Predictive Microbiology and HACCP

1996 ◽  
Vol 59 (13) ◽  
pp. 48-53 ◽  
Author(s):  
PHILIP H. ELLIOTT
Keyword(s):  
Process Parameters ◽  
Predictive Models ◽  
Developmental Stages ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Type ◽  
Predictive Microbiology ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Critical Limits

ABSTRACT While both predictive microbiology and hazard analysis critical control point (HACCP) programs are still in the developmental stages as food-safety tools, predictive models are available that are potentially useful in the development and maintenance of HACCP systems. When conducting a HACCP study, models can be used to assess the risk (probability) and determine the consequence of a microbiological hazard in food. The risk of a hazard is reduced and controlled within the HACCP framework by assigning critical control points (CCPs) to the food process. By using predictive models, ranges and combinations of process parameters can be established as critical limits for CCPs. This has the advantage of providing more processing options while maintaining a degree of safety equivalent to that of a single set of critical limits. Validation testing of individual CCPs can be reduced if the CCP models were developed with a similar food type. Microbiological as well as mechanical and human reliability models may be used to establish sets of rules for rule-based expert computer systems in an effort to automate the development of HACCP plans and evaluate the status of process deviations. Models can also be used in combination with sensors and microprocessors for real-time process control. Since HACCP is a risk-reduction tool, then predictive microbiological models are tools used to aid in the decision-making processes of risk assessment and in describing process parameters necessary to achieve an acceptable level of risk.

scholarly journals Implementation of HACCP Management System: Case Study of a Baking Industry (cake) in Dhaka, Bangladesh

2021 ◽  
Author(s):  
Md. Fahad Jubayer ◽  
Md. Sajjad Hossain ◽  
Md. Al-Emran ◽  
Md. Nasir Uddin
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Technical Information ◽  
Control Points ◽  
Critical Control Point ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Baking Industry ◽  
Critical Limits

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of Dhaka's popular baking (cake) industries. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective action as components of several HACCP principles. One critical control point (CCP) and two operational pre-requisite programs (oPRPs) were identified throughout the manufacturing process.

Validation of Time and Temperature Values as Critical Limits for the Control of Escherichia coli O157:H7 during the Production of Fresh Ground Beef

2006 ◽  
Vol 69 (8) ◽  
pp. 1978-1982 ◽  
Author(s):  
J. E. MANN ◽  
M. M. BRASHEARS
Keyword(s):  
Escherichia Coli ◽  
Room Temperature ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Meat Processing ◽  
E Coli ◽  
Critical Control Point ◽  
Critical Limits

In order to provide beef processors with valuable data to validate critical limits set for temperature during grinding, a study was conducted to determine Escherichia coli O157:H7 growth at various temperatures in raw ground beef. Fresh ground beef samples were inoculated with a cocktail mixture of streptomycin-resistant E. coli O157:H7 to facilitate recovery in the presence of background flora. Samples were held at 4.4, 7.2, and 10°C, and at room temperature (22.2 to 23.3°C) to mimic typical processing and holding temperatures observed in meat processing environments. E. coli O157:H7 counts were determined by direct plating onto tryptic soy agar with streptomycin (1,000 μg/ml), at 2-h intervals over 12 h for samples held at room temperature. Samples held under refrigeration temperatures were sampled at 4, 8, 12, 24, 48, and 72 h. Less than one log of E. coli O157:H7 growth was observed at 48 h for samples held at 10°C. Samples held at 4.4 and 7.2°C showed less than one log of E. coli O157:H7 growth at 72 h. Samples held at room temperature showed no significant increase in E. coli O157:H7 counts for the first 6 h, but increased significantly afterwards. These results illustrate that meat processors can utilize a variety of time and temperature combinations as critical limits in their hazard analysis critical control point plans to minimize E. coli O157:H7 growth during the production and storage of ground beef.

