IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TO THE DAIRY INDUSTRY: CURRENT STATUS AND PERSPECTIVES

The dairy industry is confronted with new challenges because of the continuously increasing complexity of the ingredients/packaging materials used and the technological advances/processes employed. The current structural development of the dairy industry means that any quality failures are bound to have more widespread consequences than previously. Consequently, the role of preventive controls is becoming increasingly important. Implementation of Hazard Analysis Critical Control Point (HACCP) by the dairy industry is anticipated to enhance consumer confidence in its products and reduce the existing barriers in international trade. This review discusses the implementation of HACCP principles throughout the production and distribution chain of milk and dairy products.     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE NON-ALCOHOLIC BEVERAGE INDUSTRY

Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions).     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE ALCOHOLIC BEVERAGES INDUSTRY

Alcoholic beverages (fermented or not) have been consumed for more than three thousand years and, generally, they have been considered safe because of their alcohol content. However, in recent years adulteration (i.e., use of low-cost, inappropriate alcohol) has made rapid progress in this field. Food and drink control and safety can be assured within the frame of strict adherence to quality and safety systems (ISO 9000 series, HACCP and TQM). The flow diagrams for the production of several alcohol drinks were shown, and an extensive hazard analysis critical control point (HACCP) analysis was carried out in order to reveal the weaknesses of the production line and to suggest the critical limits in compliance with legislation and the corresponding preventive and corrective measures.     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE NON-ALCOHOLIC BEVERAGE INDUSTRY

Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions).     

IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM IN A FAST FOOD BUSINESS

The hazard analysis critical control point (HACCP) system, created to prevent disease hazards caused by food and to provide food safety, has gained increasing importance in food and beverage businesses (FBBs). This part of the food industry can benefit at economic and human levels from the establishment and the effective management of such a system.

The contribution first reviews the concepts and explains the methodology underlying the HACCP system. The different stages necessary to establish an efficient HACCP system in FBBs are outlined. In the concluding part, an exemplary implementation of the system in a fast food business is described.     

IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM IN A FAST FOOD BUSINESS

The hazard analysis critical control point (HACCP) system, created to prevent disease hazards caused by food and to provide food safety, has gained increasing importance in food and beverage businesses (FBBs). This part of the food industry can benefit at economic and human levels from the establishment and the effective management of such a system.

The contribution first reviews the concepts and explains the methodology underlying the HACCP system. The different stages necessary to establish an efficient HACCP system in FBBs are outlined. In the concluding part, an exemplary implementation of the system in a fast food business is described.     

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE CHEESE-MAKING INDUSTRY: A REVIEW

Today there is an ever-increasing consumer demand for safe and high-quality foods of prolonged life. Several quality/safety management systems (e.g., ISO 9000, Total Quality Management, and HACCP) were developed for the food industry. The importance of implementing such systems for rather biochemically unstable products like cheese, a product characterized by great variety worldwide, is apparent. The application of HACCP in the cheese-making industry proved to be beneficial and profitable because the industry managed to cut down the raw material (milk) and final product (cheese) losses and to build up consumer confidence by producing safe cheese of enhanced and consistent quality.     

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE CHEESE-MAKING INDUSTRY: A REVIEW

Today there is an ever-increasing consumer demand for safe and high-quality foods of prolonged life. Several quality/safety management systems (e.g., ISO 9000, Total Quality Management, and HACCP) were developed for the food industry. The importance of implementing such systems for rather biochemically unstable products like cheese, a product characterized by great variety worldwide, is apparent. The application of HACCP in the cheese-making industry proved to be beneficial and profitable because the industry managed to cut down the raw material (milk) and final product (cheese) losses and to build up consumer confidence by producing safe cheese of enhanced and consistent quality.     

