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      Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers

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          Abstract

          Background

          The objective of the study is to assess the performance of the Food Safety Management System (FSMS) among powdered beverage manufacturers using Food Safety Management System Diagnostic Tools (FSMS-DI) and Microbial Assessment Scheme (MAS).

          Methods

          FSMS-DI was used to evaluate the context factors, core control and core assurance activities of five powdered beverage manufacturers with different types of FSMS certification. Manufacturer A is not certified with any FSMS, while manufacturers B, C, D and E are complied with MeSTI, GMP, HACCP and ISO 22000, respectively. For MAS, samples were collected from the selected critical sampling locations of two manufacturers who complied FSMS with the least (manufacturer B) and the most stringent (manufacturer E) requirements. The samples consisted of two different types of powdered beverage products were analysed for total plate count (TPC), Salmonella, Escherichia coli, Staphylococcus aureus, yeast and mould count (YMC). Results: The food safety (FS) output of powdered beverages for manufacturer E was better (overall score of 3) than manufacturer B (overall score of 2–3). Manufacturer E was able to achieve their FS objectives. The FSMS activities of manufacturer C, D and E were better (overall score of 2–3) than manufacturer A and B (overall score of 1–2).

          Conclusion

          The study demonstrated that FSMS-DI and MAS can be used to differentiate the FSMS performance of powdered beverage manufacturers with different types of FSMS certification. Higher scores of FSMS activities obtained by the manufacturer who complied with stringent FSMS certifications contributed to better microbiological safety performance of powdered beverages.

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          Most cited references39

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          Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods.

          Jonathan Stone, Casilda G Black, Elena Enache … (2010)
          Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods are reviewed. Processed products such as peanut butter, infant formula, chocolate, cereal products, and dried milk are characteristically low-water-activity foods and do not support growth of vegetative pathogens such as Salmonella. Significant food safety risk might occur when contamination takes place after a lethal processing step. Salmonella cross-contamination in low-moisture foods has been traced to factors such as poor sanitation practices, poor equipment design, and poor ingredient control. It is well recognized that Salmonella can survive for long periods in low-moisture food products. Although some die-off occurs in low-moisture foods during storage, the degree of reduction depends on factors such as storage temperature and product formulation. The heat resistance of Salmonella is affected by many factors, mostly by strain and serotypes tested, previous growth and storage conditions, the physical and chemical food composition, test media, and the media used to recover heat-damaged cells. Salmonella heat resistance generally increases with reducing moisture. Care must be taken when applying published D- and z-values to a specific food process. The product composition and heating medium and conditions should not be significantly different from the product and process parameters used by the processors.
          Article 0 comments Cited 83 times – based on 0 reviews     Review now
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            Mechanisms of survival, responses and sources of Salmonella in low-moisture environments

            Sarah Finn, Orla Condell, Peter McClure … (2013)
            Some Enterobacteriaceae possess the ability to survive in low-moisture environments for extended periods of time. Many of the reported food-borne outbreaks associated with low-moisture foods involve Salmonella contamination. The control of Salmonella in low-moisture foods and their production environments represents a significant challenge for all food manufacturers. This review summarizes the current state of knowledge with respect to Salmonella survival in intermediate- and low-moisture food matrices and their production environments. The mechanisms utilized by this bacterium to ensure their survival in these dry conditions remain to be fully elucidated, however, in depth transcriptomic data is now beginning to emerge regarding this observation. Earlier research work described the effect(s) that low-moisture can exert on the long-term persistence and heat tolerance of Salmonella, however, data are also now available highlighting the potential cross-tolerance to other stressors including commonly used microbicidal agents. Sources and potential control measures to reduce the risk of contamination will be explored. By extending our understanding of these geno- and phenotypes, we may be able to exploit them to improve food safety and protect public health.
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              Microbial safety of meat in the European Union.

              B Nørrung, S Buncic (2008)
              The two most frequently reported zoonotic diseases in humans in the EU in 2005 were Campylobacter and Salmonella infections with incidences of 51.6 and 38.2 cases per 100,000 population, respectively. Reported human infections caused by Yersinia spp., Verocytotoxigenic Escherichia coli, and Listeria monocytogenes had comparably lower incidences of 2.6, 1.2 and 0.3 cases per 100,000 population, respectively. Meat and meat products are important sources for these infections but knowledge on exactly how important they are compared with other types of food, drinking water and environmental exposure is quite limited. Occurrences of zoonotic pathogens in raw meat are variable, although most often are between 1% and 10%, depending on the organism, geographical factors, farming and/or meat production practices, etc. Zoonotic pathogens in meat have to be controlled through a complete, continuous farm-to-fork system. It is of utmost importance to control faecal contamination of carcasses through efficient HACCP-based process hygiene management systems.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Malays J Med Sci
                Journal ID (iso-abbrev): Malays J Med Sci
                Journal ID (publisher-id): Malaysian Journal of Medical Sciences
                Title: The Malaysian Journal of Medical Sciences : MJMS
                Publisher: Penerbit Universiti Sains Malaysia
                ISSN (Print): 1394-195X
                ISSN (Electronic): 2180-4303
                Publication date (Print): June 2021
                Publication date (Electronic): 30 June 2021
                Volume: 28
                Issue: 3
                Pages: 129-142
                Affiliations
                [1 ]Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
                [2 ]Mindsky Enterprise, Kajang, Selangor, Malaysia
                [3 ]Department of Food Service Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
                [4 ]Faculty of Pharmacy, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia
                [5 ]Laboratory of Food Safety and Food Integrity, Institute of Tropical Agricultural and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
                Author notes
                Correspondence: Associate Professor Dr Maimunah Sanny, PhD (Wageningen University), Laboratory of Food Safety and Food Integrity, Institute of Tropical Agricultural and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Tel.: +603 9769 8363, Fax: +603 8942 3552, E-mail: s_maimunah@ 123456upm.edu.my
                Article
                Publisher ID: 12mjms2803_oa
                DOI: 10.21315/mjms2021.28.3.12
                PMC ID: 8260068
                PubMed ID: 34285651
                SO-VID: c9f31b3a-530b-4dd1-a567-e0f67732a334
                Copyright © © Penerbit Universiti Sains Malaysia, 2021
                License:

                This work is licensed under the terms of the Creative Commons Attribution (CC BY) ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 04 October 2020
                Date accepted : 23 February 2021
                Categories
                Subject: Original Article

                Keywords: fsms-di,mas,mesti (food safety is the responsibility of the industry),good manufacturing practices,hazard analysis critical control point,iso 22000 food safety management system,powdered beverages
                Data availability:
                Keywords: fsms-di, mas, mesti (food safety is the responsibility of the industry), good manufacturing practices, hazard analysis critical control point, iso 22000 food safety management system, powdered beverages

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