Poultry Food Safety Control Interventions in the Domestic Kitchen

2014 ◽  
Vol 34 (1) ◽  
pp. 34-41 ◽  
Author(s):  
D. Bolton ◽  
H. Meredith ◽  
D. Walsh ◽  
D. McDowell
Keyword(s):  
Food Safety ◽  
Safety Control

A highly sensitive fluorescence biosensor for detection of Staphylococcus aureus based on HCR-mediated three-way DNA junction nicking enzyme assisted signal amplification

The Analyst ◽  
2021 ◽  
Author(s):  
Chuyan Zhang ◽  
Zewei Luo ◽  
Mengfan Wu ◽  
Wei Ning ◽  
Ziyi Tian ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Safety ◽  
Signal Amplification ◽  
Sensitive Detection ◽  
Safety Control ◽  
Food Borne ◽  
Highly Sensitive ◽  
Fluorescence Biosensor ◽  
Highly Sensitive Detection ◽  
Nicking Enzyme

Sensitive and efficient monitoring of food-borne bacteria is of great importance for food safety control. Herein, a novel biosensor for highly sensitive detection of Staphylococcus aureus (S. aureus) was constructed...

I controlli sulla circolazione dei prodotti alimentari

2009 ◽  
pp. 129-136
Author(s):  
Teresa Babuscio
Keyword(s):  
Control System ◽  
Food Safety ◽  
Key Words ◽  
European Parliament ◽  
European Regulation ◽  
Safety Control ◽  
White Spaces ◽  
Food And Feed ◽  
Set Up

- Food controls are a key issue within the European food safety arena. Since 2002 the legislator is constantly improving the control system in order to better achieve the high safety principles contained in the European regulation n.178 and the network set up in it. Thus, the regulation n. 882/2004 is specifically dedicated to food safety controls: it is the main piece of legislation concerning this aspect as it has been adopted by the co-decisions procedure which involves the European Parliament and the Council. Despite that, it left some "white" spaces to be filled by the implementing measures adopted within the so called comitology procedure in which it is the Commission to act as a co-regulator. The latter is currently implementing art. 15.5. of the regulation n. 882/2004 to set up a system of increased controls for food and feed. Key words: food safety; control system; regulation n. 882/2004.

scholarly journals Usulan Aksi Mitigasi Risiko Rantai Pasok Produk Pancake Durian dengan Pendekatan House Of Risk (HOR) dan Hazard Analysis Critical Control Point (HACCP)

2019 ◽  
Vol 2 (4) ◽  
Author(s):  
Dyah Lintang Trenggonowati ◽  
Asep Ridwan ◽  
Winda Chamidah Nurmayanti
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Risk Mitigation ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety Control ◽  
Critical Control Point ◽  
High Category ◽  
Risk Sources ◽  
Fmea Method

