Developing Flowcharts for Hazard Analysis in Seafood Retail: Critical Control Point Verification
Journal Title: Journal of Food Quality and Hazards Control - Year 2024, Vol 11, Issue 3
Abstract
Background: Implementing Hazard Analysis and Critical Control Point (HACCP) management across the supply chain is promoted globally to ensure the safety of marine food products due to their rapid quality deterioration. However, many seafood retail stores deviate from adopting these practices. Therefore, in this study, we aimed to create a flowchart based on HACCP and validate it in retail stores. Methods: Chub mackerel (Scomber japonicus), scallops (Patinopecten yessoensis), and whiteleg shrimp (Litopenaeus vannamei) specimens were purchased from a supermarket from August to December 2020. The handling information of these products from receipt to sales was obtained to prepare an HACCP plan for retail stores. Groups adhering to and deviating from flowchart conditions were categorized as Critical Control Point (CCP)-compliant and CCP-deviant, respectively. Four samples of each product for each condition were analyzed. Bacterial viability was evaluated using the flat agar culture method. Escherichia coli and Vibrio parahaemolyticus were detected using the Brilliant Green-Lactose-Bile and material point methods, respectively. Product freshness was assessed by determining K-values using High-Performance Liquid Chromatography. Results were compared using Student’s t-test. Results: At elevated storage temperatures, bacterial growth rates were higher in chub mackerel and whiteleg shrimp than those in scallops. E. coli was not detected in any sample, whereas V. parahaemolyticus was detected in scallops and whiteleg shrimp but not in chub mackerel. CCP-deviant refrigerated scallops had increased V. parahaemolyticus counts; however, it did not differ between the frozen scallop and whiteleg shrimp. K-values increased more rapidly in CCP-deviant chub mackerel, whiteleg shrimp, and refrigerated scallops, but not in frozen scallops. Inadequate temperature control during display and sale markedly deteriorated the quality of marine products. Conclusion: Setting CCPs for marine food product display and sale while controlling temperature can preserve product quality. The flowchart created in this study can be broadly used for marine retail stores. DOI: 10.18502/jfqhc.11.3.16588
Authors and Affiliations
H. Seki,
Keywords
Related Articles
- EP ID EP751020
- DOI -
- Views 4
- Downloads 0
Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented mi...
Risk Assessment of Phthalate Compounds in Bottled Water Consumed in Isfahan, Iran
Background: Phthalates are main ingredients of polyethylene terephthalate (PET) bottles used for storage of water. These compounds can cause adverse effects on human health. The purpose of this study was the quantificati...
Evaluation of Fatty Acid and the Composition of Six Different Species of Freshwater Fish in the North of Algeria
Background: Few studies have been published about the quality of freshwater fish in Algeria. This study determined the chemical composition and the fatty acid of six species of freshwater fish cultivated in the North reg...
Extraction and Characterization of Chitosan from Snail Shells (Achatina fulica)
Background: Chitosan due to biodegradable and non-toxic characteristics has versatile applications. Extraction and characterization of Chitosan from Snail Shells In January, 2023 Achatina fulica was performed. Methods: A...
Acrylamide Content in Food Commodities Consumed in North Macedonia and Its Risk Assessment in the Population
Background: Acrylamide (AA) is an important food contaminant resulted from Maillard reaction during thermal processing of carbohydrate rich food commodities. The present paper reports the data for the AA content in some...