Analysis Critical Control Point Approach Research Articles

Risk factors for food contamination among children discharged from community management of acute malnutritionprogrammes in South Sudan: A cross-sectional study and hazard analysis critical control pointapproach.

Children under-5 years of age are particularly vulnerable to severe acute malnutrition (SAM), and the risk factors associated with relapse to SAM are poorly understood. Possible causes are asymptomatic or symptomatic infection with enteric pathogens, with contaminated food as a critical transmission route. This cross-sectional study comprised a household survey with samples of child food (n = 382) and structured observations of food preparation (n = 197) among children aged 6-59 months that were discharged from treatment in community management of acute malnutrition (CMAM) programmes in South Sudan. We quantified Escherichia coli and total coliforms (TCs), measured in colony forming units per g of food (CFU/g), as indicators of microbial contamination of child food. A modified hazard analysis critical control point (HACCP) approach was utilised to determine critical control points (CCPs) followed by multivariate logistic regression analysis to understand the risk factors associated with contamination. Over 40% (n = 164) of samples were contaminated with E. coli (43% >0 E. coli CFU/g, 95%CI 38%-48%), and 90% (n = 343) had >10 TCs (CFU/g) (>10 TC CFU/g, 95%CI 87%-93%). Risk factors associated (p < 0.05) with child food contamination included if the child fed themselves (9.05 RR, 95% CI [3.18, 31.16]) and exposure to animals (2.63 RR, 95% CI [1.33, 5.34]). This study highlights the risk factors and potential control strategies that can support interventions that reduce food contamination exposure in young children and help further protect those that are highly vulnerable to recurrent exposure to enteric pathogens.

Integrated flood management based on Hazard Analysis Critical Control Point approach

AbstractThis 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.

Effects of Temperature Abuse on the Survival, Growth, and Inactivation ofSalmonella typhimuriumin Goat Milk

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.

Getting strategic about environment and health

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Quality assurance in food microbiology — a novel approach

The introduction of quality systems as a requirement of laboratory accreditation is causing microbiologists to review current practices. The need for Quality Assurance (QA) in food microbiology is of growing importance and this paper presents a novel approach to implementing QA based on a system which is analogous to the Hazard Analysis Critical Control Point approach adopted by the food industry. The basis of the QA system is the recognition of Quality Assessment Points (QAPs). Several Quality Control and monitoring practices are suggested for each of the QAPs with the overall aim of developing a Total Quality Assurance system for food microbiology laboratories.

Another Decision-Tree Approach for Identification of Critical Control Points

Decision trees have been used as an aid to selection of critical control points as part of the development of hazard analysis critical control point (HACCP) systems. The background for those in existence is described. Another decision-tree approach that follows the logic in the IAMFES manual Procedures to Implement the Hazard Analysis Critical Control Point Approach is presented. It takes into consideration impending hazards, the effect of actions exercised at the operation in question, whether control actions should be taken at this or subsequent operations and whether the CCP will be monitored and corrections made. Further, guidelines are given for selecting an operation as a critical control point. A decision tree to aid in the evaluation of risks is presented, considering whether illness will result, the severity of the illness and the likely occurrence of this outcome, based upon epidemiologic or challenge study of related events. These decision trees provide additional tools to aid in the development of HACCP systems.

Postmortem Meat Inspection Programs; Separating Science and Tradition

Although a traditional approach to postmortem meat inspection dominates current programs, scientific evidence increasingly suggests that some practices are inappropriately focused. Allocation of inspection resources in modern meat production and processing systems should reflect a distribution according to risk, rather than a distribution according to the classical rules of meat inspection.Postmortem inspection procedures are not usually differentiated according to the class of livestock presented for slaughter, and they may be inappropriate to the spectrum and prevalence of diseases and defects present in a particular geographical region. A risk assessment model can provide the methodology for scientific evaluation of different postmortem inspection procedures, and allow the recognition of equivalent rather than replicated programs by international trading partners.The threat to human (and animal) health posed by various grossly evident diseases detectable by routine meat inspection procedures has been overemphasized relative to the threat posed by inadvertent microbiological contamination of the carcass and offals. The Hazard Analysis Critical Control Point approach (HACCP) identifies and ranks microbiological and other hazards that can arise at each operational step in a food processing system and is a scientifically based system for process control. It has yet to be introduced as a formal method for regulatory control of slaughter and dressing. The networking of slaughterhouse information back to the farm enhances the preventative approach of HACCP.

Meat inspection in New Zealand: Prospects for change

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.

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

Increasing consumer demands for microwaveable, convenience foods with extended shelf life yet retaining ‘closer to fresh’ characteristics, has resulted in the growth of sous vide or vacuum cooking processing technology. However, this new generation of minimally processed sous vide products are not shelf stable and pose a potential public health risk if subjected to temperature abuse at any stage of the product's production, storage, distribution and marketing. To ensure the microbiological safety of sous vide products, a Hazard Analysis Critical Control Point (HACCP) approach is recommended at all stages of sous vide processing and distribution of end product. The HACCP approach is a preventive approach to microbiological quality control and is intended to prevent problems before they occur rather than finding them in the finished product. Hazard Analysis identifies the microbiological hazards and potential entry points of these hazards in the sous vide process. Critical Control Points to control the identified microbiological hazards include quality of raw ingredients, time/temperature relationship, sanitation and packaging control and incorporation of additional barriers, such as pH and water activity ( a ω ) reduction, in the formulated product. The practical application of HACCP to ensure the microbiological safety of a sous vide processed meat/pasta product are given.