Validation of parameters in HACCP verification using univariate and multivariate statistics. Application to the final phases of poultry meat production

For Hazard Analysis and Critical Control Points (HACCP) systems verificatio n in food industries, the selection of parameters that offer significant in formation about control system at each production stages is necessary. Tota l Count (TC), Pseudomonas (PS), Enterobacteriaceae (EB) and Staphylococcus aureus (ST) are organisms frequently measured on carcasses at slaughters. T heir inclusion in HACCP system can he assessed by means of statistical tech niques. Univariate and multivariate statistical methods are of great import ance in order to identify most useful variables. In this study the use of t hese microbiological parameters in verification of refrigeration, and cutup and packaging operations has been evaluated. It has established the useful ness of these variables using statistical techniques. It makes clear the mo st discriminant effect of EB and TC to establish differences between the st ages studied in this process. (C) 2001 Elsevier Science Ltd. All rights res erved.