Hazard Analyses of Duck in Chinese Restaurants

1982 ◽  
Vol 45 (5) ◽  
pp. 445-449 ◽  
Author(s):  
FRANK L. BRYAN ◽  
MITSUTO SUGI ◽  
LLOYD MIYASHIRO ◽  
STEVEN TSUTSUMI ◽  
CHARLES A. BARTLESON
Keyword(s):  
Water Activity ◽  
Temperature Rise ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Control Points ◽  
Refrigerated Storage ◽  
Cross Contamination ◽  
Critical Control Points ◽  
Cutting Boards ◽  
And Storage

Time-temperature exposures and water activity values were measured during the preparation and storage of Chinese-style duck products. Frozen ducks were usually thawed at room temperature and remained at room temperature for several hours thereafter. During cooking or during the post-oven temperature rise period, the temperatures at the geometric centers of the ducks exceeded 94 C (201 F). Cooked ducks were subjected to cross-contamination when they were chopped or cut up on cutting boards. Cooked ducks were held for several hours at bacteria-incubating temperatures while they were on display in cabinets or on counters. Leftover cooked ducks cooled rather rapidly during refrigerated storage. When they were reheated, their internal temperatures did not rise to levels lethal to vegetative pathogenic bacteria. Water activity values of cooked duck ranged from 0.87 to 0.99. Critical control points of the operations were the cutting and chopping of cooked ducks, storage of ducks during display for sale and reheating leftover ducks. Recommendations for control are: (1) to hold cooked ducks at 55 C (131 F) or above, (2) cool unsold cooked ducks rapidly, (3) reheat leftover ducks to internal temperatures of 71–74 C (160–165 F), and (4) minimize opportunities of contamination from equipment surfaces and workers' hands.

scholarly journals Proizvodnja sudžuka primjenom norme HRN BAS 1049:210

Meso ◽  
2017 ◽  
Vol 19 (3) ◽  
pp. 240-245
Author(s):  
Natalija Uršulin Trstenjak ◽  
Saša Šušnić
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Control Points ◽  
Cross Contamination ◽  
Material Sources ◽  
Critical Control Points ◽  
Quality Certification ◽  
Haccp System ◽  
And Storage ◽  
Material Preparation

Application of Halal Standard HRN BAS 1049:2010 in production of Sujuk The application of the Halal Standard HRN BAS 1049:2010 in the production of Sujuk is prescribed by the implementation of HACCP system and the certification issued by the Centre for Halal Quality Certification. The paper presents halal standard requirements in the course of Sujuk production from raw materials to finished products. Sujuk is a traditional dry, spicy sausage originating from Bosnia and Herzegovina consisting of ground beef with the addition of various spices (sumac, garlic, salt, red pepper). The production of Sujuk is based solely on raw material sources awarded the halal certification. The process of production prevents the cross contamination of halal (permitted) and haram (prohibited) raw materials and products by defining the 5 HrCCP (Haram Critical Control Points): HrCCP1 – procurement, reception and storage of raw materials, HrCCP2 – raw material preparation, HrCCP3 – production of sausage meat, HrCCP4 – smoking, HrCCP5 – storage of finished products. The halal quality certification may only be awarded to a product produced in accordance with the requirements of the Halal Standard HRN BAS 1049:2010.

Hazard Analyses of Char siu and Roast Pork in Chinese Restaurants and Markets

1982 ◽  
Vol 45 (5) ◽  
pp. 422-429 ◽  
Author(s):  
FRANK L. BRYAN ◽  
CHARLES A. BARTLESON ◽  
MITSUTO SUGI ◽  
BEATRICE SAKAI ◽  
LLOYD MIYASHIRO ◽  
...  
Keyword(s):  
Water Activity ◽  
Pathogenic Bacteria ◽  
Lag Phase ◽  
Control Points ◽  
Pathogenic Microorganisms ◽  
Pork Products ◽  
Critical Control Points ◽  
Food Borne ◽  
Temperature Exposure ◽  
And Staphylococcus Aureus

Evaluations of time-temperature exposure of each stage of the preparation of char siu (marinated roast pork) were made at six Chinese restaurants and a market. These evaluations were also made of roast pork at the market. Samples of these products at the various stages of preparation and swabs of equipment surfaces that the pork touched during preparation were tested for Clostridium perfringens, Salmonella and Staphylococcus aureus. The water activity of other samples was also determined. Temperatures attained at the geometric center of these pork products during roasting in ovens or after cooking ceased were such that vegetative pathogenic food borne bacteria should have been killed, if present. The cooked products were often displayed in warming cabinets or window counters at which time their temperatures were within a range that would permit rapid bacterial growth for several hours. Reheating of leftover pork was inadequate to destroy pathogenic microorganisms that grew or toxins that were produced during storage. The water activity of char siu was frequently at a level that would increase the bacterial lag phase and slow the rate of growth of pathogenic bacteria from optimum. A few samples of char siu were contaminated by low numbers of C. perfringens and a sample of raw and roast pork with S. aureus. There were opportunities for contamination of cooked pork products during preparation, particularly at the market. Critical control points for these operations--handling after cooking, hot-holding, cooling and reheating--are given along with measures for controlling and monitoring these points.

