HACCP Approach Research Articles

Impact of the HACCP System on a Catering Facility: Special Reference to Ready-to-Eat Salads

The consumption of ready-to-eat salads (RTE) in developing countries has increased considerably in a time where the food borne disease linked to vegetable salads poses serious safety threats. Most methods have been used to increase the microbiological safety of RTE salads. This study aims to evaluate the impact of the HACCP system on a catering facility for RTE salads such as niçoise salads (NS), Tunisian salads (TS) and green salads (GS). A total of 238 samples were tested to determine the microbiological quality and identify possible correlations between them. 118 samples were evaluated before the implementation of the HACCP system and 120 samples after the application of the HACCP approach. The microbiological evaluation was focused on the total mesophilic flora (TMF), Staphylococcus aureus (SA), Escherichia coli (EC) and Salmonella spp. The obtained results indicated that the implementation of the HACCP system had no effect on the general microbiological profile since the general unsatisfactory analysis rate was 85% before HACCP implementation system and remained unchangeable after the HACCP application. However, a significant difference between NS, TS and GS where distinguishable with NS presenting the best ranking (35%) of satisfactory analysis. For EC profile, a significant association between the EC deterioration state of RTES and the HACCP application was found. While, a significant association between TMF classifications and the three RTE categories was noted. However, no significant changes of SA profile between the three RTES categories were observed. Besides, no Salmonella spp was detected during the current analysis (n= 238). Thus, the binary logistic regression on microbial profiles revealed high correlation between the SA and EC classification outcomes. Hence, through this study a personalized and operational microbial model was presented which leads to better prediction of failures leading to inspire professionals to adopt the present statistical model for identifying the contamination and to explore appropriate solutions.

QUALITY ASSURANCE OF BOTTLED DRINKING WATER USING THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM APPROACH

This paper discusses on implementing the design of a quality assurance system using the Hazard Analysis Critical Control Point HACCP approach. The HACCP is often considered by people who are not familiar as a problematic, complicated system that has to be left to experts. This system focuses on preventive measures by controlling the hazards of the drinking water treatment process to prevent the occurrence of diseases due to poisoned water and maintain product quality. This research was conducted at a bottled drinking water company. This company needs to commit to producing products that are hygienic and safe for consumption. In this study, laboratory testing of the finished goods was intended to determine the conformance quality of the product. The sample test result found the coliform bacteria in the bottled drinking water product. At last, this study developed critical control points in the daily operations by applying the whole HACCP principles based on the latest applicable standards.

ANALISIS RISIKO CEMARAN MIKROBIOLOGIS PADA PENGELOLAAN PERALATAN MAKAN DAN MINUM DI KANTIN SEKOLAH DASAR

Food services must pay attention to a proper sanitary and hygiene practices, including on the eating and drinking utensils used in school cafetaria. Eating and drinking utensils management must prevent contamination, so it does not pose any risks of adverse health effect to the students. Preliminary test showed that the glass swab sample total plate count result was 2.894,6 CFU/cm 2 , thus it did not comply to the health regulation. This research aims to analyze the risks of managing eating and drinking utensils in the school cafetaria using the HACCP method by determining its critical control points (CCPs). This is an observasional study in which the object was two state elementary school cafetaria in Pakis Village, Sawahan region, Surabaya. Data was collected through observations, interviews, and samplings. Total plate count was measured on the utensils swab samples, while E.coli and total coliform was counted on the washing water samples. Based on the HACCP approach, the equipment management flow starts with handwashing, followed by using, washing and storing utensils. As from the result suggested, it is known that there are microbiological hazards in the utensils management, causes of risks originated from the utensils management, there are necessary control measures, CCPs are identified in the utensils management flow, and equipment management is able to pose risks of contamination and disease transmission. Causes of risks from the utensils management include washing water microbiological quality and inadequate washing stage. The necessary control measures can be applied to the identified CCPs, namely at the scraping, washing, rinsing, sanitizing, and drying stages.

