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Micro-organisms in foods 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality
BOOKREVIEWS Micro-organisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications ICMSF, Blackwell Scientific Publications, Edn, 243 pp., ISBN o-632-01567-5 The International Commission on Microbial Specifications for Foods (ICMSF) was formed in 1962 with the objective of improving the quality and safety of foods in international trade. It soon became apparent that in any serious consideration of microbiological quality and criteria for foods, the question of the statistical adequacy of sampling would be paramount. The Commission therefore co-opted not only experts in the microbiology of different categories of foods, but also expert statisticians, and worked towards the establishment of soundly-based microbiological criteria for different foods and, at the same time, the development of sampling plans that could be used to help to ensure that the criteria had been met. Following publication of the first edition of this volume in 1974, the improved approaches to sampling have been used increasingly by food microbiologists around the world, and their accumulated experience has influenced the construction and contents of the present volume. It first provides a firm grounding in sampling statistics, and then includes a greatly expanded section covering the major food commodities and recommended microbiological criteria for their control. Part 1 therefore commences with discussion of the rationale for the establishment of meaningful microbiological criteria, before dealing with basic probability and sampling theory and the principles that underly the selection of sampling plans appropriate for particular circumstances. Although the book is concerned mainly with sampling and criteria, it is pointed out in chapter 7 that no practical system of microbiological examination can ensure absolutely that particular degrees of microbiological quality or safety have been achieved. Consequently, emphasis must always be given to effective quality assurance by improved control of microbiological hazards at their source. This chapter therefore briefly reviews the application of hazard analysis and critical control point (HACCP) procedures for this
246
London,
1986, 2nd
purpose. HACCP is the subject matter of Micro-organisms in Foods 4. The second part of the book covers the choice of organisms and the derivation and use of microbiological criteria for the major categories of foodstuffs. These include: raw and processed meats, poultry and poultry products, feeds and pet foods, milk and dairy products, eggs and egg products, fish, shellfish, vegetables, fruit, nuts, soft drinks, fruit juices and concentrates, preserves, cereals and cereal products,
spices, condiments, gums, fats and oils, sugar, cocoa, chocolate and confectionery, infant and dietetic formulated foods, natural mineral and other bottled waters, process waters, ice, ambientstable canned foods. Each chapter includes recommended criteria and also the basic rationale for their selection along with key references in support. With the increasing world-wide acceptance of the modern statistically based sampling plans, the second edition of Micro-organisms in Foods 2 therefore effectively succeeds the previous edition as the comprehensive ‘bible’ of sampling and microbiological criteria for foods. It should find a place on the desk of all practising food microbiologists.
G. W. Gould
Bedford,
UK
Micro-organisms in Foods 4. Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality ICMSF, Blackwell Scientific Publications, 357 pp., ISBN 0-632-02181-O There has been a substantial shift in emphasis within food microbiology in recent years. to some extent away from the more traditional quality control approaches which rely heavily on the microbiological analysis of endproducts to detect microbiological problems and departures from the norm, and towards the application of improved quality assurance techniques that aim rather to prevent problems arising in the first place. An important element in this shift has been the beginnings of use within the food industries of techniques that firstly identify potcntial hazards and secondly identify and put in place control systems designed to minimize the risk of the hazards being realized. In recognizing this shift in emphasis, the International Commission on Microbiological Specifications for Foods (ICMSF) has championed a procedure that is increasingly accepted as most relevant and potentially effective in the assurance of food quality and safety. This is the hazard analysis and critical control point technique (HACCP) that forms the subject matter of this volume.
London,
1988,
The first part of the book concentrates on principles, commencing with an overview of factors affecting growth and survival of micro-organisms in foods in such a way as to highlight those areas where failures may occur. The more traditional approach to food control is then summarized, followed by the evolution of the HACCP concept and definition of its key elements: identification of hazard; quantitative assessment of hazard; identification of critical control points (CCPs); selection of control criteria; effective monitoring: and finally, verification, in order to ensurc that the system is operating as intended. Application of the system is then covered in detail and illustrated with examples drawn from real food production processes, and related to hygienic design of food handling areas, equipment design, cleaning and disinfection, and health and hygiene of pcrsonncl. A final, important chapter in this section draws attention to the necessary levels of understanding and training of personnel involved in operating within a HACCP framework and, indeed. the level of knowledge rcquircd by the public where relevant.
