scholarly journals Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting

Toxins ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 291 ◽  
Author(s):  
Luca Grispoldi ◽  
Paul Alexanderu Popescu ◽  
Musafiri Karama ◽  
Vito Gullo ◽  
Giusi Poerio ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Staphylococcus Aureus ◽  
Meat Production ◽  
P Value ◽  
Control Points ◽  
Production Environment ◽  
Critical Control Points ◽  
Enterotoxin Production ◽  
Canned Meat ◽  
The Impact

Possible contamination by Staphylococcus aureus of the production environment and of the meat of a canned meat production factory was analysed. A total of 108 samples were taken from nine critical control points, 13 of them were positive for S. aureus. None of the isolates produced enterotoxins. To determine how much time can elapse between can seaming and sterilisation in the autoclave without any risk of enterotoxin production by S. aureus, the growth and enterotoxin production of three enterotoxin A producing strains of S. aureus (one ATCC strain and two field strains) in canned meat before sterilisation was investigated at three different temperatures (37, 20 and 10 °C). Two types of meat were used, one with and one without sodium nitrite. In the canned products, the spiked bacteria spread throughout the meat and reached high levels. Enterotoxin production was shown to start 10 hours after incubation at 37 °C and after 48 h after incubation at 20 °C; the production of enterotoxin was always detected in the transition between the exponential and the stationary growth phase. At 10 °C, the enterotoxin was never detected. The statistical analysis of the data showed that the difference between the two different types of meat was not statistically significant (p value > 0.05). Since it is well known that following heat treatment, staphylococcal enterotoxins, although still active (in in vivo assays), can be undetectable (loss of serological recognition) depending on the food matrix and pH, it is quite difficult to foresee the impact of heat treatment on enterotoxin activity. Therefore, although the bacteria are eliminated, the toxins may remain and cause food poisoning. The significance of the results of this study towards implementing good manufacturing practices and hazard analysis critical control points in a canned meat factory are discussed with reference to the management of pre-retorting steps after seaming.

Critical control points in the impact of the proinflammatory immune response on growth and metabolism1,2

2008 ◽  
Vol 86 (suppl_14) ◽  
pp. E105-E125 ◽  
Author(s):  
T. H. Elsasser ◽  
T. J. Caperna ◽  
C-J. Li ◽  
S. Kahl ◽  
J. L. Sartin
Keyword(s):  
Immune Response ◽  
Control Points ◽  
Critical Control Points ◽  
The Impact

scholarly journals Optimization of pasteurization of meat products using pasteurization values (p-values)

2021 ◽  
Vol 854 (1) ◽  
pp. 012079
Author(s):  
M Raseta ◽  
J Jovanovic ◽  
Z Becskei ◽  
I Brankovic Lazic ◽  
B Mrdovic ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Food Safety ◽  
Treatment Time ◽  
Meat Products ◽  
System Optimization ◽  
Storage Conditions ◽  
Product Safety ◽  
P Value ◽  
P Values ◽  
Canned Meat

Abstract This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.

scholarly journals Dynamics of staphylococcal enterotoxin production in model experiments simulating the fresh cheese environment

2012 ◽  
Vol 81 (4) ◽  
pp. 391-396 ◽  
Author(s):  
Lenka Necidová ◽  
Bohdana Janštová ◽  
Renata Karpíšková
Keyword(s):  
Hazard Analysis ◽  
Brain Heart Infusion ◽  
Growth Curves ◽  
External Factors ◽  
Model Experiments ◽  
Staphylococcal Enterotoxins ◽  
Critical Control Points ◽  
Enterotoxin Production ◽  
Fresh Cheese ◽  
The Impact

The aim of this study was to evaluate the impact of internal factors (pH, NaCl) and external factors (temperature, incubation time) on the ability of Staphylococcus aureus to grow and to produce staphylococcal enterotoxins SEA, SEB, and SEC. The fresh cheese environment was modelled in Brain Heart Infusion Broth media and food matrices (pasteurized milk from retail outlets) by internal and external factors (pH = 4.5 and 5.5, 2% NaCl, and t = 8 °C and 15 °C). The counts of enterotoxigenic strains of S. aureus at baseline, i.e. at the time of inoculation of model samples, corresponded to those encountered in the production of fresh cheeses as a result of post-pasteurization contamination. Enumeration of S. aureus was performed in accordance with EN ISO 6888-1, using agar medium. Staphylococcal enterotoxins were detected by the enzyme-linked fluorescence assay. The pH (4.5) and refrigeration temperature (8 °C) used prevented S. aureus from achieving the critical count of 105 cfu·ml-1 specified in Commission Regulation (EC) No. 2073/2005. The highest rates of enterotoxin production were recorded for enterotoxin A. The growth curves of S. aureus derived from model experiments were compared with the growth curve generated by a predictive microbiology program - Pathogen Modelling Program. The results of this study proved the Pathogen Modelling Program to be suitable for use in the Hazard Analysis Critical Control Points system in the process of the fresh cheese production to help manufacturers prevent the growth of S. aureus and enterotoxin production.