IDENTIFICATION OF CRITICAL CONTROL POINTS IN THE TWO SELECTED HACCP-CERTIFIED PRAWN PROCESSING UNITS

ABSTRACT

A study on identification of critical control points in two export processing units indicated the contamination (cfu/g) of raw prawns with pathogenic fecal coliforms was <10–8 × 10² in Unit A, 1 × 10¹–1.3 × 10² in Unit B and 1 × 10³–4 × 10⁴ in pond to plate. The other microbial contaminants in Unit A and from Pond to Plate at different stages were Salmonella spp., 3 × 10²–5.7 × 10³ and 2 × 10²–6 × 10²; Staphylococcus aureus, 1.7 × 10³–5.7 × 10³ and 1 × 10³ to 9 × 10⁴; and Vibrio parahaemolyticus, 3 × 10²–2 × 10⁴ and 3 × 10⁴–5 × 10⁴, respectively. However, microbial contamination was significantly reduced to <10 after subjecting to household cooking process.

PRACTICAL APPLICATIONS

Implementation of hazard analysis critical control points (HACCPs) in the food industry is the most important approach to maintaining food safety. Identification of the critical control points in the HACCPs process will help the aquaculture industry to improve its production processes by applying good aquaculture and good hygienic practices at the production level. The study further provides clear insights into identifying critical control points both at the farm level and at the processing units that are important from farm to fork.

     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE FISH/SEAFOOD INDUSTRY: A REVIEW

Today's fish industry is facing new challenges, with more complex products and processes that require intensive controls during their processing, storage and distribution. The HACCP concept can guarantee the safety of fish products, enhancing consumer confidence in the fish industry, while at the same time can motivate exporting developing countries to build a solid food-safety control system. This review intends to provide an update of HACCP implementation in various fields of the international fish industry and apply the basic principles of HACCP in flow diagrams of fish/seafood products in an effort to improve and assure their food safety.     

PROLONGING THE SHELF-LIFE OF FRESH GREEN CHILE PEPPERS THROUGH MODIFIED ATMOSPHERE PACKAGING AND LOW TEMPERATURE STORAGE

The postharvest quality of green chile fruit was compared after storage in 3 types of packages at 2 temperatures (24C and 8C). Package types were corrugated cardboard boxes, pressed cardboard trays overwrapped with VF-71 polyethylene, or low-density polyethylene (LDPE) bags. Fruit packaged in boxes or overwrapped trays had 24.8% and 10.1% weight loss, respectively, after 1 week of storage at 24C. Fruit packaged in polyethylene bags lost 0.3% weight and remained green. After 1 week at 8C, the weight losses were 3.8%, 1.8% and 0% for the boxed, overwrapped and bagged treatments, respectively. Postharvest quality was maintained up to 4 weeks when fruit were packaged in LDPE bags and stored at 8C. In a second study, steady state O₂ and CO₂ levels were determined inside the LDPE packages as fruit weight and temperature were varied. Storage temperatures were 24C, 16C and 8C. At 8C, steady state O₂ levels ranged from 12.0 kPa to 0.9 kPa, and CO₂ levels ranged from 2.0 kPa to 4.6 kPa as fruit weight was increased from 120 to 480 g. At 24C and 16C, fruit packaged in 480 g units had slower ripening rates than fruit packaged in smaller units; however, fruit stored at 8C remained green the longest, regardless of fruit weight.     

不同黑莓品种果汁色泽的分析与比较

用分光光度计法，对黑莓9个品种果汁色素的光谱特性和相对含量进行分析，发现不同品种的黑莓果汁在可见光范围内吸光值都有一个峰值和一个谷值，峰值吸收波长为511nm～514nm，谷值吸收波长为394nm～406nm；黑莓果汁浓度与吸光值间存在线性关系，相关性达到极显著水平；不同黑莓品种果汁色素的吸光值差异极显著，其中Boysen品种最高，Young品种最低，这也导致了不同黑莓品种果汁色泽的差异显著性。     

