Microbiological Monitoring of Sheep Carcass Contamination in Three Swiss Abattoirs

2003 ◽  
Vol 66 (6) ◽  
pp. 946-952 ◽  
Author(s):  
C. ZWEIFEL ◽  
R. STEPHAN
Keyword(s):  
Significant Relationship ◽  
Hazard Analysis ◽  
Sampling Site ◽  
Control Point ◽  
Critical Control Point ◽  
Plate Counts ◽  
Polymerase Chain ◽  
Carcass Contamination ◽  
Positive Results

At three Swiss abattoirs, 580 sheep carcasses were examined at 10 sites by the wet-dry double-swab technique. The aim of this study was to obtain data on microbiological contamination at the abattoirs and to develop a procedure for monitoring slaughter hygiene. Median aerobic plate counts (APCs) (log CFU/cm2) ranged from 2.5 to 3.8, with the brisket and neck sites showing the most extensive contamination. Enterobacteriaceae were detected on 68.1% of the carcasses and in 15.2% of the samples. The proportion of positive results ranged from 2.6% (for the hind leg and the flank at abattoir C) to 42.2% (for the perineal area at abattoir A). The percentage of samples testing positive for stx genes by polymerase chain reaction was 36.6%. A significant relationship between APC and the detection of Shiga toxin–producing Escherichia coli (STEC) was found for abattoirs A and B (depending on sampling site), whereas a significant relationship between Enterobacteriaceae and STEC detection was confirmed only for abattoir A (P < 0.05). In 57.1% of the 56 isolated non-O157 strains, stx2 genes were detected, and most of them were stx2d positive. Additional virulence factors were detected in 50% of the STEC strains, with 8.9% of these strains being eae positive, 50% being EHEC-hlyA positive, and 3.6% being astA positive. For the determination of carcass contamination, the monthly examination of 10 sheep carcasses for APC and Enterobacteriaceae counts in the neck, brisket, and perineal areas is recommended. This procedure is a valuable tool for the verification of slaughter hygiene according to hazard analysis critical control point principles.

Microbial Contamination of Carcasses, Meat, and Equipment from an Iberian Pork Cutting Plant

2004 ◽  
Vol 67 (8) ◽  
pp. 1624-1629 ◽  
Author(s):  
TERESA RIVAS PALÁ ◽  
ANA SEVILLA
Keyword(s):  
Microbial Contamination ◽  
Hazard Analysis ◽  
Control Point ◽  
E Coli ◽  
Critical Control Point ◽  
Plate Counts ◽  
Intensive Rearing ◽  
Meat Samples ◽  
Type 3 ◽  
Meat Type

An assessment and follow-up of the microbial contamination of an Iberian pork cutting room is presented. Samples were taken from carcasses (n = 76), meat pieces (three types, n = 71), meat for dry-cured sausages (3 types, n = 66), and surfaces of equipment (n = 158). Aerobic plate counts (APC) at 37°C on meat pieces (primal cuts) were lower than on carcasses (3.62 log CFU/10 cm2 against 4.63 log CFU/10 cm2), probably owing to the removal of the skin. However, more than 80% of the meat pieces showed presence of Escherichia coli. For the three types of meat intended for dry-cured sausages, higher counts (P < 0.001) were found for meat type 3—an important cut obtained from the vertebral column—at 2.62 log CFU/g for E. coli; the particular surface used in the handling of meat type 3 also showed high counts (P <0.001) for E. coli. Consequently, attention should be paid to the hazard analysis critical control point plan at this stage. Salmonella was isolated from 3.94% of the carcass surfaces (perianal zone), 4.46% of meat pieces, and 13.58% of meat for dry-cured sausages. Moreover, the percentages for isolation of Salmonella from carcasses of Iberian pigs (extensive rearing) in our study were lower than those generally reported in the literature for “white pigs” (intensive rearing). Coagulase-positive Staphylococcus aureus was isolated in 31.82% of meat samples for dry-cured sausages, in 16.90% of meat pieces, and in 15.50% of the equipment after 4 h of work. Of the coagulase-positive strains isolated, 47.61% were producers of enterotoxin.

scholarly journals Hazard Analysis Critical Control Point (HACCP) in Sweet Potato’s Liquid Sugar

