HACCP Hazard Analysis

Olive oil has proven nutritional value and can command a high market price for farmers and processors. It promises significant income generating potential as well as social empowerment. To meet consumers' expectations for quality, safety and authenticity‚ olive oil products should be grown, harvested and processed according to internationally recognized food safety management standards. Instead of retrospectively inspecting and testing the end-product‚ a preventative approach that anticipates potential biological, chemical and physical hazards at all stages of the value chain should be incorporated to preserve the quality and ensure the safety of olive oil and olive fruits. In this research paper‚ we overlay a HACCP food safety management system on the olive oil value chain in Tunisia. Given the importance of Tunisia in the international market of olive oil‚ we discuss HACCP in context of the country specificities and we analyze the possibilities and challenges of implementing HACCP in the Tunisian olive oil industry. HACCP promises several advantages including the preservation of product quality and safety for human consumption. Moreover, HACCP can aid Tunisian export sales‚ improve customers satisfaction and enhance Tunisian branding and marketing. However‚ this food safety management system requires the commitment of significant resources and the engagement of all stakeholders in the plan.

The safety of fresh beef meat in Beni represents a major public health concern, primarily due to precarious slaughtering, transportation, and marketing conditions. The lack of a cold chain, non-aseptic handling, and prolonged exposure to ambient temperatures promote significant microbial contamination, thereby exposing consumers to the risk of foodborne diseases. Objective: The primary aim of this study was to evaluate the microbiological quality of fresh beef sold in Beni by comparing contamination levels in samples collected at the slaughterhouse and from local butcheries. This was achieved through the

Resume – De tout temps les populations sahariennes ont eu a fabriquer localement leur propre vinaigre. Cette production est une tradition ancestrale qui utilise un materiel artisanal et confere au vinaigre elabore des avantages que l’on ne retrouve pas chez le vinaigre industriel. Pour la fabrication, leurs choix se basent sur des dattes communes de faible valeur marchande au gout generalement acide. Le vinaigre est obtenu par la mise en fermentation d’une mesure de dattes pour deux mesures d’eau, auxquelles sont additionnees, selon les techniques du savoir faire traditionnel certaines substances : ble, orge, harmel, coriandre, piment, sel de table, clou en fer, charbon et huile de table. La duree de fermentation est de 40 a 50 jours. Du point de vue qualite hygienique, le produit elabore est exempt de tout germe pathogene. Neanmoins, avec un taux eleve d’alcool se situant entre 3,61 a 4,90°, son acidite totale en fonction des methodes, s’avere plus ou moins tres importante; avec 15...

Con el proposito de facilitar el control basado en las relaciones entre etapas (concepcion: cliente-proveedor), en el trabajo se desarrolla una herramienta orientada al ordenamiento y clasificacion de caracteristicas tecnologicas del proceso industrial de la cana de azucar, a traves de la integracion de elementos del Despliegue de la Funcion Calidad (siglas en ingles: QFD), el Paradigma Decisional Multicriterio y el Analisis de Cluster. De esta forma se obtiene el balance de criterios multiples segun el grado de la relacion entre las caracteristicas tecnologicas que intervienen en la produccion que se ejecuta, para establecer el esquema de control del proceso industrial

Cette étude visait à évaluer les propriétés phytochimiques et biologiques de l’extrait éthanolique de Ruta montana, en particulier sa capacité à atténuer la toxicité induite par le fongicide tébuconazole (TBC) chez le rat Wistar. L’approche expérimentale a combiné des analyses in vitro, in vivo et in silico pour obtenir une vision complète du potentiel thérapeutique de la plante.L’analyse phytochimique a révélé des teneurs élevées en polyphénols, flavonoïdes et tanins, avec l’hespéridine comme composé majeur. L’extrait a montré une forte activité antioxydante (tests DPPH, ABTS, CUPRAC) ainsi qu’une activité antimicrobienne notable contre plusieurs souches pathogènes telles que E. coli et P. aeruginosa.Les tests in vivo ont démontré des effets anti-inflammatoires (modèle d’œdème à la xylène) et analgésiques (test d’immersion de la queue), comparables à ceux de médicaments de référence. Ces effets étaient dose-dépendants, particulièrement marqués à 100 mg/kg d’extrait.L’administration combinée de Ruta montana avec le tébuconazole chez les rats a significativement réduit les marqueurs de toxicité hépatique, rénale et hormonale induits par le fongicide.

