Design of control charts to monitor the microbiological contamination of pork meat cuts

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• 作者：Jean-Christophe Augustin ; Brice Minvielle
• 关键词：Pork meat cuts ; Statistical process control ; Enterobacteriaceae ; Pseudomonas ; Process hygiene criteria
• 刊名：Food Control
• 出版年：2008
• 期刊代码：49_09567135
• 类别：abs
• 出版时间：January 2008
• 卷：19
• 期：1
• 页码：82-97
• 文件大小：785 K

摘要

The microbiological contamination of pork meat cuts was characterized from Enterobacteriaceae and Pseudomonas counts obtained by 9 French cutting plants on 14 different meat cuts from 1999 to 2003. Contaminations were lognormally distributed with Enterobacteriaceae mean log counts ranging from 0.6 to 2.2 log₁₀ cfu cm⁻² and Pseudomonas log counts ranging from 1.1 to 4.4 log₁₀ cfu cm⁻² depending on the year of processing, the type of meat cut and mainly on the cutting plant. The variability of log counts was also characterized with a standard deviation approximately equal to 0.6 log₁₀ cfu cm⁻² whatever the microorganism under consideration. These results were used to propose control charts to detect more or less large increases of the microbiological contamination (i.e., 0.3–1.0 log₁₀ cfu cm⁻²). The performances of non-cumulative and cumulative attributes control charts, Shewhart (X and X-bar) and moving average control charts were compared and a moving average control chart calculated on five consecutive samples of one unit with a sampling rate of two samples per week was chosen as a process hygiene criterion to help operators to detect a breaking in their hygiene procedures.