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Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Microbiological criteria play a role in verifying the critical control points (CCP), which become part of the hazard analysis, and the CCP system that guarantees quality, considering possible danger points or stages in the food production chain. Studies about Staphylococcus aureus in chicken eggs more extensively discuss the path, source, and level of prevalence of contamination at the final distributor or consumer. Therefore, this study investigates CCP contamination of S. aureus in chicken eggs and their potential consumption, which could endanger human health from the layer farm until the final distributor. This study is critical in health, public health, and veterinary medicine for preventing and controlling consumers' security. This study done for CCP on the chain distribution of chicken eggs starts with preparing production and distribution process flow diagrams for livestock, agents/wholesalers, and retailers. Confirmation of operational production in the field/location study is based on the flow chart that has been arranged, identifying all potential dangers associated with each stage and analyzing potential risks considering every action for controlling identified hazards. The next step involves pinpointing the CCP to counteract the identified threat. An application tree decision defines the CCP, and the logical and final approach is the determination limit critical to the CCP. Analysis results in the determination of CCP contamination of S. aureus, indicating that chicken eggs, personal hands (farm workers, wholesalers, and retailers), shelf eggs, and feces are CCP on farms.

This study aimed to review hazard analysis and critical control points (HACCP) in the dairy industry for the production of yogurt. The food safety management system (FSMS) was implemented over the last several decades with several amendments. The need for practical and proactive procedures in the dairy industry was identified so that HACCP implementation could ensure that consumers would always have safe food. The concept of HACCP is a systemic and science-based method that can result in safe dairy products such as yogurt based on the complete analysis of manufacturing processes, recognition of hazards potentially present at all stages of production, and risk prevention. In yogurt production, raw milk receipt, pasteurization, packaging, and storage are the steps most susceptible to contamination and were considered critical control points. Further steps also need to be implemented to achieve other related control measures, and these will be discussed. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective To discuss the confirmation of critical control points and parameters in the preparation of pooledconcentrated platelets, so as to improve the product quality of pooled platelets and optimize the preparation process. Methods A total of 84 street blood samples(400 mL each) were randomly selected. The buffy coat(BC)method was adopted, and BC was preserved by standing overnight. According to the whole blood platelet content and BC recovery rate, the BC fraction of pooled concentrated platelets was determined. According to the centrifuge performance and centrifugal effect, the appropriate centrifugal parameters was confirmed. The related quality indexes of pooled concentrated platelets and mechanically collected platelets, such as volume, platelet content, red blood cell mixing amount, white blood cell count, pH value at the end of storage and aseptic experiment, were compared. Results A total of six BC prepared from fresh 400mL whole blood were mixed to prepare pooled concentrated platelets. The first whole blood centrifugal parameters and the second BC centrifugal parameters of the centrifuge(Thermo cryofuge 8, USA) were: centrifugal force 2 283 g and 291 respectively; The acceleration was all 9 g; The deceleration was all 4 g; The time was all 12 min, and the parameters of the third centrifugation(reducing red blood cells) were centrifugal force of 145 g, acceleration of 9 g, deceleration of 4 g and time of 5 min, and the centrifugation effect was well confirmed. Comparing the test results of 14 platelets collected separately at the first and fifth days, the volume and content and the amount of red blood cells mixed in of pooled concentrated platelets were higher than those in the platelet collected by machine, with statistical significance(P <0. 05). There was no significant difference between white blood cell count and pH value at the end of storage(P >0. 05), and the results of aseptic test were all aseptic growth. All the quality indexes of pooled concentrated platelets were within the national standard except the volume. Conclusion Good control of critical control points can effectively improve the success rate of preparation. [ABSTRACT FROM AUTHOR]

