scholarly journals Verification of Hazard Analysis and Critical Control Point in Hotels and Catering Units: Evaluation of the Cleaning and Disinfection Procedures and Microbiological Monitoring of Hot and Cold Meals

2012 ◽  
Vol 03 (05) ◽  
pp. 606-613 ◽  
Author(s):  
Constantina Nasopoulou ◽  
Panagiotis Poulios ◽  
Mania Magli ◽  
Nikolaos Gdontelis ◽  
Constantinos Papanotas ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Microbiological Monitoring ◽  
Critical Control Point ◽  
Cleaning And Disinfection

scholarly journals Seaweed aquaculture: a preliminary assessment of biosecurity measures for controlling the ice-ice syndrome and pest outbreaks of a Kappaphycus farm

2021 ◽  
Author(s):  
Cicilia S. B. Kambey ◽  
Iona Campbell ◽  
Elizabeth J. Cottier-Cook ◽  
Adibi R. M. Nor ◽  
Azhar Kassim ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Kappaphycus Alvarezii ◽  
Control Point ◽  
Control Measures ◽  
Seaweed Aquaculture ◽  
Critical Control Point ◽  
Management Measures ◽  
Long Line ◽  
Pest Outbreaks ◽  
The Impact

AbstractThe application of biosecurity in seaweed aquaculture plays an important role in reducing the impact of disease and pest outbreaks. The continuous occurrence of seaweed pests including the macroalgal epiphytes, epi-endophytic filamentous algae and biofilms on Kappaphycus farms may also potentially induce further incidences of the ice-ice syndrome. In this study, on-farm biosecurity management measures were tested on the commercially grown seaweeds Kappaphycus malesianus and Kappaphycus alvarezii during peak ice-ice season at Gallam-Gallam Village, Sabah, Malaysia. The investigation was focused on preventative control measures including the early detection of the ice-ice syndrome and pests through propagule health checks, regular cleaning of the crop thallus and associated long-line ropes and monitoring of the environment. Farm procedures and practices were also assessed in terms of their biosecurity ‘risk’ using the hazard analysis and critical control point (HCCAP) approach. Observations were replicated in two different farm management systems; one system adopted routine biosecurity measures and the other had no biosecurity measures. The results showed that the ice-ice syndrome and pest outbreak was significantly decreased by 60–75% for K. malesianus and 29–71% for K. alvarezii at the farm which adopted the routine biosecurity measures compared with the no biosecurity treatment. The biosecurity measures also significantly improved growth rate and seaweed quality. The infection levels of the epi-endophyte Melanothamnus sp. contributed to the ice-ice syndrome in K. malesianus, whilst the epiphyte coverage was correlated to the ice-ice incidence in K. alvarezii. This study provides the first evidence of biosecurity management measures significantly decreasing the incidence of the ice-ice syndrome and pests on a commercial seaweed farm.

scholarly journals Food Allergen Detection Methods: A Coordinated Approach

2004 ◽  
Vol 87 (6) ◽  
pp. 1383-1390 ◽  
Author(s):  
Philip R Goodwin
Keyword(s):  
Hazard Analysis ◽  
Adult Population ◽  
Control Point ◽  
Cost Effective ◽  
Test Methods ◽  
Detection Methods ◽  
Critical Control Point ◽  
Life Threatening ◽  
Monitoring And Surveillance ◽  
Analytical Approaches

