Aerobiology of a High-Line Speed Cattle Abattoir

2000 ◽  
Vol 63 (11) ◽  
pp. 1523-1528 ◽  
Author(s):  
K. W. F. JERICHO ◽  
J. HO ◽  
G. C. KOZUB
Keyword(s):  
Hazard Analysis ◽  
Strong Association ◽  
Control Point ◽  
Viable Count ◽  
The Other ◽  
Critical Control Point ◽  
Line Speed ◽  
Air Sampler ◽  
High Line ◽  
Canadian Food Inspection Agency

The operation of the high-line speed cattle abattoir studied follows a plant-created hazard analysis and critical control point (HACCP) plan that is recognized by the Canadian Food Inspection Agency. Measurement of bioaerosols is not a part of this plan. In this study CFUs in air of selected abattoir processes were enumerated after impinging air onto tryptic soy agar plates with a slit air sampler for 10 to 20 min. The total viable count (TVC) per liter of air was calculated for each sample following incubation at 30°C for 24 h. Monthly samples were collected on the hide removal floor and the carcass dressing floor from March 1998 to April 1999. Mud tag, dirt, and wetness of incoming hides were scored subjectively on the hide removal floor. The other processes were sampled in 3 separate months. The TVC at two locations on the hide removal floor (center of hide removal floor [CHF] and top of hide puller [THP]) had a strong association to each other (r = 0.84; P < 0.001). The mean TVC at the CHF and THP was 10.0 and 11.5, respectively, and the TVC for individual samples ranged from 2 to 42 at these locations. The TVC means for all the other processes ranged from 0.01 to 0.7. Tag and TVC on the hide removal floor had a different seasonal distribution with TVC being highest in the warm months (April to October 1998) and lowest for November to April 1999. No significant relations between TVC and the dirt and wetness variables were evident for the CHF and THP locations on the hide removal floor. It was concluded that the control of aerosols in the hide removal floor should be treated as a critical control point in the HACCP plan.

Microbiological Testing of Raw, Boxed Beef in the Context of Hazard Analysis Critical Control Point at a High-Line-Speed Abattoir

2000 ◽  
Vol 63 (12) ◽  
pp. 1681-1686 ◽  
Author(s):  
K. W. F. JERICHO ◽  
G. C. KOZUB ◽  
V. P. J. GANNON ◽  
C. M. TAYLOR
Keyword(s):  
Cold Storage ◽  
Hazard Analysis ◽  
Control Point ◽  
Aerobic Bacteria ◽  
Cooling Process ◽  
E Coli ◽  
Critical Control Point ◽  
Line Speed ◽  
High Line ◽  
Before And After

The efficacy of cold storage of raw, bagged, boxed beef was assessed microbiologically at a high-line-speed abattoir (270 carcasses per h). At the time of this study, plant management was in the process of creating a hazard analysis critical control point plan for all processes. Aerobic bacteria, coliforms, and type 1 Escherichia coli were enumerated (5 by 5-cm excision samples, hydrophobic grid membrane filter technology) before and after cold storage of this final product produced at six fabrication tables. In addition, the temperature-function integration technique (TFIT) was used to calculate the potential number of generations of E. coli during the first 24 or 48 h of storage of the boxed beef. Based on the temperature histories (total of 60 boxes, resulting from 12 product cuts, five boxes from each of two fabrication tables on each of 6 sampling days, and six types of fabrication tables), TFIT did not predict any growth of E. coli (with or without lag) for the test period. This was verified by E. coli mean log10 values of 0.65 to 0.42 cm2 (P > 0.05) determined by culture before and after the cooling process, respectively. Counts of aerobic bacteria and coliforms were significantly reduced (P < 0.001 and P < 0.05, respectively) during the initial period of the cooling process. There were significant microbiological differences (P < 0.05) between table-cut units.

scholarly journals MICROBIAL ASSESSMENT OF FROZEN FOODS SOLD IN AYOBO, LAGOS

2021 ◽  
pp. e305
Author(s):  
Hilda Emmanuel-Akerele ◽  
Favour Uchendu
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Bacterial Count ◽  
Food Samples ◽  
Viable Count ◽  
Clupea Harengus ◽  
Microbiological Analysis ◽  
Frozen Foods ◽  
Critical Control Point ◽  
Scomber Scombrus

