scholarly journals Predictive Water Virology: Hierarchical Bayesian Modeling for Estimating Virus Inactivation Curve

Water ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2187 ◽  
Author(s):  
Syun-suke Kadoya ◽  
Osamu Nishimura ◽  
Hiroyuki Kato ◽  
Daisuke Sano
Keyword(s):  
Risk Management ◽  
Hazard Analysis ◽  
Meta Analysis ◽  
Control Point ◽  
Food Poisoning ◽  
Virus Concentration ◽  
Hierarchical Bayesian ◽  
Predictive Microbiology ◽  
Inactivation Curve ◽  
Critical Control Point

Hazard analysis and critical control point (HACCP) are a series of actions to be taken to ensure product consumption safety. In food poisoning risk management, researchers in the field of predictive microbiology calculate the values that provide minimum stress (e.g., temperature and contact time in heating) for sufficient microbe inactivation based on mathematical models. HACCP has also been employed for health risk management in sanitation safety planning (SSP), but the application of predictive microbiology to water-related pathogens is difficult because the variety of pathogen types and the complex composition of the wastewater matrix does not allow us to make a simple mathematical model to predict inactivation efficiency. In this study, we performed a systematic review and meta-analysis to construct predictive inactivation curves using free chlorine for enteric viruses based on a hierarchical Bayesian model using parameters such as water quality. Our model considered uncertainty among virus disinfection tests and difference in genotype-dependent sensitivity of a virus to disinfectant. The proposed model makes it possible to identify critical disinfection stress capable of reducing virus concentration that is below the tolerable concentration to ensure human health.

Predictive Microbiology and HACCP

1996 ◽  
Vol 59 (13) ◽  
pp. 48-53 ◽  
Author(s):  
PHILIP H. ELLIOTT
Keyword(s):  
Process Parameters ◽  
Predictive Models ◽  
Developmental Stages ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Type ◽  
Predictive Microbiology ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Critical Limits

ABSTRACT While both predictive microbiology and hazard analysis critical control point (HACCP) programs are still in the developmental stages as food-safety tools, predictive models are available that are potentially useful in the development and maintenance of HACCP systems. When conducting a HACCP study, models can be used to assess the risk (probability) and determine the consequence of a microbiological hazard in food. The risk of a hazard is reduced and controlled within the HACCP framework by assigning critical control points (CCPs) to the food process. By using predictive models, ranges and combinations of process parameters can be established as critical limits for CCPs. This has the advantage of providing more processing options while maintaining a degree of safety equivalent to that of a single set of critical limits. Validation testing of individual CCPs can be reduced if the CCP models were developed with a similar food type. Microbiological as well as mechanical and human reliability models may be used to establish sets of rules for rule-based expert computer systems in an effort to automate the development of HACCP plans and evaluate the status of process deviations. Models can also be used in combination with sensors and microprocessors for real-time process control. Since HACCP is a risk-reduction tool, then predictive microbiological models are tools used to aid in the decision-making processes of risk assessment and in describing process parameters necessary to achieve an acceptable level of risk.

scholarly journals Boric Acid And Hazard Analysis Critical Control Point (HACCP) On Kerupuk To Improve The Indonesian`S Traditional Foods Safety

2019 ◽  
Author(s):  
Anita Dewi Moelyaningrum
Keyword(s):  
Boric Acid ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Poisoning ◽  
Traditional Food ◽  
Control Points ◽  
Traditional Foods ◽  
Critical Control Point ◽  
Critical Control Points ◽  
The Government

INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 8, ISSUE 06, JUNE 2019 Abstract: Diseases can be caused by consumption of contaminated food such as toxicant. Kerupuk are one of the traditional foods produced by some of the traditional industries in Jember. The objective of this study was to identify the content of borix acid and analyze hazards and determine the critical control points on tofu crackers. This could raise the traditional food safety for consumers. This study was a descriptive study conducted by interview and observation. Boric acid testing was carried out on five samples of kerupuk. Instrument sheets referred to the SNI CAC RCP1-2011. The results indicated that 100% of the samples contained boric acid. The selection of materials, slicing, drying and distribution were the control points while mixing and kneading, steaming, frying and packaging were the critical control point. Boric acid is still used on tofu kerupuk; therefore, the government should immediately provide information and training on sustainable traditional food industry to reduce the incidence of illness and food poisoning in traditional food.