Fate of Salmonella in Salpicon, a Mexican Cold Shredded Beef Salad

1993 ◽  
Vol 56 (3) ◽  
pp. 197-200 ◽  
Author(s):  
EDUARDO FERNÁNDEZ-ESCARTÍN ◽  
JOSEFINA SALDAÑA-LOZANO ◽  
OFELIA RODRIGUEZ-GARCIA
Keyword(s):  
Optimal Concentration ◽  
Control Points ◽  
Initial Number ◽  
Rapid Cooling ◽  
Critical Control Points ◽  
And Storage

The fate of Salmonella during the preparation and storage of salpicon, a cold shredded beef salad commonly consumed in Mexico, was evaluated. Salmonella contamination was introduced by a person shredding the cooked beef, who previously had handled raw pork containing several native serotypes of Salmonella at 9,000 salmonellae per g. The salad was prepared with 0, 2, or 4% vinegar and was held for 48 h (8 at 24–26°C and 40 at 5–7°C). The optimal concentration of vinegar for acceptable salad flavor was 4%. The initial number of salmonellae in salads prepared with 0 or 4% vinegar was 20/g. Salmonella populations increased to 5,000 after 48 h. Salmonella did not grow in salad containing 4% vinegar (pH 5.3); however, the organism was isolated at levels of 7 cells per g at 48 h of incubation. Fourteen different serovars of Salmonella were isolated from the salads. Critical control points in the preparation and storage of salpicon are shredding the beef, the concentration of vinegar, and rapid cooling of salad before serving.

Risks of Salmonellosis and Staphylococcal Food Poisoning From Pakistani Milk-based Confectioneries

1992 ◽  
Vol 55 (8) ◽  
pp. 588-594 ◽  
Author(s):  
PAUL TEUFEL ◽  
FRANK L. BRYAN ◽  
FAHMIDA QADAR ◽  
SHAHID RIAZ ◽  
SABIHA ROOHI ◽  
...  
Keyword(s):  
Water Activity ◽  
Food Poisoning ◽  
High Water ◽  
Foodborne Illness ◽  
Milk Product ◽  
Control Points ◽  
Warm Environment ◽  
Critical Control Points ◽  
Retail Outlets ◽  
Concentrated Milk

Hazards of milk-based products were conducted in three confectionery manufacturing shops in a city in Pakistan. The incoming khoa (a heat-concentrated milk product having a water activity of approximately 0.97) was initially contaminated with staphylococci and contained enterotoxin. The confectionery was subsequently cooked to temperatures that would be lethal to staphylococci, but staphylococci were often found in high numbers in the finished products. Recontamination occurred during handling. Khoa-filled confectionery and confectionery made from renin-processed cheese were contaminated by salmonellae. The contaminants reached the products either during cooling or handling after cooking. Multiplication occurred in the warm environment of the shop and may continue in products having high water activity during transport and within retail outlets. Critical control points are source of ingredients (particularly khoa), formulation, cooking (except for preformed enterotoxins), cooling, and cold storage. Milk-based products of the types evaluated pose a high risk of causing foodborne illness.

Hazard Analysis of Party-Pack Foods Prepared at a Catering Establishment

1981 ◽  
Vol 44 (2) ◽  
pp. 118-123 ◽  
Author(s):  
FRANK L. BRYAN ◽  
MARY HARVEY ◽  
MELVIN C. MISUP
Keyword(s):  
Room Temperature ◽  
Hazard Analysis ◽  
Maximum Temperature ◽  
Refrigerated Storage ◽  
Ph Measurements ◽  
Foodborne Bacteria ◽  
Food Borne ◽  
Roast Beef ◽  
And Storage ◽  
Small Room