This study seeks to investigate the microbial profile of frozen fish and meat. Forty samples consisting of Scomber scombrus (Titus), Clupea harengus (Shawa) and frozen meat (Chicken, Turkey) were purchased from different retail outlets in Ayobo-Ipaja markets for microbiological analysis.  The samples were analysed for the total viable count using standard microbiological procedures.  The mean bacterial and fungal counts for Scomber scombrus, Chicken, Clupea harengus and Turkey are 254.70±83.81 CFU/G and 5.50±4.45 CFU/G; 210.10±55.03 CFU/G and 6.80±3.39 CFU/G; 298.20±67.35 CFU/G and 6.10±3.87 CFU/G; 221.30±80.33 CFU/G and 4.30±2.00 CFU/G respectively. Clupea harengus has the highest bacterial count while Scomber scombrus has the lowest bacterial count. Chicken has the highest fungal count while Turkey had the lowest fungal count. The microbial isolates from the frozen food samples include species of S. aureus, E. coli, Salmonella, Micrococcus, Aspergillus, and Penicillium. Escherichia coli were susceptible to all the antibiotics while Salmonella sp., Staphylococcus aureus, and Micrococcus were resistance to Augmentin, Gentamycin, Tarivid, and susceptible to Sparfloxacin and Chloramphenicol. Although freezing retard pathogens multiplication, post-harvest contaminants can multiply during thawing to a level that can have a major impact on the quality of the final consumer product. It is advised that frozen foods must be properly cooked before consumption and effective hazard analysis and critical control point implemented.

An Overview of Microbial Food Safety Programs in Beef, Pork, and Poultry from Farm to Processing in Canada

2007 ◽  
Vol 70 (5) ◽  
pp. 1286-1294 ◽  
Author(s):  
ANDRIJANA RAJIĆ ◽  
LISA A. WADDELL ◽  
JAN M. SARGEANT ◽  
SUSAN READ ◽  
JEFF FARBER ◽  
...  
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Shared Responsibility ◽  
Ground Meat ◽  
E Coli ◽  
Critical Control Point ◽  
Verification Tools ◽  
Canadian Food Inspection Agency ◽  
Food Commodities

Canada's vision for the agri-food industry in the 21st century is the establishment of a national food safety system employing hazard analysis and critical control point (HACCP) principles and microbiological verification tools, with traceability throughout the gate-to-plate continuum. Voluntary on-farm food safety (OFFS) programs, based in part on HACCP principles, provide producers with guidelines for good production practices focused on general hygiene and biosecurity. OFFS programs in beef cattle, swine, and poultry are currently being evaluated through a national recognition program of the Canadian Food Inspection Agency. Mandatory HACCP programs in federal meat facilities include microbial testing for generic Escherichia coli to verify effectiveness of the processor's dressing procedure, specific testing of ground meat for E. coli O157:H7, with zero tolerance for this organism in the tested lot, and Salmonella testing of raw products. Health Canada's policy on Listeria monocytogenes divides ready-to-eat products into three risk categories, with products previously implicated as the source of an outbreak receiving the highest priority for inspection and compliance. A national mandatory identification program to track livestock from the herd of origin to carcass inspection has been established. Can-Trace, a data standard for all food commodities, has been designed to facilitate tracking foods from the point of origin to the consumer. Although much work has already been done, a coherent national food safety strategy and concerted efforts by all stakeholders are needed to realize this vision. Cooperation of many government agencies with shared responsibility for food safety and public health will be essential.

Verification of the level of Microbiological Control for the Slaughter and Cooling Processes of Beef Carcass Production at a High-line-Speed Abattoir

1997 ◽  
Vol 60 (12) ◽  
pp. 1509-1514 ◽  
Author(s):  
KLAUS W. F. JERICHO ◽  
GERALD C. KOZUB ◽  
VICTOR P. J. GANNON ◽  
ELIZABETH J. GOLSTEYN THOMAS ◽  
ROBIN K. KING ◽  
...  
Keyword(s):  
Control Point ◽  
Most Probable Number ◽  
Large Sample Size ◽  
Probable Number ◽  
Bacterial Counts ◽  
E Coli ◽  
Critical Control Point ◽  
Line Speed ◽  
High Line ◽  
Pooled Samples

