African Journal of Food Science
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Article Number - 5E7044E64777


Vol.11(7), pp. 200-214 , July 2017
DOI: 10.5897/AJFS2016.1522
ISSN: 1996-0794



Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company



Kussaga, J. B.
  • Kussaga, J. B.
  • Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, University of Ghent, Coupure Links, 653, 9000 Ghent, Belgium.
  • Google Scholar
Luning, P. A.
  • Luning, P. A.
  • Food Quality and Design, Department of Agrotechnology and Food Sciences, Wageningen University, Axis Building 118, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
  • Google Scholar
Tiisekwa, B. P. M.
  • Tiisekwa, B. P. M.
  • Department of Food Technology, Nutrition and Consumer Sciences, College of Agriculture, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.
  • Google Scholar
Jacxsens, L.
  • Jacxsens, L.
  • Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, University of Ghent, Coupure Links, 653, 9000 Ghent, Belgium.
  • Google Scholar







 Received: 27 September 2016  Accepted: 07 March 2017  Published: 31 July 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


This study aimed at giving insight into microbiological safety output of a Hazard Analysis Critical Control Point (HACCP)-based Food Safety Management System (FSMS) of a Nile perch exporting company by using a combined assessment, FSMS-diagnosis and actual microbiological assessment. The FSMS diagnosis indicated FSMS activities at an average level operating in moderate-risk context level but with good system output. Likewise, microbiological assessment revealed a better system output with respect to pathogens (Vibrio cholerae, Listeria monocytogenes and Salmonella spp.) and faecal hygiene (Escherichia coli) as none of these were detected in any critical sampling location throughout the study. Although indicators of general process hygiene (that is, Enterobacteriaceae and TVC) exceeded regulatory limits and guidelines in raw materials and food contact materials, Staphylococcus aureus on operator’s hands were beyond the general microbiological guidelines in the fish industry. Higher contamination levels of general process hygiene and personal hygiene indicators call for improvement on hygienic design, specific production and sanitation procedures, independent validation, process automation, and change in personnel recruitment criteria.

Key words: Fish export, food safety management system, food safety, microbiological performance.

Abbreviation:

FSMS, Food safety management system; FSMS-DI, food safety management system - diagnostic instrument; CSL, critical sampling location; TVC, total viable counts; TIFPA, Tanzania Industrial Fish Processors Association; QA, quality assurance; FDA-BAM, U.S. Food and Drug Administration-Bacteriological Analytical Manual; MAS, Microbial Assessment Scheme; QMS, Quality Management System; NFQCL, National Fish Quality Control Laboratory; TBS, Tanzania Bureau of Standards; TFDA, Tanzania Food and Drugs Authority.


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APA Kussaga, J. B., Luning, P. A., Tiisekwa, B. P. M., & Jacxsens, L. (2017). Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company. African Journal of Food Science, 11(7), 200-214.
Chicago Kussaga, J. B.,. Luning, P. A., Tiisekwa, B. P. M. and Jacxsens, L.. "Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company." African Journal of Food Science 11, no. 7 (2017): 200-214.
MLA Kussaga, et al. "Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company." African Journal of Food Science 11.7 (2017): 200-214.
   
DOI 10.5897/AJFS2016.1522
URL http://academicjournals.org/journal/AJFS/article-abstract/5E7044E64777

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