Abstract The levels (1–2%) and increasing severity of allergic responses to food in the adult population are well documented, as is the phenomenon of even higher (3–8%) and apparently increasing incidence in children, albeit that susceptibility decreases with age. Problematic foods include peanut, milk, eggs, tree nuts, and sesame, but the list is growing as awareness continues to rise. The amounts of such foods that can cause allergic reactions is difficult to gauge; however, the general consensus is that ingestion of low parts per million is sufficient to cause severe reactions in badly affected individuals. Symptoms can rapidly—within minutes—progress from minor discomfort to severe, even life-threatening anaphylactic shock in those worst affected. Given the combination of high incidence of atopy, potential severity of response, and apparently widespread instances of “hidden” allergens in the food supply, it is not surprising that this issue is increasingly subject to legislative and regulatory scrutiny. In order to assist in the control of allergen levels in foods to acceptable levels, analysts require a combination of test methods, each designed to produce accurate, timely, and cost-effective analytical information. Such information contributes significantly to Hazard Analysis Critical Control Point programs to determine food manufacturers’ risk and improves the accuracy of monitoring and surveillance by food industry, commercial, and enforcement laboratories. Analysis thereby facilitates improvements in compliance with labeling laws with concomitant reductions in risks to atopic consumers. This article describes a combination of analytical approaches to fulfill the various needs of these 3 analytical communities.

Product quality of kaledo, a local food of Palu City Indonesia

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 273-278
Author(s):  
Y.I. Jayadi ◽  
A. Astari ◽  
R. Ekasari ◽  
U. Aiman ◽  
N.U. Dewi
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Good Manufacturing Practice ◽  
Cross Sectional Study ◽  
Chemical Contamination ◽  
Self Assessment ◽  
Cross Sectional ◽  
Critical Control Point ◽  
Cooking Process ◽  
Physical And Chemical

Food safety is an important issue in the incidence of foodborne diseases in society. Kaledo is one of the “must-try” traditional foods of Palu City, Indonesia. The main ingredients used for making this dish are beef and cow’s trotters, which are highly susceptible to microbiological, physical, and chemical contamination. This cross-sectional study aimed to analyze the Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) in one of the culinary businesses in Palu City. The GMP assessment was carried out using the self-assessment questionnaire developed by Food Supplements Europe. The results of this study indicated that Kaledo X Food Stall still had not implemented GMP. However, HACCP analysis showed a critical control point (CCP) in the cooking process of Kaledo, i.e., at the time of boiling the meat and bones.

scholarly journals Assessment of Hazard Analysis Critical Control Point (HACCP) of Fast Food (Momo) from Restaurants of Kathmandu City

1970 ◽  
Vol 9 ◽  
pp. 49-56
Author(s):  
Poonam Thapa ◽  
Anjana Singh ◽  
Tika Bahadur Karki
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fast Food ◽  
Proper Time ◽  
Hazard Analysis ◽  
Control Point ◽  
Salmonella Spp ◽  
Coliform Count ◽  
Critical Control Point ◽  
Mold Count

Hazard analysis critical control point (HACCP) module was prepared for one of the most popular fast food momo (chicken momo and buff momo). For this, hazard analysis was conducted in eight different restaurants of Katmandu city by observing all the steps of preparation, monitoring time-temperature throughout the preparation process and collecting samples of different stages of these food. The samples were assessed for total aerobic mesophilic count (TAMC), total coliform count, total Staphylococcus aureus count, total yeast and mold count, detection of Salmonella spp. and Escherichia coli. During preparation of chicken momo, the highest TAMC, yeast and mold count, coliform and S. aureus count were found to be 2.8 × 106cfu/g, 2.1 × 103cfu/g, 1.92 × 105cfu/g and 3.4 × 103cfu/g respectively. While preparation of buff momo, the highest TAMC, yeast and mold count, coliform count and S. aureus count were found to be 2.82 × 106cfu/g, 1.9 × 103cfu/g, 2.1 × 105cfu/g and 2.8 × 103cfu/g respectively. These values and near to these values too were obtained from the samples of pickles, spices, raw momo, mixture of minced meat with spices and raw meat. The organisms originally present in the raw materials were subsequently transmitted to all the preparatory stages but was not observed after steaming and hence the final steamed product of both kinds of momo were free from microorganisms. Thus from the above findings, it was concluded that steaming was the main critical control point (CCP), which if done for proper time and temperature, can eliminate all the contaminating organisms. Key words: coliform count, critical control point, hazard analysis, Staphylococcus aureus, Escherichia coli, Salmonella spp DOI: 10.3126/njst.v9i0.3164 Nepal Journal of Science and Technology 9 (2008) 49-56

