Critical Control Point Approach Research Articles

Expressed breast milk on a neonatal unit: A hazard analysis and critical control points approach

With the increasing use of human milk and growing evidence of the benefits of mother's milk for preterm and ill newborns, guidelines to ensure its quality and safety are an important part of daily practice in neonatal intensive care units. Operating procedures based on hazard analysis and critical control points can standardize the handling of mother's expressed milk, thereby improving nutrition and minimizing the risk of breast milk-induced infection in susceptible newborns. Because breast milk is not sterile, microorganisms can multiply when the milk is not handled properly. Additional exogenous contamination should be prevented. Strict hygiene and careful temperature and time control are important during the expression, collection, transport, storage, and feeding of maternal milk. In contrast to formula milk, no legal standards exist for the use of expressed maternal milk. The need for additional measures, such as bacteriological screening or heat treatment, remains unresolved.

Application of a HACCP–QMRA approach for managing the impact of climate change on food quality and safety

Abstract The work presented focuses on predictive modelling for estimating the risk to consumers due to consumption of food contaminated with Specific Foodborne Pathogens (SFP) or estimating the remaining shelf life of the product. An approach based on integration of the existing Hazard Analysis and Critical Control Point (HACCP) approach with the Quantitative Microbial Risk Assessment (QMRA) is presented which is developed as part of the Chill-On EC FP6 research project. The paper describes the main principles of operation of the system and introduces elements of practical implementation and operation of the HACCP system combined with QMRA as well as a Shelf Life Predictor (SLP). The possibility for managing the impact of climate change by using HACCP–QMRA–SLP in supply chains is discussed.

Improving Environmental Sanitation, Health, and Well-Being: A Conceptual Framework for Integral Interventions

We introduce a conceptual framework for improving health and environmental sanitation in urban and peri-urban areas using an approach combining health, ecological, and socioeconomic and cultural assessments. The framework takes into account the three main components: i) health status, ii) physical environment, and iii) socioeconomic and cultural environment. Information on each of these three components can be obtained by using standard disciplinary methods and an innovative combination of these methods. In this way, analyses lead to extended characterization of health, ecological, and social risks while allowing the comprehensive identification of critical control points (CCPs) in relation to biomedical, epidemiological, ecological, and socioeconomic and cultural factors. The proposed concept complements the conventional CCP approach by including an actor perspective that considers vulnerability to risk and patterns of resilience. Interventions deriving from the comprehensive analysis consider biomedical, engineering, and social science perspectives, or a combination of them. By this way, the proposed framework jointly addresses health and environmental sanitation improvements, and recovery and reuse of natural resources. Moreover, interventions encompass not only technical solutions but also behavioral, social, and institutional changes which are derived from the identified resilience patterns. The interventions are assessed with regards to their potential to eliminate or reduce specific risk factors and vulnerability, enhance health status, and assure equity. The framework is conceptualized and validated for the context of urban and peri-urban settings in developing countries focusing on waste, such as excreta, wastewater, and solid waste, their influence on food quality, and their related pathogens, nutrients, and chemical pollutants.

Evaluation of national pandemic management policies—A hazard analysis of critical control points approach

Analyses of pandemic preparedness policies revealed weaknesses in control systems of European nations. This reinforces the need to support countries in their endeavours to prevent and contain pandemics. A Hazard Analysis and Critical Control Points (HACCP) was applied to a generic plan to identify weaknesses in pandemic management policies, in order to develop recommendations for improving national pandemic management systems. Policy components considered in our analysis are command and control, early case detection and disease surveillance, and community containment management. The main critical areas identified in national pandemic control were: communication systems among all institutions and levels involved in pandemic management, guidelines and regulations describing how key personal and institutions should operate during a pandemic, training and dissemination of information to health care personnel involved in outbreak management. The HACCP analysis highlighted the need for agreed communication structures, clear division of responsibilities and harmonised policy guidelines at all levels of pandemic management. Being prepared is the key to successfully coordinate and implement response measures when a pandemic emerges.