Microbiological Compliance Assessment of Imported Frozen Fishes and Local Fresh Chilled Fishes Marketed in Northern Benin (West Africa)

Since the food safety and the foodborne diseases are becoming a main health concern in developing countries, the aim of this study is to determine, in accordance with the specific international standards, the compliance of the main frozen imported fish and fresh chilled fishes marketed and consumed in Northern Benin. From December 18 to March 5, 2019, the microbiological quality of the two main imported frozen fish (Scomber scombrus and Trachurus trachurus) and the two main freshwater fish locally produced (Clarias gariepinus and Oreochromis niloticus) and marketed in Benin were analysed in accordance with ISO standards specific to each germ counted as Colony-Forming Units (CFU). The Mesophilic aerobic flora and fecal coliforms loads in fresh chilled fishes (256,577 and 349.6 CFU, respectively) are significantly higher (p<0.05) than in the frozen fish (143,620 and 157.0 CFU, respectively) marketed in the northern Benin. T. trachurus seems more contaminated (p<0.01) by these germs than S. scombrus, and O. niloticus showed significantly higher loads (p<0.01) of these bacteria than the C. gariepinus. No salmonella colony was observed in all the samples, and in the fresh and frozen fish, Staphylococcus aureus (11.27 and 10.77 CFU, respectively) and Sulfite-Reducing Anaerobes (0.38 and 0.38 CFU, respectively) loads showed no significant differences (p>0,05) both between origin and between species. However, the microbiological quality of all fish both imported frozen fishes and fresh fishes analysed during this study have not comply with the requirements of the standard AFNOR (2000) specific to frozen fish and fresh chilled fish. They are so classified as “unsatisfactory hygienic” due to their very high fecal coliforms loads. It would therefore be interesting to raise awareness among stakeholders in the marketing system for fish products on good hygiene practices and the HACCP approach.

Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen

The present study aimed to investigate the viable eumycetes population of indoor air sampled in a mass catering plant that produces up to 1200 meals per day. The combination of a culture-dependent and -independent approach applied in the food-processing environment was efficient for the identification of airborne eumycetes. Penicillum, Cladosporium and Alternaria were the dominant genera, while Thysanophora, Aspergillus, Rhizopus, Annulohypoxylon, Arthrinium, Aureobasidium and Trametes were found to be in minority. The size and composition of the eumycetes population found in this study do not raise specific concerns. Nevertheless, a quantitative and qualitative monitoring of these bioaerosol should be included in the progress and criticality reports of the HACCP system in the catering services where eumycetes can pose different risks, such as worsening of the overall quality of meals and/or of the work environment. Indeed, these reports are a useful tool in the preventive HACCP approach, provided that an adequate frequency of sampling is planned in order to quicken the pre-warning process.

Using HACCP to Control Hazards in Fresh Noodles Processing Line

Quality assurance norm covering all the processing steps, from farm to table, have become obligatory and assume a fundamental role in process innocuousness. The HACCP system includes a series of inter-related steps, inherent to industrial food processing, including all the operations occurring from production to consumption of the food. A Fresh Noodle (FN), the fourth instant noodle, was an instant noodle without oil-fried process. Comparing with oil-fried noodle, Fresh Noodle (FN) has many advantages in some factors such as freshness, good taste and nutrition and so on. However, the critical problem about Fresh Noodle (FN) is controlling food microorganism that is solving its storage. This study evaluates the safety issues during the production of Fresh Noodle (FN) and it indicates how the hazards (including microbiological, chemical and physical) may be effectively controlled using a HACCP approach.

Developing food safety cultures – are small catering businesses being neglected?

