Hazard Analysis Critical Control Point Plan Research Articles

Comprehensive evaluation of abattoirs with no Hazard Analysis Critical Control Point plan in Tucumán, Argentina

This work focused on the comprehensive study of two provincial transit abattoirs in Tucumán, Argentina, with no Hazard Analysis Critical Control Point (HACCP) plan. Visits (n=20) were conducted between 2016 and 2018 during the operational and post-operational processes. Risk was estimated and the bacteriological analysis of carcass and environmental samples was performed. Risk estimation showed the predominance of high risk in both abattoirs. The main deviations from the HACCP plan were: deficient building conditions, deficient workflow, lack of sectorization of changing rooms and bathrooms, lack of implementation of Standardized Sanitary Operational Procedures, and no food safety training of workers. The counts of indicator microorganisms from both abattoirs were not significant. Salmonella spp. was isolated from 7.5% carcass and 7.3% environmental samples. The Salmonella serovars identified were Cerro, Corvallis, Havana and Agona. Shiga toxin (stx) genes were detected in 24.4% carcass and 30.9% environmental samples. The isolates were characterized as Escherichia coli O8:H7/stx1, O116:H49/stx2 and O136:H40/stx2. Based on these results, it would be possible to implement an improvement plan in Tucumán abattoirs together with the local health authorities. Still, the need to work jointly with the sanitary authority in search of a unique sanitary standard for Argentina remains unaddressed.

Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints.

Hazard Analysis Critical Control Point (HACCP) is a risk management protocol developed to ensure food safety through a precautionary approach that is believed to offer assurances in producing safe food for customers. Yogurt is made in a number of phases, commencing with the collection of raw milk and ending with consumer consumption. While this is happening, major economic and health issues might arise from exposing the manufacturing line to biological, chemical, and/or physical contaminations. As a result, the decision tree approach was used to determine the CCPs during the production of yogurt. Additionally, biological dangers are incorporated as a by-product of the system's implementation performance. In particular, the plain set and nut puree-honey-fortified stirred yogurt manufacturing techniques are highlighted for the first time in this study. The potential manufacturing risks are described for the first time, together with information on how HACCP plans may guard against major risks that could result in the production of yogurt that is not in compliance with established standards.

Evaluasi CPPB IRT dan Penyusunan Rekomendasi HACCP pada UMKM Tempe a-Zaki di Bandar Lampung

Tempeh is a fermented food composed primarily of soybeans that is a nutrient-dense, cost-effective, and sustainable functional source of protein. Tempeh production, especially in Indonesia, is done usually in household scale. For its development, the producers should be maintaining their product quality, especially in food safety management such as good manufacturing pratices (GMP) and Hazard Analysis Critical Control Point (HACCP). The objectives of this study was to identify the suitability of GMP implementation and to compose HACCP plan. This study took place in a-Zaki tempeh household producer in Bandar Lampung. This study was conducted with descriptive quantitative approach. Primary data (observations and interviews) and secondary were collected as the information.. For GMP evaluation, the obtained data was compared with the regulation of food and drug regulatory agency. The result showed that a-zaki tempeh household producer were categorized into level III of IRTP due to 10 minors deviations, 3 major deviations, 4 serious deviations, and 0 critical deviations so that an internal audit needs to be held every 2 weeks. For HACCP, the producer had not yet designed and implemented HACCP plan.

Molecular subtyping of Salmonella spp. strains in provincial abattoirs with no hazard analysis critical control point from Buenos Aires, Argentina

We subtyped 32 Salmonella enterica strains isolated from carcasses (n=10), the environment (n=14), head meat (n=1) and viscera washing and chilling water (n=7) in provincial abattoirs with no Hazard Analysis Critical Control Point (HACCP) system from Buenos Aires, Argentina, before and after implementing improvement actions. Pulsed-field gel electrophoresis (PFGE) was carried out using the XbaI restriction enzyme. Strains belonged to six serovars, from which 10 restriction patterns were obtained (five unique patterns and five clusters). We found different clones of S. enterica serovars in the same abattoir by XbaI-PFGE. In addition to promoting good hygiene practices, the implementation of an HACCP plan is necessary to meet the zero-tolerance criteria for Salmonella on beef.

