Determination of hygiene status in a private sector meat processing facility

This study was conducted to investigate the effectiveness of hygiene and food safety methods applied in a meat processing facility. In this context, some working surface areas were examined microbiologically by the hands of personnel working in the meat processing area within the scope of hygiene control. In this context, samples were taken from 6 meat tables, 3 knives, 3 razors, 2 vacuum machines, 2 saw tips, 2 meat carts, 1 meat hook and chop iron used in the facility as surface areas. In addition, the number of yeast and mold in the air was examined from 4 different places in the facility, including 2 carcass warehouses, carcass acceptance area and meat processing area. The facility was also checked regularly every month for a year according to the visual control form prepared by us within the scope of hygiene practices. Samples taken from the meat processing plant were analyzed for total aerobic mesophilic bacteria (TAMB), coliform bacteria and yeast-mold. TAMB analysis results of the taken samples; while statistically significant differences were observed in the microbial loads of meat tables, knives, sharps, vacuum machines, saw tips according to months (p<0.05), statistically significant differences were observed in the microbial loads of meat carts, meat hooks and chop iron according to months (p>0.05). In the coliform bacteria results of the taken samples; while statistically significant differences were observed in the microbial loads of meat tables, sharps, vacuum machines, meat carts, saw tips and personnel hand hygiene according to months (p<0.05), statistically significant differences were observed in the microbial loads of knives, meat hooks and chop iron according to months (p>0.05). In the yeast and mold results; Statistically significant differences were observed in microbial loads in meat tables, squeegees and vacuum machines according to months (p<0.05), while statistically significant differences were observed in microbial loads in knives and meat carts, saw tips, meat hooks, chop irons and air samples within the facility according to months (p>0.05). It is thought that the main reasons for the periodic fluctuations in the results of the samples taken are due to disruptions in hygiene practices due to work intensity and inadequate training. In the visual control form results, the facility was evaluated under the headings of equipment, personnel, cleaning and disinfection and was found to be 'appropriate'. This situation showed that the meat processing facility was cautious in terms of hygiene management and complied with the rules. As a result of general hygiene controls, it was determined that the meat processing facility largely complied with hygiene standards, and it is recommended that additional measures be taken due to the increase in microbiological load during periods of intensive production. We believe that by ensuring that equipment use, design, cleaning planning and ventilation maintenance are carried out at certain periods and processes are continuously improved, in addition to personnel hygiene training, food safety, public health, employee health and quality-supporting qualities in the sector will be achieved.