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Performance of the food safety management system and the microbial performance of poultry processing using a diagnostic instrument and a microbial assessment scheme

Imca Sampers UGent, Liesbeth Jacxsens UGent, Pieternel Luning, Willem Marcelis, Ann Dumoulin UGent and Mieke Uyttendaele UGent (2010) Food Micro, Abstracts. p.240-240
abstract
Introduction Although the poultry sector invested several years in research, implemented severe European hygiene legislation (e.g. EU Regulation 853/2004) and Food Safety Management System (FSMS), certified by international acknowledged Quality Assurance (QA) standards, contamination with pathogens, such as Campylobacter spp., still occur. Methods A microbial assessment scheme (MAS) was developed to measure the microbial performance of a FSMS. MAS supports in deciding on where and how to take a sample, at what frequency, how to prepare a sample, how to conduct microbial analyses, how to interpret results and judge the outcome in perspective of the FSMS. It was applied for two poultry meat processors. Besides a FSMS-diagnostic instrument was used to assess levels of core control and assurance activities as addressed in the FSMS and to judge the risk level of the context wherein the system has to operate. Results The MAS showed that one company had an well functioning FSMS, expressed in terms of low microbial numbers in the final products and small variations in microbial counts. For the other company, high microbial numbers were found in the poultry samples as well as environmental samples, which could be explained by inadequacies in operational performance of the core control activities. With the diagnostic instrument differences could be found on the level of CCP-control, verification and validation (assurance), and in context risk due to differences in process characteristics, organizational support and chain dependency. Conclusions The fact that no physical intervention processes or intervention methods can be (yet) applied in combination with the high initial counts at the incoming materials creates a conflicting situation for the companies. This insight could enhance the discussion with risk managers regarding the acceptance of no or limited interventions steps in production processes in the poultry chain. Moreover, a discussion about ‘can we accept this risk and rely on good cooking practices by consumers could be initiated?’ Last but not least risk managers need to be aware that certified FSMS based on sound HACCP plans, GMP, PRP and legal requirements is, in the specific case of poultry meat production, not a guarantee for absence of pathogens and a good food safety output.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
keyword
campylobacter, food safety management systems, Microbial assessment scheme, food safety, diagnostic instrument, risk analysis, microbial
in
Food Micro, Abstracts
pages
240 - 240
conference name
22nd International ICFMH Symposium (Food Micro 2010) : Microbial behavior in the food chain
conference location
Copenhagen, Denmark
conference start
2010-08-30
conference end
2010-09-03
language
English
UGent publication?
yes
classification
C3
id
1036876
handle
http://hdl.handle.net/1854/LU-1036876
date created
2010-09-04 15:02:14
date last changed
2016-12-19 15:35:36
@inproceedings{1036876,
  abstract     = {Introduction Although the poultry sector invested several years in research, implemented severe European hygiene legislation (e.g. EU Regulation 853/2004) and Food Safety Management System (FSMS), certified by international acknowledged Quality Assurance (QA) standards, contamination with pathogens, such as Campylobacter spp., still occur.
Methods A microbial assessment scheme (MAS) was developed to measure the microbial performance of a FSMS. MAS supports in deciding on where and how to take a sample, at what frequency, how to prepare a sample, how to conduct microbial analyses, how to interpret results and judge the outcome in perspective of the FSMS. It was applied for two poultry meat processors. Besides a FSMS-diagnostic instrument  was used to assess levels of core control and assurance activities as addressed in the FSMS and to judge the risk level of the context wherein the system has to operate. 
Results The MAS showed that one company had an well functioning FSMS, expressed in terms of low microbial numbers in the final products and small variations in microbial counts. For the other company, high microbial numbers were found in the poultry samples as well as environmental samples, which could be explained by inadequacies in operational performance of the core control activities. With the diagnostic instrument differences could be found on the level of CCP-control, verification and validation (assurance), and in context risk due to differences in process characteristics, organizational support and chain dependency.
Conclusions The fact that no physical intervention processes or intervention methods can be (yet) applied in combination with the high initial counts at the incoming materials creates a conflicting situation for the companies. This insight could enhance the discussion with risk managers regarding the acceptance of no or limited interventions steps in production processes in the poultry chain. Moreover, a discussion about {\textquoteleft}can we accept this risk and rely on good cooking practices by consumers could be initiated?{\textquoteright} Last but not least risk managers need to be aware that certified FSMS based on sound HACCP plans, GMP, PRP and legal requirements is, in the specific case of poultry meat production, not a guarantee for absence of pathogens and a good food safety output.},
  author       = {Sampers, Imca and Jacxsens, Liesbeth and Luning, Pieternel and Marcelis, Willem and Dumoulin, Ann and Uyttendaele, Mieke},
  booktitle    = {Food Micro, Abstracts},
  keyword      = {campylobacter,food safety management systems,Microbial assessment scheme,food safety,diagnostic instrument,risk analysis,microbial},
  language     = {eng},
  location     = {Copenhagen, Denmark},
  pages        = {240--240},
  title        = {Performance of the food safety management system and the microbial performance of poultry processing using a diagnostic instrument and a microbial assessment scheme},
  year         = {2010},
}

Chicago
Sampers, Imca, Liesbeth Jacxsens, Pieternel Luning, Willem Marcelis, Ann Dumoulin, and Mieke Uyttendaele. 2010. “Performance of the Food Safety Management System and the Microbial Performance of Poultry Processing Using a Diagnostic Instrument and a Microbial Assessment Scheme.” In Food Micro, Abstracts, 240–240.
APA
Sampers, I., Jacxsens, L., Luning, P., Marcelis, W., Dumoulin, A., & Uyttendaele, M. (2010). Performance of the food safety management system and the microbial performance of poultry processing using a diagnostic instrument and a microbial assessment scheme. Food Micro, Abstracts (pp. 240–240). Presented at the 22nd International ICFMH Symposium (Food Micro 2010) : Microbial behavior in the food chain.
Vancouver
1.
Sampers I, Jacxsens L, Luning P, Marcelis W, Dumoulin A, Uyttendaele M. Performance of the food safety management system and the microbial performance of poultry processing using a diagnostic instrument and a microbial assessment scheme. Food Micro, Abstracts. 2010. p. 240–240.
MLA
Sampers, Imca, Liesbeth Jacxsens, Pieternel Luning, et al. “Performance of the Food Safety Management System and the Microbial Performance of Poultry Processing Using a Diagnostic Instrument and a Microbial Assessment Scheme.” Food Micro, Abstracts. 2010. 240–240. Print.