Analisis Penyebab Cacat Produk Santan Kemasan dalam Penetapan Critical Control Point dengan Pendekatan HACCP di PT. X

Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.

Analysis of post-harvest treatment practices for kola (Cola nitida) using the HACCP system in three cities of Côte d'Ivoire

The aim of this study is to propose a revised treatment scheme for fresh kola nuts (Cola nitida) using Hazard Analysis Critical Control Point (HACCP). Specifically, this will involve analysing the nut processing diagram used by the stakeholders, identifying critical points and proposing corrective measures for these critical points. A survey at kola producers and traders, coupled with an on-site diagnosis, was carried out in the cities of Anyama, Bouake and Agboville. The verification of the preconditions was based on a checklist. In addition, the kola nut processing and storage system was evaluated according to the 12 steps of the HACCP system. The diagnosis of the sector revealed an informal organization and traditional practices. A revised diagram of the cola treatment process according to the HACCP system has been developed. This diagram includes three critical control points (CCPs) at the reception, sorting and biopesticide treatment level. A HACCP plan has been drafted to better monitor and control each critical point. The technical routes for processing cola do not guarantee good quality nuts. They do not comply with good hygiene practices (GHP) during the processing and storage process. The adoption and monitoring of the HACCP system would be beneficial for the kola industry.

Reuse of refillable PET packaging: Approaches to safety and quality in soft drink processing

The reuse of refillable PET packaging by the soft drink industry requires high attention, since these packages may return to the industry with some contamination. Given this background, the aim of this study was to develop a HACCP (Hazard Analysis Critical Control Point) plan for a soft drink production line of returnable PET packaging, through strategies such as analysis of consumer complaints profile for this drink and the employment of quality tools. The results showed that the most significant complaint observed was a change of flavor, which is commonly associated with a failure in the sniffer. However, the implementation and monitoring of the proposed plan led to the reduction of altered flavor complaint percentages, from 52% (October 2013) to 14% (July 2015). From January 2015 to July 2015, altered flavor complaints dropped from 16 to 5, corresponding to a decrease of more than 50% in 7 months. Furthermore, a reduction of the sniffer reject index was also observed, from 3% to 1%, demonstrating that the HACCP plan implemented was an effective tool to identify, evaluate, and control chemical and physic hazards in the reuse of refillable PET packaging by the soft drink industry.

Food Safety System Design Using Hazard Analysis Critical Control Point (HACCP) on Beverage Product X at a Milk Tea Producer

Food safety is a primary concern in food industry. Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach that aims to ensure food safety in a comprehensive manner, starting from raw material retrieval from supplier, production phase, up to the distribution to end consumers. Furthermore, the approach is capable of reducing risks associated with food hazard to their acceptable level. Our research took place in a company that produces a wide array of milk tea with a variety of flavours, i.e. product X. Recent increase in overall demand and competitors in Indonesian milk tea market subsequently forces the company to pay more attention to the quality of their product X. Thus, the company aspires to certify its food safety system and management. This research proposes a design and implementation plan of HACCP for quality assurance and food safety of product X. The main outcomes of this research are the HACCP plan for raw material, packaging material, and production process. Further potential improvements are suggested with regard to production process, production equipment, production layout, human resource, sanitation, and documentation system. The HACCP plan consists of ten Critical Control Points (CCPs), a series of documentation forms, and additional documents specifically attributed to support the implementation phase of HACCP plan.

