Implementation Of HACCP System Research Articles

Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs

The effect of irradiation dose (0, 5 and 10 kGy) of vacuum-packaged Iberian dry-cured ham slices from pigs fed on concentrate (CON) or free-range reared (FRG) was studied in relation to TBA-RS, hexanal content and instrumental colour changes. TBA-RS values increased after irradiation in the two sets of hams and the increase was dose-dependent. FRG samples showed higher TBA-RS values than CON samples in all treatments, although differences in the rate of formation of thiobarbituric acid-reactive substances were different in the two types of hams, being higher in CON samples than in FRG ones. Irradiation of dry-cured ham slices significantly increased hexanal contents in both sets of hams. Irradiation produced statistically significant increases in vacuum-packed dry-cured ham slices lightness (L ⁎-value), yellowness (b ⁎-value) and chroma (C ⁎-value). Irradiation resulted in significantly lower hue angle (h°) values and higher a ⁎-values in both sets of hams indicating a redder colour of irradiated samples than non-irradiated, and these changes were greater in FRG samples than in CON samples. Differences in composition characteristics of raw material could play an important role in the irradiation-induced changes on colour and lipid oxidation of vacuum-packaged dry-cured ham slices. Industrial relevance Iberian ham is dry-cured meat product with a high sensory quality due to pig fattening feature and the characteristics of its processing. Both factors lead to a product with characteristic cured red colour of the lean, an intense, characteristic and pleasant flavour, unique in dry-cured hams, derived from intense lipid oxidative phenomena. New commercialization formats of dry-cured Iberian hams include vacuum-packed sliced ham. Although the low Aw, NaCl and nitrite/nitrate contents make dry-cured ham not adequate for the growth of pathogens and spoilage microorganisms (cocci gram+ and yeast), those may be present on the surface of whole hams and reach the sliced product during the final boning, slicing and packaging operations even with the observation of strict hygienic procedures despite the implementation of modern technologies and HACCP systems, constituting a permanent risk of contamination. Dry-cured Iberian ham, as a result of its chemical characteristics, is a product with a long shelf-life at refrigeration temperature, however the risk of spoilage or pathogen growth could increase in the case of temperature abuse for a long stored period. Finally, due to health concerns, salting and curing process of dry-cured Iberian hams tend to a reduction in levels of NaCl and nitrite used. That could increase the risk associated to microorganism presence in dry-cured sliced hams. The use of irradiation could minimizes this risk, however irradiation could have important effects on overall quality of dry-cured Iberian products in which colour and extent of lipid oxidation and lipid oxidation-derived volatile compounds play an important role in consumer acceptation of the product.

Rapid Detection of Pseudomonas in Seafoods Using Protease Indicator

ABSTRACTThe effects of Pseudomonas and the proteases it synthesizes in seafoods rendering them unfit for consumption are not fully recognized. A sandwich enzyme‐linked immunosorbent assay (ELISA) was developed wherein protease produced by Pseudomonas isolated from shrimp was used as antigen, and anti‐protease IgG conjugated with alkaline phosphatase was the second antibody. Purified protease and seafood samples, naturally contaminated or artificially inoculated with Pseudomonas, were positive by ELISA. The conventional culture method took 3 days to complete, but ELISA detected Pseudomonas with in 24h. The rapidity, simplicity and efficacy of this test make it useful for implementation of HACCP systems.

Bacteriological quality of individually quick-frozen (IQF) raw and cooked ready-to-eat shrimp produced from farm raised black tiger shrimp (Penaeus monodon)

One thousand, two hundred and sixty four samples of individually quick-frozen (IQF) peeled and deveined raw and 914 samples of cooked ready to eat shrimp samples produced from farm raised black tiger (Penaeus monodon) obtained from a seafood unit working under HACCP concept were analysed for total aerobic plate count (APC), coliform count,Escherichia coli, coagulase positive Staphylococci andSalmonella. The overall bacteriological quality of the product was found to be good. Of the frozen raw shrimp, 96% of samples showed APC below 105while 99% of the frozen cooked ready-to-eat samples showed APC less than 104. The APC ranged from 1.0×102to 4.2×106cfu/gm in frozen raw shrimp and from 1.0×102to 6.4×14cfu/gm in the frozen cooked shrimp. Prevalences of coliforms in raw shrimp and cooked shrimp samples were 14.4% and 2.9% respectively. The coliform count in raw products ranged from 1.0×101to 2.5×103cfu/gm and in the cooked products, from 1.0×101to 1.8×102cfu/gm. Although all the cooked shrimp samples were free of coagulase positive staphylococci,E. coliandSalmonella, 1.0, 2.0 and 0.1% of the frozen raw shrimp samples tested positive for coagulase positive Staphylococci,E. coliandSalmonellarespectively. TheSalmonellastrain was identified asSalmonella typhimurium. The results of the present study highlight the importance of implementation of HACCP system in the seafood industry to ensure consistent quality of frozen seafood.