AbstractThe burden of foodborne diseases and their associated illness/death is a global concern. Hazard analysis and critical control points (HACCP) and food safety/quality management are employed to combat this problem. With the existing and emerging food safety/quality management concerns, this study aims to evaluate the traditional and modern/novel approach to improving HACCP, food safety, and quality management in food and agricultural systems. The modern innovations in food safety management were integrated into improving the traditional HACCP system, including its principles, applications, steps, plans, standards, etc., as well as food safety factors and management, for improved safety/quality in food, agricultural, and pharmaceutical industries. The study identified many factors responsible for food contamination, including chemical contaminants, such as allergens, histamine, cyanogenic glycosides, mycotoxins, toxic elements, etc., biological contaminants, such as Campylobacter, Brucella, viruses, Escherichia coli, prions, Staphylococcus aureus, Listeria monocytogenes, protozoa, parasitic pathogens, etc., and physical contaminants, such as bone, glass, metal, personal effects, plastic, stones, wood, etc. The results of this study present descriptive preliminary HACCP steps, HACCP principles, safe food handling procedures, ISO 22000, Water quality management, food labelling, etc., with recent modern developments and innovations to ensure food safety and quality management. The study also identified modern/novel technologies for HACCP and food safety management, including light technologies, artificial intelligence (AI), novel freezing (isochoric freezing), automation, and software for easy detection and control of contaminants. With all these understanding and development, the domestic, food, agricultural, and pharmaceutical industries can be well position to ensure safety and quality of products.

Abstract Background Microbial contamination of baby bottle food has been identified as a significant public health concern, especially in developing countries, but it remains overlooked. Therefore, this study aimed to determine microbiological hazards, compliance with hygiene practices, and critical control points of contamination in baby bottle food in Arba Minch, southern Ethiopia. Objective To evaluate the bacteriological quality and prevalence of foodborne pathogens in baby bottle food and to identify associated factors among bottle-fed babies attending three government health institutions in Arba Minch, southern Ethiopia. Methods A cross-sectional study was conducted between February 24 and March 30, 2022. A total of 220 food samples, comprising four types prepared with different sources of materials, were collected from systematically selected bottle-fed babies attending health facilities. The data on sociodemographic characteristics, food hygiene, and handling practices were solicited by face-to-face interview using a semi-structured questionnaire. Food samples (10 mL) were quantitatively analyzed for total viable counts (TVC) and total coliform count (TCC) and qualitatively for the presence of common foodborne bacterial pathogens. Data were analyzed using SPSS; ANOVA and multiple linear regression analyses were done to identify factors influencing microbial counts. Results Results revealed that the means and standard deviations of TVC and TCC were 5.3 ± 2.3 log10 colony forming units (CFU)/mL and 4.1 ± 2.6 log10 CFU/mL, respectively. Of the various food samples analyzed, 57.3 and 60.5% had a TVC and TCC above the maximum acceptable limits, respectively. The result of the ANOVA showed that there was a significant difference in the mean score of TCV and TCC among the four types of food samples (p

In order to uncover the growth and decline of microorganisms during the processing of frozen cooked crayfish and to determine the critical control points, the traditional microbial culture method combined with high-throughput sequencing was used to analyze the changes in the microbial community at different processing stages, namely, raw materials, sand spitting, washing, cooking and finished products. The results showed that the sand spitting process could significantly reduce the number of microbes in the gills by 98.9%, but did not change the number of microbes in the intestine. The total number of colonies in the gills and intestines of crayfish decreased by 4.22 and 4.64 (lg(CFU/g)), respectively during the cooking process. The microbial load in crayfish meat was below the detection limit. Besides, the coliform bacteria and Pseudomonas were killed completely. The high-throughput sequencing results showed that the species abundance and diversity in the gills and intestine of raw crayfish were lower than those in cooked crayfish meat. The microbial community in the crayfish gills was dominated by Proteobacteria, while that in the intestine was dominated by Firmicutes. The species abundance and diversity of crayfish were reduced during sand spitting, and the relative abundance of Proteobacteria in the crayfish intestine was decreased significantly. The relative abundance of Flavobacterium in the meat and gills of crayfish was more significantly decreased after cooking compared with washing. The key control points of microorganisms during the processing of frozen cooked crayfish were determined as sand spitting and cooking, which will provide a theoretical basis for improving the quality and safety of and preserving crayfish products.