De-Boned Beef - An Example of a Commodity for which Specific Standards could be Developed to Ensure an Appropriate Level of Protection for International Trade

De-boned beef from which lymph nodes and risk material associated with bovine spongiform encephalopathy have been removed, is a product which can be produced for safe international trade irrespective of whether the locality of production is recognized as free from so-called transboundary diseases or not. Further processing of such beef provides an additional safety factor. However, this approach requires specific control measures being in place, supported by appropriate auditing and certification procedures. This document presents the arguments supporting this concept and details how safety in respect of both animal diseases and human food safety can be achieved using an integrated hazard analysis and critical control points approach.

Impact of Toasting Oak Barrels on the Presence of Polycyclic Aromatic Hydrocarbons in Wine

Toasting Quercus sp. oak wood is one of the key stages in manufacturing barrels intended for aging wines and spirits. During this operation, the increase in temperature causes variable modifications in the physical structure and, more importantly, the chemical composition of the wood. Polycyclic aromatic hydrocarbons (PAH) are high-risk molecules likely to be formed during toasting of the wood and later extracted by wine or spirits in direct contact with the barrel. In the context of an analysis of all potential sources of risk associated with the manufacture of barrels for winery use [prevention policy defined using a Hazard Analysis Critical Control Point (HACCP) approach], we carried out a preliminary study to provide a more accurate assessment of potential risks related to the presence of PAH in cooperage and winemaking. Wood toasted to different levels under different conditions, as well as wines aged in barrels made using different methods, was analyzed by gas chromatography and mass spectrometry (GC-MS) for the identification of the main PAH present, quantification of each of the molecules extracted, and estimation of any possible toxicological risks, via a comparison of values with those measured in other types of food. The results clearly showed that the heating processes associated with barrel production actually resulted in the formation of various molecules in the PAH family. However, only a minority of the target PAH presented high toxicity, particularly carcinogenic potential. Because of the specific toasting process used, benzo[a]pyrene, the best-known, and one of the most dangerous, contaminants, was not significantly present in toasted barrel wood. In view of the PAH concentrations in wood and the low solubility of these compounds, their extraction in wine is apparently relatively slow and limited. Finally, comparing the overall PAH concentrations, and particularly those of the most toxic compounds, with estimated absorption from food or the environment, we found it was obvious that the contribution of toasted barrels to the total amount was extremely low and should not, therefore, be considered a major health concern.

Getting strategic about environment and health

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Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands

A 5-year commercial trial was run to test a new retail-to-farm trading model focused on beef eating quality as assessed by consumers. Retail description and pricing was based on cooked eating quality outcomes, dispensing with conventional anatomical cut description. Eating quality prediction was obtained by extensive use of the Meat Standards Australia (MSA) prediction model, which assigns a palatability score for each muscle from a given carcass when cooked by various methods. Pricing from the retail store to the boning and fabrication operation and from there to the supplying farmer was based on a % of retail value basis, thereby providing a direct incentive for the entire chain to focus on consumer satisfaction. Extensive yield and quality recording was conducted, providing detailed data to all participants and highlighting the magnitude of true value differences between carcasses, often of very similar type and appearance. The trial was successful in that sales continued to increase throughout the period and it has continued as an expanding commercial venture. The novel offer of fresh beef and cooked beef meals resulted in balanced carcass disposal and enhanced value to consumers. Systems were successfully developed to manage the process through each segment of the supply chain. It is believed that the principles demonstrated have broader industry relevance and provide the potential to stimulate substantial innovation and to reposition beef as a more contemporary food category. There are challenges in adopting this philosophy however due to required changes in technical procedures, in educating consumers regarding a new product offer and, more particularly, in changing industry culture.

