FOOD HYGIENE

Author: CELAYA CARRILLO CARLOS.
Year: 2004.
University: COMPLUTENSE DE MADRID [www.ucm.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: The aim of this thesis has been the evaluation of the implementation of the system of Hazard Analysis and Control Points (HACCP) Reviewer on small food industries in the Community of Madrid. In this work we have identified the barriers that in practice by these food companies for the implementation of HACCP. It has also valued the influence of barriers investigated in the implementation of HACCP. Finally, we have identified those principles of the HACCP system in which food companies surveyed presents greater difficulties of implementation. Within the methodology has been used as study population food industries priority in the Community of Madrid, whose business is the development of products of animal origin. The investigation period elapsed between the years 1999 and 2003. The selected sample has been formed with all industries that met the requirements listed in the study population who were located in the Area V of the Community of Madrid, reaching a total of 67 industries. We analyzed 11 research areas related to the commitment of the government, channels of communication, demand from the business sector, legal requirements and implementation of quality management, size industries, personal resources, technical support and expert implementation of prerequisites, time of implementation, results of official control of HACCP and perceptions about the benefits and difficulties of implementation by the agents involved. The conclusions of the thesis were: (1) The Health Administration of the Community of Madrid has shown a major commitment in the implementation of HACCP in the food industry of its geographic scope. However, he has shown major difficulties in controlling officer of HACCP food industries. (2) The content and media used by the Health Administration to promote the implementation of HACCP have been considered adequate, but elements for improvement. (3) The demand from the business sector on the implementation of HACCP system is still in its infancy in the overall food industry in the Community of Madrid. (4) The size of the industry has been the area of research that has influenced the implementation of the system APPCc. Small industries have shown much more difficult to implant the largest. (5) The human resources of the food industries are a key factor in the implementation of the system APPCc. The food industry who established a favorable system were backed up by a strong commitment of the managers responsible - The availability of personnel specializing in food security itself also participated in a manner favorable. (6) The statutory requirement of the implementation of HACCP in the food sector barely influenced its introduction in the food industries included in this study until the start of strategy development officer. After 5 years of official control have yielded modest results, although substantially improved over the starting situation in the year 1999. (7) The application of systems of quality management has shown a positive impact on the implementation of the system. (8) guides implementation of the HACCP system for the various sectors alimentaríos, have had limited utility industries surveyed. For this reason, although independent consultants worked with a large number of food industries in implementing the system, not exerted a decisive influence on its effective implementation. (9) The application in the food industry Prerequisites of 8 system 583 HACCP has a decisive role in its implementation favorable. (10) The food industries have required a long time to implement supportive system APPCc. To get a generalization of the effective implementation of the system along the food chain is essential invigorate the implementation process. (11) Small food industries have made very significant difficulties in the implementation of the guidelines and principles for the application of HACCP. To overcome these barriers, which generally involve all principles of the system, small companies need a strategy that contemplates a differentiated approach, flexibley with a solid institutional support.

Author: COSTARRICA GONZALEZ MARIA DE LOURDES.
Year: 2004.
University: CÓRDOBA [www.uco.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: Effective implementation of systems quality assurance system such as the Hazard Analysis and Critical Control Point (APpee) is of vital importance for developing countries. The GENERAL OBJECTIVE of the thesis has been evaluating the implementation of the system APpee in these countries and the impact on public health and the problemáticade rejection or loss of food. The AIMS ESPECíFI90S were: 1. Analyzing the effectiveness of the implementation of the system in Brazil, Chile, India and Thailand to do so using a methodological guide implemented by local experts in these countries, and 2. Identify constraints of the system and propose alternatives to minimize its impact considering the results obteniaos on surveys conducted in twenty-six countries. In all four countries where they carried out the first part of the study, the application of APpee is done on a compulsory basis in products destined for export and on a voluntary basis in industries whose products go to the domestic market. The domestic regulation is based on international standards of eodex and regulations in major markets internacionales.En all countries studied implementing APpee has been influenced by pressure from local and international markets and has required the simultaneous review of good practices hygiene (BPH) and manufacturing (GMP). The main problems encountered relate to technical difficulties in implementing the 7 principles of APpee and socio-economic issues. These problems are being solved in part through strategies developed jointly by government, industry and university through the use of sectoral guidelines, sensitization and training of personnel in industry and government, the establishment of government and business incentives to provide information access to services calibration equipment, consultancy and plant-level certification plans APpee at affordable cost. Problems that deserve immediate attention are the need to harmonize processes audited by a third party and accreditation of staff who performs as well as estimacióndel costo-beneficiode this activity. The information collected will serve as a basis for the development of a guide FAO / WHO policies and strategies to facilitate the implementation BPH, GMP and HACCP in small and medium enterprises in developing countries.

