Determining microbiological risk parameters in critical control points of the technological process of pasteurized milk production

Abstract Aflatoxins (AFs) B1, B2, G1, and G2 in locally produced and imported foodstuffs (nuts, cereals, oily seeds, pulses, etc.) were monitored and controlled systematically and effectively from 1992–1996. Samples (peanuts, pistachios, etc.) with total AFs above the Cyprus maximum level (ML) of 10 μg/kg fluctuated between 0.7 and 6.9%. The results indicate the effectiveness of monitoring, as well as the need for constant surveillance and control, especially at critical control points (sites of import, primary storage, etc.), to prevent unfit products from entering the Cyprus market. The control included sampling, retainment, analysis, and destruction of foodstuff lots with AF levels above MLs. The highest incidence of aflatoxin contamination was observed in peanut butter (56.7%) and the highest level of AF B1 was found in peanuts (700 μg/kg). Levels of AF M1 in raw and pasteurized milk analyzed in 1993,1995, and 1996 were within both the Cyprus ML (0.5 μg/L) and the lower ML (0.05 μg/L) of some European countries. Only 12% of samples had detectable levels of AF M1. Analyses were performed by immunochemical methods. When recoveries were lower than 80%, the AF levels were corrected for recovery.

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Sensitivity Analysis for Critical Control Points Determination and Uncertainty Analysis to Link FSO and Process Criteria: Application toListeria monocytogenesin Soft Cheese Made from Pasteurized Milk

Risk Analysis ◽

10.1111/risa.12134 ◽

2013 ◽

Vol 34 (4) ◽

pp. 751-764 ◽

Cited By ~ 5

Author(s):

Matieyendou Lamboni ◽

Moez Sanaa ◽

Fanny Tenenhaus-Aziza

Keyword(s):

Sensitivity Analysis ◽

Uncertainty Analysis ◽

Control Points ◽

Pasteurized Milk ◽

Critical Control Points ◽

Soft Cheese

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The features of the formation of control methods in food production

10.33920/vne-03-2108-09 ◽

2021 ◽

pp. 77-80

Author(s):

L.E. Glagoleva ◽

N.P. Zatsepilina ◽

A.S. Galimov ◽

S.V. Pavlova

Keyword(s):

Technological Process ◽

Food Production ◽

Control Points ◽

Control Methods ◽

Critical Control Points ◽

Technological Stage

The article discusses the methods of critical control points based on the principles of HACCP at different stages of the technological process for the production of curd products for gerodietetic nutrition. At each technological stage, an assessment is determined using an action algorithm in order to correct the identified risks.

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Solutions of the HACCP issues in live kvass production

New Technologies ◽

10.47370/2072-0920-2020-16-5-34-44 ◽

2020 ◽

Vol 16 (5) ◽

pp. 34-44

Author(s):

Kh. R. Siyukhov ◽

O. V. Marinenko ◽

I. E. Boyko ◽

D. P. Victorova

Keyword(s):

Technological Process ◽

Block Diagram ◽

Food Products ◽

Control Points ◽

High Quality ◽

Critical Control Points ◽

Production Scheme ◽

Haccp System ◽

Voluntary Certification ◽

Decision Tree Method

Currently, one of the main tasks facing manufacturers is the development and implementation of the HACCP system in the production of high-quality food products. In Russia the conformity of HACCP systems is confirmed by certification. In February 2001, the Gosstandart of Russia registered the HACCP voluntary certification system. It’s purpose is to control all hazardous factors that are likely to threaten the safety of food products. The article discusses the issue associated with solving the problems of ensuring safety of live kvass production at all technological stages. In our research a block diagram of the technological process for the production of «Maykopsky Chestny» kvass at LLC «MPC» Maykop Brewery plant has been analyzed and compared with the standard kvass production scheme. Potentially dangerous factors (physical, chemical, biological) have been analyzed. Critical control points (CCP) have been determined at certain stages of the technological process on the basis of the list of significant hazardous factors. The «Decision tree» method has been (GOST R 51705.1-2001) to select critical control points. This method makes it possible to determine whether this stage of the technological process is critical. The CCP have been determined by analyzing each considered hazardous factor separately and considering all the operations included in the production process diagram sequentially. In the research the situations have been considered that might reveal exceedance of fixed critical limits in the CCP and for this purpose corrective actions have been developed. The research results on the development of the HACCP system at LLC «MPK» Maykop Brewery plant will make it possible to obtain high quality live kvass.

