scholarly journals Microbiological Control of UHT Sterilized Milk and Milk Products and Effects on Consumers' Health in Western Algeria

2014 ◽  
Vol 3 (1) ◽  
pp. 21-24 ◽  
Author(s):  
Elhassan Benyagoub ◽  
Mohammed Ayat ◽  
Djamila Belarbi
Keyword(s):  
Hazard Analysis ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Safety Assurance ◽  
Critical Control Points ◽  
Hygiene Measures ◽  
Microbiological Control ◽  
Western Algeria ◽  
Sterilized Milk

The present study focused on the analysis of microbiological quality of various milk samples such as ultra-high temperature sterilized milk (UHT), melted cheese and yoghurt, obtained from dairy product factories in western Algeria. Hazards identification and development of a quality management standard for these subsidiaries evidenced that the sanitary quality was satisfactory. The result revealed detection of faecal origin contamination ‘total and fecal coliforms’ in both the yoghurt product and sample of melted cheese where the average content was(1.29±6.72-0.14±0.56 x 103cfu/g) and (0.14±0.6-0.022±0.275 x 103cfu/g) respectively. It is indicative that all samples were free from Staphylococcus aureus and Salmonella sp. The study demonstrated that prerequisite programs (PRP) will prevent the occurrence of microbiological hazards origin, which confirms the fact that hygiene measures are the best safety assurance. The hazard analysis of the production process of yoghurt and cheese allowed us to find out their causes, adoption of preventive measures for certain sensitive stages where hazards can be eliminated or reduced at acceptable levels, the determination of critical control points (CCP)and operational prerequisite programs ‘PRPo’, implementing critical limits, and monitoring plans. DOI: http://dx.doi.org/10.3329/mh.v3i1.19777 Microbes and Health, June 2014. 3(1): 21-24

Physico-chemical quality assessment of ultra high temperature sterilized milk and milk products in Western Algeria

2014 ◽  
Vol 4 (3) ◽  
pp. 85-90
Author(s):  
Elhassan Benyagoub ◽  
Mohammed Ayat ◽  
Djamila Belarbi
Keyword(s):  
High Temperature ◽  
Quality Assessment ◽  
Hazard Analysis ◽  
Dairy Product ◽  
Bacteriological Quality ◽  
Physico Chemical ◽  
Hygiene Measures ◽  
Western Algeria ◽  
Sterilized Milk ◽  
Ultra High Temperature

The present study focused on the physico-chemical and bacteriological quality assessment of samples including ultra-high-temperature (UHT) sterilized milk, melted cheese and yoghurt, collected from dairy product factories in western Algeria. Hazards identification and development of a quality man-agement standard for these subsidiaries were established. The physico-chemical and bacteriological quality of products analyzed was satisfactory, with the exception of 20% of the samples of fruity yoghurts where the titrat-able acidity was relatively high 1.337 ± 0.143%. Prerequisite programs (PRP) established will prevent the occurrence of hazards microbiological origin, which confirms the fact that hygiene measures are the best safety assurance. The hazard analysis of the production process of yoghurt and cheese allowed us to determine their causes, preventive measures for certain sensitive stages where hazards can be eliminated or reduced to acceptable levels, the de-termination of critical points for mastery (CCP) and operational prerequisite programs (PRPo), establishing critical limits, and monitoring plans. Awareness actions and information on potential risks are essential for consumers.

Enteric Bacteriophages as Potential Fecal Indicators in Ground Beef and Poultry Meat

2002 ◽  
Vol 65 (1) ◽  
pp. 93-99 ◽  
Author(s):  
F.-C. HSU ◽  
Y.-S. CAROL SHIEH ◽  
M. D. SOBSEY
Keyword(s):  
Microbiological Quality ◽  
Ground Beef ◽  
Chicken Meat ◽  
Detection Sensitivity ◽  
Fecal Coliforms ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Fecal Indicators ◽  
Somatic Coliphages ◽  
Critical Control Points

