Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to spp. Contamination

Abstract

A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.

Microbial species of safety concern in milk from informal processors in Harare, Zimbabwe

“…The findings concur with previous studies which indicated that poor hygiene was evidenced by the presence of E. coli (Ghafir et al, 2008;Jacxsens et al, 2009;Sampers et al, 2010). The presence of E. coli violates regulations which prohibit the presence of pathogenic and spoilage microorganisms in any food item intended for human consumption (Dairy Regulations, 1977;Food and Food Standards Act, 2001;Public Health Act, 2001;CAC, 2003).…”

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

“…The actual microbiological assessment found variable and high counts of TVC in raw materials, final products and food contact surfaces as well as Enterobacteriaceae in food contact surfaces. (Sampers et al, 2010), f (East African Community, 2010b); **Same as product handled in the respective area. i lowest and highest CFU counted in all three visits within a specific CSL; NA -not applicable; ** The results are expressed in log CFU/50 cm 2 for products and log CFU/25 cm 2 for contact surfaces (filtration tray, filling machine) and hands of personnel.…”

A systematic assessment of quality assurance-based food safety management system of Chinese edible oil manufacturer in view of context characteristics

“…Uncertainty can be reduced by adequate information and systematic methods; ambiguity, by scientific information; and vulnerability, by systematic methods and independent positions . More advanced control and assurance activities are described as being based on scientific input, using companyspecific information, structured analysis, procedure driven, and independent assurance (Luning et al, 2008Sampers et al, 2010).…”