Identification Of Critical Control Points Research Articles

Probiotics isolated from the shubat in chicken meat production: importance and HACCP analysis

Probiotics are becoming more widely acknowledged as a safe and effective alternative to antibiotics for improving the safety of chicken meat. The investigation of potential hazards throughout the chicken meat supply chain enables a thorough assessment of contamination risks, allowing for the establishment of control and corrective actions within the corresponding processes. The ultimate goal is to ensure the safety of chicken meat for consumers. The objective of this study is to ascertain the potential risks that may arise inside the chicken production process, encompassing physical, chemical, and biological factors, with the identification of critical control points (CCPs). The study is also aiming to identify corrective strategies and approaches for decreasing the hazards associated with using of probiotics obtained from shubat. The research conducted involved conducting microbiological evaluations to test the ability of probiotics to withstand the presence of pathogenic bacteria. Additionally, the study examined the use of probiotics in chicken production, employing careful monitoring and comprehensive analyses to figure out the effectiveness of the supplements. For hazard identification and risk assessment, the Hazard Analysis and Critical Control Points (HACCP) approach was used, with the key findings showing that the most critical activities throughout the entire chain pertained to the use of probiotics as an alternative to antibiotics.

РОЗРОБКА ТЕХНОЛОГІЇ ВИРОБІВ ІЗ СУБПРОДУКТІВ ТА ГАРБУЗА ДЛЯ КРАФТОВОГО ВИРОБНИЦТВА

The article is devoted to the current direction of production in Ukraine – craft manufacturing, which does not require large industrial facilities and raw materials. It is more rapid to adapt to the needs of population, available raw materials and attraction of professionals who do not have specialized education but have the ability and desire to work as well as to be useful during the war and postwar period. At present, craft manufacturing supports the local economy as it provides the production of unique and difficult to reproduce products that enrich Ukrainian culture by reflecting and adding some peculiarities to it. At the same time, craft manufacturing allows to use the local raw materials, available and simple production facilities, to employ a lot of people such as amateurs, part-time or even full-time skilled craftsmen. Craft products are not only more tasteful but also healthier. Flavor enhancers, dyes or other substances, which in mass production can reduce the cost, are not added to craft production. Taking into account the above-mentioned facts, we have developed a recipe and a basic technological scheme of the product with the functional purpose of «Meatballs in pumpkin puree» for craft production. The proposed basic scheme of production is economically reasonable and relevant during a time of war. The result is a useful product which includes the main components of choline, glycogen and heparin, which are useful for athletes and people who have heart problems, blood clotting, memory impairment and other diseases. The assessment of the most characteristic biological and physical risks of meatball production in pumpkin puree is carried out. A block diagram of the production of meatballs from by-products with the assessment of technological operations in relation to hazardous factors and the identification of critical control points has been developed.

A Framework Development of Food Wastage and Its Prevention Strategies in the Hospitality Industry of Pakistan

Food waste is a global issue; around 1.3 billion tonnes of food waste is generated annually, with Pakistan producing 36 million tonnes of food waste. Consequently, restaurants are the leading source of food waste. However, identifying the causes and dangers of food waste in the restaurant's process flow is crucial. As a result, a restaurant framework is necessary for process flow rectification and identification of critical control points. The current research, which employed a qualitative approach, establishes a framework that outlines the critical controls and their impact on social, environmental, and economic issues. The data was gathered through structured interviews and observations from multiple eateries. The framework includes redesigning flexible menus, offering employee training, reducing plate sizes, implementing a forecasting system, and implementing a lean inventory management system to effectively reduce food waste. The paper presents policy suggestions to food regulatory agencies and restaurants based on its research and approach

Identification of critical control points for antibiotic resistance discharge in sewers

