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    Probleme der Hygienesicherung in Schweineschlachtung, -zerlegung und -verarbeitung in einem ländlichen Betrieb des Landes Brandenburg (2001)

    Art
    Hochschulschrift
    Autor
    Fiedler, Petra
    Quelle
    Berlin, 2001 — 105 Seiten
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    +49 30 838 62550
    lebensmittelhygiene@vetmed.fu-berlin.de

    Abstract / Zusammenfassung

    Meat is a sensitive, highly perishable food, which is subjected to many influences after slaughtering. All off these may affect in hygienic state. Therefore, relevant and detailed hygienic regulations are valid and applied.Between July 1997 and December 1998 problems of hygienic assurance were investigated in a slaughter, cutting and meat-processing company in the German federal state of Brandenburg. The company has been approved by the EU.Critical points, having been fixed before, were exactly determined and served as control points, were relied upon incontinuous evaluation. A distinction was made between measurable parameters and parameters to be evaluated. Measurable values selected were the temperature of scalding water, measured automatically and manually, the temperature of sterilization tanks at various locations, the temperature in the cutting room, the tempe
    rature of the cold-storage depots at different times of the working process and the basic temperature of the meat (fattened pig and sows being differentiated). The cleaning of rooms and equipment, the hygiene of the employees , the check-up of desinfection measures, the control of carcass hygiene, and pest control were rated from 1 to 3 on the basic of self-made checklists, the criterion of evaluation being to keep and apply the regulations and laws. The goal consisted in recognizing, avoiding and at least reducing risks. In view of the local situation the results were split up in 3 phases, each of which was discussed seperately. It has to be considered that in April 1998 no results were available because building measures had been carried through.The periodic evaluation of hygiene controls were used to discuss the faults with the production manager and take measures to remedy them. The checklist proved to be valuable and useful. This can be seen in an improved hygiene behaviour in all areas. The effects of changes in building an operation (work schedule) were recorded during temperature measurements, the former only improving the quality of measurements (automatic). Only by optimizing the operation, better results, above all in cooling, were obtained. The mean value of the basic temperatures for feedersdropped from 12.21 "C to 4.69 "C and for sows from 16.87 "C to 7.47 "C. Thus the 7 "C basic temperature required for fattened pig as significantly lower, a value almost obtained for sows. The number of faults due to all slaughtered animals was lowered from 12.9 % to 9.56 %, as well. However, the improvements obtained are not yet satifactory in all areas. Suggestions for further improvements were discussed, analysing the individual
    weak points.