Microbial hazards reduction during creamy cream cheese production

• Autorzy: Miarka D. , Żukowska J. , Siwek A. , Nowacka J. , Nowak D.
• Języki publikacji: EN

Abstrakty

EN

The purpose of the work was to identify the hazards relevant to the production of safe food and to assess the effects of a possible infection. The paper presents the microbiological hazards that can occur throughout the production of creamy cream cheese and indicates the means to their minimization or elimination. The analysis of microbiological hazards showed that in the manufacturing process of the type of cheese mentioned, there are a few critical steps that should be specifically overseen. In order to acquire a high quality product it is important to monitor a quality of raw material, the parameters of pasteurization and souring, temperature of product packaging, storage conditions of the finished product and maintain hygiene throughout the production. The process of heat treatment, which is pasteurization, is a critical step (critical control points - CCP) for the whole process. Monitoring this stage and consistent adherence to Operational Pre-Condition Programs at the thermisation and centrifuging and later packaging, guarantees a safe product and its long shelf life.

Słowa kluczowe

EN

food safety; quality of food; microbiological hazard

PL

bezpieczeństwo żywności; jakość żywności; zagrożenie mikrobiologiczne

• Wydawca: Oficyna Wydawnicza Stowarzyszenia Menedżerów Jakości i Produkcji
• Czasopismo: Production Engineering Archives
• Rocznik: 2015
• Tom: Vol. 6, No. 1
• Strony: 39--44
• Opis fizyczny: Bibliogr. 9 poz., tab.

Twórcy

autor

Miarka D.

• Institute of Food Technology and Gastronomy, The State Higher School of Computer Science & Business Administration, Akademicka 14, Lomza, Poland

autor

Żukowska J.

• Institute of Food Technology and Gastronomy, The State Higher School of Computer Science & Business Administration, Akademicka 14, Lomza, Poland

autor

Siwek A.

• Institute of Food Technology and Gastronomy, The State Higher School of Computer Science & Business Administration, Akademicka 14, Lomza, Poland

autor

Nowacka J.

• SM Ostrowia

autor

Nowak D.

• Institute of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 166, Warsaw, Poland

Bibliografia

• 1. Brużewicz, A. Malicki A. 2007. Microbiological status of selected spices and survival of microorganisms in them. “Żywność. Nauka. Technologia. Jakość” 4(53), 99-108.
• 2. Kowalik J. 2011. Threats: Threats microbiology in the dairy industry. Forum Mleczarskie Biznes 2/2011 http://www.forummleczarskie.pl/ (05.03.2012).
• 3. Kręgiel D. 2006. Microbial contamination of air technology hall and the quality of manufactured packaging. “Żywność. Nauka. Technologia. Jakość” 1 (46), 52-5.
• 4. TEAM OF DAIRY. 2011. Sanitary Hygienic Code. MP „Ostrowia” in Ostrów Mazowiecka. Ed. 6 of 16.09.2011r.
• 5. TEAM OF DAIRY. 2012. Technology Manual IT / 06 Version 4 of 18.01.2012. MP „Ostrowia” in Ostrów Mazowiecka.
• 6. TEAM OF HACCP. 2012. The HACCP plan no. 2 for cream cheese cream „Ostrowia” ed. 9 of 16.01.2012r. MP „Ostrowia” in Ostrów Mazowiecka.
• 7. TEAM OF MP „OSTROWIA”. 2011. Quality specification DT / 01. Cream cheese cream ed. 6 of 19.10.2011 r. Milk Plant „Ostrowia” in Ostrów Mazowiecka.
• 8. Zadernowski, M.R., Zadernowska A., Obiedziński, M., Zadernowski. R. 2008. HACCP Catalog of Biological physical and Chemical Hazards. Gdańsk ODDK.
• 9. Ziajka, S., Tarczyńska, S. 2011. Trends in food safety management. Training materials. Olsztyn. UWM.