Food safety management system performance in the lamb chain

Osés, Sandra M.; Luning, Pieternel A.; Jacxsens, Liesbeth; Santillana, S.; Jaime, Isabel; Rovira, Jordi

doi:10.1016/j.foodcont.2011.11.018

Cited by 28 publications

(12 citation statements)

References 43 publications

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“…The few studies found in the literature concerning fresh suckling-lamb meat (Battisti et al, 2006;Bórnez, Linares, & Vergara, 2009;Osés, Rantsiou, Cocolin, Jaime, & Rovira, 2010;Osés et al, 2012 and show that it can be contaminated via the food chain, thereby resulting in a shorter shelf-life for the final product. The main pathogen found to contaminate suckling-lamb meat is shiga-toxin producing Escherichia coli (STEC) (Osés et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

et al. 2015

Self Cite

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“…The indicators used to assess the design of preventive, intervention and monitoring control activities, and their actual operation, along with the assurance activities, and the system output, are summed up. The overall assumption is that a more advanced level of the core activities will lead to a more predictable and controllable system output, and implies a lower risk of unexpected microbial and chemical safety problems Osés et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Assessment of Food Safety Management Systems in the global fresh produce chain

Kirezieva

Jacxsens

Uyttendaele

et al. 2013

Food Research International

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Foodborne outbreaks appear to increase with more incidences linked to fresh produce and derived food products. This indicates inadequacies in Food Safety Management Systems (FSMSs), which are currently implemented in companies along the fresh produce chain. However, the information related to these inadequacies is restricted and little is known about the status of the FSMS. This paper describes the development of a tool for assessment of FSMS implemented in the fresh produce chain. The tool consists of indicators and grids to assess activities that are important for fresh produce, and the system output in terms of microbiological and chemical food safety (that is, pesticide residues and emerging mycotoxins). Three sets of indicators, one for each stage of the production chain (primary production, processing and trade), have been validated by experts and tested in companies. The tool enables an integral and comprehensive assessment of FSMS across the entire supply chain. Users of the tool can identify improvement opportunities and learn how to develop towards more advanced levels of activities. For research purposes differences in FSMS can be identified and linked to type of commodity, production system, country, etc.

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“…The requirements of ISO 22000 are regarded as the most stringent among the mentioned standards. Nevertheless, the requirements of FSMS can be translated differently due to the different processes and different sizes or positions of the different stakeholders in the food chain ( 10 , 13 , 14 ).…”

Section: Introductionmentioning

confidence: 99%

Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers

Cheah

Merican

Khaizura

et al. 2021

MJMS

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Background: The objective of the study is to assess the performance of the Food Safety Management System (FSMS) among powdered beverage manufacturers using Food Safety Management System Diagnostic Tools (FSMS-DI) and Microbial Assessment Scheme (MAS). Methods: FSMS-DI was used to evaluate the context factors, core control and core assurance activities of five powdered beverage manufacturers with different types of FSMS certification. Manufacturer A is not certified with any FSMS, while manufacturers B, C, D and E are complied with MeSTI, GMP, HACCP and ISO 22000, respectively. For MAS, samples were collected from the selected critical sampling locations of two manufacturers who complied FSMS with the least (manufacturer B) and the most stringent (manufacturer E) requirements. The samples consisted of two different types of powdered beverage products were analysed for total plate count (TPC), Salmonella, Escherichia coli, Staphylococcus aureus, yeast and mould count (YMC). Results: The food safety (FS) output of powdered beverages for manufacturer E was better (overall score of 3) than manufacturer B (overall score of 2–3). Manufacturer E was able to achieve their FS objectives. The FSMS activities of manufacturer C, D and E were better (overall score of 2–3) than manufacturer A and B (overall score of 1–2). Conclusion: The study demonstrated that FSMS-DI and MAS can be used to differentiate the FSMS performance of powdered beverage manufacturers with different types of FSMS certification. Higher scores of FSMS activities obtained by the manufacturer who complied with stringent FSMS certifications contributed to better microbiological safety performance of powdered beverages.

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Food safety management system performance in the lamb chain

Cited by 28 publications

References 43 publications

Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

Assessment of Food Safety Management Systems in the global fresh produce chain

Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers

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