Hazard Analysis and Critical Control Points (HACCP) in pasteurization department for a Dairy Factory in Damietta Governorate

Document Type : Original Article

Authors

1 Food Science Dept., Fac. of Agric., Damietta University, Damietta, Egypt

2 Department of Agricultural Biotechnology, Faculty of Agriculture, Damietta University, Egypt

3 Dairy Dept., Fac. of Agric., Damietta University, Damietta, Egypt

Abstract

This study aimed to apply Hazard Analysis and Critical Control Points (HACCP) in dairy industry for one of the dairy factories in Damietta governorate in pasteurization department. this study focused on microbiological hazards in addition to displaying physical and chemical hazards in the factory which appeared during the visit of National Food Safety Authority (NFSA) in the factory under study. the highest mean value of Total Bacterial Count (TBC)of pasteurization division for the first-time being milk exit hatch from the car (S1) (47×103) cfu/ml, skimmed device exits to cream tank (S4) (27.6×103), respectively. Results of the total fungi and yeasts were higher than, (0.9×103cfu/ml). the highest contaminated swabs were milk exit hatch from the car (S1) having (6.4×103) followed by cream tank (S5) which giving (6.1×103 cfu/ml), respectively. the results of Esherichia coli were two swabs gave positive results. Those swabs were (S1) and (S2), and other swabs showed negative results. the maximum value of TBC in pasteurization division for the second time was pasteurization device entrance (S6) (7.1×103) cfu/ml as pasteurization is the first control point in the pasteurization process. the minimum value was homogenizer exit (S5) (0.3×103 cfu/ml), TBC decreases in (S7) comparing with (S6) this mean that pasteurization eliminate contamination with TBC in manufacturing process pasteurization was (CCPs). the highest contaminated swab of total count of Fungi and Yeasts was Tetra Pack machine A1’buoy (S9) showed (10.6×103 cfu/ml). Nine of swabs were tested for E. coli. It was found that all samples were negative. All chemical tests were identical with the Egyptian standard specifications NO.1616/2005. Milk and its products (UHT milk-yoghurt-cheese- cream-butter-dried milk) are food allergens. According to HACCP plan the factory must put Control program in food allergens. the factory under study was unconformity to NFSA requirements

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