African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

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

Abstract

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.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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