In meat slaughterhouses, the enumeration of certain microorganisms as microbiological quality indicators is very important for verifying effectiveness of the Good Hygiene Practices (GHP) and Hazard ...Analysis Critical Control Points (HACCP) systems. Microbiological testing of final products as part of the HACCP verifying process may provide information that a process is in control. The aim of this work was to exploit the data from a poultry slaughterhouse implementing HACCP and demonstrate an alternative approach to the conventional statistical analysis using the principles of the Six Sigma quality. The data collected on Total Viable, Total Coliforms and Staphylococcus aureus counts were used to construct control charts (X bar–R control chart) and perform process capability analysis. Based on X bar–R control charts, the process was in a statistical control state but this before its automation was not capable since process capability and process performance indices were below 1.00, indicating the production of poultry carcasses with poor microbiological quality. After process automation, the indices were much higher than 2.00, indicating that the process was capable of producing poultry carcasses within the specification limits.
► Poultry slaughter process evaluation using the concept of Six Sigma quality. ► Demonstration of Six Sigma by exploiting poultry carcass microbiological data. ► Useful for optimizing the microbiological monitoring system of the poultry carcass. ► Useful for industries implementing HACCP system amplifying its prevention strategy. ► Practical tools for improving microbiological quality of poultry carcass.
To assess the shedding of selected bacterial foodborne pathogens, fecal samples from 239 hunted wild red deer, roe deer, chamois, and ibex were examined. All samples tested negative for Salmonella ...spp. and L. monocytogenes, but other Listeria species were occasionally found. Of the 239 fecal samples, 32.6% tested positive for stx (Shiga toxins), 6.7% for eae (intimin) and 13.8% for both stx and eae genes. Among the 56 isolated Shiga toxin-producing Escherichia coli (STEC) strains, 44.6% harbored genes for the Stx2 group, 30.4% for the Stx1 group, and 21.4% for both Stx1 and Stx2. Only two of these strains harbored eae. Hence, wild ruminants constitute a reservoir for STEC, but further characterization data of the isolated strains are required to assess their actual human pathogenicity. In addition, 328 carcasses from hunted wild red deer, roe deer, and chamois were examined for total viable counts (TVC) and Enterobacteriaceae by swabbing. For the examined animal species, average TVC (4.0–4.2logCFUcm−2) and average Enterobacteriaceae counts/detection rates (2.3–2.6logCFUcm−2; 87.5–90%) were at comparable levels. On the other hand, the microbial status of carcasses differed between certain abattoirs by several orders of magnitude. Strict compliance with good hunting and hygiene practices during any step from shooting, through evisceration in the field, to dehiding, cooling, and processing is therefore of central importance to avoid contaminations and to prevent foodborne pathogens carried by the animals from entering the food chain.
A microbiological survey of ready-to-eat (RTE) filled baguettes (35), salads (35), cutting boards (23), selected utensils (preparation knives and serving spoons) (46 each) and hands of food handlers ...(24) in 4 retail delicatessens in Johannesburg, South Africa was conducted. All samples were analysed using standard plating techniques. Similar counts of aerobic bacteria (APC
ca. 9 log CFU/g), and coliforms (CC) and
E. coli (EC) (
ca. 5–6 log CFU/g) were determined for filled baguettes and salads.
Staphylococcus aureus (SAC) (
ca. 2 log CFU/g),
Bacillus cereus (BCC) (
ca. 2 log CFU/g),
Salmonella spp. (16%) and
Listeria monocytogenes (4%) were also present in some of the RTE foods. Highest APCs were found on serving spoons (5.1 log CFU/cm
−2), while highest CCs and ECs were found on cutting boards (
ca. 4 and 1.5 log CFU/cm
−2, respectively). Results from this study suggested that good-hygienic practices aimed at minimizing bacterial counts on preparation surfaces be controlled as these may be reservoirs for bacterial contamination of RTE-foods in retail delicatessens.
