Analysis Critical Control Point System Research Articles

Emerging Trends of Immunosensors Development for Detection of Food Toxins

The present study highlights the ongoing threat of foodborne illnesses to public health, primarily caused by bacterial pathogens. Despite advancements in conventional microbiological testing techniques, which are sensitive but time-consuming, challenges remain in ensuring timely detection of contaminants throughout the food supply chain. The Hazard Analysis Critical Control Point (HACCP) system is recognized as a more effective approach to ensuring food safety, emphasizing proactive identification and control of hazards at critical points in production. Emerging technologies like quantitative polymerase chain reaction (PCR) and biosensors offer faster and more accurate detection methods, although with certain limitations. Biosensors such as ELISA, SPR, and electrochemical immunosensors, in particular, show promise due to their high sensitivity and specificity, enabling rapid detection of a wide range of contaminants. This paper underscores the importance of integrating advanced technologies with established food safety protocols to enhance the safety and quality of food products, benefiting consumers, producers, and regulatory agencies alike.

Exploring Key Barriers of HACCP Certification Adoption in the Meat Industry: A Decision-Making Trial and Evaluation Laboratory Approach.

Food safety management represents an important concern in contemporary society. The Hazard Analysis Critical Control Point (HACCP) system is a crucial tool for meat producers, preventing and controlling major food safety concerns in the process. This research investigates key barriers to HACCP implementation in the meat industry, employing the Decision-Making Trial and Evaluation Laboratory (DEMATEL) model to identify and categorize these obstacles. Using the insights of 18 experts, a cause-and-effect relationship diagram is generated through which twelve barriers are categorized in terms of their cause and effect and then analyzed. Threshold value is calculated as 0.299. The findings reveal poor management as the primary impediment, followed by challenges in training, knowledge, and dedication. Categorizing the barriers into four groups emphasizes the critical role of effective management and human resources. The study contributes valuable insights to food safety management literature, serving as a practical resource for industry practitioners. Despite limitations in relying on expert opinions and the industry-specific focus, the research lays a foundation for informed decision-making, stressing the importance of effective management in successful HACCP implementation. Future research directions include diversifying geographical representation, exploring practical solutions, and integrating emerging technologies for a better understanding of HACCP adoption challenges.

Impact and interventions of waterborne and foodborne illnesses caused by bacterial pathogens in Nigeria: A review

Waterborne and foodborne illnesses caused by bacterial pathogens are major public health concerns, especially in developing countries like Nigeria—waterborne pathogens such as Escherichia coli, Salmonella spp. and Klebsiella spp. Contribute to the spread of health challenges, primarily due to poor sanitation, contaminated drinking water, and inadequate hygiene. Similarly, foodborne pathogens, including Escherichia coli, Listeria monocytogenes and Salmonella spp., are major causes of human illness, with animal-based foods often acting as transmission vectors. This review examines the current state of diagnosis, highlighting that most household water sources in Nigeria are vulnerable to contamination, with significant microbial loads exceeding WHO standards. It raises the need for effective interventions such as improved hygiene practices, water supply, sanitation and food safety management systems. Furthermore, this review discusses the impact of these pathogens on public health, noting that waterborne and foodborne diseases result in substantial mortality and economic burdens. Also, implementing good hygienic practices, Hazard Analysis Critical Control Point (HACCP) systems, and public health education are essential strategies for reducing the incidence of these diseases. This review concludes by calling for a collaborative effort among governments, policymakers, stakeholders, and researchers to develop and implement multifaceted interventions to combat these pervasive health threats.

