A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

Luning, Pieternel A.; Jacxsens, Liesbeth; Rovira, Jordi; Osés, Sandra M.; Uyttendaele, Mieke; Marcelis, W.J.

doi:10.1016/j.foodcont.2010.10.003

Cited by 81 publications

(82 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Microbiological results were interpreted according to the criteria described in European Union, Tanzanian and East African Community standards and the guidelines developed by Ghent University (Table 3). With regards to FSMS diagnosis data, the mean scores were calculated and transformed to assigned scores as indicated by Jacxsens et al (2010) and Luning et al (2011a). For the indicators of context factors if the mean risk-level is between 1 and 1.2, then score 1 is assigned.…”

Section: Data Analysis and Interpretationmentioning

confidence: 99%

“…If the mean risk-level is between 2.3 and 2.7, then score 2 to 3 is assigned. Lastly, if the mean risk-level is between 2.8 and 3.0, then score 3 is assigned (Luning et al, 2011a). For the indicators of core FSMS activities and system output, if the mean level is between 0 and 1.2, then an assigned score of 1 is defined.…”

Section: Data Analysis and Interpretationmentioning

confidence: 99%

“…If the mean level is between 2.3 and 2.7, then an assigned score of 2 to 3 is given. Finally, if the mean level is between 2.8 and 3.0, then an assigned score of 3 is attributed Luning et al, 2011a). Analysed companies with similar score for each indicator were counted (frequency counting) to get insight into the similarities in the level of design and operation of core FSMS (control and assurance) activities and risk-level of the context wherein the systems operate.…”

Section: Data Analysis and Interpretationmentioning

confidence: 99%

“…Moreover, all indicators of intervention processes scored 0 (were not included in calculating the overall FSMS score), because export fish companies in Tanzania process fresh and frozen fish products which do not apply physical intervention processes (like heating) and intervention methods (like fermentation) to reduce microbiological hazards to an acceptable level. Since no intervention processes were applied, the preventive strategies need to be at an advanced level to prevent cross contamination and growth of available micro-organisms (Luning et al, 2011a). With exception to appropriateness of CCP/CP analysis and specificity of sampling design (for microbiological assessment) and measuring plan (scored level 2), the rest of the indicators of monitoring system design (corrective actions, standards tolerances, adequacy of analytical methods and measuring equipment, and calibration program) scored level 3 ( Figure 3B).…”

Section: Diagnosis Of Performance Levels Of Core Control Activitiesmentioning

confidence: 99%

“…Therefore, this study Kussaga et al 201 aims at getting deeper insight into the typical causes of insufficient microbiological performance of HACCP-based FSMS of Nile perch exporting company in order to propose intervention measures for improvement towards an effective system. This study involved a combined assessment applying two diagnostic tools; the FSMSDiagnostic Instrument, FSMS-DI (Luning et al, 2008;Luning et al, 2009;Jacxsens et al, 2010;Luning et al, 2011b) and microbiological assessment scheme, MAS to provide a deeper insight in the actual microbiological system output and causes of inadequate performance (Luning et al, 2011a).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company

Kussaga¹,

Luning²,

Tiisekwa³

et al. 2017

Afr. J. Food Sci.

Self Cite

View full text Add to dashboard Cite

This study aimed at giving insight into microbiological safety output of a Hazard Analysis Critical Control Point (HACCP)-based Food Safety Management System (FSMS) of a Nile perch exporting company by using a combined assessment, FSMS-diagnosis and actual microbiological assessment. The FSMS diagnosis indicated FSMS activities at an average level operating in moderate-risk context level but with good system output. Likewise, microbiological assessment revealed a better system output with respect to pathogens (Vibrio cholerae, Listeria monocytogenes and Salmonella spp.) and faecal hygiene (Escherichia coli) as none of these were detected in any critical sampling location throughout the study. Although indicators of general process hygiene (that is, Enterobacteriaceae and TVC) exceeded regulatory limits and guidelines in raw materials and food contact materials, Staphylococcus aureus on operator's hands were beyond the general microbiological guidelines in the fish industry. Higher contamination levels of general process hygiene and personal hygiene indicators call for improvement on hygienic design, specific production and sanitation procedures, independent validation, process automation, and change in personnel recruitment criteria.

show abstract

Section: Data Analysis and Interpretationmentioning

confidence: 99%

Section: Data Analysis and Interpretationmentioning

confidence: 99%

Section: Data Analysis and Interpretationmentioning

confidence: 99%

Section: Diagnosis Of Performance Levels Of Core Control Activitiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company

Kussaga¹,

Luning²,

Tiisekwa³

et al. 2017

Afr. J. Food Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

References

2018

Food Safety for the 21st Century

View full text Add to dashboard Cite

Microbial load and antibiotic resistance in raw beef preparations from northwest Spain

González-Gutiérrez

García‐Fernández

Alonso‐Calleja

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

Beef preparations (meatballs, minced meat, hamburgers, white sausages, and red sausages) from northwest Spain were tested. Microbial counts ranged from 0.70 ± 0.00 log10 cfu/g (enterococci) to 9.57 ± 0.37 log10 cfu/g (psychrotrophs). In 73.3% of cases, total aerobic counts were higher than the microbiological limits set for the end of the manufacturing process in the European Union (EU Regulation 2073/2005). Forty Escherichia coli isolates were tested against thirteen clinically important antibiotics (disk diffusion method; CLSI). Three of the strains (7.5%) were susceptible to all the antibiotics, four (10.0%) showed resistance or reduced susceptibility to one antibiotic, and 33 (82.5%) were multiresistant (with resistance or reduced susceptibility to between two and eight antibiotics), with an average of 1.85 resistances per strain. The highest rates of resistance were observed for two antimicrobials widely used on cattle farms (cefalotin and tetracycline). The findings in this research emphasize the need to correctly handle beef preparations with the aim of reducing risks to consumers.

show abstract

A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

Cited by 81 publications

References 48 publications

Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company

Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company

References

Microbial load and antibiotic resistance in raw beef preparations from northwest Spain

Contact Info

Product

Resources

About