Search results for "Critical control point"

Evaluation of viability PCR performance for assessing norovirus infectivity in fresh-cut vegetables and irrigation water

2016

Norovirus (NoV) detection in food and water is mainly carried out by quantitative RT-PCR (RT-qPCR). The inability to differentiate between infectious and inactivated viruses and the resulting overestimation of viral targets is considered a major disadvantage of RT-qPCR. Initially, conventional photoactivatable dyes (i.e. propidium monoazide, PMA and ethidium monoazide, EMA) and newly developed ones (i.e. PMAxx and PEMAX) were evaluated for the discrimination between infectious and thermally inactivated NoV genogroup I (GI) and II (GII) suspensions. Results showed that PMAxx was the best photoactivatable dye to assess NoV infectivity. This procedure was further optimized in artificially inoc…

Occurrence and daily intake of ochratoxin A of organic and non-organic rice and rice products

2005

Abstract Ochratoxin A (OTA) was extracted from 84 rice samples and rice products by using accelerated solvent extraction (ASE) and analysed with liquid chromatography coupled with fluorescence detection. Samples were collected from rice cultivars, local markets and supermarkets; 64 were of non-organic and 20 of organic production. 7.8% of non-organic samples had OTA levels from 4.3 to 27.3 μg/kg and in 30% of organic samples was detected the presence of this mycotoxin varying from 1.0 to 7.1 μg/kg. OTA presence was confirmed by methyl-ester derivatization. Rice and rice products labelled with denomination of origin (DO) were not detected OTA due to the fact that its production has implement…

A review of the application of the hazard analysis and critical control point system to salads served in the restaurant of Valencia University

2005

APPLICATION OF REAL-TIME POLYMERASE CHAIN REACTION FOR RAPID DETERMINATION OFSALMONELLAIN RESTAURANT FOODS

2008

Several foods have been identified as frequently or occasionally contaminated with Salmonella, such as eggs, raw milk and all raw foods of animal origin that may carry salmonella and other bacteria. Salmonellosis is the most common food-borne illness, but it is usually preventable according to the implementation of a food safety system that includes Hazard Analysis and Critical Control Point. In this study, 96 food samples of the University restaurant of Valencia (Spain) were divided into four groups: first course; main course; accompaniment; and dessert, and were analyzed simultaneously with classical and fluorogenic polymerase chain reaction microbiological analysis. Neither of the proced…

Prevalence of bacteria and absence of anisakid parasites in raw and prepared fish and seafood dishes in Spanish restaurants

2015

This study evaluated the presence of bacteria and anisakid parasites in 45 samples of raw anchovies in vinegar, a dish widely eaten in Spain, and in 227 samples of cooked fish and cephalopods served in Spanish food service establishments. Our analysis showed that, according to European and Spanish regulation, 14 to 30% of the prepared fish and cephalopod dishes exceeded the maximum allowable level for mesophilic aerobic counts, and 10 to 40% of these samples exceeded the allowable levels for Enterobacteriaceae. None of the studied samples showed evidence of anisakid parasites, Escherichia coli, Staphylococcus aureus, Salmonella, or Listeria monocyto genes. These results indicate that applic…

Security Standards Applied to Drinking Water

2021

This chapter presents security standards as applied to drinking water, based on the assumption that freshwater sources face huge threats for humankind both qualitatively and quantitatively due to uncertain global changes, namely population growth, rapid urbanization, and climate change. The study investigates whether the International Featured Standards (IFS—Food), which are complementary to HACCP (Hazard analysis and critical control point), can be used as a system of indicators to measure water security. The case study focuses on bottled water, by identifying structural and contingent risk factors for water as essential food and investigates the suitability of the IFS instrument as an ind…

Food safety risk analysis from the producers' perspective: prioritisation of production process stages by HACCP and TOPSIS

2018

[EN] From the manufacturers perspective, the Hazard Analysis and Critical Control Point (HACCP) system nowadays represents the mainly way to implement the food safety risk management in food industries. Nevertheless, the identification and prioritization of hazards as the outcome of the first principle of HACCP is not sufficient to identify production process stages that more significantly and critically contribute to the consumer¿s risks. With this recognition, the present paper proposes a Quantitative Risk Assessment (QRA) approach based on HACCP and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) to individuate production process phases on which implementing co…

Hazard analysis and critical control points in deep-fat frying

2002

The Hazard Analysis and Critical Control Point (HACCP) system was applied to sunflower oils used for frying in nineteen university restaurants. Guidelines for implementation that include training personnel, flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and measure of action for exceeding limit were developed. Polar compounds were used as a measure for deteriorated sunflower oil and the values obtained from university restaurants before and after personnel training and implementation of HACCP were determined. Implementation of the guidelines produced an improvement in the quality of the frying process, and all establishments reduc…