الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
This study was conducted to monitor implemented HACCP plans in meat processing sections at Egyptian hypermarkets, 3 hypermarkets at great Cairo province were selected for the research and coded in the study as (hyper 1, 2, and 3). A standardized constructed checklist was developed and applied to all hypermarkets to assess the status of the implemented HACCP, pre-requisite programmes (PRPs) and other related activities that could contaminate or affect meat hygiene and safety. Depending on the final scores of assessment results of the hypermarket were: hyper (1) scored 78%( Satisfactory), hyper (2) 67% and hyper (3) 61%( Acceptable). A total of 750 samples; (600 samples from final shelf displayed meat and meat product samples: packed chilled meat cuts, minced meat, vacuum packed meat cuts, meat burgers and 150 samples from vendors meat from meat receiving area), in addition to 144 water samples from 4 different sources inside each hypermarket and 1500 swabs from different meat contact surfaces; (working tables, stainless steel forms, packing materials, vacuum machine, bone saw, mincer, worker hand, cutting knife, storage refrigerators, and display refrigerators) were collected (survey part) from the 3 different hypermarkets along 12 months and analyzed for different species of bacteria namely Staphylococcal aureus, Listeria monocytogenes, Clostridium perfringens, Salmonella spp., Shigella spp, E .Coli, and Coliforms all in regard to specific Egyptian standards, general flow chart for the processing of meat - meat products and the CCP decision tree. The aerobic viable count was used to quantify the total contamination of meat, water and contact surfaces. The results indicated that most of the targeted bacterial species were isolated from different types of the selected products. In addition to Salmonella spp., Shigella spp detection, total viable count - showed high and critical levels in minced meat and beef burger. These levels exceeded in many cases the Egyptian standard acceptable levels. For swabs the results showed that a part of Salmonella spp. Which could not be detected in any of the swabs; mincer, bone saw, working tables, workers hand, and cutting knifes represented the higher levels of bacterial contamination. Statistical analysis of the results significant differences at (P< 0.05) revealed that samples from hyper2 and hyper3 represented higher biological risks than those of hyper1 in many cases concerning meat and meat products in addition to contact surfaces. On the other hand all analyzed water samples were found to be accepted according to the Egyptian standard limits. After implementation of corrective actions (CAs), another term of analysis was conducted (re-evaluation part) in the same manner, frequency and samples size as in survey part to help in evaluation of the suitability of the implemented CAs. The Statistical
analysis of results before and after CAs indicated that there was a remarkable reduction levels for the prevalence of nearly most of the targeted bacterial species reached to (100%) in many cases in both meat and swab samples. ANOVA analysis showed that there were no significant differences at (P< 0.05) for samples and swabs from different hypermarkets in most of the cases. The achieved results declared that the main problem appeared from this study is that most of the risk factors of the HACCP system are associated with the prerequisite program, the staff understanding and commitment. Although that HACCP and related food safety management systems application in hypermarkets meat processing sections theoretically appear to be satisfactory - as approved by the scoring system used - such application in some cases could not be effective in controlling biological hazards from processed meat. Continuous monitoring and development, in addition to more understanding and commitment towards HACCP critical risk factors is crucial for successful HACCP implementation.