質量管理體系課件(英文)

HACCP

EssentialToolforFoodSafetyPARTI

IntroductionTheCodexAlimentariusTheCodexAlimentariusCommission(CAC)wasestablishedin1962asajointventurebetweenFAOandWHO

WhatisCodex?TheCodexAlimentariusisacollectionoffoodstandards,presentedinanuniformmanner.CodexobjectivesTheestablishmentofcodesofpracticesandstandardstoprotectconsumers’healthandtoensurefairpracticesinthefoodtradeToprovideguidance

fortheestablishmentand/orharmonizationoflegalrequirements,tofacilitateinternationalfoodtrade.CODEXALIMENTARIUS

FAO/WHOProgramon

FoodStandardsTheworldpopulationhastherighttoaccessfoodthatissafeandnutritious

CodexAlimentariusScientificRationaleTechnicalconsultationwithexpertsBiotechnologyandfoodsafetyRiskanalysisandfoodstandardsEvaluationofconsumptionandexposureassessmentAnimalfeedandfoodsafetyCodexandWTOInternationalbodiesrecognizedbyWTO:InternationalPhytosanitaryProtectionConvention(IPPC)InternationalOrganizationofEpizooties(OIE)TheCodexAlimentarius

TheAgreementonSanitaryandPhytosanitaryMeasurements(SPSAgreement)andCodexSPS:....“measuresnecessarytoprotecthuman,animalandplantlifeandhealth.”....Codex:Protectionofconsumers’healthTheSPSAgreementandCodexFoodsafetymeasuresneededtoprotectpublichealthshouldcomplywithCodexstandards.Laws,aswellasnationalregulationsshouldcomplywithCodex,andincludetherequirementsofSPSagreement.SPSAgreementandCodexAccordingtotheSPSagreement,CodexisthereferencetosolvedisputesandstandardizefoodregulationTheSPSagreementcallsfortheparticipationofallpartiesinvolvedintheworkofCodexAlimentarius

SPS

Agreement

andCodexhygienicpracticesforpreparationandprocessingoffood;safeuseoffoodadditives;controlofresiduesofveterinarydrugs,pesticides;contaminantsinfood.AccordingtoCodex,theapplicationofHACCPprinciplesfollowsa12-stagesequence:1.AssembletheHACCPteam

2.Describethefood

3.Describetheintendeduseandconsumersofthefood

4.Developaflowdiagramwhichdescribestheprocess

5.Verifytheflowdiagram6.ConductaHazardAnalysis(HA).Preparealistofallstepsintheprocesswheresignificanthazardsoccuranddescribethepreventivemeasuresforaechhazard(Principle1).

7.DeterminetheCriticalControlPoints(CCP)(Principle2).

8.Establishcriticallimits.

(Principle3)9. EstablishasystemtomonitoreachCCP(Principle4)

10.Establishthecorrectiveactions(Principle5).

11.Establishproceduresforverification(Principle6)

12.Establishrecordkeepinganddocumentation(Principle7)PARTII

GOODMANUFACTURINGPRACTICES(GMP)GMPPrerequisiteprogramswhichwillprovidethebasicenvironmentalandoperatingconditionsthatarenecessaryfortheproductionofsafeandwholesomefood.SSOP

SanitationStandardOperatingProcedures

*Generalmaintenance*Substancesusedincleaningandsanitizing;*storageoftoxicmaterials*Pestcontrol:*Sanitationoffood-contactsurfaces*Storageandhandlingofcleanportableequipmentandutensils*RubbishdisposalAccordingtoFDA,theSSOPshouldinclude:TheSSOPadoptedbyFSIScoverthepre-operationalandoperationalsanitationproceduresthatanestablishmentshallimplementtopreventdirectcontaminationoradulterationofproductsFOODSAFETYONPRIMARYPRODUCTIONDEFINITIONCoversallstepsofthefoodchain,fromproductiontoharvest,slaughter,milkingorfisheryOBJECTIVEEnsuresthatfoodissafeandsuitableforitsintendeduseCHALLENGETheintegrationofgovernmentagencieswithprimaryproducers.IMPORTANTASPECTS

