Relating microbiological criteria to food safety objectives and performance objectives

Schothorst, M. van; Zwietering, Marcel H.; Ross, Tom; Buchanan, Robert L.; Cole, M.B.

doi:10.1016/j.foodcont.2008.11.005

Cited by 154 publications

(61 citation statements)

References 3 publications

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“…The number of 30 samples and the acceptance limit of 10% Salmonella-positive samples per frozen chicken breast batch are established by International Commission on Microbiological Specification for Foods (ICMSF), and indicates that a proportion of 0.18% contaminated carcasses is acceptable at 95% probability level (Van Schothorst, 2009). In batch 3 of frozen chicken breasts processed in plant A, the number of Salmonellapositive samples 5/30 as detected by A-PCR and 4/30 as enumerated by mNMP.…”

Section: Resultsmentioning

confidence: 99%

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Serotyping and Genotyping of Salmonella Strains Isolated From Broilers, Chicken Carcasses Before and After Chilling, and Frozen Chicken Breasts Produced in The States of Mato Grosso do Sul and Santa Catarina, Brazil

Machado

Pereira

Aquino

et al. 2017

Rev. Bras. Cienc. Avic.

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The present study investigated the effectiveness of a single Salmonella prevention and control program applied in two different processing plants, located in the states of Mato Grosso do Sul (plant A) and Santa Catarina (Plant B), belonging to the same company, and identified Salmonella strain subtypes isolated from broilers, carcasses before and after chilling, and frozen chicken breasts. The Salmonella prevention and control program was 90% effective in plant A and 100% in plant B, considering a level of 10% positive samples per frozen chicken breast batch acceptable. A total of 128 strains were serotyped, being 10 from drag swabs, 31 from cloacal swabs, 83 from carcasses, and 4 from frozen chicken breasts. After serotyping analysis, 30 strains isolated at different processing steps and drag swabs, and three Salmonella Minnesota strains isolated in 2012 in plant A, were genotyped by PFGE. In plant A, the most frequently strain isolated was Salmonella Minnesota (90.35%), followed by Salmonella Newport (8.77%), and in Plant B, Salmonella Senftenberg (80%). Salmonella Minnesota strains were differentiated by PFGE into 19 pulsotypes distributed in three clusters. The phenotypic identification by serotyping of four strains diverged from their PFGE genotypic results. Most Salmonella Minnesota strains genotyped in plant A and the strains isolated from environmental samples in 2012 in the same broiler processing plant belong to a single cluster, confirming the dominance and persistence of this clone over time.

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Section: Resultsmentioning

confidence: 99%

“…The efficacy of the Salmonella prevention and control programs were evaluated considering a maximum of 10% Salmonella-positive samples per batch of frozen chicken breasts. Sampling was performed according Van Schothorst et al(2009).…”

Section: Methodsmentioning

confidence: 99%

Serotyping and Genotyping of Salmonella Strains Isolated From Broilers, Chicken Carcasses Before and After Chilling, and Frozen Chicken Breasts Produced in The States of Mato Grosso do Sul and Santa Catarina, Brazil

Machado

Pereira

Aquino

et al. 2017

Rev. Bras. Cienc. Avic.

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“…Food safety management systems such as pre-requisites like: good hygiene and manufacturing practices, appropriate cleaning, sanitation programs, or the HACCP plan are required by the administration for the prevention or inhibition of the growth of pathogens (van Schothorst et al, 2009;Gorris, 2005). Nowadays, quality assurance standards and guidelines are widely applied in the food industry, however their application in food establishments such as restaurants, hotels and cafeterias still lags behind (Effler et al, 2001;Olsen et al, 2000;Hughes et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Implementation and effectiveness of the HACCP and pre-requisites in food establishments

Doménech¹,

Amorós²,

Pérez-Gonzalvo³

et al. 2011

Food Control

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The aim of this paper was to identify the most important weaknesses in the implementation and effectiveness of the prerequisites and HACCP found in food establishments. To cover these objectives, official control audits of the manuals and their implementation in 1350 small and 66 medium size organizations: restaurants, hotels and cafeterias in one area of the Valencian region (Spain) were carried out from 2007 to 2010. The microbiological quality of 1054 ready-to-consume dishes was also evaluated as an indicator of the effectiveness of the control at Critical Control Points. The results showed that the main deficiencies in the implementation of the prerequisites and HACCP were found in conditions and structural design followed by hygiene & cleaning. Moreover, the analysis of L. monocytogenes in dishes at the time of consumption shows that 99.6% were of good microbiological quality. This indicates that in relation to this hazard, the implementation of safety management systems in the majority of the food establishments was effective. These results demonstrate the crucial role played by official control to ensure the welfare of consumers and how it facilitates continuous improvement in the safety management of these businesses.

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“…Microbiological testing is one of the potential tools that can be used to evaluate whether a food safety risk management system is providing the level of control it was designed to deliver and microbiological criteria are designed to determine adherence to GHPs (good handling practices) and HACCP (Hazard Analysis and Critical Control Points) (i.e., verification) when more effective and efficient means are not available [3].…”

Section: Introductionmentioning

confidence: 99%

Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment

Pérez¹,

Raposo²,

Millán³

et al. 2011

FNS

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Relating microbiological criteria to food safety objectives and performance objectives

Cited by 154 publications

References 3 publications

Serotyping and Genotyping of Salmonella Strains Isolated From Broilers, Chicken Carcasses Before and After Chilling, and Frozen Chicken Breasts Produced in The States of Mato Grosso do Sul and Santa Catarina, Brazil

Serotyping and Genotyping of Salmonella Strains Isolated From Broilers, Chicken Carcasses Before and After Chilling, and Frozen Chicken Breasts Produced in The States of Mato Grosso do Sul and Santa Catarina, Brazil

Implementation and effectiveness of the HACCP and pre-requisites in food establishments

Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment

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