Recovery efficiencies of enteric bacteriophages (F+ RNA coliphages, somatic coliphages, and Salmonella phages) as alternative fecal indicators were determined from ground beef and chicken breast meat using amino acid eluants (glycine and threonine) and a complex eluant (3% beef extract). Levels of F+ RNA coliphages (MS2, GA, Qβ, FI, and SP), the somatic coliphage ΦX174, and three environmental isolates of Salmonella phages (isolated from raw sewage) were assayed using three respective hosts: Escherichia coli Famp, E. coli C, and Salmonella Typhimurium. When 8% polyethylene glycol and 0.1 M NaCl were used to precipitate bacteriophages eluted with five different eluants, the highest recoveries of the three phage groups were with 0.5 M threonine and 0.25 M glycine-threonine. The average recoveries of F+ RNA coliphages, somatic coliphages, and the Salmonella phages from ground beef and chicken meat were 100, 69, and 65%, respectively, with threonine (0.5 M, pH 9.0) as the eluate. Of eight market food samples tested, F+ RNA coliphages were detected in five (63%) and somatic coliphages were detected in seven (88%). The overall detection sensitivity of the method was 3 PFU/100 g of ground beef or chicken meat. Levels of bacteriophages and bacterial indicators on chicken carcass surfaces were determined at identified critical control points at a poultry plant. Through the processing steps of evisceration, washing, and chilling, the levels of F+ RNA coliphages and fecal coliforms were reduced by 1.6 and 1.9 log10 PFU or CFU/100 g, respectively. F+ RNA coliphages and perhaps other enteric bacteriophages may be effective candidate indicators for monitoring the microbiological quality of meat, poultry, and perhaps other foods during processing. The bacteriophage concentration method developed provides a simple, rapid, and practical tool for the evaluation of fecal contamination levels in ground beef and processed chicken meat.

scholarly journals Microbiology of Charcoal-Broiled European River Lampreys (Lampetra fluviatilis) Stored at 3 and 22° C

2003 ◽  
Vol 66 (12) ◽  
pp. 2332-2335 ◽  
Author(s):  
LAURI O. MERIVIRTA ◽  
K. JOHANNA BJÖRKROTH ◽  
HANNU J. KORKEALA
Keyword(s):  
Hazard Analysis ◽  
Microbiological Quality ◽  
Critical Control Points ◽  
Two Samples ◽  
Processing Plants ◽  
Plate Counts ◽  
Thermotolerant Coliforms ◽  
The Mean

The microbiological quality of 30 production lots of charcoal-broiled river lampreys was studied at three lamprey processing plants (plants A, B, and C). Samples were taken directly after charcoal broiling and stored at 22 and 3°C. Lampreys were examined on the day of manufacture, and those kept at 22°C were examined every second day for 6 days. Samples kept at 3°C were examined every fourth day for up to 24 days. On the production day, the mean aerobic plate counts (APCs) for broiled lampreys from plants A, B, and C were 2.29 log CFU/g, 1.88 log CFU/g, and undetectable (1.67 log CFU/g), respectively. At 22°C, the mean APCs for samples from plants A, B, and C increased markedly within 4 days, and after 6 days the counts for samples from these plants were 8.56, 5.04, and 6.23 log CFU/g, respectively. Chilling and storage at 3°C remarkably improved the shelf life of the product. The levels of bacteria in charcoal-broiled river lampreys from plant A were higher than those in lampreys from plants B and C. No significant increases in APCs were observed during storage at 3°C for 24 days; mean APCs did not exceed 2.80 log CFU/g for samples from any plant. Staphylococcus aureus was found in two samples. No lactic acid bacteria, thermotolerant coliforms, enterococci, Clostridium perfringens, or Listeria monocytogenes was detected. Microbiological data from this study will be used for the development of a hazard analysis for the determination of critical control points.

Hazard Analysis Critical Control Point (HACCP) Systems for Retail Food and Restaurant Operations

1990 ◽  
Vol 53 (11) ◽  
pp. 978-983 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Contributing Factors ◽  
Food Markets ◽  
Critical Control Point ◽  
Safety Assurance ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Market

There are many hazardous operations that are associated with the preparation of foods in food markets and foodservice establishments. These hazards have been repeatedly documented as major contributing factors during investigation of outbreaks of foodborne disease. Risks vary depending on (a) the food source, (b) methods used to prepared foods, (c) conditions during storage and display, and (d) the interval between heating and consumption. Although many different foods are prepared in these operations, they can be classified into categories of foodservice systems and certain critical control points apply to each system. For example, cooking is a critical control point of Cook/Serve Systems; hot holding, as well as cooking, is a critical control point for Cook/Hold Hot Systems; chilling is a critical control point for Cook/Chill and Cook/Freeze Systems; and obtaining foods from safe sources and/or reheating, if applicable, are critical control points for Assemble/Serve Systems. The HACCP system provides several magnitudes of food safety assurance over that offered by traditional inspections for food market and foodservice operations.