2017 ◽  
Vol 12 (2) ◽  
Author(s):  
Ai Mahmudatusaadah ◽  
Sudewi Sudewi
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Product ◽  
Hazard Identification ◽  
Black Shank ◽  
Running Water ◽  
Critical Control Point ◽  
Chemical Hazards

To ensure the safety of food products to the consumer, required the application of Hazard Analysis Critical Control Point (HACCP). Liquid sugar is a food product which can be eaten directly or used as additives in the processing of other products. Stages in the HACCP plan includes identification of hazard analysis critical control point (CCP), the determination of the limit of danger, CCP monitoring, corrective action against danger verification, and documentation. Results of hazard identification no physical harm in the form of pebbles, hair; pesticide chemical hazards, biological hazards ants and black shank. CCP 1 was washing materials, CCP 2 was incubation, CCP 3 was Packaging. Critical limits for all hazards should be zero. Corrective measures must be of good quality raw materials. Wash in running water. Incubation at 400 C. Packaging using sterile packaging.

Survival of Vibrio cholerae O1 in Ceviche and Its Reduction by Heat Pretreatment of Raw Ingredients

2000 ◽  
Vol 63 (4) ◽  
pp. 445-450 ◽  
Author(s):  
M. REFUGIO TORRES-VITELA ◽  
ALEJANDRO CASTILLO ◽  
LUZ M. IBARRA-VELAZQUEZ ◽  
VER[Oacute]NICA NAVARRO-HIDALGO ◽  
M. OFELIA RODRÍGUEZ-GARCÍA ◽  
...  
Keyword(s):  
Vibrio Cholerae ◽  
Hazard Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Log Reduction ◽  
Heat Pretreatment ◽  
Plate Counts ◽  
Vibrio Cholerae O1 ◽  
Raw Fish ◽  
Survival Studies

The survival of Vibrio cholerae O1 serotypes Inaba and Ogawa was determined in ceviche prepared from inoculated ground fish. Ground mackerel purchased from a seafood distribution center was inoculated with V. cholerae and stored at 8 or 20°C. Counts of V. cholerae decreased in 2.6 to 2.7 log10 CFU/g during 96 h of storage at 8°Cor 2.5 to 2.6 log10 CFU/g during 24 h at 20°C. Survival studies indicated that serotype Inaba decreased its number following a linear or retarded trend, whereas serotype Ogawa followed an accelerated death trend. No effect of the initial level of inoculum was observed. Odor scores of ceviche indicated that this food became marginally acceptable within as little as 48 h of storage at 8°Cor 3hat 20°C and were related to total volatile nitrogen values but not to aerobic plate counts, pH, or coliform counts. A heat pretreatment that consisted of stirring 100 g of inoculated ground fish into 40 ml of boiling water produced an 8-log reduction of V. cholerae within 3 min without affecting the color, odor, or flavor of ceviche prepared with such pretreated fish. According to this study, V. cholerae present in contaminated ceviche will likely survive longer than the shelf life of this food. Preheating the ground raw fish used for preparing ceviche for 3 min should effectively eliminate V. cholerae O1, providing science-based conditions for implementing a critical control point if a hazard analysis critical control point plan were to be developed for preparation of ceviche.

Aerobic Plate Counts as a Measure of Hazard Analysis Critical Control Point Effectiveness in a Pork Processing Plant

2008 ◽  
Vol 71 (6) ◽  
pp. 1248-1252 ◽  
Author(s):  
CHONG-HAE HONG ◽  
EWEN C. D. TODD ◽  
GYUNG-JIN BAHK
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Measures ◽  
Processing Plant ◽  
Indicator Organisms ◽  
Critical Control Point ◽  
Before And After ◽  
Haccp System ◽  
Plate Counts ◽  
And Control

