Hazard Analysis Critical Control Point Research Articles

Microbiological Analysis of Manufacturing Processes and Microbial Hazard Assessment of Quality and Safety of Commercial Salted Shrimp (Saeu-jeot)

The objective of this study was to evaluate the microbiological properties of commercially available traditional Korean salted shrimp (Saeu-jeot) and to analyze the effects of saltwater immersion and ultraviolet (UV) irradiation on the reduction of Staphylococcus aureus in Saeu-jeot. A microbiological analysis was conducted across 56 commercially available Saeu-jeot samples from the Korean, Chinese, and Vietnamese markets. The microbiological analysis revealed no presence of Escherichia coli, coliforms, or Vibrio parahaemolyticus in any commercial samples. The total viable count and S. aureus were 3.8 ± 0.4 and 0.6 ± 0.3 log CFU/g, respectively. An investigation of the procedures conducted on Saeu-jeot samples at various production stages by Hazard Analysis Critical Control Point (HACCP)-certified companies demonstrated the substantial relevance of the raw material (tiny shrimp) on S. aureus counts. In order to reduce S. aureus in Saeu-jeot, saltwater immersion and UV irradiation treatments were applied, which reduced the S. aureus counts by 1.4 log CFU/g and 0.3 log CFU/g, respectively, and S. aureus’s efficacy was limited to the food’s surface. These results suggest that a co-treatment of saltwater immersion and UV irradiation could be effective in reducing S. aureus. The maintenance of hygienic handling and cleanliness are essential in the modern manufacturing processes of Saeu-jeot.

Processing complementary foods to reduce mycotoxins in a medium scale Tanzanian mill: A hazard analysis critical control point (HACCP) approach

Designing and implementing processing procedures for producing safe complementary foods in dynamic and unregulated food systems where common food staples are frequently contaminated with mycotoxins is challenging. This paper presents lessons about minimizing aflatoxins (AF) in groundnut flour and AF and/or fumonisins (FUM) in maize and groundnut pre-blended flour for complementary feeding in the context of a dietary research intervention in rural Tanzania. The flours were processed in collaboration with Halisi Products Limited (Halisi), a medium scale enterprise with experience in milling cereal-based flours in Arusha, Tanzania. Using a hazard analysis critical control point (HACCP) approach for quality assurance, two critical control points (CCPs) for AF in processing the pre-blended flour were identified: 1) screening maize before procurement, and 2) blending during the processing of each constituent flour. Blending of maize flour was also identified as a CCP for FUM. Visual inspection during screening and sorting were identified as important control measures for reducing AF, but these steps did not meet the criteria for a CCP due to lack of objective measurement and verifiable standards for AF. The HACCP approach enabled the production of low AF (<5 μg/kg) and FUM (<2 μg/g) flours with low rejection rates for the final products. The paper presents practical lessons that could be of value to a range of commercial processors in similar low- and middle-income contexts who are keen on improving food quality.

Microbiological quality assessment of milk and its fermented derivatives produced in the Sfax region, Tunisia

The aim of this study was to evaluate the microbial quality and safety of milk and its derivatives in the Sfax area, Tunisia. Two hundred and forty samples of ultra-high temperature sterilized milk (UHT) and pasteurized milk, and its derivatives (yoghurt, fermented milk, cheese, and butter), collected from in-dustrial sale sites and traditional small-scale dairy processing units, were microbiologically analysed and the results compared to the European commission (EC, 2004) maximum limits. All the UHT steri-lized milks analysed were free of microbial contamination and packaging-stable. However, pasteurized milk by thermal treatment at 63 °C for 30 min showed that 41 and 13% of samples were contaminated with total microbial count (TMC) and Escherichia coli. In the analysed samples, total and faecal coliform bacteria (TC and FC) counts exceeded the EU limits in 17 and 9% of industrial yoghurts; 85 and 54% of traditional yoghurts, and 57 and 29% of traditional butters, respectively. Furthermore, all studied fermented milks (Lben and Raieb) exceeded the EU coliform limits. Considering the traditional soft cheese made with pasteurized milk, 61% of the analysed samples respected EU limits in TC except one sample contaminated with both of E. coli and Staphylococcus aureus. Salmonella spp. and Listeria monocytogenes detection showed that only one pasteurized milk sample was contaminated by L. mon-ocytogenes, without any Salmonella detection. Traditional producers must implement good manufac-turing practices and hazard analysis critical control points (HACCP) to ensure integral safety and quality of dairy products.