scholarly journals Prevention, control and detection of Fusarial toxins

2013 ◽  
pp. 91-99
Author(s):  
Ksenija Nesic ◽  
Sandra Jaksic ◽  
Milos Kapetanov
Keyword(s):  
Hazard Analysis ◽  
Fungal Growth ◽  
Control Program ◽  
Geographic Area ◽  
Human Consumption ◽  
Control Points ◽  
Toxigenic Fungi ◽  
Critical Control Points ◽  
Practical Challenge ◽  
The Impact

The past couple of decades have provided considerable details on fungi and the toxins that they produce, as well on the mechanism of toxin action, toxicity and effects on animal and human health. But, since they are natural contaminants, their presence is often inevitable. Fusaria are widespread in all cereal-growing territories of the world, but they are especially common in our geographic area. Therefore, special attention is paid to the prevention and control, and also to the improvement of methods for their detection. Although all collected data were critical for understanding this worldwide problem, managing the impact of these toxins on the feed and food safety is still great practical challenge. There are a number of approaches that can be taken to minimize mycotoxin contamination in this chain: prevention of fungal growth and thus mycotoxin formation, strategies to reduce or eliminate mycotoxins from contaminated feedstuffs or diverting the contaminated products to low risk uses. A control program for mycotoxins from field to table should in?volve the criteria of an HACCP (Hazard Analysis Critical Control Points) approach. It requires an understanding of the important aspects of the interactions of the toxigenic fungi with crop plants, the on-farm production and harvest methods for crops, the production of livestock using grains and processed feeds, including diagnostic capabilities for mycotoxicoses, and all the way to the development of processed foods for human consumption, as well as understanding the marketing and trade channels including storage and delivery of foods to the consumer?s table. A good testing protocol for mycotoxins is necessary to manage all of the control points and in order to be able to ensure a food supply free of toxic levels of mycotoxins for the consumer.

scholarly journals Awareness on Hazard Analysis and Critical Control Points (HACCP) Principles in TVET and University Hospitality Schools in Kenya

2019 ◽  
Vol 7 (05) ◽  
Author(s):  
Dr. Monica A. Wandolo
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Relevant Literature ◽  
University Hospital ◽  
Primary Data ◽  
P Value ◽  
Control Points ◽  
Secondary Sources ◽  
Code Of Practice ◽  
Critical Control Points

The purpose of this study was to assess the level of awareness on Hazard Analysis and Critical Control Points (HACCP) principles in TIVET and University hospital schools in Kenya. A total of 671 respondents participated in the study (Comprising 249 from universities, 250 from Institutes of Technology, 64 from Polytechnics and 128 from Technical Institutions). Primary data sources included using structured questionnaires, taking photographs, oral interviews, observation check list and focus group discussions. Secondary sources, on the other hand, involved retrieving information from desk research where journals, books and other relevant literature were obtained. Both descriptive and inferential statistics were used to analyze the quantitative data while content analysis was used to analyze the qualitative data. The analyzed data were presented in terms of graphs and tables. The study found that 83% of the respondents interviewed were aware of the HACCP principles while 17% were not aware. The study revealed that (45%) respondents from Universities were aware of food safety and hygienic practices compared to respondents from TVET colleges at (38%). In testing the independence of institution category on awareness, the test yielded a p-value = 0.001, which was less than 0.05. Since the p-value was less than the level of significance, the null hypothesis of independence was rejected. This decision implied that there was a significant relationship between institution category and code of practice on awareness. The study concluded that even though the majority of the respondents indicated that they were aware of HACCP principles and food safety, they did not practice what they knew. It was recommended that there is need to create more awareness on HACCP principles and for food safety by holding workshops, seminars and sensitization programme to the stakeholders of hospitality industry

scholarly journals PENERAPAN KEAMANAN DAN SANITASI PANGAN PADA PRODUKSI MINUMAN SEHAT KACANG-KACANGAN UMKM JUKAJO SUKSES MULIA DI KABUPATEN TANGERANG