ENVIRONMENTALHYGIENEWaterLandHYGIENICPRODUCTIONOFFOODHANDLING,STORAGEAND TRANSPORTATION

CLEANING,MAINTENANCEANDPERSONNELHYGIENEENVIRONMENTALHYGIENE

Water:irrigation,applicationofpesticides

andfertilizers,cooling,frostcontrol,drinking

water,cleaningofbuildings,personal

hygiene,etc

Hasthepotentialtobeadirectsourceof

contaminationandavehicleforspreading

contaminationIrrigationwatersourceandsupplyHYGIENICPRODUCTIONOFFOOD

Controlcontaminationfromair,soil,water,foodstuffs,fertilizers(includingnaturalfertilizers),pesticides,veterinarydrugsoranyotheragentusedinprimaryproduction;Controlplantandanimalhealthsothatitdoesnotposeathreattohumanhealththroughfoodconsumption,oradverselyaffectthesuitabilityoftheproduct;

Protectfoodfromfecalandother contamination;Managewastes,andstoreharmful substancesappropriately.HANDLING,STORAGEANDTRANSPORTATIONProceduresshouldbeinplaceto:Sortoutfoodandfoodingredientsfrommaterialwhichisclearlyunfitforhumanconsumption;Disposeofanyrejectedmaterialinahygienicmanner;and;Protectfoodandfoodingredientsfromcontaminationbypests,chemical,physicalormicrobialcontaminantsorotherobjectionablesubstancesduringhandling,storageandtransportation.AppropriatefacilitiesandcleaningproceduresCLEANING,MAINTENANCEANDPERSONNELHYGIENEESTABLISHMENT:DESIGNANDFACILITIESOBJECTIVES

-Minimizecontamination;-Permitappropriatemaintenance, cleaningandsanitizingBUILDINGEstablishmentsshouldbebuiltawayfromPollutedareasandindustrialactivities

whichposeathreatforcontaminationoffood;Areassubjecttofloods,unlesssufficient

safeguardsareprovided;areaspronetoinfestationsbypests;Areaswherewaste(solidorliquid)cannotberemovedeffectively.MAINTENANCE

Maintainroads,yards,andparkingtoavoidcontaminationofareaswherefoodisexposed;

Adequatelydrainareasthatmay

contributetocontaminationoffoodby

foodbornefilth,orprovideconditionsfornestingandbreedingofforpests;

Operatesystemsforwastetreatmentanddisposalinanadequatemanner.PREMISESANDWORKINGAREASDesignandlayoutprotectagainstcross-contaminationcontrolprocessflowInternalstructuresandfittings

Wallsandfloors;

Ceilingsandoverheadfixtures;Windows;Doors;

Workingsurfaces;Establishments;Sewagelines.EQUIPMENTSanitationandmaintenancetoavoidcontamination:

ConstructionmaterialDurability

Maintenance,Sanitation,MonitoringProgramofpreventivemaintenance

Listofequipmentrequiringregularmaintenance.Proceduresandfrequenciesofmaintenancearebasedoninstructionsfromthemanufacturersoronoperatingconditions.FACILITIESWatersupplyDrainageandwastedisposalCleaningFacilitiesforpersonnelhygieneToiletsTemperaturecontrolAirqualityandventilationLightingStorageCONTROLOFOPERATIONSObjectivesProductionofsafeandsuitablefoodforhumanconsumptionensuring:requirementsforrawmaterials, composition,processing,distribution,andconsumeruse;designing,implementing,monitoringandreviewingcontrolsystems.ControlofFoodHazards

identifyanypointsintheoperationswhich arecriticaltothesafetyoffood;

implementeffectivecontrolprocedures;ensureeffectivenessofprocedures;reviewproceduresperiodically.Examplesofgeneralprocedures

ProductcompositioncurrentwrittencompositiondetailsofformulationFoodadditivesManufacturershouldguaranteethatalladditivesinuse:areapprovedforthefoodbeingproduced;complywiththespecificlawsandregulations;arepure;providecertificationsforeachlotcomplywithlegallimits.