The Hazard Analysis Critical Control Point (HACCP) in Food Service in Sariharjo, Ngaglik, Sleman Regency

This research aims to find out the HACCP in catering A, B, and C and the quality as seen from microbiological, physical, and chemical contamination. This descriptive research uses a purposive sampling method to take the sample of catering, and random sampling to take samples of fried chicken. The result data of observation and questionnaire sheets are analyzed by the researcher based on HACCP application and National Standardization Corporation (BSN), then analyzed by tests of microbiological contamination including the extrapolation of Total Plate Count (TPC), MPN Coliform, and the existence of Escherichia coli, test of physical contamination including taste, scent, color, appearance, texture, and the existence of unknown things, and also tests of chemical contamination including quantitative test of Monosodium Glutamate (MSG), qualitative test of formalin, and pH measurement. The time of research started from March until May 2015. The sample used is fried chicken from catering A, B, and C. The results are catering A and B have percentages of 67.34% and 66,69% with a critical point on the packing step, and catering B has a percentage of 57.74% with a critical point on the processing and packing step. The result of TPC on the fried chicken sample of catering A and B is more than standard, MPN Coliform of the three samples is more than standard, and E.coli is found on the fried chicken sample of catering B. The BMP of MSG examined on three samples of catering A, B, and C are 13.200 mg/kg and there is no formal found on the three samples. The rancidity is only found in the sample of catering A, and besides pink color is only found in the sample of catering C.

Kajian Literatur: Dampak Penerapan HACCP dan Sistem Mutu dalam Peningkatan Daya Saing pada Industri Pengolahan Ayam

&lt;p&gt;&lt;em&gt;Trade competition in the era of globalization is getting tougher, but food processing businesses from both agricultural and animal raw materials still have a good chance to survive. Products that have good quality and food safety can compete in domestic and international markets. To maintain food safety, business owners can implement quality assurance systems such as HACCP (Hazard Analysis Critical Control Point). HACCP needs to be implemented to further improve competitiveness and be able to run a business sustainably. The method used in this research is a systematic literature review. The result of this study is the application of HACCP is expected to improve quality and be able to increase sustainable competitiveness. Most of the chicken processing industry has implemented HACCP by the elements in the appropriate HACCP program. The application of HACCP ensures the quality of food quality and avoids health hazards in the final product. The implementation of HACCP requires continuous training and education on HACCP to ensure a more stable system is implemented and the need for the use of complete personal protective equipment (PPE) to maintain hygiene during the production process.&lt;/em&gt;&lt;/p&gt;

Assessment of Slaughter Slabs Waste Management on Meat, Environment and Public Health in Khartoum State

Stratified random sampling was adopted for this study to detect and interprets the impacts of three slaughter slabs’ waste on the public and environmental health. While hazard analysis critical control points (HACCP) prerequisite programs (PRPs) in the investigated slaughter slabs were assessed by administering structured checklist. Verification for these PRPs by microbiological quality of meat was determined using both Aerobic Plate Count (APC) and Total Coliform Count (TCC). In addition, the assessment of the awareness of neighborhood residence pertaining public health and environmental hazards implications of the slaughter slabs waste was done by administering two semi-structured questionnaires; the first of which targeted 50 respondents of neighborhood residence and the other targeted 10 hospitals located at the vicinity of the slaughter slabs and contained questions pertaining to medical staff perceptions and medical records of cases diagnosed as public health diseases. The result revealed that the three slaughter slabs failed to attain compliance with FAO requirements. This was reflected in the higher microbial content of meat samples with mean total bacteria count (TBC) 16. 7× 10 5; 16. 6 × 105 and 13.9 × 105 in slaughter slabs A, B and C, respectively. A highly statistically significant difference was found in the TBC between the three slaughter slabs with P &lt; 0.05. These values were higher than the standard permissible limit (1× 105). Moreover, the mean total coliform count using (MPN) in the three slabs were 263, 418 and 361 in slaughter slab A, B and C, respectively with a higher significant difference in the TCC compared to the standard permissible limit (1×102) of MPN. The results also showed that 90% of the respondents agreed that there were public and environmental hazards of slaughter slab waste to residential neighborhoods. The findings also disclosed that 100% of the investigated physicians in charge of hospitals in the vicinity of slaughter slabs confirmed that there was association between slaughter slab waste and infectious diseases, gastro-intestinal infections as well as spread of respiratory infection. It could be concluded that slaughter slabs’ waste had negatively impacted both public and environmental health of the residential neighborhoods.

