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A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper Ciênc. Tecnol. Aliment.
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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