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

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.