LabelaccuracyThemanufacturershouldensurethatthelabelprovides:

accurateinformationofnetcontents;manufacturer’s,packer’sand/or distributor’snamesandaddresses;andinstructionsforproperhandlingbythe consumerTimeandtemperaturecontrol

Timeandtemperaturecontrol

Suchcontrolsincludetimeandtemperatureof:

CookingCoolingProcessingStorage

Temperaturecontrolsystemsshouldtakeintoaccount:natureofthefoodintendedshelf-lifeoftheproductmethodofpackagingandprocessingintendeduseSpecifylimitsfortimeandtemperaturevariationCalibrationandverificationofequipmentandinstrumentsMetrologicverificationSetofoperationsneededtoassurethatameasuringequipmentcomplieswithstandardsandrequirementsfortheintendeduse.SpecificprocessstepschillingthermalprocessingirradiationdryingchemicalpreservationpackaginginvacuumormodifiedatmospheerMicrobiologicalcrosscontaminationPathogenscanbetransferredfromonefoodtoanother,eitherbydirectcontact,byfoodhandlers,throughcommoncontactwithsurfaces,orthroughtheair.

Chemicalandphysicalcontamination

Contaminationoffoodbyforeignmatterssuchasglassormetalparticles,dust,harmfulfumesandunwantedchemicals.RAWMATERIALANDINGREDIENTSReception:

Manufacturer

SpecificationsChemicals

InspectionofrawmaterialPACKAGINGPackagingmaterialsProtectionoffoodPreventrecontaminationWATERWaterQualityChlorineAnalysisCleaningofreservoirsIcemakingSteamproductionDrainagePlumbingAspectstobeconsidered:adequatesourceappropriatetemperatureandpressureseparatedsystemaccordingtousealloweddisinfectingagentscontrolofdrinkingwaterMonitoringCorrectingdeviationsRecordsWaterstandards:WHOMANAGEMENTANDSUPERVISION

Thetypeofcontrolandsupervision neededwilldependonthesizeofthebusiness,thenatureoftheactivitiesandthetypesoffoodbeingproduced.Managersandsupervisorsshould haveenoughknowledgeofprinciplesoffoodhygiene

DOCUMENTATIONANDRECORDS

MonitoringtimeLegibilityRevisingandupdatingrecordsRECALLPROCEDURES

Recallinformationshouldincludethefollowing:

Amountofproductproduced,ininventoryanddistributed.Name,size,codeorlotnumbersoffoodrecalledAreaofdistributionReasonfortherecallFinaldispositionoftheproduct(rework, discharge,etc.)StorageTemperatureconditionsRelativehumidityAirvelocityFIFO(FirstInFirstOut)BUILDING

MAINTENANCEANDSANITATIONOBJECTIVESToestablisheffectivesystemstoensureappropriatemaintenanceandcleaning,pestcontrol,wastemanagementandeffectivemonitoring.Biofilm:AdhesionProtectionResistanceCLEANINGPROCEDURESAND

METHODSCleaningandsanitizingnormallyrequirethefollowingsteps:

1.

Dryclean2.Pre-rinse3.Detergentapplication(mayinclude scrubbing)4.Post-rinse;and5.Sanitizerapplication.CLEANINGPROGRAMSWherewrittencleaningprogramsareused,theyshouldspecify:areas,itemsofequipmentandutensils tobecleanedresponsibilityforspecifictasksmethodandfrequencyofcleaningmonitoringCLEANINGOFEQUIPMENTCIP(clean-in-place).manualautomaticimmersiondryingCLEANINGOFPREMISESareastobecleaned;methodsofcleaning;personresponsible;andfrequencyoftheactivityDETERGENTSGeneraluseAlkalineorchlorinateddetergentsAciddetergentsEnzymaticdetergentsContacttimeTemperaturePhysicaldisruptionofthesoil(scrubbing)WaterchemistryCleaningeffectivenesswilldependuponseveralbasicfactors:SANITATIONAGENTSChlorineQuaternaryAmmoniumCompoundsIodophors,Acidsanitizersincludingacid-anionium,carboxylicandperoxyaceticacidtypesOzoneUltraviolet(UV)irradiationHot(hotwater)PESTCONTROLPreventingaccessEntrancesitesExternalandInternalinspectionAssessthefacility’scapacityforexcludingpests.HarborageandinfestationAvailabilityoffoodandwaterEffectivenessofcleaningandsanitationproceduresMonitoringanddetection

