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


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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

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

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Pathogen reduction dialogue panel 2 may 6 2002 haccp experiences worldwide l.jpg

Pathogen Reduction DialoguePanel 2May 6, 2002HACCP Experiences Worldwide

Alejandro Castillo

University of Guadalajara

Texas A&M University


Overview of haccp in latin america la l.jpg

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


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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


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HACCP needs

  • Training

  • Implementation

    • Validation of control measures

  • Audits/Verification


Training l.jpg

Training


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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


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Training

  • Role of The International HACCP Alliance

    • Endorsing training programs

  • Most sought organization by LA trainers


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Implementation


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Implementation

  • Industry is eager to start with HACCP programs

  • Little information available on control measures

  • Treatment validation is capital for HACCP implementation


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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


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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


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No detection

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


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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


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Source of fresh fruits and vegetables consumed annually in Texas

Gulfcrest International, Inc., Houston, TX


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


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


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December 2000

April 2001

Log10 CFU/cm2

Undetectable

Undetectable

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


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


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Not detectable in any sample

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a

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ab

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bc

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Detection of internalized pathogens in tomatoes after rinsing with different sanitizers


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HACCP Auditing


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Does everyone do HACCP in LA?


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HACCP auditing/verification

  • Difficult to assess effectiveness

  • Who knows HACCP and who does not?

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


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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


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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


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