ISO 22000/HACCP Associated with the Presence of Microorganisms in the Processing of Tilapia (Oreochromis niloticus) Fillets

Quality Assurance Journal Pub Date : 2011-07-01 DOI:10.1002/QAJ.489

N. Carbonera, Bianca Martins Cappelletti, M. E. Santo

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引用次数: 4

Abstract

Summary Pseudomonas is one among the many bacteria that contribute to the deterioration of fish. Other microorganisms such as Salmonella sp., coagulase positive Staphylococcus and thermotolerant coliforms can also be found. The presence of this microbiota is always related to raw materials, poor handling, or badly designed plants. In this study the presence of these indicators was evaluated. The monitoring was conducted during the reception of the fish, chilling and storage of the product at −18 °C. As part of the monitoring, preventive measures for each Critical Control Point associated with the program of Hazard Analysis and Critical Control Point were established. The results showed that there was significant difference (p < 0.05) between the samples. The resistance of these microorganisms involved in getting the frozen fillets confirmed the need for more effective control and should be subject to a regulatory program like ISO 22000. This program specifies the requirements needed for a system that can monitor and master hazards and ensure that food is safe for human consumption. Copyright © 2011 John Wiley & Sons, Ltd.

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与罗非鱼(Oreochromis niloticus)鱼片加工中微生物存在相关的ISO 22000/HACCP

假单胞菌是导致鱼类变质的众多细菌之一。其他微生物如沙门氏菌、凝固酶阳性葡萄球菌和耐热大肠菌群也可被发现。这种微生物群的存在总是与原料、处理不当或设计不良的植物有关。本研究对这些指标的存在进行了评价。监测是在鱼的接收、冷却和产品在- 18°C下储存期间进行的。作为监测的一部分，制定了与危害分析和关键控制点程序相关的每个关键控制点的预防措施。结果表明，样品间差异有统计学意义(p < 0.05)。在冷冻鱼片的过程中，这些微生物的耐药性证实了需要更有效的控制，并且应该服从像ISO 22000这样的监管程序。本程序规定了监测和控制危害并确保食品可供人类安全食用的系统所需的要求。版权所有©2011 John Wiley & Sons, Ltd

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Quality Assurance Journal

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