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ВСТАНОВЛЕННЯ ПАРАМЕТРІВ МІКРОБІОЛОГІЧНИХ РИЗИКІВ
У КРИТИЧНИХ ТОЧКАХ КОНТРОЛЮ ТЕХНОЛОГІЧНОГО ПРОЦЕСУ ВИРОБНИЦТВА ПАСТЕРИЗОВАНОГО МОЛОКА
© Остап’юк Соломія, 2016
Національний університет “Львівська політехніка”, кафедра метрології, стандартизації та сертифікації,
вул. С. Бандери,12, 79013, Львів, Україна
Встановлено критичні точки контролю у харчовому ланцюгу виробництва пастеризованого молока на етапі одержання сирого молока і до готового продукту.
Також визначено у виробничих умовах мікробіологічні критерії (РО) для кількості мезофільних аеробних і факультативно анаеробних мікроорганізмів (КМАФАнМ) у критичних точках контролю технологічного процесу виробництва питного молока до та після пастеризації.
Ключові слова: критичні точки контролю, мікробіологічні ризики, пастеризоване молоко, харчовий ланцюг, мезофільні аеробні й факультативно анаеробні мікроорганізми.
Установлены критические точки контроля в пищевой цепи производства пастеризованного молока на этапе получения сырого молока и до готового продукта.
Также определены в производственных условиях микробиологические критерии (РО)
для количества мезофильных аэробных и факультативно анаэробных микроорганизмов (КМАФАнМ)
в критических точках контроля технологического процесса производства питьевого молока до пастеризации и после пастеризации.
Ключевые слова: критические точки контроля, микробиологические риски, пастеризованное молоко, пищевая цепь, мезофильные аэробные и факультативно анаэробные микроорганизмы.
The quality and safety of dairy products largely depend on the conditions of milk production, which acts as raw material for dairy industry.
Milk that is produced under any conditions and ways of keeping cows, is always exposed to microbiological risks.
Microbiological risk assessment is one of the most important developments in the field of food safety management.
Among the regular main risks during the collection, primary processing, storage and transportation of milk, of course, is the microbiological. In the production of food raw materials and food products in General and obtaining raw milk, in particular, reliable means to control hazards are the HACCP system, in which risk management is carried out at critical control points (CCР).
To install the CCP at every important stage of milk production it is necessary to develop specific settings for all of them to a manufacturer is able to implement properly the relevant processes. This will allow you to achieve effective ensure that targets regarding quality and safety of their products, which installed the relevant requirements in the regulations.
Special control should be carried out in primary – care production of raw milk. Today, Ukraine has not yet developed the management measures in the technological process of production of raw milk for all microbiological parameters.
Based on this, you need to install the relevant production, the so-called informal settings that will achieve the established official criteria of quality and safety. each CCP producer is forced to have a corresponding value
of PO-microbiological criteria in respect of all safety indicators.
At the international level, these parameters are necessarily required and they are called Performance Objectives (PO) as well as on every critical precise control of the manufacturer should be guided by the indicators that he can reach values, which are called Performance Criteria (PC).
According to the requirements of the state standard for milk cows microbiological safety is a comprehensive measure that includes the total number of microorganisms, that is, the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the presence of pathogenic and conditionally pathogenic microorganisms.
Total bacterial contamination of milk (QMAFAnM) should be monitored throughout the entire production process of dairy products to prevent food diseases-diseases and bacteriotoxicity the consumer.
It is particularly hard should be control of the food chain – at the stage of receipt of raw milk to the finished product. It is necessary to develop measures for management of CTC in the production of pasteurized milk at stages before and after pasteurization on total bacterial contamination (QMAFAnM).
The article shows the established critical control points in the food chain of production of pasteurized milk at the stage of receipt of raw milk to the finished product. Also defined in a production environment microbiological criteria – RO for the quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM) in critical control points of technological process of production of drinking milk before pasteurization and after pasteurization.
This will allow you to achieve effective quality assurance of milk, will allow to guarantee the safety of dairy products and to create conditions for mutual trust and a civilized market.
Key words: critical control points, microbiological risks, pasteurized milk, food chain, mesophilic aerobic and facultative anaerobic microorganisms.
Література – 9.