Application Of Hazard Analysis Research Articles

Application of hazard analysis and critical control points technique in a cassava flour processing unit

Application of hazard analysis and critical control points technique in a cassava flour processing unit

Evaluation of the Total Aflatoxin Level in Certain Cereals and Legumes Highly Consumed in Mali

The World Summit on Sustainable Development (WSSD) reaffirmed lofty and ambitious goals on seven main issues. Similarly, the Consolidated Action Plan for Africa (CAAP) has set priority science and technology projects. The achievement of an essential objective; common to both, namely: "Agriculture and food security", will strongly depend on the good knowledge and sustainable use of biological diversity, particularly microbial. Mali depends largely on agriculture and needs an annual growth of 6% or more in this sector to achieve sustainable development in general. However, the contamination of cereals and legumes essential to reduce food insecurity in Africa, aggravated by the proliferation of toxigenic fungi, constitutes a main constraint to the supply of healthy foods. However, in order to optimally target and implement these options, it is imperative that mycotoxin contamination is quantified and mapped. Three hundred and eighty-four (384) representative samples (1-2 kg per sample) were collected from different markets in Koutiala, S?gou, Bamako and Koulikoro in 2018 and 2020 to determine their fungal flora, the natural incidence of mycotoxins. All samples analyzed were contaminated with fungi, in the range of 1.2.105 to 33.5.105 CFU/g. SAS software was used for all analyzes and differences were considered significant when p<0.05. All cereals analyzed contain aflatoxins. Because of the high consumption and high levels of aflatoxins in beans and maize in the samples analyzed, we suggest periodic monitoring and the application of Hazard Analysis and Control (HACCP) prevention and control of mycotoxins in the production and industry of human food in Mali.

PENERAPAN SISTEM HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI RUMAH TANGGA TAPE DI WILAYAH KECAMATAN SUKOSARI, KABUPATEN BONDOWOSO

In the application of the hazard analysis and critical control point in the tape householdindustry in the Sukosari area, there are still several components that do not meet therequirements, such as the area where the processing is not clean, the use of rusty foodprocessing equipment, food equipment and food ingredients that are not rinsed with cleanwater, the food packaging room that is not tightly packed with vectors, and not wearinggloves when handling food . The purpose of this study is to describe the application ofhazard analysis and critical control points in the household tape industry in the District ofSukosari, Bondowoso Regency.This type of research is descriptive and observational with the object of research beingthe entire home industry of tape production in the District of Sukosari with a population of2 IRTP. The research variables studied included the application of hazard identification,determination of CCP, determination of critical limits, monitoring of CCP, corrective actions,application of hazard analysis and critical control point systems and descriptive dataanalysis.The results showed that the application of hazard identification was in good category(70%), the determination of CCP was in a sufficient category (65%), determination ofcritical limit was in good category (80%), monitoring of CCP was in sufficient category(50%), corrective action was in good category (75%) so that the application of the hazardanalysis and critical control gets a good category (68.41%).The advice given to handlers is to wash their hands regularly after and before theproduction process and not use their hands directly when touching food. The IRTP paysmore attention to hygiene and sanitation in the processing of food production and routinelyperforms cleaning and maintenance at the production site.

Prevalence Of Escherichia Coli and Staphylococcus Aureus in Raw Milk and its Products Sold for Human Consumption in Maiduguri, Northeastern Nigeria: A Potential Public Health Concern

Globally, milk represents an important human nutrition. However, it also serves as an important vehicle for transmission of foodborne pathogens some of which may be multidrug resistant. The current study was undertaken with the main aim of assessing the microbiological quality of raw milk and its products consumed in Maiduguri metropolis. Fresh milk was sampled from six different milk source outlets in the metropolis and the samples were subjected to standard microbiological procedures for the detection of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). A cross-sectional study was conducted with a total of 120 milk samples collected and cultured on appropriate growth and differential media and further biochemical tests were carried out in order to determine the presence of E. coli and S. aureus. A total of 66 (55.0%) of the 120 samples were contaminated with bacteria, while 54 (45.0%) milk samples tested were negative for the contaminants. Contaminating bacteria comprised 51 (42.5%) and 43 (35.8%) of S. aureus and E. coli respectively. The mean pH of the milk samples ranges from 3.3 to 6.3 respectively in ―Kindirmo‖ and fresh milk with an overall mean pH of 3.9. A high prevalence of both pathogens was detected in ―Kindirmo‖ and ―Nono‖ fermented milk products. Overall, a statistically significant association was found between the detection of Escherichia coli (p = 0.046) and Staphylococcus aureus (p = 0.013) with the different types of milk samples examined. Our findings of the high prevalence of these pathogens in readily consumed fresh milk and its products in the study area raise public health concerns. Therefore, we recommended the application of strict quality control and good hygienic standards along the milk value chain by application of hazard analysis and critical control points (HACCP). Public health awareness of the health risks associated with the consumption of contaminated milk or its products is also highly recommended.

