Microbiological hazards during processing of croquettes

Croquette is a prepared food made with meat or fish as its basic ingredients. Since it is a perishable, heavily handled product, microbiological hazards are associated with the process. Microbiological analyses were performed throughout the commercial processing of chicken croquettes to evaluate the microbial hazards. Moderately high levels of microorganisms were observed in raw materials, but the highest plate counts were noted following extrusion of the croquettes. Pathogenic bacteria, such as Clostridium perfringens, were detected during the process. The increase in the levels of microorganisms observed after extrusion and the presence of C. perfringens were associated with the semi-solid paste called bechamel. Rapid cooling of the bechamel was critical to avoid microbial proliferation and represented an effective critical control point for the implementation of a HA CCP program in the processing of croquettes.