Keamanan pangan merupakan aspek krusial dalam industri makanan tradisional Indonesia, termasuk produksi dodol yang rentan terhadap kontaminasi biologis, kimia, dan fisik. UMKM dodol di Indonesia umumnya masih belum menerapkan sistem manajemen keamanan pangan yang memadai, sehingga diperlukan implementasi sistem HACCP untuk meningkatkan kualitas dan keamanan produk. Penelitian ini bertujuan untuk menganalisis kondisi Good Manufacturing Practices (GMP) dan merancang sistem HACCP pada UMKM produksi dodol di Tamblang, Buleleng, Bali. Penelitian menggunakan pendekatan deskriptif melalui observasi lapangan, wawancara mendalam, dan evaluasi menggunakan formulir BPOM untuk penilaian ketidaksesuaian GMP. Analisis dilakukan terhadap seluruh tahapan produksi dodol mulai dari penerimaan bahan baku hingga penyimpanan produk akhir. Evaluasi menunjukkan UMKM berada pada level IV (tidak layak) dengan 19 penyimpangan, meliputi 7 penyimpangan kritis, 6 serius, 4 mayor, dan 2 minor. Identifikasi bahaya menghasilkan tiga Critical Control Points (CCP): pemasakan dengan batas kritis suhu 110-120°C selama 2-3 jam, pengemasan dengan fokus pada kebersihan kemasan dan APD pekerja, serta penyimpanan pada suhu ≤25°C dalam ruang kering. UMKM dodol di Tamblang, Buleleng masih berada pada level IV (tidak layak) dalam penerapan GMP dengan 19 penyimpangan yang ditemukan. Sebelum menerapkan sistem HACCP, UMKM harus memperbaiki aspek-aspek GMP yang menjadi prasyarat dasar. Implementasi HACCP dengan tiga CCP utama dan dokumentasi yang tepat dapat secara signifikan meningkatkan keamanan pangan dan kualitas produk dodol tradisional Indonesia.

Metode penelitian menggunakan pendekatan deskriptif melalui studi literatur, wawancara, observasi lapangan, dan checklist evaluasi. Hasil evaluasi GMP menunjukkan bahwa UMKM berada pada Level IV (tidak layak) dengan 10 penyimpangan yang terdiri dari 3 ketidaksesuaian kritis, 4 serius, 2 mayor, dan 1 minor. Penyimpangan kritis meliputi bahan baku tidak disortasi, penggunaan telur tanpa pengecekan kesegaran, dan kemasan non-food grade. Berdasarkan analisis bahaya, ditetapkan 3 Critical Control Points (CCP) yaitu: CCP1 pada proses penggorengan (suhu 160-180°C, waktu 3-5 menit), CCP2 pada pencampuran adonan (waktu maksimal 10 menit), dan CCP3 pada pengemasan dan penyimpanan (kemasan food grade kedap udara). Rancangan sistem HACCP mencakup manual HACCP, prosedur operasional, formulir dan rekaman, serta instruksi kerja. Sebelum implementasi HACCP, UMKM harus melakukan perbaikan mendasar terhadap aspek GMP, terutama penyimpangan kategori kritis dan serius, untuk memenuhi persyaratan dasar keamanan pangan.

Dalam sudut pandang yang lebih luas, kantin memiliki peranan penting sebagai ruang sosial
yang sangat mungkin terjadinya interaksi antar karyawan lintas departemen ataupun lintas jabatan. Hal
ini dapat memperkokoh budaya kerja yang kolaboratif, menguatkan rasa kebersamaan, serta
mengurangi tingkat stres yang disebabkan oleh rutinitas kerja. Dampak langsung dari ketersediaan
makanan dan minuman yang bergizi, higienis, serta terjangkau di area adalah terhadap energi dan
konsentrasi karyawan selama beraktivitas. Dalam sudut pandang yang lebih luas, kantin memiliki
peranan penting sebagai ruang sosial yang sangat mungkin terjadinya interaksi antar karyawan lintas
departemen ataupun lintas jabatan. Hal ini dapat memperkokoh budaya kerja yang kolaboratif,
menguatkan rasa kebersamaan, serta mengurangi tingkat stres yang disebabkan oleh rutinitas kerja.
Tujuan dari kegiatan ini adalah diharapkan mampu mengevaluasi penerapan cara produksi pangan
olahan yang baik di Kantin Karyawan Pabrik GG yang dikelola oleh BUMDes (Badan Usaha Milik
Desa) dan di Kantin Guest House FF yang dikelola langsung oleh perusahaan. Evaluasi ini dilakukan
dengan mengkomparasi kriteria Good Manufacturing Practices pada Peraturan Menteri Perindustrian
Nomor 75 Tahun 2010 tentang Pedoman Cara Produksi Pangan Olahan yang Baik dengan situasi realita
di lapangan. Hasil penilaian menunjukkan bahwa tingkat kesesuaian penerapan GMP, yang terdiri dari
59 kriteria, adalah sebesar 94% untuk Kantin Guest House FF sedangkan untuk Kantin Karyawan
Pabrik GG mencapai 57%.