Disrupting the spread of clinically relevant antibiotic resistance genes (ARGs) is one of the key components for the success of the One Health strategy. While waste water treatment plants (WWTPs) represent a final control point for daily discharges of antibiotic resistance genes (ARGs) to the aquatic environment, a decentralized upstream monitoring of wastewater feeds of selected urban drainage areas for blaCTX-M32, blaCTX-M15, blaOXA48, blaCMY-2, mecA, blaNDM-1, blaKPC3, vanA, and mcr-1 representing clinically relevant ARGs has been performed. Besides hospitals, also retirement homes were found to be responsible for high levels of ARG discharges compared to housing area sewer systems. The monitoring combines qPCR-based quantifications, flow volume-based analyses, and multiple antibiotic resistance analyses of isolates. As result of the study, local actions at identified critical control points could help to prevent contaminations of larger volumes of wastewaters. This strategy will support a more cost-effective treatment compared to central actions at WWTPs, only. A polluter-pays principle should be applied by this monitoring strategy.

Food Hygiene Practices of Rural Women and Microbial Risk for Children: Formative Research in Nepal.

ABSTRACT.Formative research was conducted in a rural hill setting in Nepal during April–June 2012 to inform the design of an intervention to promote safe food hygiene practices. A variety of methods underpinned by Behavior Centered Design theory and Hazard Analysis Critical Control Points was used to pinpoint key risk behaviors and their environmental and psychological determinants in 68 households with a mother having a child aged 6–59 months. These included video recordings, observation of daily routine, teach-the-researcher sessions, in-depth interviews, observations of actual behaviors, focus group discussions, motive mapping, microbiological assessment, and identification of critical control points. Physical settings, especially the kitchen, form a challenging environment for mothers, including family members in rural hill settings of Nepal to practice adequate food hygiene behaviors. Prevalent food hygiene practices of mothers were inadequate, leading to frequent exposure of young children to highly contaminated food, water, and milk. We identified six critical control points; of these, five needed improving. Determinants of these behaviors included physical and social environment as well as psychological brief and individual motives. Five key food hygiene risk behaviors are suggested for prioritization. While designing a food hygiene intervention package, consideration should be given to the physical, biological, and social environment, and immediate motives behind each practice should be taken into consideration while framing key messages. Creative and engaging activities should be designed around the motives of nurture, disgust, affiliation, and social status/respect.

Hazard Analysis and Critical Control Points in Handling Frozen Tuna Steak (Case Study at PT. Awindo International, Jakarta, Indonesia)

This research aims to analyze the hazard and determine critical control points in the process of handling frozen tuna steak at PT. Awindo International located in Muara Baru, North Jakarta. The research was conducted at PT. Awindo International from March to April 2021. The research was conducted using the case study method. The research procedure includes observation of the handling process flow, analysis of potential hazards, identification of critical control points, organoleptic, microbiological and chemical testing. The data obtained from the study were analyzed descriptively. Hazards that have the potential to occur in the process of handling frozen tuna steak are biological, physical and chemical hazards. The results of the hazard analysis obtained critical control points at the stage of receiving raw materials and metal inspection. The results of the organoleptic test of raw materials as a whole have a good value and are in accordance with company standards and Indonesian national standards (SNI), so that they can proceed to the production stage. The results of the microbiological test showed that complied with the standards, namely Salmonella sp. negative, Vibrio cholerae negative, Escherichia coli <1.8 MPN/g, Coliform <1.8 MPN/g, ALT 12 x 103 colonies/g. The results of the chemical test showed good results with the value of the chemical content that complied with the standards, namely histamine 2.92 mg/kg, mercury 0.05 mg/kg, negative lead, and cadmium 0.019 mg/kg.

Investigation of Risk Management in Food Industry

Risk assessment has been considered as a scientific method for preparing and developing food quality and health standards. In recent years, the use of the word has become increasingly used in connection with food safety in general and with the health of food products in particular. This is due to the development of the use of the risk analysis system, the identification of critical control points of HACCP, which revolutionized the industries in the 1980s and 1990s. The first principle of the HACCP system stipulates that risk analysis must be performed. The hazards that are likely to occur must first be identified and then the severity of each hazard must be assessed and then the likelihood of those hazards assessed. These two factors (severity and probability of occurrence) talk to us about the possibility of danger. Another point about the importance of risk assessment is the increase in international trade, which raises new demands on food safety and quality. In the food supply cycle from farm to fork, food will always face countless risks that will lead to many problems for subsequent processes and end consumers. We all consume foods such as fruits, vegetables, dairy products, meat, bread, etc. on a daily basis, and our health depends on the health and safety of these foods. Today, many countries around the world seek to establish systematic management of food safety risk in order to provide safe and healthy food.

