The Experts below are selected from a list of 28581 Experts worldwide ranked by ideXlab platform
Padmaja R Jonnalagadda - One of the best experts on this subject based on the ideXlab platform.
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identification of Critical Control Points in the two selected haccp certified prawn processing units
Journal of Food Quality, 2009Co-Authors: Padmaja R Jonnalagadda, R V Sudershan, N S Raji, Raghunatha D RaoAbstract:A study on identification of Critical Control Points in two export processing units indicated the contamination (cfu/g) of raw prawns with pathogenic fecal coliforms was <10–8 × 102 in Unit A, 1 × 101–1.3 × 102 in Unit B and 1 × 103–4 × 104 in pond to plate. The other microbial contaminants in Unit A and from Pond to Plate at different stages were Salmonella spp., 3 × 102–5.7 × 103 and 2 × 102–6 × 102; Staphylococcus aureus, 1.7 × 103–5.7 × 103 and 1 × 103 to 9 × 104; and Vibrio parahaemolyticus, 3 × 102–2 × 104 and 3 × 104–5 × 104, respectively. However, microbial contamination was significantly reduced to <10 after subjecting to household cooking process. PRACTICAL APPLICATIONS Implementation of hazard analysis Critical Control Points (HACCPs) in the food industry is the most important approach to maintaining food safety. Identification of the Critical Control Points in the HACCPs process will help the aquaculture industry to improve its production processes by applying good aquaculture and good hygienic practices at the production level. The study further provides clear insights into identifying Critical Control Points both at the farm level and at the processing units that are important from farm to fork.
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Identification of Critical Control Points in the two selected HACCP-certified prawn processing units.
Journal of Food Quality, 2009Co-Authors: Padmaja R Jonnalagadda, R V Sudershan, N S Raji, D. Raghunatha RaoAbstract:A study on identification of Critical Control Points in two export processing units indicated the contamination (cfu/g) of raw prawns with pathogenic fecal coliforms was
Elizabeth O. Farinde - One of the best experts on this subject based on the ideXlab platform.
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Microbial hazards and Critical Control Points of locally processed soy‐cheese in Nigeria
Nutrition & Food Science, 2010Co-Authors: S. B. Fasoyiro, V. A. Obatolu, O.a. Ashaye, Gabriel O. Adegoke, Elizabeth O. FarindeAbstract:Purpose – In Nigeria, soymilk and fried soy‐cheese are common street‐vended foods sold in market places, motor‐parks, streets and schools. Many processors of these soy‐foods are women using the soy‐food business to generate income in supporting their families. They have little or no knowledge about good manufacturing practices and good hygiene practices. Careless exposure of prepared foods to environmental contamination is quiet noticeable. The purpose of this paper is to assess microbial hazards and Critical Control Points (CCPs) in the processing of locally processed fried soy‐cheese from different areas in Oyo State, South‐West Nigeria.Design/methodology/approach – Soy‐cheese processors were visited. Samples of water used for processing, fermented maize liquor used as coagulant and fried soy‐cheese were collected for microbial analysis. CCPs were analyzed.Findings – Higher microbial load was recorded in the coagulant samples (≤106 Cfu/ml) and in the fried soy‐cheese displayed for sale (≤103 Cfu/ml). Pa...
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microbial hazards and Critical Control Points of locally processed soy cheese in nigeria
Nutrition & Food Science, 2010Co-Authors: S. B. Fasoyiro, V. A. Obatolu, O.a. Ashaye, Gabriel O. Adegoke, Elizabeth O. FarindeAbstract:Purpose – In Nigeria, soymilk and fried soy‐cheese are common street‐vended foods sold in market places, motor‐parks, streets and schools. Many processors of these soy‐foods are women using the soy‐food business to generate income in supporting their families. They have little or no knowledge about good manufacturing practices and good hygiene practices. Careless exposure of prepared foods to environmental contamination is quiet noticeable. The purpose of this paper is to assess microbial hazards and Critical Control Points (CCPs) in the processing of locally processed fried soy‐cheese from different areas in Oyo State, South‐West Nigeria.Design/methodology/approach – Soy‐cheese processors were visited. Samples of water used for processing, fermented maize liquor used as coagulant and fried soy‐cheese were collected for microbial analysis. CCPs were analyzed.Findings – Higher microbial load was recorded in the coagulant samples (≤106 Cfu/ml) and in the fried soy‐cheese displayed for sale (≤103 Cfu/ml). Pa...
Raghunatha D Rao - One of the best experts on this subject based on the ideXlab platform.