Risk management in primary apicultural production. Part 2: a Hazard Analysis Critical Control Point approach to assuring the safety of unprocessed honey

2011 ◽  
Vol 31 (2) ◽  
pp. 87-97 ◽  
Author(s):  
Giovanni Formato ◽  
Romano Zilli ◽  
Roberto Condoleo ◽  
Selene Marozzi ◽  
Ivor Davis ◽  
...  
Keyword(s):  
Risk Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Production Part

Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective

2003 ◽  
Vol 66 (7) ◽  
pp. 1310-1325 ◽  
Author(s):  
CYNTHIA M. STEWART ◽  
MARTIN B. COLE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Poisoning ◽  
The United States ◽  
Performance Criteria ◽  
Critical Control Point ◽  
Baked Goods ◽  
Health Goal ◽  
Public Health Goal

The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococcus aureus in cream-filled baked goods. Cream-filled baked goods have a notorious history as vehicles for foodborne illness, particularly staphylococcal food poisoning. Although the numbers of cases reported in the United States and Europe have declined in recent years, staphylococcal food poisoning may be much more common than is recognized, particularly in other countries. The ICMSF principles for setting FSOs and the use of performance criteria, process criteria, and validation in relation to hazard analysis critical control point and good hygiene practice plans for managing S. aureus in cream-filled baked goods are described.

Risk management for mycotoxin contamination of Australian maize

2008 ◽  
Vol 48 (3) ◽  
pp. 342 ◽  
Author(s):  
L. K. Bricknell ◽  
B. J. Blaney ◽  
J. Ng
Keyword(s):  
Risk Management ◽  
Production System ◽  
Management System ◽  
Hazard Analysis ◽  
Control Point ◽  
Agricultural Practices ◽  
Export Markets ◽  
Maize Production ◽  
Mycotoxin Contamination ◽  
Critical Control Point

Recent incidents of mycotoxin contamination (particularly aflatoxins and fumonisins) have demonstrated a need for an industry-wide management system to ensure Australian maize meets the requirements of all domestic users and export markets. Results of recent surveys are presented, demonstrating overall good conformity with nationally accepted industry marketing standards but with occasional samples exceeding these levels. This paper describes mycotoxin-related hazards inherent in the Australian maize production system and a methodology combining good agricultural practices and the hazard analysis critical control point framework to manage risk.

Analysis of Microbiological Contamination in Mixed Pressed Ham and Cooked Sausage in Korea

2014 ◽  
Vol 77 (3) ◽  
pp. 412-418 ◽  
Author(s):  
MYOUNG-SU PARK ◽  
JUN WANG ◽  
JOONG-HYUN PARK ◽  
FEREIDOUN FORGHANI ◽  
JIN-SAN MOON ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Food Poisoning ◽  
Personal Hygiene ◽  
Plate Count ◽  
Heating Process ◽  
E Coli ◽  
Critical Control Point ◽  
Haccp System ◽  
Contamination Levels

The objective of this study was to investigate the microbial contamination levels (aerobic bacteria plate count [APC], coliforms, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes) in mixed pressed ham and cooked sausage. A total of 180 samples were collected from factories with and without hazard analysis critical control point (HACCP) systems at four steps: after chopping (AC), after mixing (AM), cooling after the first heating process, and cooling after the second heating process. For ham, APCs and coliform and E. coli counts increased when ingredients were added to the meat at the AC step. Final product APC was 1.63 to 1.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in nine (15.0%) and six (10.0%) samples, respectively, but only at the AC and AM steps and not in the final product. Sausage results were similar to those for ham. The final product APC was 1.52 to 3.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in 29 (24.2%) and 25 (20.8%) samples at the AC and AM steps, respectively, but not in the final product. These results indicate that the temperature and time of the first and second heating are of extreme importance to ensure the microbiological safety of the final product regardless of whether a HACCP system is in place. Microorganism contamination must be monitored regularly and regulations regarding sanitization during processing should be improved. Education regarding employee personal hygiene, environmental hygiene, prevention of cross-contamination, ingredient control, and step-by-step process control is needed to reduce the risk of food poisoning.

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.

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