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Опубліковано: Четвер, 08 липня 2021, 10:43
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5. EVALUATING THE BIOLOGICAL SAFETY OF RAW MATERIALS ACCEPTED FOR  A MEAT PROCESSING ENTERPRISE
https://doi.org/10.31073/foodresources2021-16-05
Iryna Vlasenko, Tetiana Semko, Olga Ivanishcheva
Pages: 49-56
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Abstract
The article describes the problems in assessing the safety of raw materials in the meat processing industry and ways to solve these problems. The issue raised is important from the industrial safety point of view. The purpose of the article is to analyze biological hazards as an element of the procedure of checking the criterion of the examination’s effectiveness when accepting raw meat at a meat processing plant. Subject of research: raw meat accepted at the meat processing plant, "decision tree" at the stage of raw meat acceptance, initial and residual proteolytic microflora, control-critical points of veterinary-sanitary expertise. Materials and methods. General scientific methods of cognition are applied: analysis, synthesis, abstraction, deduction. For the study and comprehensive analysis of its object monographic, as well as a special method of research, an abstract-logical one, are used. In the course of performance of the work, microbiological methods of research are used: microscopy of preparations, inoculation on nutrient media. The information base of the research consists of the legislative and regulatory acts of Ukraine and the Regulations of the European Union in force, Codex Alimentarius standards, scientific works of domestic and foreign scientists, the authors' own observations .Results of research. The research was conducted in the laboratory of Lityn Meat-Packing Plant, in Vinnytsia Region. Identified hazards found at the stage of acceptance of raw materials are controlled by veterinary examination, namely the points of veterinary and sanitary control. Examination of raw materials takes into account the control of biological, chemical and physical factors in obtaining raw materials, purchase and processing, preparation for production, distribution, sale and consumption of the finished product. In the conditions of the enterprise LLC Lityn Meat-Packing Plant  the procedure of identification of dangerous factors at the stage of acceptance of raw meat was carried out and 4 control points were established. Scope: the results of the study are recommended for use in meat processing enterprises.
Key words: HACCP, safety, Codex Alimentarius, system, food product, control, risk
 
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