HACCP – The difficulty with Hazard Analysis

Wallace, Carol; Holyoak, Lynda; Powell, Susan; Dykes, Fiona

doi:10.1016/j.foodcont.2013.07.012

Cited by 65 publications

(37 citation statements)

References 17 publications

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“…This was established as the current standard (EU 2013), modifying the previous established concentration of 1.0 mg YTX equivalent kg -1 shellfish meat. These are relevant points when considering that biological methods (bioassays) are not able to detect concentrations of OA-group toxins below their current regulatory limit values (160 mg OA equivalent kg -1 shellfish meat) and that the bioassay for the STXgroup could detect minimum concentrations »370 μg STX equivalent kg -1 shellfish meat (EFSA 2009), which directly affects the HACCP systems in the production of safe food products (Wallace et al 2014).…”

Section: Discussionmentioning

confidence: 99%

Saxitoxins and okadaic acid group: accumulation and distribution in invertebrate marine vectors from Southern Chile

Garcı́a

Pérez

Contreras

et al. 2015

Food Additives & Contaminants: Part A

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Harmful algae blooms (HABs) are the main source of marine toxins in the aquatic environment surrounding the austral fjords in Chile. Huichas Island (Aysén) has an history of HABs spanning more than 30 years, but there is limited investigation of the bioaccumulation of marine toxins in the bivalves and gastropods from the Region of Aysén. In this study, bivalves (Mytilus chilenses, Choromytilus chorus, Aulacomya ater, Gari solida, Tagelus dombeii and Venus antiqua) and carnivorous gastropods (Argobuccinum ranelliformes and Concholepas concholepas) were collected from 28 sites. Researchers analysed the accumulation of STX-group toxins using a LC with a derivatisation post column (LC-PCOX), while lipophilic toxins (OA-group, azapiracids, pectenotoxins and yessotoxins) were analysed using LC-MS/MS with electrospray ionisation (+/-) in visceral (hepatopancreas) and non-visceral tissues (mantle, adductor muscle, gills and foot). Levels of STX-group and OA-group toxins varied among individuals from the same site. Among all tissue samples, the highest concentrations of STX-group toxins were noted in the hepatopancreas in V. antiqua (95 ± 0.1 μg STX-eq 100 g(-1)), T. dombeii (148 ± 1.4 μg STX-eq 100 g(-1)) and G. solida (3232 ± 5.2 μg STX-eq 100 g(-1); p < 0.05); in the adductor muscle in M. chilensis (2495 ± 6.4 μg STX-eq 100 g(-1); p < 0.05) and in the foot in C. concholepas (81 ± 0.7 μg STX-eq 100 g(-1)) and T. dombeii (114 ± 1.2 μg STX-eq 100 g(-1)). The highest variability of toxins was detected in G. solida, where high levels of carbamate derivatives were identified (GTXs, neoSTX and STX). In addition to the detected hydrophilic toxins, OA-group toxins were detected (OA and DTX-1) with an average ratio of ≈1:1. The highest levels of OA-group toxins were in the foot of C. concholepas, with levels of 400.3 ± 3.6 μg OA eq kg(-1) (p < 0.05) and with a toxic profile composed of 90% OA. A wide range of OA-group toxins was detected in M. chilensis with a toxicity < 80 μg OA eq kg(-1), but with 74% of those toxins detected in the adductor muscle. In all evaluated species, there was no detection of lipophilic toxins associated with biotransformation in molluscs and carnivorous gastropods. In addition, the STX-group and OA-group toxin concentrations in shellfish was not associated with the presence of HAB. The ranking of toxin concentration in the tissues of most species was: digestive glands > mantle > adductor muscle for the STX-group toxins and foot > digestive gland for the OA-group toxins. These results gave a better understanding of the variability and compartmentalisation of STX-group and OA-group toxins in different bivalve and gastropod species from the south of Chile, and the analyses determined that tissues could play an important role in the biotransformation of STX-group toxins and the retention of OA-group toxins.

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Section: Discussionmentioning

confidence: 99%

Saxitoxins and okadaic acid group: accumulation and distribution in invertebrate marine vectors from Southern Chile

Garcı́a

Pérez

Contreras

et al. 2015

Food Additives & Contaminants: Part A

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“…The barriers to the implementation of the HACCP system in food sectors, especially among small food manufacturers have been widely studied, and the more often cited of them are the cost of implementation, the lack of economical resources and purchasing power, the complexity of food-handling practices, the lack of technical expertise and the lack of coordination among responsible authorities [17,18]. However, these problems vary from country to country or even from business sector to business sector.…”

Section: Introductionmentioning

confidence: 99%

Implementation of the Hazard Analysis Critical Control Point (HACCP) System to a Dairy Industry: Evaluation of Benefits and Barriers

Peristeropouloua¹,

Fragkakia²,

Printzosb³

et al. 2016

J Food Nutri Diete

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Milk and dairy products are essential components to human diet, but it is also well known to be potentially hazardous food items due to several contamination sources (equipment, personnel, additives and packaging material) during their manufacturing process in nonconforming conditions. The implementation of the Hazards Analysis and Critical Control Points (HACCP) system from production to consumption of dairy products promotes food safety and prevention of food-borne diseases. The present study discusses the implementation of the HACCP principles (focusing on the microbiological hazards) throughout the production chain of mizithra, one of the dairy products manufactured by a middle-sized dairy industry, named Cooperative Dairy industry "EVOL", sited nearby the city of Volos (central Greece). The main benefits and barriers after the application of the HACCP system in the above industry are also identified and discussed.

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“…The principle which is essential for the correct implementation and operation of the HACCP system is the performance of a hazard analysis (3). An erroneous or a non-complex hazard analysis has repercussions for further stages of system implementation and may lead to hindrances or even the impossibility of its orderly functioning -the system becomes dead and is not really operational (20). Under the HACCP system, the hazard analysis is performed for stagespecific hazards, i.e.…”

mentioning

confidence: 99%

Integrated approach across prerequisite programmes and procedures based on HACCP principles

Jackowska-Tracz¹,

Tracz²,

Anusz³

2018

Medycyna Weterynaryjna

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Food business operators are required to implement and maintain a system based on HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to the wrong assumption that food companies do not necessarily have to but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of critical control points (CCPs). It is impossible to identify CCPs in all enterprises. In certain food businesses there are exclusively medium-risk or low-risk hazards that may be controlled with oPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer's efforts to prevent or eliminate hazards, or to reduce them to acceptable levels, is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles..

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HACCP – The difficulty with Hazard Analysis

Cited by 65 publications

References 17 publications

Saxitoxins and okadaic acid group: accumulation and distribution in invertebrate marine vectors from Southern Chile

Saxitoxins and okadaic acid group: accumulation and distribution in invertebrate marine vectors from Southern Chile

Implementation of the Hazard Analysis Critical Control Point (HACCP) System to a Dairy Industry: Evaluation of Benefits and Barriers

Integrated approach across prerequisite programmes and procedures based on HACCP principles

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