Background: The Food Safety Management System (FSMS) functions as a protective mechanism in food manufacturing to ensure consumer safety. In contemporary times, it has evolved into a crucial tool for managing various types of food products. The objective of this research was to formulate a precise FSMS plan tailored to the Bangladeshi Rice Fortification Kernel manufacturing factory in Brahmanbaria, Chittagong.

Methods: A detailed FSMS model was built to enhance the quality and safety of the Rice Fortification Kernel produced in this factory. This model was designed based on the current circumstances of the rice fortification manufacturing factory, incorporating FSMS's three principles and various existing generic models such as Bangladesh Standards and Testing Institution, Halal certification, the Global Food Safety Initiative, and YUM's Quality Systems Audit of FSMS. Both qualitative and quantitative approaches were utilized. An eight-member FSMS team was established to implement and develop the Hazard Analysis and Critical Control Points system, including validation and control measures.

Results: This factory's production of rice fortification identified two Critical Control Points. These points focused on maintaining the proper extruder temperature and implementing metal detection to identify foreign and unwanted materials in the final product.

Conclusion: The study's FSMS strategy was instantly applied to the kernel production process of rice fortification. It is broadly recommended that FSMS systems be adopted across all fortification factories to ensure comprehensive food safety for the public

Mercredi 24 septembre 08.30 -Accueil Palais des Congrès 10.00 -Discours officiel -IBMA-PO2N-Qualimediterranée-CCILR 10.40 -Discours officiel -Région-Département-Communauté d' Agglomération 11.00 -Cyril KAO -sous-directeur de la recherche, de l'innovation et des coopérations internationales à la DGER. 11.30 -Jean-Claude MALET -expert référent national « Acquisition de références et usages orphelins » à la DGAL. 12.00 -Xavier LANGLET -expert national agriculture biologique & méthodes alternatives à la DGAL. 12.30 -Déjeuner SESSION 1 -Botanical and essential oil Insecticide 14.30 -O1 -Conférence plénière-A global view of the development and use of botanical insecticides -Murray B. Isman -Canada 15.10 -O2 -Des composés naturels répulsifs contre l'aleurode Bemisia tabaci -Emilie DELETRE -France 15.30 -O3 -Repulsive, irritant and toxic activities of essential oils against yellow fever mosquito, Aedes aegypti -Thomas MICHEL -France 15.50 -O4 -Évaluation de la toxicité des extraits aqueux de l'algue brune Cystoseira crinita sur les juvéniles de Meloidogyne spp -Dhaouya NEBIH HADJ-SADOK -Algérie 16.10 -Pause SESSION 2 -Essential oil and antimicrobial activity 16.40 -O5 -Overview and New Development of Bio-Pesticide in China -Guanghui DAI -China 17.00 -O6 -Effectiveness of leaf oil of Pimenta racemosa (Mill) J.W. Moore on R. solanacearum population and bacterial wilt of tomato -Péninna DEBERDT -France 17.20 -O7 -Evaluation in vitro de l' efficacité de 7 huiles essentielles sur Ventura Inaequalis -Caroline DEWEER -France 17.40 -O8 -Search of a natural biocide for the conservation of a wax artwork : chemical and biological screening of essential oils -Vanessa ANDREU -France 18.00 -O9 -Effect of Thymol on olfactory memory and gene expression levels in the brain of the honeybee Apis mellifera -Michel TREILHOU -France

