Food Allergen Detection Methods: A Coordinated Approach

Hazard analysis critical control point (HACCP) programs have been endorsed and implemented globally to enhance food safety. Our objective was to identify, assess, and summarize or synthesize the published research investigating the effect of HACCP programs on microbial prevalence and concentration on food animal carcasses in abattoirs through primary processing. The results of microbial testing pre- and post-HACCP implementation were reported in only 19 studies, mostly investigating beef (n=13 studies) and pork (n=8 studies) carcasses. In 12 of 13 studies measuring aerobic bacterial counts, reductions were reported on beef (7/8 studies), pork (3/3), poultry (1/1), and sheep (1/1). Significant (p<0.05) reductions in prevalence of Salmonella spp. were reported in studies on pork (2/3 studies) and poultry carcasses (3/3); no significant reductions were reported on beef carcasses (0/8 studies). These trends were confirmed through meta-analysis of these data; however, powerful meta-analysis was precluded because of an overall scarcity of individual studies and significant heterogeneity across studies. Australia reported extensive national data spanning the period from 4 years prior to HACCP implementation to 4 years post-HACCP, indicating reduction in microbial prevalence and concentration on beef carcasses in abattoirs slaughtering beef for export; however, the effect of abattoir changes initiated independent of HACCP could not be excluded. More primary research and access to relevant proprietary data are needed to properly evaluate HACCP program effectiveness using modeling techniques capable of differentiating the effects of HACCP from other concurrent factors.

Verifying Apple Cider Plant Sanitation and Hazard Analysis Critical Control Point Programs: Choice of Indicator Bacteria and Testing Methods

A hazard analysis critical control point (HACCP) program itself is a straightforward and logical system of enhancing food safety through the prevention of problems. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used.

Implementation of HACCP and prerequisite programs in school foodservice

Predictive Microbiology and HACCP

The Hazard Analysis Critical Control Point (HACCP) concept can best be described as a preventive system of control based on a series of steps taken to ensure the safety of new and processed seafood. It is a systematic approach to minimize or prevent consumer hazards which can include, according to which regulatory scheme you ascribe to, food safety, plant and food hygiene and product integrity. The HACCP approach is a seven-step system designed to assess hazards associated with potentially hazardous foods from point of receipt to shipment of finished product. The HACCP concept for inspecting seafood was recommended by the U.S. National Academy of Sciences as the desired program to redefine consumer protection. HACCP provides both the operator and inspector a total view of the process and identifies steps “critical to safety.” To review and set the stage for later discussions on the future implications and regulatory oversight of this mandatory system, the seven steps of HACCP must be carefully considered. While HACCP systems must be designed by individual manufacturers and tailored to their individual processing and distribution requirements. HACCP systems are designed and function in a manner consistent with the stated goal of preventing potentially hazardous products from reaching consumers. Having established the basis of HACCP, this paper will discuss concerns over inspection training, export certification, future research needs, the hazards and control guide, equivalency, memorandums of understanding, relationship with the National Marine Fisheries Service, appeals, non-regulatory review and federal measurement of the results of HACCP implementation. Will HACCP experiences with seafood lead to similar programs for other components of the U.S. food supply?

Hazard analysis critical control point (HACCP) is a food process control system developed in the early 1970s to ensure the safety of foods for the United States space program. Since the 1970s HACCP has evolved into a recognized means to assure the safety of foods throughout the food industry both within the United States and elsewhere. Based on the principle of prevention rather than detection, HACCP has been extensively and successfully used in the low‐acid canned food industry since the early 1970s. Since that time, HACCP has achieved greater prominence with a refinement of the HACCP principles and the application of HACCP to other processes and products. The purpose of this review is to trace the evolution of HACCP to its present‐day applications in the food industry and discuss its importance for the production of a safer food supply.

Implementation of HACCP and prerequisite programs in food businesses in Turkey

Food processors are being challenged to increase product safety while improving quality and productivity. These objectives can be achieved using total quality management (TQM) and hazard analysis critical control point (HACCP) programs. HACCP embodies many of the criteria of TQM. These include: customer satisfaction; interaction between organizational components; information feedback; documentation; auditing; management commitment and leadership; teamwork and trust between management and employees; and empowerment. HACCP is preventive and not after-the-fact testing dependent. HACCP programs have been implemented with varying degrees of success. Failure usually has been caused by not differentiating between critical control points (CCP's) and control points (CP's). CP's must be controlled because of the need to anticipate and prevent potential regulatory and consumer-quality problems. The development of separate programs for these elements permits effective control without impacting on productivity.< <ETX xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">&gt;</ETX>

SummaryThis paper examines the factors, which influence the safety characteristics of Tarhana (Tarhana is a fermented, dried dough product commonly reconstituted and served as a hot soup). Since Tarhana is becoming an important part of the modern diet in many communities. The objectives of this study were to determine food safety practices and procedures related to the hazard analysis critical control point programme. The significant hazards found in hazard analysis were used for determination of risk assessment by five‐class hazard score matrix. The study revealed that the Critical Control Points (CCPs) for Tarhana production were cooking, fermentation, drying and sieving. At the same time, critical factors and limits for CCPs were determined. Preventative and corrective actions were proposed.

Controlling On-Farm Inventories of Bulk-Tank Raw Milk— An Opportunity to Protect Public Health

The Evolving Science of Peanut Allergy

Dry aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any protective packaging. Animals and humans are usually the major sources of bacterial food contamination in the meat industry, but other routes might be involved. Therefore, procedures to reduce or eliminate pathogens from surfaces are crucial for an effective hazard analysis critical control point program in the food industry and other environments. This study aimed to assess the survival of Listeria monocytogenes, Escherichia coli, Salmonella spp., and Staphylococcus aureus on the inner surface of dry aging chambers. Moreover, we tested the efficacy of alkaline electrolyzed water (REW) for its application within a procedure aimed at reducing foodborne pathogens during meat storage. Environmental conditions inside the dry aging cabinet determine a reduction of circa 3 log CFU/cm2 of the considered microorganisms on the inner surface in 24 hours. Additionally, the nebulization of REW with the smoking system increased the count reduction in 24 hours due to environmental conditions for L. monocytogenes (~1 log CFU/cm2) and for S. aureus (~2 log CFU/cm2). In this context, the use of REW can be justified for routine cleaning procedures of the surfaces, with the added value of being safe to handle, not containing environmental pollutants, and making it unnecessary to rinse surfaces due to its instability.

Possession of epinephrine auto-injectors by Canadians with food allergies

Hospital cleaning and healthcare associated infections (HCAIs) continue to attract adverse media attention and consumer concern. Parallels exist with similar publicity relating to cleaning and food safety in the food industry almost 13 years earlier. This paper examines some of the management solutions developed in the food industry, and discusses their application to healthcare delivery. The food industry is managing food safety by adopting a dual approach based on pre-requisite programmes and Hazard Analysis Critical Control Points (HACCP). How these differ is described and how the approaches and terminology can be adapted for use in healthcare is discussed. The food industry is moving towards external certification of safety using national and international standards. The HACCP approach, a management tool and a central requirement of these standards, is evolving and there is interest worldwide from the healthcare community. Its application to the decontamination of endoscopes, using conventional HACCP, is presented, as well as suggestions for a simplified format for managing patient-related procedures. Taking this type of approach to the management of HCAIs could provide greater transparency, reduce infection rates and increase consumer confidence. Potential problems in adopting HACCP, including cost and human resource, are discussed. The HACCP method/approach has previously been mentioned in the medical literature but this paper is one of the few to examine, from basic principles, its infection control application within a broader approach to quality assurance.