HACCP Concept Research Articles

Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland

As the interest in plant-based alternative food products has increased significantly in the last years, it is also important to investigate these products regarding microbiological aspects. The aim of this study was to assess the microbiological quality and the occurrence of selected foodborne pathogens in plant-based meat alternative products (PBMA) collected at retail level in Switzerland. A total of 100 PBMA (84 vegan and 16 vegetarian products) was analyzed qualitatively for the presence of Salmonella, Listeria monocytogenes and quantitatively for Staphylococcus aureus, Bacillus cereus group members, Enterobacteriaceae, and the total viable count. Furthermore, pH measurements were carried out and the aw-value was determined. Isolates were further analyzed with Whole Genome Sequencing. The total viable count before the expiration date was between <2 log and 7 log CFU/g (median: 5.97 log CFU/g). In six (6%) samples, Enterobacteriaceae with 2 log to 3 log CFU/g were detected. No Salmonella and no Listeria monocytogenes were detected. However, seven products (7%) were contaminated with other Listeria spp. (six L. innocua and one L. seeligeri). Further findings were two (2%) Staphylococcus aureus ST8 with the presence of selx and tsst-1 genes, and five (5%) Bacillus cereus group members (three B. paranthracis, one B. cereus sensu stricto, and one B. cytotoxicus) which all were diarrhea-associated strains.This study provides data that are relevant for HACCP concepts of companies that produce plant-based meat alternative products and helps to define microbiological parameters that should be included when testing such products.

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Abstract. Introduction. A modern necessity and values of humanity, based on the synergy of the commercial orientation of producers and social requirements in agricultural raw materials and food, are closely linked to the latest trends in building a socially oriented economy. Besides this, the experience of the world shows that most economically developed countries already have an effective and multilevel system of quality control and food safety. Nowadays, our country is only at the initial stage of forming the concept of food quality and safety. An analysis of management processes shows some problems, both regulatory and organizational, and economics, the solution of which determined the relevance of the research topic. Purpose. The article aims to study the organizational and economic conditions of the organization and the implementation of the quality management system also the safety of agricultural products at domestic enterprises. Finally, this will increase the level of competitiveness of the enterprise.Results. The European Union is usually the most exemplary in food security and safety. It is the best in the food standardization and technical regulation of their quality. Common Agricultural Policy of the European Union provides for the transformation of food policy in general, in particular, the implementation of the strategy �From farm to fork� (�Farm to Fork�). The reform aims to create a healthy and more sustainable food system in the European Union. The HACCP concept is the basis of the standards of the food safety management system, so to increase the level of competitiveness of agricultural enterprises, it is advisable to take the following organizational measures: to create a department to ensure safety and product quality; to introduce the HACCP system in the production process; to improve training and advanced training of enterprise personnel. In addition, companies should use block chain technologies in their practice to quickly identify shortcomings and the causes of their occurrence, as well as take the necessary measures to prevent its further spread. Conclusions. Analysis of global trends' necessity for the sustainability of human life shows that the population has the right to receive a quality product that is safe for consumption. However, cases of food poisoning due to the risk of biological, chemical, physical, and other contamination still occur, and quite often, regardless of whether they occurred naturally due to environmental reasons or due to disruption of the production process. Therefore, to avoid them, the block diagram of the technological process of growing products (for example, winter wheat) identified ten critical points and proposed to pay more attention to traceability or block chain technologies to minimize risks. The HACCP system is an effective regulatory method and maintenance which take everything into account in all stages of the food product life cycle - from the receipt of raw materials to the use of products by the final consumer. The overall advantage is that HACCP is a very effective method of curtailment the risk of failure and maximizing product quality and safety.

QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS

In order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study was to use tools to analyze hazard, risk assessment and determine critical control points during the production process of buttermilk with mushrooms as an innovative product. The safety control system for fermented dairy products based on HACCP concepts, involves a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety.

