Evaluation of Hazard Analysis and Critical Control Points (HACCP) Implementation in the Pasteurized Milk Plant

Abstract

This study was designed to evaluate the Hazard Analysis and Critical Control Points (HACCP)system implemented in pasteurized milk processing line. The critical control points(CCPs) were including raw milk, immediately after pasteurization, after packaging, after two days, four days and six days of storage. Then physicochemical and microbial tests were carried out for the samples taken. The results obtained revealed that the pH value of raw milk was 6.63, and acidity recorded 0.17 as lactic acid, and density recorded 1.03. Protein, fat, lactose, solids not fat and soluble solids recorded 3.00%, 3.50%, 4.42%, 9.90% and 13.10% respectively. Total bacterial count was 5.7×105cfu/ml, total coliforms 5×102MPN/ml, E.coli 7.0MPN/ml, staphylococcus recorded 5.7×102cfu/ml, salmonella, yeasts and moulds were not recorded in raw milk samples. Immediately after pasteurization of milk pH, acidity, density, fat, protein, lactose, solids not fat and total soluble solids recorded 6.63, 0.17%, 1.03%, 3.30%, 3.00%, 4.30%, 9.50% and 13.10% respectively. The microbial analysis recorded values of total bacterial count as 3.8×103cfu/ml, while the samples are free from total coilforms, E.coli, staphylococcus, salmonella, yeast and moulds. After packaging of pasteurized milk pH, acidity, density, fat, protein, lactose, solids not fat and total soluble solids recorded 6.60, 0.17%, 1.03, 3.10%, 3.00%, 4.30%, 9.35% and 13.10%, respectively. On the other hand, total bacterial count was 3.8×103cfu/ml, total coliforms, E.coli, staphylococcus, salmonella, yeasts and moulds were not recorded. During the storage period of pasteurized milk pH was 6.63, 6.50 and 6.36 after 2nd, 4th and 6th days storage period, respectively. Acidity was 0.17%, 0.18% and 0.19% after 2nd, 4th and 6th days storage period, respectively. Density gave 1.03%, 1.03% and 1.03 after 2nd, 4th and 6th days storage period, respectively. Fat was 3.00%, 2.80% and 2.76% after 2nd, 4th and 6th storage days period, respectively. Protein recorded 2.96%, 2.83 and 2.63 after 2nd, 4th and 6th days storage period, respectively. Lactose recorded 4.10%, 4.00% and 3.90 after 2nd, 4th and 6th days storage period, respectively. Solids not fat was 9.30, 8.61 and 8.51 after 2nd, 4th and 6th days storage period, respectively. Finally, total soluble solids gave 13.00%, 12.90% and 12.80% after 2nd, 4th and 6th days storage period, respectively. Total bacterial count after the 6th day was 8.6×105cfu/ml, 4th day was 6.3×104cfu/ml and 2nd day was 4.7×103cfu/ml. The highest level of coliforms was (16.6 and 9.00 MPN/ml) in 6th and 4th, respectively, 2nd day was conformed completely free of this type of bacteria. The highest reading for E.coli, 6th day 7.33MPN/ml, and the 2nd day recorded no presence of E.coli while 4th day was 2.30MPN/ml. Staphylococcus was absent in 2nd day, while the 4th day recorded 4.46×102cfu/ml and 8.0×102cfu/ml was recorded by 6th day. Salmonella was not detected during the storage periods. Yeast and moulds were not detected in 2nd day and 4th day while on 6th day gave 4.0×102cfu/ml.