ObservationsofthepresenceEvidenceofthepresenceEradication

Agents:ChemicalPhysicalBiologicalWasteManagement

StorageAreasWastebins,tubsanddumpstersPropercleaningandsanitizingSANITATIONMONITORINGEFFECTIVENESSSanitationsystemsprogramperiodicallyverifiedAuditpre-operationalinspections,Microbiologicalsamplingofenvironmentandfoodcontact.PERSONALHYGIENEObjectiveToensurethatthosewhocomedirectlyorindirectlyintocontactwithfoodarenotlikelytocontaminateit.

HEALTHSTATUSIllnessInjuriesIndividualHealthCardPERSONALCLEANLINESSPersonaleffectsHandwashingUseofantisepticonhandsUNIFORMUniformUniformsshouldbekeptcleanandingoodcondition.Masksandglovesshouldbeusedwhenaready-to-eatfoodispreparedPERSONALBEHAVIORTrainedtobeconsciousoftheimportanceofGMPUnacceptableActionVISITORS

Adheretothesamepersonalhygienicprovisionsdescribedforfoodhandlers.TRANSPORTATIONOBJECTIVESToprotectfoodfrompotentialsourcesofcontaminationandfromdamagelikelytorenderfoodunsuitableforconsumption;Toprovideanenvironmentwhichlimitsgrowthofpathogenicorspoilagemicroorganismsandtheproductionoftoxins.Requirementsdesignandconstructioncleanand/ordisinfectseparatefoodsfromnon-fooditemsmaintaintemperatureverificationoftemperaturepreventcontaminationVERIFICATION-Inspectionofvehicle-Programdescribingeffectivecleaningandsanitationprocedures-Restraintransportationofnon-fooditems-Loading/unloading-Designandconstructionoftankvehicles-Materialsusedinvehiclesforfoodtransportation

PRODUCTINFORMATIONANDCONSUMERAWARENESSOBJECTIVES

Allproductsshouldbelabeledwithsufficientinformationtoensurethatthepersoninthenextstepofthefoodchainwillunderstandhowtohandle,store,process,prepareanddisplaytheproductsafelyandcorrectly;Thisinformationshouldcontainaclearidentification

ofthelotorbatchinorderto facilitateanynecessaryrecall.LotidentificationAlotisadefinedquantityofacommodityproducedunderthesameconditions.

Lotidentificationisessentialtoproductrecallandalsocontributestoeffectivestockrotation.ProductinformationAdequatelabelinformationonfoodproductsenablesthenextpersoninthefoodchaintohandle,display,store,prepareandusetheproductsafelyandcorrectly.Labeling“CodexofGeneralStandardfortheLabelingofPrepackagedFoods”(CODEXSTAN1-1985).Theminimuminformationrequiredonprepackagedlabelsis:

Nameofthefood

Ingredients

NetcontentsanddrainedweightNameandaddressofmanufacturer,packager,distributor,importer,exporterorvendorofthefoodCountryoforigin;Lotidentification;Dateandstorageinstructions;Instructionsforuse.ConsumereducationHealtheducationprogramsshouldcovergeneralfoodhygiene;Helpingconsumerstounderstandtheimportanceofreadinglabels,followinginstructionsforuse,andmakingcorrectchoices;Informationontherelationshipbetweentime/temperaturecontrolandfoodbornediseasesTRAININGAwarenessandresponsibilitiesTrainingprogramsInstructionandsupervisionRefreshingtrainingMinimumprogramforGMPtrainingcoursesCodeofHygyenicPractices-

CodexAlimentariusCommissionMinimumprogramfor

GMPtrainingcoursesPrimaryproduction;DesignofplantandfacilitiesControlofoperations;Plantmaintenanceandsanitation;Transportation;Productinformationandconsumerawareness;Training;GMPevaluation.GOODMANUFACTURINGPRACTICEEVALUATION

Verification

AuditPartIII

TheHACCPSystem

INTRODUCTIONTheMeaningofHACCPHazardxRisKHistoryoftheHACCPSystemTraditionalInspectionxHACCPSystemTheSevenPrinciplesofHACCPMeaningofHACCPHazardAnalysisandCriticalControlPointsWhyHACCP?

