Development of risk-based critical limits in HACCP plans through quantitative microbial risk assessment: Salmonella risk in a poultry meat supply chain case in Taiwan

Abstract

In this study, risk-based critical limits were developed using quantitative microbiological risk assessment for a Hazard Analysis Critical Control Point (HACCP) plan to control Salmonella risk in a fresh-cut poultry supply chain case in Taiwan. The supply chain included a processing plant and three slaughterhouse suppliers. Time--temperature profiles were monitored, and data on initial Salmonella levels and prevalence were obtained through onsite sampling. Six hypothetical scenarios were proposed to establish risk-based critical limits. Results indicated that the initial Salmonella levels and prevalence were 45.90 +/- 16.68 (MPN/g) and 54.02 %, respectively. The mean risk of Salmonella spp. detected per package was 0.455 +/- 0.131. Key factors affecting risk included initial Salmonella levels and prevalence, cross-contamination, and temperature. The most effective scenario reduced Salmonella risk by 99.78 %, to 0.001 +/- 0.0001 per package. A revised HACCP plan was proposed with updated critical limits, including initial Salmonella prevalence and levels of 0.287 % and 1.215 MPN/ g, respectively; cross-contamination rates of 0.759 % (chicken to hand) and 0.098 % (chicken to board); consistent transportation temperature of 4 degrees C; and maximum storage temperature of 7 degrees C. These findings can contribute to better risk-based food safety management.