Author: ALONSO CANDELA MERCEDES.
Year: 2004.
University: EXTREMADURA [www.unex.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: The objective was to assess the generation of volatile compounds in meat by microorganisms isolated from ham to be used as initiators crops. To study the formation of volatile from simple precursors of meat, Penicillium chrysogenum Pg222, Debaryomyces hansenii Dh345 and Staphylococcus xylosus Sx5EA were. Cultivated in culture medium with 5% NaCl and amino acids (leucine, isoleucine, valine and phenylalanine) to 25 ° C (staphylococcus sa JO ° e), 30 days analyzing volatile generated. We studied their activity in individual and combined fat and meat sterile pork with 5% NaCl, incubating 30 days 18 ° C with or without adding leucine, isoleucine, valine and phenylalanine or protease from Aspergillus oryzae (Flavourzyme ®). We analyzed free fatty acids (FFA), non-protein nitrogen (NNP) and volatile organic compounds, and assessed the smell of the meat by the panel of tasters. The strains were inoculated together loins which matured into an industry, comparing their profile with a volatile him, we inoculated with protease and other non-inoculated. Concentrations of NNP and AGL meat inoculated were higher than in the sterile, increasing to 15 days, then to descend. The volatile in sterile samples were always low, and in any case was detected amino acid derivatives. The three strains generate, oncompuestos related to lipid oxidation (aldehydes, ketones yalcoholes linear) and the catabolism aminoacídico (branched aldehydes and alcohols and their derivatives acids), being the meat in typical profile for each strain. Among those derived from fat, stressed the variety of ketones with S. Xylosus, esters with D. Hansenii and alcohols with P. Chrysogenum. Dh345 and Pg222 produced derived amino acid increased their concentration to add amino acids or Flavourzyme ®. Sx5EA only produced when amino acids derived from their precursors were added. Inoculation simultaneous produced results different from those expected to observe the individual inoculations not detected compounds formed with individual inoculations (esters and pirazinas), and if others are not observed previously (carboxylic acids). The smell of meat sterile "rancid", or "flesh altered," not improved to add amino acids or Flavourzyme ®. Sx5EA produced a scent "fruit" to "sweet Dh345" bread "," manteq ¡Jilla P. Chrysogenum and the three strains together "to cave," 'ham "," nuts "or" tostadp. "During maturation loins increased derivatives leucine and isoleucine, pirazinas and furanonas. Microorganisms are instrumental in the formation of volatile desirable in meat products and for its contribution, strains Sx5EA, Dh345 and Pg222 be seen as initiators crops for those products.

Author: PONS SANCHEZ CASCADO SOFIA.
Year: 2004.
University: BARCELONA [www.ub.es].
Place of defense: FACULTAD DE FARMACIA.

Summary: The objective of this study was Doctoral Thesis on the quality of anchovy (Engraulis encrasicholus) in response to changes sensory, chemical and microbiological, both of the product is not processed as for the development of semi. It validated techniques Flow Injection Analysis (FIA) for the determination of trimethylamine (N-TMA) and total volatile basic nitrogen (N-BVT) anchovy, compared with the reference methods. THE FIA showed a alinealidad and accuracy equivalent alos reference methods, but was more precise and ocn the added advantage and its speed and lower cost. Tables were validated sensory analysis specifically designed to assess the freshness anchovies, raw (Quality Index Metrhod, QIM), and cooked, resulting consistent withthe microbiological parameters legally established. During storage in ice boquerÂ'Â'on stored on ice (5 days). The volatile amines (N-TMA and N-BVT) would not be appropriate com indicator of the degree of freshness, it showed no significant changes during the first two weeks of storage. The cadaverina followed by putrescina and to a lesser degree of freshness, it showed no significant changes during the first two weeks of storage. The cadaverina followed by putrescina and to a lesser degree of histamine and tyramine were amines biógenas (AB) accumulation majority. The sum of these four AB was proposed as an index pair valuing the freshness of anchovy in ice, with a limit of acceptance of 15 mg / kg, in line with the sensory evaluation and microbiológia. In addition, we studied the ability aminogénica bacteria isolated during storage. Bacteria Gram- (enterobacteria and pseudomonas) were producing diaminas and met during the first two weeks of storage. By contrast, bacteria Gram + (lactic acid bacteria and enterococci) were producing tyramine and only appeared in isolated from the end of amacenamiento. There was no histamine-producing bacteria. The nature mesofilina hygienic - sanitary of raw materials as a critical factor in the accumulation of AB and N-BVT during processing. In anchovies in salt, the delay in gutting, which takes place in situations much volume production, causing an increase in the levels of some. AB. In anchovies marinated in vinegar, the formation of volatile amines and biógenas was not very important during the eleboración, however may occur during storage as a result of microbial contamination resulting from the handling involved filleting and packaging. There is a significant effect on the extractor vinegar amines, so its contents into the muscle of fish may not be representative of the state of higíenico delas raw materials. We evaluated the possible involvement of AB contents of the samples studied in consumer health, concluding that the contents are insufficient to cause intoxication direct individuals in healthy adults. Only in susceptible individuals might be advisable to limit the sonsumo in semi-anchovies, because occasionally presents considerable levels of tyramine.