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identification of Critical Control Points in the two selected haccp certified prawn processing units
Journal of Food Quality, 2009Co-Authors: Padmaja R Jonnalagadda, R V Sudershan, N S Raji, Raghunatha D RaoAbstract:A study on identification of Critical Control Points in two export processing units indicated the contamination (cfu/g) of raw prawns with pathogenic fecal coliforms was <10–8 × 102 in Unit A, 1 × 101–1.3 × 102 in Unit B and 1 × 103–4 × 104 in pond to plate. The other microbial contaminants in Unit A and from Pond to Plate at different stages were Salmonella spp., 3 × 102–5.7 × 103 and 2 × 102–6 × 102; Staphylococcus aureus, 1.7 × 103–5.7 × 103 and 1 × 103 to 9 × 104; and Vibrio parahaemolyticus, 3 × 102–2 × 104 and 3 × 104–5 × 104, respectively. However, microbial contamination was significantly reduced to <10 after subjecting to household cooking process. PRACTICAL APPLICATIONS Implementation of hazard analysis Critical Control Points (HACCPs) in the food industry is the most important approach to maintaining food safety. Identification of the Critical Control Points in the HACCPs process will help the aquaculture industry to improve its production processes by applying good aquaculture and good hygienic practices at the production level. The study further provides clear insights into identifying Critical Control Points both at the farm level and at the processing units that are important from farm to fork.
Francis Odhiambo - One of the best experts on this subject based on the ideXlab platform.
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improving sachet water quality does hazard analysis and Critical Control Points apply
Water and Environment Journal, 2014Co-Authors: Olufemi Opatunji, Francis OdhiamboAbstract:Sachet water is growing in importance as a source of drinking water for many people in Nigeria. In recent years, doubts over the quality of sachet water have grown. Commentators often cite poor distribution and storage practice for contamination of sachets. However, the integrity of the production process has been shown to be a weakness but has not received attention from the regulator or producers because of a lack of proper regulation of the industry. This study implemented the hazards analysis and Critical Control Points (HACCP) framework in eight sachet water factories in Ibadan, Nigeria. The objective was to test HACCP's viability as a proactive management tool for improving sachet water quality. The findings show that HACCP can be adopted within the sachet water industry. However, the implementation of HACCP requires both technical and behavioural changes within the production process.
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Improving sachet water quality – does Hazard Analysis and Critical Control Points apply?
Water and Environment Journal, 2013Co-Authors: Olufemi Opatunji, Francis OdhiamboAbstract:Sachet water is growing in importance as a source of drinking water for many people in Nigeria. In recent years, doubts over the quality of sachet water have grown. Commentators often cite poor distribution and storage practice for contamination of sachets. However, the integrity of the production process has been shown to be a weakness but has not received attention from the regulator or producers because of a lack of proper regulation of the industry. This study implemented the hazards analysis and Critical Control Points (HACCP) framework in eight sachet water factories in Ibadan, Nigeria. The objective was to test HACCP's viability as a proactive management tool for improving sachet water quality. The findings show that HACCP can be adopted within the sachet water industry. However, the implementation of HACCP requires both technical and behavioural changes within the production process.
R V Sudershan - One of the best experts on this subject based on the ideXlab platform.
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identification of Critical Control Points in the two selected haccp certified prawn processing units
Journal of Food Quality, 2009Co-Authors: Padmaja R Jonnalagadda, R V Sudershan, N S Raji, Raghunatha D RaoAbstract:A study on identification of Critical Control Points in two export processing units indicated the contamination (cfu/g) of raw prawns with pathogenic fecal coliforms was <10–8 × 102 in Unit A, 1 × 101–1.3 × 102 in Unit B and 1 × 103–4 × 104 in pond to plate. The other microbial contaminants in Unit A and from Pond to Plate at different stages were Salmonella spp., 3 × 102–5.7 × 103 and 2 × 102–6 × 102; Staphylococcus aureus, 1.7 × 103–5.7 × 103 and 1 × 103 to 9 × 104; and Vibrio parahaemolyticus, 3 × 102–2 × 104 and 3 × 104–5 × 104, respectively. However, microbial contamination was significantly reduced to <10 after subjecting to household cooking process. PRACTICAL APPLICATIONS Implementation of hazard analysis Critical Control Points (HACCPs) in the food industry is the most important approach to maintaining food safety. Identification of the Critical Control Points in the HACCPs process will help the aquaculture industry to improve its production processes by applying good aquaculture and good hygienic practices at the production level. The study further provides clear insights into identifying Critical Control Points both at the farm level and at the processing units that are important from farm to fork.
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Identification of Critical Control Points in the two selected HACCP-certified prawn processing units.
Journal of Food Quality, 2009Co-Authors: Padmaja R Jonnalagadda, R V Sudershan, N S Raji, D. Raghunatha RaoAbstract:A study on identification of Critical Control Points in two export processing units indicated the contamination (cfu/g) of raw prawns with pathogenic fecal coliforms was
