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Controlling organic chemical hazards in food manufacturing: A hazard analysis critical control points (HACCP) approach

机译:控制食品生产中的有机化学危害:危害分析关键控制点(HACCP)方法

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摘要

Hazard analysis by critical control points (HACCP) is a systematic approach to the identification, assessment and control of hazards. Effective HACCP requires the consideration of all hazards, i.e. chemical, microbiological and physical. However, to-date most 'in-place' HACCP procedures have tended to focus on the control of microbiological and physical food hazards. In general, the chemical component of HACCP procedures is either ignored or limited to applied chemicals, e. g., food additives and pesticides. In this paper we discuss the application of HACCP to a broader range of chemical hazards, using organic chemical contaminants as examples, and the problems that are likely to arise in the food manufacturing sector. Chemical HACCP procedures are likely to result in many of the advantages previously identified for microbiological HACCP procedures: more effective, efficient and economical than conventional end-point-testing methods. However, the high costs of analytical monitoring of chemical contaminants and a limited understanding of formulation and process optimisation as means of controlling chemical contamination of foods are likely to prevent chemical HACCP becoming as effective as microbiological HACCP.
机译:通过关键控制点(HACCP)进行危害分析是识别,评估和控制危害的系统方法。有效的HACCP需要考虑所有危害,即化学,微生物和物理危害。但是,迄今为止,大多数“就地” HACCP程序都倾向于将重点放在控制微生物和食品物理危害上。通常,HACCP程序的化学成分被忽略或仅限于所用化学物质,例如g,食品添加剂和农药。在本文中,我们以有机化学污染物为例,讨论了HACCP在更广泛的化学危害中的应用以及食品制造行业中可能出现的问题。化学HACCP程序很可能会带来以前为微生物HACCP程序所确定的许多优势:比传统的终点测试方法更有效,高效和经济。但是,化学污染物分析监测的高成本以及作为控制食品化学污染手段的对配方和工艺优化的了解有限,很可能会阻止化学HACCP变得与微生物HACCP一样有效。

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