scholarly journals Wheat safety in relation to presence and content of deoxynivalenol

2007 ◽  
pp. 17-25 ◽  
Author(s):  
Verica Juric ◽  
Igor Jajic ◽  
Tatjana Savkovic ◽  
Biljana Abramovic ◽  
Milutin Ristic ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Fusarium Species ◽  
Animal Health ◽  
Control Point ◽  
Cost Effective ◽  
Fungal Metabolites ◽  
Critical Control Point ◽  
Food Borne ◽  
Cost Effective Method ◽  
Real Picture

HACCP (Hazard Analysis and Critical Control Point) is a concept which identifies, evaluates, and controls hazards, significant for food safety. It is applicable to the entire food chain, "from farm to table". Prevention of a food borne mycotoxin contamination of commodities is the most rational and cost-effective method for preventing adverse effects of fungal metabolites on human and animal health. Deoxynivalenol (DON) belongs to the group of mycotoxins produced by certain Fusarium species, which can damage several vital organs, or demonstrate immunotoxic effect, when ingested in small amounts for a longer period of time. Of particular concern is exposure of children to this mycotoxin through cereals, which are believed to lead to reduced weight gain and decreased liver weights. For that reason, we tried to present HACCP concept for preventing wheat contamination with deoxynivalenol. To be able to apply this system, hazards must be identified and risks assessed, and for that purpose a real picture of area (region) in which preventive measures shall be applied, need to be established. According to the results of the study conducted in the laboratory at our department, DON contaminated wheat samples in the region of Vojvodina accounted for 41,6% in 2004 and 2005, whereas amounts of deoxynivalenol ranged from 57 to 1840 ?g/kg.

scholarly journals Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

2013 ◽  
Vol 33 (1) ◽  
pp. 127-136
Author(s):  
Cristina Farias da Fonseca ◽  
Tânia Lúcia Montenegro Stamford ◽  
Samara Alvachian Cardoso Andrade ◽  
Evandro Leite de Souza ◽  
Celiane Gomes Maia da Silva
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Cost Effective ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Cost Effective Method ◽  
Working Practices

This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (CCPs) including the receiving and classification steps in the processing of frozen lobster and frozen lobster tails, and an additional critical control point (CCP) was detected during the cooking step of processing of the whole frozen cooked lobster. The proper implementation of the Hazard Analysis Critical Control Point (HACCP) plan in the lobster processing industries studied proved to be the safest and most cost-effective method to monitor each critical control point (CCP) hazards.

scholarly journals Food Allergen Detection Methods: A Coordinated Approach

2004 ◽  
Vol 87 (6) ◽  
pp. 1383-1390 ◽  
Author(s):  
Philip R Goodwin
Keyword(s):  
Hazard Analysis ◽  
Adult Population ◽  
Control Point ◽  
Cost Effective ◽  
Test Methods ◽  
Detection Methods ◽  
Critical Control Point ◽  
Life Threatening ◽  
Monitoring And Surveillance ◽  
Analytical Approaches

Abstract The levels (1–2%) and increasing severity of allergic responses to food in the adult population are well documented, as is the phenomenon of even higher (3–8%) and apparently increasing incidence in children, albeit that susceptibility decreases with age. Problematic foods include peanut, milk, eggs, tree nuts, and sesame, but the list is growing as awareness continues to rise. The amounts of such foods that can cause allergic reactions is difficult to gauge; however, the general consensus is that ingestion of low parts per million is sufficient to cause severe reactions in badly affected individuals. Symptoms can rapidly—within minutes—progress from minor discomfort to severe, even life-threatening anaphylactic shock in those worst affected. Given the combination of high incidence of atopy, potential severity of response, and apparently widespread instances of “hidden” allergens in the food supply, it is not surprising that this issue is increasingly subject to legislative and regulatory scrutiny. In order to assist in the control of allergen levels in foods to acceptable levels, analysts require a combination of test methods, each designed to produce accurate, timely, and cost-effective analytical information. Such information contributes significantly to Hazard Analysis Critical Control Point programs to determine food manufacturers’ risk and improves the accuracy of monitoring and surveillance by food industry, commercial, and enforcement laboratories. Analysis thereby facilitates improvements in compliance with labeling laws with concomitant reductions in risks to atopic consumers. This article describes a combination of analytical approaches to fulfill the various needs of these 3 analytical communities.

Prevention and control of food-borne salmonellosis through application of hazard analysis critical control point (HACCP)

1987 ◽  
Vol 4 (3) ◽  
pp. 227-247 ◽  
Author(s):  
B. Simonsen ◽  
F.L. Bryan ◽  
J.H.B. Christian ◽  
T.A. Roberts ◽  
R.B. Tompkin ◽  
...  
Keyword(s):  
Prevention And Control ◽  
Hazard Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Food Borne ◽  
And Control

scholarly journals Overview of Affinity Biosensors in Food Analysis

2006 ◽  
Vol 89 (3) ◽  
pp. 805-818 ◽  
Author(s):  
Pradip D Patel
Keyword(s):  
Driving Forces ◽  
Hazard Analysis ◽  
Control Point ◽  
Cost Effective ◽  
Industrial Test ◽  
Market Growth ◽  
Critical Control Point ◽  
Industrial Sectors ◽  
Legislative Framework ◽  
Affinity Biosensors

Abstract The 4 major driving forces that are expected to lead to increased use of affinity biosensors that meet crucial industrial test specifications, e.g., fast, reliable, cost-effective, and use of low-skilled personnel, are (1) strict legislative framework, e.g., recent changes proposed to the European food safety and hygiene legislation, EC No. 178/2002; (2) industrial shift from quality control to quality assurance procedures, e.g., Hazard Analysis Critical Control Point, ensuring effective positioning in the global competitive trade; (3) just-in-time production resulting in right product every time; and (4) consumer demand for safe and wholesome products. The affinity biosensors field has expanded significantly over the past decade, with a projected global biosensors market growth from $6.1 billion in 2004 to $8.2 billion in 2009, representing major industrial sectors (e.g., Pharma, Medicare, and Food). This brief review is targeted to affinity biosensors developed for the food industry and includes research and development leading to biosensors for microbiological and chemical analytes of industrial concern, commercial biosensors products on the market, and examples of future prospects in this diagnostic field.

