Carlos Humberto Corassin

Food Safety Systems in a Small Dairy Factory: Implementation, Major Challenges, and Assessment of Systems' Performances

The present study describes the implementation of a food safety system in a dairy processing plant located in the State of São Paulo, Brazil, and the challenges found during the process. In addition, microbiological indicators have been used to assess systems implementation performance. The steps involved in the implementation of a food safety system included a diagnosis of the prerequisites, implementation of the good manufacturing practices (GMPs), sanitation standard operating procedures (SSOPs), training of the food handlers, and hazard analysis and critical control point (HACCP). In the initial diagnosis, conformity with 70.7% (n=106) of the items analyzed was observed. A total of 12 critical control points (CCPs) were identified: (1) reception of the raw milk, (2) storage of the raw milk, (3 and 4) reception of the ingredients and packaging, (5) milk pasteurization, (6 and 7) fermentation and cooling, (8) addition of ingredients, (9) filling, (10) storage of the finished product, (11) dispatching of the product, and (12) sanitization of the equipment. After implementation of the food safety system, a significant reduction in the yeast and mold count was observed (p<0.05). The main difficulties encountered for the implementation of food safety system were related to the implementation of actions established in the flow chart and to the need for constant training/adherence of the workers to the system. Despite this, the implementation of the food safety system was shown to be challenging, but feasible to be reached by small-scale food industries.

Assessing the costs involved in the implementation of GMP and HACCP in a small dairy factory

The present study describes the costs for implementation of food safety systems in a small dairy plant located in the central region of the state of Sao Paulo, Brazil. The steps involved in the implementation of a food safety system include a diagnosis of the prerequisites, implementation of the good manufacturing practices, standard sanitation operating procedures (SSOPs), training of the food handlers and hazard analysis and critical control points (HACCP). After implementation of the food safety system, the total cost of implementing the food safety system was US

Contagem de células somáticas e produção de leite em vacas holandesas confinadas

61,812.00, signifying an impact of US

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

3.81/t of yogurt packed (0.5% of the production costs). The resources used for investment signified an additional US

Mineral adsorbents for prevention of mycotoxins in animal feeds

12.92/t (1.5% of the cost per kg of yogurt packed). It was concluded that the application of HACCP considered in this study for the yogurt production line presented an adequate cost-benefit relationship, which would improve with the passage of time and with the improvement and sedimentati...

Storage of refrigerated raw goat milk affecting the quality of whole milk powder.

ABSTRACT - The relationship between milk somatic cells count (SCC) and milk yield has been the aim of countless researchesin several countries; however, in Brazil, the literature related to this subject is scarce. Therefore, the objective of this st udy is to verifyif the losses in milk yield due to SCC increase are proportional to the yield, or absolute (independent of it) and starting fro m which SCC,the losses become evident. For this study, 13.725 observations were used, collected monthly from 6 different herds, from Januar y/2001up to June/2002. The analysis model, for lactation curve, was based upon the incomplete gama function, considering the effects of lactationorder, herd and calving season. The SCC entered in that model in two ways: as multiplicative factor (representing relative loss es) andas addictive factor (representing absolute losses). The best model was chosen based on the information criteria of Schwarz (BIC ). It isconcluded that the losses are absolute, becoming evident from 17.000 cells/mL, and they are 238 and 868 mL/day for each increas e ofone unit in the natural logarithm scale, starting from that SCC, respectively, for primiparous and multiparous.Key Words: SCC, subclinical mastitis, bovine mastitis, milk yield

Effect of peracetic acid on biofilms formed by Staphylococcus aureus and Listeria monocytogenes isolated from dairy plants

In this work, the effect of skim milk powder (0, 5%, 10%, 15% w/v) and sugar (0%, 10% w/v) on the viability of probiotic micro-organisms and on the quality of fermented milks was investigated. Fermented milks were submitted to physicochemical, microbiological and sensory analyses on the 1st, 10th and 21st days after production. Sugar inclusion did not affect the probiotic growth in fermented milks, but milk powder levels of 10–15% influenced positively the probiotic counts, which were above six log colony-forming units (cfu)/g. These findings can be useful for small dairy industries that are interested in producing flavoured fermented milks without decreasing the viability of probiotic micro-organisms during its shelf life.

Biofilm-producing ability of Listeria monocytogenes isolates from Brazilian cheese processing plants

Abstract Mycotoxins are toxic metabolites produced by several fungi species, with the aflatoxins, fumonisins, zearalenone, trichothecenes and ochratoxin A being the most important found in feedstuffs. The economic impact caused by mycotoxins motivated the investigation of detoxification strategies to reduce its bioavailability by enterosorption. Although there are several types of adsorbents, the efficiency of the adsorption depends on the physical and chemical characteristics of both the adsorbent and the mycotoxin. This review describes the most important types of mineral adsorbents [aluminosilicates, HSCAS, bentonites (montmorillonites), zeolites, sepiolite, diatomite and activated carbons] used in feeds, especially for poultry and pigs, and their adsorption mechanisms.

Recent Trends in Microbiological Decontamination of Aflatoxins in Foodstuffs

The aim of this study was to evaluate the influence of the growth of lipolytic bacteria in raw goat milk stored under refrigeration for different periods on quality parameters of goat milk powder during its shelf life. Fresh goat milk (100L) was collected after milking, divided into 3 identical fractions, and stored at 4°C for 1, 3, and 5d. On d 1, 3, and 5, one sample (1L) was collected and used for microbiological and chemical analysis, and the remaining fraction (almost 30L) was spray dried and stored at 25°C. Milk powder was submitted to microbiological, chemical, and sensory analysis immediately after production, and on d 60, 120, and 180. Lipolytic psychrotrophic counts and total free fatty acid content did not increase in raw milk during storage. However, peroxide value, caprylic and capric acid concentrations, and total free fatty acid content of milk powder increased during 180d of storage, with higher levels found in milk powder manufactured with raw milk stored for 5d. Capric odor and rancid flavors increased in milk powder during storage, regardless the of storage of raw milk for 1, 3, or 5d. Heat treatments used during powder processing destroyed lipolytic psychrotrophic bacteria, but did not prevent lipolysis in milk powder. Results of this trial indicate that the storage of raw goat milk at 4°C should not exceed 3d to preserve the quality of goat milk powder during its shelf life of 180d.

Animal Health: Mycotoxins

This research investigated the removal of adherent cells of 4 strains of Staphylococcus aureus and 1 Listeria monocytogenes strain (previously isolated from dairy plants) from polystyrene microtiter plates using peracetic acid (PAA, 0.5%) for 15, 30, 60, and 120 s, and the inactivation of biofilms formed by those strains on stainless steel coupons using the same treatment times. In the microtiter plates, PAA removed all S. aureus at 15 s compared with control (no PAA treatment). However, L. monocytogenes biofilm was not affected by any PAA treatment. On the stainless steel surface, epifluorescence microscopy using LIVE/DEAD staining (BacLight, Molecular Probes/Thermo Fisher Scientific, Eugene, OR) showed that all strains were damaged within 15 s, with almost 100% of cells inactivated after 30 s. Results of this trial indicate that, although PAA was able to inactivate both S. aureus and L. monocytogenes monospecies biofilms on stainless steel, it was only able to remove adherent cells of S. aureus from polystyrene microplates. The correct use of PAA is critical for eliminating biofilms formed by S. aureus strains found in dairy plants, although further studies are necessary to determine the optimal PAA treatment for removing biofilms of L. monocytogenes.