出版社：Nepal Academy of Science and Technology (RONAST)
摘要：Hazard analysis critical control point (HACCP) module was prepared for one of the most popular fast food momo (chicken momo and buff momo). For this, hazard analysis was conducted in eight different restaurants of Katmandu city by observing all the steps of preparation, monitoring time-temperature throughout the preparation process and collecting samples of different stages of these food. The samples were assessed for total aerobic mesophilic count (TAMC), total coliform count, total Staphylococcus aureus count, total yeast and mold count, detection of Salmonella spp. and Escherichia coli. During preparation of chicken momo, the highest TAMC, yeast and mold count, coliform and S. aureus count were found to be 2.8 × 106cfu/g, 2.1 × 103cfu/g, 1.92 × 105cfu/g and 3.4 × 103cfu/g respectively. While preparation of buff momo, the highest TAMC, yeast and mold count, coliform count and S. aureus count were found to be 2.82 × 106cfu/g, 1.9 × 103cfu/g, 2.1 × 105cfu/g and 2.8 × 103cfu/g respectively. These values and near to these values too were obtained from the samples of pickles, spices, raw momo, mixture of minced meat with spices and raw meat. The organisms originally present in the raw materials were subsequently transmitted to all the preparatory stages but was not observed after steaming and hence the final steamed product of both kinds of momo were free from microorganisms. Thus from the above findings, it was concluded that steaming was the main critical control point (CCP), which if done for proper time and temperature, can eliminate all the contaminating organisms. Key words: coliform count, critical control point, hazard analysis, Staphylococcus aureus, Escherichia coli, Salmonella spp DOI: 10.3126/njst.v9i0.3164 Nepal Journal of Science and Technology 9 (2008) 49-56
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