Application of the HACCP system during the production of tomato paste
Other Title(s)
تطبيق نظام الهاسب أثناء إنتاج معجون الطماطم
Joint Authors
Mursi, Usamah Mahmud
Khalaf, Hasan Hasan Ali
Shrubih, Ashraf Mahdi
al-Sadani, Rauf Muhammad Abd Allah
Jabir, Usamah Muhammad
Source
Annals of Agricultural Science, Moshtohor
Publisher
Banha University Faculty of Agriculture
Publication Date
2021-12-31
Country of Publication
Egypt
No. of Pages
13
Main Subjects
English Abstract
Food Safety is a fundamental public health concern, and achieving a safe supply poses major challenges for organisations involved in the food chain.
A vide number of food borne hazards, both familiar and new, pose risks to health and obstructions to international trade in foods.
These hazards must be properly analysed, assessed and managed to meet growing and increasingly complex sets of global food chain.
Proper implementation of food hygiene principles across the food chain in conjunction with Hazard Analysis and Critical Control Points system will ensure food safety.
In this study, microbiological, pesticide residuals and heavy metals qualities of a tomato (Lycopersicon esculentum) paste (36-38%) production line (ripe tomato, washing, sorting, crushing, refining, concentrating, sterilization and aseptic filling) and its preservation in UCI company was studied using the HACCP method.
Samples generated during the steps described previously were analyzed by determining microbiological characteristics.
Samples were analyzed for total aerobic bacterial count, coliform count and yeast & mould count .
The microorganisms involved in spoilage of products were E.
Coli, Bacillus, Staphylococcus, Salmonella and Clostridium bacteria .
Results of the critical control points (CCPs) of tomato paste processing line.
The analysis of selected microbiological parameters during production tomato paste that was down gradually until get the finally product within agreement for theEgyptian Standards.
The preserved tomato paste exhibited a pesticide residue was lower than those presented in theEgyptian and the EU Standards.
On the other hand, Results of heavy metals was not detected for finaly proudeted .
Data Type
Conference Papers
Record ID
BIM-1432417
American Psychological Association (APA)
Khalaf, Hasan Hasan Ali& Shrubih, Ashraf Mahdi& al-Sadani, Rauf Muhammad Abd Allah& Mursi, Usamah Mahmud& Jabir, Usamah Muhammad. 2021-12-31. Application of the HACCP system during the production of tomato paste. . Vol. 59, Special issue (2021), pp.389-401.Qalyoubia Egypt : Banha University Faculty of Agriculture.
https://search.emarefa.net/detail/BIM-1432417
Modern Language Association (MLA)
Khalaf, Hasan Hasan Ali…[et al.]. Application of the HACCP system during the production of tomato paste. . Qalyoubia Egypt : Banha University Faculty of Agriculture. 2021-12-31.
https://search.emarefa.net/detail/BIM-1432417
American Medical Association (AMA)
Khalaf, Hasan Hasan Ali& Shrubih, Ashraf Mahdi& al-Sadani, Rauf Muhammad Abd Allah& Mursi, Usamah Mahmud& Jabir, Usamah Muhammad. Application of the HACCP system during the production of tomato paste. .
https://search.emarefa.net/detail/BIM-1432417
