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首页> 外文学位 >Concurrent Engineering Reflections on Minimizing Contamination in Processing Fresh Meat and Fish.
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Concurrent Engineering Reflections on Minimizing Contamination in Processing Fresh Meat and Fish.

机译：关于在加工鲜肉和鱼类时减少污染的并行工程思考。

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摘要

Although food regulatory agencies have established quality standards for the food supply chain, food-borne diseases continue to exist. The problem addressed was how managers of small meat and fish establishments comply with the food safety system to minimize food-borne illness. The purpose of this study was to identify pertinent factors that ensure food quality using a concurrent engineering reflection. The theoretical framework was comprised of Bertalanffy's system theory, Lewin's change theory, Dhillon's concurrent engineering theory, and the FDA's Food Safety Management system. Research questions asked to what extent professionals in small fresh meat and fish processing companies identify the factors that may cause food contamination, and to what extent a standardized food safety system could be established to minimize food contamination. A qualitative case study with face-to-face interviews was used with a sample of 6 companies. The data collection instrument included 12 close-ended and 6 open-ended questions. Thematic and descriptive analysis of the data revealed the emergent themes that included the use of bacteriophages, management oversight, employee hygiene, facility sanitation, food safety, collaborative teams, and traceability. The results demonstrated that by using bacteriophages during the meat or fish processing cycle, leaders of these small facilities could achieve success in minimizing food-borne contamination. The implications for social change included the resultant effect from helping managers and owners of small meat and fish processing establishments use microbial risk assessment to develop bacteriophages and sharing resources that would lead to less risk of contamination in these products purchased by the consumer.
机译：尽管食品监管机构已经建立了食品供应链的质量标准，但食源性疾病仍然存在。解决的问题是小型肉和鱼场所的管理人员如何遵守食品安全体系，以最大程度地减少食源性疾病。这项研究的目的是通过同时进行的工程设计来确定确保食品质量的相关因素。该理论框架由Bertalanffy的系统理论，Lewin的变更理论，Dhillon的并行工程理论以及FDA的食品安全管理系统组成。研究问题询问小型鲜肉和鱼类加工公司的专业人员在多大程度上确定可能导致食品污染的因素，以及在多大程度上可以建立标准化食品安全体系以最大程度地减少食品污染。通过对6家公司的样本进行了定性的案例研究和面对面的访谈。数据收集工具包括12个封闭式问题和6个开放式问题。数据的主题描述性分析显示了新兴的主题，包括噬菌体的使用，管理监督，员工卫生，设施卫生，食品安全，协作团队和可追溯性。结果表明，通过在肉或鱼的加工过程中使用噬菌体，这些小型设施的领导者可以成功地减少食源性污染。对社会变革的影响包括帮助小型肉类和鱼类加工企业的管理者和所有者使用微生物风险评估来开发噬菌体和共享资源所产生的结果，这将减少消费者购买的这些产品受到污染的风险。

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  • 作者

    Temba, Anicetus.;

  • 作者单位

    Walden University.;

  • 授予单位 Walden University.;
  • 学科 Agriculture Food Science and Technology.;Engineering Industrial.
  • 学位 Ph.D.
  • 年度 2013
  • 页码 246 p.
  • 总页数 246
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 建筑科学;
  • 关键词

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