Food safety training, HACCP and safety policies are wasted if food safety cultures are absent. Food safety professionals discuss these cultures but their ideas are not always translated into tangible support, training, and materials for small independent catering businesses. Euan MacAuslan, Senior Training Advisor, The Royal Borough of Kensington and Chelsea, discusses some of the problems and possible options to help these businesses.Food safety professionals (enforcers, advisors, academics, and trainers) increasingly realise the importance of food safety cultures (FSCs), as food safety pressures continue to increase. How do small catering businesses (SCBs) benefit from this concept to improve food safety? SCBs make up approximately 76% of the total hospitality businesses in the United Kingdom,1 and pressures on business margins lead to risk taking. A move away from a certification culture to one of a FSC would be beneficial for all; however, SCB managers receive very little support or guidance about how they can develop a FSC. SCB-friendly publications or training interventions about FSC are rare, and should be introduced covering topics on people skills, behavioural change, motivation, resources, and setting standards.The report into the 2005 Welsh Escherichia coli O157 outbreak stated 'The FSC for a business serving high-risk food was completely inadequate and would not have controlled the risk of cross-contamination'. It recommended that 'Additional resources should be made available to ensure that all food businesses in Wales understand and use the HACCP approach and have in place an effective...safety management system which is embedded in working culture...'2 There is no mention of training or informing owners about the concept of that 'working culture', or FSC, which is '...the aggregation of the prevailing relatively constant, learned, shared attitudes, values and beliefs contributing to the hygiene behaviours used in a particular food handling environment'.3 A total of 37% of respondents to a survey stated, 'I carry out all appropriate food safety behaviours at all times'. A total of 95% of respondents received food hygiene training, and 63% admitted to sometimes not carrying out food safety behaviours.4 Trained food handlers are not necessarily safe food handlers, and everyone in a business must take ownership of food safety.A FSC gives employees a sense of purpose in maintaining food safety standards. Managers must fully understand their roles in helping food handlers to turn theory taught in a training room into supervised practical implementation. Unfortunately, managers rely too much on external trainers and certificates at the moment, and not all have an understanding of the needs of their staffor behavioural management skills. A lack of communication between decision makers and risk takers or observers is a management failure that contributes to food poisoning outbreaks. Managers must identify and eliminate conflicts between best practice and actual working practices, which arise because of management and commercial requirements. They should also ensure that supervisors and employees have the means, resources, and knowledge to carry out instructions on good practice.5 Managers require the knowledge and understanding about their circle of responsibility, namely, setting standards, providing resources, implementing and devising systems to achieve those standards, communicating the standards with their staff, motivating and training their staff, effectively supervising, monitoring, analysing, comparing, adjusting, and improving performance.6 Keeping staffmotivated and introducing beneficial training can be achieved with an understanding of team building and behavioural change.Maybe FSC training for managers at Level 2 is the next step, not necessarily via a qualification route. Effective food safety training issues associated with SCBs are well documented, for example, a lack of supervised practical implementation, languages, literacy, education, staffturnover, low wages, and cultural differences7,8,9 and ethnic cultural values in SCBs tend to widely influence the way businesses are run. …

Embedding Islamic dietary requirements into HACCP approach

Many researches into food safety systems have focused on the private standards created by private firms including companies and NGOs. They mirror the increasing importance of food safety, regulation and also apply HACCP in regulating matters related to food hygiene. This paper discusses on the applicability and embedment of Islamic dietary requirements along with HACCP approach. Coalition of Islamic dietary law and HACCP principles in relating to matters such hygienic, wholesome and halal food have become increasingly important in global food value chain. It gives the advantages for many organizations to adopt and create a dynamic interchange environment to implement, conform and enforce standard-setting for haram substance free products.

Mechanisms for assessing food safety risk

PurposeThe purpose of this paper is to review the methods for assessing food safety risk within a food safety plan.Design/methodology/approachThe research involved analysis of both qualitative and quantitative methods of risk assessment.FindingsRisk assessment is a key element of the HACCP approach to food safety. It requires food business operators and those on HACCP teams to determine both the acceptable level of contamination and the risk for the food business, and ultimately the consumer. The choice of food safety risk assessment model is crucial to an organisation. The mechanisms to determine what is acceptable can be a combination of scientific based and value based criteria and utilise qualitative or semi‐quantitative approaches. Whilst fuzzy logic has a place in making risk assessment more quantitative; specific software tools are required to enable quantitative risk assessment especially where what is acceptable at one point could, subject to other factors later in the supply chain, change to an unacceptable level of risk to the consumer. Quantitative mechanisms are required to make these decisions at organisational, or indeed at policy level, fully transparent.Originality/valueThis research is of academic value and of value to policy makers and practitioners in the food supply chain.