Validation of Acid Washes as Critical Control Points in Hazard Analysis and Critical Control Point Systems†

2000 ◽  
Vol 63 (12) ◽  
pp. 1676-1680 ◽  
Author(s):  
E. S. DORMEDY ◽  
M. M. BRASHEARS ◽  
C. N. CUTTER ◽  
D. E. BURSON
Keyword(s):  
Lactic Acid ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Salmonella Spp ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Beef Carcasses ◽  
Acid Washing ◽  
Acid Wash

A 2% lactic acid wash used in a large meat-processing facility was validated as an effective critical control point (CCP) in a hazard analysis and critical control point (HACCP) plan. We examined the microbial profiles of beef carcasses before the acid wash, beef carcasses immediately after the acid wash, beef carcasses 24 h after the acid wash, beef subprimal cuts from the acid-washed carcasses, and on ground beef made from acid-washed carcasses. Total mesophilic, psychrotrophic, coliforms, generic Escherichia coli, lactic acid bacteria, pseudomonads, and acid-tolerant microorganisms were enumerated on all samples. The presence of Salmonella spp. was also determined. Acid washing significantly reduced all counts except for pseudomonads that were present at very low numbers before acid washing. All other counts continued to stay significantly lower (P < 0.05) than those on pre-acid-washed carcasses throughout all processing steps. Total bacteria, coliforms, and generic E. coli enumerated on ground beef samples were more than 1 log cycle lower than those reported in the U.S. Department of Agriculture Baseline data. This study suggests that acid washes may be effective CCPs in HACCP plans and can significantly reduce the total number of microorganisms present on the carcass and during further processing.

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

2002 ◽  
Vol 92 (5) ◽  
pp. 893-902 ◽  
Author(s):  
D.J. Bolton ◽  
R.A. Pearce ◽  
J.J. Sheridan ◽  
I.S. Blair ◽  
D.A. McDowell ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points

Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

2004 ◽  
Vol 90 (3) ◽  
pp. 331-339 ◽  
Author(s):  
R.A. Pearce ◽  
D.J. Bolton ◽  
J.J. Sheridan ◽  
D.A. McDowell ◽  
I.S. Blair ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points

Hazard Analysis and Critical Control Point Judgments in Fruit Production

2013 ◽  
Vol 781-784 ◽  
pp. 1366-1372
Author(s):  
Yao Li Zhang ◽  
Bin Du ◽  
Jing Chen ◽  
Xin Zhong
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Economic Value ◽  
Fruit Trees ◽  
Fruit Production ◽  
Living Standard ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Critical Control Points

In the applications of HACCP, hazard analysis (HA) and the determination of critical control points (CCP) are particularly important. For example, in fruit production, using hazard risk assessment to quantify the damage, to determine the significant harm, then using tree key control point evaluation and providing general methods for HACCP critical control points to judge. There are rich fruit tree resources in our country, the fruit trees of economic value has more than 30, including apple, orange, pear, banana, peach, hawthorn, plum, apricot, cherry, grape, litchi, longan, pineapple, mango, persimmon, jujube and kiwi, etc. In recent years, the development of fruit industry is fast in China, the fruit production has increased to 214.014 million t in 2010 from 161.201 million t in 2005. As people living standard enhancement, the fruits quality and safety are becoming more and more important. Fruits quality and safety have become an important factor that restricts the development of fruit industry in our country.

Modeling the Effect of Storage Temperatures on the Growth of Listeria monocytogenes on Ready-to-Eat Ham and Sausage

2015 ◽  
Vol 78 (9) ◽  
pp. 1675-1681 ◽  
Author(s):  
KE LUO ◽  
SUNG-SAM HONG ◽  
DEOG-HWAN OH
Keyword(s):  
Listeria Monocytogenes ◽  
Hazard Analysis ◽  
Control Point ◽  
Meat Products ◽  
Quantitative Microbial Risk Assessment ◽  
Zone Method ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Primary Model ◽  
Two Samples

