شناسایی نقاط بحرانی در خط تولید دوغ پاستوریزه و ارائه راهکارهای مناسب جهت کنترل آلودگی‌های میکروبی

نویسندگان
مژگان یزدی 1
محبوبه سرابی جماب 2
ابوالفضل پهلوانلو 2
1 'گروه زیست فناوری مواد غذایی ، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد
2 گروه زیست فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد
چکیده
این پژوهش با هدف تعیین منابع آلودگی میکروبی در خط تولید دوغ در مدت یک سال در یک کارخانه فراورده‌های لبنی انجام شد. نمونه‌ها از نقاط کنترلی مختلف از ابتدا تا انتهای خط تولید شامل شیر خام، شیر پاستوریزه، آب فرمولاسیون، آغازگر، ماست دوغ، دوغ پاستوریزه، دوغ نهایی، سطوح و هوای دستگاه پرکن، سالن­ نگهداری دوغ پاستوریزه، سالن پرکن و انبار جمع­آوری شد. آنالیز میکروبی نمونه‌ها برای تعیین شمارش کلی میکروارگانیسم‌ها، کپک و مخمر، کلی‌فرم‌ها، اشریشیا کلی ، میکروارگانیسم­های سرمارا و گرمادوست، باکتری‌های خانواده اسید لاکتیک و استافیلوکوکس­های کوآگولاز مثبت مطابق استانداردهای ملی ایران انجام گردید. نتایج نشان داد کیفیت بهداشتی دوغ به کیفیت شیر خام، کفایت تیمار حرارتی، کیفیت میکروبی اجزای افزوده شده و مواد بسته‌بندی، انجام CIP و ضدعفونی مناسب لوله‌ها، سطوح فرآوری و کارخانه بستگی دارد. نتایج حاکی از آن است که تعیین نقاط کنترل بحرانی و سازماندهی سیستم‌های کنترل خودکار به منظور حذف یا به حداقل رساندن ریسک آلودگی‌ها ضروری می‌باشد.
کلیدواژه‌ها
دوغ پاستوریزه
منابع آلودگی میکروبی
نقاط کنترل بحرانی

موضوعات

عنوان مقاله English

Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination

نویسندگان English

mojgan yazdi 1
Mahboobe Sarabi Jamab 2
Abolfazl pahlevanloo 2
1 Biotechnology Department, Research Institute of Food Science and Technology, Mashhad, Iran
2 Biotechnology Department, Research Institute of Food Science and Technology, Mashhad, Iran
چکیده English

This study was carried out to determine the sources of microbial contamination in Doogh production line during a year in a dairy factory. Samples were taken from different control points from the beginning to the end of the production line including raw milk, pasteurized milk, water, culture, Doogh yoghurt, pasteurized Doogh, packed Doogh, filler and filling air duct, storage hall for pasteurized Doogh, and filling and storage rooms. The microbial analysis of the samples was performed to determine the total count of microorganisms, mold and yeast, coliforms, E. coli, Psychrophilic and thermophilic microorganisms, lactic acid bacteria and coagulase positive staphylococci in accordance with national standards of Iran. The results showed that Doogh health quality depends on the quality of raw milk, the adequacy of heat treatment, microbial quality of the ingredients and packaging materials, doing suitable CIP and disinfectantion of processing surfaces and factory environment. The results indicate that the assessment of critical control points and the organization of automatic control systems are necessary in order to eliminate or minimize the risk of microbial contaminats.

کلیدواژه‌ها English

Critical Control Points
Microbial contamination sources
Pasteurized Doogh
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