Background: Microbial contamination of baby bottle food has been identified as a significant public health concern, especially in developing countries, but it remains overlooked. Therefore, this study aimed to determine microbiological hazards, compliance with hygiene practices, and critical control points of contamination in baby bottle food in Arba Minch, southern Ethiopia. Objective: To evaluate the bacteriological quality and prevalence of foodborne pathogens in baby bottle food and to identify associated factors among bottle-fed babies attending three government health institutions in Arba Minch, southern Ethiopia. Methods: A cross-sectional study was conducted between February 24 and March 30, 2022. A total of 220 food samples, comprising four types prepared with different sources of materials, were collected from systematically selected bottle-fed babies attending health facilities. The data on sociodemographic characteristics, food hygiene, and handling practices were solicited by face-to-face interview using a semi-structured questionnaire. Food samples (10 mL) were quantitatively analyzed for total viable counts (TVC) and total coliform count (TCC) and qualitatively for the presence of common foodborne bacterial pathogens. Data were analyzed using SPSS; ANOVA and multiple linear regression analyses were done to identify factors influencing microbial counts. Results: Results revealed that the means and standard deviations of TVC and TCC were 5.3 ± 2.3 log10 colony forming units (CFU)/mL and 4.1 ± 2.6 log10 CFU/mL, respectively. Of the various food samples analyzed, 57.3 and 60.5% had a TVC and TCC above the maximum acceptable limits, respectively. The result of the ANOVA showed that there was a significant difference in the mean score of TCV and TCC among the four types of food samples (p < 0.001). Enterobacteriaceae were found in the majority of positive food samples (79.13%), followed by Gram-positive cocci (20.8%). Salmonella spp., diarrheagenic Escherichia coli, and Staphylococcus aureus were the common foodborne pathogens detected in 8.6% of tested foods. The regression result revealed that the type of baby food, hand washing practices of mothers or caregivers, and sterilizing and disinfecting procedures of feeding bottles are independent determinants of bacterial contamination (p < 0.001). Conclusion: The high microbial load and the presence of potential foodborne bacterial pathogens in the bottle food samples analyzed indicate unsanitary practices and the potential risk of exposure to foodborne pathogens in bottle-fed babies. Thus, interventions such as educating parents about proper hygiene practices, sterilizing feeding bottles and limiting bottle feeding practices are critical to reducing the risk of foodborne to bottle-fed infants. [ABSTRACT FROM AUTHOR]

On the basis of a thorough analysis of the technological process of the production of natural "Café crema" coffee beans according to the "Decision Tree" in order to reduce biological, physical and chemical hazardous factors, a HACCP safety management scheme was developed in the production of the target product at "Orso-Trade" LLC (Gostomel ), which provides for the implementation of 12 stages (including seven steps of HACCP). A HACCP working group was created with the involvement of active specialists of Orso-Trade LLC with the necessary knowledge and experience. The requirements of regulatory documents for quality indicators of natural coffee beans were analyzed; products and methods of their implementation are described; the destination of the products is established. A block diagram of the production process of roasted bean coffee "Café crema" was built and the correctness of the diagram of the production process of roasted bean coffee at the factory - LLC "OrsoTrade" was confirmed by the members of the HACCP working group. A list of potentially dangerous factors was compiled, and their analysis was carried out on the basis of the "Decision Tree". Control measures were considered, two critical control points (CCPs) were determined, as well as one operational program of prerequisites (OPP) in the coffee technology of roasted coffee beans "Café crema": CCP 1 - for the operation "Roasting Arabica coffee beans: t = 219...221 ºС, τ = 16...18 min."; KKT 2 - for the operation "Roasting of Robusta coffee beans: t = 225...227 ºС, τ = 18...20 min.", OPP 1 - for the operation "Packaging of coffee beans (m = 1 kg)". Critical limits have been established for each KKT: for KKT 1, the roasting temperature of Arabica coffee beans is not lower than +219°C, the minimum holding time is 16 minutes; for KKT 2 - the roasting temperature of Robusta coffee beans is not lower than +225°C, the minimum exposure time is 18 minutes. Corrective actions, a system of monitoring, documentation and data registration were established during the implementation of the developed safety management system of HACCP in the production of roasted grain coffee "Café crema" at "OrsoTrade" LLC. The economic efficiency of the implementation of the developed HACCP system in the production of roasted grain coffee "Café crema" at Orso-Trade LLC was determined: the payback period of capital investments when implementing the HACCP system at the enterprise will be less than 3 months. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Indonesia's small and medium-sized enterprises (SMEs) are having difficulty implementing a food safety management and halal assurance system. This article aims to design a food safety and halal assurance system for Dairy Farm SMEs. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. The research results can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency and halal certification.

