Korean Journal of Veterinary Service (한국동물위생학회지)
- Volume 24 Issue 2
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- Pages.117-126
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- 2001
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- 3022-7372(pISSN)
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- 2287-7630(eISSN)
A study on establishment of bio-hazard analysis and critical control point for pork slaughter house
돼지도축장의 생물학적 위해요소에 대한 중요관리점 설정
Abstract
To ensure the safety of domestic livestock products, the government made it obligatory to enforce the hazard analysis critical control point(HACCP) in all domestic slaughterhouses. Under the HACCP, most of the hazards generated in slaughterhouses are bio-hazards, especially pathogenic bacteria. In order to reduce to the pathogenic bacteria, critical control point (CCP) is established and controled in the process of slaughter. A study was carried out to measure the level of bacterial contamination of swine carcass in 6 slaughterhouses selected. As a result, the aerobic plate counts(cfu/