CC BY
19
Научни трудове на Съюза на учените в България-Пловдив, серия Б. Естествени и хуманитарни науки, т. XVIII, ISSN 1311-9192 (Print), ISSN 2534-9376 (On-line), 2018. Scientific researches of the Union of Scientists in Bulgaria-Plovdiv, series B. Natural Sciences and the Humanities, Vol. XVIII, ISSN 1311-9192 (Print), ISSN 2534-9376 (On-line), 2018.
EVALUATION OF PRELIMINARY PROGRAMS AS A BASIS FOR QUALITY CONTROL IN THE DAIRY INDUSTRY
Alush Musaj 1, Valdet Gjinovci1, Dilaver Salihu1, Lorika Salihu2, Arbnora Nuli3, Nita Ferizi3 1. University of Mitrovica "Isa Boletini" Faculty of Food Technology, Mitrovica,Kosovo2. Master of Chemistry and Metallurgy - Sofia, Bulgaria 3. Master University of Mitrovica "Isa Вoletini" - Food Technology;
Kosovo.
Abstract:
The paper shows the assessment of the way of applying the preliminary programs at the dairy factory in the Aldi dairy factory, which is located in the city of Mitrovica. The factory in question made the processing of fresh milk in several different products such as yogurt, yoghurt, secondary curd cheese products with peppers etc. Milk as a raw material is taken from the farmers of the Mitrovica region and depending on the amount that is accumulated each day depends on the amount of products that are processed.
The GMP application method is taken from the EU Code and Rules and the Hygiene Package of our country (EU Guidelines 89/397 and 93/43 / EC). The verification method is based on the hygienic assessment after the application of GMP.
The results of the work show the current state of the application of the previous programs at the plant, comparing with the way of the Food Safety Management System (SMSU). The purpose of ISO 22ooo: 2oo5 standard. BRC [Britney Ratial Consortium]. IFS [Intercontinental Food Standard]. FMEA [Falure mode effect analytsis]. Key words: Milk, Standards, Application Methods of GMP.
Introduction
To ensure a sustainable product that meets the requirements of food safety, quality and customer expectations, the main requirements needed for all aspects of food production, storage and distribution should be considered. Staff training, process security and storage facilities (buildings and equipment), quality assurance, new product development, food legislation and product distribution are the preconditions and established practices to be implemented in the organization and management of the company [ B. Jarvis, 2014]. HACCP systems
Risk Control at Critical Control Points (HACCP) is a preventive-based food control system, thus identifying at what stage the risk may be we have the ability to take measures to prevent this risk. It includes all types of risk, chemical, biological and physical, starting from the raw material, continuing with the processing process, followed by the distribution phase to the point where it is taken by consumers. The HACCP food safety system provides manufacturers, food suppliers and retailers with the confidence that the food they sell is safe (S. Mortimore and C. Wallace, 2013). In the Republic of Kosovo, Regulation no. 11/2011, Section 6, obliges business operators of the food industry to work based on HACCP principles.
ISO Series The International Organization for Standardization (ISO) aims at achieving uniformity worldwide and removing technical trade barriers. The ISO 22oo: 2005 standard integrates the HACCP system principles and application steps developed by the Food Codes Commission [CAC]. The ISO 2200 does not arise to replace the BRC and IFS standards. The requirements focus on the application of the HACCP method and in some specific aspects of the construction structure of the enterprise.
Methodology of work
The PMP verification was done at the Aldi dairy factory, which has been in the HACCP implementation phase. Standard Preliminary Programs, which are based on EU rules and Hygienic Package of our country (EU Guidelines 89/397 and 93/43 / EC) have been used for verification. Initially, Preliminary Programs were verified, using a comparative method based on the requirements of the EU and our country's legislation and with regular monthly factory visits for a period of three months. The verification method is based on the hygienic assessment after the application of GMP. Hygienic assessment includes samples taken during work, including 2 samples from staff hands, 2 samples from working equipment, 1 sample without product, samples for air quality, including 1 sample from the administration office and 3 samples from the environment working area, such as processing area, packaging area and storage area. These samples have been researched for the total number of mesophilic bacteria, oysters and peaks. The analyzes were conducted in the Microbiological Laboratory of the Faculty of Food Technology at Isa Boletini University. For the final product analysis 3 samples were taken after processing at the plant as well as 3 samples after release. In these samples the total number of mesophilic bacteria, coliform bacteria, Staphylococcus aureus and Esch. Coli was investigated. The samples were taken and worked according to ISO standards.
Selection from manufacturers
System HACCP Good production practice Good Laboratory Practice
Good Farming Practice
Returni
Transport Personal Pest ng the
and hygiene control produc
storage and t back
residues y mass
Legal Requirements Figure 1: Legal Requirements for Quality Assurance (Source: IFS, 2013).
Within the plant are placed thermometers in different areas, both in the receiving area, in the processing area, and in the storage area, as temperature and humidity control inside the factory spaces is essential to avoid contamination that comes with their growth. The proper temperature during processing and storage ensures the quality of food products. Incorrect temperature during milk processing would reduce the shelf life of the product. Incorrect temperatures can also cause the rapid deterioration of the product. [S. Piramuthu, W. Zhou, 2001.]
