GREYFURT DİLİM KONSERVESİ ÜRETİMİNDE HACCP KRİTİK KONTROL NOKTALARINDA TEHLİKE ANALİZİ UYGULAMASI
Greyfurt segment konservesi hem doğrudan tüketilebilmekte hem de pasta ve benzeri ürünlerde kullanılmaktadır. Asitliği yüksek greyfurt konservesi gibi ürünlerde bazı maya ve küfler üreyebilmekte, bazı bakterilerin sporları canlı kalabilmektedir. Greyfurt dilim segment zarlarının kimyasal yolla soyulması için kullanılan kimyasallar süre, sıcaklık ve konsantrasyona bağlı olarak meyve dokusuna kısmen geçebilmektedir. HACCP Kritik Kontrol Noktalarında Tehlike Analizi ' in greyfurt dilim konservesi üretiminde kullanılması, mevcut risklerin elemine edilmesi ve tehlikelerin ortadan kaldırılarak daha güvenli bir ürün üretilmesini sağlayacaktır.Çalışmada HACCP sisteminin yedi ilkesi uygulanmış ve beş kritik kontrol noktası belirlenmiştir.
Haccp Model Application In The Production Of Canned Grapefruit Segment
Canned grapefruit segment is both consumed directly and used in cakes and other bakery products as well. In the products like canned fruit with high acidity some mould and yeast can appear, spore forms of some bacteria can survive. There is a questioning matter in using chemicals for peeling. Partly penetration into the fruit tissue of chemicals used depends upon the processing time, temperature and concentration.HACCP Hazard Analysis On Critical Control Points being applied during the production of canned grapefruit segments will eliminate the existing risks and provide a more safely produced food getting rid of the hazards.In this study, applying the 7 principles of HACCP system 5 critical control points were determined.
Keywords:
HACCP, grapefruit, chemical peeling,
___
- Adams, C. E. 1994. HACCP as applied in USA. Food Control, 5, 187-189.
- Bryan, F. L. 1999. Hazard analysis critical control point approach to food safety past, present and future. Journal of Environmental Health, 61(8), 9-14.
- Buchanan, R. L. and Whiting, R. C. 1996. Risk assessment and predictive microbiology. Journal of Food Protection, 59 (suppl.), 31-36.
- Caswell, J. A. and Hooker, N. H. 1996. HACCP as an international trade standard. American Journal of Agricultural Economics, 78 (3), 775-780.
- Huggett, A. C. 2001. Risk management-an industry approach. Biomedical and Environmental Sciences, 14 (1-2), 21-29.
- Hoornstra, E.; Northolt, M. D.; Notermans, S. and Barendsz, A. W. 2001.
- The use of quantitative risk assessment in HACCP. Food Control, 12 (4), 229- Kale, P. N. and Adsule, P. G. 1995. Citrus. In: “Handbook of Fruit Science and Technology-Production, Composition, Storage and Processing” p.39-65 (ed. D.
- K. Salunkhe and S. S. Kadam), Marcel Dekker, Inc., New York, USA.
- Larousse, J. and Brown, B. E. 1997. Food Canning Technology. Wiley-Vch, Inc., 719 pages, USA.
- Mc Swane, D. and Linton, R. 2000. Issues and concerns in HACCP development and implementation for retail food operations. Journal of Environmental Health, 62 (6), 15-18.
- Mortimore, S. and Wallace, C. 1997. A Practical Approach to HACCP. The Royal Institute of Public Health and Hygiene, 177 pages, England.
- Prakash, S., Singhal, R. S. and Kulkarni, P. R. 2001. Enzymic peeling of Indian grapefruit (Citrus paradisi). Journal of The Science of Food and Agriculture 81(15), 1440-1442
- Riswadkar, A. V. 2000. An introduction to HACCP. Professional Safety, 45(6), 33-36.
- Sperber, W. H. 2001. Hazard identification: from a quantitative to a qualitative approach. Food Control, 12 (4), 223-228.
- Ünlütürk, A. ve Turantaş, F. 1999. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, İkinci Baskı, 598 s., İzmir.
- ISSN: 1304-7582
- Yayın Aralığı: Yılda 4 Sayı
- Başlangıç: 2003
- Yayıncı: Sidas Medya Limited Şirketi