scholarly journals Assessment of the microbiological quality of pattern minas cheese commercialized in Uberlândia and Patos de Minas, Minas Gerais

2021 ◽  
Vol 58 ◽  
pp. e175850
Author(s):  
Aryele Nunes da Cruz Encide Sampaio ◽  
Bruna Godoi Castro ◽  
Fernanda Raghiante ◽  
Felipe Chaimsohn Gonçalves da Silva ◽  
Everton Cruz de Azevedo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Microbiological Quality ◽  
Minas Gerais ◽  
Salmonella Spp ◽  
Study Objective ◽  
Microbiological Test ◽  
Critical Control Points ◽  
And Storage

Pattern minas cheese is a product developed with pasteurized milk, fermented with mesophilic cultures, and with the final addition of rennet. This cheese undergoes an artisanal maturation process and possesses a firm shell of yellowish color and striking and acidic flavor. Our study objective was to evaluate the microbiological quality of pattern minas cheese. We collected 40 samples from two micro regions (Uberlândia and Patos de Minas) of the Triângulo Mineiro and Alto Paranaíba mesor regions of the State of Minas Gerais, Brazil. The microbiological test results were recorded as counts of enterobacteria, Escherichia coli, coliforms at 35°C, coagulase-positive Staphylococcus and Salmonella spp. In the Patos de Minas micro region, the results were 45%, 35%, 20%, and 20% higher than 103 CFU/g for the counts of enterobacteria, Escherichia coli, coliforms at 35°C, and Staphylococcus coagulase-positive, respectively. Five percent of the analyzed samples were positive for Salmonella spp. in the Uberlândia micro region. Based on the findings of the microbiota in the cheese analyzed from the micro regions (Uberlândia and Patos de Minas), we concluded that the hygiene conditions in the manufacturing, handling, transport, and storage stages were precarious, requiring the implementation of Good Manufacturing Practices (GMP) systems, including Hazard Analysis and Critical Control Points (HACCP).

Effect of Dehairing Operations on Microbiological Quality of Swine Carcasses†

1999 ◽  
Vol 62 (12) ◽  
pp. 1478-1481 ◽  
Author(s):  
SHEW-LING YU ◽  
DECLAN BOLTON ◽  
CHERYL LAUBACH ◽  
PATRICIA KLINE ◽  
ALAN OSER ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Microbiological Quality ◽  
Plate Count ◽  
Point System ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Aerobic Plate Count

To develop a hazard analysis and critical control point plan for food processing operations, critical control points must be determined. Swine slaughtering and dressing operations were investigated to establish their critical control points. We monitored the microbiology of swine carcasses by surface swabbing carcass bellies at various steps during the process and by quantitating total aerobic plate count (APC) and coliforms. Starting with a dehaired carcass, the sequential steps monitored included presingeing, postsingeing, polishing, and chilling. Initial results indicate that singeing and chilling substantially reduced the levels of APC and coliforms, whereas polishing increased their levels. The hygienic characteristics of individual operations involved in dressing swine carcasses were then evaluated in the second experiment. A set of 40 randomly selected carcasses leaving singeer, polisher, shaver, and washer were sampled. Carcasses were heavily contaminated during the final polishing procedure, and the APC increased threefold compared with prepolishing levels. Washing reduced the bacterial numbers by 69%. To reduce the microbial load on swine carcasses, final polishing and manual shaving steps were not used during the dressing operation on a set of 90 carcasses. APCs on singed carcasses were reduced from 1.34 to −0.15 log10 CFU/cm2 when the final polisher and manual shavers were not used. However, carcasses were subsequently recontaminated with bacteria after evisceration, and the APCs were similar (P > 0.05) regardless of whether the final polishing and manual shaving steps were used, averaging 1.30 and 1.46 log10 CFU/cm2. These results indicated that individual operations can be identified as critical control points, appropriate limits can be set and monitored in a hazard analysis and critical control point system, and steps where further changes to reduce bacterial levels may be needed for swine slaughtering plants.

scholarly journals Microbiological quality of ice cream after HACCP implementation: a factory case study

2008 ◽  
Vol 26 (No. 5) ◽  
pp. 383-391 ◽  
Author(s):  
N. Kokkinakis E ◽  
A. Fragkiadakis G ◽  
H. Ioakeimidi S ◽  
B. Giankoulof I ◽  
N. Kokkinaki A
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Microbiological Quality ◽  
Ice Cream ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Plate Counts

The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel’s hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the spoilage markers (total coliforms – TC, aerobic plate counts – APC) in ice cream and the environment were reduced by 20–35%. Mean log CFU/g, for IC1: TC from 2.20 reduced to 1.57, APC from 4.58 reduced to 3.62. For IC2: TC from 2.29 reduced to 1.65, APC from 4.61 reduced to 3.49. For IC3: TC from 2.67 reduced to 1.76, APC from 5.08 reduced to 3.81.