Identification of critical control points for street foods in Puducherry

Identification of critical control points for street foods in Puducherry

Water Safety Plans and HACCP implementation in water utilities around the world: benefits, drawbacks and critical success factors.

Drinking water is of paramount importance for people's health. Many outbreaks due to poor water quality are being recorded even nowadays. Although the institutional framework exists at global (e.g., WHO guidelines) and national level, there are still many factors contributing to water contamination. Risk assessment tools, such as HACCP and Water Safety Plans, are being elaborated all over the world to act proactively referring to drinking water quality. The present paper aims at reviewing the implementation status of risk assessment tools around the world and presenting the benefits and the difficulties recorded during the implementation process. The benefits include improved water quality, improved operational efficiency, reduced consumers' complaints, reduced production cost, and reduced potential hazardous incidents. Studying the difficulties, the identification of critical success factors for the implementation of such tools is feasible. Some of the critical success factors include the financial and human resources, staff training, effective identification of critical control points, correct estimation of the occurrence and the severity of the hazards, effective coordination, and efficient monitoring.

Identification of critical control points using water quality as an indicator of hygiene for artisanal fisheries on Lake Malawi

AbstractFish are a highly perishable commodity, and unhygienic fresh fish supply chains have been documented over the past two decades in sub‐Saharan Africa. Fishers spend long hours on boats with no provision of sanitary facilities, and even after landing, they are often in environments without sanitary facilities. The purpose of the present study was to explore the impacts of water, sanitation and hygiene practices in an artisanal fishery on food safety by analysing water samples in close contact with fresh fish at various checkpoints from capture to sale at the local market along the shores of Lake Malawi (Malawi). The four checkpoints included (a) fishing boats at the fishing ground before fishing commenced (n = 85); (b) in the same boats at the landing site before offloading fresh fish (n = 85); (c) with fresh fish transporters at the landing site (n = 71); and (d) among vendors at the market (n = 63). Escherichia coli was found in a high percentage of samples at each of the four checkpoints during the dry, wet and cold seasons. The highest risk for contamination (represented by E. coli concentrations) was the transition from transport to vendor, regardless of the season during which the samples were taken. The product value chain demands food safety. The results of the present study have potential applications in informing future interventions to develop behavioural change strategies regarding handwashing and toileting practices, norms unique for highly mobile fishing communities through the integration of hardware and software solutions and using better‐quality water to store fish on the boat, in transport and at the market.

Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety.

The use of predictive modelling tools, which mainly describe the response of microorganisms to a particular set of environmental conditions, may contribute to a better understanding of microbial behaviour in foods. In this paper, a tertiary model, in the form of a readily available and userfriendly web-based application Praedicere Possumus (PP) is presented with research examples from our laboratories. Through the PP application, users have access to different modules, which apply a set of published models considered reliable for determining the compliance of a food product with EU safety criteria and for optimising processing throughout the identification of critical control points. The application pivots around a growth/no-growth boundary model, coupled with a growth model, and includes thermal and non-thermal inactivation models. Integrated functionalities, such as the fractional contribution of each inhibitory factor to growth probability (f) and the time evolution of the growth probability (Pt), have also been included. The PP application is expected to assist food industry and food safety authorities in their common commitment towards the improvement of food safety.