HA=HazardAnalysis+CCP=CriticalControlPointsHACCPApplicationBasicAgricultureFoodProcessingDistributionandMarketingCateringServicesStreetFoodsUsebyconsumersHACCPObjectivesEliminateorsignificantlyreducehazardsPreventorminimizemicrobialgrowthandtoxinproduction;Controlcontamination.HISTORYOFHACCPInthe1960sthePillsburyCompany developedaprogramforthe productionofsafefoodsforNASA spaceprogramIn1971,PillsburypresentedHACCP systemtothepublicforthefirsttimeIn1973,itwasappliedtolow-acid cannedfoodsRecommendationoftheNationalAcademyofScienceIn1985,NASrecommendedthatfoodsanitaryagencies,aswellasfoodindustryintheUS,shouldapplyHACCPJustificationandimportanceofHACCP

WhyHACCP?TheCodexAlimentariusCommissiondecidedtoadopttheacronymHACCP,regardlessthetranslationofHazardAnalysisandCriticalControlPointsinanyoftheofficiallanguagesoftheUnitedNations

UniformunderstandingTheCODEXALIMENTARIUS

andHACCPTheCodexAlimentariusCommission,initstwentiethsession,heldinGeneva,SwitzerlandJune23-28,1997,adoptedtherevisedRecommendedInternationalCodeofPractice–GeneralPrinciplesofFoodHygieneTRADITIONALINSPECTION

X

HACCPTraditionalinspection:basedonsight,smellandtactile sensetodetecthazards(injuries, contamination,etc.)establishedwhenhazardswere macroscopiccontaminationandsick animalsMicrobialandchemicalcontaminantsarenotdetectedbyinspectorAnalysisofsamplesoffinalproduct(1/1,000)indicatesthelotisverylikely(>94%)tobeaccepted,evenifcontaminatedHACCP:emphasizesprocesscontrolfocuscontroloncriticalpointsrelatedtofoodsafetyvaluescommunicationbetweenfoodproducerandinspectionHACCPPreventiveandnotreactive(traditionalinspection)Toolusedtoprotectfoodfrombiological,chemicalandphysicalhazardsHACCP

AsystemtoensurefoodsafetyTheHACCPsystemisnot100%safe!

THESEVENPRINCIPLESOFHACCP

THESEVENPRINCIPLESOFHACCP1.PerformaHazardAnalysis(HA)andestablishthecorrespondingpreventativemeasures

2.DeterminetheCriticalControlPoints(CCP)3.EstablishcriticallimitsforeachCCP

4.Establishmonitoringsystems

5.Establishcorrectiveactions

6.Establishverificationprocedures

7.Establishrecordkeepinganddocumentation

INTRODUCTIONTOHAZARDS

HAZARDSBiological

Chemical

Physical

HAZARDItisabiological,physical,orchemicalpropertythatmaycausefoodtobecomeunsafeforhumanconsumption

InHACCP,“hazard”meansconditionsorcontaminantsthatmaycauseillnessesorrepresentathreattotheconsumer’shealth

Itdoesnotapplytothepresenceofothertypesofcontaminants,suchas:

insectsorhair,

decomposition,

economicfraudand

violationofqualityrequirements.Factorsthatcontributetotheexistenceofhazards

INFECTIVEDOSE

Itisthenumberofmicroorganismsneededtocauseillness.Itdependson:consumers

physiologicalfactors

immunologicalstatusoftheindividual

Important:ThepresenceofsomemicroorganismssuchasEscherichiacoliO157:H7,Clostridiumbotulinum,inanyamount,isenoughtorenderfoodpotentiallyhazardous

VARIABLESOFTHEPARASITEORMICROORGANISM

Variabilityofgeneexpressionofmultiple pathogenicmechanisms

Potentialfordamageorstressofthe microorganism

Interactionoforganismwithfoodand environmentpHsusceptibilityoforganismImmunological"uniqueness"oftheorganismInteractionswithotherorganismsVARIABLESOFTHEHOST

