scholarly journals Control of Listeria monocytogenes in food production plants

2008 ◽  
Vol 62 (5-6) ◽  
pp. 301-315
Author(s):  
Mirjana Dimitrijevic ◽  
Nedjeljko Karabasil ◽  
Natasa Kilibarda ◽  
Vlado Teodorovic ◽  
Milan Baltic
Keyword(s):  
Production Process ◽  
Food Production ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Contamination ◽  
Production Equipment ◽  
Control Measures ◽  
Stress Factors ◽  
Critical Control Point ◽  
The One

L. monocytogenes has been established in different plants for the production of food, including dairy plants, abattoirs, plants for the processing of fish, as well as those for the production of ready-to-eat (RTE) food and this fact is being considered as the primary mechanism of food contamination with this bacteria. There is also the factor of numerous and diverse contaminated production equipment, because it has certain parts that are inaccessible for the necessary cleaning and disinfection. The temperature, position, as well as the material of the work surface are also linked to the contamination of plants with this bacteria. Investigations carried out so far have helped toward the better understanding of the manner and time of contamination of food items in the course of the production process, but there are still unresolved problems, including most certainly the biggest one - the adherence of bacteria and the creation of a biofilm, when the bacteria is in that condition more resistant to so-called stress factors which are usually used in the food industry for the purpose of decontamination of the surfaces with which foods come into contact. The control of L. monocytogenes in food production plants is possible primarily by using an integrated programme, compatible with the systems Hazard Analysis Critical Control Point (HACCP) and Good Hygiene Practice (GHP), necessary in the production of food that is safe for the consumer. Essentially, the control measures that can contribute to reducing the incidence of findings of L.monocytogenes in the finished product, as well as the reducing of the level of contamination with this bacteria are linked, on the one hand, with hygiene procedures in the production process, and, on the other, with the applied technological procedures.

scholarly journals Seaweed aquaculture: a preliminary assessment of biosecurity measures for controlling the ice-ice syndrome and pest outbreaks of a Kappaphycus farm

2021 ◽  
Author(s):  
Cicilia S. B. Kambey ◽  
Iona Campbell ◽  
Elizabeth J. Cottier-Cook ◽  
Adibi R. M. Nor ◽  
Azhar Kassim ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Kappaphycus Alvarezii ◽  
Control Point ◽  
Control Measures ◽  
Seaweed Aquaculture ◽  
Critical Control Point ◽  
Management Measures ◽  
Long Line ◽  
Pest Outbreaks ◽  
The Impact

AbstractThe application of biosecurity in seaweed aquaculture plays an important role in reducing the impact of disease and pest outbreaks. The continuous occurrence of seaweed pests including the macroalgal epiphytes, epi-endophytic filamentous algae and biofilms on Kappaphycus farms may also potentially induce further incidences of the ice-ice syndrome. In this study, on-farm biosecurity management measures were tested on the commercially grown seaweeds Kappaphycus malesianus and Kappaphycus alvarezii during peak ice-ice season at Gallam-Gallam Village, Sabah, Malaysia. The investigation was focused on preventative control measures including the early detection of the ice-ice syndrome and pests through propagule health checks, regular cleaning of the crop thallus and associated long-line ropes and monitoring of the environment. Farm procedures and practices were also assessed in terms of their biosecurity ‘risk’ using the hazard analysis and critical control point (HCCAP) approach. Observations were replicated in two different farm management systems; one system adopted routine biosecurity measures and the other had no biosecurity measures. The results showed that the ice-ice syndrome and pest outbreak was significantly decreased by 60–75% for K. malesianus and 29–71% for K. alvarezii at the farm which adopted the routine biosecurity measures compared with the no biosecurity treatment. The biosecurity measures also significantly improved growth rate and seaweed quality. The infection levels of the epi-endophyte Melanothamnus sp. contributed to the ice-ice syndrome in K. malesianus, whilst the epiphyte coverage was correlated to the ice-ice incidence in K. alvarezii. This study provides the first evidence of biosecurity management measures significantly decreasing the incidence of the ice-ice syndrome and pests on a commercial seaweed farm.

Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005

2008 ◽  
Vol 71 (2) ◽  
pp. 356-364 ◽  
Author(s):  
JAZMIN D. VOJDANI ◽  
LARRY R. BEUCHAT ◽  
ROBERT V. TAUXE
Keyword(s):  
Fruit Juice ◽  
Hazard Analysis ◽  
Control Point ◽  
Public Health Problem ◽  
The United States ◽  
Control Measures ◽  
E Coli ◽  
Critical Control Point ◽  
Control And Prevention ◽  
Human Illness

Outbreaks of illness associated with consumption of fruit juice have been a growing public health problem since the early 1990s. In response to epidemiologic investigations of outbreaks in which juice was implicated, the U.S. Food and Drug Administration implemented process control measures to regulate the production of fruit juice. The final juice regulation, which became effective in 2002, 2003, and 2004, depending on the size of the business, requires that juice operations comply with a hazard analysis critical control point (HACCP) plan. The Centers for Disease Control and Prevention (CDC) receives reports of food-associated outbreaks of illness. We reviewed fruit juice–associated outbreaks of illness reported to the CDC's Foodborne Outbreak Reporting System. From 1995 through 2005, 21 juice-associated outbreaks were reported to CDC; 10 implicated apple juice or cider, 8 were linked to orange juice, and 3 involved other types of fruit juice. These outbreaks caused 1,366 illnesses, with a median of 21 cases per outbreak (range, 2 to 398 cases). Among the 13 outbreaks of known etiology, 5 were caused by Salmonella, 5by Escherichia coli O157:H7, 2 by Cryptosporidium, and one by Shiga toxin–producing E. coli O111 and Cryptosporidium. Fewer juice-associated outbreaks have been reported since the juice HACCP regulation was implemented. Some juice operations that are exempt from processing requirements or do not comply with the regulation continue to be implicated in outbreaks of illness.

scholarly journals PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]

2019 ◽  
Vol 24 (1) ◽  
pp. 1
Author(s):  
Ardaneswari Dyah Pitaloka Citraresmi ◽  
F. P. Putri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Survey Method ◽  
X Ray ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Roll Temperature

The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X.  The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection.  The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality.  The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging.  The data was analyzed using descriptive analysis method.  The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step.  The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product.  Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.

scholarly journals Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah

2020 ◽  
Vol 8 (3) ◽  
pp. 98
Author(s):  
Nur Fais ◽  
Gunanti Mahasri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Frozen Storage ◽  
Water Area ◽  
Raw Material ◽  
Primary Data ◽  
Critical Control Point ◽  
Frozen Surimi

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).

scholarly journals Risk Assessment of Histamine in Chilled, Frozen, Canned and Semi-Preserved Fish in Morocco; Implementation of Risk Ranger and Recommendations to Risk Managers

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 157 ◽  
Author(s):  
Oleya El Hariri ◽  
Nourredine Bouchriti ◽  
Rachid Bengueddour
Keyword(s):  
Risk Assessment ◽  
Hazard Analysis ◽  
Control Point ◽  
Control Measures ◽  
Point System ◽  
Fresh Fish ◽  
Critical Control Point ◽  
Risk Ranking ◽  
Frozen Fish ◽  
Risk Managers

A risk assessment of histamine was conducted for different categories of fishery products in the market. Risk estimates were assessed using the Risk Ranger tool. The estimated risks associated with the consumption of canned, semi-preserved and frozen fish are lower than those associated with fresh fish. According to the hypotheses of application or not of the histamine control measures, two risk levels were calculated for each product. The highest risk is associated to sardine with a score of 35 (equivalent to 39 patients per year). With the application of control measures, the score decreases to 20 (equivalent to one patient per year) with a reduction of 38 patients estimated per year. The risk ranking for frozen fish varies between zero (1 patient for 1000 years) and 11 (three patients for 1000 years). For semi-preserved fish, it ranges from zero to 21. For canned fish, the risk ranking varies between 12 (five patients for 1000 years) and 21 (15 patients for 100 years). As a result, most Moroccan seafood products are classified as “low risk”. However, it is recommended that risk managers maintain the adopted measures, strengthen interventions upstream in the food chain and that professionals maintain the HACCP (Hazard Analysis Critical Control Point) system effectively.

scholarly journals Foodborne zoonotic agents and their food bioterrorism potential: Areview