Differentiation between Types and Strains of Clostridium botulinum by Riboprinting

2000 ◽  
Vol 63 (10) ◽  
pp. 1347-1352 ◽  
Author(s):  
GUY E. SKINNER ◽  
STEVEN M. GENDEL ◽  
GEOFFREY A. FINGERHUT ◽  
HAIM A. SOLOMON ◽  
JODIE ULASZEK
Keyword(s):  
Clostridium Botulinum ◽  
Hazard Analysis ◽  
Control Point ◽  
Egg Yolk ◽  
Type B ◽  
Critical Control Point ◽  
Microbial Characterization ◽  
Automated Ribotyping ◽  
Degree Of Differentiation ◽  
Foodborne Botulism

The ability of automated ribotyping to differentiate between major types and individual strains of Clostridium botulinum was tested using the Qualicon Riboprinter Microbial Characterization System. Pure spores of C. botulinum type A, proteolytic type B, nonproteolytic type B, and type E strains were inoculated onto modified anaerobic egg yolk agar and incubated 24 h at 35°C. Plates were rinsed with buffer (2 mM Tris + 20 mM EDTA) to remove vegetative cells that were heated for 10 min at 80°C, treated with a lysing agent, and ribotyped in the Qualicon Riboprinter utilizing the enzyme EcoRI. Riboprint patterns were obtained for 30 strains of the four major types of C. botulinum most commonly involved in human foodborne botulism. Proteolytic strains yielded the best and most consistent results. Fifteen ribogroups were identified among the 31 strains tested. Interestingly, in two cases, a single ribogroup contained patterns from isolates belonging to evolutionarily distinct Clostridium lineages. This degree of differentiation between strains of C. botulinum may be useful in hazard analysis and identification, hazard analysis and critical control point monitoring and validation, environmental monitoring, and in inoculation studies.

Prevalence of Salmonella on Raw Poultry at Retail Markets in China

2011 ◽  
Vol 74 (10) ◽  
pp. 1724-1728 ◽  
Author(s):  
BAOWEI YANG ◽  
MEILI XI ◽  
XIN WANG ◽  
SHENGHUI CUI ◽  
TIANLI YUE ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Agricultural Practices ◽  
Shaanxi Province ◽  
Poultry Production ◽  
Department Of Agriculture ◽  
Retail Markets ◽  
Critical Control Point ◽  
Inspection Service ◽  
Raw Poultry

Data regarding Salmonella on raw poultry are very limited in China. The objective of this study was to determine the prevalence of Salmonella on raw poultry at the retail level in six provinces and two national cities in China. Whole chicken carcasses (n = 1,152) were collected from three types of retail markets (large, small, and wet). All samples were analyzed for the presence of Salmonella by using the U.S. Department of Agriculture, Food Safety Inspection Service method. Of 1,152 chicken samples, overall Salmonella prevalence was 52.2%. The highest prevalence was observed in Guangxi Province (65.3%), next in Guangdong Province (64.6%), and then in Beijing (63.9%), Shaanxi Province (50.7%), Henan Province (47.9%), Shanghai (44.4%), and Fujian Province (42.4%), and lowest prevalence was observed in Sichuan Province (38.9%). Salmonella prevalence was significantly different among the six provinces and two national cities. Salmonella prevalence was highest in the wet markets (54.4%) compared with the large markets (50.3%) and the small markets (52.1%), but differences were not significant (P > 0.05). Good manufacturing practices, good agricultural practices, and hazard analysis critical control point systems for Salmonella control in poultry production at the farm, processing, and retail level should be implemented.

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