Development of an algorithm for evaluation of a comprehensive risk management indicator in food safety management systems

The object of research is risk management in food safety management systems. The subject of the study is individual indicators, criteria and a comprehensive indicator of risk management for food safety. One of the most problematic areas is the lack of a common methodology for food safety risk assessment for the development, implementation and operation of food safety management systems. This leads to the fact that it is impossible to properly assess the risk groups depending on the object of management: – unintentional threats (HACCP concept – hazard analysis and critical control points); – intentional threats (concepts VACCP – vulnerability analysis and critical control points, TACCP – threat analysis and critical control points). And evaluate the overall effectiveness of the food safety management system. The study used methods of systems analysis and mathematical modeling as the main research method in all fields of knowledge. As well as a scientifically sound method of assessing the characteristics of complex systems used for decision-making in various fields of economic, managerial and social activities. The proposed in the work algorithm allows to quantify the level of risk management in the food safety management system by such groups as unintentional and intentional threats, taking into account the general indicators of the criteria and their factors. The overall criterion for unintentional threats, which are identified using HACCP principles, is determined by three criteria: microbiological threats, chemical threats and control measures, which in turn include a number of factors. The general indicator of the criterion for intentional threats, which are identified using the principles of VAССР and TAССР, is also determined by three criteria: opportunities, motivation and control measures, which in turn have a separate number of factors. The obtained algorithm allows to determine the levels of risk management and serve as an effective tool for obtaining objective information about the effectiveness of the implementation of the food safety management system. In contrast to existing methods of food safety risk assessment, which are based only on the management of unintentional threats, the proposed algorithm allows to take into account the impact of intentional threats – fraud and bioterrorism. And consider food safety risks comprehensively and develop options for improving management measures.

Technology of manufacture of special purpose biscuits with compliance with HACCP concepts

This work is devoted to the process of production of special purpose cookies in compliance with the principles of HACCP. In order to obtain high quality products and provide the population with safe products, a modern manufacturer must develop and implement various quality systems at the enterprise. The HACCP concept covers all types of potential hazards that directly affect food safety, namely, biological, physical and chemical factors. The system approach of the HACCP system allows to be integrated into any process of production of products therefore production of safe production is provided. The purpose of this work is to implement the principles of HACCP on the example of the production of a new type of cookies "Health" for special purposes. According to the needs of consumers and the existing demand, the technology of gluten-free shortbread cookies has been developed. The recipe completely replaces wheat flour with corn, and as a functional ingredient is selected pumpkin food powder, which is 8% by weight of flour. In order to obtain quality and safe products that meet the requirements of current legislation, dangerous factors and factors that may affect new special purpose products have been identified. Namely, taking into account the principles of HACCP, the process of production of new special purpose cookies is considered; the list of potential dangers is made and control critical points are allocated; a number of preventive actions have been developed. As a result of the research, the HACCP principles for the production of gluten-free shortbread cookies "Health" with the addition of functional food powders were implemented. A set of measures has been developed to manage quality and safety at all stages of production. The proposed HACCP system is implemented in production and allows to obtain high quality products.

Main requirements for food safety management systems under international standards: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF

The research analyzed the international standards basic requirements structure: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF for food safety management systems that realize principles of the HACCP concept. A comparative analysis of the international standards basic requirements for food safety management systems has identified that the requirements structure is identified as an interconnected set of rules, system-structured processes for the purposeful prevention of hazard risks at certain stages or in the food business. The main differences between the standards are in the modification of approaches to the implementation of the HACCP principles, the interpretation of the basic concepts and definitions, the detailed requirements, the application of their own programs of the processes and procedures identification that allow to ensure that the results correspond to the set task. Other differences in standards are at the level of system-elemental, structural, and functional components. Standards have the same goals, so their requirements are similar and have a certain level of identity, much of the difference is at the audit level, which uses different levels, system points and categories. The requirements of all standards are structured and differentiated into mandatory and recommended blocks, which enables companies to gradually implement changes. IFS, FSSC, ISO standards have high level structure (HLS), which is common basis for ISO standards that greatly simplifies the integration of several systems simultaneously in monitoring, action adjustments, audit processes. The GlobalGAP standard requirement system, unlike other considered ones, has a narrow target, which has provided a detailed description, for tracking, a set of indicators for quality and safety including genetically modified organisms and allergens, however, it is compatible with others. Taking into account the globalization of markets conditions in analyzing the international standards requirements, their correlation with global safety-related criteria such as: implementation of the HACCP principles, recognition of the standard GFSI, providing traceability principles and mechanisms and prerequisites for programs (PRP), validity of the certificate, coherence of processes in the creation of integrated systems with standards ISO 9001, ISO 14001, OHSAS 18000.