The aim of this study was to model the growth kinetics of Listeria monocytogenes on ready-to-eat ham and sausage at different temperatures (4 to 35°C). The observed data fitted well with four primary models (Baranyi, modified Gompertz, logistic, and Huang) with high coefficients of determination (R2 > 0.98) at all measured temperatures. After the mean square error (0.009 to 0.051), bias factors (0.99 to 1.06), and accuracy factors (1.01 to 1.09) were obtained in all models, the square root and the natural logarithm model were employed to describe the relation between temperature and specific growth rate (SGR) and lag time (LT) derived from the primary models. These models were validated against the independent data observed from additional experiments using the acceptable prediction zone method and the proportion of the standard error of prediction. All secondary models based on each of the four primary models were acceptable to describe the growth of the pathogen in the two samples. The validation results indicate that the optimal primary model for estimating the SGR was the Baranyi model, and the optimal primary model for estimating LT was the logistic model in ready-to-eat (RTE) ham. The Baranyi model was also the optimal model to estimate the SGR and LT in RTE sausage. These results could be used to standardize predictive models, which are commonly used to identify critical control points in hazard analysis and critical control point systems or for the quantitative microbial risk assessment to improve the food safety of RTE meat products.

scholarly journals PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]

2019 ◽  
Vol 24 (1) ◽  
pp. 1
Author(s):  
Ardaneswari Dyah Pitaloka Citraresmi ◽  
F. P. Putri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Survey Method ◽  
X Ray ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Roll Temperature

The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X.  The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection.  The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality.  The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging.  The data was analyzed using descriptive analysis method.  The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step.  The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product.  Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.

scholarly journals Boric Acid And Hazard Analysis Critical Control Point (HACCP) On Kerupuk To Improve The Indonesian`S Traditional Foods Safety

2019 ◽  
Author(s):  
Anita Dewi Moelyaningrum
Keyword(s):  
Boric Acid ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Poisoning ◽  
Traditional Food ◽  
Control Points ◽  
Traditional Foods ◽  
Critical Control Point ◽  
Critical Control Points ◽  
The Government

INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 8, ISSUE 06, JUNE 2019 Abstract: Diseases can be caused by consumption of contaminated food such as toxicant. Kerupuk are one of the traditional foods produced by some of the traditional industries in Jember. The objective of this study was to identify the content of borix acid and analyze hazards and determine the critical control points on tofu crackers. This could raise the traditional food safety for consumers. This study was a descriptive study conducted by interview and observation. Boric acid testing was carried out on five samples of kerupuk. Instrument sheets referred to the SNI CAC RCP1-2011. The results indicated that 100% of the samples contained boric acid. The selection of materials, slicing, drying and distribution were the control points while mixing and kneading, steaming, frying and packaging were the critical control point. Boric acid is still used on tofu kerupuk; therefore, the government should immediately provide information and training on sustainable traditional food industry to reduce the incidence of illness and food poisoning in traditional food.

scholarly journals The Implementation of Hazard Analysis Critical Control Point (HACCP) Plan for Chicken Nugget Plant

2021 ◽  
pp. 11-24
Author(s):  
Md. Asaduzzaman
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Raw Material ◽  
Processing Plant ◽  
Manufacturing Plant ◽  
Record Keeping ◽  
Critical Control Point ◽  
Chicken Nugget ◽  
Critical Control Points ◽  
Poultry Processing

Hazard Analysis Critical Control Point (HACCP) is a protective approach alarmed with not only food manufacturing but also storage safety. Now-a-days this system has become vital tool for dealings involving different types and kinds of foodstuffs. This perseverance was to established exact HACCP proposal for Bangladeshi chicken nugget manufacturing plant in a current poultry processing plant in Kishoreganj, Dhaka. A precise broad HACCP model was established to develop consumption security and quality of chicken nugget processed in this manufacturing plant. This study was based on genuine circumstances in the chicken nugget manufacturing plant, HACCP’s seven principles and several current general models such as Bangladesh Standards & Testing Institution (BSTI), HALAL, ISO 9001:2015, and ISO 22000, YUM Quality Systems Audit of HACCP utilize through investigation which is also known as qualitative methodology. Under taking the consideration all factors of HACCP such as flow-chart, corrective action, verification procedures, Critical control point monitoring requirements and record-keeping were originated, a HACCP team established in the factory. Three Critical control points (CCP) were acknowledged in the manufacture of chicken nugget in this processing plant. The most important identified CCPs were Supply of ingredients and raw material; packaging material; Proper temperature and time for oil frying and proper examination during packing for foreign and unwanted materials of final product. Therefore, HACCP system should be established in each and every poultry processing facilities, recommended by author.

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