Implementation of the HACCP tool and microbiological quality of agbelima production on a site in South Benin

M. A. D. Tchibozo, Romaine CAPO-CHICHI, Antoinette Adjagodo, E. Ladekan, T. Guidi, Larissa V. Galimova
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Abstract

The Hazard Analysis and Critical Control Point system (HACCP) is a scientific and systematic approach to identify hazards and provide measures for their control to ensure food safety. Thus, to ensure that the quality of agbélima, a product derived from cassava is taken into consideration during processing, the HACCP system has been applied to improve both the quality and the safety of that product. The methodology used for the implementation of the quality approach on the chain of production of agbelima in South Benin is summarized by a survey for the analysis of the context and the environment of agbelima production, the hazard analysis and the determination of the critical points related to the production of agbelima, the realization of the model of the quality assurance system (HACCP) and the verification of the effectiveness of the system implemented. The hazard analysis was carried out according to the raw, material, labor, equipment, environment and method. The elaboration of the HACCP theorical model was carried out according to twelve classic steps. The HACCP system is implemented on the production site. Before and after the implementation of the system, microbiological analysis on eighteen samples of agbelima were carried out. The results of the hazard analysis indicate that hazards exist at all stages of agbelima production. The application of the HACCP theorical model resulted in the detection of 6 Critical Control Points (CCPs) throughout the production chain. These are the reception of the raw material, washing, grinding, pressing, fine milling, and packaging. The analysis reveals that all eighteen samples of agbelima analysed before the implementation of the approach are not in conformity with the regulatory requirements. However, after the application of the system, a varying reduction from 93.49 % to 100 % was noted for microorganisms such as: Total Mesophilic Flora, Lactic Flora, Yeasts and Moulds and Sulfito Reducing Anaerobes, ColiformsThermotolerant, E. coli, Staphylococci and Salmonella in agbelima samples. Compliance with the implementation guide is 77.5 % in relation to twelve steps of the system application. Improvements are needed on the records and their effective updating to maintain the level of quality of this product.
在南贝宁的一个基地实施HACCP工具和agbelima生产的微生物质量
危害分析和关键控制点系统(HACCP)是一种科学和系统的方法,用于识别危害并提供控制措施,以确保食品安全。因此,为了确保在加工过程中考虑到从木薯中提取的agb录影带的质量,已经应用了HACCP体系来提高该产品的质量和安全性。通过对南贝宁海参生产链条实施质量方法的调查,分析海参生产的背景和环境,危害分析和确定与海参生产有关的关键点,实现质量保证体系(HACCP)模型,验证所实施体系的有效性,总结了在南贝宁海参生产链条上实施质量方法的方法。根据原料、材料、人工、设备、环境和方法进行危害分析。按照经典的12个步骤对HACCP理论模型进行了阐述。HACCP体系在生产现场实施。在系统实施前后,对18份agbelima样品进行了微生物学分析。危害分析结果表明,危害存在于海参生产的各个阶段。HACCP理论模型的应用导致了整个生产链中6个关键控制点(ccp)的检测。这些是原料的接收,洗涤,研磨,压制,细磨,和包装。分析表明,在实施该方法之前分析的所有18个agbelima样本都不符合监管要求。然而,应用该系统后,agbelima样品中微生物的减少幅度从93.49%到100%不等,如:总中温菌群、乳酸菌群、酵母和霉菌、亚硫酸盐还原厌氧菌、大肠菌群、耐热菌、大肠杆菌、葡萄球菌和沙门氏菌。在系统应用的十二个步骤中,执行指引的合规性为77.5%。需要对记录进行改进并对其进行有效更新,以保持该产品的质量水平。
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