AgeGeneralhealthPregnancyMedicationsMetabolicdisordersAlcoholism,cirrhosis,hemochromatosisAmountoffoodconsumed

Gastricacidityvariation:antacids,naturalvariation,achlorhydriaGeneticdisturbancesNutritionalstatusImmunecompetenceSurgicalhistoryOccupationFOODBORNEDISEASES(FBD)DEFINITIONtwoormorepersonsexperienceasimilarillnessafteringestionofacommonfood

epidemiologicalanalysisimplicatesthefoodasthesourceoftheillness

FOODSMOSTFREQUENTLYINVOLVEDThefoodsmostfrequentlyinvolvedinoutbreaksarefoodsofanimalorigin.

TYPESOFFBDFOODBORNEINFECTION

Itresultsfromingestingfoodcontaininglivingharmfulmicroorganisms.Examples:Salmonella,

Shigella,hepatitisAvirusandTrichinellaspiralisFOODBORNEINTOXICATION

Itresultsfromingestionofpreformedtoxinsfrombacteriaormoldpresentinthefood.Examples:botulinumtoxin,Staphylococcusenterotoxin,mycotoxins,saxitoxinfromdinoflagellates.FOODBORNETOXI-INFECTION

Itresultsfromconsumptionoffoodcontainingalargeamountofdiseasecausingmicroorganismsthatarecapableofproducingorreleasingtoxinoncetheyareingested

Examples:VibriocholeraeandClostridiumperfringens.CLASSIFICATIONOFHAZARDS

Biologicalhazard:bacteria,virusesandparasites,naturaltoxins,microbialtoxins,metabolictoxinsresultingfromabacterialsource.

Chemicalhazard:pesticides,herbicides,inorganiccontaminants,antibiotics,growthpromoters,foodadditives,lubricants,paints,disinfectants.

Physicalhazard:glass,metalandwoodfragmentsorotherobjectsthatmaycausephysicaldamagetotheconsumerEVALUATIONOFSEVERITYHIGHSeverehealthimplications,includingdeath.

Biological:

Clostridiumbotulinumtoxin,Salmonella

Typhi,S.Paratyphi

AandB,Shigelladysenteriae,VibriocholeraeO1,Vibriovulnificus,Brucellamelitensis,ClostridiumperfringenstypeC,hepatitisAandEvirus,Listeriamonocytogenes(insomepatients),EscherichiacoliO157:H7,Trichinellasipralis,Taeniasolium(insomecases).Chemical:directcontaminationoffoodstuffsbyprohibitedchemicalsubstancesorcertainmetalslikemercury,orchemicaladditivesthatmaycausesevereintoxicationordamagetosusceptibleconsumers.Physical:foreignobjectsandundesirablefragmentsthatmaycausedamageorinjurytotheconsumer,suchasstones,glass,needles,metalandotherobjectsrepresentingahazardtoconsumer’slife

MODERATE,POTENTIALLYWIDESPREAD

Lessseverevirulence,degreeofcontaminationandcross-contamination.Medicalattentioncanreversetheeffects.Hospitalizationmayberequired.Biological:otherenteropathogenicEscherichiacoli,Salmonella

spp.,Shigellaspp.,Streptococcus

hemolytic,Vibrioparahaemolyticus,

Listeriamonocytogenes,Streptococcuspyogenes,Rotavirus,Norwalkvirus,Entamoebahistolytica,Diphyllobothriumlatum,Cryptosporidiumparvum.

MODERATE,LIMITEDSPREAD(ORLOW)

Commoncauseofoutbreaks;spreadisrareorlimited;diseaseresultsfromingestionoffoodcontainingverylargenumberofpathogens.

Biological:

Bacilluscereus,ClostridiumperfringenstypeA,Campylobacterjejuni,Yersiniaenterocolitica,andStaphylococcusaureustoxin,mostoftheparasites.

Chemical:

approvedchemicalsmaycausemoderatereactionslikedizzinessandallergies.RISKEVALUATION

Riskisafunctionoftheprobabilityofanadverseeffectandthemagnitudeofthateffect,consequentialtoahazard(s)infood.