Process of Quality Control of Bottled Water at PT. Tirta Purbalingga Adijaya, Bogor

Quality control is important in the drinking water production process. Drinking water sourced from nature, of course, contains a variety of minerals, ions, and even microorganisms, so it needs to be processed first so that it meets the needs of the human body and is safe for consumption. PT. Tirta Purbalingga Adijaya, Bogor in producing bottled drinking water refers to SNI 3553: 2015 concerning requirements for drinking water quality, as well as in processing it refers to the Regulation of the Minister of Health No.32 of 2017 concerning Standards for Quality Standards for Environmental Health and Water Health Requirements for Sanitation Hygiene Purposes , Swimming Pools, Solus Per Aqua, And Public Baths. PT. Tirta Purbalingga Adijaya, Bogor implements the Hazard Analysis Critical Control Point (HACCP) system where both raw water, processing and finished products are quality controlled every hour by water treatment operators and the results are verified by Quality Control analysts. Important things that become critical control points are filtering with carbon filters and ozone injection. If these two things are not controlled, it will affect the quality content of the drinking water produced and cause hazards such as residual chlorine and microbial contamination so that the product does not meet standards and cannot be marketed. The tests carried out were physical tests such as organoleptic tests, chemical tests such as chlorine content, ozone, metals and others as well as microbiological tests such as total microbes, fungi, coliform and pseudomonas aeruginosa. Based on the analysis that was carried out for 1 week on January 9-14 2023, it was concluded that the Prim-A brand bottled drinking water produced by PT. Tirta Purbalingga Adijaya, Bogor has met the standards set in Indonesia and is safe for human consumption.

The prevalence of parasitic infections among slaughtered animals in mechanical abattoir

Gastrointestinal parasites, such as helminths and protozoa, are abundant parasitic agents of livestock, particularly ruminants. The current study aims to determine the prevalence rate of parasitic infections in large ruminate animals slaughtered in the mechanical abattoir in Alexandria governorate, Egypt. The prevalence was identified through the records of parasitic infections detected in the fecal matter of large ruminate animals in addition to the recorded postmortem examination findings. Three hundred sixty-four slaughtered large ruminant animals were selected, labeled, and subjected to fecal sampling and postmortem examination. Each fecal sample was tested by three different techniques; the formalin-ether concentration, Ziehl-Neelsen hot-stained, and saturated saline flotation to diagnose all parasite types. One hundred thirty positive cases (35.71%) were determined during the fecal sample examination, and 76 cases (20.87%) were found in postmortem examination. Formalin-ether processing of fecal samples yielded the highest number of pathogens; Entamoeba species were detected in 98 fecal samples (26.69%), and Fasciola species eggs were detected in 14 samples (3.84%). The postmortem examination revealed Fasciola hepatica and F. gigantica in 13 animals (3.57%), mixed lung and liver hydatid cysts in 32 animals (8.79%), whereas liver hydatid cysts only were identified in 15 animals (4.12%). Finally, Sarcocystosis infection was detected in 3.57%. In conclusion, the parasitic infections of large ruminant animals are a leading cause of pathogenicity in large animals, leading to economic losses. Prevention and control measures must be implemented by mechanical abattoirs according to the Hazard Analysis Critical Control Point system.

Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia.

The Saudi Ministry of Municipal and Rural Affairs is planning to initiate a hazard analysis critical control point (HACCP) system in restaurants and cafeterias to manage issues of food safety in Saudi Arabia. One of the most important elements in the HACCP system is the monitoring temperature of cooked and stored food. The present study aimed to investigate the prevalence and use of refrigerators/freezers and food thermometers among food handlers in local and international restaurants in Dammam, Saudi Arabia. A cross-sectional study was conducted in municipality-licensed restaurants. The temperatures of refrigerator and freezer were checked, and the survey form was completed by the researcher according to logbook entries. We then checked for the presence of a food thermometer, and if a functional thermometer was present, the chef was asked to complete an online questionnaire using Survey Monkey website on a tablet. The response rate of the survey was 68% (238/350 restaurants). We found that 88.1% of restaurants used a thermometer to check the temperature of their refrigerators and freezers. Thirty-one restaurants (13.0%) had a regular temperature-monitoring record available for both the refrigerator and freezer. International restaurants had significantly greater temperature-monitoring data than local restaurants (88.1% vs 63.3%; p= .0001). The prevalence of food thermometers in restaurants was 53.4% (127/238 restaurants), with significantly higher prevalence in international restaurants than in local restaurants (96.6% vs 10.8%; p= .0001). The practice of using food thermometer "always" when meat turned brown was significantly associated with the chef's age and education level. The study results showed poor monitoring and documentation of refrigerator and freezer temperatures along with a low prevalence of food thermometer use. The study result provides an insight into one of the barriers to the implementation of the HACCP system in Dammam.

