Subscribe Now Subscribe Today
Research Article
 

Evaluation of Poultry Meat Safety Based on ISO 22000 As Food Safety Management System



T.A. Ahmed, S.A.M. Saeed and H.A. Hussien
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
ABSTRACT

This study was conducted to evaluate the quality and safety of poultry meat from slaughter plant at various levels of standard (modern full automated plant, full automated plant, automated plant). The study considered the role of equipment used in plants beside the different production steps and their impact on product quality and safety. The microbial study showed that water from scalding and chilling tank from slaughter A. B recorded highly bacterial growth (uncountable). While the counter surface of slaughter B was clean from bacteria. The study showed highly significant differences (p<0.05) with respect to chemical and physical properties where the poultry A recorded higher mean value of moisture content while the poultry B recorded the highest mean value of protein and lowest mean value of peroxide value and poultry C recorded the highest mean value of peroxide value and fat content. The study of production steps revealed that there were four important steps (evisceration, reprocessing, chilling, finished product storage) that could be a source of contamination in absence of control and monitoring which are defined as critical control point. The research findings Implementation of ISO22000 speeds and simplifies processes, increase efficiency and reduces costs. Also improves food safety and hazard control. Finally, this study has suggested the application of food safety management system (ISO 22000) to Sudan poultry slaughter plant as meat safety tool to ensure the safety of poultry products.

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

T.A. Ahmed, S.A.M. Saeed and H.A. Hussien, 2013. Evaluation of Poultry Meat Safety Based on ISO 22000 As Food Safety Management System. Pakistan Journal of Nutrition, 12: 121-129.

DOI: 10.3923/pjn.2013.121.129

URL: https://scialert.net/abstract/?doi=pjn.2013.121.129

REFERENCES
1:  Aberle, E.D., M.D. Judge, J.C. Forrest, D.E. Gerrard, H.B. Hedrick and R.A. Merkel, 2001. Principes of Meat Science. 4th Edn., Kendall/Hunt Publishing Co., USA.

2:  Morar, A., G.H. Milovan, C. Sala and I. Stanchescu, 2008. Standers, establishing the bacterial control point in poultry slaughterhouse. Lucrari Stiinlifice Medicina Veterinara, 40: 704-708.
Direct Link  |  

3:  Alan, R.S., 2001. Poultry Meat Processing. CRS Press, New York, ISBN: 9782307602.

4:  Alemanno, A., 2007. Trade in Food: Regulatory and Judicial Approaches in the EC and the WTO. Cameron May Ltd., London.

5:  Arvanitoyannis, I.S. and E. Hadjicostas, 2001. Quality Assurance and Safety Guide for the Food and Drinks Industry. In: Part II Qualiy Assurance and ISo 9000:2000 and Part IV Food Safety Hazard Analysis and Ceitical Control Point(HACCP), Arvanitoyannis, I.S. (Ed.). Mediterranean Agronmic Institute, Chaina, pp: 73, 83, 165 177.

6:  AOAC, 1999. Official Methods of Analysis. AOAC, Washington, DC., USA.

7:  Bauman, H.E., 1974. The HACCP concept, development and application. J. Food Tech., 28: 30-30.

8:  Bell, C. and A. Kyriakides, 2002. Salmonella: Apractical and Its Control in Foods. Blackwell Science Ltd./Marston Book Services Ltd., London, UK.

9:  Harrigan, W.F., 1998. Laboratory Methods in Food Microbiology. 3rd Edn., Academic Press, London.

10:  Harrigan, F.W. and M.E. Mac Cance, 1976. Laboratory Methods in Microbiology. Acadamic Press, London, UK., pp: 27.

11:  Ihekoronye, A.I. and P.O. Ngoddy, 1992. Integrated Food Science and Technology for the Tropics. The Macmillan Press Ltd., London, UK.

12:  Judge, M.D., E. Aberle, J.C. Forrest, H.B. Hedrick and R.A. Merkel, 1989. Principes of Meat Sciences. 2nd Edn., Kendall/Hunt, Lowa, USA., ISBN: 9780840348272, Pages: 351.

13:  Millar, S., R. Wilson, B.W. Moss and D.A. Ledward, 1994. Oxymyoglobin formation in meat and poultry. Meat Sci., 36: 397-406.
CrossRef  |  

14:  Ordonez, M., J. Rovira and I. Jaime, 2001. The relationship between the composition and texture of conventional and low-fat frankfurters. Int. J. Food Sci. Technol., 36: 749-758.
CrossRef  |  Direct Link  |  

15:  Rooney, R. and P.G. Wall, 2003. Food Safety. In: Encyclopedia of Food Science and Nutrition, Caballero, B., L. Trugo and P.H. Fimglas (Eds.). Academic Press, New York, pp: 2682-2688.

16:  Steel, R.G.D., J.H. Torrie and D.A. Dickey, 1997. Principles and Procedures of Statistics: A Biometrical Approach. 3rd Edn., McGraw-Hill Co., New York, USA., ISBN: 9780070610286, Pages: 666.

17:  Yong, K.S., 2009. Food Safety Management Manual. Asian Productivity Organization, Malaysia, ISBN-13: 9789283323914, Pages: 101.

©  2020 Science Alert. All Rights Reserved