Besarnya tuntutan masyarakat terhadap kualitas pangan yang baik dan aman untuk dikonsumsi semakin menuntut para produsen makanan untuk lebih memperhatikan aspek keamanan pangan pada saat dilakukannya pengelolaan sepanjang aktivitas rantai pasok. Hal ini sering disebut Food Safety Supply Chain. Timbulnya suatu risiko menjadi suatu hal yang tidak dapat dihindari dalam pemenuhan aspek penting dalam aktivitas rantai pasok. Manajemen rantai pasok menjadi suatu jawaban dalam pengendalian risiko yang terjadi pada rantai pasok perusahaan, salah satunya yaitu pada IKM Duren Oke. Tujuan penelitian ini yaitu mengidentifikasi aliran konfigurasi rantai pasok, mengidentifikasi kejadian risiko yang berpotensi timbul mengganggu rantai pasok keamanan pangan, menentukan urutan sumber risiko berdasarkan nilai ARP tertinggi pada kategori tinggi, menentukan urutan usulan aksi mitigasi risiko berdasarkan nilai ETD dan menentukan sumber risiko yang perlu dilakukan pengendalian keamanan pangan. Metode yang digunakan dalam penelitian ini yaitu SCOR dalam pemetaan aktivitas rantai pasok IKM, metode FMEA dalam peratingan bobot severity dan occurrence, HOR dalam menentukan kategori tinggi sumber risiko yang harus ditangani dan penentuan aksi mitigasi yang tepat dan metode HACCP dalam pengendalian keamanan pangan. Pada penelitian ini terdapat 4 tahap yang dilakukan dengan menggunakan metode HOR yaitu tahap identifikasi, analisa risiko, evaluasi risiko dan mitigasi risiko. Berdasarkan hasil penelitian dengan metode HOR, diperoleh 33 kejadian risiko dan 11 sumber risiko serta 5 usulan aksi mitigasi. Dari hasil kategori tinggi pada sumber risiko dilakukan pengendalian keamanan pangan pada proses produksi dan proses distribusi menggunakan metode HACCP.   The large demand of the community for good and safe food quality for consumption increasingly demands food producers to pay more attention to the aspect of food safety when doing management throughout supply chain activities. This is often called the Food Safety Supply Chain. The emergence of a risk becomes something that cannot be avoided in fulfilling important aspects in supply chain activities. Supply chain management is an answer in controlling risks that occur in the company's supply chain, one of which is the IKM Duren Oke. The purpose of this study is to identify supply chain configuration flow, identify potential risk events that disrupt the food safety supply chain, determine the order of risk sources based on the highest ARP value in the high category, determine the order of proposed risk mitigation actions based on ETD values and determine the sources of risk that need to be carried out food safety control. The methods used in this research are SCOR in mapping the supply chain activities of SMEs, FMEA method in ranking severity and occurrence weights, HOR in determining high categories of risk sources that must be addressed and determining appropriate mitigation actions and HACCP methods in food safety control. In this study, there were 4 stages carried out using the HOR method, namely the identification, risk analysis, risk evaluation and risk mitigation stages. Based on the results of research using the HOR method, 33 risk events were obtained, 11 risk sources and 5 proposed mitigation actions. From the results of the high category of risk sources carried out food safety control in the production process. 

scholarly journals Evaluation of Storage Control Points and Implicated Pathogens on Fast Moving Consumer Goods in Suburbs of South-western Nigeria

2021 ◽  
pp. 20-31
Author(s):  
O. O. Afolabi ◽  
C.C. Okonofua ◽  
M. O. Adigun ◽  
E. Dosumu ◽  
R. B. Aderoju
Keyword(s):  
Food Safety ◽  
Fast Moving ◽  
Food Production ◽  
Yersinia Pseudotuberculosis ◽  
Control Measures ◽  
Colony Count ◽  
Vitro Assay ◽  
Production Chain ◽  
Mannitol Salt Agar ◽  
Safety Control

Food borne illness prevention system will depend on the extent of food safety control in place through food production, processing, distribution, keeping food at safe temperature and using safe water and raw materials. These stages of production are some of the important points determining food safety. This suggests the need to implement strict hygienic control measures along the food production chain during manufacturing, handling, storage and commercialization of foods. Ninety samples comprising of fifteen Milo (beverage), fifteen golden Morn (cereal), fifteen Maggi (seasoning), fifteen Lucozade boost (energy drink), fifteen Gala (Sausage) and fifteen Indomie (noodles) were collected from five stores of various shops in Lagos, Agbara and Sango Ogun State, Nigeria. Samples were processed and cultured using pour plate and streak plate techniques. Samples were cultured in five media consisting of four selective media and a basal media; Maconkey agar, Mannitol Salt agar, Salmonella Shigella agar, Eosin Methylene Blue agar and Nutrient agar. Differentiation and isolation of various isolates were based on gram-staining technique and biochemical reactions using OXOID MICROBAT TM identification kits. The in vitro assay revealed the presence of five bacteria species namely Staphylococcus aureus, Klebsiellia oxytoca, Proteus mirabilis, Yersinia pseudotuberculosis and Morganella morganii. Prevalence of the various isolates in the culture were found to be 67.66%, 11.27%, 9.77%, 7.51% and 3.75% respectively. The highest colony count (140.6) was obtained from samples (Maggi) from Agbara while the lowest colony count (21.0) was obtained from (Milo) Sango. The mean bacteria load of the isolates was 1.0*107CFU/ml. It was concluded that the hygienic quality of the sampled fast moving consumer products in term of microbiological standards compare favourably with international benchmarks as defined by Codex Alimentarius Commission all the observed ranges of aerobic colony count fall well below the upper threshold of microbial levels for class A products.

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