Impact of Hazard Analysis Critical Control Point System (HACCP) Application for Production of High Quality and Safe Table Eggs at Alexandria Governorate

HACCP is an important system for producing safe eggs from poultry farms. Also, HACCP helps to reduce the risk of foodborne illnesses associated with eggs by ensuring that they are produced in a hygienic environment with proper sanitation practices. Therefore, 120 eggs representing 24 groups (5 eggs group) were collected from one poultry farm before and after the application of the HACCP system (12 groups before and 12 groups after application of HACCP system) located in Alexandria governorate. The obtained results revealed that the poultry farm after application of HACCP system produced safe eggs with lower aerobic bacterial count and yeast & mould counts than the results of the same farm before application of HACCP system. In addition, egg content from the farm after application of HACCP system is free from pathogenic microorganisms (Salmonella species and Escherichia coli), free from toxic elements (Lead and Cadmium) and free from veterinary drug residues. While the results from the same farm before application of HACCP system produced eggs with a higher incidence of total bacterial, yeast & mould count. Besides, two groups of egg from the same farm before application HACCP system were contaminated with Salmonella species which serological identified into Salmonella enteritidis; also, three groups contaminated with Escherichia coli which serologically identified into O91: H21 (EHEC) (2 isolates) and O2: H6 (EPEC) (1 isolate); In addition, egg content from this farm before application HACCP is contaminated with toxic elements such as lead and cadmium with incidence level 75 % and 66.7%, respectively. Finally, examination of veterinary drug residues in the farm before application of HACCP system indicated presence of Tylosin and Oxytetracycline residues in 7 egg groups. Therefore, the application of the HACCP system in poultry farms is essential for ensuring the safety of the eggs produced.

Food analysis: a practical guide

Food analysis: a practical guide

Molecular subtyping of Salmonella spp. strains in provincial abattoirs with no hazard analysis critical control point from Buenos Aires, Argentina

We subtyped 32 Salmonella enterica strains isolated from carcasses (n=10), the environment (n=14), head meat (n=1) and viscera washing and chilling water (n=7) in provincial abattoirs with no Hazard Analysis Critical Control Point (HACCP) system from Buenos Aires, Argentina, before and after implementing improvement actions. Pulsed-field gel electrophoresis (PFGE) was carried out using the XbaI restriction enzyme. Strains belonged to six serovars, from which 10 restriction patterns were obtained (five unique patterns and five clusters). We found different clones of S. enterica serovars in the same abattoir by XbaI-PFGE. In addition to promoting good hygiene practices, the implementation of an HACCP plan is necessary to meet the zero-tolerance criteria for Salmonella on beef.

An Evaluation of Food Safety Performance in Wineries.

Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.

Knowledge and Practices of Food Safety among Health Care Professionals and Handlers Working in the Kitchen of a Moroccan University Hospital

Food safety plays a key role in the prevention of foodborne illnesses. Mastery of the correct way of handling food is required especially in hospitals where meals are prepared for patients with low immune function. Food safety knowledge among doctors and dieticians is important because of the fundamental role these professionals play in transferring this knowledge to people who need it. The objective of this study was to assess food safety knowledge and practices among health care professionals and food handlers working in the kitchen of a Moroccan university hospital. This cross-sectional study included 72 doctors, dieticians, hygiene technicians, and hospital kitchen employees, who completed a questionnaire to assess their knowledge on hazard analysis critical control point (HACCP) systems, food poisoning, cross-contamination, and food storage and their practices in terms of food safety. Of the participants in this study, 56% said they had received food safety training, and 74% knew the correct definition of HACCP. The overall food safety knowledge mean score was 0.54 ± 0.15, which corresponds to 54% of questions answered correctly. The food safety knowledge areas with the highest mean scores were cross-contamination and food storage, with 0.58 ± 0.20 (58%) and 0.55 ± 0.20 (55%), respectively. The food safety knowledge scores for dieticians and hygiene technicians were higher than those for hospital kitchen workers and doctors. Knowledge about food storage was significantly associated with gender, age, occupation, and level of education (P < 0.05). Correct food practices were observed among 93% of the hospital kitchen staff and 50% of the health care professionals. These results indicate the need for preventive and corrective actions such as training and education about food safety to improve the knowledge and food safety practices of hospital professionals.