Risk factors for food contamination among children discharged from community management of acute malnutritionprogrammes in South Sudan: A cross-sectional study and hazard analysis critical control pointapproach.

Children under-5 years of age are particularly vulnerable to severe acute malnutrition (SAM), and the risk factors associated with relapse to SAM are poorly understood. Possible causes are asymptomatic or symptomatic infection with enteric pathogens, with contaminated food as a critical transmission route. This cross-sectional study comprised a household survey with samples of child food (n = 382) and structured observations of food preparation (n = 197) among children aged 6-59 months that were discharged from treatment in community management of acute malnutrition (CMAM) programmes in South Sudan. We quantified Escherichia coli and total coliforms (TCs), measured in colony forming units per g of food (CFU/g), as indicators of microbial contamination of child food. A modified hazard analysis critical control point (HACCP) approach was utilised to determine critical control points (CCPs) followed by multivariate logistic regression analysis to understand the risk factors associated with contamination. Over 40% (n = 164) of samples were contaminated with E. coli (43% >0 E. coli CFU/g, 95%CI 38%-48%), and 90% (n = 343) had >10 TCs (CFU/g) (>10 TC CFU/g, 95%CI 87%-93%). Risk factors associated (p < 0.05) with child food contamination included if the child fed themselves (9.05 RR, 95% CI [3.18, 31.16]) and exposure to animals (2.63 RR, 95% CI [1.33, 5.34]). This study highlights the risk factors and potential control strategies that can support interventions that reduce food contamination exposure in young children and help further protect those that are highly vulnerable to recurrent exposure to enteric pathogens.

Assessing wineries' performance in managing critical control points for arsenic, lead, and cadmium contamination risk in the wine-making industry: A survey-based analysis utilizing performance indicators as a results tool

Human health hazards appear in wine production. Wineries have implemented food safety management systems to control food hazards through Hazard Analysis Critical Control Point (HACCP). Wine-making industry applies HACCP by evaluating Critical Control Points (CCPs). One of the CCPs that exhibits inadequate control is the potential contamination risk of arsenic, cadmium, and lead throughout the winemaking procedure. Wineries performance level about controlling CCPs related to contamination risk by arsenic, cadmium and lead in the winemaking were analyzed. A sixteen-question questionnaire was made to achieve this research. Three indicators were calculated for training, legislation, and analysis performance components in CCPs control. Results revealed that wineries fault in analysis and legislation components. Identification and updating of legislation about As, Cd and Pb contamination risk is in starting performance level for wineries that produce less than 250,000 L/year wineries. Analysis performance level is even lower than legislation. Only one out of every three wineries possess information regarding the concentrations of arsenic, cadmium, and lead in the soils of vineyards where grapes are cultivated. Furthermore, the availability of data on their available concentrations in the soil solution is even more limited. Those wineries that controlled As, Cd and Pb concentrations make it according to official recommendations using techniques based on atomic absorption spectrometry. However, there is a lack of this spectrometry equipment in the wineries own laboratories.

Assessment of the bacteriological qualities of meat and contact surfaces in markets in Abia State, Nigeria