Food Control - October 1990
Book Reviews
The second part of the book explains the application of HACCP to the major areas of food production and handling in six chapters that are liberally illustrated with flow diagrams, examples of potential hazards, critic:al control points, monitoring techniques and procedures for verification. The chapters cover: production and harvesting of plants; production of animal products; the major food processing techniques, with a specific food example selected to illustrate each technique; marketing and retail stores; food service; and finally, the home. The numerous examples illustrate in particular the wide applicability of the
HACCP technique, and at all stages of the food chain, from production of raw materials to consumption of products in the catering establishment or in the home. Bearing in mind that sound training in the introduction of HACCP techniques is essential for those wishing to apply it seriously, the book represents an essential starting point and educational guide for anyone aiming to learn about, or establish, these procedures.
G. W. Gould Bedford,
UK
Smoke in Food Processing J.A. Maga CRC Press, c/o Wolfe Publishing, 176 pp, f73.00 ISBN 0 8493 5155 Smoking was one of the earliest forms of food processing, and currently presents an intriguing technology for those seeking the optimum benefits from the process. As is to be expected from Professor Maga this book is an excellent state of the art review of the use of smoke in food processing, covering the composition of wood ancl its thermal reactions, smoke generation technology and the flavour chemistry of wood smoke. The important flavour compound classes of phenols, furans, carbonyls and others, are considered, and the influence of the type of wood used for the smoke source on the sensory properties of the resulting smoke is noted. Smoke generation conditions and smoke production lnethods are considered, including smouldering, friction, wet smoke, fluidization. two stage generation and carbonization. Application by hot smoking, cold smoking and electrostatic smoking i:; discussed, together with the use of liquid smoke. The numerous compounds identified in wood smoke are tabulated as are extensive data on the composition and stability of various smoke and smoked products. Indeed. so prolific is the information presented that it is not possible to identify its full bread,th in a brief review. It covers the reactions and changes in various charaterizing compounds of smoke with many fish and meat products. Maga goes on to consider the textural changes in various characterizing comand smoke and food colour. Attention is drawn to the comparati\,e lack of data on the influence of smoking on the nutritional quality of foods, and it is suggested that this could be an area for Food Control - October 7990
London,
UK, 1989,
future research. The anti-oxidative properties of wood smoke, primarily due to phenolic compounds, are referred to in relation to regarding lipidassociated rancidity. The unclear status of the anti-microbial properties of
smoke is discussed and the contrasting findings of various workers put into context. The penultimate chapter of this interesting and extremely well referenced book deals with potential health concerns associated with smoke, the presence of PAH in wood smoke and in foods and their relation with the smoking methods used as well as possible factors that could allow the reduction of the levels of these compounds in smoked foods. Methods of PAH analysis are covered and their metabolism and stability. The presence of nitrosamines is mentioned and the literature on the toxicological and mutagenic properties of wood smoke is summarized. Finally the author allows himself the Iattitude of considering tobacco smoke, some of the data on which may be interestingly compared with that provided earlier in the book for conventional food smoking practices. It should, perhaps, be emphasized that this book is about smoke rather than about food processing and does not deal with the manufacturing technology of smoked foods in detail.
K.G. Anderson Brooke Bond Foods Ltd, UK
Quality Systems for the Food and Drink Industries: Guidelines for the Use of BS 5750 Part 2 1987 in the Manufacture of Food and Drink Manufacturing Advisory Services, Association, 1989, 9pp. ,-no charge BS 5750 part 2 is that part of the standard that deals with specification for production and installation. The IS0 title of this part is ‘Quality systems _ model for quality assurance in production and installation’. These guidelines result from the deliberations of a working party which was set up under the BSI to look at the application of this part of the general British standard specifically to the food and drink industry. The guidelines are published by the Leatherhead Food Research Association with funding assistance from the Ministry of Agriculture, Fisheries and Food. The guidelines form a slim document containing nine printed pages plus the cover sheet, available from the Leatherhead Food Research Association. It seems a pity that the document was not provided with a stiff cover to give a more impressive appearance. It should be emphasized that the guidelines cannot be read in isolation
Leatherhead
Food
Research
and must be considered in conjunction with BS 57.50 part 2, the numbering of which is used for case of crossreference, and with the Institute of Food Science and Technology ‘Guide to the Responsible Management of Good Manufacturing Practice’. The guidelines also emphasize that other codes of practice and standards relevant to individual sectors of the industry must also be taken into account in applying the British standard. Specifically, the guidelines clarify the need for a quality plan, the review of contracts, purchasing responsibilities, product identification and traceability, and a number of elements of process control which arc of particular relevance in the food and drink industry. It is recommended that records to demonstrate the effective management of the system must be kept for at least three years.
