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A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness

This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim Univer...

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Autores principales: Atambayeva, Zhibek, Nurgazezova, Almagul, Rebezov, Maksim, Kazhibayeva, Galiya, Kassymov, Samat, Sviderskaya, Diana, Toleubekova, Sandugash, Assirzhanova, Zhanna, Ashakayeva, Rysqul, Apsalikova, Zukhra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9258911/
https://www.ncbi.nlm.nih.gov/pubmed/35811973
http://dx.doi.org/10.3389/fnut.2022.902760
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author Atambayeva, Zhibek
Nurgazezova, Almagul
Rebezov, Maksim
Kazhibayeva, Galiya
Kassymov, Samat
Sviderskaya, Diana
Toleubekova, Sandugash
Assirzhanova, Zhanna
Ashakayeva, Rysqul
Apsalikova, Zukhra
author_facet Atambayeva, Zhibek
Nurgazezova, Almagul
Rebezov, Maksim
Kazhibayeva, Galiya
Kassymov, Samat
Sviderskaya, Diana
Toleubekova, Sandugash
Assirzhanova, Zhanna
Ashakayeva, Rysqul
Apsalikova, Zukhra
author_sort Atambayeva, Zhibek
collection PubMed
description This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim University of Semey. Critical control points (CCPs) were identified and applied in the HACCP plan. The different hazards were detected at each processing step, whereas each CCP in the HACCP plan was identified and accompanied with the appropriate significant hazard, critical limit, monitoring of the CCP, and corrective actions, confirming that the enterprise has fully employed the HACCP methodology and ISO 22000:2018. Our results indicate that during almost 1 year following the implementation of ISO 22000:2018, the coliform level of tested patties significantly dropped (p < 0.05) after 6 months of implementation (coliform count dropped from 4.4 MPN/g to 1.8 MPN/g). The rapid screening of the bacterial count, heavy metals, pesticide residue, and physical contamination levels also improved monitoring assertiveness, allowing them to deal with foreseeable issues linking to resources and guarantee product quality. Cesium-137 was recorded as 5.4 ± 2.9627 Bq/kg in horsemeat and 6.7 ± 2.7045 in poultry. The activity of cesium-137 did not exceed the MAC. This result discloses that prompt screening is the foremost and necessary step for small enterprises. According to this study, the “acceptance of raw materials” is the most important CCP, and their control, particularly in small-scale meat processing enterprises, can actually prevent many negative outcomes. The implementation of both standards improved food quality by declining the flaw rates for patties, and the number of flow inconsistencies needed for correction in the process also dropped significantly (p < 0.05), demonstrating that safety and quality points were improving. If the application of the HACCP plan were to continue over an extended period of time, the Food Safety Management System's (FSMS) benefits would be more substantial improvements to a greater number of items being monitored. The process of implementing HACCP principles and ISO 22000:2018 could be arduous but achievable enough to be used in small industries with significant outcomes.
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spelling pubmed-92589112022-07-07 A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness Atambayeva, Zhibek Nurgazezova, Almagul Rebezov, Maksim Kazhibayeva, Galiya Kassymov, Samat Sviderskaya, Diana Toleubekova, Sandugash Assirzhanova, Zhanna Ashakayeva, Rysqul Apsalikova, Zukhra Front Nutr Nutrition This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim University of Semey. Critical control points (CCPs) were identified and applied in the HACCP plan. The different hazards were detected at each processing step, whereas each CCP in the HACCP plan was identified and accompanied with the appropriate significant hazard, critical limit, monitoring of the CCP, and corrective actions, confirming that the enterprise has fully employed the HACCP methodology and ISO 22000:2018. Our results indicate that during almost 1 year following the implementation of ISO 22000:2018, the coliform level of tested patties significantly dropped (p < 0.05) after 6 months of implementation (coliform count dropped from 4.4 MPN/g to 1.8 MPN/g). The rapid screening of the bacterial count, heavy metals, pesticide residue, and physical contamination levels also improved monitoring assertiveness, allowing them to deal with foreseeable issues linking to resources and guarantee product quality. Cesium-137 was recorded as 5.4 ± 2.9627 Bq/kg in horsemeat and 6.7 ± 2.7045 in poultry. The activity of cesium-137 did not exceed the MAC. This result discloses that prompt screening is the foremost and necessary step for small enterprises. According to this study, the “acceptance of raw materials” is the most important CCP, and their control, particularly in small-scale meat processing enterprises, can actually prevent many negative outcomes. The implementation of both standards improved food quality by declining the flaw rates for patties, and the number of flow inconsistencies needed for correction in the process also dropped significantly (p < 0.05), demonstrating that safety and quality points were improving. If the application of the HACCP plan were to continue over an extended period of time, the Food Safety Management System's (FSMS) benefits would be more substantial improvements to a greater number of items being monitored. The process of implementing HACCP principles and ISO 22000:2018 could be arduous but achievable enough to be used in small industries with significant outcomes. Frontiers Media S.A. 2022-06-22 /pmc/articles/PMC9258911/ /pubmed/35811973 http://dx.doi.org/10.3389/fnut.2022.902760 Text en Copyright © 2022 Atambayeva, Nurgazezova, Rebezov, Kazhibayeva, Kassymov, Sviderskaya, Toleubekova, Assirzhanova, Ashakayeva and Apsalikova. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Atambayeva, Zhibek
Nurgazezova, Almagul
Rebezov, Maksim
Kazhibayeva, Galiya
Kassymov, Samat
Sviderskaya, Diana
Toleubekova, Sandugash
Assirzhanova, Zhanna
Ashakayeva, Rysqul
Apsalikova, Zukhra
A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
title A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
title_full A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
title_fullStr A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
title_full_unstemmed A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
title_short A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
title_sort risk and hazard analysis model for the production process of a new meat product blended with germinated green buckwheat and food safety awareness
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9258911/
https://www.ncbi.nlm.nih.gov/pubmed/35811973
http://dx.doi.org/10.3389/fnut.2022.902760
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