The food industry around the world faces many challenges regarding food safety due to the lack of understanding of HACCP and other food safety management systems. A HACCP is a system for ensuring food safety by identifying, assessing, and controlling risks to human health or reducing the occurrence of these risks to the extent that they do not cause any danger to the health of consumers. There are seven principles of HACCP that allow packaging companies to review their production through a structured approach to identifying risks. These principles are used as steps for defining a new HACCP program or making changes to an existing HACCP program.Conclusions were drawn that emphasized the importance of applying the HACCP system for food packaging to determine the potential risks that may be present, how to control them, and how to determine the extent to which the risk is eliminated or reduced to an acceptable level. And the necessity to have a list of raw materials suppliers of all raw materials for packaging and their suitability with different products and treatments. When packaging a specific product, the characteristics of both the product and the material must be studied well, with the necessary tests performed for them together to ensure the safety of food products and thus the safety of the consumer.Research problem: Spoilage of products due to lack of good planning to choose the appropriate packaging for the product. Lack of risk analysis in the packaging stages exposes the product to hazards due to ignorance of the critical control points.Confusion about understanding the difference between product spoilage and the severity of this and the product's lack of quality.Aims of the research: Awareness of conducting an analysis of the various risks and their potential sources that affect food safety at the packaging.Developing a set of steps and models to clarify steps to reduce risks or reduce them to the permissible limit.

Extra virgin olive oil (EVOO) is imported/exported globally. However, little is known about the qualitative effects of the transport conditions, and, consequently, they are not usually controlled. This study simulates temperature fluctuations in summer (18–42.5 °C, 12 h–12 h, one week) and winter (4–16.5 °C, 12 h–12 h, one week), to examine their effect on EVOO quality. The EVOO samples undergo evaluation with chemical analyses before and immediately after treatment and after 24 weeks of storage (at room temperature in the dark). The simulated summer conditions cause oil oxidation. This situation bears a connection to an increased lipid oxidation rate, peroxide value, 1.2/1.3 diacylglycerol ratio, rancid score, and rancid‐related volatile compounds. The simulated winter conditions also cause oil oxidation. In this case, the rancid score and the rancid‐related volatile compound content show similarities to the samples exposed to the simulated summer conditions. In winter conditions, the temperature fluctuations seem to play a key role in the rancid defect appearance. Eleven of the 15 (summer) and 10 of the 15 (winter) samples are downgraded from the category of "extra virgin" to "virgin" after 24 weeks of bottle storage. Practical applications: Transportation conditions constitute a critical factor in determining extra virgin olive oil quality. Transport is a critical control point in maintaining the quality of extra virgin olive oil, which can be transported without any specific controls. The obtained results improve the knowledge regarding the risks related to transport in hot and cold seasons, assessing the oxidative damages in both conditions on three different cultivars. A better understanding of the degradation phenomena during transportation helps develop specific technologies and practices (e.g., controlled‐temperature transportation, thermal insulation materials, use of digi‐sense nonreversible temperature labels, and so on) to counter the phenomena and evaluate the costs and limits of the existing protocols. [ABSTRACT FROM AUTHOR]