K. G. Anderson 247
246
London,
1986, 2nd
purpose. HACCP is the subject matter of Micro-organisms in Foods 4. The second part of the book covers the choice of organisms and the derivation and use of microbiological criteria for the major categories of foodstuffs. These include: raw and processed meats, poultry and poultry products, feeds and pet foods, milk and dairy products, eggs and egg products, fish, shellfish, vegetables, fruit, nuts, soft drinks, fruit juices and concentrates, preserves, cereals and cereal products,
spices, condiments, gums, fats and oils, sugar, cocoa, chocolate and confectionery, infant and dietetic formulated foods, natural mineral and other bottled waters, process waters, ice, ambientstable canned foods. Each chapter includes recommended criteria and also the basic rationale for their selection along with key references in support. With the increasing world-wide acceptance of the modern statistically based sampling plans, the second edition of Micro-organisms in Foods 2 therefore effectively succeeds the previous edition as the comprehensive ‘bible’ of sampling and microbiological criteria for foods. It should find a place on the desk of all practising food microbiologists.
G. W. Gould
Bedford,
UK
Micro-organisms in Foods 4. Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality ICMSF, Blackwell Scientific Publications, 357 pp., ISBN 0-632-02181-O There has been a substantial shift in emphasis within food microbiology in recent years. to some extent away from the more traditional quality control approaches which rely heavily on the microbiological analysis of endproducts to detect microbiological problems and departures from the norm, and towards the application of improved quality assurance techniques that aim rather to prevent problems arising in the first place. An important element in this shift has been the beginnings of use within the food industries of techniques that firstly identify potcntial hazards and secondly identify and put in place control systems designed to minimize the risk of the hazards being realized. In recognizing this shift in emphasis, the International Commission on Microbiological Specifications for Foods (ICMSF) has championed a procedure that is increasingly accepted as most relevant and potentially effective in the assurance of food quality and safety. This is the hazard analysis and critical control point technique (HACCP) that forms the subject matter of this volume.
London,
1988,
The first part of the book concentrates on principles, commencing with an overview of factors affecting growth and survival of micro-organisms in foods in such a way as to highlight those areas where failures may occur. The more traditional approach to food control is then summarized, followed by the evolution of the HACCP concept and definition of its key elements: identification of hazard; quantitative assessment of hazard; identification of critical control points (CCPs); selection of control criteria; effective monitoring: and finally, verification, in order to ensurc that the system is operating as intended. Application of the system is then covered in detail and illustrated with examples drawn from real food production processes, and related to hygienic design of food handling areas, equipment design, cleaning and disinfection, and health and hygiene of pcrsonncl. A final, important chapter in this section draws attention to the necessary levels of understanding and training of personnel involved in operating within a HACCP framework and, indeed. the level of knowledge rcquircd by the public where relevant.
Food Control - October 1990
Book Reviews
The second part of the book explains the application of HACCP to the major areas of food production and handling in six chapters that are liberally illustrated with flow diagrams, examples of potential hazards, critic:al control points, monitoring techniques and procedures for verification. The chapters cover: production and harvesting of plants; production of animal products; the major food processing techniques, with a specific food example selected to illustrate each technique; marketing and retail stores; food service; and finally, the home. The numerous examples illustrate in particular the wide applicability of the
HACCP technique, and at all stages of the food chain, from production of raw materials to consumption of products in the catering establishment or in the home. Bearing in mind that sound training in the introduction of HACCP techniques is essential for those wishing to apply it seriously, the book represents an essential starting point and educational guide for anyone aiming to learn about, or establish, these procedures.
