Onjong Hillary Adawo, Wangoh John, Njage Patrick Murigu Kamau
Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya.
Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya; Department of Food Science, University of Pretoria, Hatfield, Pretoria 00028, South Africa.
J Food Prot. 2014 Aug;77(8):1380-9. doi: 10.4315/0362-028X.JFP-13-511.
Fish processing plants still face microbial food safety-related product rejections and the associated economic losses, although they implement legislation, with well-established quality assurance guidelines and standards. We assessed the microbial performance of core control and assurance activities of fish exporting processors to offer suggestions for improvement using a case study. A microbiological assessment scheme was used to systematically analyze microbial counts in six selected critical sampling locations (CSLs). Nine small-, medium- and large-sized companies implementing current food safety management systems (FSMS) were studied. Samples were collected three times on each occasion (n = 324). Microbial indicators representing food safety, plant and personnel hygiene, and overall microbiological performance were analyzed. Microbiological distribution and safety profile levels for the CSLs were calculated. Performance of core control and assurance activities of the FSMS was also diagnosed using an FSMS diagnostic instrument. Final fish products from 67% of the companies were within the legally accepted microbiological limits. Salmonella was absent in all CSLs. Hands or gloves of workers from the majority of companies were highly contaminated with Staphylococcus aureus at levels above the recommended limits. Large-sized companies performed better in Enterobacteriaceae, Escherichia coli, and S. aureus than medium- and small-sized ones in a majority of the CSLs, including receipt of raw fish material, heading and gutting, and the condition of the fish processing tables and facilities before cleaning and sanitation. Fish products of 33% (3 of 9) of the companies and handling surfaces of 22% (2 of 9) of the companies showed high variability in Enterobacteriaceae counts. High variability in total viable counts and Enterobacteriaceae was noted on fish products and handling surfaces. Specific recommendations were made in core control and assurance activities associated with sampling locations showing poor performance.
尽管鱼类加工厂实施了相关法规，并制定了完善的质量保证准则和标准，但仍面临与微生物食品安全相关的产品拒收问题以及由此带来的经济损失。我们通过一个案例研究，评估了鱼类出口加工商核心控制和保证活动的微生物绩效，以提出改进建议。采用微生物评估方案，系统分析了六个选定关键采样点（CSL）的微生物计数。研究了九家实施现行食品安全管理体系（FSMS）的小、中、大型公司。每次采集三个样本（n = 324）。分析了代表食品安全、工厂和人员卫生以及整体微生物绩效的微生物指标。计算了CSL的微生物分布和安全状况水平。还使用FSMS诊断工具对FSMS核心控制和保证活动的绩效进行了诊断。67%的公司的最终鱼产品微生物含量在法定可接受范围内。所有CSL均未检测到沙门氏菌。大多数公司工人的手部或手套被金黄色葡萄球菌高度污染，污染水平高于推荐限值。在包括生鱼原料接收、去头去内脏以及清洁和卫生处理前的鱼类加工台和设施状况等大多数CSL中，大型公司在肠杆菌科、大肠杆菌和金黄色葡萄球菌方面的表现优于中小型公司