FROM THE APPLICATION OF WATER SAFETY PLAN TO THE ACHIEVEMENT OF THE ISO 22000:2005 STANDARD: A CASE STUDY

The Water Safety Plan (WSP) model provides a completely new, cross-cutting and multidisciplinary approach for the risk assessment of drinking water pollution. The concept of control of the drinking water supply system (DWSS) is replaced by the concept of under control , in order to protect human health. The key factor of the WSP approach is the identification and mitigation or, if possible, the elimination of all factors that may cause a chemical, physical, microbial and radiological risk for drinking water. Due to its characteristics, the WSP can be perfectly integrated with the Hazard Analysis Critical Control Points (HACCP) system, a food safety management system which has the same approach of the WSP for the control of CCPs in food and drink production. Based on the Codex Alimentarius indications, 7 main principles have to be followed in order to establish a HACCP plan. These 7 principles are resumed in the International Organization for Standardization (ISO) 22000:2005 management system. The aim of this study is to evaluate how the WSP implemented for the DWSS of Mortara, Italy, was integrated with the HACCP system, in order to achieve the ISO 22000:2005 standard. The novelty of this work is that this is one of the first nationwide application of the ISO 22000:2005 standard on the whole DWSS stages, from catchment to consumer. In this way, all the DWSS criticalities have been detected. Moreover, the drinking water quality control system has been improved so much to consider water by rights a food.

Hazard Analysis Critical Control Point (HACCP) in Sweet Potato’s Liquid Sugar

To ensure the safety of food products to the consumer, required the application of Hazard Analysis Critical Control Point (HACCP). Liquid sugar is a food product which can be eaten directly or used as additives in the processing of other products. Stages in the HACCP plan includes identification of hazard analysis critical control point (CCP), the determination of the limit of danger, CCP monitoring, corrective action against danger verification, and documentation. Results of hazard identification no physical harm in the form of pebbles, hair; pesticide chemical hazards, biological hazards ants and black shank. CCP 1 was washing materials, CCP 2 was incubation, CCP 3 was Packaging. Critical limits for all hazards should be zero. Corrective measures must be of good quality raw materials. Wash in running water. Incubation at 400 C. Packaging using sterile packaging.

Formulation and Implementation of Meat Product HACCP Plan Based on FMEA

Dedicated to preventing and reducing safety problems of meat products, we integrate Failure Mode and Effect Analysis (FMEA) method into Hazard Analysis Critical Control Point (HACCP) system and through analyzing the potential failure mode and the risk priority number of meat products, we determine the critical control points in the whole supply chain so that we formulate HACCP plan of meat products that has provided a method or basis and ideological references to other food safety problems.

Significance of Cross-contamination on Bacteriological Quality of Black Tiger Shrimp (Penaeus monodon Fabricius 1798) for Export Trade Produced in Fish Processing Plant

In this study, bacteriological quality of raw and processed Penaeus monodon produced for export trade from preprocessing, processing area and cross-contaminated sample was analysed in terms of total plate count (TPC), Vibrio cholerae, Escherichia coli, Staphylococcus aureus, Salmonella spp and Listeria monocytogenes from a HACCP (Hazard Analysis Critical Control Points) approved processing plant. In all cases bacterial loads were highest in crosscontaminated sample than the pre-processing and processing area. E. coli was present in cross-contaminated raw and processed sample; however V. cholerae, S. aureus, Salmonella spp and L. monocytogenes were not detected in any case. In pre-processing, processing and cross-contaminated samples, the TPC value was not exceeding the standard limits as per ICMSF (International Commission on Microbiological Specifications for Foods Standards) and EIC (Export Inspection Council) standard. Another side of the present work indicated that, microbial analysis of all the samples obtained from processing area were within the permissible limits. This study clearly indicated that maximum microbial load in cross-contaminated condition due to transfer of place, shifting of equipments, products etc. The present microbiological survey revealed that there is an urgent need for considerable improvement in the bacteriological quality of products and it should be free from cross-contamination. Strict observance to CGMPs (Current Good Manufacturing Practice) and HACCP plan can greatly improve the product quality and reduce the risk of cross-contamination.

