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| Registros recuperados: 33 | |
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| OZTURKOGLU-BUDAK,Sebnem. |
| Abstract Hazard analysis and critical control points (HACCP) is a process control system describes the potential hazards during food production flow chart. In contrast to the conventional way of ensuring product safety by end-product testing, HACCP establishes control systems, focuses mainly on preventive measures. Quality of red dried chili pepper (RDCP) should be assured by taking special care from harvesting of the peppers to retailing of the packaged product. RDCP is susceptible to fungi growth and mycotoxin contamination depending on the atmospheric and processing conditions such as humidity, temperature, storage and drying. Mycotoxins, are toxic metabolites to human health and strict control measures are required for preventing their occurrence in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dry chili pepper; HACCP; Aflatoxin. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500024 |
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| Pedroso,Débora Midori Myaki; Iaria,Sebastião Timo; Gamba,Rosa Carvalho; Heidtmann,Sandra; Rall,Vera Lúcia Mores. |
| Hazards and critical control points (CCP) associated with meat balls and kibbe preparations in a hospital kitchen were determined using flow diagrams and microbiological testing of samples collected along the production line. Microbiological testing included counts of mesophilic and psicrothrophic microorganisms, yeasts and molds, total and fecal coliforms, C. perfringens, coagulase positive staphylococci, bacteria of the B. cereus group and detection of Salmonella. Time/temperature binomial was measured in all steps of preparation. A decision tree was used to help in the determination of CCPs. The detected hazards were: contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: HACCP; Microbiological quality of foods; Meat; Hospital kitchen. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000400010 |
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| Crutchfield, Stephen R.; Buzby, Jean C.; Roberts, Tanya; Ollinger, Michael; Lin, Chung-Tung Jordan. |
| USDA is now requiring all Federally inspected meat and poultry processing and slaughter plants to implement a new system called Hazard Analysis and Critical Control Points (HACCP) to reduce potentially harmful microbial pathogens in the food supply. This report finds that the benefits of the new regulations, which are the medical costs and productivity losses that are prevented when foodborne illnesses are averted, will likely exceed the costs, which include spending by firms on sanitation, temperature control, planning and training, and testing. Other, nonregulatory approaches can also improve food safety, such as providing market incentives for pathogen reduction, irradiation, and education and labeling to promote safe food handling and thorough cooking. |
| Tipo: Report |
Palavras-chave: Food safety; Foodborne illness; Microbial pathogens; Meat and poultry inspection; HACCP; Cost of illness; Consumer education; Irradiation; Food Consumption/Nutrition/Food Safety; Livestock Production/Industries. |
| Ano: 1997 |
URL: http://purl.umn.edu/34009 |
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| Nguyen, Anh Van Thi; Wilson, Norbert L.W.. |
| Estimating the panel gravity model with bilateral pair and country-by-time fixed-effects separately for each seafood product, we found that food safety regulations have differential effects across seafood products. In all three industrialized markets, shrimp is most sensitive, while fish is the least sensitive to changing food safety policies. The enforcement of the US HACCP, the EU Minimum Required Performance Level and the Japanese Food Safety Basic Law caused a loss of 90.45%, 99.47%, and 99.97% to shrimp trade in these markets, and a reduction associated with fish trade was 66.71%, 82.83%, and 89.32%. |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Food safety; Seafood; International trade; Gravity model; HACCP; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; International Relations/Trade; C33; F13; Q17; Q18. |
| Ano: 2009 |
URL: http://purl.umn.edu/46758 |
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| Cao, Kay; Maurer, Oswin; Scrimgeour, Frank G.. |
| In New Zealand, the Animal Products Act 1999 requires all animal product processing businesses to have a HACCP-based risk management program by the end of 2002. This paper attempts to measure the effects of such regulation on the variable cost of production of the New Zealand seafood industry. Using the framework developed by Antle (2000), a model of quality-adjusted translog cost function is estimated using census of production data from 1929 to 1998. Our results show that variable costs could increase from 2% to 22% or from 2 cents to 19 cents per kilogram. |