Application of hazard analysis and critical control points concept for rural bottled drinking water production process

ABSTRACT Drinking water quality is one of the greatest factors affecting human health. The drinking water production process was investigated in 30 factories in Sakon Nakhon province, Thailand using hazard analysis and critical control points (HACCP) and water quality analysis. The results showed that the major hazards were pollution of the raw water source, final disinfection, personal hygiene of workers and drinking water quality. Overall, 28 samples contained total coliform bacteria, 23 samples were positive for fecal coliform bacteria and 16 samples contained Escherichia coli. These results suggested poor hygienic conditions in the water production process. To safeguard public health, more effort is required regarding a community program and strict regulation.

Application of Hazard Analysis and Critical Control Point on Processed Fish Nugget Products in CV Sakana Indo Prima, Depok, West Java

CV Sakana Indo Prima is a company that produces various frozen fish products, including fish nuggets, located in Depok, West Java. Fish nuggets are a perishable fishery product. Hazard Analysis and Critical Control Point is a system that ensures food safety in Fish Nuggets. The purpose of this research is to identify and analyze the Hazard Analysis and Critical Control Point that has been applied to the processing of fish nuggets in CV Sakana Indo Prima. This research is descriptive with the method used is a case study. The application of Hazard Analysis and Critical Control Points at CV Sakana Indo Prima includes the formation of a Hazard Analysis and Critical Control Point team, product descriptions, identification of uses, preparation of process flow diagrams, an inspection of process flow diagrams, hazard analysis, determination of Critical Control Points (CCP), determination of critical limits, determination of monitoring procedures, corrective actions, verification actions, and determination and documentation have been implemented. The Hazard Analysis and Critical Control Point result at CV Sakana Indo Prima shows that quality safety is maintained. Critical Control Points are at the stages of receiving raw materials, steaming, fast freezing, final storage, and distribution.

Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of the popular cake manufacturing companies in Dhaka, Bangladesh. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production process was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective actions as the components of several HACCP principles. One critical control point (CCP) and two operational prerequisite programs (oPRPs) were identified throughout the manufacturing process. This is the first HACCP study aimed at a cake manufacturing company, and it is expected that it would assist process engineers and quality control specialists in designing and implementing control measures.

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

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.

Evaluation of seismic hazard with probabilistic approach for Antakya Province (Turkey)

Antakya province is tectonically affected by Dead Sea and East Anatolian faults and the Cyprus arc. Although there had been major and devastating earthquakes in the historical period, the fact that there is no major earthquake in the instrumental period increases the risk of seismic hazard of the region. In this study, it is aimed to perform a probabilistic seismic hazard analysis application for Antakya province, Turkey. For this purpose, the earthquakes (Mw ≥ 4) which occurred between 1900 and 2017 were used. Nine seismic source zones that could affect the Antakya province were identified and the seismic hazard parameters calculated for each zone. Peak ground acceleration (PGA) values that can occur in a possible earthquake were obtained according to a recurrence period of 475 yrs by using two different attenuation relationships and presented with iso-acceleration maps. The calculated PGA values in the study area are found as between 0.32 and 0.57 g for both attenuation relationships. The areas located on the north of Kirikhan district have the highest risk of seismic hazard in the study area according to determined PGA values.