2020 ◽  
Vol 23 (2) ◽  
pp. 147-159
Author(s):  
Y.D. Tumbarski
Keyword(s):  
Food Industry ◽  
Historical Data ◽  
Production Systems ◽  
Hazard Analysis ◽  
Control Point ◽  
Control Measures ◽  
Food Control ◽  
Critical Control Point ◽  
Naturally Occurring ◽  
Deliberate Release

Bioterrorism is anact of deliberate release and dissemination of biological agents such as pathogenicmicroorganisms or their products in a naturally occurring or human-modifiedform. Bioterrorist attacks are aimed at causing death, disease or otherbiological malfunction in humans, animals or plants, in order to achievecertain political goals through creating fear and panic among the populationand influencing government’s behaviour. Historical data showed that zoonoticpathogens have been most commonly used as agentsfor bioterrorism. Applied through the food production systems or directly toprocessed foods asbiologicalweapons, zoonotic pathogens canhavefast anddevastating effects on humanhealth with enormous economic andsocial impact. Despite the development of different countermeasuresand the application of hazard analysis and critical control point (HACCP)systems in the food industry, the bioterrorists’ attacks as intentional actscannot be predicted, but could be avoided by strengthening food control measures.

Use of Microbial Data for Hazard Analysis and Critical Control Point Verification—Food and Drug Administration Perspective

2000 ◽  
Vol 63 (6) ◽  
pp. 810-814 ◽  
Author(s):  
JOHN E. KVENBERG ◽  
DARRELL J. SCHWALM
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Measures ◽  
Performance Standard ◽  
Safety Hazards ◽  
Critical Control Point ◽  
Sample Data ◽  
Microbiological Testing ◽  
Primary Means ◽  
Microbial Analysis

This paper examines the role that the microbiologist and microbiological testing play in implementing hazard analysis and critical control point (HACCP) programs. HACCP offers a more comprehensive and science-based alternative for controlling food safety hazards compared with traditional sanitation programs based upon good manufacturing practices. Controlling hazards under an HACCP program requires a systematic assemblage of reliable data relating to the occurrence, elimination, prevention, and reduction of hazards. These data need to be developed in a transparent environment that will ensure that the best scientific methodologies have been employed in developing the needed data. The two mechanisms used in HACCP to assess the adequacy of the database are validation studies and the verification assessments. Microbiological testing is an important mechanism for collecting data used in developing and implementing an HACCP plan. Microbial sample data can help establish standard operating procedures (SOPs) for sanitation, assess the likelihood of the occurrence of hazards, establish critical limits, and assess the validity of the HACCP plan. The use of a performance standard to assess whether microbiological hazards have been reduced to an acceptable level creates an especially important use for microbial analysis. Microbial testing is also useful in implementing an HACCP plan by helping to monitor the effectiveness of sanitation SOPs, the compliance of incoming ingredients with safety criteria, the safety of product being held for corrective action, and the safety of the finished product. The verification audits demonstrate that all control measures have been applied as designed in the HACCP plan. Although auditing HACCP records is the primary means of verification, microbial sampling can play an important role as well.

scholarly journals Honey Production Process

2021 ◽  
Author(s):  
Emek Dümen ◽  
Nadide Gizem Tarakçı ◽  
Gözde Ekici
Keyword(s):  
Antimicrobial Activity ◽  
Production Process ◽  
Water Activity ◽  
Hazard Analysis ◽  
Control Point ◽  
Human Nutrition ◽  
Nutritional Properties ◽  
Critical Control Point ◽  
Honey Production ◽  
Ancient Times

Honey has been considered as a very important and superior nutrient in human nutrition since ancient times due to its ability to be consumed by humans without processing, easy digestibility, nutritional properties and biological benefits. Although honey contains many desired bioactive and antibacterial substances, which may be sufficient for antimicrobial activity, it cannot be produced in sufficient quantities due to low water activity under normal conditions. This causes various food and bee-borne spores/non-spores pathogens going viral. Hence, it may cause the risk of parasitological and fungal agents to be found. In honey production, “Hazard Analysis Critical Control Point (HACCP)” must be applied meticulously and completely. Current technologies in honey production will be explained in this section.

Sign in / Sign up

Export Citation Format

Share Document