The survey was carried out in 16 provinces of Poland. Its objective was to collect information on the actual situation in the area of implementing Good Manufacture Practice (GMP), Good Hygiene ...Practice (GHP) and Hazard Analysis and Critical Control Point (HACCP) in food production and processing plants. The survey demonstrated that 91% of the surveyed plants are familiar with GHP rules and 95% with HACCP. 34% of the plants have already implemented the system, 35% are in the process of implementing it, 28% are thinking of its adoption and 3% do not intend to implement the system as long as possible. The advancement of the surveyed plants in GMP, GHP and HACCP implementation can be regarded as satisfactory.
The requirements of implementing Hazard Analysis and Critical Control Points (HACCP) principles in food production are increasing. A practical risk quantification model, HYGRAM, was developed for ...small and medium-sized enterprises to meet this challenge. The model makes the user familiar with the HACCP principles by software-assisted guidance through the procedure, connecting special microbiological hazards, good hygiene practice, and other prerequisite programs to HACCP. HYGRAM is a tool to analyze and quantify risks of different processes, and to compare them. It is developed to relieve enterprises with limited resources in confirming the food safety of their production.
Kampilobakterioza je zoonoza koja se na ljude prenosi sa životinja i proizvoda životinjskog podrijetla, a prouzroči ju bakterija iz roda Campylobacter. Kampilobakteri su sveprisutni mikroorganizmi te ...ih možemo naći u svim vrstama mesa i proizvodima od mesa, sirovom mlijeku i mliječnim prerađevinama, rjeđe u jajima te u kontaminiranoj vodi. Kampilobakterioza je učestalija ljeti jer više temperature pogoduju rastu uzročnika ove bolesti. Tijekom ljetnog razdoblja (lipanj, srpanj, kolovoz) 2020. godine u tri klaonice sakupljeno je 60 uzoraka kože vratova tovnih pilića koji su pretraživani na bakterije iz roda Campylobacter. Od ukupnog broja pretraženih uzoraka, 28 (46,67 %) uzoraka bilo je iznad granične vrijednosti (1000 cfu/g) prema Uredbi (EU) 2017/1495, u 21,67 % određen je broj Campylobacter spp., ispod granične vrijednosti, a u 19 uzoraka je rezultat bio <100 cfu/g. Uzorci su obrađeni prema standardnom postupku određivanja broja kolonija Campylobacter spp. S obzirom na patogenost bakterija iz roda Campylobacter, od izuzetnog su značenja termička obrada hrane, dezinfekcija vode, sprječavanje križne kontaminacije te higijena prostora u kojem se hrana priprema s ciljem osiguranja zdravstvene ispravnosti hrane. Provođenje biosigurnosnih mjera i praćenje prevalencije kampilobaktera nužni su u klaoničkim objektima kako bi se smanjila učestalost pojave ove zoonoze.
Proizvodnja maslinovog ulja važna je gospodarska grana prehrambene industrije u Republici Hrvatskoj. Kako bi se osigurala konkurentnost na tržištu, potrošačima se mora ponuditi ne samo zdravstveno ...ispravno, nego i visoko kvalitetno ulje, na što značajno utječe i higijena pogona. Stoga je potrebno posvetiti veliku pažnju održavanju higijene u proizvodnji. Rad daje kratke smjernice o kojima treba voditi računa, od konstrukcije pogona i odabira prikladnih materijala, do održavanja pogona, kontrole štetočina i higijene radnika. Posebnu pažnju treba posvetiti adekvatnom zbrinjavanju otpada koji nastaje u proizvodnji, jer on predstavlja iznimno veliko opterećenje za okoliš.