INVESTIGATION OF MICROBIOLOGICAL QUALITY OF SELECTED STREET VENDED FOODS SOLD IN UYO METROPOLIS, AKWA IBOM STATE, NIGERIA

Street vended food play an important role in developing societies as they support livelihood of millions of people in the society. This study evaluated the microbial quality of selected street-vended foods in Uyo Metropolis, Akwa Ibom State, Nigeria. Popular food samples were collected from five different locations with intensive vending activities and analyzed for total bacterial count (TBC), total Salmonella (TSC), E. coli and Vibrio cholera counts (VCC). Results indicated that TBC ranged from 1.33 x 105 + 0.03 cfu/g to 6.00 x 105 + 0.03 cfu/g while TSC ranged from 1.00 x 103 + 0.02 cfu/g to 3.00 x 104 + 0.04 cfu/g. Total E.coli count ranged from 1.00 x 101 + 0.00 cfu/g to 2.09 x 103 + 0.01 cfu/g which was above WHO standard of 0 cfu/g. VCC was detected in 7 food samples with the highest count being 7.20 x 102 + 0.02 cfu/g. There were significant differences (P<0.05) in microbial counts among food samples and vending locations. Bacterial species isolated from the food samples include: Aerococcus viridans, Cornynebacterium uberis, Escherichia coli, Klebsiella species, Lactobacillus salivarius, Micrococcus luteus, Micrococcus varians, Proteus mirabilis, Pseudomonas pyogenes, Pseudomonas pyogenia, Salmonella paratyphi, Salmonella typhi, Staphylococcus albus, Staphylococcus aureus, Staphylococcus epidermidis, Vibrio cholera. Data obtained from the questionnaires showed poor handling and preparation of food by vendors, hence the need to train and educate vendors on food hygiene. Application of hazard analysis and critical control point (HACCP) is necessary to improve the safety of street foods and consequently safety of consumers.

Effects of hazard analysis and critical control points principles on food safety at national youth service in Nakuru County, Kenya

This study examined the effect of hazard analysis and critical control points principles on food safety at the National Youth Service in Nakuru County; Kenya. Application of Hazard Analysis and Critical Control Point (Hazard Analysis and Critical Control Point, HACCP) principle in food production and service areas is a requirement especially in all food handling stages, Successful implementation of the procedures based on the HACCP principles requires the full cooperation and commitment of food handlers’ requiring employees to undergo training. Food safety plays a significant role in the economic and health development of Nations by safeguarding the nation‘s health, enhancing tourism, hospitality, and international trade, the production, distribution, and consumption of safe food. The scope of the study was limited to NYS Catering unit kitchens in Gilgil College. The findings explain the hygiene and safety practices of other Academic kitchens in Kenya. The study adopted a mixed research methodology, this study adopted a census method; the reason being the total population was 121. The response from the quantitative data from the questionnaires was tabulated, coded, and processed by use of the statistical package for social sciences Data collected was analyzed using descriptive and inferential statistics. From the findings, the R and R2 value representing the simple correlation summary showed that 16.6 percent of HACCP principles can be explained by variance in food safety. ANOVA results showed that the model applied was statistically significant to predict the outcome variable. The study also concludes that food-hygiene operating procedure that is documented and awareness too that food safety inspections by health inspectors help to ensure safe food handling practices are followed.

Isolation & Identification of Shigella species from food and water samples of Quetta, Pakistan

Shigella species are frequently associated with food and water borne infections leading to acute invasive enteric infections. Annually there are 165 million cases of shigellosis, of which 163 million are in developing countries and the incidence is highest among children. The study was aimed to isolate and identify Shigella species from food and water samples. The isolates were identified by using conventional biochemical tests. Total of 100 samples (50 ready-to-eat salad + 50 household water) were randomly collected aseptically. Out of 100 samples analyzed, 27 (27%) were found positive for Shigella species. Out of these 27 positive samples, 16 (32%) were from ready-to-eat salad samples and 11 (22%) were from water. Incidence of Shigella species in Quetta city water (28%) is higher as compared to water collected from outside the city which is (16%). Shigella flexneri was the most frequent isolate (70%) observed in this study. The high level of Shigella species prevalence was observed during the month of April-June. This study revealed that the use of raw animal manure as fertilizer, irrigation of vegetables with fecal contaminated water, a poor sanitary system and improper treatment of water supplies can increase potential risks to the consumer. Adaptation and application of Hazard Analysis and Critical Control Point (HACCP) can decrease the possibility of contamination and eliminate pathogenic microorganisms. Awareness regarding communicable diseases also helps control shigellosis and other diarrheal disease. Keywords: Biochemical tests; Quetta; Salad; Shigella; Water http://dx.doi.org/10.19045/bspab.2018.70027