Piloting an intervention to improve microbiological food safety in Peri-Urban Mali

Diarrhoeal diseases remain a major cause of preventable death among children under five years old in developing countries. Studies related to infant diarrhoea causation have demonstrated a higher level of faecal contamination in weaning foods than in drinking water. Many studies have examined the microbiological quality of such foods, but few of them have resulted in an intervention. The present study builds upon an experiment in which the HACCP approach was applied to preparation of two common weaning foods (moni and fish soup) and used to develop simple hygiene measures which mothers could take in preparing and serving foods to their children, to prevent contamination. A randomly selected sample of 60 volunteer mothers was split into two groups of 30, the first receiving messages promoting implementation of the hygiene measures, and the second as a control. Samples of the food were taken in all 60 households at the point where they would have been served to a child. These were examined microbiologically, and physical parameters were measured. The process was repeated after the mothers had received three weeks' training in the preventive measures, and again three months later on an unannounced visit. Before the intervention, thermotolerant coliform (TTC) contamination levels exceeded 100 per gram in 55% of food samples cooled after cooking (prior to child service) and in 86% of samples of food stored prior to child service. After the intervention, the contamination was detected (i.e. >10TTC/g) in less than 17% of food samples cooled (prior to child service) after cooking and in only 4% of food samples reheated after storage and cooled prior to child service. The reduction in faecal contamination was highly significant (P<0.0001). The follow-up visit three months later produced still better results; only 0% to 17% of food samples failed to meet our standard of <10TTC/g. The HACCP approach can lead to effective measures for improving home food safety, and is applicable with modest resources for promotion of food hygiene and safety in a low-income community.

Managerial attitudes, acceptance and efficiency of HACCP systems in Hungarian catering

The Hungarian catering industry has to face up to numerous challenges nowadays because of rising costs and stagnating purchasing power. Under these conditions the managerial acceptance of the compulsory introduction of the HACCP system is rather mixed. This research is based on a direct question survey, with the aim of analysing the relation amongst the strategies of catering service managers, their attitudes towards food hygiene and the HACCP system, their managerial experiences about working with the HACCP system, as well as the evaluation of hygienic practice of catering service providers by independent specialists. More than 1100 questionnaires were processed. Two main approaches were analysed with regard to the general attitudes of catering managers: the hygiene and the cost-oriented approaches. The acceptance of HACCP systems lacked homogeneity to a significant extent. 28% of the respondents considered that the increasing quality and safety were the really important and necessary tasks. 41% of the respondents had a rather reluctant attitude towards their systems, mainly as a consequence of fear of extra investment and administrative burdens. Last but not least, the third group of managers accepted the importance of hygiene, but did not acknowledge the possibilities offered by HACCP for better work-organisation and clearer determination of responsibility. The structural equation analysis between the managerial strategy and attitudes, as well as the hygienic conditions, have proven numerous significant relations between these factors, but the results highlight the importance of efforts aiming at better integration of the HACCP approach in managerial activities. There is a real danger that this system will be simplified to accomplish administrative tasks.

HACCP-based program for on-farm food safety for pig production in Australia

The standard Codex HACCP approach was modified to allow a hazard analysis and critical control point determination to be conducted at an industry level and then used to determine the appropriate on-farm food safety control measures for pig production in Australia. A detailed risk-based profile with hazard identification, hazard characterisation and levels of microbial contamination for production and primary processing was used as a major technical resource to inform HACCP determinations. The process resulted in the identification of Critical Control Points for control of a specific physical hazard (non-recovered broken needles) and prevention of violations of Maximum Residue Limits with agricultural and veterinary chemicals. In relation to the identified microbiological hazards, it was noted that there are numerous Good Agricultural Practices (GAP) to prevent and/or reduce their risk and these controls would also need to be a feature of any on-farm food safety program. By applying a HACCP-based approach it was determined that the application of a set of Good Agricultural Practices on-farm would be effective in ensuring low risk. It was, therefore, concluded that on-farm food safety programs may not warrant full (i.e. Codex compliant) HACCP plans at the individual enterprise level provided appropriate GAP is in place. The results provide pig producers and the Australian pig industry with the elements of a HACCP-based food safety system that are scientifically justifiable, understandable and realistic to apply. These features are essential elements that underpin successful implementation and compliance by industry.