Foods prepared by a catering establishment were implicated as vehicles in five outbreaks of foodborne disease. Because of this, a hazard analysis was conducted consisting of (a) evaluation of product temperatures throughout processing and assembly, (b) pH measurements of the salad products and (c) testing samples of the products taken at various stages of processing for pathogenic food borne bacteria. Temperatures of precooked roast beef were too low to allow growth of common pathogenic foodborne bacteria during thawing, slicing and packaging with gravy in a refrigerated room. Temperatures were also too low to allow multiplication of common pathogenic foodborne bacteria in prechilled, prepared salads during refrigerated storage, and there was too little time for multiplication of such organisms during party-pack assembly at room temperature. Chicken parts reached 74 C (165 F) or higher during cooking. While the cooked chicken was held for delivery in a small room that had a maximum temperature of 38 C (105 F), internal temperatures of the chicken did not fall below 82 C (180 F). Cooked chicken held 3 h and 15 min at room temperature (21 C/70 F) -- to simulate delivery and storage -- cooled to approximately 46 C (115 F). During simulated delivery, the temperature of the meat and gravy did not rise above 4 C (40 F). Approximately 1 h was required to reheat the meat and gravy to a temperature of 74 C (165 F) when two sterno cans were used. A 2.7-kg (6-lb) portion of leftover beef took 6.5 h to cool from 60 C to 7 C (140 F to 45 F). Guidelines for caterers and party hosts and hostesses are recommended.

Changes in Biogenic Amines during the Manufacture and Storage of Semipreserved Anchovies†

1996 ◽  
Vol 59 (11) ◽  
pp. 1218-1222 ◽  
Author(s):  
M. T. VECIANA-NOGUES ◽  
S. ALBALA-HURTADO ◽  
A. MARINE-FONT ◽  
M. C. VIDAL-CAROU
Keyword(s):  
Shelf Life ◽  
Biogenic Amines ◽  
Room Temperature ◽  
Point Of View ◽  
Raw Material ◽  
Refrigerated Storage ◽  
Ripening Process ◽  
Advanced Stages ◽  
Shelf Life Studies ◽  
And Storage

Biogenic amines were determined by using high-pressure liquid chromatography during spoilage of raw Engraulis encrasicholus (anchovies), during ripening and shelf life. Histamine, cadaverine, tyramine, and putrescine were extensively formed at the beginning of spoilage, while β-phenylethylamine and tryptamine were formed only at advanced stages of spoiling. Serotonin, spermine, and spermidine levels were constant throughout spoilage. Seventeen lots of anchovies were evaluated through the typical ripening process. Each ripening process lasted 18 to 22 weeks, Only a slight formation of biogenic amines was observed during the first period of ripening (2 to 4 weeks). According to our results, ripening had little influence on the formation of amines, and therefore the amount of amines in the final products depends primarily on the levels of these substances in the raw material. During shelf-life studies, anchovies packed in brine were more stable, from the point of view of biogenic amine formation, than anchovies packed in oil. High formation of tryptamine and histamine was observed in both products when they were stored at room temperature. Refrigerated storage prevents amine formation.

Fate of Salmonella throughout Production and Refrigerated Storage of Tahini

2017 ◽  
Vol 80 (6) ◽  
pp. 940-946 ◽  
Author(s):  
Yangjunna Zhang ◽  
Susanne E. Keller ◽  
Elizabeth M. Grasso-Kelley
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Refrigerated Storage ◽  
Critical Importance ◽  
Sesame Seeds ◽  
Entire Process ◽  
Storage Studies ◽  
Subsequent Storage ◽  
And Storage ◽  
Salmonella Survival

ABSTRACT Tahini, a low-moisture food that is made from sesame seeds, has been implicated in outbreaks of salmonellosis. In this study, the fate of Salmonella was determined through an entire process for the manufacture of tahini, including a 24-h seed soaking period before roasting, subsequent grinding, and storage at refrigeration temperature. Salmonella populations increased by more than 3 log CFU/g during a 24-h soaking period, reaching more than 7 log CFU/g. Survival of Salmonella during roasting at three temperatures, 95, 110, and 130°C, was assessed using seeds on which Salmonella was grown. Salmonella survival was impacted both by temperature and the water activity (aw) at the beginning of the roasting period. When roasted at 130°C with a high initial aw (≥0.90) and starting Salmonella populations of ∼8.5 log CFU/g, populations quickly decreased below detection limits within the first 10 min. However, when the seeds were reduced to an aw of 0.45 before roasting at the same temperature, 3.5 log CFU/g remained on the seeds after 60 min. In subsequent storage studies, seeds were roasted at 130°C for 15 min before processing into tahini. For the storage studies, tahini was inoculated using two methods. The first method used seeds on which Salmonella was first grown before roasting. In the second method, Salmonella was inoculated into the tahini after manufacture. All tahini was stored for 119 days at 4°C. No change in Salmonella populations was recorded for tahini throughout the entire 119 days regardless of the inoculation method used. These combined results indicate the critical importance of aw during a roasting step during tahini manufacture. Salmonella that survive roasting will likely remain viable throughout the normal shelf life of tahini.