| Tipo: Conference Paper or Presentation |
Palavras-chave: HACCP; Compliance costs; Seafood; Production Economics. |
| Ano: 2003 |
URL: http://purl.umn.edu/57840 |
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| Galan, Mari-Neatrice; Aubry, Christine; Maze, Armelle. |
| This article aims to highlight the methodological bases and principles, sometimes implicit, that have served as support for the development of a referential similar to the one retained as part of the French decree on "Agriculture Raisonnée", namely the Quali'Terre referential. We show that the innovations introduced by this referential are of various natures: i) a change of perspective by taking a position at the level of the farming system and not of a given parcel of land or production, ii) use of the HACCP method for identification and most especially the prioritization of risks and the preventive measures to be implemented, iii) the introduction of the concept of continual improvement for the farmer. Even, if from an agronomic point of view, the... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: HACCP; Methodology; Cost/benefit analysis; Farming system; Risk assessment.; Farm Management; Q16; Q20; M11; D21. |
| Ano: 2003 |
URL: http://purl.umn.edu/22094 |
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| Doyle, Michael P.. |
| Foodborne illness is a major public health concern in the United States, with an estimated 76 million cases occurring annually. More than 90% of foodborne illnesses of known causes are of microbial origin. Animals used for foods and their manure are leading sources of foodborne pathogens. Recent advances in the investigation of foodborne outbreaks using genetic fingerprinting techniques enable epidemiologists to identify outbreaks and sources of implicated foods that heretofore were undetected. Tracebacks of outbreaks to the point of production place greater liability and responsibility on food producers. Implementation of Hazard Analysis Critical Control Point (HACCP) systems at the point of production is essential to increasing the safety of foods of... |
| Tipo: Journal Article |
Palavras-chave: Food safety; Foodborne illness; Foodborne pathogens; HACCP; Food Consumption/Nutrition/Food Safety. |
| Ano: 2000 |
URL: http://purl.umn.edu/14706 |
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| Jensen, Helen H.; Unnevehr, Laurian J.. |
| As public and private demand for food safety grows, firms need to be able to evaluate the optimal (least-cost) combinations of interventions to reduce pathogens. We use data from input suppliers to hog packing firms and from meat science studies to examine the cost function for pathogen reduction. An economic optimization model is used to explore the trade offs in achieving multiple pathogen reduction targets. Our data indicate costs of individual pathogen reduction technologies are in the range of $0.03 to $0.20 per carcass for hogs, and that optimal combinations of technologies may cost as much as $0.47 per carcass. The cost estimates for specific interventions show that power, water, and labor are important to achieve greater pathogen reductions. Thus... |
| Tipo: Working or Discussion Paper |
Palavras-chave: HACCP; Pork; Processing costs; Food Consumption/Nutrition/Food Safety; Livestock Production/Industries. |
| Ano: 1999 |
URL: http://purl.umn.edu/18590 |
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| Li, Xiaoqian; Saghaian, Sayed H.. |
| Although the effect of HACCP on international trade is an issue with many concerns recently, only a few empirical studies focus on the impact of HACCP on U.S seafood export industry. Using the approach of Gravity Model with adjustment of unobserved country characteristics, this paper contributes to analyze the differential effects of HACCP implementation on three kinds of seafood: fishes, mollusca, and shellfish other than mollusca. The results indicate that HACCP application has negative but insignificant effect on seafood exports in the short run. In the long run, HACCP only negatively and significantly affect seafood exports of mollusca and shellfish. Moreover, the higher risk of food born disease seafood has, the easier is seafood trading affected by... |
| Tipo: Presentation |
Palavras-chave: HACCP; Mollusca; Fishes; Shellfish Other Than Mollusca; Trade Flow; International Relations/Trade. |
| Ano: 2012 |
URL: http://purl.umn.edu/119859 |
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| Registros recuperados: 33 | |
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