Improving microbiological food Safety in peri-urban Mali; an experimental study

IntroductionTwenty years ago, a WHO review of the literature assumed that most food-borne disease transmission in developing countries takes place within the home, and advocated a major programme of interdisciplinary research to develop and test cost-effective interventions to promote food hygiene. MethodsThe HACCP approach was applied step by step, to two selected weaning foods prepared by 15 volunteer mothers in peri-urban Mali. After setting Critical Control Points (CCP), actions were taken to control, reduce or eliminate microbial growth at these points. 432 food samples were collected and examined for thermotolerant coliforms in a local laboratory to assess the effectiveness of the approach. Lessons learnt were translated into messages delivered in a pilot study. ResultsTraditional cooking was very effective in eliminating faecal contamination; reheating was as effective as cooking when adopted, because there was no significant difference in the temperatures reached in both cases. Behavioural corrective actions were effective in controlling faecal contamination at the other CCPs (serving the child after cooking and after reheating). ConclusionIn conclusion, the HACCP experiment improved significantly the bacterial safety of both types of weaning food studied.

Standardized food safety management: the case of industrial yoghurt

PurposeThe recently introduced ISO 22000:2005 modified the classical HACCP approach by embedding food safety into the wider context of a standardized management system and refining the required safety control measures. There is little guidance regarding ISO 22000 implementation as well as inconsistencies regarding definitions and control measures specifications. This paper aims to provide a structured approach for the implementation of ISO 22000, applied to the case of industrial yoghurt.Design/methodology/approachThe approach consisted of two stages. The first primarily comprises the interpretation of the ISO 22000 specifications. The second includes the application of these requirements (as interpreted) to industrial yoghurt manufacture, considering all major varieties (set, stirred and strained) and types (with or without flavourings).FindingsThe paper reveals a managerial perspective of ISO 22000, overcoming existing inconsistencies for determining the necessary control measures, as applied to industrial yoghurt.Research limitations/implicationsThis research is limited to the case of industrial yoghurt considered. However, the methodology used is general and can apply to any other product.Originality/valueThis paper provides an interpretation of ISO 22000, based on other standardized management system practices and widely accepted managerial principles. The findings can help in the development of the necessary state‐of‐the‐practice tools to facilitate future ISO 22000 implementations, in conjunction with the ISO 9001 quality standard.

Process-induced food toxicants: occurrence, formation, mitigation, and health risks