Methods are described which were used to verify the microbiological adequacy of the processes of production and chilling of carcasses at a high-line-speed abattoir. Ten excision samples (5 by 5 by 0.2 cm) were taken from each of 16 to 20 carcasses for each evaluation of these processes. Twelve monthly evaluations were made for the slaughter of steers, heifers, and cows and additional evaluations for each of the slaughter of cows and the chill process of carcasses. The ranges of the estimated mean log10 most probable number of growth units per square centimeter (LMPN, for 236 carcasses) and Escherichia coli per square centimeter (LEC, for 240 carcasses) enumerated by hydrophobic-grid membrane filter technology for the 12 monthly evaluations of the slaughter floor were 1.11 to 1.62 (LMPN) for single samples and 0.20 to 0.65 (LEC) for pooled samples. Based on a published advisory scale for the slaughter floor the aerobic bacterial counts reflect a cleanliness level of ”excellent” to “good.” For single evaluations of cow carcasses at the end of slaughter and of chilled carcasses the mean LMPN was 1.78 (“good”) and 1.40 respectively. From pooled samples of each of the 236 steer, heifer, and cow carcasses the pathogen E. coli O157:H7 was identified by polymerase chain reaction on one carcass whereas Listeria monocytogenes was identified on 14 carcasses. Verocytoxigenic E. coli (6 isolates) and L. monocytogenes were not isolated from the same carcasses. These low isolation rates dictate a large sample size and therefore these pathogens are excluded from use to routinely verify the workings of hazard analyses and critical control point (HACCP) systems for beef slaughter processes in Alberta. Alternatively the use of aerobic bacterial counts to directly measure cleanliness or of E. coli counts to indirectly measure fecal contamination appears to be more practical than the use of specific pathogen counts for regulatory agencies to verify the workings of quality control programs, including HACCP systems.

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.

scholarly journals Food Allergen Detection Methods: A Coordinated Approach

2004 ◽  
Vol 87 (6) ◽  
pp. 1383-1390 ◽  
Author(s):  
Philip R Goodwin
Keyword(s):  
Hazard Analysis ◽  
Adult Population ◽  
Control Point ◽  
Cost Effective ◽  
Test Methods ◽  
Detection Methods ◽  
Critical Control Point ◽  
Life Threatening ◽  
Monitoring And Surveillance ◽  
Analytical Approaches

Abstract The levels (1–2%) and increasing severity of allergic responses to food in the adult population are well documented, as is the phenomenon of even higher (3–8%) and apparently increasing incidence in children, albeit that susceptibility decreases with age. Problematic foods include peanut, milk, eggs, tree nuts, and sesame, but the list is growing as awareness continues to rise. The amounts of such foods that can cause allergic reactions is difficult to gauge; however, the general consensus is that ingestion of low parts per million is sufficient to cause severe reactions in badly affected individuals. Symptoms can rapidly—within minutes—progress from minor discomfort to severe, even life-threatening anaphylactic shock in those worst affected. Given the combination of high incidence of atopy, potential severity of response, and apparently widespread instances of “hidden” allergens in the food supply, it is not surprising that this issue is increasingly subject to legislative and regulatory scrutiny. In order to assist in the control of allergen levels in foods to acceptable levels, analysts require a combination of test methods, each designed to produce accurate, timely, and cost-effective analytical information. Such information contributes significantly to Hazard Analysis Critical Control Point programs to determine food manufacturers’ risk and improves the accuracy of monitoring and surveillance by food industry, commercial, and enforcement laboratories. Analysis thereby facilitates improvements in compliance with labeling laws with concomitant reductions in risks to atopic consumers. This article describes a combination of analytical approaches to fulfill the various needs of these 3 analytical communities.

Product quality of kaledo, a local food of Palu City Indonesia

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 273-278
Author(s):  
Y.I. Jayadi ◽  
A. Astari ◽  
R. Ekasari ◽  
U. Aiman ◽  
N.U. Dewi
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Good Manufacturing Practice ◽  
Cross Sectional Study ◽  
Chemical Contamination ◽  
Self Assessment ◽  
Cross Sectional ◽  
Critical Control Point ◽  
Cooking Process ◽  
Physical And Chemical

Food safety is an important issue in the incidence of foodborne diseases in society. Kaledo is one of the “must-try” traditional foods of Palu City, Indonesia. The main ingredients used for making this dish are beef and cow’s trotters, which are highly susceptible to microbiological, physical, and chemical contamination. This cross-sectional study aimed to analyze the Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) in one of the culinary businesses in Palu City. The GMP assessment was carried out using the self-assessment questionnaire developed by Food Supplements Europe. The results of this study indicated that Kaledo X Food Stall still had not implemented GMP. However, HACCP analysis showed a critical control point (CCP) in the cooking process of Kaledo, i.e., at the time of boiling the meat and bones.

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