The levels of aflatoxin (AFT) and ochratoxin (OCT) were assessed at different seasons in raw materials, feed manufacture processing stages, animal feeds mills Korea implementing the hazard analysis critical control point (HACCP) system. Two hundred samples collected all four from five HACCP system examined for AFT OCT contents. analysed by using HPLC method to provide information on material pr...

For several years, quality risk management (QRM) has been such an integral component of healthcare as well pharmaceutical product manufacturing. Effectual QRM can help companies make better informed and smarter choices, furnish regulators with more prominent confirmation organization's capacity to manage possible dangers. In the sector, Hazard Analysis Critical Control Points (HACCP), a tool is...

Histamine is the most important chemical hazards in fish and fishery products, where it is the main cause of histamine poisoning. The HACCP approach offers the advantage of in process control of histamine formation. This avoids the need for large scale terminal analysis of finished products which is time consuming and beyond the capabilities of many small canneries. In HACCP system, most monito...

Milk is a food source that contains essential nutrients for the human body so it cannot be reduced or added to its natural content. can processed into several products, namely food, beverages, cheese, butter, yogurt, and on. Therefore, milk processing industry has considerable opportunities in industrial sector because one of many ingredients are used as basic needs by people all walks life. In...

Abstrak: Penelitian ini bertujuan untuk mengetahui faktor-faktor apa saja yang menghambat penerapan Good Manufacturing Practices (GMP) dan Hazard Analysis And Critical Control Points (HACCP) di IKM Mamak Anik Kabupaten OKU Selatan. Sumber data berupa Data primer diperoleh dari kuesioner yaitu mengumpulkan Selatan dengan menggunakan daftar pernyataan telah dipersiapkan. Hasil penelitiannya menun...

1.1 Food safety systems: HACCP and risk analysis Nowadays, modern societies pay great attention to food safety. For this reason, tools such as Hazard Analysis and Critical Control Points (HACCP) and Risk Analysis (RA) have been developed, helping the production of safer foodstuffs and, consequently, reducing the number of foodborne illnesses. Nevertheless, there are certain differences between ...

Over the last 20 years chocolate products have been at the origin of several salmonellosis outbreaks involving mainly children. One of the main characteristics are the very low levels of Salmonella normally found in such contaminated products. Due to the low water activity, the pathogens are not able to grow but these conditions provide a good protection leading to increased heat resistance and...