A loop-mediated isothermal amplification (LAMP) based assay for the rapid and sensitive group-specific detection of fumonisin producing Fusarium spp

Fumonisins are mycotoxins that contaminate maize and maize-based food products, and feed. They have been associated with nerve system disorders in horses, pulmonary edema in swine as well as neural tube defects and esophageal cancer in humans. The fum1 gene codes for a polyketide synthase involved in the biosynthesis of fumonisins. It is present in the genomes of all fumonisin producing Fusarium spp. Reliable detection of fum1 can provide an estimate of the toxicological potential of cultures and food sources. Therefore, a fum1 specific LAMP assay was developed and tested with purified DNA of 48 different species from the Fusarium fujikuroi species complex (FFSC). The fum1 gene was detected in 22 species among which F. fujikuroi, F. globosum, F. nygamai, F. proliferatum, F. subglutinans and F. verticillioides were the most prominent fumonisin producers. None out of 92 tested non-Fusarium species showed cross reactions with the new assay. The lowest limit of detection (LOD) was 5 pg of genomic DNA per reaction for F. fujikuroi, F. nygamai and F. verticillioides. Higher LODs were found for other LAMP positive species. Apart from pure genomic DNA, the LAMP assay detected fumonisin-producers when 103 conidia/reaction were used as template after mechanical lysis. LAMP-results were well correlated with FB1 production. This is the first report on fumonisin production in strains of F. annanatum, F. coicis, F. mundagurra, F. newnesense, F. pininemorale, F. sororula, F. tjataeba, F. udum and F. werrikimbe. Usefulness of the LAMP assay was demonstrated by analyzing fumonisin contaminated maize grains. The new LAMP assay is rapid, sensitive and reliable for the diagnosis of typical fumonisin producers and can be a versatile tool in HACCP concepts that target the reduction of fumonisins in the food and feed chain.

The application of loop-mediated isothermal amplification (LAMP) assays for the rapid diagnosis of food-borne mycotoxigenic fungi

Mycotoxins are secondary metabolites produced by filamentous fungi that toxic effects in vertebrates when administered via a natural route. More than 400 different compounds can be produced by a variety of molds during growth and storage of food commodities as well as during processing and storage of food products. In order to protect consumers, the most hazardous mycotoxins have been subject to legal regulations in the majority of countries world wide. In order to meet legal and quality requirements for commodities, production processes and products there is need for rapid, sensitive and reliable methods that can detect the presence of mycotoxigenic fungi during quality control and for the application of HACCP concepts in the food and feed industry. Based on the results of rapid testing, proper methods of chemical analysis can be deviced to check samples for presence and concentrations of mycotoxins in accordance with regulatory guidelines to reach the goal of reducing the concentrations of mycotoxins in the food and feed supply chain. Loop-mediated isothermal amplification is a DNA-based technology that enables rapid, specific and sensitive diagnosis of microorganisms with a minimum of technical apparatus and sample processing effort. This article gives an overview over the application of this novel technology for the diagnosis of mycotoxin producers, in species-specific and group-specific assays and gives an outlook on future developments.