HAZARD ANALYSIS OF CLOSTRIDIUM PERFRINGENS IN THE SKYLAB FOOD SYSTEM

1974 ◽  
Vol 37 (12) ◽  
pp. 624-628 ◽  
Author(s):  
C. T. Bourland ◽  
N. D. Heidelbaugh ◽  
C. S. Huber ◽  
P. R. Kiser ◽  
D. B. Rowley
Keyword(s):  
Clostridium Perfringens ◽  
Food System ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Manufacturing ◽  
Disease Epidemiology ◽  
Critical Control Point ◽  
Performance Requirements ◽  
Food Borne ◽  
Generation Times

The Skylab Food System presented unique microbiological problems because food was warmed in null-gravity (diminished convection) and potentially diminished conduction due to poor surface contact), and because the heat source was limited to 69.4 C (to prevent boiling in null-gravity in the approximately one-third atmosphere total pressure). For these reasons, the foods were manufactured using critical control point techniques of quality control coupled with appropriate hazard analyses. One of these hazard analyses evaluated the threat from Clostridium perfringens. Samples of food were inoculated with C. perfringens and incubated for 2 h at temperatures ranging from 25 to 55 C. Generation times were determined for the foods at various temperatures. Results of these tests were evaluated taking into consideration: food-borne disease epidemiology, the Skylab food manufacturing procedures, and the performance requirements of the Skylab Food System. Based on this hazard analysis, a limit for C. perfringens of 100/g was established for Skylab foods.

scholarly journals Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

2001 ◽  
Vol 67 (12) ◽  
pp. 5431-5436 ◽  
Author(s):  
Cuiwei Zhao ◽  
Beilei Ge ◽  
Juan De Villena ◽  
Robert Sudler ◽  
Emily Yeh ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Control Point ◽  
Campylobacter Coli ◽  
Safety Education ◽  
E Coli ◽  
Critical Control Point ◽  
Food Borne ◽  
Meat Samples ◽  
Raw Meats

ABSTRACT A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n = 184) were contaminated withCampylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yieldedCampylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts.

scholarly journals Implementation of Hazard Analysis Critical Control Point Nutrition Service at Toto Kabila Regional Public Hospital, Bone Bolango

2019 ◽  
Vol 15 (2) ◽  
pp. 269-275
Author(s):  
Sunarto Kadir ◽  
Safira Amalia
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
National Standard ◽  
Survey Method ◽  
Preventive Control ◽  
Critical Control Point ◽  
Food Borne ◽  
Nutrition Service ◽  
Nutrition And Dietetics ◽  
Descriptive Survey

Hospitalized patients are very susceptible to various food-borne diseases. Food management in the hospital needs more careful attention. Hazard Analysis Critical Control Point (HACCP) is a preventive control system based on identification of critical points in the management and production of food as a way to ensure food safety. The objective of this study is to identify the implementation of HACCP principles in nutritional and dietetic service of RSUD Toto Kabila, Bone Bolango. This qualitative study employed descriptive survey method with HACCP as the study focus. The informants consist of eight people; three people as key informants and five people as triangulation informants obtained by purposive sampling. Data were analyzed using Miles and Huberman method, in which the collected data was written as matrix and then as checklist. The result revealed that nutrition and dietetics of RSUD Toto Kabila Bone Bolango was yet to implement HACCP according to the national standard (without documentation). This issue attributed lack of facilities and human resources at the department. It is suggested that the hospital implements HACCP according to the Indonesian National Standard as well as provides supporting facilities.

HACCP Principals and Product Operations: What is the Future?

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 551f-552
Author(s):  
Luke Howard
Keyword(s):  
Food Systems ◽  
Fruits And Vegetables ◽  
Antimicrobial Agents ◽  
Hazard Analysis ◽  
Control Point ◽  
Agricultural Practices ◽  
Minimal Processing ◽  
Critical Control Point ◽  
Food Borne Pathogens ◽  
Food Borne

Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut produce are ready-to-eat products that do not receive a preservation (heating) treatment like traditional canning or freezing methods. Since there is no microbiological kill step associated with these products, hazards cannot be eliminated. Therefore, it is critical that efforts be focused on minimizing the incidence of food-borne pathogens on fruits and vegetables through the use of good agricultural practices during growing, postharvest handling, storage, and minimal processing. Several sanitation hurdles can be combined in a synergistic effort to control food-borne pathogens. In addition to chlorination, researchers have investigated alternative treatments for sanitation such as ozone, hydrogen peroxide, trisodium phosphate, edible coatings containing antimicrobial agents, irradiation, pulsed light and bacteriocins. Selection of proper oxygen permeable packaging material is also important to prevent anaerobic conditions that may result in growth and toxin production by Clostridium botulinum. However, caution is advised when evaluating new sanitation and packaging materials for fresh produce, because the elimination of spoilage microorganisms may result in conditions that favor the growth of surviving pathogens.

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