Bacterial wilt caused by Ralstonia solanacearum is the most widespread plant disease in tropical and subtropical regions. In Martinique (French West Indies), the bacterial wilt situation changed dramatically after 1999 with the emergence of strains of R. solanacearum assigned to a new genotype, phylotype IIB/4NPB, which is highly pathogenic for solanaceous crops, especially tomato. Due to the limited efficacy of current strategies for the management of bacterial wilt, new control strategies such as biorational soil treatments are required. We investigated the effects of three differently scented chemotypes of essential oils of Pimenta racemosa var. racemosa (lemongrass, aniseed and clove scents) on the emerging strain of R. solanacearum (phylotype IIB/4NPB), their potential use as biofumigants to reduce bacterial wilt disease of tomato, and their effect on tomato growth. Three concentrations of the oils (0.04, 0.07, and 0.14% vol/vol) were evaluated by in vitro culture amendment ass...

Worldwide, aquaculture is the fastest growing agri- industry. Globally, opportunities exist to introduce or explore alternative species, new strains or highly selected stocks that represent substantial appeal to aquacul ture. Movement of these products and organisms presents challenges to resolve potent ial interactions with the native ecology, the transfer of diseases to either freshwa ter fish culture or wild stocks and the potential transfer of contaminants or pathogens of concern for human food safety. The actual biosecurity culture at the major ity Romanian fish farm facilities is one of indifference, denial and avoidance; a true “ it won’t happen to me” mentality. The formation and changes of attitudes and behavior s within the environment at a place of business has to be done top-down, from man agers to laborers. There are numerous potential sources of entry for an infectio us agent into an aquaculture facility. These include additions of new stocks as: embryoned eggs, larvae...

RESUME -En Asie Centrale, l'élevage du chameau de Bactriane, du dromadaire et de leurs hybrides est destiné en priorité à la production de lait dont la consommation est assurée sous forme de lait cru ou plus généralement fermenté (shubat au Kazakhstan). Ces produits considérés comme des "produits terroir" fortement associés à une identité culturelle locale ont la réputation de présenter des propriétés médicinales et probiotiques auxquelles l'industrie agro-alimentaire commence à s'intéresser. Le shubat, notamment, présente des propriétés antibiotiques et un certain nombre d'effets prophylactiques. Il est utilisé en particulier dans le traitement de la tuberculose, de la gastro-entérite, des ulcères gastriques et pour l'alimentation du nourrisson. Les facteurs "santé" attribués au lait de chamelle et ses produits transformés peuvent être liés à certains de ses composants : lactoferrine, immunoglobuline, lysozyme, lactoperoxydase, vitamine C dont les facteurs de variation liés à l'alimentation, la saison, le stade physiologique sont à l'étude. Ces composants généralement présents dans des laits d'autres espèces, auraient la particularité chez la chamelle d'être thermorésistants et parfois, comme c'est le cas pour la lactoferrine ou la vitamine C de s'y trouver en quantité 10 à 100 fois plus importante que dans le lait de vache.

sistem manajemen keamanan pangan yang bersifat preventif dan sistematis untuk mengidentifikasi, menilai, dan mengendalikan bahaya yang berpotensi mengancam keamanan makanan, baik bahaya mikrobiologi, kimia, maupun fisik yaitu HACCP (Hazard Analysis Critical Control Point). Menurut Hamisi (2007) dalam Abdullah, K., & Tangke, U. (2021) HACCP merupakan konsep yang bertujuan untuk mencegah hal-hal yang dapat membahayakan keamanan  konsumen  berupa  kerusakan dan  atau  kontaminasi  mikroorganisme  bahan  makanan  yang dapat  menimbulkan  penyakit  misalnya  seperti Salmonela,  Escherichea  coli dan coliform,  kontaminasi mikroorganisme dapat terjadi mulai pada tahap awal yaitu dari penerimaan bahan baku, penanganan, penyimpanan sampai distribusi. Hal ini terjadi sebagai akibat dari tidak diterapkan teknik sanitasi dan higiene  yang  baik  sejak  pra-panen  sampai  pasca  panen.  Kerusakan  atau  kontaminasi  disebabkan karena  bahan  pembersih,  bahan  pengawet,  wadah  tempat  meletakan  produk,  kondisi  pakain  dan atribut  karyawan,  kondisi  suhu  penyimpanan  atau  pengolahan,  kecerobohan  kerja,  serta  sarana  dan prasarana  yang  sudah  tidak  memenuhi  standar  serta  kebersihan  lingkungan  kerja  yang  tidak diperhatikan  sehingga  pada  prinsipnya  tidak  memenuhi  persyaratan  cara  produksi  yang  baik  dan benar.

