Microbial Hazard Based on HACCP Module on Chicken Sausage

A study on the assessment of microbial hazard based on HACCP module on chicken sausage production plant was carried out from April 2016 to July 2016 in two small scale sausage industries. A detailed procedure of sausage production and various steps in manufacturing was observed and monitored. Different samples from different steps of preparation was taken and analyzed. Samples such as raw meat, batter, ingredients, casing, water and finished product were used for the analysis of Total Viable Count(TVC), Staphylococcus aureus count, Coliform count and Clostridium count. Similarly, prevalence of Salmonella and E.Coliwas also observed. All together 80 samples were analyzed from two industries (40 samples from each industry) for microbiological examination. Comparison on various parameters in between the industry and within the industry was done.