A hazard analysis critical control point (HACCP) system was designed to identify specific hazards so that preventive and control measures to ensure the safety of a food could be implemented. Microbiological data generated through sampling were used to characterize the hygienic performance and to validate and verify the various HACCP plans. Aerobic plate counts (APCs) often are chosen as an indicator of the effectiveness of HACCP plans, because data for all aerobic bacteria are more easily collected than are data for pathogens of concern or other indicator organisms. However, it is not clear whether APCs are useful in verifying that a HACCP plan is working satisfactorily. In this study, APC data were collected from one pork-cutting plant in Korea both before and after the company initiated its HACCP plan. These APC data were used to compare microbiological differences and to determine the effect of any changes before and after implementing the HACCP plan. For this pork plant, after the HACCP plan was implemented the proportion of samples exceeding the 3 log CFU/cm2 limit dropped from 73.39 to 4.29% for the overall process. These results indicate that this plant improved its hygienic performance considerably and that the HACCP plan was an effective and valuable tool for achieving this improvement. The APC data were sufficient for validation and verification of the HACCP system that was successfully implemented to improve hygienic performance.

scholarly journals Analisis Penerapan Hazard Analysis Critical Control Point (Haccp) pada Pengolahan Makanan Di Mainkitchen Hyatt Regency Yogyakarta

Media Wisata ◽  
2021 ◽  
Vol 16 (2) ◽  
Author(s):  
Hermawan Prasetyanto ◽  
Yosephine Bayu Ratri
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is a qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations, it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been doing. The results of this study are that the application of the principles of HACCP in food processing in the main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

scholarly journals ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PENGOLAHAN MAKANAN DI MAINKITCHEN HYATT REGENCY YOGYAKARTA

2019 ◽  
Author(s):  
Hermawan Prasetyanto
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been do. The results of this study are that the application of the principles of HACCP in food processing in main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

scholarly journals Analisis Penyebab Cacat Produk Santan Kemasan dalam Penetapan Critical Control Point dengan Pendekatan HACCP di PT. X

2020 ◽  
Vol 1 (2) ◽  
pp. 64
Author(s):  
Gustiarini Rika Putri ◽  
Maria Isfus Senjawati ◽  
Yovi Erlinanto
Keyword(s):  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Coconut Milk ◽  
Milk Product ◽  
Cross Contamination ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Haccp System

Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.

Validation of Guidelines for Investigating Foodborne Disease Outbreaks: The Experience of the Lazio Region, Italy

2003 ◽  
Vol 66 (12) ◽  
pp. 2343-2348 ◽  
Author(s):  
PAOLO GIORGI ROSSI ◽  
ANNUNZIATA FAUSTINI ◽  
CARLO A. PERUCCI ◽  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Disease Outbreaks ◽  
Foodborne Disease ◽  
Lazio Region ◽  
Identification Rate ◽  
Critical Control Point ◽  
The Impact ◽  
Risk Ratios

Information about risk ratios, exposures, and vehicles for foodborne diseases tends to be more reliable when it is obtained from outbreak surveillance than when it is obtained from disease notifications. In 1997, guidelines for methods of investigating foodborne disease outbreaks (FBDOs) were implemented in the Lazio region. To evaluate the impact of these guidelines, we analyzed information about 410 FBDOs from 1996 to 2000. Under these guidelines, the delay in the reporting of outbreaks decreased from 10 to 2 days. An analysis of 82 large FBDOs (in which >30 people were exposed) showed increases in the calculation of attack rates with a cohort approach (up to 83%), correctly drawn epidemic curves (up to 79%), and the calculation of food-specific relative risk (up to 60%). On the other hand, the level of the determination of etiology remained low: tests were performed on patients in 57% of the cases considered, resulting in an agent identification rate of 38%; for 22 outbreaks, tests were performed on food, resulting in three positive identifications. Analysis of the contamination route with the use of hazard analysis critical control point criteria a posteriori was carried out for 15 outbreaks, and nine of these analyses were successful. The implementation of the 1997 guidelines was successful with regard to epidemiological and statistical methods but did not improve etiological diagnosis for FBDOs. These guidelines improved surveillance for outbreaks in which >30 people were exposed in well-defined exposure situations; however, the guidelines did not significantly improve epidemiological investigations of small household outbreaks.

scholarly journals Application of Hazard Analysis and Critical Control Point (HACCP) system in the Production and Sale of ‘Fura da nono’ in Ahmadu Bello University, Zaria, Kaduna State, Nigeria

2021 ◽  
Vol 3 (1) ◽  
pp. 63-71
Author(s):  
M. K Lawan
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Total Coliform ◽  
Hot Water ◽  
Point System ◽  
University Campuses ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Haccp System ◽  
Plate Counts

