Integrating statistical process control to monitor and improve carcasses quality in a poultry slaughterhouse implementing a HACCP system

Mataragas, Marios; Drosinos, Eleftherios H.; Tsola, Evangelia; Zoiopoulos, P. E.

doi:10.1016/j.foodcont.2012.05.032

Cited by 26 publications

(15 citation statements)

References 8 publications

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“…Para caracterizar um processo Seis Sigma, a média da CTQ deve se situar pelo menos a seis desvios-padrão do limite de especificação mais próximo (BENDIC e TILINA, 2010;MATARGAS et al, 2012).…”

Section: Seis Sigmaunclassified

“…De acordo com Matos (2003) e Matargas et al (2012), o Seis Sigma teve sua origem nos anos 1980 na Motorola que, para recuperar o mercado perdido para as empresas japonesas, lançou um programa para melhoria em 10 vezes da qualidade de seus produtos e serviços. Em 1988, a empresa foi agraciada com o prêmio Malcolm Baldrige (Prêmio Nacional da Qualidade dos EUA) com a metodologia e obteve ganhos bilionários desde então.…”

Section: Introductionunclassified

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Monitoramento De Processo Seis Sigma Por Gráficos De Controle De Shewhart

2016

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Section: Seis Sigmaunclassified

Section: Introductionunclassified

Monitoramento De Processo Seis Sigma Por Gráficos De Controle De Shewhart

2016

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“…It is adopted broadly into food quality and safety (Mataragas et al . ). SPC could effectively monitor and improve the safety and quality of the aquatic products during the cold chain logistics (Kai‐Ying and Yi‐Cheng ; Qi et al .…”

Section: Introductionmentioning

confidence: 97%

“…Statistical process control (SPC) is a quality control methodology for establishing and maintaining a process at an acceptable and stable level so as to ensure conformity of products and services to specified requirements, which uses the statistical methods (ISO 2013). It is adopted broadly into food quality and safety (Mataragas et al 2012). SPC could effectively monitor and improve the safety and quality of the aquatic products during the cold chain logistics (Kai-Ying and Yi-Cheng 2011;Qi et al 2011;Lim et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Developing an Intelligent Traceability System for Aquatic Products in Cold Chain Logistics Integrated WSN with SPC

Xiao

Zhang

et al. 2016

Journal of Food Processing and Preservation

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Aquatic products are well received by customers from around the world. Quality and safety of aquatic products have attracted increasing attention, especially in emerging economies. Cased by actual aquatic products cold chain logistics, this article introduces the efforts for developing and evaluating the intelligent monitoring system for aquatic products (IMS‐CS): an intelligent traceability system integrated wireless sensor network with statistical process control. Observations, interviews, literature review and experts’ questionnaires were used for system requirement and knowledge acquisition; actual aquatic products cold chain logistics scenario was applied to evaluate and validate the performance of IMS‐CS. The results show that that the IMS‐CS could trace and monitor the real time temperature fluctuation and the quality of aquatic products, which improve the transparency of the cold chain logistics and enables more effective control of the traceability, quality and safety. The valuable suggestion indicates that the process was under medium risk level and had potential to be improved. Practical Applications The proposed method could be exploited widely by future researchers or practitioners in cold chain monitoring and traceability tasks.

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“…In recent years, meat industry and regulatory authorities have attempted to limit the presence of pathogens on carcasses by the application of Hazard Analysis and Critical Control Points (HACCP) systems within meat processing plants and slaughterhouses. These are designed to assist in the management and control of the slaughtering process, as well as meat processing, by identifying the critical control points where contamination can occur and specifying preventive actions that can be taken (Trianti et al, 2008;Tsola et al, 2008;Mataragas et al, 2012;Milios et al, 2013). However, HACCP systems though aiming at reducing pathogens to acceptable levels, as currently defined with Food Safety Objectives, do not eliminate the possibility of their presence.…”

Section: Introductionmentioning

confidence: 99%

Carcass decontamination methods in slaughterhouses: a review

Milios

Drosinos

Zoiopoulos

2017

J Hellenic Vet Med Soc

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European Union legislation approach to meat safety assurance advocates use of strict preventive hygiene measures and procedures to overcome threats by pathogens. Therefore, there is no need for carcass decontamination at the last stage of slaughtering process, using intervention methods. In contrast, the United States permit and regulate intervention decontamination methods. Generally, a HACCP system may use intervention treatments. These may be based solely on a non intervention system or use a combination of both. Interventions have the advantage of achieving a consistent reduction in bacterial contamination and require less manual input, but on the other hand, may also lead to carcass discolouration, produce large quantities of waste water and be relatively expensive. Moreover, intervention methods could constitute a means of concealing poor hygiene conditions during slaughtering or, even more, their residues could be a potential hazard for food safety. Non-intervention systems have the advantages of being relatively inexpensive, easy to implement and more preventive. However, these systems rely heavily on human effort and the possibility for error is considerably higher than the intervention systems. There are many carcass decontamination methods, as described in the relevant literature and used in slaughterhouses worldwide, such as: (i) cold/warm water washing, (ii) hot water washing, (iii) steam vacuuming, (iv) steam pasteurization, (v) irradiation, (vi) organic acid application, (vii) combination of organic acid application with other decontamination treatments and (viii) other chemical treatments. Aim of this review is to provide information on the relevant literature, as well as describe and Ncomment on the questions raised.

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Integrating statistical process control to monitor and improve carcasses quality in a poultry slaughterhouse implementing a HACCP system

Cited by 26 publications

References 8 publications

Monitoramento De Processo Seis Sigma Por Gráficos De Controle De Shewhart

Monitoramento De Processo Seis Sigma Por Gráficos De Controle De Shewhart

Developing an Intelligent Traceability System for Aquatic Products in Cold Chain Logistics Integrated WSN with SPC

Carcass decontamination methods in slaughterhouses: a review

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