Technological and community-based methods to reduce mycotoxin exposure

In developing countries the enforcement of compliance to detailed mycotoxin regulations ensures protection of the population from adverse health effects of mycotoxin exposure. In low-income or developing countries mycotoxin regulations are either lacking or poorly enforced which create scenarios where mycotoxin exposures occur above levels set by health regulatory bodies. Population groups that are the worst affected include subsistent maize growing farmer communities where mono-cereal crops are cultivated and locally consumed, and mycotoxin contamination are not monitored. Other factors that aggravate the situation include the consumption of highly mycotoxin contaminated unprocessed maize, the lack of knowledge about the adverse effects as well as traditional uses of maize products not intended for human consumption during periods of food insecurity. These scenarios require ingenious ways to reduce mycotoxin exposure in poor rural communities where access to sophisticated mycotoxins reduction techniques is not available or practically viable. Although community-based and culturally acceptable methods have, to some extent, been adapted the efficacy thereof varies due to the lack of sufficient training. Integration of these methods with more sophisticated technological methods is envisaged, and will be based on a better understanding of mycotoxin biosynthesis and fungus-host interactions on a molecular level. In addition, other methods which include the detoxification of mycotoxins utilising degradation enzymes, clay adsorbents, utilisation of non-toxigenic fungal strains and resistant maize cultivars to fungal infections are just a few approaches under scrutiny. The introduction of good agriculture practices and storage techniques and the identification of critical control points during hazard analyses need to be further explored. Introduction of mycotoxin monitoring programs and validated screening procedures to monitor exposure should be a priority in the future, to facilitate community-based and effective intervention programmes of mycotoxin reduction.

Identification of critical control points for safety management of production of frozen fish

The features of the introduction of the safety management system HACCP in Ukrainian fish processing enterprises were considered. A full analysis of hazards occurring in the production of frozen fish was performed and it was determined that quality control in fish industry enterprises is carried out by production-veterinary control departments (PVCD), which include veterinary service specialists, chemists, bacteriologists. PVCD allow sales of fish products only if their quality characteristics meet the requirements of GOST or TU. Before the introduction of the safety management system of food products, safety working group conducts research for each type (group) of products according to DSTU 4161-2003 and registers them in certain safety protocols. Critical control points for safety management of production of frozen fish were developed. Hazard analysis and identification of CCP of production of frozen fish in fish processing enterprises revealed that the most serious stage is acceptance of live fish, because biological and chemical factors are significant and can lead to diseases common to fish and humans, or development or exacerbation of allergic diseases. The stage of fish storage: observance of temperature conditions and shelf life is also important.

Process analytical technologies in food industry - challenges and benefits: A status report and recommendations.

Process analytical technologies in food industry - challenges and benefits: A status report and recommendations.

Food safety and nutritional quality for the prevention of non communicable diseases: the Nutrient, hazard Analysis and Critical Control Point process (NACCP).

BackgroundThe important role of food and nutrition in public health is being increasingly recognized as crucial for its potential impact on health-related quality of life and the economy, both at the societal and individual levels. The prevalence of non-communicable diseases calls for a reformulation of our view of food. The Hazard Analysis and Critical Control Point (HACCP) system, first implemented in the EU with the Directive 43/93/CEE, later replaced by Regulation CE 178/2002 and Regulation CE 852/2004, is the internationally agreed approach for food safety control. Our aim is to develop a new procedure for the assessment of the Nutrient, hazard Analysis and Critical Control Point (NACCP) process, for total quality management (TMQ), and optimize nutritional levels.MethodsNACCP was based on four general principles: i) guarantee of health maintenance; ii) evaluate and assure the nutritional quality of food and TMQ; iii) give correct information to the consumers; iv) ensure an ethical profit. There are three stages for the application of the NACCP process: 1) application of NACCP for quality principles; 2) application of NACCP for health principals; 3) implementation of the NACCP process. The actions are: 1) identification of nutritional markers, which must remain intact throughout the food supply chain; 2) identification of critical control points which must monitored in order to minimize the likelihood of a reduction in quality; 3) establishment of critical limits to maintain adequate levels of nutrient; 4) establishment, and implementation of effective monitoring procedures of critical control points; 5) establishment of corrective actions; 6) identification of metabolic biomarkers; 7) evaluation of the effects of food intake, through the application of specific clinical trials; 8) establishment of procedures for consumer information; 9) implementation of the Health claim Regulation EU 1924/2006; 10) starting a training program.Results and discussionWe calculate the risk assessment as follows: Risk (R) = probability (P) × damage (D). The NACCP process considers the entire food supply chain “from farm to consumer”; in each point of the chain it is necessary implement a tight monitoring in order to guarantee optimal nutritional quality.