This study examined the safety and productivity data analysis of a dairy farm over a 3-year period following the implementation of a Hazard Analysis and Critical Control Point (HACCP) system in 2018. The CCP was "the selection of milking cows" and the critical limit was "the withholding period has passed". No deviation from the critical limit was observed, the safety of the milk is ensured. In addition, the average daily milk yield per cow increased, while the average number of somatic cells/ml decreased. The number of cows with newly diagnosed mastitis increased, and the product excluded. These results suggest that the HACCP system had a positive effect on milk yield per cow and led to a decrease in somatic cells. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Marine & Coastal Science is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This qualitative research work continues from the previous research of Surareungchai S. et al. (2021 and 2022) Simplify product safety and quality risk analysis of raw materials for conventional, soilless culture and organic salads. The previous work focused on raw materials risk assessment and risk management for conventional, soilless culture and organic salads. This current work focuses on the complete processing of ready-to-eat organic leafy green salad from receiving until delivery, to develop practical guidance of product safety, product fraud and product quality issue risk analysis and produce preventive control plans by covering overall product integrity (product safety, product quality and product authenticity (non-fraudulent product or product fraud avoidance) together with product legality) as Global Food Safety Initiative (e.g. BRCGS Food Safety, International Featured Standard for Food, Safe Quality Food and Food Safety System Certification), USDA National Organic Program, FSMA Preventive Controls for Human Food and FSMA Intentional Adulteration Final Rule. The case study run in this research was a Thai volunteer ready-to-eat organic leafy green fresh cut multi-standard implementing small enterprise production scale validation and verification phase using the previous practical fruit and vegetable 4 × 4 risk matrix model, 4 × 4 fraud risk matrix model and 4 × 4 quality issue risk matrix model. The result showed that the previous risk matrix models can be used for fruit and vegetable raw materials. Some severity scores can be applied to other input materials apart from the fruit and vegetable group. Occurrence scores from the previous models were changed to be useable with other input materials and during in-processing steps, corresponding to lower score ranking scales from the risk matrix models. And preventive control plans were represented as critical control point, critical quality point, critical organic point and actionable process step by considering process, allergen, sanitation, supply chain and other controls e.g., organic product fraud or food defense preventive measures. The results show that the single format of risk assessment and preventive control plan from this work, can be helpful to entrepreneurs for multi-standard implementing for overall product integrity (product safety, product quality, and product authenticity (non-fraudulent product or product fraud avoidance) control. • Organic salads' unintentional and intentional risks can be integrated analysis. • Product integrity (safety, quality & authenticity) preventive controls can be unified. • Product safety, quality, fraud and malicious preventive controls can be combined plan. • Preventive Controls, GFSI, Organic and Intentional Adulteration able to be consolidated. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: Characterize Compostela's Soursop Production Chain, describe the risks that represent areas of opportunity, and propose an Intervention Order that settled the critical control points that must be implemented to promote Mexican soursop on international markets. Methodology: The approach to calculate the optimal intervention order for the Soursop Production Chain was designed based on direct and indirect information sources and consisted of five phases. Results: Compostela's SPC is made up of three primary links: production, processing, and marketing, involving actors for each specific task. High-risk weak points and Critical Control Points were identified. Implementing these Critical Control Points would significantly improve the Soursop Production Chain's revenue. An intervention order designed to configure the Soursop Production Chain as a successful regional development option was built based on the relevance analysis of each Critical Control Point. Limitations: Available information regarding soursop production and post-harvest is relatively scarce. Gathering this type of information represents an area of opportunity that requires consulting the actors that make up the chain. Conclusions: Compostela's soursop presence in international high value markets is limited by risks in the Soursop Production Chain. This fruit's perishable nature stands out as the main risk, which is aggravated by phytosanitary risks, poor interlink coordination, outdated handling techniques, and poor storage and transportation infrastructure. A conservative estimate suggests that by implementing this Intervention Order, Soursop Production Chains's profits would increase at least 175 % in a short to medium term. [ABSTRACT FROM AUTHOR]

Chickens contaminated with Campylobacter are a major risk factor for human Campylobacter disease. As a result of the slaughter process, infections should be strictly controlled due to complete exposure of the chickens and the cross-contamination of pathogens. Using @RISK software, quantitative evaluation models of Campylobacter contamination during slaughtering in a large broiler slaughterhouse were constructed. Broiler scalding was set as the starting point of evaluation and four major processes including defeathering, eviscerating, pre-cool rinsing, and splitting-transmission were included. Through the simulation of the constructed model, 90% probability of Campylobacter in 100 g chickens after slaughtering were distributed between 0.3 and 50.2 MPN, which was consistent with simulated actual monitoring data 0–16.6 MPN, indicating that the model shows high credibility. In addition, growth curves of Campylobacter during whole slaughtering showed that contamination significantly increased after defeathering, and increased again after pre-cool rinsing. Using correlation coefficients to analyze the sensitivity of each parameter in the model, it was determined that the concentration of Campylobacter in the pre-cool pond water (correlation coefficient: 0.95) was the most critical risk point of sanitary control in this slaughterhouse. In conclusion, this study is the first to incorporate environmental factors during broiler slaughtering into the risk evaluation of Campylobacter contamination, which provides guidance for the sanitary control and risk management of Campylobacter contamination during broiler slaughtering.