Hazard analysis and critical control point of frying – safety assurance of fried foods

AbstractDeep frying can pose hazards due to oil deterioration (oxidation, polymerization, hydrolysis) and harmful components formation such as trans fatty acids, highly oxidized or polymerized constituents of fatty acids and acrylamide. An analysis of safety hazards of the production of the potato chips and french fries, was carried out from potato harvesting until final products packaging according to hazard analysis and critical control point approach focusing mainly on the first three principles. Since frying is considered a critical control point, the critical limits for the frying temperature and for the potential hazards must be controlled in order to ensure fried products safety.

Two-dimensional environmental profiles of growth, deoxynivalenol and nivalenol production by Fusarium culmorum on a wheat-based substrate.

To determine the effect of interacting conditions of water activity (aw, 0.99-0.85), temperature (15, 25 degrees C) and time (40 days) on growth and production of the mycotoxins deoxynivalenol (DON) and nivalenol (NIV) by Fusarium culmorum on a wheat-based agar medium. Fusarium culmorum grew optimally at 0.995aw and minimally at 0.90 at both 15 and 25 degrees C. No growth was observed at <0.90aw. Overall, temperature, aw and their interaction had a statistically significant effect on the growth rate of F. culmorum. Production of both DON and NIV were over a much narrower range (0.995-0.95aw) than that for growth. The highest concentrations of DON and NIV levels were produced at 0.995aw and 0.981aw at 25 degrees C, respectively, after 40 days of incubation. Statistically, aw, temperature and incubation time, and aw x temperature and temperature x incubation time had a statistically significant effect on DON/NIV production. This is the first detailed report on the two-dimensional environmental profiles for DON/NIV production by F. culmorum in the UK. As part of a hazard analysis critical control point (HACCP) approach, this type of information is critical in monitoring critical control points for prevention of DON/NIV entering the wheat production chain.

Error budget calculations in laboratory medicine: linking the concepts of biological variation and allowable medical errors

Background: Random, systematic and sporadic errors, which unfortunately are not uncommon in laboratory medicine, can have a considerable impact on the well being of patients. Although somewhat difficult to attain, our main goal should be to prevent all possible errors. A good insight on error-prone steps in the laboratory process is essential to achieving a structured system for error reduction. Methods: Here, the process of laboratory medicine is divided into phases, and for each phase, an error frequency is presented. While error frequencies in the laboratory (pre-analytical to post-analytical) have been reported elsewhere, we also include them in the present paper. In order to investigate error frequencies in the pre-pre- and post-post-analytical phases, clinicians were asked to carefully answer questions concerning their ordering strategies for laboratory investigation and their interpretation of results. Results: In the present study, the overall error rate in laboratory medicine was found to be 20.0%. The error percentages in the pre-pre- and post-post-analytical phase were about 12.0% and 5.0%, respectively. This indicates that, also on the clinical side, error reduction is desirable, especially in the requesting of laboratory investigation. Error reduction can be achieved through process redesigning by, for example, applying the Hazard Analysis and Critical Control Points approach. The error budget that clinicians might spend, based upon critical differences, is 26.9%. For the same test set and production circumstances, the overall biological variation is 7.9%. Clinicians thus take the error rates into account in their practical, daily use, and the ultimate achievable in laboratory medicine is biological variation. Conclusions: Several currently available software applications can aid error reduction in clinical chemistry. Both laboratory consultants and the use of information and communication technology are essential tools in optimizing the efficiency of laboratory medicine.