Quality and safety control in the production of recreational-purpose cottage cheese

The paper deals with the relevant problem of implementing safety control systems according to HACCP principles for Ukrainian catering establishments in the integration of trade space. Taking into account high competition and consumer audience gaining priority, the work emphasizes the need to develop and implement safety control system according to HACCP principles as a precondition for leadership of catering establishments in the national market, and get significant competitive advantages in hospitality. Due to the intensification of the dairy sector in the food market and a steady trend in creating new dairy products of increased food and biological value, a model of the system of basic principles and regulations of quality and safety control in accordance with HACCP in the production of cottage cheese with a high content of vitamin and mineral ingredients and restaurant products based on it to ensure recreational and safe nutrition in the catering network was developed for implementing in catering establishments. Within this problem, the key measures on implementing the HACCP system in catering establishments were identified, and basic safety system elements were justified. The hierarchy of components and elements of the safety control system in manufacturing recreational products was proposed. Hazard analysis at all process stages of producing eco-friendly, safe cottage cheese in CE was performed; identification of critical control points (CCP) in the production was carried out and analysis of dangerous factors was conducted; critical control points according to each process stage of manufacturing recreational-purpose cottage cheese were determined. The developed safety control system according to HACCP principles for innovative cottage cheese will allow to increase the competitive advantages of the product and solve one of the important issues of ensuring appropriate quality and safety of food.

Risk-based planning for water recycling in an Australian context

Australia has seen an unprecedented proliferation in large scale water recycling schemes since the late 1990s. This has been driven by a recent decade of drought, policies to encourage water efficiency in new homes and buildings in urban areas, and to reduce pressure on rain-fed water supplies by replacement with alternate water sources in rural areas. Underpinning these drivers are principles of economic and environmental sustainability and protection of public health. National guidelines for recycling of treated sewage, released in 2006, replaced an approach using prescriptive end point water quality targets, with a 12-step risk-based framework for the planning and operation of Australian water recycling schemes. Essential to this risk-based approach is an understanding of the sewage treatment system and assessing the risks in the catchment, the treatment process, distribution system and end use environment. Inherent also in this process is the identification of critical control points with tangible operational targets for pre-empting, preventing and correcting off-spec conditions before they derail a scheme. Validation of systems through microbial log reduction targets for indicator viruses, bacteria, protozoa and helminths, differentiated according to end use and expected exposures, may be obtained through treatment, site controls or a combination of both. Drawing on case studies from the Australian states of New South Wales (NSW) and Queensland (Qld), this paper gives insight to preventative risk management of water recycling schemes with typical risk profiles. Some advantages and disadvantages of the guideline approach are considered. The information paints a picture of the industry's risk management obligations in the planning phase and may be of use to practitioners in other regions where planning for safe and sustainable water recycling is developing.

Nutrient Analysis Critical Control Point (NACCP): Hazelnut as a Prototype of Nutrigenomic Study

