| Author | Yupa Laojindapun |
| Call Number | AIT Thesis no. AE-97-15 |
| Subject(s) | Frozen chicken
|
| Note | A thesis submitted in partial fulfilment of the requirement for the degree of
Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | This study was conducted to develop a general plan for the application of the Hazard
Analysis and Critical Control Points (HACCP) system for a frozen chicken processing factory
in Thailand. The HACCP system focuses on the identification and real-time consideration of
the physical (temperature, time) and chemical (pH, available chlorine) attributes at critical
control points in the entire process as a means of controlling food-borne pathogens. The
system includes the identification of each of the processing steps, the examination of each, and
the development of a microbiological profile for each of the steps in the entire process. The
procedure in application of the HACCP system sta1ted from the assembly of a HACCP team,
then the description of the products, identification of intended use for the product, construction
and verification of flow diagrams, then conducting hazard analysis to determine the critical
control points (CCPs) in the process. After identification of the CCPs, the critical limit,
monitoring system, corrective actions, and verification procedure such as record keeping and
documentation were established. The results showed that there were seven CCPs for the
selected frozen chicken processing plant which includes scalding,
venting/opening/eviscerating, final washing, chilling, cutting-up, metal detection I and metal
detection II.
Two critical control points, the final washing and chilling processes, from this
pa1ticular plant were examined. The results showed that the inside-outside washing machine
used in the final washing operation achieved 0.74 log reduction (72.60%) of the total microbial
count and 0.79 log reduction (71.09%) of faecal coliform. For the chilling process, the total
microbial reduction was 1.31 log cycle (93.37%) while faecal coliform was reduced by 0.68
log cycle (56.71 %).
The effect of storage temperature on the microbial growth on fresh chicken meat was
investigated by storing meat samples at varying cold room temperatures from 3 - 14 °C.
Results showed that temperature control was required during storage and distribution of the
products to inhibit microbial growth or lengthen the lag phase of the growth cycle of microorganism. At 3 °C, the lag phase of microbial growth was extended to as much as 166% of the
lag phase for samples maintained at 7 °C. The postchilled meat from this pa1ticular plant had
initial microbial count of about 2.0 x 104 cfu/g. The relationship between the change in lag
phase of the microbial growth cycle and the storage temperature can be represented by the
Arrhenius equation. A general growth rate equation was developed to predict the safe shelf life
of fresh chicken meat products from this plant. |
| Year | 1997 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorn; |
| Examination Committee(s) | Jindal, Vinod K. ;Vincent, Jean-Claude; |
| Scholarship Donor(s) | Royal Thai Government ; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1997 |