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

AbstractThe consumption of raw fish has significantly increased worldwide over the last decade. Fermented and salted fish (FSF), such as feseekh, moloha, and renga, have a great popularity in Egypt, where they are considered the main dishes in different social events and festivities. Although FSF‐dishes are popular, they present several health hazards including biological and chemical ones. These hazards are contaminants that might be present in the fish tissues and to be transmitted to humans causing food‐borne illnesses, that is, botulism intoxication. For the sake of public health, methods of detecting and controlling these contaminants have been employed to regulate and control fish's safety and quality prior to consumption to ensure their safety and best quality. We highlighted the hazards, detection methods, critical control points, and control measures involved in the production of main Egyptian FSF. In this review, we also compile the research findings from the available literatures, with future perspectives related to the quality needed for producing a safe FSF. Our review concluded that hazard analysis critical control point (HACCP) system could also be utilized as a preventive measure likewise to guarantee FSF's safety to consumers. Future experiments are needed to determine the underlying mechanisms of microbial impact on the quality of FSF and the optimization of the fermentation process.

KETERTELUSURAN DALAM RANTAI PASOK MAKANAN BEKU DI CV SAKANA INDO PRIMA

Developing a traceability system in the frozen food supply chain at CV Sakana Indo Prima. Frozen food in its processing has potential hazards that affect the quality and safety of food along the supply chain of frozen food products. These hazards include microbiological, physical, and chemical hazards that foodstuffs can experience during the production process to the hands of the final consumer. The development of this traceability system is divided into three stages. The first stage, namely by mapping and assessing supply chain performance, is carried out by identifying indicators of each level of SCM performance, calculating normalization values based on the initial value of KPIs using the norm de boer equation or formula, and calculating the final value of supply chain performance. The second stage is to carry out quality assurance by implementing the Hazard Analysis Critical Control Points (HACCP) system. Hazard analysis, hazard category determination, and critical control points and control measures. Determination of hazard categories as well as determination of essential points of control and control measures.

Evaluation of the Existing Food Safety Management System (FSMS) Implemented in Sudanese Sugar industries

The present study was conducted in all Sudanese Sugar industries; namely; (Kenana, White Nile, Assalaya, Sennar, Guneid and New Halfa) during production season at 2017. The study aimed to evaluate the existence of food safety Management System implemented by all Sudanese sugar industries with reference to the Food Safety Management System (FSMS) of the International Standard Organization (ISO 22000). The data were collected using ISO 22000 checklist and direct interviews. Likert Five-Point Scale was used in scoring the checklist statement and the arithmetic mean was obtained. The results of the study revealed that the general requirement of the Food Safety Management System was not applicable; score less than (1.8 points) whereas its documentation that supports food safety programs scored major deficiencies in five industries less than 3.4 points. Secondly, the requirement of management responsibility attained non-compliance in three industries. Thirdly, the Requirement of Resource Management in all Sudanese sugar industries had major deficiencies except one factory scored minor deficiency less than 4.2 points. Fourthly, Planning and realization of safe products requirement was non-compliance in three factories less than 2.6 points and not applicable in the rest factories. Finally, the requirement of validation, verification and improvement of food safety programs was not applicable in all Sudanese Sugar Industries where it recorded less than 1.8 points. Lack of top management commitment and involvement and lack of government support represent the main constraints and barriers to implementing food safety systems in Sudanese sugar companies. Sudanese sugar industries need to implement food safety systems like GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis Critical Control Point System) that represent the minimum requirement to implement Food Safety Management System.

