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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper
Data:  2017-12-01
Ano:  2017
Palavras-chave:  Dry chili pepper
Resumo:  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 RDCP. In this study, HACCP system was implemented during the production of RDCP to ensure the food safety and quality characteristics of products and to expand the market. The most important critical control points (CCPs) during the production of RDCP was determined as sorting and drying. It is evident that development and use of the GMP, GAP, GSP and hygienic rules as well as HACCP during handling and processing of dry chili pepper are a must for processing plants.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/1678-457x.30316
Formato:  text/html
Fonte:  Food Science and Technology v.37 suppl.1 2017
Direitos:  info:eu-repo/semantics/openAccess

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