A trial for Application of Food Safety Tool (HACCP) on Small Cheese Processing Unit for Reduction of Microbiological and Chemical Contamination.

Ebied, Nahla; Elsebaey, Ehab F.; Abass, Mona; Abdou, Mostafa Safwat

doi:10.21608/ejvs.2022.106705.1313

A trial for Application of Food Safety Tool (HACCP) on Small Cheese Processing Unit for Reduction of Microbiological and Chemical Contamination.

Document Type : Original Article

Authors

¹ Department of Food Hygiene, Kafr El-Sheikh, Provincial Lab, Animal Health Research Institute, Agricultural Research Center (ARC), Egypt.

² Department of Biochemistry, Kafr El-Sheikh, Provincial Lab, Animal Health Research Institute, Agricultural Research Center (ARC), Egypt

³ Department of Bacteriology, Kafr El-Sheikh, Provincial Lab, Animal Health Research Institute, Agricultural Research Center (ARC), Egypt

10.21608/ejvs.2022.106705.1313

Abstract

The study was to apply the (HACCP) system guidelines for the first time in a small processing unit of soft cheese production in a small-scale cheese plant in the Agriculture secondary school, Kafr El-sheikh governorate, Egypt, to obtain safe natural produced soft cheese. The (PRPs) were primarily executed. The detection of CCPs and OPRPs was made by applying a decision tree. The HACCP plan was investigated for microbial and chemical hazards. The results reflected that, raw milk was the most hazardous and important control point as a raw material that contains high levels of total bacterial, total coliform, total fungi, and Staph. aureus count (3×106±2.3×103CFU/ml, 0.72×103± 0.2×10 CFU /ml, 1.08×104±0.9×10, and 2×103±1.5×10 CFU/ml), as a microbial hazard, respectively. The greatest serious chemical hazard AflatoxinM1 was in all of the examined milk samples by(100%), 10% out of them exceeded PL. (50ppt), subsequently, cheese samples contained AflatoxinM1 by (100%), 30% of them exceeded the PL. Swab test results reflected heavy microbial contamination. Staph. aureus was detected from tables, food handlers, and hand washing basins with mean results of 1×102±0.3 x10, 2.8×104±1.1 x102, and 3x106±2.3 x103 CFU/cm2, respectively. After HACCP application, the total bacterial and fungi count in the cheese product reduced to 0.6×10±0.2×10 and 1×10 CFU/gm respectively, while coliform and Staph. aureus were not detected. Heavy metals (Cadmium, Lead, and Arsenic) were not detected. With PRPs application, HACCP system could be applied on small processing units.

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