scholarly journals Evaluation of the Logistics Actors in the Application of the CCQI Standard in the Dispatch of Refrigerated Merchandise by the Port of Manzanillo, Mexico

2021 ◽  
Vol 04 (12) ◽  
Author(s):  
Dr. Heriberto Perez Romero ◽  
Keyword(s):  
Quality Indicators ◽  
International Standards ◽  
Cold Chain ◽  
Control Points ◽  
Good Practices ◽  
International Standard ◽  
Critical Control Points ◽  
And Storage ◽  
Efficiency Indicators

This research is focused on evaluating the dispatch of perishable merchandise through reefers (refrigerated maritime containers) with adherence to the Cold Chain Quality Indicators (CCQI) standard, which is the international standard that should apply the logistics actors that operate said chain. The general objective of the project is aimed at knowing the level of adherence that logistics actors have with international standards in transport, handling and storage of the cold chain, establishing efficiency indicators in refrigerated cargo, as well as identifying the degree application of good practices in the dispatch of merchandise and its critical control points in the maritime import process.

scholarly journals MAIN AGENTS INVOLVED AND WAYS OF PREVENTING CONTAMINATION IN ANIMAL’S FEED INDUSTRY: REVIEW

2019 ◽  
Vol 22 (2) ◽  
Author(s):  
Elisângela De Cesaro ◽  
Monique Figueiredo ◽  
Cibele Regina Schneider ◽  
Bianka Rocha Saraiva ◽  
Simara Márcia Marcato ◽  
...  
Keyword(s):  
Animal Feed ◽  
Hazard Analysis ◽  
Control Points ◽  
Cross Contamination ◽  
Indirect Contact ◽  
Feed Industry ◽  
Physical Context ◽  
Critical Control Points ◽  
Chemical Agents ◽  
Good Manufacturing Practices

The main physical, biological and chemical agents involved in cross-contamination are of known origin, generally harmful and toxic, who end up doing the director indirect contact with the nutrients used in the manufacture of feed for animals. The knowledge of the causes, differentiated forms of prevention and corrective actions, allow us to minimize losses in animal performance and, possible extra costs of production, by the need to prevent the spread of pests and damage to human health. Failures in monitoring of the Good Manufacturing Practices (GMP), Standard Operating Procedures (SOPs) and of the system of Hazard Analysis and Critical Control Points (HACCP) for lack of trained personnel, or bad structural conditions in the physical context industry, are the main causes of the occurrence of cross-contamination. In this sense, diagnosing risks and controlling critical points in the production process are indispensable tools. In this way, the present review article aims to highlight the main forms of cross contamination in the animal feed industry and the care that must be taken at the factory to minimize cross-contamination.

Hazards and Critical Control Points of Food Preparation and Storage in Homes in a Village and a Town in Pakistan

1992 ◽  
Vol 55 (9) ◽  
pp. 714-721 ◽  
Author(s):  
FRANK L BRYAN ◽  
PAUL TEUFEL ◽  
SABIHA ROOHI ◽  
FAHMIDA QADAR ◽  
SHAHID RIAZ ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Clostridium Perfringens ◽  
Buffalo Milk ◽  
Food Preparation ◽  
Coliform Bacteria ◽  
Control Points ◽  
Critical Control Points ◽  
Three Samples ◽  
And Storage ◽  
The Town

Hazard analyses were conducted in 13 homes in each of a village and a town in Pakistan. Pulses, lentils, chick peas, potatoes, rice, and combinations of them, curd, and weaning preparations were commonly prepared in both locations, and meat dishes were prepared in the town. Cooked foods were left, usually at room ambient temperature, overnight in over 50% of the homes. Samples of foods cooked in the morning and eaten at noon usually had mesophilic aerobic colony counts less than 104 CFU/g, but those left overnight usually ranged between 106–9 CFU/g. Coliform bacteria were isolated from 77% of samples; many of the counts exceeded 105/g. Greater than 104/g Staphylococci aureus were isolated from curd and buffalo milk which had been previously heated. Clostridium perfringens were isolated from 18% of samples; once from pulses left overnight in quantities exceeding 107/g. Only three samples contained Bacillus cereus. Salmonella was not recovered from any of 28 samples. Hazards were primarily associated with holding the foods after preparation. Critical control points are cooking, manipulation of foods after cooking, holding cooked foods, and reheating.

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