Application of HACCP System and Quality of Yoghurt Production in a Small and Medium Enterprise (SME) of Dairy Products in Benin Republic

Tchibozo, M Agassounon Djikpo; Anago, DG; Guidi, Tognon Clotilde; Chegnimonhan, V; Galimova, L.V.; Savadogo, Aboudrahyme; Alladagniwèkè, M.; Ameyapoh, B.

doi:10.21047/1606-4313-2016-15-4-3-10

Cited by 2 publications

(3 citation statements)

References 4 publications

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“…A preliminary audit was carried out on the production site. A meeting with the person in charge and his workforce was done according to the approach already reported by Agassounon Djikpo Tchibozo et al (2016) [12]. Its objective was to record the details relating to the context and the environment of agbelima production on these sites and to verify on site the theorical diagram retained; as well as the flow chart in order to complete them and correct them if necessary.…”

Section: Realization and Application Of The Haccp Modelmentioning

confidence: 99%

“…By obscuring the inhibitory effect of lactic flora on pathogenic strains in fermented products (Yateem et al, 2008 [48]; Hanchi et al, 2009 [28]; Dib et al, 2012 [26]; Capo-chichi et al, 2013 [25]), the decrease in thermotolerant coliforms and staphylococci and the absence of E. coli can be explained by the application of Good Hygienic/Manufacturing Practices required throughout the production chain (Agassounon Djikpo Tchibozo et al, 2009 [10]; Agassounon Djikpo Tchibozo et al, 2016 [12]).…”

Section: Market and Hygienic Quality Of Agbelima Samples Before Haccpmentioning

confidence: 99%

“…It has been reported that several traditional technologies have shortcomings that can influence the quality of finished products (Konfo et al, 2014 [30]). Failure to comply with hygienic and packaging conditions means that the finished product may be responsible for certain diseases such as toxi-infections among consumers (Agassounon Djikpo Tchibozo et al, 2016 [12]).…”

Section: Introductionmentioning

confidence: 99%

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Implementation of the HACCP tool and microbiological quality of agbelima production on a site in South Benin

Tchibozo¹,

Capo-Chichi²,

Adjagodo³

et al. 2021

Journal IAR

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The Hazard Analysis and Critical Control Point system (HACCP) is a scientific and systematic approach to identify hazards and provide measures for their control to ensure food safety. Thus, to ensure that the quality of agbélima, a product derived from cassava is taken into consideration during processing, the HACCP system has been applied to improve both the quality and the safety of that product. The methodology used for the implementation of the quality approach on the chain of production of agbelima in South Benin is summarized by a survey for the analysis of the context and the environment of agbelima production, the hazard analysis and the determination of the critical points related to the production of agbelima, the realization of the model of the quality assurance system (HACCP) and the verification of the effectiveness of the system implemented. The hazard analysis was carried out according to the raw, material, labor, equipment, environment and method. The elaboration of the HACCP theorical model was carried out according to twelve classic steps. The HACCP system is implemented on the production site. Before and after the implementation of the system, microbiological analysis on eighteen samples of agbelima were carried out. The results of the hazard analysis indicate that hazards exist at all stages of agbelima production. The application of the HACCP theorical model resulted in the detection of 6 Critical Control Points (CCPs)throughout the production chain. These are the reception of the raw material, washing, grinding, pressing, fine milling, and packaging. The analysis reveals that all eighteen samples of agbelima analysed before the implementation of the approach are not in conformity with the regulatory requirements. However, after the application of the system, a varying reduction from 93.49 % to 100 % was noted for microorganisms such as: Total Mesophilic Flora, Lactic Flora, Yeasts and Moulds and Sulfito Reducing Anaerobes, ColiformsThermotolerant, E. coli, Staphylococci and Salmonella in agbelima samples. Compliance with the implementation guide is 77.5 % in relation to twelve steps of the system application. Improvements are needed on the records and their effective updating to maintain the level of quality of this product.

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Section: Realization and Application Of The Haccp Modelmentioning

confidence: 99%

Section: Market and Hygienic Quality Of Agbelima Samples Before Haccpmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Implementation of the HACCP tool and microbiological quality of agbelima production on a site in South Benin

Tchibozo¹,

Capo-Chichi²,

Adjagodo³

et al. 2021

Journal IAR

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Qualitative Models and Quality Management of Probiotic Dairy Products Enriched with New Sources of Selenium

Galochkina

Глотова

2019

IOP Conf. Ser.: Earth Environ. Sci.

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Dairy products enriched with functional ingredients and probiotic microorganisms are an important factor in ensuring the quality of life of the population. Since the authors have developed new cereal and collagen supplements for the enrichment of probiotic dairy products with bioavailable selenium, this study aims to justify new probiotic products formulation, to develop the block diagram of its production with selenium-containing additives as a basis for HACCP system introduction as a safety tool of new probiotic products (PP). For the quality characteristics of PP the main groups of indicators: microbiological, organoleptic, physico-chemical indicators and functional properties were selected. The quality index of the developed PP with selenium-containing cereal and collagen additives was 0.83 and 0.87, respectively. Based on the preferred consumer, chemical composition, taste characteristics and influences on the content of solids, proteins, fats and carbohydrates, the dosage of fruit filler in the formulation of PP in the amount of 8-10% is reasonable. Critical control points of PP production were determined; critical limits, corrective actions and monitoring procedures for each critical control points were established; verification procedures were also discussed for HACCP plan implementation.

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Application of HACCP System and Quality of Yoghurt Production in a Small and Medium Enterprise (SME) of Dairy Products in Benin Republic

Cited by 2 publications

References 4 publications

Implementation of the HACCP tool and microbiological quality of agbelima production on a site in South Benin

Implementation of the HACCP tool and microbiological quality of agbelima production on a site in South Benin

Qualitative Models and Quality Management of Probiotic Dairy Products Enriched with New Sources of Selenium

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