Validation of parameters in HACCP verification using univariate and multivariate statistics. Application to the final phases of poultry meat production

For Hazard Analysis and Critical Control Points (HACCP) systems verification in food industries, the selection of parameters that offer significant information about control system at each production stages is necessary. Total Count (TC), Pseudomonas (PS), Enterobacteriaceae (EB) and Staphylococcus...

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Bibliographic Details
Published in:Food control 2001-07, Vol.12 (5), p.261-268
Main Authors: González-Miret, M.L, Coello, M.T, Alonso, S, Heredia, F.J
Format: Article
Language:English
Subjects:
HACCP verification
Multivariate statistics
Poultry
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Summary:For Hazard Analysis and Critical Control Points (HACCP) systems verification in food industries, the selection of parameters that offer significant information about control system at each production stages is necessary. Total Count (TC), Pseudomonas (PS), Enterobacteriaceae (EB) and Staphylococcus aureus (ST) are organisms frequently measured on carcasses at slaughters. Their inclusion in HACCP system can be assessed by means of statistical techniques. Univariate and multivariate statistical methods are of great importance in order to identify most useful variables. In this study the use of these microbiological parameters in verification of refrigeration, and cutup and packaging operations has been evaluated. It has established the usefulness of these variables using statistical techniques. It makes clear the most discriminant effect of EB and TC to establish differences between the stages studied in this process.
ISSN:0956-7135
1873-7129
DOI:10.1016/S0956-7135(01)00007-X