Hazard Analysis Critical Control Point Research Articles

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 > 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 > 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.

Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia.

The Saudi Ministry of Municipal and Rural Affairs is planning to initiate a hazard analysis critical control point (HACCP) system in restaurants and cafeterias to manage issues of food safety in Saudi Arabia. One of the most important elements in the HACCP system is the monitoring temperature of cooked and stored food. The present study aimed to investigate the prevalence and use of refrigerators/freezers and food thermometers among food handlers in local and international restaurants in Dammam, Saudi Arabia. A cross-sectional study was conducted in municipality-licensed restaurants. The temperatures of refrigerator and freezer were checked, and the survey form was completed by the researcher according to logbook entries. We then checked for the presence of a food thermometer, and if a functional thermometer was present, the chef was asked to complete an online questionnaire using Survey Monkey website on a tablet. The response rate of the survey was 68% (238/350 restaurants). We found that 88.1% of restaurants used a thermometer to check the temperature of their refrigerators and freezers. Thirty-one restaurants (13.0%) had a regular temperature-monitoring record available for both the refrigerator and freezer. International restaurants had significantly greater temperature-monitoring data than local restaurants (88.1% vs 63.3%; p= .0001). The prevalence of food thermometers in restaurants was 53.4% (127/238 restaurants), with significantly higher prevalence in international restaurants than in local restaurants (96.6% vs 10.8%; p= .0001). The practice of using food thermometer "always" when meat turned brown was significantly associated with the chef's age and education level. The study results showed poor monitoring and documentation of refrigerator and freezer temperatures along with a low prevalence of food thermometer use. The study result provides an insight into one of the barriers to the implementation of the HACCP system in Dammam.

Hazard Analysis Critical Control Point (HACCP) Education Shredded Catfish Products at UMKM XYZ

Catfish is the result of freshwater aquaculture which is often found in Mojokerto Regency, East Java. XYZ Micro, Small and Medium Enterprises (UMKM) is a business engaged in the processing of catfish, with shredded catfish as one of its products. Hazard Analysis Critical Control Point (HACCP) is one of the factors that influence the quality of food products, but XYZ SMEs do not understand this. One of the efforts that can be made for the XYZ MSME business in improving its products is by conducting HACCP-related education. The form of activities carried out in this activity is identifying hazards during the production process, which includes observation, analysis and determination of critical points, giving advice, and implementing control measures. The results of these activities were that UMKM XYZ was able to improve the quality of catfish shredded production. This is evidenced by the creation of SOPs at each stage of catfish shredded production. The application of HACCP is expected to improve the quality and safety of catfish shredded products.

Flexible sensing enabled packaging performance optimization system (FS-PPOS) for lamb loss reduction control in E-commerce supply chain

This paper proposed a flexible sensing enabled packaging performance optimization system (FS-PPOS) to improve loss reduction control for different packaged lamb in e-commerce supply chain. Through Hazard Analysis Critical Control Point (HACCP), key decision-making factors (DMFs) on a farm-to-consumer e-commerce model for packaged lamb were evaluated. Simultaneously, the proposed FS-PPOS comprehensively considered the impact of quality, micro-environmental and economic factors on different packaged lamb by flexible sensing, data analysis, and investigation, etc. The evaluation results of different packaging types influenced by packaging effects at different temperatures were visually displayed by packaging performance grading. Verified by variable temperature experiments, it was concluded that vacuum packaging was more advantageous in medium and long-distance, which could achieve a maximum efficiency improvement of 28%. Modified atmosphere packaging was preferred in short and medium supply chain with a maximum efficiency improvement of 11.7%, while conventional packaging was only selected in short-distance. The FS-PPOS not only proposed optimal method for packaging lamb loss control, but could also be adopted by e-commerce management in other packaged meat supply chain, such as beef and chicken, etc.

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.

Hazard Analysis Critical Control Point (HACCP) analysis in the process of making moringa leaf sponge cake in X Hospital