Background: Microbial contamination of meat comes from external sources during cutting, handling, and processing of the meat. This study was carried out to assess the bacteriological qualities of meat and contact surfaces in markets in Abia State, Nigeria. Methods: This research involved the use of a Hazard Analysis Critical Control Point (HACCP) checklist to investigate the sanitation and hygiene practices of meat sellers and a laboratory study of red and white meat, water, and meat-contact surface samples. A total of 425 meat samples collected from 425 meat sellers from some randomly selected markets in Abia State were used for the study. There were also 20 water samples, 22 samples from table surfaces, 22 samples from knife surfaces, and 14 samples from transport vehicles. The multistage simple random sampling technique through balloting was employed to determine communities/markets for the study. Samples for the study were collected and analyzed using standard microbiological techniques such as culturing and the bacteria were enumerated and identified using biochemical and chemical tests. Results: The prevalent bacterial isolates include Staphylococcus sp (78.80%), Bacillus sp (73.17%), Enterococcus sp (64.00%), Escherichia coli (62.11%), Salmonella sp (62.11%), Klebsiella sp (51.29%), Micrococcus sp (44.94%) and Campylobacter sp (43.52%). SPSS analysis using the one-way ANOVA showed no significant difference (p &gt; 0.05) in bacteria isolated from markets in the three Senatorial Zones of the State. Staphylococcus sp was isolated in 61.11% of the tables, 50.00% of vehicles, 41.67% of knives and 46.32% of water; Salmonella sp was isolated in 47.22% of the tables, 36.11% of vehicles, 30.56% of knives and 43.85% of water; Bacillus sp was isolated in 41.67% of the tables, 44.44% of vehicles, 33.33% of knives and 23.70% of water; Campylobacter sp was isolated in 27.78% of the tables, 25.00% of vehicles, 30.56% of knives and none in water. There was no significant difference (p &gt; 0.05) in bacteria isolated from the contact surfaces and water from the markets in the three zones of the State. Conclusion: The bacteriological quality of meat in markets in Abia State could be said to be poor due to the isolation of Indicator bacteria such as E, coli, Salmonella, and Campylobacter from the studied meat samples. The presence of E. coli in the studied meat samples is an indicator of feacal contamination and a red alert for the Public health sector. It is recommended that meat sellers undergo proper training and regularly update their knowledge of meat safety.

Millers on Hazard Analysis Critical Control Point (HACCP) for Aflatoxin Control in Maize; A Case in Kiambu County, Kenya.

Food safety management implementation is vital in food industries. Hazard Analysis Critical Control Points (HACCP) implementation in maize millers help in identifying aflatoxin hazards, prevent, reduce or eliminate them. Knowledge, attitude and practices (KAP) towards HACCP on aflatoxin determine the safety of the end product from its contamination. The main objective was to determine KAP on HACCP in Kiambu county maize millers in aflatoxin control. Clustering and systematic sampling methods were used to sample the 30 maize millers. 150 questionnaire respondents were selected randomly from the milling sub-sections. Multivariate probit model and multinomial logit model were used as the analytical framework for evaluating KAP. 60% of the respondents were male, 34% had completed university and 80% of the respondents from management section had completed university while dispatch section respondents had the lowest education level. HACCP average knowledge was 57.5%, 74.43% being highest from management section. HACCP attitude mean score was 3.326, management section showing more positivity with a mean of 3.633. Sufficient training and recruitment of food safety related experts across all sub- section would improve KAP towards aflatoxin reduction to the maize flour.

Microbial Quality Evaluation of Seafood Samples from the Vishakhapatnam Coast, Andhra Pradesh, India

Consumption of seafood has increased, resulting in the production and productivity of aquaculture in the past few years. Since, seafood is crucial in human nutrition, providing essential nutrients and proteins. However, their perishable nature and vulnerability to microbial contamination make them prone to spoilage and foodborne illnesses. Therefore, the microbiological analysis of fish samples is paramount to ensure their quality and safety for consumption. In this study, microbiology of fish samples, encompassing various aspects such as microbial load assessment, and pathogen detection. Isolation and identification of pathogenic bacteria viz., Total plate count, Escherichia coli, Total coliforms, Vibrio spp, Staphylococcus aureus, and Salmonella spp. These pathogens pose severe health risks to consumers and highlight the necessity of effective monitoring and control measures throughout the seafood supply chain.  Proper handling, storage, and processing practices minimise microbial contamination and preserve fish quality. Implementing Hazard Analysis Critical Control Point (HACCP) plans and Good Manufacturing Practices (GMP) helps ensure the safety of fish products and prevent outbreaks of foodborne illnesses.

Evaluation of the Microbiological Status of Cattle Carcasses in Mongolia: Considering the Hygienic Practices of Slaughter Establishments.

