Department of Food Science and Technology, Central Taiwan University of Science and Technology, Taichung, Taiwan, 40601, ROC.
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, 40227, ROC.
J Food Sci. 2021 Jan;86(1):40-54. doi: 10.1111/1750-3841.15553. Epub 2020 Dec 16.
In our study, a food safety management system was developed for a chaga mushroom biotechnology product manufacturer, with the purpose of meeting the quality demands of customers and enhancing the manufacturer's reputation. The study focused on identifying the potentially significant hazards present at each stage of the production process for chaga mushroom capsule products, and on ensuring that the biotechnology company in question has fully implemented ISO22000:2018 and the HACCP methodology. The results indicate that, in the 1 year following the implementation of ISO 22000:2018, there was a statistically significant drop (P < 0.05) in the coliforms level of the tested biotechnology product samples that started in the ninth month following implementation. The rapid screening of mycotoxin, heavy metal, and pesticide residue levels also increased monitoring intensity and strengthened the periodic rotation plan, enabling control over potential problems relating to raw materials and ensuring product quality. This finding reveals the importance and necessity of rapid screening for small- and medium-sized food industry enterprises. Furthermore, 1 year after the system's implementation, the defect rate for chaga products was also observed to have declined, and the number of process flow anomalies requiring correction was also found to have decreased significantly (P < 0.05), indicating that safety and quality levels were improving and stabilizing. If implemented over a longer period of time, the food safety management system's benefits would stand out even more, and significant improvements would be observed for more monitored items. PRACTICAL APPLICATION: Few studies have touched on food safety management systems (FSMSs) developed for capsule health food products. The enterprise examined in this study had actively worked to improve its quality system and meet its customers' needs through the implementation of the FSMSs.
在我们的研究中，为一家桦褐孔菌生物技术产品制造商开发了食品安全管理体系，旨在满足客户的质量要求并提升制造商的声誉。研究重点在于识别桦褐孔菌胶囊产品生产过程中每个阶段存在的潜在显著危害，并确保所涉及的生物技术公司全面实施了 ISO22000:2018 和 HACCP 方法学。结果表明，在实施 ISO 22000:2018 后的 1 年内，从实施后第 9 个月开始测试的生物技术产品样本中的大肠菌群水平呈显著下降（P < 0.05）。真菌毒素、重金属和农药残留水平的快速筛选也增加了监测强度并加强了定期轮换计划，从而控制与原材料相关的潜在问题并确保产品质量。这一发现揭示了快速筛选中小型食品工业企业的重要性和必要性。此外，在系统实施 1 年后，桦褐孔菌产品的缺陷率也观察到下降，需要纠正的工艺流程异常数量也显著减少（P < 0.05），表明安全和质量水平正在提高和稳定。如果实施更长时间，食品安全管理系统的效益将更加突出，更多监测项目将观察到显著改善。实际应用：很少有研究涉及为胶囊保健品开发的食品安全管理体系 (FSMS)。本研究中检查的企业通过实施 FSMSs 积极努力改善其质量体系并满足客户需求。