Pembuatan bolu daun kelor sebagai makanan selingan pasien kanker merupakan salah satu usaha untuk memenuhi kecukupan zat gizi serta sebagai makanan selingan yang memiliki komposisi lengkap. Pengolahan dengan pengawasan mutu yang baik dan maksimal, sehingga kontaminasi bahan mentah hingga menjadi makanan dapat dikendalikan serta dapat memenuhi jaminan mutu berdasarkan HACCP. Bolu daun kelor memiliki potensi bahaya biologi, fisik maupun kimia. Adapun analisis dilakukan meliputi observasi secara langsung dan wawancara kepada petugas pembuat bolu daun kelor. Jenis penelitian yang digunakan adalah deskriptif dengan pendekatan kualitatif. Penelitian dilaksanakan di RS X Jakarta, pada bulan November 2022 dengan objek penelitian adalah analisis penerapan HACCP pada proses pembuatan bolu daun kelor di RS X Jakarta. Hasil analisis HACCP diperoleh titik kritis dari mulai penerimaan bahan mentah hingga pengemasan produk yang dapat dikendalikan. Bahan mentah telur dilakukan pencucian dengan chlorin 50 ppm selama 2-3 menit setelah penerimaan, tepung terigu yang sudah standar SNI, bubuk daun kelor, gula halus, minyak goreng standar SNI, dan margarin dengan penyimpanan baik untuk menghindari potensi bahaya mikroba lipolitik. Pembutan bolu daun kelor, terjadi potensi kontaminasi pada proses pengemasan setelah proses pengolan. Penggunaan APD dengan baik serta proses penyajian mempengaruhi potensi bahaya pada bolu daun kelor. Kegiatan ini menghasilkan temuan bahwa terdapat potensi bahaya pada produksi pembuatan bolu daun kelor pada proses penyajian.&#x0D;

Improving tilapia biosecurity through a value chain approach

AbstractTilapia aquaculture is a major source of animal protein, with global production reaching over 6 million tonnes in 2020. The rapid growth of the tilapia sector has led to a number of emerging disease threats and subsequent production losses. Risk analysis can provide a targeted approach for improving biosecurity in the tilapia sector. The aim of this work was to describe the tilapia value chain and review the important infectious agents of tilapia that may affect the different points along the value chain; such points include input and service suppliers, producers (i.e., hatcheries, nurseries and grow‐out farms), and processors, traders and marketers. We then describe how risk analysis can be used to identify critical controls points along the value chain and describe potential risk mitigation measures that may be implemented at those points. The control of diseases of tilapia requires a multi‐faceted approach, with risk‐based control measures chosen based on their feasibility, effectiveness and sustainability. The Progressive Management Pathway for Improving Aquaculture Biosecurity, as a risk‐based, collaborative and progressive management approach combined with the systematic preventive principles of Hazard Analysis Critical Control Point, offers a strategic and practical way of improving biosecurity in the tilapia value chain.

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.

Storage Fungi and Mycotoxins Associated with Rice Samples Commercialized in Thailand.

The study focused on the examination of the different fungal species isolated from commercial rice samples, applying conventional culture techniques, as well as different molecular and phylogenic analyses to confirm phenotypic identification. Additionally, the mycotoxin production and contamination were analyzed using validated liquid chromatography-tandem mass spectrometry (LC-MS/MS). In total, 40 rice samples were obtained covering rice berry, red jasmine rice, brown rice, germinated brown rice, and white rice. The blotting paper technique applied on the 5 different types of rice samples detected 4285 seed-borne fungal infections (26.8%) for 16,000 rice grains. Gross morphological data revealed that 19 fungal isolates belonged to the genera Penicillium/Talaromyces (18 of 90 isolates; 20%) and Aspergillus (72 of 90 isolates; 80%). To check their morphologies, molecular data (fungal sequence-based BLAST results and a phylogenetic tree of the combined ITS, BenA, CaM, and RPB2 datasets) confirmed the initial classification. The phylogenic analysis revealed that eight isolates belonged to P. citrinum and, additionally, one isolate each belonged to P. chermesinum, A. niger, A. fumigatus, and A. tubingensis. Furthermore, four isolates of T. pinophilus and one isolate of each taxon were identified as Talaromyces (T. radicus, T. purpureogenum, and T. islandicus). The results showed that A. niger and T. pinophilus were two commonly occurring fungal species in rice samples. After subculturing, ochratoxin A (OTA), generated by T. pinophilus code W3-04, was discovered using LC-MS/MS. In addition, the Fusarium toxin beauvericin was detected in one of the samples. Aflatoxin B1 or other mycotoxins, such as citrinin, trichothecenes, and fumonisins, were detected. These preliminary findings should provide valuable guidance for hazard analysis critical control point concepts used by commercial food suppliers, including the analysis of multiple mycotoxins. Based on the current findings, mycotoxin analyses should focus on A. niger toxins, including OTA and metabolites of T. pinophilus (recently considered a producer of emerging mycotoxins) to exclude health hazards related to the traditionally high consumption of rice by Thai people.