Preface. List of contributors. PART I: Specific Toxicants Related to Processing Technology. 1 Introduction to Food Process Toxicants ( David R. Lineback and Richard H. Stadler ). 1.1 History and Role of Food Processing. 1.2 General Approaches to Food Processing. 1.3 Concerns about Food Safety during Food Processing. 1.4 Food-Borne Processing Toxicants: Setting Priorities. 1.5 Issues of Process Toxicants Present in Small Amounts in Foods. 1.6 Outlook. 2 Thermal Treatment. 2.1 Acrylamide ( Craig Mills, Donald S. Mottram, and Bronislaw L. Wedzicha ). 2.2 Acrolein ( Takayuki Shibamoto ). 2.3 Heterocyclic Aromatic Amines ( Robert J. Turesky ). 2.4 Hazards of Dietary Furan ( P. Michael Bolger, Shirley S-H. Tao, and Michael Dinovi ). 2.5 Hydroxymethylfurfural (HMF) and R elated Compounds ( Francisco J. Morales ). 2.6 Chloropropanols and Chloroesters ( Colin G. Hamlet and Peter A. Sadd ). 2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGE s) in Food ( Thomas Henle ). 2.8 Polyaromatic Hydrocarbons ( Jong-Heum Park and Trevor M. Penning ). 3 Fermentation. 3.1 Ethyl Carbamate (Urethane) ( Colin G. Hamlet ). 3.2 Biogenic Amines ( Livia Simon Sarkadi ). 4 Preservation. 4.1 N -Nitrosamines, Including N -Nitrosoaminoacids and Potential Further Nonvolatiles ( Michael Habermeyer and Gerhard Eisenbrand ). 4.2 Food Irradiation ( Eileen M. Stewart ). 4.3 Benzene ( Adam Becalski and Patricia Nyman ). 5 High Hydrostatic Pressure ( Alexander Mathys and Dietrich Knorr ). 5.1 Introduction. 5.2 HPP. 5.3 Chemical and Matrix Effects. 5.4 Microbial Effects. 5.5 Allergenic Potential. 5.6 Conclusion. Annex. References. 6 Alkali and/or Acid Treatment. 6.1 The Dietary Significance of Processing-Induced Lysinoalanine in Food ( Mendel Friedman ). 6.2 Dietary Significance of Processing-Induced D-Amino Acids ( Mendel Friedman ). 6.3 Chloropropanols ( Jan Velisek ). PART II: General Considerations. 7 Application of HACCP for the Management of Processing Contaminants ( Yasmine Motarjemi, Richard H. Stadler, Alfred Studer, and Valeria Damiano ). 7.1 Introduction. 7.2 Processing Contaminants: Risks and Control Measures. 7.3 HACCP: the Backbone of Food Safety Assurance. 7.4 Application of HACCP to Processing Contaminants. 7.5 A Case Study on the Application of the HACCP Approach for the Management of Processing Contaminants: Extruded Cereal Snack. 7.6 Conclusions. Acknowledgment. References. 8 Emerging Food Technologies ( Fanbin Kong and R. Paul Singh ). 8.1 Introduction. 8.2 Pulsed Electric Fields. 8.3 Pulsed UV Light. 8.4 Ultrasound. 8.5 Microwave and Radio-Frequency Processing. 8.6 Ohmic Heating. 8.7 Infrared Heating. References. 9 Food Processing and Nutritional Aspects ( Josef Burri, Constantin Bertoli, and Richard H. Stadler ). 9.1 Introduction. 9.2 Food Processing and Major Benefits. 9.3 Conclusions and Future Research Needs. References. 10 Risk Communication ( David Schmidt and Danielle Schor ). 10.1 Introduction. 10.2 Attitudes about Food-Related Risks. 10.3 Ranking Risks: Placing Risks in Context. 10.4 Effective Communication Techniques: Examples. 10.5 Challenges and Barriers. 10.6 Future Prospects. References. 11 Risk/Risk and R isk/Benefit Considerations ( Leif Busk ). 11.1 Introduction. 11.2 Mitigation and Potential Risk of Other Possible Food Safety-Related Issues. 11.3 Research Needs. 11.4 Challenges and Future Prospects. References. Index.

Consumers’ perceptions and awareness of food safety practices in Barbados and Trinidad, West Indies – a pilot study

AbstractThe objectives of this pilot study were to determine perception and awareness of food safety practices of consumers in Trinidad and Barbados. A structured questionnaire was self‐administered to 148 respondents. Data were analysed by descriptive and chi‐square analysis. Most (92%) consumers rated having safe food practices as ‘very important’. Only 25.7% heard of the acronym ‘HACCP’ (Hazard Analysis and Critical Control Point), associated the HACCP approach to safe food preparation (25.7%) and reported it recommendatory in homes (19.6%). More than one‐third (45.6%) felt that up to 20% of food poisoning was associated to the home. Over the last 12 months, 18.2% of consumers and/or family members had experienced food‐borne illness, but no one associated it to the home. More (P &lt; 0.01) consumers in Trinidad than in Barbados were aware of the HACCP, experienced food‐borne illness and allowed pets in the kitchen. This study identified many gaps in proper food safety practices in the homes.

