Validation of parameters in HACCP verification using univariate and multivariate statistics. Application to the final phases of poultry meat production |
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| Affiliation: | 1. Área de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain;2. Dpto. Metodologı́a de las Ciencias del Comportamiento, Facultad de Psicologı́a, Universidad Complutense, Madrid, Spain;1. Hospital María Ferrer, Buenos Aires, Argentina;2. Hospital Juan A. Fernández, Buenos Aires, Argentina;3. Brigham and Women''s Hospital, Boston, USA;4. UPMC, PA, USA;5. Hospital Señor del Milagro, Salta, Argentina;1. Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583, United States;2. Computer Science and Engineering, University of Nebraska, Lincoln, NE 68588, United States;3. Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States;4. Animal Science Research Center, University of Missouri, Columbia, MO 65211, United States;5. Food Science and Technology, University of Nebraska, Lincoln, NE 68583, United States;1. Department of Food Engineering, King Mongkut''s University of Technology Thonburi, Bangkok 10140, Thailand;2. Department of Physics, Syracuse University, Syracuse, NY 13244-1130, USA;1. Department of Food Chemistry, Faculty of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, GR-15784 Athens, Greece;2. Department of Ecology and Systematics, Faculty of Biology, National and Kapodistrian University of Athens, Athens, Greece;1. School of Economics, 5782 Winslow Hall, University of Maine, Orono, ME 04469, USA;2. Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5100 Paint Branch Parkway, College Park, MD 20740, USA |
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| Abstract: | 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. |
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