HACCP Models for Quality Control of Entree Production in Foodservice Systems

1977 ◽  
Vol 40 (9) ◽  
pp. 632-638 ◽  
Author(s):  
BARBARA J. BOBENG ◽  
BEATRICE D. DAVID
Keyword(s):  
Quality Control ◽  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Frozen Food ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Systems Quality ◽  
Haccp System ◽  
Microbiological Control

Quality control is a major management function in foodservice systems. Quality is defined as a composite of microbiological, nutritional, and sensory attributes. The Hazard Analysis Critical Control Point (HACCP) concept is a preventive approach to quality control, emphasizing microbiological control and identifying process stages where loss of control could present a food safety risk. Applying this concept, which has been implemented in the frozen food processing industry. HACCP models were developed for quality control of entree production in conventional, cook/chill, and cook/freeze foodservice systems in three phases: identification of control points using flow diagrams, identification of critical control points, and establishment of monitors for control. Time-temperature was a critical control point throughout entree production in each of the models; parameters were established for time-temperature and continuous surveillance of time-temperature was the monitor for control. Equipment and personnel sanitation are critical control points which should be monitored using standards established by the foodservice system. Implementation of the HACCP system is recommended for foodservice operations. However, standards and monitors for control of critical control points must be established for each operation and based on their own system objectives, resources, and constraints.

Application of Hazard Analysis Critical Control Points on Harvested Mangrove Oysters (Crassostrea gasar) from Selected Sources in Rivers State

2021 ◽  
pp. 1-10
Author(s):  
G. Emoghene ◽  
B. J. O. Efiuvwevwere ◽  
O. C. Eruteya
Keyword(s):  
Proximate Composition ◽  
Hazard Analysis ◽  
Control Point ◽  
Economic Value ◽  
Microbiological Quality ◽  
Plate Count ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Rivers State

Aims: The aim of this study was to assess the hazards associated with oyster from two communities in Rivers State and provides an insight at improving the safety of oyster through the application of the hazards analysis critical control points (HACCP) concept in processing freshly harvested mangrove oysters. Study Design:  This work is based on completely randomized design with two replications and the average values calculated for mean comparison. Place and Duration of Study: Food and Industrial Microbiology Laboratory, Department of Microbiology, University of Port Harcourt, between October 2018 and March, 2019. Methodology: The proximate composition, pH and bacterial profile of oysters prepared conventionally and that prepared employing critical control points concept determined using standard methods. Results: The proximate composition of oyster meat revealed the following: moisture (83.73%), protein (8.36%), lipid (1.28%), fiber (1.04%), carbohydrate (2.12%) and ash content (3.47%). The average aerobic plate count for Abuloma and Okrika were 5.69 and 6.98 log10CFU/g respectively while coliform count was 5.37 and 5.02log10CFU/g respectively. Two bacterial genera (Staphylococcus and Bacillus) were isolated from oyster processed with HACCP approach at the last critical control point 7, whereas, nine bacterial genera (Bacillus, Streptococcus, Vibrio, Escherichia, Lactobacillus, Klebsiella, Proteus, Staphylococcus and Pseudomonas) were isolated from the conventionally processed oysters. Conclusion: The HACCP concept gave an improved microbiological quality of oyster meat and the safety of oyster and potential economic value.

Food Safety Security: A new Concept for Enhancing Food Safety Measures

2012 ◽  
Vol 82 (3) ◽  
pp. 216-222 ◽  
Author(s):  
Venkatesh Iyengar ◽  
Ibrahim Elmadfa
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Warning System ◽  
Shared Responsibility ◽  
Fine Tuning ◽  
Strategic Action ◽  
Surveillance Network ◽  
Measurement Systems ◽  
Critical Control Points ◽  
The Impact

The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

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