The aim of this study is to apply the Nutrient Analysis Critical Control Point (NACCP) process to ensure that the highest nutrient levels in food can determine a beneficial effect on the health of the consumer. The NACCP process involves a sequence of analysis and controls that depart from raw material production to the evaluation of the effect of nutrition on health. It is articulated through the following points: 1) identification of nutrient level in the food; 2) identification of critical control points (environmental, genetic data, chemical and physical data, production technology, distribution and administration); 3) establishing critical limits that can impoverish and damage the nutrient; 4) establishing measures to monitor; 5) establishing corrective actions. We selected as biomarkers the total phenolic content (TPC) and total antioxidant capacity (TAC) of a genotyped Italian hazelnut cultivars (Corylus e avellana L.). We performed a clinical study evaluating: a) nutritional status; b) clinical-biochemical parameters; c) low density lipoprotein oxidation (LDL-ox); d) the expression level changes of oxidative stress pathway genes in the blood cell at baseline and after 40 g/die of hazelnut consumption. In this study, we found a significant lowering (p ≤ 0.005) of LDL oxidized proteins, in association with the consumption of 40 g/d of hazelnuts. Also, we found a significant variation (p ≤ 0.005) of gene expression of antioxidant and pro-oxidant genes, between the intake of dietary with and without hazelnuts. This results support the hypothesis that the NACCP process could be applied to obtain significant benefits in terms of primary prevention and for contributing to the amelioration of food management at the consumer level.

Prevalence and antimicrobial resistance of Enterococcus spp and Staphylococcus spp isolated from surfaces in a veterinary teaching hospital

To determine the prevalence and antimicrobial resistance of enterococci and staphylococci collected from environmental surfaces at a veterinary teaching hospital (VTH). Longitudinal study. Samples collected from surfaces in 5 areas (emergency and critical care, soft tissue and internal medicine, and orthopedic wards; surgery preparation and recovery rooms; and surgery office and operating rooms) of a VTH. Selected surfaces were swabbed every 3 months during the 3-year study period (2007 to 2009). Isolates of enterococci and staphylococci were identified via biochemical tests, and antimicrobial susceptibility was evaluated with a microbroth dilution technique. A subset of isolates was analyzed to assess clonality by use of pulsed-field gel electrophoresis. 430 samples were collected, and isolates of enterococci (n = 75) and staphylococci (110) were identified. Surfaces significantly associated with isolation of Enterococcus spp and Staphylococcus spp included cages and a weight scale. Fourteen Enterococcus spp isolates and 17 Staphylococcus spp isolates were resistant to ≥ 5 antimicrobials. Samples collected from the scale throughout the study suggested an overall increase in antimicrobial resistance of Enterococcus faecium over time. Clonality was detected for E faecium isolates collected from 2 different surfaces on the same day. Although not surprising, the apparent increase in antimicrobial resistance of E faecium was of concern because of the organism's ability to transmit antimicrobial resistance genes to other pathogens. Results reported here may aid in identification of critical control points to help prevent the spread of pathogens in VTHs.

Cell viability assessment: toward content-rich platforms

Importance of the field: Monitoring cell viability in vitro is critical in many areas of biomedical research, and the ultimate goal in drug discovery is the ability to predict the in vivo toxicology of drug candidates based on their toxicity profile in vitro. Over the last decade, the contribution of high-throughput screening toward this goal has been tremendous, providing the ability to screen compounds in parallel against multiple cell types. However, the toxic effects of drug candidates uncovered during clinical trials are by far the main reason for their failure. Over the same period, our understanding of programmed cell death has evolved dramatically with the identification of critical control points in the cell death pathways. As a result, cell viability should no longer be characterized solely on the basis of discrete end point measurements such as membrane permeability.Areas covered in this review: This review summarizes the traditional viability assays currently commercially available, focusing on methods amenable to high density format. Assays categorized into the following classes are discussed: dye exclusion assays, DNA condensation-based assays and assays monitoring a metabolic function.What the reader will gain: We describe current approaches for assessing cell viability and, using case studies, emphasize their limitations. As an alternative, we propose the use of live, multiplexed readouts to accurately record cell death induction.Take home message: Current low-content methods based on single parameter readouts are prone to error due to the heterogeneity of cell populations and the multi-faceted nature of cell death. High-content approaches based on continuous, multiplexed readouts are becoming increasingly important for monitoring multiple markers of cell death induction simultaneously on a cell by cell basis. The use of such content-rich platforms is a necessity to predict the toxicology of drug candidates accurately.