Comparison of phenotypic and genotypic characteristics of Salmonella bredeney associated with a poultry-related outbreak of gastroenteritis in Northern Ireland

To employ a combination of phenotypic and genotypic subspecies typing methods to aid in an epidemiological investigation of an outbreak of Salmonella bredeney involving ten persons. Isolates were characterised by employing antibiogram typing, in addition to two genotyping techniques, including pulsed field gel electrophoresis (PFGE), random amplification of polymorphic DNA (RAPD) with two oligonucleotide primers. An outbreak of gastroenteritis associated with S. bredeney (serovar O:4 H:Lv 1,7) occurred in Belfast, Northern Ireland in November 1997. In total, ten cases were confirmed, of which eight had consumed chicken cooked at local butchers and retailed through one of two local bakeries. One of the remaining cases was secondarily infected within her home and the final case had eaten a product other than cooked chicken from one of the bakeries. Food preparation practices were inadequate in one of the bakeries in question and record keeping and possibly cooking procedures were inadequate in the butchers. S. bredeney was isolated from an uncooked chicken supplied to the butchers confirming that improperly cooked chicken was most likely the source of the outbreak. All outbreak clinical isolates were indistinguishable from each other and were similar to the isolate obtained from the uncooked poultry demonstrating that these DNA-based methods were valuable in the molecular characterization of S. bredeney. This report emphasises the importance and maintenance of an effective hazard analysis critical control point (HACCP) approach to the processing and retailing of foodstuffs containing chicken in order to help eliminate hazards to public health.

Controlling organic chemical hazards in food manufacturing: a hazard analysis critical control points (HACCP) approach.

Hazard analysis by critical control points (HACCP) is a systematic approach to the identification, assessment and control of hazards. Effective HACCP requires the consideration of all hazards, i.e., chemical, microbiological and physical. However, to-date most 'in-place' HACCP procedures have tended to focus on the control of microbiological and physical food hazards. In general, the chemical component of HACCP procedures is either ignored or limited to applied chemicals, e.g., food additives and pesticides. In this paper we discuss the application of HACCP to a broader range of chemical hazards, using organic chemical contaminants as examples, and the problems that are likely to arise in the food manufacturing sector. Chemical HACCP procedures are likely to result in many of the advantages previously identified for microbiological HACCP procedures: more effective, efficient and economical than conventional end-point-testing methods. However, the high costs of analytical monitoring of chemical contaminants and a limited understanding of formulation and process optimisation as means of controlling chemical contamination of foods are likely to prevent chemical HACCP becoming as effective as microbiological HACCP.

On-farm pork food safety: Attitudes and beliefs of swine practitioners

Objective: To assess US swine veterinarians’ knowledge of and attitudes toward on-farm food-safety verification and auditing, veterinary training methods, and the Hazard Analysis Critical Control Point (HACCP) approach. Method: Attendees at the 1999 American Association of Swine Practitioners (AASP) annual meeting were asked to complete a written survey. Results: Swine practitioners from 23 states, who had offices or practices in the USA, provided 243 usable surveys. Respondents found private practitioners or herd veterinarians most acceptable as auditors of on-farm food-safety practices. Most methods of certification for the auditor were acceptable. The AASP was the preferred group to evaluate and certify veterinarians as auditors. Respondents believed that the HACCP approach to food safety was effective for residue avoidance, but were mixed in their opinion about its effectiveness in preventing microbial contamination. Implications: Veterinarians are interested in expanding the on-farm services they provide in food safety, and are willing to take further training to provide on-farm auditing and verification. Veterinarians would prefer AASP to take leadership in on-farm food-safety evaluation and certification of veterinarians.

Critical control points of complementary food preparation and handling in eastern Nigeria.

To investigate microbial contamination and critical control points (CCPs) in the preparation and handling of complementary foods in 120 households in Imo state, Nigeria. The Hazard Analysis Critical Control Point (HACCP) approach was used to investigate processes and procedures that contributed to microbial contamination, growth and survival, and to identify points where controls could be applied to prevent or eliminate these microbiological hazards or reduce them to acceptable levels. Food samples were collected and tested microbiologically at different stages of preparation and handling. During cooking, all foods attained temperatures capable of destroying vegetative forms of food-borne pathogens. However, the risk of contamination increased by storage of food at ambient temperature, by using insufficiently high temperatures to reheat the food, and by adding contaminated ingredients such as dried ground crayfish and soybean powder at stages where no further heat treatment was applied. The purchasing of contaminated raw foodstuffs and ingredients, particularly raw akamu, from vendors in open markets is also a CCP. Although an unsafe environment poses many hazards for children's food, the hygienic quality of prepared food can be assured if basic food safety principles are observed. When many factors contribute to food contamination, identification of CCPs becomes particularly important and can facilitate appropriate targeting of resources and prevention efforts.