The meat industry has received great attention in Mongolia, having over 70 million livestock, and is important to the nation's economy. Systematic microbiological testing of carcasses has not been mandatorily regulated in all abattoir premises, and the efficacy of the introduction of the Good Hygiene Practice and Hazard Analysis Critical Control Points (HACCP) to some plants has not yet been tested microbiologically in Mongolia. Therefore, samples were collected from two establishments: plant A with an HACCP certificate from a third party and plant B without an HACCP certificate. The rates and levels of the total bacterial count (TBC) as overall hygiene indicators, the Enterobacteriaceae count (EBC) as fecal contamination indicators, and the Staphylococcus spp. count (SC) as personal hygiene indicators were determined on different parts of beef carcasses. The contamination rates in most parts were lower in plant A than in plant B (e.g., TBC in the rump and flank: 103-105 and 105-107, in plant A vs. 104-106 and 105-108 in plant B, respectively). Plant A also had a lower EBC and SC (p < 0.001). Furthermore, 2 out of 100 beef carcasses (2%) were positive for enterohemorrhagic Escherichia coli as a foodborne pathogen indicator in plant A.

Environmental Monitoring of Food Manufacturing Facilities for Listeria: A Case Study

Environmental monitoring programs (EMPs) for food production facilities are useful for verifying general sanitation controls and are recommended as verification measures to ensure that the Hazard Analysis Critical Control Point plan is working effectively. In this study, EMPs for Listeria were conducted at three food production facilities to assess the efficacy of sanitation control and establish effective sanitation control methods. In Facility A, L. monocytogenes was detected in the clean area although in Zone 3, non–food-contact surfaces. To prevent contamination from dirty areas, the cleaning practices in the preparation room were investigated. Normal cleaning combined with disinfection with carbonated hypochlorite water (chlorine concentration, 150 ppm) proved effective. At Facility B, a salad product and its ingredients (pastrami and salami) were positive for L. monocytogenes serotype 3b. The bacterial count was <10/g in all samples. However, when inoculated with L. monocytogenes isolates, the growth of approximately 2 log cfu/g was observed on pastrami after 48 h of incubation at 10°C. The ingredients were commercially purchased blocks that were sliced in a slicer at Facility B and used as salad toppings. Because both unopened blocks were negative for L. monocytogenes, contamination of the slicer was suspected. Sampling of the slicer revealed that contamination by L. monocytogenes serotype 3b was more extensive after use than before use. Therefore, the slicer was disassembled, cleaned, and disinfected thoroughly. In Facility C, L. monocytogenes serotype 4b (4e) was detected in all the dirty, semiclean, and clean areas. The strain was also isolated from the wheels of a smoking cart transported across the zones. Therefore, efforts were made to frequently clean and disinfect the cart. EMPs revealed the presence of Listeria in each facility and allowed remedial measures to be undertaken. Continued monitoring and Plan-Do-Check-Act cycles were considered desirable.

Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation.

Dry aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any protective packaging. Animals and humans are usually the major sources of bacterial food contamination in the meat industry, but other routes might be involved. Therefore, procedures to reduce or eliminate pathogens from surfaces are crucial for an effective hazard analysis critical control point program in the food industry and other environments. This study aimed to assess the survival of Listeria monocytogenes, Escherichia coli, Salmonella spp., and Staphylococcus aureus on the inner surface of dry aging chambers. Moreover, we tested the efficacy of alkaline electrolyzed water (REW) for its application within a procedure aimed at reducing foodborne pathogens during meat storage. Environmental conditions inside the dry aging cabinet determine a reduction of circa 3 log CFU/cm2 of the considered microorganisms on the inner surface in 24 hours. Additionally, the nebulization of REW with the smoking system increased the count reduction in 24 hours due to environmental conditions for L. monocytogenes (~1 log CFU/cm2) and for S. aureus (~2 log CFU/cm2). In this context, the use of REW can be justified for routine cleaning procedures of the surfaces, with the added value of being safe to handle, not containing environmental pollutants, and making it unnecessary to rinse surfaces due to its instability.

Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?

To provide meat safety and consumer protection, appropriate hygiene control measures at an abattoir are required. This study aimed to evaluate the influence of visual fecal contamination level (VFCL) and lairage time (LT) on pig skin (PS) and external (ECS) and internal (ICS) carcass surfaces. The presence of Enterobacteriaceae, Escherichia coli (E. coli) and Salmonella in PS, ECS, and ICS were evaluated. A total of 300 paired samples were collected from 100 pigs. Results underlined the importance of the skin (Enterobacteriaceae: 3.27 ± 0.68 log CFU/cm2; E. coli: 3.15 ± 0.63 log CFU/cm2; Salmonella: 21% of samples) as a direct or indirect source of carcass contamination. Although VFCL revealed no significant effect (p > 0.05), the increase of LT had a significant impact (p < 0.001) on Enterobacteriaceae and E. coli levels across all analysed surfaces, and Salmonella presence on ICS (p < 0.01), demanding attention to LT. Also, the ICS showed a higher level of these bacteria compared to ECS. These results highlight the need of food business operators to consider ICS as an alternative area to sample for Salmonella, as a criterion for process hygiene based on EC Regulation No. 2073/2005, and as a potential contamination source to be integrated in the hazard analysis critical control point (HACCP) plans.

