Pathogen reduction dialogue panel 2 may 6 2002 haccp experiences worldwide l.jpg
Sponsored Links
This presentation is the property of its rightful owner.
1 / 24

Pathogen Reduction Dialogue Panel 2 May 6, 2002 HACCP Experiences Worldwide PowerPoint PPT Presentation


  • 217 Views
  • Uploaded on
  • Presentation posted in: General

Pathogen Reduction Dialogue Panel 2 May 6, 2002 HACCP Experiences Worldwide. Alejandro Castillo University of Guadalajara Texas A&M University. Overview of HACCP in Latin America (LA). Mexico HACCP required for seafood Central America Costa Rica wants to make HACCP compulsory for all foods

Download Presentation

Pathogen Reduction Dialogue Panel 2 May 6, 2002 HACCP Experiences Worldwide

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Pathogen Reduction DialoguePanel 2May 6, 2002HACCP Experiences Worldwide

Alejandro Castillo

University of Guadalajara

Texas A&M University


Overview of HACCP in Latin America (LA)

  • Mexico

    • HACCP required for seafood

  • Central America

    • Costa Rica wants to make HACCP compulsory for all foods

    • No other country has HACCP regulations

  • South America

    • Mercosur: HACCP widely used but not required by in-country regulations

    • HACCP enforced for export meat and fish products to ensure they meet the equivalence requirements


10

8

6

4

2

0

What is the LA food industry’s view of HACCP?

Staying in business or opening new market lines

Progressive personnel seeking new ways of production

Interest in food safety


HACCP needs

  • Training

  • Implementation

    • Validation of control measures

  • Audits/Verification


Training


Training

  • Offer: high, demand: moderate

    • High cost of training discourages industrials from contracting outstanding trainers

  • Quality of the course offered unknown

  • Is the course accredited


Training

  • Role of The International HACCP Alliance

    • Endorsing training programs

  • Most sought organization by LA trainers


Implementation


Implementation

  • Industry is eager to start with HACCP programs

  • Little information available on control measures

  • Treatment validation is capital for HACCP implementation


Detection limit

Water wash-combined treatments

Trim-combined treatments

E. coli O157:H7

S. Typhimurium

Log reduction of E. coli O157:H7 and S. Typhimurium on beef carcasses by combined sanitizing treatments


Water wash-combined treatments

Trim-combined treatments

E. coli O157:H7

S. Typhimurium

Percent samples with counts of E. coli O157:H7 and S. Typhimurium above the minimum detection level from outside the inoculated area after combined sanitizing treatments


No detection

In-plant testing of a sanitizing lactic acid spray for chilled beef carcasses


Most urgent research needs for HACCP in Latin America

Mexico and Central America

Food safety of fruits and vegetables

Implementation

Guatemala

Belize

El Salvador

Honduras

Nicaragua

Costa Rica

Panama

  • South America (Argentina, Brazil, Uruguay)

    • Food safety of meat products and some fruits

Argentina

Brazil

Uruguay


Source of fresh fruits and vegetables consumed annually in Texas

Gulfcrest International, Inc., Houston, TX


Outbreaks of FBI associated with produce, USA 1996-2001(Guzewich, 2001)


Reduction (log/cm2) of S. Typhimurium and E. coli O157:H7 on fresh cantaloupes by selected treatments


December 2000

April 2001

Log10 CFU/cm2

Undetectable

Undetectable

In-plant comparison of lactic acid and chlorine treatments for cantaloupe decontamination


Reduction (log/cm2) of S. Typhimurium and E. coli O157:H7 on fresh bell peppers by lactic acid and Ca(OH)2 sprays


a

Not detectable in any sample

a

a

a

ab

b

b

ab

bc

bc

b

b

c

c

Detection of internalized pathogens in tomatoes after rinsing with different sanitizers


HACCP Auditing


Does everyone do HACCP in LA?


HACCP auditing/verification

  • Difficult to assess effectiveness

  • Who knows HACCP and who does not?

  • How many food processing-serving establishments have embraced HACCP?


Hygiene and safety in foodservice establishments in Brazil

(Buchewitz and Salay, 1998)

Adopted GMPs

23%

Adopted HACCP

18%

Did not adopt HACCP

59%

55% lack of knowledge

HACCP auditing/verification


Conclusions

  • HACCP is commonly applied at large companies but only randomly applied at medium or small plants in Latin American and some Caribbean countries

  • There is still a great need for training

  • Need to advance more in implementing HACCP in medium-sized and small plants


  • Login