Browsing Food Safety by Author "Pearce, Rachel"
Hazard analysis and critical control point (HACCP) and hygiene control auditing in Irish beef abattoirsBolton, Declan; Pearce, Rachel; Tergny, Annabel; Howlett, Brendan (Teagasc, 2007-06)This project validated two innovative technologies for use in improving the safety of Irish beef. Online monitoring was developed and successfully tested as a tool for controlling faecal contamination on beef carcasses with the resultant reduction in microbial counts. A novel anti-microbial, LactiSAL®, was also tested and validated for use in the beef industry. Sponge swabbing using a polyurethane sponge was developed and validated for use in carcass testing as required in European Commission Decision 2001/471/EC. The costs of developing and implementing a HACCP system in Irish beef slaughter plants were assessed. Furthermore, a guide to relevant food safety legislation, including the development and auditing of HACCP and prerequisites for beef slaughter (in compliance with 2001/471/EC and the European Commission Hygiene Regulations), was developed and published.
Risk-based determination of critical control points for pork slaughterBolton, Declan; Pearce, Rachel; Sheridan, James J.; Department of Agriculture, Food and the Marine, Ireland (Teagasc, 2002-05)To identify the critical control points (CCPs) during commercial pork slaughter, 60 pigs in a small abattoir (80 pigs per day) and a similar number in a larger plant (2000 pigs per day) and/or their resultant carcasses were swabbed at the ham, belly and neck. The total bacterial contamination was determined after each stage from the live pigs on the farm to chilling of the carcasses in the abattoir.