The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan in order to control the safety of flavoring condiments of increased nutritional value. The new flavor seasoning is developed on the basis of sprouted green buckwheat of the «Bogatyr» variety, dried vegetables (carrots, pumpkin, garlic), dried herbs (celery, basil, oregano, dill), spices (ginger, turmeric, curry, paprika, coriander). For a flavoring seasoning with the addition of 30 % sprouted green buckwheat, technical conditions have been developed, where the requirements for organoleptic, physico-chemical and microbiological quality indicators are normalized. The paper describes the method of germination of green buckwheat grain, as well as the standards used for drawing up the HACCP plan at the enterprise. As a result of the analysis of the production process of flavoring seasoning, dangerous factors and management measures were identified. Three critical control points have been identified: in the process sprouted, in the process disinfection under grain germination, and in the process packaging of the finished product. Biological, chemical and physical hazards that can occur at each stage of seasoning production are identified. Once the risk factor was identified, critical limits were identified and monitoring procedures were established, as well as corrective actions were developed. During the research, a HACCP plan was developed for a new type of flavor seasoning with increased nutritional value in order to improve the safety and quality of products. The application of the HACCP plan will allow to effectively manage processes, use preventive measures, and accurately identify critical processes. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The reuse of water in a range of potable and non-potable applications is an important factor in the augmentation of water supply and in improving water security and productivity worldwide. A key hindrance to the reuse of water is the cost of compliance testing and process validation associated with ensuring that pathogen and chemicals in the feedwater are removed to a level that ensures no acute or chronic health and/or environmental effects. The critical control point (CCP) approach is well established and widely adopted by water utilities to provide an operational and risk management framework for the removal of pathogens in the treatment system. The application of a CCP approach to barriers in a treatment system for the removal of chemicals is presented. The application exemplar is to a small community wastewater treatment system that aims to produce potable quality water from a secondary treated wastewater effluent, however, the concepts presented are generic. The example used seven treatment barriers, five of which were designed and operated as CCP barriers for pathogens. The work demonstrates a method and risk management framework by which three of the seven barriers could also include a CCP approach for the removal of chemicals. Analogous to a CCP approach for pathogens, the potential is to reduce the use of chemical analysis as a routine determinant of performance criteria. The operational deployment of a CCP approach for chemicals was augmented with the development of a decision tree encompassing the classification of chemicals and the total removal credits across the treatment train in terms of the mechanistic removal of chemicals for each barrier. Validation of the approach is shown for an activated sludge, ozone and reverse osmosis barrier. Image 1 • A critical control point approach for the removal of chemicals in water recycle is presented. • The critical control point approach is detailed for three barriers. • A combined chemical log reduction value credits approach is demonstrated for a multi-barrier plant. [ABSTRACT FROM AUTHOR]

To produce high quality products at modern enterprises of food industry it is necessary to establish effective systems of quality and safety such as HACCP. The paper presents a brief review of modern quality management systems of food products. This study deals with peculiarities of food safety management system when producing beverages stable to turbidity. Improvement of the system is considered in the framework of one of the principles of the concept of quality of beverages prone to turbidity. Implementation is performed by augmenting the implemented safety management system of the production process with additive critical control points. The quantitative content of the turbidity components of beverages is controlled with the designation of critical limits of their concentration and, actually, a processing aid in the technological chain. The necessity of additive critical control points at the stage of beer fermentation has been established. The HACCP worksheet for stable beer has been developed. Regarding the storage and preparation of chitosan the production program of mandatory preliminary actions when producing stable beer using chitosan has been proposed.