Food industries in Nepal are now becoming a crucial part of
the food delivery system where the final quality of the food
products is largely influenced by the operations carried out in
the food industry. In order to protect public health from food
related hazards, there is need for the food industries to have
food safety management systems that assure the safety of the
processed/final food products. The current study was conducted
to explore and evaluate the status of the food safety and quality
management systems of the food manufacturing industries
across Nepal along with their challenges in its implementation.
The method of data collection was primary in nature.
Questionnaires were self- administered to the owners,
managers/ supervisors of the food manufacturing industries and
to the officials working in the field of food safety from the
Government of Nepal. Food Safety management systems were
found to be gradually improving but not at a satisfactory level
as there are no mandatory legal provisions for the system
certification of food industries till now. Therefore, food
manufacturing industries in Nepal needs to be strengthened by
implementing a broader concept of HACCP and other food
safety management systems along with pre requisite programs
to assure safe food delivery.

Customer needs as well as requirements are always in a continuous state of flux and more often than not, Manufacturing Companies find themselves in a quandary as they try to meet these. The inherent ability of Manufacturing Companies to meet the ever-changing customer requirements is key in ensuring that they are able to gain a competitive advantage over their counterparts as well as succeed in this highly volatile market. The advent of the COVID-19 pandemic as well as its noticeably widespread effects also brought about disruptive effects within an already turbulent environment as the Zimbabwean Manufacturing Sector was not spared the scourge of the pandemic. The organizations thus have to gain resilience so as to be able to thrive as well as grow competitively within their sector. The purpose of this paper was to assess how applicable the Agile Strategy is within the Zimbabwean Manufacturing sector as well as to come up with effective methods by which the strategy could be adopted by more organizations within the sector. The key drivers to the implementation of the strategy within these sectors as well as challenges associated with the implementation were also reviewed in depth.

Owing to their good penetration properties, fumigants are still one of the key components of integrated pest control programmes in flour mills in many countries. Hydrogen cyanide (HCN) is commercially available and registered in some EU countries as a biocide for mill and aeroplane fumigation. Although it is known (mostly from laboratory studies) that HCN has good biological activity on all pest stadia including eggs, currently there is insufficient information concerning biological HCN efficacy in relation to the CT-products reached during the real-world flour mill fumigations. The aim of this study was to (i) determine the extent of variation of HCN CTproducts at various floors of flour mill building during a ‘real world’ commercial fumigation, (ii) determine HCN efficacy on 5 species of stored products pests, viz. Tribolium castaneum (Herbst), Tribolium confusum (L.), Cryptolestes turcicus (L.), Sitophilus oryzae (L.) and Rhyzopertha dominica (Fabricius) in the fumigated mill, an...

Ikan merupakan salah satu hasil laut yang banyak diolah di Semarang. Beberapa hasil olahan ikan yang banyak dijumpai diantaranya adalah ikan asap. Kedua jenis produk ini telah menjadi bagian dari santapan sehari-hari. Pengolahan produk ini banyak dilakukan oleh industri skala kecil di Semarang. Mempertimbangkan bahwa ikan asap merupakan bahan pangan yang mudah rusak dan terkontaminasi, dan kondisi pengolahan di industri skala kecil yang minim penerapan sanitasi, maka perlu dilakukan studi tentang analisis bahaya selama proses produksi dan penentuan titik pengendalian proses untuk meminimalkan risiko kontaminasi. Observasi proses pengasapan mulai dari proses perolehan bahan baku hingga proses produksi dilakukan pada produsen ikan asap di Tambak Lorok Semarang. Berdasarkan prinsip analisa dengan pendekatan HACCP dilakukan analisa bahaya yang signifikan dan pengujian mikroba kontaminan yang bersifat patogen pada sampel. Berdasarkan hasil observasi dan analisa kontaminan, dilakukan pene...