In Africa, milk and dairy products play an important role in human nutrition but could represent a risk to human health, due to poor hygiene throughout the production chain. This study aimed firstly ...to assess the contamination of raw milk produced in traditional dairy farms in Abidjan with Bacillus cereus from farm to retail and secondly to assess the associated health risk for consumers in informal markets using a participatory approach. In total, 320 samples including 150 milk samples were collected in 15 purposively selected traditional dairy farms from four sites of Abidjan and analysed according to EN ISO 7932:2004 with slight modification. In addition, a survey was conducted in the three informal markets with 188 individuals who bought milk. B. cereus was found in 27% of the udder milk samples while 41% of the samples taken from seller’s pooled milk contained B. cereus. Out of the 183 milk consumers, 14% reported daily consumption of unheated milk, indicating the high probability of exposure to B. cereus and other foodborne illnesses. After milk consumption, 13% of consumers reported that they contracted a foodborne illness. In conclusion, milk produced and sold in informal markets in Abidjan represents a risk for consumers’ health and B. cereus is one possible cause. Milk quality could be improved by good hygiene practices, strengthening and targeting educational interventions and effective monitoring throughout the production and delivery chain.
This study was carried out to evaluate the microbiological quality of plant-based foods obtained from foodservice establishments. The samples included cereals, legumes, fruits and vegetables. ...According to the European Commission Regulation (No. 2073/2005 and No. 1441/2007) and Spanish microbiological criteria (No. 3484/2000), vegetables were the plant-based dishes where more samples exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae. Furthermore, Staphylococcus aureus and Escherichia coli were also found in several vegetable dishes. E. coli and Salmonella spp. were detected in 6.6% and 0.7% of lettuce samples, respectively. However, all the samples were negative for Listeria monocytogenes. Salads ingredients are eaten as fresh vegetables without cooking processes and lettuce was one of the most contaminated samples. As ready-to-eat salads which have been previously cleaned, this means that contamination might be caused by incorrect cleaning practices or inadequate hygienic handling. These results emphasize the necessity to apply and to maintain good hygienic practices in the restaurants.
► The consumption of fruits and vegetables is vital in a healthy diet. ► Recent outbreaks showed that plant-based foods can be vehicles for foodborne pathogens. ► The presence of pathogenic bacteria in plant-based foods indicates wrong handling practices. ► Good hygienic practices are essential to guarantee the quality of the products.
The aim of this analysis was to investigate the strength of the association between sugar intake and treatment for dental decay in children in Scotland, and the impact of tooth brushing frequency on ...this association. The Survey of Sugar Intake among Children in Scotland was carried out in 2006 in those aged 3–17 years. Diet was assessed using the Scottish Collaborative Group FFQ, and interviews were carried out by trained fieldworkers who asked about dental health. A total of 1700 interviews were carried out, and 1512 FFQ were returned. Of the children, 56 % had received treatment for decay (fillings or teeth removed due to decay). Intake of non-milk extrinsic sugars (NMES), but not total sugar, increased the risk of having had treatment for decay: adjusted OR 1·84 (95 % CI 1·28, 2·64) for the highest ( >= 20·0 % food energy) v. lowest ( <= 14·8 % food energy) tertile of NMES intake. This raised risk remained in children who reported brushing their teeth at least twice a day. Compared with children who reported brushing their teeth at least twice a day and were in the lowest tertile of NMES intake, children who reported brushing their teeth once a day or less and were in the highest tertile of NMES intake were over three times more likely to have received treatment for decay (adjusted OR 3·39, 95 % CI 1·97, 5·82). In order to improve dental health in children in Scotland, dental health strategies must continue to stress the importance of both reduced NMES intake and good oral hygiene.
