Safety and Quality of Beef Meat Sausages Produced in the Industrial Factory Using the HACCP System

Food safety and hygiene are important principles for food hygiene officials and the majority of large food industries around the world. The purpose of this experiment was to investigate the safety and quality of beef meat sausages produced in the local factories using the HACCP and non-HACCP systems.  One hundred and twenty samples of beef meat sausages from the non-HACCP and HACCP local meat product markets were examined for three months in terms of microbial (total viable count, Escherichia coli, Staphylococcus aureus, Salmonella spp., coliforms, and mold/yeast) and chemical (total volatile basic nitrogen and pH) properties based on the HACCP standard of meat products.  The levels of microbial population and chemical properties of raw materials and beef meat sausages in the HACCP factory samples were significantly lower than those of non-HACCP factory samples (P < 0.05). Moreover, 100% of the examined spices in HACCP factory were found to have microbial populations below the critical limit of plants, while 100% of the examined spices in non-HACCP factory was contaminated.  The results of the present study indicated that the HACCP principle effectively controls the microbial hazards and chemical property of prepared beef meat sausages.