To ensure the safety of ‘Fura da nono‘, a popular beverage widely consumed in the university campuses within Northern Nigeria, the HACCP system need to be applied. The study was carried out to assess the biological hazards associated with consumption of ‘Fura da nono‘ using the Hazard Analysis and Critical Control Point system. Flowchart of the production processes was drawn and samples were collected and analyzed at different stages of production for total aerobic and coliform plate counts and fungi isolation. The results showed that grinded millet have a total aerobic plate counts (TAPC) ranged from 6.72 log10 to 6.98 log10 cfu/mg, while the total coliform counts (TCC) ranged from 5.32 log10 to 5.45 log10 cfu/mg. After sieving, the (TAPC) ranged from 6.45 log10 to 6.99 log10 cfu/mg, while the (TCC) ranged from 5.23 log10 to 5.59 log10 cfu/mg. All samples were positive for fungi growth after grinding and sieving. The result of (TAPC) after addition of hot water but before molding into shape ranged from 2.99 log10 to 3.23 log10 cfu/mg, while the (TCC) ranged from 0.53 log10 to 0.86 log10 cfu/mg. After molding the millet dough into shape the (TAPC) ranged from 2.98 log10 to 3.43 log10 cfu/mg, while the (TCC) ranged from 0.78 log10 to 2.60 log10 cfu/mg. All the samples collected after adding boil water and molding the millet dough into shapes turn out to be negative for fungi growth. The risk analysis, showed high risk at the level of millet grinding, molding of dough, blending with yoghurt and packing into containers. the study revealed that the stages post boiling of the ingredients with water and molding of the dough into round shapes are the most prone to contamination as such considered as critical control points in ‘fura’ production. It was concluded that there were high bacteria counts in ‘fura’ production with dangers of food borne illnesses when consumed. There is a need to improve hygienic practices especially at the critical points observed in the study.

Survey of Shell Egg Processing Plant Sanitation Programs: Effects on Non–Egg-Contact Surfaces

2004 ◽  
Vol 67 (12) ◽  
pp. 2801-2804 ◽  
Author(s):  
M. T. MUSGROVE ◽  
D. R. JONES ◽  
J. K. NORTHCUTT ◽  
P. A. CURTIS ◽  
K. E. ANDERSON ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Processing Plant ◽  
Cross Contamination ◽  
Critical Control Point ◽  
Significant Difference ◽  
Processing Plants ◽  
Plate Counts ◽  
Contact Surfaces ◽  
Contamination Levels

To successfully implement a hazard analysis critical control point plan, prerequisite programs are essential. Sanitation standard operating procedures are an important part of such a plan and can reduce contamination levels so that food safety and quality are not adversely affected. Noncontact surfaces in the shell egg processing plants can serve as a reservoir of cross-contamination. The objective of this study was to assess the efficacy of sanitation programs used in a variety of shell egg processing facilities (in-line, off-line, and mixed operations). Fourteen different noncontact surfaces were sampled in nine commercial facilities across the southeastern United States. Non–egg-contact surfaces were defined as those where the shell egg does not come into direct contact with the surface or with the fluid from that surface. Gauze pads soaked in sterile phosphate-buffered saline were used for sampling at the end of a processing day (POST) and again the next morning prior to operations (PRE). Aerobic plate counts (APCs) and numbers of Enterobacteriaceae were determined. No significant differences (P > 0.05) were found between POST and PRE counts for either population recovered from the 14 sampling sites. Only samples from the floor under the farm belts, nest-run loader, washers, and packer heads were reduced by 1 log CFU/ml of rinsate for APCs or Enterobacteriaceae counts. APCs of more than 104 CFU/ml of rinsate were recovered from many samples. Highest APCs were found on the floor under the farm belt and on shelves of the nest-run carts. High APCs were found on the wheel surface for off-line carts and on the loading dock floor. Highest Enterobacteriaceae counts were found in samples from the floor, drain, and nest-run egg cart shelves. A lack of significant difference between POST and PRE counts indicates that current sanitation programs could be improved. These data suggest that traffic patterns for the movement of eggs and materials through the plant should be reevaluated so that cross-contamination is reduced.

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