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Development and implementation of production control at the enterprises of the dairy industry based on Principles of HASSP

10.26897/978-5-9675-1855-3-2021-230 ◽

2021 ◽

Author(s):

L.A. Korosteleva ◽

Keyword(s):

Technological Process ◽

Production Control ◽

Dairy Product ◽

Dairy Industry ◽

Control Points ◽

Manufacturing Control ◽

Critical Control Points

The article presents material to develop and implement pro-manufacturing control in the enterprises of the dairy industry based on the principles of HASSP. The main stages of the technological process of producing a dairy product and its critical control points are given: temperature, acidity, duration.

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Development of the quality and safety control system in the technology of producing a protein-carbohydrate composite

Siberian Herald of Agricultural Science ◽

10.26898/0370-8799-2020-3-4 ◽

2020 ◽

Vol 50 (3) ◽

pp. 36-48

Author(s):

K. Ya. Motovilov ◽

S. K. Volonchuk ◽

I. V. Naumenko ◽

A. I. Rezepin

Keyword(s):

Control System ◽

Technological Process ◽

Chemical Potential ◽

Raw Materials ◽

Feed Additive ◽

Control Points ◽

Quality And Safety ◽

Safety Control ◽

Critical Control Points ◽

Haccp System

The analysis of information sources of HACCP system used in the food industry for assessment of quality and microbiological safety of products is presented. The applicability of the principles of the HACCP system in the technology of producing a protein-carbohydrate composite as a feed product for cattle is analyzed. The research was conducted in 2018–2019 in Novosibirsk region. A brief description of the technology for producing a protein-carbohydrate composite in raw or dried form is given. The technology based on the HACCP principles comprised the control of raw materials, intermediate products, the final product and the operating modes of equipment that implement the technological process. The feed additive was obtained from wheat grains, cheese whey and wheat bran. The methods and results of the study of hazardous factors in individual operations of the technological process, actions to prevent their occurrence, and critical control points in the development of the technology are presented. A list of biological, physical and chemical potential hazards was compiled. Critical control points were established in the technological process. According to the HACCP plan, hazardous factors were monitored for each operation, indicating what corrective actions should be taken to maintain the limits of the controlled process parameters. The actions listed hereabove are aimed at developing a plan of measures to prevent potential hazards. The quality and safety control system developed on the principles of HACCP in the technology for producing a protein-carbohydrate composite enables one to control the quality and safety of the product during all stages of its production.

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Determination of critical control points of the technological process for the production of whipped frozen fruit and berry dessert from milk whey

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/677/2/022056 ◽

2021 ◽

Vol 677 (2) ◽

pp. 022056

Author(s):

S E Terentev ◽

Ya M Rebezov ◽

N P Tropnikova ◽

E N Sepiashvili ◽

K V Vlasova

Keyword(s):

Technological Process ◽

Control Points ◽

Milk Whey ◽

Critical Control Points

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On-farm udder health monitoring

Tierärztliche Praxis Ausgabe G Großtiere / Nutztiere ◽

10.1055/s-0038-1624622 ◽

2011 ◽

Vol 39 (02) ◽

pp. 95-100

Author(s):

J. C. van Veersen ◽

O. Sampimon ◽

R. G. Olde Riekerink ◽

T. J. G. Lam

Keyword(s):

Management Practices ◽

Health Management ◽

Action Plan ◽

Real Life ◽

Health Data ◽

Control Points ◽

Udder Health ◽

Critical Control Points ◽

On Farm ◽

Clinical Problems

SummaryIn this article an on-farm monitoring approach on udder health is presented. Monitoring of udder health consists of regular collection and analysis of data and of the regular evaluation of management practices. The ultimate goal is to manage critical control points in udder health management, such as hygiene, body condition, teat ends and treatments, in such a way that results (udder health parameters) are always optimal. Mastitis, however, is a multifactorial disease, and in real life it is not possible to fully prevent all mastitis problems. Therefore udder health data are also monitored with the goal to pick up deviations before they lead to (clinical) problems. By quantifying udder health data and management, a farm is approached as a business, with much attention for efficiency, thought over processes, clear agreements and goals, and including evaluation of processes and results. The whole approach starts with setting SMART (Specific, Measurable, Acceptable, Realistic, Time-bound) goals, followed by an action plan to realize these goals.

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