G. W. Gould Bedford,
UK
Smoke in Food Processing J.A. Maga CRC Press, c/o Wolfe Publishing, 176 pp, f73.00 ISBN 0 8493 5155 Smoking was one of the earliest forms of food processing, and currently presents an intriguing technology for those seeking the optimum benefits from the process. As is to be expected from Professor Maga this book is an excellent state of the art review of the use of smoke in food processing, covering the composition of wood ancl its thermal reactions, smoke generation technology and the flavour chemistry of wood smoke. The important flavour compound classes of phenols, furans, carbonyls and others, are considered, and the influence of the type of wood used for the smoke source on the sensory properties of the resulting smoke is noted. Smoke generation conditions and smoke production lnethods are considered, including smouldering, friction, wet smoke, fluidization. two stage generation and carbonization. Application by hot smoking, cold smoking and electrostatic smoking i:; discussed, together with the use of liquid smoke. The numerous compounds identified in wood smoke are tabulated as are extensive data on the composition and stability of various smoke and smoked products. Indeed. so prolific is the information presented that it is not possible to identify its full bread,th in a brief review. It covers the reactions and changes in various charaterizing compounds of smoke with many fish and meat products. Maga goes on to consider the textural changes in various characterizing comand smoke and food colour. Attention is drawn to the comparati\,e lack of data on the influence of smoking on the nutritional quality of foods, and it is suggested that this could be an area for Food Control - October 7990
London,
UK, 1989,
future research. The anti-oxidative properties of wood smoke, primarily due to phenolic compounds, are referred to in relation to regarding lipidassociated rancidity. The unclear status of the anti-microbial properties of
smoke is discussed and the contrasting findings of various workers put into context. The penultimate chapter of this interesting and extremely well referenced book deals with potential health concerns associated with smoke, the presence of PAH in wood smoke and in foods and their relation with the smoking methods used as well as possible factors that could allow the reduction of the levels of these compounds in smoked foods. Methods of PAH analysis are covered and their metabolism and stability. The presence of nitrosamines is mentioned and the literature on the toxicological and mutagenic properties of wood smoke is summarized. Finally the author allows himself the Iattitude of considering tobacco smoke, some of the data on which may be interestingly compared with that provided earlier in the book for conventional food smoking practices. It should, perhaps, be emphasized that this book is about smoke rather than about food processing and does not deal with the manufacturing technology of smoked foods in detail.
K.G. Anderson Brooke Bond Foods Ltd, UK
Quality Systems for the Food and Drink Industries: Guidelines for the Use of BS 5750 Part 2 1987 in the Manufacture of Food and Drink Manufacturing Advisory Services, Association, 1989, 9pp. ,-no charge BS 5750 part 2 is that part of the standard that deals with specification for production and installation. The IS0 title of this part is ‘Quality systems _ model for quality assurance in production and installation’. These guidelines result from the deliberations of a working party which was set up under the BSI to look at the application of this part of the general British standard specifically to the food and drink industry. The guidelines are published by the Leatherhead Food Research Association with funding assistance from the Ministry of Agriculture, Fisheries and Food. The guidelines form a slim document containing nine printed pages plus the cover sheet, available from the Leatherhead Food Research Association. It seems a pity that the document was not provided with a stiff cover to give a more impressive appearance. It should be emphasized that the guidelines cannot be read in isolation
Leatherhead
Food
Research
and must be considered in conjunction with BS 57.50 part 2, the numbering of which is used for case of crossreference, and with the Institute of Food Science and Technology ‘Guide to the Responsible Management of Good Manufacturing Practice’. The guidelines also emphasize that other codes of practice and standards relevant to individual sectors of the industry must also be taken into account in applying the British standard. Specifically, the guidelines clarify the need for a quality plan, the review of contracts, purchasing responsibilities, product identification and traceability, and a number of elements of process control which arc of particular relevance in the food and drink industry. It is recommended that records to demonstrate the effective management of the system must be kept for at least three years.
K. G. Anderson 247