餐饮废油的前处理及污水治理工艺研究

探讨了餐饮泔水油的前处理工艺及废水治理措施，得出前处理实验室试验方法中酸析的加酸量以pH2－3为最佳条件，水洗中的加水量为30％；废水处理采用预处理及生化处理工艺，使排放水达到国家一级排放标准。     

永州异蛇保健酒研制及保健作用分析

永州异蛇系指眼镜蛇科的几种剧毒蛇。异蛇药用价值高，利用异蛇加工浸泡的永州异蛇系列保健酒，具有调节生理功能、增强人体免疫力的作用。根据永州异蛇及其不同器官的药理特性，介绍了永州异蛇保健酒的生产工艺、操作要点、产品质量卫生标准；分析了产品的保健作用；列举了3种永州异蛇保健酒的生产配方、制法、用法、适用范围及保健作用。     

侧吹风空调电气控制系统及节能调节

介绍我公司德国ＬＴＧ侧吹风及环境空调电气控制系统的基本原则及调节过程,在满足生产的前提下,探讨ＰＯＹ生产空调节能调节方法。     

USE OF SEMI-AUTOMATIC INSTRUMENTS FOR PROCESS AND PRODUCT CONTROL IN THE DAIRY-FOOD INDUSTRY

An integrated procedure for the rapid determination of total protein and heat treatment classification of skim milk powders by dye binding is described. Total protein values estimated by the Pro-Milk were in good agreement with the macro-Kjeldahl method; the correlation coefficient was +0–98 and the SD of the differences between the two methods was ±0.55, corresponding to a CV of ±1.52 per cent. Residual undenatured whey protein was measured by the Pro-Milk difference (PMD) method on undiluted isoelectric filtrates. These were prepared by addition of acetic acid - sodium acetate buffer to reconstituted skim milk powders. The undenatured whey protein levels thus determined correlated well with the ADMI Kjeldahl procedure. The reproducibility of the PMD method in our laboratory was ±0.010, and satisfactory reports on the reliability of the Pro-Milk procedure have been received from industry. It is recommended that future heat treatment classifications of milk powders should be based on dye binding. Furthermore, it is proposed that milk powders should be heat classified according to the percentage of undenatured whey protein to total protein in the reconstituted milk and expressed as the whey protein ratio (WPR) of the milk powder.     

小批量工序控制的同分布原理及其实现方法

研究了一般小批量工序控制的统计原理和实现方法．提出了小批量数据组合的同分布原理，并对该原理的标准变换方法进行了研究，建立了小批量标准变换控制图，并用仿真分析说明该控制图的有效性及检出能力，最后对该控制图进行了实证分析     

低温肉制品加工过程卫生质量控制研究

以低温熏煮香肠为例研究了低温肉制品加工全程的环境、设备、人员等的卫生状况，对加工原料、辅料以及各加工工序后的半成品、成品的细菌总数进行了跟踪测定，分析了加工全程的微生物消涨规律和污染来源，确定了卫生和质量控制环节，根据HACCP体系全程质量控制原则对关键控制点指出了预防和控制措施。     

MODEL OF THE CONTINUOUS PREFERMENTATION PROCESS IN CHEESE MANUFACTURE AND STABILITY ANALYSIS OF STEADY STATE

The present study focused on the continuous prefermentation process affecting curd formation, and the subsequent pH changes in the first stage of cheese manufacture. Two typical continuous prefermentation systems in cheese manufacture were analyzed based on a kinetic model and the process control theory. A previously proposed mathematical model, which considers the effect of pH, adequately simulated the dynamic behavior of pH in the two continuous prefermentation processes. In the stability analysis of steady state using the Routh–Hurwitz criterion, we found that the continuous feed of a cheese starter culture prevented wash‐out and stabilized the system independent of the fraction of seed feed rate. When no cheese starter culture was fed, the stabilities of steady states were dependent on the partial differentials of the maximum specific growth rate to lactic acid concentration. The feeding of cheese starter culture was effective to improve prefermentation process performance.