Antibiotic residues in raw and pasteurized milk in Iran: A systematic review and meta-analysis

&lt;abstract&gt; &lt;p&gt;Improper use of antibiotics to treat or prevent infections, and as a stimulant for livestock growth, can affect public health and the dairy industry due to the spread of antibiotic residues in milk. This systematic review and meta-analysis aimed to investigate antibiotic residues in raw and pasteurized milk in Iran. Data were collected through searching the databases, including Scopus, PubMed, Science Direct, Web of Science, Google Scholar, SID, and Magiran using the following keywords: "pasteurized milk", "raw milk", "milk", "antibiotic residues", " antibiotic", and "Iran". Finally, 40 eligible studies were selected for the systematic review and meta-analysis. According to the reviewed studies, the prevalence of antibiotic residues in raw and pasteurized milk was 26% (95% CI: 20–33%) and 21% (95% CI: 15-27%), respectively. It seems that the control measures are inefficient in dairy industry and milk collection centers for the presence of antibiotic residues and the time of antibiotic withdrawal during milk delivery. Permanent control of milk in the collection centers by the responsible organizations along with implementation of Hazard Analysis Critical Control Point system in milk factories can be very effective in reducing antibiotic residues.&lt;/p&gt; &lt;/abstract&gt;

Research on food safety information training system based on component algorithm

In today's world, new food safety concerns emerge and develop on a regular basis, and antimicrobial food resistance is challenged by changes in the environment, food production, and transportation, as well as new and emerging diseases. As travel and trade have grown, international pollution has become more prevalent. The Hazard Analysis Critical Control Points system is a globally recognized food safety system. This technique allows potential dangers in the food manufacturing process to be identified and controlled. By continuously monitoring and managing each of the essential control points when it comes to food production, the program focuses on preventing possible dangers. According to an increasing number of papers and studies in the food sciences addressing topics like authenticity, contamination, deception, nature, and record-keeping of foods, including the rising use of instrumental methods, principal component analysis (PCA) is by far the most common approach in data analysis and interpretation. In conclusion, the PCA program delivers two essential elements: loadings and scores. The loadings indicating which factors are significant in explaining patterns in sample grouping, and the scores offer a sample location.

Zoonotic Pathogens in Frozen Red and Poultry Meat imports to Jordan in the period 2015¬-2019: Salmonella Typhimurium, Salmonella Enteritidis, Listeria monocytogenes and E. coli O157:H7

Jordan's Food and Drug Administration Laboratories are responsible for the surveillance of zoonoses in frozen meat imports. Results from the surveillance are stored in Laboratory Food Examination System (LFES) portal. In the period from 2015 to 2019, there was an apparent decrease in the occurrence of microbiological pathogens in imported meat and meat products. Poultry meat was the main product not fulfilling the criteria for compliment. The dominant detected pathogen was Salmonella Typhimurium. The other detected pathogens were Listeria monocytogenes and Salmonella Enteritidis. All red meats were tested for E. coli O157:H7 and there were no batches with positive findings. Overall, the occurrence of these pathogens has decreased in the period from 2015 to 2019, which is probably due to the enforcement of food safety guidelines and Hazard Analysis Critical Control Point systems in the slaughterhouses in exporting countries. Still, the occurrence of microbiological pathogens in imported meat and meat products poses a risk for consumers in the region. Recommendations are required for the continuous evaluation and optimization of border inspection.