The Application of Haccp Concept in Controlling Microbiological Hazards in the Cheese Production

According to the World Health Organization, almost 10% of the world population each year has some health problems that are caused by consuming contaminated and unsafe food. The seriousness of this problem is evident when we look at the number of fatalities and the number of cases in which it is necessary to medically treat people but also in the costs caused by the medical treatment, reduction of working capacity as a significant problem in the overall development of society.In most cases, the causes of malfunctioning health foods belong to the group of microbiological hazards.In this paper, it is presented the system for ensuring food safety of the production cheese from cow’s milk in craft type of processing, with a focus on the control of microbiological hazards. The established system based on HACCP (Hazard Analysis and Critical Control Points) principles and appropriate prerequisite programs has proven to be very efficient in controlling and preventing the occurrence of contamination of the cheese produced from the cow milk.

Hazard Analysis Critical Control Point (HACCP) Sebagai Model Kendali Dan Penjaminan Mutu Produksi Pangan

This research is basically based on the premise that food security especially in the field of pastry making into something very important. The purpose of this study are: 1) to analyze important stages in the processing of pastry to ensure the quality of pastry; 2) Evaluate how the supervision and quality control in the processing of pastry, and 3) evaluate the basic feasibility and level of implementation of HACCP Processing Unit pastry. This research use descriptive method. In collecting observations and interviews. The results give an idea as follows: 1) The stages in the processing Pastry has adopted 7 principles of HACCP; 2) Supervision and quality control in the manufacture of pastry is in compliance with the HACCP concept, 3) the basic feasibility and level of implementation of HACCP in the processing of consecutive Pastry as follows: good, good and excellent.

Standard hazard analysis, critical control point and hotel management

Tourism is a dynamic category which is continuously evolving in the world. Specificities that have to be respected in the execution in relation to the food industry are connected with the fact that the main differences which exist regarding the food serving procedure in catering, numerous complex recipes and production technologies, staff fluctuation, old equipment. For an effective and permanent implementation, the HACCP concept is very important for building a serious base. In this case, the base is represented by the people handling the food. This paper presents international ISO standards, the concept of HACCP and the importance of its application in the tourism and hospitality industry. The concept of HACCP is a food safety management system through the analysis and control of biological, chemical and physical hazards in the entire process, from raw material production, procurement, handling, to manufacturing, distribution and consumption of the finished product. The aim of this paper is to present the importance of the application of HACCP concept in tourism and hotel management as a recognizable international standard.

Risk management of allergenic food ingredients in hospitality

Food allergens have appeared in the last two decades as a concealed form of threat which signifcantly endangers public health, and their labelling on food products, drinks, and non pre-packed gastro-products is clearly defned with legal regulations. In practice, the chemical risk management is faced with several unexpected problems. Some of them are declarations or statements about allergenic ingredients, where a nutritional allergen that the food contains is labelled with an unusual name, or similar products from different manufacturers where one is safe and the other contains allergens. A hospitality facility which deals with production and distribution of unpackaged foods should, in addition to a developed HACCP concept and standardized recipes for food preparation, prepare a detailed, precise, and clearly defned plan for management of chemical risks.

The main indicators of biosecurity and presence of house mouse (Mus musculus L.) in animal husbandry facilities

Analysis of biosecurity indicators at critical control points intend to prevent undesirable infections in technological chains of production. Product quality is the basis for defining a biosecurity plan under the HACCP concept. General and specific biosecurity measures developed to prevent introductions of infective materials have been at the focus of attention in Serbia in recent years. The house mouse (Mus musculus L.) is usually accused for transferring pathogens into objects. The possibility of internal infections can be reduced by removing food sources and discovering their hiding places. The adaptability of Mus musculus to various conditions has affected the search for alternatives of their control. The objective of our research was to analyse the most important indicators of biosecurity and presence of Mus musculus, the ?cause-andconsequence? characteristics and mice control by environmentally safe substances in facilities with different technological processes. Method of questionnaire was used to define written biosecurity plan, isolation of objects, control of movement and for traffic visitors. Hygiene evaluation, i.e. mechanized cleaning, sanitary washing, facility disinfection, ventilation and facility sanitation, was performed visually. The biosecurity and wellbeing of animals were evaluated by the parameters: animal hygienic conditions of rearing, forage stocks, animal biosecurity and removal of animal carcasses. Longworth traps were used for mice trapping and determination of critical control points. The efficacy of sodium selenite was found in our study to range from 71.4% to 88.8% and it provided a good alternative for Mus musculus control in different production units because it does not interfere with technological production processes within facilities or cause animal resistance. Biosecurity measures need to be implemented using clear instructions in order to reduce biorisks and increase product safety.