2018 ◽  
Vol 12 (02) ◽  
pp. 167 ◽  
Author(s):  
Angelina Rianti ◽  
Alvin Christopher ◽  
Devi Lestari ◽  
Warsono El Kiyat
Keyword(s):  
Food Industry ◽  
Food Contamination ◽  
Production Equipment ◽  
Plate Count ◽  
Control Points ◽  
Research Subject ◽  
Production Environment ◽  
Critical Control Points ◽  
Potential Source ◽  
Total Plate Count

Food contamination is not desired by producers or consumers. Safety factor is important in order to prevent side effects due to food contamination that can endanger health. Contamination in food occurs from small to large industries. Sanitation also plays an important role in many industries including the food industry. The research subject was a home industry of beans-based healthy drinks (BBHD), such as mung beans, soybeans, and red beanss drinks at Jukajo Sukses Mulia home industry in Tangerang Regency. This study was conducted to determine the level of security, sanitation, and sources of contamination in the BBHD industry Tangerang Regency. This study was carried out through observation and interview with the owner and the workers of Jukajo Sukses Mulia home industry. The result showed that the level of security and sanitation in the production environment was quite good. The potential source of contamination in the production process was the hygiene of the employees and the cleanliness of the production equipment. The critical control points were be located in filling, chilling, and storing processes. Total plate count value of mung beans, soybeans, and cashwes drinks were too numerous to count (TNTC), 3 x 103, and 2 x 102CFU/ml, respectively. Keywords: food safety, healthy drink, home industry, sanitation

scholarly journals Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

2021 ◽  
Vol 3 (11 (111)) ◽  
pp. 57-69
Author(s):  
Ulbala Tungyshbayeva ◽  
Saverio Mannino ◽  
Raushangul Uazhanova ◽  
Mamyrbek Alibekovich Adilbekov ◽  
Madina Asatullaevna Yakiyayeva ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Physical Parameters ◽  
Bakery Products ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Limit ◽  
Baked Goods ◽  
Critical Control Points ◽  
The Impact ◽  
Critical Limits

This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and safety of finished products. Using a mathematical model, the critical limits of critical control points (CCP) were determined – in the baking and cooling processes of baked goods. For the two CCPs, measures for continuous monitoring have been defined and critical limits have been developed. For CCT 1, a theoretical calculation using a mathematical model is given: the critical limit of the baking process (95.2–99.1 °C in the center of the crumb), by controlling this process, the company controls the biohazard factor, for CCP 2 the critical limit of cooling the finished product to a temperature of 22.84 °C in the center of the crumb for safe packing. The presentation of the results of the development of critical control limits and critical points of the production of bakery products using the construction of mathematical modeling is the theoretical beginning of further research. When compiling the model, the physical parameters of a specific dough with a certain geometric shape were used, from which the bakery product is baked. The use of a mathematical model allows predetermining the baking parameters for the dough of any initial concentration. The results can be used in the production of baked goods to better ensure the quality and safety of the final product

Implementation of hazard analysis critical control point in jameed production

2012 ◽  
Vol 18 (3) ◽  
pp. 229-239 ◽  
Author(s):  
AK Al-Saed ◽  
RM Al-Groum ◽  
MM Al-Dabbas
Keyword(s):  
Staphylococcus Aureus ◽  
Hazard Analysis ◽  
Control Point ◽  
Plate Count ◽  
Point System ◽  
Control Points ◽  
Critical Control Point ◽  
Standard Plate Count ◽  
Critical Control Points ◽  
Standard Plate

The average of standard plate count and coliforms, Staphylococcus aureus and Salmonella counts for three home-made jameed samples, a traditional fermented dairy product, before applying hazard analysis critical control point system were 2.1 × 103, 8.9 × 101, 4 × 101 and less than 10 cfu/g, respectively. The developed hazard analysis critical control point plan resulted in identifying ten critical control points in the flow chart of jameed production. The critical control points included fresh milk receiving, pasteurization, addition of starter, water and salt, straining, personnel hygiene, drying and packaging. After applying hazard analysis critical control point system, there was significant improvement in the microbiological quality of the home-made jameed. The standard plate count was reduced to 3.1 × 102 cfu/g whereas coliform and Staphylococcus aureus counts were less than 10 cfu/g and Salmonella was not detected. Sensory evaluation results of color and flavor of sauce prepared from jameed showed a significant increase in the average scores given after hazard analysis critical control point application.

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