Inquiring Quality Assurance of the Table Olive Products

Table olives are the healthy fruit of the varieties of cultivated olive trees (Olea europaea), selected for the production of olives whose characteristics make them particularly suitable for processing. The processing of the olive is necessary, aiming mainly at the degradation of the phenolic glycoside oleuropein, a compound that gives a bitter taste to the fruit, making it impossible to consume immediately. Also, the various treatments aim to ensure the preservation of the product through the action of lactic acid bacteria (reducing the pH), to improve the quality of the final product (affecting the aroma, taste, texture, etc.). Olive varieties around the world are estimated to reach six hundred. Yet, there are three types of table olives in the market: natural black olives of the Greek type, black olives of California and green olives of the Spanish type. Table olive can be processed according to the method for natural black olives. Natural black olive is a natural product, i.e., the addition of chemicals is minimal. Its processing through the traditional method is simple and requires low energy consumption. The table olive processing plant must implement a healthy food production assurance system to protect the consumers from chemical hazards. This system is the HACCP (Hazard Analysis Critical Control Points) system, which is described by Codex Alimentarius. HACCP and ISO certification are a necessary step for most modern businesses, recognizing that a food business has developed, documented and implemented the right food production, standardization and packaging systems, according to these certifications.

Process of Quality Control of Bottled Water at PT. Tirta Purbalingga Adijaya, Bogor

Quality control is important in the drinking water production process. Drinking water sourced from nature, of course, contains a variety of minerals, ions, and even microorganisms, so it needs to be processed first so that it meets the needs of the human body and is safe for consumption. PT. Tirta Purbalingga Adijaya, Bogor in producing bottled drinking water refers to SNI 3553: 2015 concerning requirements for drinking water quality, as well as in processing it refers to the Regulation of the Minister of Health No.32 of 2017 concerning Standards for Quality Standards for Environmental Health and Water Health Requirements for Sanitation Hygiene Purposes , Swimming Pools, Solus Per Aqua, And Public Baths. PT. Tirta Purbalingga Adijaya, Bogor implements the Hazard Analysis Critical Control Point (HACCP) system where both raw water, processing and finished products are quality controlled every hour by water treatment operators and the results are verified by Quality Control analysts. Important things that become critical control points are filtering with carbon filters and ozone injection. If these two things are not controlled, it will affect the quality content of the drinking water produced and cause hazards such as residual chlorine and microbial contamination so that the product does not meet standards and cannot be marketed. The tests carried out were physical tests such as organoleptic tests, chemical tests such as chlorine content, ozone, metals and others as well as microbiological tests such as total microbes, fungi, coliform and pseudomonas aeruginosa. Based on the analysis that was carried out for 1 week on January 9-14 2023, it was concluded that the Prim-A brand bottled drinking water produced by PT. Tirta Purbalingga Adijaya, Bogor has met the standards set in Indonesia and is safe for human consumption.

The prevalence of parasitic infections among slaughtered animals in mechanical abattoir

Gastrointestinal parasites, such as helminths and protozoa, are abundant parasitic agents of livestock, particularly ruminants. The current study aims to determine the prevalence rate of parasitic infections in large ruminate animals slaughtered in the mechanical abattoir in Alexandria governorate, Egypt. The prevalence was identified through the records of parasitic infections detected in the fecal matter of large ruminate animals in addition to the recorded postmortem examination findings. Three hundred sixty-four slaughtered large ruminant animals were selected, labeled, and subjected to fecal sampling and postmortem examination. Each fecal sample was tested by three different techniques; the formalin-ether concentration, Ziehl-Neelsen hot-stained, and saturated saline flotation to diagnose all parasite types. One hundred thirty positive cases (35.71%) were determined during the fecal sample examination, and 76 cases (20.87%) were found in postmortem examination. Formalin-ether processing of fecal samples yielded the highest number of pathogens; Entamoeba species were detected in 98 fecal samples (26.69%), and Fasciola species eggs were detected in 14 samples (3.84%). The postmortem examination revealed Fasciola hepatica and F. gigantica in 13 animals (3.57%), mixed lung and liver hydatid cysts in 32 animals (8.79%), whereas liver hydatid cysts only were identified in 15 animals (4.12%). Finally, Sarcocystosis infection was detected in 3.57%. In conclusion, the parasitic infections of large ruminant animals are a leading cause of pathogenicity in large animals, leading to economic losses. Prevention and control measures must be implemented by mechanical abattoirs according to the Hazard Analysis Critical Control Point system.

