Design of control charts to monitor the microbiological contamination of pork meat cuts

Improvement of the safety of the red pepper spice with FMEA and post processing EWMA quality control charts

“…The spice is expected to be subject to appropriate sampling and aflatoxin detection tests before reaching the consumer. Error bars were constructed as described by Augustine and Minvielle (2008) and O'Riordan and Wilkinson (2009) Fig. 2 EWMA charts constructed with the data obtained during storage of the red pepper spice at 30°C with 75% RH.…”

“…The spice was produced by a prominent Turkish spice company, marketed in 250 g cellophane packages, and expected to be subject to appropriate sampling and aflatoxin detection tests before reaching the consumer. Error bars were constructed as described by Augustine and Minvielle (2008) and O'Riordan and Wilkinson (2009) place, staff education about food safety, and necessary temperature controls throughout the process will decrease the microbial load on final food product (Table 1). Ahn et al (2010) while working on the occurrence of ochratoxin A in Korean red paprika pointed to the fact that the toxin production may occur at any stage of transportation, production or storage, and recommended that all the possible measures should be taken at all stages to prevent the production of the toxin.…”

“…Karagöz (2001) reported no correlation between aflatoxin measurements and Aspergilus flavus colony counts. Error bars were constructed as described by Augustine and Minvielle (2008) and O'Riordan & Wilkinson (2009) A product, which is accepted as safe and put into storage facility, may turn to be unsafe during storage under unfavorable conditions. Millions of small dried, pulverized bell pepper packages may spend some time in storage facilities before reaching the consumer.…”

“…4. Error bars were constructed as described by Augustine and Minvielle (2008) and O'Riordan and Wilkinson (2009) daily depending on the most recent measurement, the influence of older data is also important. If z i fall within the control limits, the process is under control with respect to the chosen LCL and the UCL.…”

“…4 and 5 were obtained from the literature (Karagöz 2001). Uncertainty of the data has been assessed as described by Augustine and Minvielle (2008) and O'Riordan and Wilkinson (2009). Possible failure modes in the process were identified and the potential hazards for each failure mode were analyzed.…”