Within the production areas, air ventilation equipment is missing. Non-ventilation of the air creates the accumulation of humidity and various gases, to avoid these accumulation we recommended monitoring this step by placing air ventilation devices. For this reason samples of air quality were taken in different factory spaces. Microbiological analyzes are made for three types of products produced by the factory: yoghurt, turkey, and kajmak peppers. Samples for analysis were taken after product production and packaging in the plant.
Results of discussions
To verify the hygiene of the equipment, we have taken a sample from the duplicator and curd bag, the storage of yogurt in factory warehouse, the air quality, and the transport of the product to the shopping malls, and the mesophilic microorganisms and the molds and tips.
Table. 1. Maintain yogurt at different temperatures
Product Temperature °C Control Days during storage
1 days 14 days 28 days
Yogurt Total number of mesophilic bacteria cfu / cm3
8 0 12 28
12 0 42 1114
Table 2. Microbiological results of air quality
Sample Quantity of sample (ml) Total number of mesophilic bacteria (cfu / cm3) Number of oysters and yeasts (cfu / cm3)
Processing area 0.1 49 16
Packaging area 0.1 24 8
Depo 0.1 38 2
Manage 0.1 46 4
Table: 3.Yogurt microbiological analysis
Test parameters Standard method Quantity of sample (ml) Allowed limits Test results
Staphylococcus ISO 6888-2:1999 0.01 0 Not found
aureus
Eschrichia coli ISO 16649-2:2001 0.01 0 Not found
Coliform bacteria ISO 4832:2006 0.01 0 Not found
Total number of live ISO 4832:2003 0.01 1100 cfu /cm3
mesophilic bacteria
Sample Type Parameter Result (cfu/cm3) Method
Yogurt Total aerobic microorganisms >3.0x107 ISO 4833:2003
Escherichia coli Absence ISO 16649-2:2001
Yogurt Total of aerob microorganisms 1.0x105 ISO 4833:2003
Escherichia coli Absence ISO 16649-2:2001
Spectacle with butter Total of aerob microorganisms 5.2x106 ISO 4833:2003
Escherichia coli Absence ISO 16649-2:2001
Conclusion
During this research we can conclude the following:
Factors that influence the change of the quality values of the scab from table 1. At storage temperature at 8 ° C on the 28th day it loses nutritional composition for consumption. At 12 ° C from the 14th and 28th day, it loses organoleptic value for consumption is not allowed in the market.
Table 2. In the processing area, the number of mesophilic bacteria is 49 / cfu / cm3, and the number of mice and yeasts 16 / cfu / cm3, due to insufficient ventilation.
In table 6. Yogurt in the market space aerobic microorganisms are > 3,0 x 10 7, cause of poor
hygiene during processing.
Recommendation
• The company recognizes processing rules in a hygienic way and recognizes good working practices to achieve safe consumer product production.
• The company does not keep regular records on hygiene activities, temperature monitoring, waste management and equipment maintenance.
• The PMP verification has resulted in changes in process steps as was the case of the filtration step, and in the yogurt and yogurt processing area.
• The company is working to implement HACCP.
• Results from the analysis of the presence of pathogenic microorganisms show that they are not present in the hands of personnel, packaging, work equipment and final products.
Referencat
[1] Alli, I. (2004). Food Quality Assurance: Principles & Practices, CRC Press, Boca Raton, London, New York, Washington, D.C.
[2] Alli, I. (2016). Food Quality Assurance Principles and Practices, CRS Press Boca Raton, London, New York, Washington, D.C.
[3] Bijo, B. (2012). Higjiena e produkteve me origjine shtazore, Albshop, Tirane,
[4] Board, N. (2012). The complete Technology Book on Dairy of Poultry Industries with Farming and Processing (2nd Revised Edition).
[5] Burimi: Testo ORG, 2017
[6] Cecchetti, V. (2009). Chimica Farmaceutica e Tossicologica.
[7] Council Directive 93/43/EEC, on the hygiene of foodstuffs.
[8] Cusato, S., Tavolaro, P., & De Oliveira, C. (2012). Novel Technologies in Food Science.
[9] EC (European Commission), (2001). Overview of Microbiological Criteria for Foodstuffs in Community Legislation in Force. [Online] Available at http://europa.eu.int/comm/food/fs/sfp/mr/mr_crit_en.pdf. Accessed April 11, 2003.
[10] EHEDG Secretariat (2004), EHEDG Guidelines, Doc 8 Hygienic Equipment Design Criteria, Germany.
[11] European Committee for Standardisation (2005), Guidelines on HACCP, GMP and GHP for ASEAN Food SMEs.
[12] GMP, Cornell University [online], https://dairyextension.foodscience.cornell.edu/resources/good-manufacturing-practices
[13] http://durexcoverings.com/industries-served/food-beverage/
[14] http://images.mydoorsign.com/img/lg/S/die-cut-restroom-sign-kit-se-6528.png
[15] http://www.clipartbro.com/categories/wash-hands-clip-art-clipart
[16] http://www.domyownpestcontrol.com/protecta-rtu-mouse-bait-station-p-1294.html
[17] http://www.foodsafetymagazine.com/
