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About Evaluation of Microbiological Safety of An Ice Cream Production Line After Haccp Implementation
This document evaluates the microbiological safety of an ice cream production line before and after implementing Hazard Analysis and Critical Control Point (HACCP) principles. 340 samples were collected from the line before and after HACCP, including personnel hands, surfaces, water, and ice cream products. Microbial testing found that after HACCP, counts of total bacteria, coliforms, and yeast/molds in ice cream were significantly reduced. Staphylococcus aureus and Escherichia coli were not detected in any ice cream samples after HACCP. Overall, the hygienic conditions and microbiological quality of the production line and final ice cream product improved significantly after effective implementation of HACCP.
Detailed Information
| Author: | ['Adel Saeoudi'] |
|---|---|
| Publication Year: | 2020 |
| Pages: | 12 |
| Language: | English |
| Format: | |
| Price: | FREE |
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