L’objectif de cette étude est de documenter les savoirs autochtones, de valoriser la diversité floristique de la région d'El Kantara pour établir un catalogue de plantes médicinales traditionnelles utilisées en phytothérapie et dans le domaine alimentaire utile pour les recherches pharmacologiques ultérieures, de mettre en évidence le risque alimentaire de la prévalence des Enterobacteriaceae productrices de β-lactamase à spectre etendu (BLSE) résistantes à travers le lait cru et le babeurre, et d'évaluer l'effet des huiles essentielles d'Artemisia herba-alba et de Thymus algeriensis contre les Enterobacteriaceae productrices de BLSE du lait cru et du babeurre. L’enquête éthnobotanique a collecté des données sociodémographiques et des connaissances traditionnelles sur les plantes médicinales. Les données recueilliés lors de l'entrevue structurée ont été analysées à l'aide des indices quantitatifs en termes de valeur de l'utilisation de l'espèce (VU), ...

Muslims follow the religion of Islam and the food they eat should be Halal, meaning lawful or permissible. Muslims are allowed to eat halal and wholesome food that has been provided for them. However, some of the main prohibitions are swine flesh, blood, carrion, animals not slaughtered according to Islamic laws and alcoholic drinks. At present Halal assurance is in a complicated state, with various Halal standards differing from each other without gaining mutual acceptance. The world is starting to understand the need for an influential globally accepted standard that would open doors to global markets and gain consumer confidence. This paper discusses issues mainly related to food safety in Halal assurance. The aim was to discover and describe the approach to food safety requirements in Halal food provision and how this is incorporated in the Halal assurance systems. The position of food safety regulation within Halal requirements or Halal standards' requirements for food safety is still unclear. This review also considers whether current Halal standards include criteria in common with internationally accepted food hygiene standards and emphasizes the potential of using the HACCP system for Halal assurance.

Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation. Processors who sell fresh crabmeat must identify the retort cook step as a HACCP Critical Control Point (CCP), and validate the retort cooking step to ensure that the equipment is working and the established parameters are consistently followed. A CCP is defined as a step in the process at which control must be applied to prevent, eliminate, or reduce a hazard to an acceptable level. At each CCP, Critical Limits (CLs), which are maximum and/or minimum values, are established. When real-time monitoring of CCPs indicates that CLs are violated, specific corrective actions are taken to bring the process back into compliance. What is a retort cook process validation? A retor...

Three date varieties (Phoenix dactylifera L.) in Ouargla region were studied. The results showed the existence the morphological differences between the three varieties, according to their color, consistency, texture and pit/date ratio. The analysis of the pulp shows that the soft variety is rich with reducing sugars and glucose comparatively with the other varieties. The semi-soft variety is characterized by difference kinds of sugars with the dominance of the reducing sugars. But, the dry variety has an important acidity and high levels of sucrose and protein.

Three date varieties (Phoenix dactylifera L.) in Ouargla region were studied. The results showed the existence the morphological differences between the three varieties, according to their color, consistency, texture and pit/date ratio. The analysis of the pulp shows that the soft variety is rich with reducing sugars and glucose comparatively with the other varieties. The semi-soft variety is characterized by difference kinds of sugars with the dominance of the reducing sugars. But, the dry variety has an important acidity and high levels of sucrose and protein.

Keamanan pangan adalah prioritas utama dalam industri pengolahan dan distribusi bahan pangan. Salah satu tantangan dalam menjaga keamanan pangan adalah kontaminasi material asing, seperti karet, pada kendaraan pengangkut seperti bulk truck. Penelitian ini bertujuan untuk mengidentifikasi penyebab kontaminasi karet pada bulk truck dan pentingnya pembersihan kendaraan secara rutin untuk mencegah pengkerakan pada tepung yang dapat mempengaruhi kualitas dan keamanan produk. Berdasarkan pengamatan di PT Indofood Sukses Makmur Bogasari Flour Mills, ditemukan bahwa kontaminasi karet terutama terjadi pada bagian inlet atau mainhole kendaraan yang tidak dibersihkan dengan baik. Hasil pemeriksaan menunjukkan bahwa pembersihan kendaraan setiap 14 hari efektif untuk mencegah pengkerakan, sedangkan setelah 15 hari, penumpukan material asing seperti karet dapat menyebabkan kerusakan pada tepung. Penelitian ini menegaskan bahwa penerapan prosedur sanitasi yang ketat, terutama di titik-titik kritis pada kendaraan pengangkut, sangat penting untuk memastikan keamanan pangan dan mencegah potensi kontaminasi. Oleh karena itu, pengelolaan sanitasi dan pembersihan yang tepat waktu dan menyeluruh sangat diperlukan dalam menjaga kualitas dan keselamatan produk pangan. Kata kunci: Keamanan pangan, kontaminasi karet, sanitasi, pembersihan bulk truck, pengkerakan, tepung, titik kritis, kontrol kontaminasi.

