementationof the HACCP in production units - full processing of red meat and poultry meat (production,packaging, labelling)-slaughter of animals) of the Iranian National Standard Organization, themicrobial evaluation in the following CCPs was carried out in the two cattle slaughterhouses(Kermanshah, Iran): CCP۱ (peeling), CCP۲ (bowel and visceral emptying), CCP۳ (cutting off),CCP۴ (final carcass washing), and CCP۵ (carcass cooling). Microbial properties of raw beef meat(۲۱۰ samples), including the total microbial count, Escherichia coli, Salmonella spp., and Listeriamonocytogenes were evaluated using standard plate count during winter ۲۰۲۰ and spring ۲۰۲۱.Results : Based on our findings, the CCPs of carcass cooling (CCP۵) and bowel and visceralemptying (CCP۲), had the lowest and highest bacterial contamination, respectively. Thepercentages of Salmonella spp. in CCP۱, CCP۲, CCP۳, CCP۴, and CCP۵ were ۹.۵%, ۱۶.۵%, ۱۴%,۱۲%, and ۷%, respectively. The following contamination percentage at corresponding CCPs wasfound for L. monocytogenes; ۰%, ۱۲%, ۹.۵%, ۷%, and ۷%, respectively. The E. coli contaminationpercentage in CCP۱, CCP۲, CCP۳, CCP۴, and CCP۵ were found to be ۱۶.۵%, ۲۱.۵%, ۱۶.۵%,۱۲%, and ۷%, respectively.Conclusion : The results of the present study showed that the evaluated slaughterhouses were inhygienic and standard conditions, and the low level of microbial contamination in this study alsoconfirms the appropriate microbial condition of the equipment and tools used in the production ofraw beef meat.

کلیدواژه ها:

raw beef meat ، HACCP ، Kermanshah