A hazard analysis methodology for the South African abattoir hygiene management system

Purpose – Hazard analysis critical control point (HACCP) systems facilitate a preventative and systematic approach to control food safety hazards through critical control points (CCPs). Hazards are prevented, eliminated or reduced to acceptable levels. The regulated South African abattoir hygiene management system (HMS) has adopted HACCP principles. Control points (CPs) represent the central feature of control within the HMS. However, there are no guidelines to conduct hazard analysis within the HMS. There is also no guideline to identify CPs. The purpose of this paper is to present a hazard analysis methodology that may be used at South African abattoirs to overcome these shortcomings. Design/methodology/approach – A review of SANS 10330:2007 (HACCP) and the regulated HMS standards was undertaken. A generic HACCP plan was developed for a hypothetical bovine processing abattoir. A proposed hazard analysis methodology was used to analyse generic hazards to determine its significance. Thereafter, CCPs were identified using the CCP decision tree. This was done to enable meaningful comparison between HACCP-based CCPs and HMS-based CPs. The hazard analysis methodology suggested by the Codex Alimentarius Commission (CAC) namely, the two dimensional health risk assessment model used to assess the significance of food safety hazards was used as a benchmark. Findings – The management of CPs in a HMS plan is similar to control contemplated in a HACCP plan. It was found that regulated CPs are not specifically stated as CPs, they need to be identified. Also, not all regulated CPs addressed the significant hazards that were identified using the proposed methodology in this paper. Managing only regulated CPs in the HMS plan may likely offer limited control over hazards. Therefore, hazards analysis is important to identify significant hazards and in turn, CPs that provide more comprehensive control within the HMS in addition to exercising control using only regulated CPs. It was observed that there are no decision criteria available to identify CPs, unlike HACCP. It was proposed that because CPs are defined similar to CCPs, that the CCP decision tree be used to identify CPs. Originality/value – A hazard analysis methodology was proposed to develop the HMS as well as steps towards its development. A decision guideline was also presented to facilitate extracting CPs from regulations. Important definitions lacking in regulations, and relating to the HMS, have also been proposed in this paper. More robust HMSs may be developed by identifying regulated CPs as well as identifying them through hazard analysis.

Use of Microbiological Parameters to Verify the Application of Hazard Analysis Critical Control Point ( HACCP ) During Ice Cream Production

Ice cream is a food commodity consumed widely during summer. The aim of this research is to determine the microbiological contamination sources during ice cream production. The samples were collected for microbiological analysis from the different raw materials used in processing of ice cream and during processing steps. Swabbing from hands of workers and surface of utensils were taken as microbiological criteria for determining the sanitary condition of processing line. The results showed different microbiological load of different raw materials used in manufacturing of ice cream but it was still lower than limit values of Egyptian standards, except full cream milk powder. In the same time, the microbiological analysis of swabbing from utensils and hands of workers indicated that a high sanitary condition of utensils, On contrary, workers should have a full knowledge about personal hygiene especially washing their hands. According to the estimated HACCP plan of manufacturing ice cream there were four critical control points, receipt of raw materials, sieving of dry ingredients, metal detector and mixed step of powder ice cream with water to form final consumed ice cream. Microbiological analysis of powder ice cream was very low. This could be due to a good organized system, hygiene and sanitation practices in this sector of production line. On the other hand, high levels of total bacterial count, yeast and mold were found in some ice cream end product after mixing with water. Therefore, HACCP plan should be modified during manufacturing ice cream to improve the safety of this product especially at processing steps have been determined as Critical Control Points (CCPs).

식육포장처리업의 HACCP 운용실태 분석

The purpose of this study was to determine food safety practices and procedures based on Hazard Analysis Critical Control Point (HACCP) system and to suggest more effective method of HACCP implementation in meat packaging industry in Korea. We used the non-compliance rate of each evaluation item to compare the weak points of prerequisite requirements and HACCP. The prerequisite items related to facility, equipment, and tools showed inadequate level of requirements or unsanitary conditions for proper HACCP operation. A lack of understanding of sanitation standard operation procedures was identified as a fundamental barrier to HACCP implementation. High rate of non-compliance in HACCP items compared to prerequisite requirements signify that small businesses have potential difficulties of applying HACCP due to lack of technical expertise, financial resources for prerequisite requirements, and available personnel to prepare and operate HACCP plan. Also we suggest to revise and minimize current critical control points (CCPs). Time-temperature control of cold-storage rooms for carcasses and final products could be performed by control points of prerequisite requirements. As the occurrence frequency getting lower, metal detector should be replaced by intensified training of sanitary handling and safety procedure. This will be more effective and preventive measures against physical contaminants including metal particles. In conclusion, control point of prerequisite requirement may replace CCP in the plant with simple processing line and no heating process such as meat packaging industry.