FACTORS AFFECTING THE EMERGENCE OF NEW PATHOGENS AND RESEARCH STRATEGIES LEADING TO THEIR CONTROL1

ABSTRACT Control of foodborne emerging or reemerging microbial pathogens has proven to be difficult. Even the Hazard Analysis Critical Control Point (HACCP) approach is intended to manage known hazards. We propose that each change occurring in the food chain – encompassing human, technological, and environmental factors – creates a new selection pressure that drives microbial adaptation and emergence potential. Escherichia coli O157:H7 is examined here, as a case study, to illustrate the multidimensional nature of pathogen emergence. While future emergence or reemergence events are expected, the fundamental questions of what, where, who, when, and how such events will unfold are unknown. Contingency planning can provide responses to probable hazard scenarios, with a goal of developing practical controls. Examples of potential microbial hazards and changes in the food chain are presented. Once a hazard, associated food, locale, and at‐risk population are identified, critical acute research questions need to be answered. Longer term research will improve our ability to respond to the next inevitable emergence event. Such coordinated endeavors will permit rapid modification and deployment of a science‐based hazard management system that will prevent or minimize human risks.

SHELF-LIFE OF FRESH FILLED PASTA. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF THE MANUFACTURING PROCESS AND HOUSEHOLD PRACTICES

Hazard Analysis and Critical Control Point (HACCP) approach was used to assess the safety of a fresh filling pasta (ricotta-filled ravioli) manufacturing plant in La Plata region, Argentina. Household practices like cooking and holding meals before serving were also evaluated. Samples of ricotta, main raw material of the filling, showed colony counts of Enterobacteriaceae total microorganisms, molds and yeasts of (5 x 10(3)-1 x 10(5)), (1 x 10(5)-1 x 10(8)) and 1 x 10(5) CFU/g, respectively. E. coli was also detected in one out of five samples, suggesting a hazardous condition of this raw material. Salmonella spp. was not isolated from any of the dough samples tested. Ricotta filling showed high colony counts of mesophilic microorganisms (6 x 10(6) CFU/g), Enterobacteriaceae (1 x 10(5)-1 x 10(6) CFU/g), while E. coli was detected in 20% of the samples. Counts of B. cereus, S. aureus were less than 1 x 10(2) CFU/g in the analyzed materials. In the finished product (ricotta-filled ravioli), the colony counts of mesophilic microorganisms and Enterobacteriaceae were 3 x 10(8) and 8 x 10(5) CFU/g, respectively. Critical Control Points found were cooking and holding time before serving. The implementation of suggested corrections allowed the microbial quality of the final product (ricotta-filled ravioli) to be improved considerably. The growth of total microbial counts during refrigerated storage (0, 4, 8 and 10C) were measured and the shelf-life of ricotta and ricotta-filled ravioli was calculated.

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.

The street food trade in Africa: safety and socio-environmental issues

The aim of this article is to draw attention to the public health hazards and socioecological problems posed by the street food industry in Africa. To mitigate these problems and enhance sustainable development of the street food trade, the paper emphasizes the need for African countries to intensify the education of street food consumers, and vendors in particular, on basic food safety matters and formulate their codes of practice for street foods using the Hazard Analysis Critical Control Point (HACCP) approach. In view of their general weakness on the individual basis, consumers are urged to form organizations through which they can assert their rights and be heard on matters affecting them.

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.