Provođenje mjera dobre higijenske i sanitarne prakse nužno je u cilju osiguranja zdravstveno ispravne hrane. Dobra higijenska praksa određuje šta je potrebno da se učini u vezi sa čišćenjem i ...higijenom, kao i kada i ko treba provesti te poslove u cilju dobijanja što kvalitetnijeg proizvoda. Cilj ovog rada je da se izvrši ispitivanje dobre higijenske prakse u 6 ribarnica Sarajevskog kantona, te da se ustanovi fizičko-hemijski kvalitet prodavane ribe na tržištu Sarajevskog kantona. Analiza stanja ribarnica izvršena je uzimanjem briseva sa 5 različitih površina, u 6 ribarnica, te je prema Normativima mikrobiološke čistoće, mikrobiološka čistoća ribarnica okarakterisana kao dobra i prihvatljiva. Za utvrđivanje hemijskog sastava ribljeg mesa, istraživanjem je obuhvaćeno 30 uzoraka kalifornijske pastrmke. U okviru hemijskih pretraga, utvrđena je prosječna količina vode 72,85%, masti 5,55%, bjelančevina 19,62% i pepela 1,70%. Senzorna ocjena kvaliteta ribe ocijenjena je Quality Index Method testom (QIM) i svi su uzorci ocijenjeni kao svježa riba.
The food chain for meat from wild game in Central Europe differs from that of farm animals in the mode of killing (large game: free bullet in head, neck or anterior chest; small game: multiple shot ...pellets), conditions of evisceration, storage of carcasses (skin-on) and post and ante mortem inspection. Poor placement of shots, efflux of ingesta or feces during evisceration, delayed or insufficient cooling are known to compromise the microbiological condition of meat. Conditions at primary production level are poorly standardised which may explain the wide range: Total Aerobic Counts (TAC) on meat cuts from wild game. Counts in the order of 3-4 log cfu/cm2 can be achieved when Good Hygiene Practice is strictly adhered to, but values of >8 log cfu/cm2 are also reported. A number of studies report prevalences of pathogenic bacteria in intestines, tonsils or on skin, but relevant literature on the presence of a pathogen in the life animal and to what extent it will result in contamination of meat cuts is scarce. When meat from wild game is placed on the market the same way as that from farm animals, it is reasonable to demand that similar bacterial limits are set as performance objectives. This could be, for instance, for large game, that TACs must not exceed 6 log, and E. coli not 2 log cfu, per cm2 on exposed muscle surfaces of skin-on carcasses arriving at game handling establishments and per g for meat cuts at retail. It is concluded that optimising the primary production level is the key to improving safety and shelf life of wild game meat.
The ‘new’ EU food hygiene legislation prompted for an update of the Austrian legislation on the marketing of meat or meat products from wild game from the hunter directly to the consumer or local ...food suppliers. The Lower Austrian implementation is an integrated model (‘forest-to-fork’, Winkelmayer, 2006) which recognises the self-responsibility of the hunters supplying meat from wild game and which encourages this food sector to establish an own codex of good practice (in the sense of a ‘guide to good practice’). Core elements are a well-established educational and training concept, templates for documentation of good manufacturing practice and an evaluation system including microbiological examination of the products.
The microbiological contamination of wild boar meat depends on the hygiene practices that hunters apply during its preparation, from the point of collection to its refrigeration. This study assesses ...Portuguese hunters’ knowledge of hygiene practices when handling wild boar carcasses that can jeopardise meat safety. A general structured survey entitled “Private consumption of game meat and good hygiene practices” was distributed to Portuguese hunters. Of the 206 respondents, 95% use wild boar meat for private consumption without prior inspection or initial examination by a veterinarian. This study also revealed that the vast majority of respondents have several risky practices that can compromise the safety of wild boar meat consumed (evisceration, handling, refrigeration, and transport). It is also evident that there is a lack of knowledge related to recognising lesions compatible with zoonotic infections in the hunted animals. These inappropriate knowledge and practices can pose a risk to hunters (occupational zoonotic health) and consumers (foodborne diseases). To reduce this risk, hunters need to be trained and informed about proper game meat handling practices.