Simple approach in HACCP for evaluating the risk level of hazards using probability distributions

Hazard Analysis Critical Control Points (HACCP), internationally recognized as an effective way of controlling foodborne hazards, has been progressively applied for the benefit of the food industry. However, HACCP is a difficult principle to apply. Failure to perform hazard analysis could render the entire HACCP plan ineffective. This paper describes a new analytical method using simple beta and triangular probability distributions to improve the hazard analysis stage of the HACCP plan. Developed in Microsoft® Excel (a spreadsheet program), the model calculates the risk level for the probability, i.e., the likelihood of occurrence of a specific hazard by using background information and data. A pork-cutting procedure was included in a case study. At a 50% percentile value in probability distribution, the highest risk was a biological hazard (e.g., foodborne pathogens growth) in the packaging steps, at a probability of 5.5 × 10−1. The lowest risk was a physical hazard in the packaging steps (e.g., foreign materials introduced by packaging damage), at a probability of 1.4 × 10−3. Despite certain shortcomings, this model, with further improvements, could be expected to increase the effectiveness of HACCP in controlling food safety.

유산균을 함유한 녹즙의 HACCP 시스템 적용을 위한 미생물학적 위해도 평가

본 연구는 유산균을 함유한 녹즙제품의 HACCP(Hazard Analysis Critical Control Point)시스템에 의한 제조공정도 작성과 공정별 원료 농산물과 제조 시설에 대한 일반 세균수와 병원성 미생물을 평가하기 위한 목적으로 수행하였다. 공정별 원료농산물의 원재료보관공정 단계의 4가지 시료에서 일반세균이 검출되었으며, 용수(water)는 8.67~14.67 CFU/<TEX>$m{\ell}$</TEX> 검출되었다. 하지만 자외선살균공정 이후, 모든 시료는 법적기준치인 <TEX>$10^5\;CFU/m{\ell}$</TEX>이하로 검출되었다. 식중독균인 E. coil, E. coli O157:H7, B. cereus, L. monocytogenes, Salmonella spp, Staph. aureus 실험결과, 보관공정에서 E.coli는 자외선 살균 전단계 공정까지 검출되었으며, B. cereus는 1차세척까지 일부 검출되었다. 모든 세균 및 진균류는 주원료에서 많이 검출되고 있어 주원료의 초기 균수를 최소화하는 선행관리방법을 수립할 필요가 있으며, 세균수와 황색포도상구균 등의 교차 오염방지를 위한 제조설비 등의 효과적인 세척 소독방법을 수립할 필요가 있다고 사료된다. 상기 결과을 바탕으로 유산균을 함유한 녹즙류의 일반세균 및 식중독균을 감소 또는 제거할 수 있는 중요한 공정으로 UV살균공정이 CCP로 관리되어야 한다. 따라서 자외선살균공정의 관리기준 및 이탈시 조치방법, 검증방법, 교육 훈련과 기록관리 등 철저한 HACCP 계획이 필요하다고 사료된다. This research performed to evaluate a production processes reporting by the HACCP system of green vegetable juice products, containing lactic acid bacteria, stage of processing raw materials agricultural products and production facilities of general bacteria and pathogenic micro organism. General bacteria are found from four samples of storage of agricultural products at process stage and water was detected 8.67~14.67 CFU/ml. However, all samples were detected less than 105 CFU/ml as a legal standards after the process of UV sterilization. For the outcome of experiment of E.coli, E.coli O157:H7, B.cereus, L.moonocytogenes, Salmonella spp, Staph.aureus as the food poisoning bacterial, E.coli was detected until UV pre-step process in storage process and B.cereus was detected partly till 1st washing. Since all bacterial, Yeast and Mold are detected in main materials, pre-control method is a necessary to establish for decreasing with a number of initial bacteria of main materials and it is considered to establish the effective ways of washing and sterilization such as production facilities for cross contamination prevention of bacteria and Sthaphylococcus. Based on above results, the process of UV sterilization should be managed with CCP as an important process to reduce or eliminate the general and food poisoning bacterial of green vegetable juice products, including lactic acid bacteria. Therefore, it is considered to need an exhaustive HACCP plan such as control manual of UV sterilization, solution method, verification, education and training and record management.

