Quality assurance in food microbiology — a novel approach

A hazard analysis critical control point approach (HACCP) to ensure the microbiological safety of sous vide processed meat/pasta product

This study proposes to adopt the Hazard Analysis Critical Control Point (HACCP) approach and its seven principles to assist integrated flood management and transboundary cooperation in river basins, extending over more municipalities, regions, or states. Although HACCP was initially employed in the food production and processing industry to identify hazards and reduce risks throughout the production process, its principles have already been successfully applied to other sectors, such as water supply and wastewater treatment. The paper focuses (a) on the adaptation of the HACCP approach for integrated flood management, for example, for assessing the impact of planned upstream measures on downstream areas, and (b) on step 3 of the proposed Flood‐HACCP approach establishing critical limits for CCPs. For the demonstration purposes, the confluence of the Slovenian part of Drava River and its tributaries, Meža and Mislinja, is selected. Results indicate that keeping the Meža River discharge within the range of ±5% from its initial value would cause only minor local changes of flood situation within the selected case study area. On the other hand, variations to the Mislinja River discharge could change the flood situation to a greater extent and in a more diffuse way.

In managing risks associated with the human consumption of honey, all sectors of the production chain must be considered, including the primary production phase. Although the introduction of the Hazard Analysis Critical Control Point (HACCP) system has not been made compulsory for purposes of quality and safety control in farming operations, European legislation makes many references to the key role of primary production in food safety management and the HACCP system has been indicated as the preferred tool to ensure that consumers are provided with safe foods. This article describes a systematic HACCP-based approach to identifying, preventing and controlling food safety hazards occurring in primary apicultural production. This approach serves as a useful tool for beekeepers, food business operators, veterinary advisors, and for Food and Veterinary Official Control Bodies in their planning and conducting of audits and for establishing priorities for the evaluation of training programmes in the apicultural sector.

Summary Industry and food microbiologists have now generally adapted quality assurance systems based on the principles of the Hazard Analysis Critical Control Point (HACCP) concept. Implementation within certain areas of the food industry, however, has been hampered in some cases by a lack of knowledge or the impossibility to control the critical points in the production process. Although monitoring systems based on physico‐chemical parameters are being preferred, microbiological tests cannot be omitted totally. Therefore, there is a need for simple and rapid microbiological tests which can be adapted to the technology and logistics of specific production processes. It is clear that traditional microbiological approaches cannot meet these high requirements. This paper will discuss future possibilities for microbiological quality assurance in different areas of the food industry: (1) highly processed foods, (2) fermented foods, (3) foods of animal origin. Each of these types of products require different a...

Getting strategic about environment and health

Another Decision-Tree Approach for Identification of Critical Control Points

What else can we do to mitigate contamination of fresh produce by foodborne pathogens?

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.

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.

Chapter 14 - Quality assurance and authentication

The International Association for Hydro-Environment Engineering and Research (IAHR), founded in 1935, is a worldwide independent organisation of engineers and water specialists working in fields related to the hydro-environmental sciences and their practical application.

Chapter 11 - Production of Wine Starter Cultures

The growth and survival of Salmonella typhimurium in goat milk samples at different shifting temperatures were evaluated. The growth of S. typhimurium at lower temperatures (5°C, 10°C, and 15°C) exhibited bacteriostatic effects in milk, whereas at ambient temperature (25°C) and at 45°C, this pathogen luxuriantly grew throughout the 12-h stationary phase. At 50°C this pathogen was found to be thermotolerant and could still thrive in the milk. Overall, shifting temperatures from 37°C to 55°C and 60°C clearly indicated S. typhimurium to have reached complete elimination. The results demonstrated that the adaptation and survival of this pathogen directly depend on temperature stress. It is expected that the results will be useful to dairy industries for implementation of good manufacturing practices with a better hazard analysis critical control point approach to predict the microbial risk assessment and also benefit the consumers.

Postmortem Meat Inspection Programs; Separating Science and Tradition

Regulatory authorities are facing increasing challenges with respect to the newly-recognised public health risks associated with meat products. Meat inspection resources should be allocated according to their maximum ability to reduce food-borne hazards, rather than according to the classical rules of meat inspection. Scientific evaluation of routine post-mortem inspection procedures for each class of livestock, introduction of the Hazard Analysis Critical Control Point approach to process control, on-line testing for microbiological hazards and residues, and effective management of production, processing and inspection data are central to this process. The meat inspection system that has evolved in New Zealand reflects a response to non-scientific forces such as market requirements and industrial practices rather than scientific discipline. In the future, the daily routine of meat inspectors will be extended well beyond their current slaughterfloor responsibilities, and veterinarians will require specialist skills. Science should be the basis for international food regulation and policy concepts such as equivalence or mutual acceptance are achievable on this basis.