food fraud today requires more and more concern; it should not be seen as a mere
problem. Food products of animal origin, such as fish, honey, meat, poultry, milk and dairy
products play an important role in human nutrition. However, fraud in this food sector occurs
frequently, resulting in negative economic impacts on consumers and risks to public health
and the environment. However, fraud in this food sector occurs frequently, resulting in
negative economic impacts on consumers and risks to public health and the environment.
Therefore, the development of analytical techniques that quickly detect fraud and verify the
authenticity of these products is of paramount importance. The objective of this master's
thesis is to review the main axes related to the authenticity of foods of animal origin based on
spectroscopy, namely: (i) the different types of fraud; (ii) detection techniques based on
spectroscopy, and (iii) some examples of the application of spectroscopy. Traditionally, a
wide variety of targeted approaches, such as chemical, chromatographic, molecular, and
protein-based techniques, has been frequently used to identify animal species, production
methods, provenance, and product processing food. Although these classical methods are
accurate and reliable, they are destructive, time consuming and can only be used on a
laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have
emerged in recent years as tools to overcome most of the limitations associated with
traditional measurements. The number of scientific studies reporting various authenticity
issues investigated by vibrational spectroscopy, nuclear magnetic resonance and fluorescence
spectroscopy has increased considerably in recent years, indicating the enormous potential of
these techniques in the fight against food fraud.

HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

Pangan adalah kondisi dan upaya yang diperlukan untuk mencegah pangan dari kemungkinan tiga cemaran, yaitu cemaran biologis, kimia, dan benda lain yang dapat mengganggu, merugikan, dan membahayakan kesehatan manusia serta tidak bertentangan dengan agama, keyakinan, dan budaya masyarakat sehingga aman untuk dikonsumsi. Pangan olahan yang diproduksi harus sesuai dengan cara pembuatan pangan olahan yang baik untuk menjamin mutu dan keamanannya. Selain itu pangan harus layak dikonsumsi yaitu tidak busuk, tidak menjijikkan, dan bermutu baik, serta bebas dari cemaran biologi, kimia dan cemaran fisik.

HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

Hamoum is a secular fermented food in Algeria that remains beyond any official control for its microbiological compliance. Its microflora was investigated in the aim to evaluate the microbial quality in term of beneficial flora and potential contaminants. A sample was obtained from two years old fermented wheat in Matmor (in Relizan, Algeria). A Survey was carried out to evaluate the appreciation of the food commodity in city of Relizan and the microflora was analyzed according to the biochemical phenotypes and MALDI-TOF spectra. Then, the presumptive beneficial isolates were screened for biofilm and protease production ability. The commodity is rich in potential probiotic and starter cultures from microbial groups lactic acid bacteria (LAB), Actinomyces and Bacillus (Lysinibacillus fusiformis). Besides, 53% of surveyed individuals asserted digestive discomfort, diarrhea, nausea or flatulence, associated to the consumption, and microbial analysis identified potential pathogenic or t...

The preponderant role of the natural microflora of raw milk on the final quality of cheese and the coagulating activity of the crude extract of latex was highlighted by the manufacture of a fresh artisanal cheese. The analysis of milk for the production of cheese showed a good hygienic quality. When transforming raw milk into cheese by enzymatic coagulation under the action of latex extract, homogeneous, firm, thick gel, characterized by greater flexibility and elasticity and more firmness and friability than those manufactured with rennet was obtained. Microbiologically, the artisanal cheese presented a cartridge raised in lactic acid bacteria and enterococci and lack of S. aureus. Concerning the results of the physicochemical analysis, a good nutritional quality of the cheese was observed, which is in close relation with the composition of the raw milk used. Hedonic analysis showed that the cheese made was comparable to the industrial cheese made with rennet.