Application of the HACCP Concept for the Microbiological Monitoring of Drinking Water Quality: A Case Study of Three Water Treatment Plants in the Gauteng Province, South Africa

Application of the HACCP Concept for the Microbiological Monitoring of Drinking Water Quality: A Case Study of Three Water Treatment Plants in the Gauteng Province, South Africa

Thermal inactivation of Salmonella spp. during conching

Although chocolate is a microbiologically stable product it has been described as a vehicle for Salmonella spp. Because of the low water activity ( a w ) and the high fat content of chocolate Salmonella spp. shows an increased heat resistance, even during the thermal process of chocolate making. The aim of this study was to evaluate the thermal inactivation of Salmonella spp. during conching in various masses of chocolate and cocoa butter at different temperatures (50–90 °C). The effect of thermal treatment on Salmonella spp. was determined with the MPN (Most-Probable-Number) method. Results of thermal treatment showed approximate D-values for cocoa butter from D 50°C = 245 min to D 60°C = 306 min, for cocoa liquor from D 50°C = 999 min to D 90°C = 26 min and for dark chocolate of D 50°C = 1574 min. z-values were found to be z = 20 °C in cocoa liquor and z = 14 °C in dark chocolate. This study demonstrates that the conching process alone does not ensure the inactivation of Salmonella spp. in different chocolate masses and that an additional decontamination step at the beginning of the process as well as an HACCP concept is necessary during chocolate production to guarantee the absence of Salmonella spp. in chocolates and related products.

Experimental based experiences with the introduction of a water safety plan for a multi-located university clinic and its efficacy according to WHO recommendations

BackgroundDue to the high number of immunosuppressed and other predisposed patients hospitals have to control and ensure the microbiological water quality. The origin for the occurrence of pathogenic microorganisms in water pipes is the formation of biofilm.MethodsFor the permanent control of water safety a water safety plan (WSP) was realized as recommended by the WHO following the principle "search and destroy". The WSP is based on an established HACCP concept due to the special focus. The most important measures include the concept for sample taking depending on patient risk. 3 different categories) are distinguished: risk area1 (high infection risk), risk 2 (moderate infection risk), and risk area 3 (not increased infection risk). Additionally to the threshold value of the German law for the quality of drinking water (TrinkwV) three more limiting values were defined (warning, alert, and worst case) for immediate risk adapted reaction. Additional attention has to be focussed on lavatory sinks, which are an open bacterial reservoir. Therefore continuous disinfecting siphons were installed as part of the WSP in high risk areas.If extended technical equipment is not available, especially for immunocompromised patients the following measures are easy to realize: boiled (or sun exposed) water for nursing procedures as well alimentary use, no showering.ResultsComparing data over 3 years the microbial water quality was significantly improved resulting in no new case of nosocomial Legionella pneumoniae and decrease in neonatal sepsis.ConclusionAccording to average situations with highly contaminated water system the management must be defined with implementation of water task force, immediate providing of special equipment, information of patients and staff and control of the water quality, an example for successful decontamination of the hospital within 24 hours is given.