We evaluated the effects of two additive mixtures (sodium ascorbate 1 g kg⁻¹, sodium citrate 1 g kg⁻¹ and sodium acetate 1.75 or 2.5 g kg⁻¹) on the microbiological and physical–chemical ...characteristics of non‐prepacked beef burgers stored in air at 4 °C or 12 °C for 96 h. Total microbial count reached 7 Log CFU g⁻¹ 48 h later in treated samples at 4 °C. The mixture containing the higher acetate concentration led to a smaller increase in Gram‐negatives, in particular Pseudomonas (2 Log of difference towards control samples at 96 h); at 12 °C, a 1.7 Log difference in Enterobacteriaceae was also shown. Total viable basic nitrogen was significantly lower in the treated samples at 12 °C. The addition resulted in pH stabilisation and lower cooking loss and positively influenced the a* index of burgers at 4 °C. Clearly, the use of these mixtures should not be a substitute of good hygienic practices and optimal storage conditions.
Aim: To determine the occurrence of Escherichia coli O157: H7 in hides and faeces of slaughtered ruminants in Nigeria. Methods and Results: A total number of 320 animals were sampled from January to ...December covering the wet and harmattan seasons. Samples were obtained from the hides and faeces of animals at slaughter. The ISO (ISO 16654:2001, Microbiology of food and animal feedingstuffs – horizontal method for the detection of Escherichia coli O157) method for enrichment and isolation of E. coli O157 incorporating selective enrichment using modified tryptone soya broth with novobiocin (mTSBn),immunomagnetic separation and plating on sorbitol‐MacConkey agar with cefixime tellurite (CT‐SMAC) was used. Overall cattle had a prevalence rate of 49·4% followed by sheep and goats with rates of 6·3% and 2·5%, respectively. There was a significant difference in carriage of E. coli O157 among two different cattle breeds. Conclusions: The prevalence of E. coli O157: H7 is substantial from two abattoirs in the country. The carriage and shedding of E. coli O157: H7 did not differ with season but differed among groups of ruminants and among breeds of cattle in a tropical country. Significance and Impact of the Study: This is the first study on E. coli O157: H7 from abattoir operations in Nigeria. The study emphasizes the risk of E. coli O157: H7 along the meat chain and the need for concerted effort to limit it through best hygiene practices.
To improve the hygienic quality condition of wet ‘fufu’, an indigenous fermented cassava product produced in South-West Nigeria, the processing facilities were upgraded and GMP implemented before ...HACCP application in processing plants in Abeokuta. The effectiveness of the GMP and HACCP was assessed by monitoring the environment and ‘fufu’ production. Air sampling and swabbing of equipment surfaces revealed a microbiota which was consistent with the fermented product. The results before application of GMP and HACCP showed the predominance of
Staphylococcus aureus in the wet ‘fufu’ samples ranging between 1.1
×
10
4
cfu/g and 2.5
×
10
5
cfu/g. Monitoring after application showed that the raw materials, products, processing parameters conformed to the critical limits within which the safety of the food product would be ensured. This was confirmed by the results of laboratory analysis of raw materials, intermediary and final products.
Escherichia coli,
Staphylococcus aureus, and
Salmonella were not detected in any of the finished product. Application of GMP and HACCP was therefore found to be effective as a quality management system for assuring the safety of traditionally processed wet ‘fufu’.
ISO 22000 is the new standard bound to replace HACCP on issues related to food safety. Although several companies, especially the big ones, have either implemented or are on the point of implementing ...ISO 22000, there are many others which are rather timid and/or reluctant to implement it. The main reason behind that is the lack of information and the fear that the new standard is too demanding in terms of bureaucratic work. This paper aims at making a comparative presentation of how the two systems can be applied to a small smoked salmon producing company thereby facilitating the emergence of the differences. The main difference is that in ISO 22000 systems like Good Manufacturing Practice and Good Hygiene Practice are prerequisites thus leading to lower number of CCPs. In this case study for example, the number of CCPs dropped from eight (8) in HACCP to four (4) in ISO 22000. Furthermore, the Failure Mode and Effect Analysis was applied to the smoked trout manufacturing process in an attempt to calculate quantitatively the Risk Priority Number (RPN) and to find out whether it can be effectively correlated to ISO 22000 and/or HACCP. RPN was found to be higher than 130 for eight steps, in close agreement with HACCP, thereby indicating that corrective actions will have to be undertaken.
PDF
