Effective Operation of Food Quality Management System: A Case Study from Fishery Processing.
Performance of food safety management system (FSMS) by Self diagnostic instrument (DI) and Microbial assessment scheme (MAS) are still new approaches in Vietnamese Pangasius processing industries. Performance variability of food safety management systems (FSMS) in practice during processing steps ma...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 8; no. 1; pp. 25 - 41 |
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| Autores principales: | , , , |
| Formato: | Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
2020
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=143884171&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 143884171 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: 2020 vid: 8 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 143884171 10.12944/CRNFSJ.8.1.03 143884171 ppf: 25 ppct: 16 formats: fmt: @attributes: type: P tig: atl: Effective Operation of Food Quality Management System: A Case Study from Fishery Processing. aug: au: TONG THI ANH NGOC ARTURU, ANNA MINJA HA, NGUYEN CONG TAKAHISA MIYAMOTO affil: Food Technology Department, College of Agriculture, Can Tho University, Can Tho city, Vietnam. sug: ab: Performance of food safety management system (FSMS) by Self diagnostic instrument (DI) and Microbial assessment scheme (MAS) are still new approaches in Vietnamese Pangasius processing industries. Performance variability of food safety management systems (FSMS) in practice during processing steps makes microbial quality and safety of Pangasius products very challenging. Therefore, 117 samples of fish, water and environment were collected throughout processing to assess the effective operation of the FSMS in practice. The dynamics and variations in the microbial quality and safety were observed. The microbial count of the final products ranged 6.8-7.7 log CFU/g of total mesophilic count, <1-<2 log CFU/g of Escherichia coli, <1-6.3 log CFU/g of Coliform and <2-4.6 log CFU/g of Staphylococcus aureus. High prevalence of pathogens was observed on processed fish; 15/36 Listeria monocytogenes and 1/36 Salmonella spp. with a similar trend in food contact surfaces, hands of operators and water. More attention should be focused on this company because the current FSMS is not performing effectively by means of SelfDiagnostic Instrument (DI) and Microbial Assessment Scheme (MAS) tools. These assessment tools are necessary to implement routinely to validate the FSMS in place. pubtype: Academic Journal doctype: Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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