Description of the Food Safety System in Hotels and How It Compares With HACCP Standards

Tourism is an important earner of foreign exchange in Jamaica; hence, the protection of the visitors' health is very important. A study of travelers to Jamaica in 1996 to 1997 found that travelers' diarrhea (TD) affected almost 25% of visitors. The Ministry of Health (Jamaica) initiated a program for the prevention and control of TD aimed at reducing attack rates from 25.0% to 12.0% over a 5-year period through environmental health and food safety standards of hotels. This article examines the food safety systems in Jamaican hotels located in a popular resort area to find out how comparable they are with the Hazard Analysis Critical Control Point (HACCP) strategy. A cross-sectional study was done of hotels in St. Mary and St. Ann. Quantitative data were obtained from food and beverage/sanitation staff and qualitative data through in-depth interviews with hotel managers. Observation of the food safety operations was also done. The majority (75%) of larger hotels used a combination of HACCP and Ministry of Health food safety strategies (p = 0.02) and offered all-inclusive services (r =-0.705, p = 0.001). Larger hotels were more likely to have a better quality team approach, HACCP plan, and monitoring of critical control points (CCPs) and more likely to receive higher scores (p < 0.05). More than two thirds of hotel staff were knowledgeable of HACCP. Significantly smaller hotels (87.5%) received less than 70% in overall score (r = 0.75, p = 0.01). Identification of CCPs and monitoring of CCPs explained 96.6% of the change in the overall HACCP scores (p = 0.001). Hotel managers felt that some hotels' systems were comparable with HACCP and that larger properties were ready for mandatory implementation. Conclusions. While some components of the HACCP system were observed in larger hotels, there were serious shortcomings in its comparison. Mandatory implementation of HACCP would require that sector-specific policies be developed for smaller hotels and implemented on a phased basis.

Application of ISO 22000 and comparison with HACCP on industrial processing of common octopus (Octopus vulgaris) – Part I

SummaryCritical control points (CCPs) were identified in the risk assessment of octopus (Octopus vulgaris) processing and implemented in the hazard analysis critical control point (HACCP) plan. In the hazard analysis worksheet the different hazards were identified at each processing stage, whereas in the HACCP plan each CCP is identified and accompanied with the relevant significant hazard, critical limit, monitoring of the CCP and corrective actions. In this work comparison of ISO 22000 analysis with HACCP is carried out over octopus processing and packaging. ISO 22000 Analysis Worksheet was employed for determination of some prerequisite programmes (PrPs). Comparison between the two systems has been carried out using the hazard analysis worksheet. The PrPs are the main difference between the two systems. The incorporation of PrPs in the ISO 22000 made the system more flexible as a smaller number of CCPs was introduced.

HACCP plan proposal for a typical Brazilian peanut processing company

Peanuts are likely to be infested by fungi with consequent contamination by aflatoxin in post-harvest industries. A hazard analysis critical control point (HACCP) plan is proposed for a typical Brazilian post-harvest industry from raw in-shell reception to the unpeeled peanuts transportation. Codex Alimentarius Commission guidelines were followed, with four critical control points (CCP) for aflatoxin being identified. The process steps with highest probability of aflatoxin occurrence (risk) are the in-shell reception, the dried in-shell storage, and the unpeeled kernel storage. During the storage steps there is a lack of control of air moisture and temperature. Therefore, there is no option but to keep rigid monitoring and control over each CCP, and detour lots with high aflatoxin levels to either oil or seed production. Attempts to correlate the aflatoxin levels with the rainfall showed an irregular trend of the toxin level.