Campylobacter jejuni: An Emerging Foodborne Pathogen of Global Significance

Emerging foodborne pathogens are significant causes of morbidity and mortality both in developed as well as developing nations. Campylobacter jejuni is an important infectious emerging foodborne bacterial zoonotic agent that causes gastrointestinal illness in humans. The infection can occur in sporadic and epidemic form. The post infections sequelae with C. jejuni are Guillain-Barre syndrome, reactive arthritis and irritable bowel syndrome. Globally, about one-third of Guillian-Barre syndrome cases are attributed to Campylobacter infections. It is estimated that 2.5 million cases of campylobacteriosis occur each year in the United States. The annual economic cost due to Camyplobacter associated illnesses is USA reaches up US $ 8 billion. The source of infection is exogenous, and oral-fecal route is the principal mode of transmission of Campylobacter jejuni. The infection occurs through consumption of contaminated raw or undercooked meat (poultry, beef, pork, and lamb), unpasteurized milk, and untreated water. The cross-contamination from raw meat, and direct contact with infected or reservoir hosts can also be source of infection. Poultry is responsible for 50%-70% of human Campylobacter infections. Laboratory help is required to make an unequivocal diagnosis of disease. Most cases of Campylobacter jejuni are self-limited and generally do not require treatment. However, antimicrobial therapy with azithromycin, clarithromycin, erythromycin, chloramphanicol and gentamicin are indicated in severe cases. Certain measures such as consumption of pasteurized milk, cooked red meat and chicken, chlorinated water, application of hazard analysis critical control point in food sector, bio-security at poultry farm, sanitation in abattoir, checking cross contamination, surveillance, and health education will certainly reduce the incidence of this emerging foodborne disease. Further work on the molecular epidemiology, pathogenesis, and chemotherapy camplobacteriosis should be undertaken.

SUBSISTENCE OF SPECIFIC SPOILAGE ORGANISMS IN COMMINUTED MEAT PRODUCTS AT RETAIL LEVEL

Comminuted meat products are important sources for protein, fat, minerals and other nutrients. The specific spoilage organisms association of meat products should be periodically monitored in parallel with the changes in the economic and social live style. Therefore, a total of 75 random frozen samples of comminuted meat products (25 each of hamburger, minced beef and sausage) commercially produced and procured at the retail level in Ismailia city were examined for total aerobic, psychrophilic, proteolytic and Enterobacteriaceae counts. The percentage of proteolytic bacteria in hamburger, minced beef and sausage samples were 84, 68 and 80%, respectively, and for Enterobacteriacae bacteria were 60, 48 and 56%, respectively. The mean aerobic counts of hamburger, minced beef and sausage samples were 4.9 x104, 1.8 x105 and 3.8 x105 CFU/g, respectively, while the mean psychrophilic counts were 4.1 x105, 9.5 x104 and 1.9 x105 CFU/g, respectively, and the mean proteolytic counts were 2.1 x104, 1.3 x104 and 3.4 x104 CFU/g, respectively. Finally, the mean Enterobacteriaceae counts were 5.8 x103, 2.6 x103 and 7.1 x103 CFU/g, respectively. The highest frequency of psychrophilic microorganisms was Micrococcus roseus, whereas, the highest frequency of proteolytic microorganisms was Pseudomonas cepacia. It could be concluded that the microbial content of meat products at the retail level in Ismailia city confirmed the original microbial contamination of raw meat as well as the additional contamination occurred during processing. Application of Hazard Analysis and Critical Control Point (HACCP) systems in meat plants aids in improve the microbial quality of the comminuted meat products.

Application of Hazard Analysis and Critical Control Point in Sports Meeting Food

This study discusses Hazard Analysis and Critical Control Point (HACCP) theory and its effect on sports meeting food security management to provide a new way for solving sports meeting food security problems. Hazard factors in sports meeting security management are detected by identifying and analyzing potential hazard links and control strategies are put forward through combining characteristics of sports meeting food security process and analyzing critical control points. According to the good results from various management methods of one sports meeting in this city, we found that after using the HACCP management mode, the health knowledge awareness rate of workers increased to 91%, health certificate holding rate increased from 74 to 100% and dimission rate of staffs dismissed due to “five diseases” increased from 88 to 100%, which not only saves material and financial resources, but also had better effect than traditional mode. Therefore, the control strategy of sports meeting food security should be based on food security management process and five aspects, which are food practitioner and sports meeting participants, raw materials of food, tableware, environment and methods, should be controlled. HACCP management system is an effective way for ensuring food safety and it is a reliable way to carry out a quality management system that centers on HACCP in food safety management.