The elaboration of guidelines for the industry to establish minimum concentration to prevent cross-contamination during washing practices based on operational limits is the core of the recommended ...criteria for the use of sanitizers. Several studies have evidenced that sanitizers reduced the levels of foodborne pathogens. However, they might lead to the progress into a viable but non-culturable (VBNC) state of the cells. This evidence has raised concerns regarding the effectiveness of the recommended washing practices for the inactivation of microbial cells present in the process wash water (PWW). The present study evaluated if the most commonly used sanitizers, including sodium hypochlorite (chlorine), peroxyacetic acid (PAA) and chlorine dioxide (ClO2) at established operational limits induced the VBNC stage of Listeria monocytogenes and Escherichia coli O157:H7. Prevention of cross-contamination was examined in four different types of PWW from washing shredded lettuce and cabbage, diced onions, and baby spinach under simulated commercial conditions of high organic matter and 1 min contact time. The results obtained for chlorine showed that recommended operational limits (20–25 mg/L free chlorine) were effective in inactivating L. monocytogenes and E. coli O157:H7 in the different PWWs. However, the operational limits established for PAA (80 mg/L) and ClO2 (3 mg/L) reduced the levels of culturable pathogenic bacteria but induced the VBNC state of the remaining cells. Consequently, the operational limits for chlorine are satisfactory to inactivate foodborne pathogens present in PWW and prevent cross-contamination but higher concentrations or longer contact times should be needed for PAA and ClO2 to reduce the likelihood of the induction of VBNC bacteria cells, as it represents a hazard.
•Sanitizers may induce VBNC state of bacteria in process wash water (PWW).•Chlorine inactivates L. monocytogenes and E. coli O157:H7 in the different PWW.•PAA and chlorine dioxide induce the VBNC stage of foodborne pathogens.•Culture-dependent methods overestimate the efficacy of sanitizers.•The effectiveness of sanitizers and the optimal washing practices should be revised.
Chilling is a common food preservation practice applied overwhelmingly in the domestic environment through refrigerator use. Nevertheless, the hygiene conditions and temperatures prevailing in ...household refrigerators are often inappropriate. Moreover, the way of life in non- or semi-urban settings (e.g., less stress intensive life), such as those encountered in most Greek islands, imposes changes in consumer behavior which are probably being reflected in the domestic hygiene. The purpose of this research was to investigate the hygienic status and temperature distribution of the domestic refrigerators in Lemnos island, Greece. Seventy refrigerators (n = 70) were surveyed by placing temperature data loggers in three different storage areas of each refrigerator (upper shelf, lower shelf, door) and temperature was recorded every 15 min for 24 h. Placement of food in the refrigerators was also monitored and assessed using a predetermined questionnaire. Two food-contact surface samples from each storage area of the refrigerator were collected by swabs (n = 6) for microbiological analyses (total viable count; TVC, total coliforms, Escherichia coli, Staphylococcus spp., Salmonella spp., and Listeria spp.). The results demonstrated that only 11.4% of the refrigerators were operating below or equal to 5 °C, whereas most refrigerators (68.6%) were found to operate at temperatures over 7 °C. The majority (77.1%) of survey participants did not correctly place their food commodities in the fridge, according to standard good hygiene practices (GHPs). Salmonella and Listeria were not detected in the refrigerators (i.e., absence in 100 cm2), while E. coli was not recovered (i.e., <1 CFU/cm2) from any of the refrigerator's storage areas. TVCs and total coliforms ranged above the adopted reference values of 1.3 and 1.0 log CFU/cm2 in 41.4 and 2.9% of the refrigerators, respectively. Staphylococci were above the settled limit of 1.0 log CFU/cm2 in 8.6% of the refrigerators, but S. aureus counts were always below this limit (i.e., <1.0 log CFU/cm2). Overall, although the monitored microbiological safety of the sampled domestic refrigerators was satisfactory, the percentage of refrigerators exceeding the acceptable limit in TVC indicates poor cleanliness of home fridges. In addition, both the operating temperatures and placement of food in the refrigerators in many cases did not comply with the recommended GHPs, suggesting a potential risk for the microbiological safety and expected shelf-life of refrigerated food in the kitchen environment. To sum, the present study highlights the necessity of increased consumer awareness and emphasizes the need for further education of the household consumer in proper GHP implementation in their fridges.
•Internal temperature of Greek domestic refrigerators often exceeds 5 °C.•Poor cleanliness in home fridges of university students was demonstrated in the study.•Microbiological safety of domestic refrigerators surveyed in Lemnos was satisfactory.•The majority of consumers do not place correctly their food in the refrigerator.•Food consumer should be educated further in proper GHP implementation.
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