Water reuse in a shrimp processing line: Safety considerations using a HACCP approach

The large consumption of water involved in food manufacturing is prompting food processors to optimise the use. Treating and reusing or recycling water within the food plant results in substantial reduction of water use and wastewater production and discharge. If implemented, water reuse should be integrated into existing HACCP programs, and HACCP plans specifically addressed to the actual reuse should be elaborated. This paper evaluates the microbiological safety issues associated with water recycling during the production of shrimps ( Pandalus borealis) in brine, and it indicates how the hazards may be effectively controlled using a HACCP approach. Following these procedures, process water recovered from peeling during shrimp processing and treated by means of reverse osmosis could be recycled within the same food unit operation.

HACCP-based approach to the derivation of an on-farm food safety program for the Australian red meat industry

The standard Codex HACCP approach was modified to allow a hazard analysis to be conducted at an industry level which could then be used to derive appropriate on-farm food safety control measures for cattle, sheep and goat production in Australia. Scientific information from a through chain risk profile of the red meat industry was used as a major resource for the hazard analysis. The process resulted in the identification of critical control points for control of bovine spongioform encephalopathy (BSE), prevention of violations of maximum residue limits with agricultural and veterinary chemicals and infection with Cysticercus bovis (Beef Measles). By applying this HACCP-based approach it was determined that the application of a simple set of good agricultural practices (GAP) on-farm would be effective in ensuring low risk. It was, therefore, concluded that on-farm food safety schemes may not warrant full HACCP plans at the individual enterprise level as long as appropriate GAP is in place. The results provide red meat producers with the elements of a HACCP-based food safety scheme that is scientifically justifiable, understandable and realistic to apply which are essential elements that underpin successful implementation and compliance by industry. Subsequently, an on-farm food safety program has been developed to provide an appropriate level of protection for consumers as well as to protect Australia’s trade from food safety-related issues.

Duplex PCR Method for Rapid Detection ofZymomonas mobilisin Cider

A duplex PCR method was developed for Z. mobilis species detection. Two sets of primers were used; the first one targeted a 530 bp region of the 23S rRNA gene, the amplified fragment corresponding to an internal control, while the second targeted a 900 bp region spanning the 16S and 23S rRNA gene regions and was Z. mobilis specific. This second primer pair was designed by comparison with corresponding sequences of a Sphingomonas sp., a bacterium that is phylogenetically the closest to Z. mobilis, and Gluconobacter oxydans that is taxonomically the closest relative found in cider. Results showed that the method was able to specifically amplify the two targets in all studied strains of Z. mobilis while only one fragment, corresponding to the internal control, was amplified for G. oxydans and the tested lactic acid bacteria commonly found in cider. The method threshold was determined by contaminating cider samples containing natural yeast and lactic acid bacteria flora. Within a 24 h period, ciders containing 102 CFU/mL of Zymomonas were detected as positives. The rapidity and reliability of this duplex PCR for detection of Z. mobilis directly from cider will certainly prove to be useful in detecting, early on during the fermentation phase, the presence of this spoilage microorganism. It will also be of interest as a complementary test when using the HACCP approach in the cider and beer industries.

Prevention of ochratoxin A in commodities and likely effects of processing fractionation and animal feeds

Whenever possible, preventing the formation of ochratoxin A (OTA) in susceptible food commodities such as cereals, grapes and coffee beans should be the primary aim. Each product tends to host a specific OTA-producing mould so that the environmental conditions and factors that encourage the subsequent formation of OTA need to be understood. Codes of Practice for prevention and management of OTA are being developed and can be used in conjunction with a HACCP approach to protect the end consumer, in line with EU statutory limits. If prevention fails, an understanding of how concentrations change during the whole food chain may be useful in minimizing the concentrations reaching the consumer. OTA is quite heat stable under neutral conditions but may be partly broken down, e.g. in extrusion processing. In milling or other separation procedures, OTA will be concentrated or reduced in the resulting components. By-products such as ‘cleanings’ or bran may contain high concentrations and are often used for animal feed. Introduction of guideline or statutory maximum concentrations for feed within the EU makes it essential that concentrations of ochratoxin A in such by-products are acceptable. This paper reviews recent literature and findings from recent 5th Framework EU-funded projects.