Customer satisfaction survey, menu development and HACCP training to improve the food service quality of canteens

Canteen is an important aspect of the food environment in providing healthy food and supporting good nutrition status. The food service quality of the canteens could be improved by customer satisfaction survey and followed up with staff training. This study aimed to measure customer satisfaction via surveys and identify the impact of menu development training as well as HACCP training for canteen staff. The survey was collected using an online form involving 1,022 customers. The training was attended by 31 canteen staff. In addition to menu development-training, we also conducted Hazard Analysis Critical Control Point (HACCP) training. Menu development training includes topics such as menu variation, creating new recipes, and food traffic light system. A descriptive post evaluation was conducted to evaluate the impact of the training. A 6-question survey to assess how well the canteen staff retained knowledge from the provided food safety training were performed. From the survey, it was obtained the mean score for each indicator as follows: 3.32 for food taste, 3.22 for menu variation, 3.48 for canteen hospitality, 3.43 for canteen cleanliness, and 3.14 for food prices. The staff gave responses that the training was useful to increase foodservice quality and board the healthy food knowledge of canteen staff. Food traffic light systems that were placed in front of the counters could help customers to choose healthier foods. The results of HACCP training showed that all participants got more than half of the questions right. The responses of surveyed staff members suggest that the training was useful in increasing food service quality as well as food safety knowledge and practices of canteen staff. Sustainability of training impacts should be evaluated to gain comprehensive evaluation and identify further intervention to improve the food quality of canteens.

Assessing milk products quality, safety, and influencing factors along the dairy value chain in eastern Democratic Republic of the Congo

Dairying is one of the new promising economic sectors in eastern Democratic Republic of Congo (DRC), but still not explored enough to ensure consumers' safety. This study aimed to assess the health risks and nutritional profile of milk products along the value chain in South-Kivu and Tanganyika provinces. A total of 288 milk actors, including 160 producers, 35 collectors and 93 vendors, were concerned for interview and milk samples collection. A total of 302 milk samples (159 raw, 44 pasteurized, 76 fermented and 19 white cheese so-called “Mashanza”) were collected for physicochemical [pH, fat, non-fat dry matter (NFDM), lactose, protein, freezing point, density] and microbiological (total Aerobic Mesophilic Flora, Escherichia coli, Total Coliforms, Fecal Coliforms, Salmonella and Staphylococci) analyses. Results revealed that the physicochemical characteristics of the milk mostly varied according to the type of milk and the regions. The pasteurized milk from Tanganyika presented the best physicochemical parameters [crude protein (CP) = 4.36%, Fat = 4.06%, NFDM = 12%, lactose = 5.4%, density = 1.02 and pH = 6.59] compared to other types of milk. For microbiology, no E. coli was recorded but Salmonella and Staphylococci were found in all the milk types with the values not exceeding 3 × 104 CFU ml−1 and 3 × 103 CFU ml−1, respectively. This implies a long-term consumers' health issue if appropriate measures are not taken by milk actors along the value chain. The microbiological quality was influenced by the ecologies of production axis (representing the production zones) and by handling methods and infrastructures used by the actors involved along the value chain. Factors related to animal husbandry, milking method, milk processing and packaging had no significant effect on the physicochemical parameters under study. These results indicated that health risks for milk consumers are accrued by production practices and handling by milk actors due to shortage of required skills and appropriate equipment along the milk value chain. Observance of hazard analysis critical control point (HACCP) measures is carefully required along the milk value chain nodes to improve the quality of milk produced and sold and thus reduce the risks among consumers in South-Kivu and Tanganyika provinces.