Critical control points and food pathogen presence in dairy plants from Turkey

Tomar, Oktay; Akarca, Gökhan

doi:10.1590/fst.29717

Cited by 9 publications

(8 citation statements)

References 14 publications

(15 reference statements)

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“…Moreover, Listeria spp. was detected as 0.5-3% on the floor, walls, cold storage corridors and cold storage walls at five dairy plants (Tomar & Akarca, 2019). In comparison to the results of our study, these rates seem low.…”

Section: Resultscontrasting

confidence: 85%

Investigation of Listeria monocytogenes in workers, equipment and environments at Kaymak processing plants

Kara

Aslan

2021

Food Sci. Technol

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Listeria monocytogenes is a nutrient-borne pathogen spread to processed products such as vegetables, fruits and dairy products. Especially in the dairy industry, the presence of L. monocytogenes poses a major problem in milk, dairy products and dairy plants. Infection caused by this bacterium is a serious threat to individuals such as immunosuppressed patients, newborns, the elderly and pregnant women. In this study, the presence of L. monocytogenes in Afyonkarahisar/Turkey in the samples taken from plants that produce three different kaymak types was investigated. For this purpose, a total of 87 samples taken from the kaymak production plant, the surfaces of the equipment in this plant and the employees were examined according to the ISO 11290-1 protocol. According to the results of our study, L. monocytogenes was detected in 8.33% of the 36 samples taken from the processing plant and 16.66% of the total of 24 pieces of equipment in the processing plant. L. monocytogenes was not detected in the workers' hands, aprons or boots at all three plants. When the results obtained are interpreted, it is understood that this may pose a significant risk to public health if the necessary precautions are not taken in production of cream.

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Section: Resultscontrasting

confidence: 85%

Investigation of Listeria monocytogenes in workers, equipment and environments at Kaymak processing plants

Kara

Aslan

2021

Food Sci. Technol

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“…Other studies, both Brazilian and international, have also pointed out significant failures in the application of good handling practices among street vendors (Adimasu et al, 2016;Liu et al, 2014;Magalhães et al, 2016;Proietti et al, 2014;Samapundo et al, 2015Samapundo et al, , 2016Trafialek et al, 2017). One of the most important steps in preventing food contamination, reducing, or eliminating possible food pathogens, is the adequate hygienic practice of the food handler (Tomar & Akarca, 2019). Therefore, this result reveals the high exposure of food to contamination and the increased risk of acquiring foodborne diseases by the consumer.…”

Section: Evaluation Of Good Practices For the Handling Of Street Vendingmentioning

confidence: 97%

“…Therefore, street foods cause great concern among agencies involved in food safety (Trafialek et al, 2017) and is generally associated with foodborne illnesses, known to be an important global public health problem (Asiegbu et al, 2016;Chávez-Martinez et al, 2019;Mali et al, 2019;Trafialek et al, 2017Trafialek et al, , 2018Soon, 2019). In addition, this is strongly associated with the lack of hygienic and sanitary control in food production processes, such as hand hygiene and handling (Abrahale et al, 2019;Mali et al, 2019;Tomar & Akarca, 2019).…”

Section: Introductionmentioning

confidence: 99%

Street food in Espírito Santo, Brazil: a study about good handling practices and food microbial quality

2021

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“…Catering firms face many problems at almost every stage, from the production to the marketing. Food safety violations are amongst the major problems in Turkey (Tomar & Akarca, 2019). Besides, they have to be very competitive.…”

Section: Introductionmentioning

confidence: 99%

Food supplier selection in the catering industry using the analytic hierarchy process

Ikinci

Tipi

2022

Food Sci. Technol

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Choosing the right supplier is vital as it helps to achieve high-quality products at relatively lower costs on the one hand and increases profitability by increasing customer satisfaction on the other. Cost alone is not enough in the supplier selection process. Managers should also consider other criteria such as quality, reliability, crisis management, green product simultaneously. Supplier selection is a multi-criteria decision-making (MCDM) problem involving both qualitative and quantitative criteria. This study uses the Analytic Hierarchy Process (AHP), which is one of the MCDM methods. The aims of this study are to determine the most essential supplier selection criteria in the catering industry and to choose the most suitable supplier. A semi-structured questionnaire was used to identify the supplier selection criteria and conducted with 30 experts. Based on the identified criteria by the experts, six experienced supply chain managers from six different catering firms were invited to complete the pair-wise comparison survey. Finally, the supplier with the highest overall score, using the seven highest-ranked criteria, have been selected from the three alternatives. This study concludes that the most critical criterion is crisis management. Cost is relatively less critical criterion in the catering industry.

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Critical control points and food pathogen presence in dairy plants from Turkey

Cited by 9 publications

References 14 publications

Investigation of Listeria monocytogenes in workers, equipment and environments at Kaymak processing plants

Investigation of Listeria monocytogenes in workers, equipment and environments at Kaymak processing plants

Street food in Espírito Santo, Brazil: a study about good handling practices and food microbial quality

Food supplier selection in the catering industry using the analytic hierarchy process

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