Application of Hazard Analysis and Critical Control Point (HACCP) System in Hygiene Management of Nutritious Food Provided for College Sports Students

Nutritious food poisoning events have increasingly happened in sports students recently. To prevent nutritious food poisoning in college sports students, three nutritious food companies with the daily lunch supply quantity of 12,000, 7,000, 3,000 and one school canteen with the daily lunch supply quantity of 900 are taken as research objects. Through hazard analysis, Critical Control Points (CCP) are confirmed: food purchasing, food cooking and heating, washing and disinfection of cooked food containers, physical condition of employees and hand washing and interval time of food from out of pan to consumption. In addition, relevant intervening measures for CCP are put forward: purchase food by normal way; heat food thoroughly; perform thermal disinfection before every use of cooked food containers; forbid to employ a person who obstructs food hygiene condition; wash and disinfect; restrain interval time of food from out of pan to consumption to less than 3 h. The method is proved to be simple and easy to perform, 4 research objects can strictly carry out intervention measures basically and the supplied nutritious foods meet health requirements.

Application of Hazard Analysis and Critical Control Points in Cherry Juice Processing Enterprises

Qingdao is one of the homelands for Cherry in China and in recent years, deep processing industry of cherry is developing rapidly. In this study, Hazard Analysis and Critical Control Points (HACCP) quality control system is introduced into production process of cherry juice, which has effectively controlled food safety risks in food production processes. The practices have proved that application of HACCP system reduced probability of pollution in cherry juice production process effectively. The application of risk control system in cherry juice production provides benefits for standardization of the production process and helps in food safety supervision in production processes.

Prevalence of Bacteria and Absence of Anisakid Parasites in Raw and Prepared Fish and Seafood Dishes in Spanish Restaurants

This study evaluated the presence of bacteria and anisakid parasites in 45 samples of raw anchovies in vinegar, a dish widely eaten in Spain, and in 227 samples of cooked fish and cephalopods served in Spanish food service establishments. Our analysis showed that, according to European and Spanish regulation, 14 to 30% of the prepared fish and cephalopod dishes exceeded the maximum allowable level for mesophilic aerobic counts, and 10 to 40% of these samples exceeded the allowable levels for Enterobacteriaceae. None of the studied samples showed evidence of anisakid parasites, Escherichia coli, Staphylococcus aureus, Salmonella, or Listeria monocytogenes. These results indicate that application of hazard analysis and critical control points, food safety training courses, and routine inspections in compliance with current European and Spanish legislation help protect consumer health.

English

Nectar is a natural product collected by bees from which honey is produced. Honey possesses antibacterial activity and is classified as peroxide and non-peroxide components. The contribution of these components is discussed briefly to ascertain their contribution to the antibacterial activity. Data of origin and floral sources of honey and antimicrobial activity against different bacteria species are summarized. It was concluded that inhibition of growth of bacteria is principally due to the peroxide effect, which is very common in honey wide world because it is a derivative compound from bees. Although the peroxide effect could be reduced when honey is processed, the application of hazard analysis and critical control points could prevent the reduction. The research carried out so far indicates that honey is successfully used to control some food pathogens and owing to this, it could be used in food preservation. Key words: Antibacterial activity, honey, peroxide activity, non-peroxide activity.

Application of Hazard Analysis and Critical Control Points (HACCP) to the Cultivation Line of Mushroom and Other Cultivated Edible Fungi

The Hazard analysis and critical control points (HACCP) is a preventive system which seeks to ensure food safety and security. It allows product protection and correction of errors, improves the costs derived from quality defects and reduces the final overcontrol. In this paper, the system is applied to the line of cultivation of mushrooms and other edible cultivated fungi. From all stages of the process, only the reception of covering materials (stage 1) and compost (stage 3), the pre-fruiting and induction (step 6) and the harvest (stage 7) have been considered as critical control point (CCP). The main hazards found were the presence of unauthorized phytosanitary products or above the permitted dose (stages 6 and 7), and the presence of pathogenic bacteria (stages 1 and 3) and/or heavy metals (stage 3). The implementation of this knowledge will allow the self-control of their productions based on the system HACCP to any plant dedicated to mushroom or other edible fungi cultivation.