Comparison of Statistical Methods for Identifying Risk Factors for Salmonella Contamination of Whole Chicken Carcasses

The complexity of the food system makes analyzing microbiological data from food studies challenging because many of the assumptions (e.g., linear relationship between independent and dependent variable and independence of observations) associated with common analytical approaches (e.g., analysis of variance) are violated. Repeated sampling within an establishment introduces longitudinal correlation that must be accounted for during analyses. In this study, statistical methods for clustered or correlated data were used to determine how correlation impacts conclusions and to compare how assumptions associated with statistical methods impact the appropriateness of these methods within the context of food safety. Risk factor analyses for Salmonella contamination of whole chicken carcasses were conducted as a case study with regulatory data collected by the U.S. Department of Agriculture Food Safety and Inspection Service between May 2015 and December 2019 from 203 regulated establishments. Three models, generalized estimating equation, random effects, and logistic, were fit to Salmonella presence or absence data with establishment demographics and inspection history included as potential covariates. Beta parameter estimates and their standard errors and odds ratios and their 95% confidence intervals were compared across models. Conclusions drawn from the three models differed with respect to geographic region, whether the chicken establishment also slaughters turkeys, and establishment noncompliance with 9 CFR §417.4 (hazard analysis critical control point system validation, verification, and reassessment) in the 84 days leading up to sample collection. The results of this study reveal the need to consider clustering and correlation when analyzing food microbiological data, provide context for selecting a statistical method, and suggest that generalized estimating equation and random effects models are preferrable over logistic regression when analyzing correlated food data. These results support a renewed focus on statistical methodology in food safety.

Assessment of the extent implementing the Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point System (HACCP) in Sudan sugar industry factories

The present study was conducted in Sudan Sugar industry factories (Kenana, White Nile, Assalaya, Sennar, Guneid, and New Halfa) during the production season of 2017. The study aimed to evaluate the existing Assessment of the extent of implementing the Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point System (HACCP) by Sudanese sugar factories with reference to FSMS of the ISO 22000: 2005. The data were collected using ISO 22000 checklist and direct interviews. Likert Five-Point Scale was used in scoring the checklist statement and the arithmetic mean was obtained. The result showed that the Good Manufacturing Practices were varied between major deficiencies in White Nile, Assalaya, Sennar, and New Halfa due to score less than (3.6 points) and non-compliance in Kenana and Guneid due to score less than (2.6 points); the Sanitation Standard Operation Procedures (SSOP) assessed as major deficiencies in (Assalaya and Sennar) and minor deficiencies in (White Nile and New Halfa) due to score less than (5points). Moreover, the Hazard Analysis and Critical Control Points System revealed that it was varied between non-compliance in (Kenana, White Nile, and Guneid) and not applicable in (Assalaya, Sennar and New Halfa) due to score less than (1.8 points). Interestingly, the Sudanese sugar industries take all quality control characteristics from cane production to sugar production carefully, but unfortunately don’t care about any food safety systems. Lack of top management commitment and involvement and lack of government support represent the main constraints and Barriers of implementing food safety systems in Sudanese sugar companies. The study recommendations that the Sudanese Sugar Industry needs to establish proper quality assurance laboratories to help in monitoring the quality and safety of raw materials and end productions.

Pengaruh Penerapan Good Manufacturing Practices (GMP) Dan Penyusunan Sanitasi Standar Operasional Prosedur (SSOP) terhadap Proses Pengolahan Cumi Beku yang Dimoderasi oleh Sistem Hazard Analysis Critical Control Point (HACCP) pada PT. Sanjaya Internasional Fishery

This Study aims to determine the effect of the application of Good Manucturing Practices (GMP) and the preparation of Sanitation Standard Operational Procedure (SSOP) on the processing of frozen squid, and determine the effect of the Hazard Analysis Critical Control Point (HACCP) system as a moderating variable. The results of the research that love been carried out show the influence of the implementation of Good Manufacturing Practices (GMP), preparation of Sanitasi Standard Operational Procedure (SSOP) and Hazard Analysis Critical Control Point (HACCP) on the processing frozen squid. However, moderating the Hazard Analysis Critical Control Point (HACCP) is not able to moderate the Good Manufacturing Practices (GMP) and Sanitation Standard Operational Procedure of the frozen squid processing. From this research, it is explained one of the effects is that there are still irregularities in craying out the application of Good Manufacturing Practices (GMP), Sanitation Standard Operational Procedure (SSOP) and Hazard Analysis Critical Control Point (HAACP) to the frozen squid processing.