Itistheprobabilitythatahazardwilloccurinagivenprocessthusaffectingfoodsafety.Thefollowingdatashouldbeconsidered

whenassessingrisk:ConsumercomplaintsReturnoflotsorshipmentsoftheproduct

Adverseresultoflaboratorytests

DatafrommonitoringprogramsforFBSagents

InformationontheincidenceofdiseasesinanimalsandotherfactsthataffecthumanhealthTwo-dimensionalhealthriskassessmentmodelSeverityofconsequencesLikelihoodofoccurrence

BIOLOGICALHAZARDS

Foodbornebiologicalhazardsincludeorganismssuchas:Pathogenicbacteria

ParasitesProtozoaVirusesThemicroorganismscanbebeneficialoruseful.However,someofthemarepathogenic.Foodindustriesandpublichealthauthoritiesshouldbeparticularlyconcernedaboutpathogenicmicroorganisms

DeteriorationthatmayresultinfoodsafetythreateningshouldbeconsideredasabiologicalhazardandpreventedorcontrolledbyaHACCPplanBACTERIAGENERALCHARACTERISTICS

Presenceofair:aerobicanaerobicfacultativeAcidityoffood:lowTemperaturemesophilicpsychrotrophilicpsychrophilic

WaterActivity:highSpore-formingFACTORSAFFECTINGBACTERIALGROWTHIntrinsicFactors

WaterActivity(Aw)Acidity(pH)OxigenReduction(Eh)ChemicalComposition

PresenceofnaturalantimicrobialsubstancesCompetitiveFlora

ExtrinsicFactorsTemperatureRelativehumidityAtmospherecompositionMicroorganismsreproducethroughbinarydivisionreleasingby-products:Yeast

productionofbeverages,bread,etc.Lactic-acid-producingbacteria

productionofyogurt,cheese,sausage,etc.

Pathogenicalbacteria-Staphylococcusaureus,ClostridiumbotulinumandE.coliO157:H7release

enterotoxinINDICATORORGANISMSIndicatororganismsdonotpresentadirecthealthhazardinafoodproduct

Itindicates:Thepossiblepresenceofpathogensortoxin,orThepossibilitythatfaultypracticesoccurredduringproduction,processing,storageand/ordistribution.SOMEFOODBORNEPATHOGENICBACTERIAOFCONCERNGRAM-NEGATIVEBACTERIA

Salmonella

spp.Salmonellaisnormallyfoundintheintestinaltractofhumansandanimals(exceptforfish,mollusksandcrustaceans,whichcanbecomecontaminatedafterbeingharvested)

SalmonellaTyphi:bacteremiaandtyphoidfeverSalmonellaParatyphiA,BeC:entericfeverInfectiveDose:

aslowas15-20cellsOnsetTime:12to36hoursSymptoms:

nausea,vomiting,abdominalcramps,diarrhea,fever,andheadache.Chronicconsequences:arthriticsymptomsthatmayfollow3-4weeksafteronsetofacutesymptoms.

Associatedfood:

rawmeat,poultry,egg,milkanddairyproducts,fish,shrimp,froglegs,yeast,coconut,saucesandsaladdressing,cakemixes,cream-filleddessertsandtoppings,driedgelatin,peanutbutter,cocoa,andchocolate.Controlmeasures:heatfoodatatemperaturesufficienttokillbacteria,from65to74°C(149to165°F);keepfoodsattemperaturesbelow5°C(41°F);preventcrosscontaminationaftercookingPreventsickhandlersorcarriersofSalmonella

from

handlingfoodFactorsaffectingthegrowthofSalmonellaspp.Minimumtemperature:0

2,0°C(32

35,5°F)Maximumtemperature:45,6°C(114°F)MinimumpH:3,7 MaximumpH:9,5 MinimumAw:0,945 Maximum%NaCl:8Shigellaspp.Theorganismisfrequentlyfoundinwatercontaminatedbyhumanwaste.

Thebacilardysenteryorshigellosisrangesfromanon-symptomaticorsubclinicalconditiontoatoxicandsevereform

InfectiveDose:

aslowas10cells

Symptoms:abdominalpain,cramps,diarrhea