Advances in the molecular diagnosis of ochratoxin A–producing fungi

Ochratoxin A (OTA) is detected worldwide in various food and feed sources. The compound is produced by Penicillium nordicum and P. verrucosum, as well as by various species within the sections Nigri and Circumdati of the genus Aspergillus, with A. ochraceus and A. carbonarius known to be the predominant producers. Recently, various pairs of PCR primers based on AFLP, RFLP, RAPD and the calmodulin gene were developed to set up novel diagnostic approaches for OTA producers in the Aspergillus and Penicillium genera. Real–time PCR assays based on well–characterized genomic sequences in A. ochraceus and P. nordicum have also been set up. Since the application of such assays to the analysis of contaminated sample material was demonstrated in only a few cases, future studies should be focused on applying such methods in rapid, robust and user–friendly applications, and implementing them in HACCP concepts. The recent detection and characterization of OTA biosynthetic pathway genes in the Penicillium genus is an important step towards understanding what mechanisms influence production of the toxin in order to redesign production processes in the food and feed industry and to keep de–novo synthesis to a minimum.

Herd health management in organic pig production using a quality assurance system based on Hazard Analysis and Critical Control Points

Health and welfare problems in organic pig production may differ from problems in conventional pig herds as a result of differences in management. Control of animal health problems in organic herds is affected by the restrictions in medicine use and prophylactic medication as well as by the risk of wildlife contact and difficulties in cleaning and disinfection imposed by the access to outdoor areas. To monitor risk factors for diseases and to control these risks factors as a means to prevent diseases, we suggest the implementation of health management based on Hazard Analysis Critical Control Point (the HACCP concept). The development of a HACCP system requires the quantification of risk factors by means of epidemiological studies or alternatively by an expert panel. This paper describes a procedure for developing a HACCP system for welfare problems in organic sow herds. A panel of farm advisers assessed the impact of different risk factors on problems in organic pig production and suggested possible control points. Further work concentrates on evaluating the control points and drawing up action plans to include in the system. The advantage of HACCP in herd health management is the preventative approach focusing on risk factors. Additionally, the continuous documentation of observations and corrective actions integrated in the concept is important when evaluating the herd health management.

Parasitic zoonoses transmitted by drinking water. Giardiasis and cryptosporidiosis

Nowadays, the parasitic zoonose organisms Giardia lamblia und Cryptosporidium spp. are among the most relevant pathogens of drinking water-associated disease outbreaks. These pathogens are transmitted via a fecal-oral route; in both cases the dose of infection is low. Apart from person-to-person or animal-to-person transmissions, the consumption of contaminated food and water are further modes of transmission. The disease is mainly characterized by gastrointestinal symptoms. In industrialized countries, the prevalence rate of giardiasis is 2-5 % and of cryptosporidiosis 1-3%. Throughout the world, a large number of giardiasis and cryptosporidiosis outbreaks associated with drinking water were published; in 2001 the first case in Germany was identified. Giardia and Cryptosporidium are detected in surface water and sporadically in unprotected groundwater. Use of these waters for drinking water abstraction makes high demands on the technology of the treatment process: because of the disinfectant resistance of the parasites, safe elimination methods are needed, which even at high contamination levels of source water guarantee safe drinking water. Further measures for prevention and control are implementation of the HACCP concept, which includes the whole chain of procedures of drinking water supply from catchment via treatment to tap and a quality management system.

Quality assurance of raw fish based on HACCP concept

Now, raw fish “sashimi” is becoming popular in other countries. It is well known that temperature control is the most important for the preservation of raw fish. It is also important to predict the remaining days of the validity as sashimi. It was revealed that the quality of raw fish and the remaining days of the validity as “sashimi” could be estimated simply and rapidly based on K I value. Judging from the concept of HACCP, it is apparent that the quality estimation of raw fish based on K I value is better than that based on histamine content. It was also suggested that the fish freshness is able to be estimated from the temperature history of fish. K I value represents the ratio (%) of the total amount of inosine (HxR) and hypoxanthine (Hx) to that of IMP, HxR and Hx.