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

Abstract

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.

Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers

“…slaughtering house, retail shop, and processing plant, along the lamb chain. Kussaga et al ( 42 ) also reported the overall context score was 2 (moderate-risk) in a Nile perch processing company in Tanzania.…”

Handling practices and microbiological quality of kayabo - salted sun-dried nileperch Lates niloticus from Lake Victoria, Tanzania

“…Five microbiological parameters including indicators of general process hygiene (Total Viable Counts, TVC), fecal hygiene (total coliforms and Escherichia coli), personnel hygiene (Staphylococcus aureus), and food safety (Listeria monocytogenes) were selected and analyzed (Jacxsens et al, 2009;Kussaga et al, 2017). Testing for TVC aimed at assessing the quality of raw materials, effectiveness of the handling procedures and hygiene conditions during processing, sanitary conditions of equipment and utensils, and time/temperature profile during storage and distribution.…”

“…The counts beyond the acceptable limits for TVC (5.14 -8.68 Log CFU/25 g) and S. aureus (3.08-5.49 Log CFU/25 g) of the analysed samples from the majority of processors in Cluster I are due to the observed unhygienic handling conditions of raw materials and finished products, poor sanitation and personal hygiene, use of non-food grade equipment (wooden materials as drying racks which are difficult to clean and sanitize hence harbouring microorganisms) and inadequate packaging conditions. According to Norman (1999) and Kussaga et al (2017), possible causes of food contamination by enteric microorganisms (such as, Enterobacteriaceae and E. coli) are inadequate procedures of handling, packaging, storage, sanitation, and personal hygiene.…”

“…Various studies have been conducted to assess the quality and safety of fish and fish products for the export market (Kussaga et al, 2014(Kussaga et al, , 2017Baniga et al, 2019); however, there is very restricted information on the quality and safety of fish or fish products like Kayabo for the domestic market. The status of premises and buildings of Kayabo processors has never been evaluated, limiting the opportunities for improvement.…”

Customer Perception of New Normal Hygiene Standard Implementation in Café

“…Food safety management system is a company with certain practice to conduct and ensure activities the safety of food. Conducting acts with the objective to maintain products alongside with their processes in adequate borders in realizing food safety where the acts are concerning the examination of performing and organizing ways will crucially diverse [7], [8].…”