Author: SANCHEZ RODRIGUEZ JOSE ANTONIO.
Year: 2005.
University: CÓRDOBA [www.uco.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: There has been an evaluation of microbiological contamination of carcasses of pigs in the final stage of production (before cooling) in an industrial slaughterhouse located in the province of Jaen. Both channels like surfaces slaughterhouse sampled complied with the criteria "satisfactory" set forth in Council Regulation (EC) 2073/2005 and the Final Rule (PR / HACCP) from July 25, 1996 (USDA, 1996) for the counts microbial carcasses and the DECISION 2001/1471/CE to control surfaces of the slaughterhouse, there is a close relationship between the level of contamination present on the surfaces before the beginning of the slaughter process and the rule microbiological end of the channel (r = 0594 (p greater 0.10) for the aerobic bacteria count, r = 0805 (p greater 0.01) for the counting of enterobacteria yr = 0811 (p greater 0.01) for the counting of enterobacteria surfaces slaughter and E. coli on the surface of the channels). We did not detect Campylobacter spp.y Escherichia coli O157: H7 in any of the external and internal surfaces of the carcasses analyzed. However Salmonella spp. Was detected in 13.3%, 10.95 = [0033, 0232], the internal surfaces of carcasses sampled and the 2.2%, 10.95 = [0000: 0064] , the external surfaces and Listeria monocytogenes were detected in 33.3%, 10.95 = [0195, 0470], the internal surfaces of the channels and the 4.4%, 10.95 = [0000: 0103 ], the external surfaces. The origin of the contamination of carcasses with Salmonella spp pointed process scourged and gutted, while the origin of Listeria monocytogenes in the channels was the atmosphere of being the slaughterhouse operation esquinado which most contributed to 70% of the surfaces Slaughterhouse contaminated with this organism. The results show the need for improvements in controls and the slaughter process so that it is able to maintain standards acceptable to the aerobic bacteria count and Enterobacteriaceae as set forth in Council Regulation (EC) 2073/2005 for each of the channels and sacrificed for reducing the prevalence of Salmonella spp., and Listeria monocytogenes in the areas of communications, all with the aim of avoiding risks unacceptable for the following stages of the food chain, and especially for the consumer.

Author: GALLARDO MADUEÑO MARIA CONCEPCIÓN.
Year: 2005.
University: CÓRDOBA [www.uco.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: This research work has been carried out on a total of 38 samples of honey monofloral with different backgrounds botanical -9 samples of orange blossom honey, 10 samples of thyme honey, 10 samples of honey eucalyptus and 9 samples of honey romero- bee from different regions of the Autonomous Community of Andalusia and for crop years 2002, 2003 and 2004, in order to carry out its characterization based on the study of the volatile compounds responsible for the flavor, you can set an possible differentiation between these honeys monoflorales Andalusia. Terpenos were isolated and identified, norisoprenoides, derived from petrol, products from the Maillard reaction and aliphatic compounds in all samples analyzed honey. The findings define profiles for aromatic most types studied: in the orange blossom honey identifies a total of 43 volatile compounds different. Of all these only 10 were considered as potential markers of botanical origin and / or geographical stop these honeys: lilac alcohols (from linalool) and limonene oxide, cis- (terpenos); 3-oxo-a-ionona and dehidrovomifoliol (norisoprenoides ), and derivatives of benzenes, 2,4-ditertbutilfenol and 3,5-dimetoxi ---- 4-benzohidracida. In all the samples tested identifying the alkaloid caffeine. A total of 35 volatile compounds are obtained for different thyme honey. Only 12 can be considered as potential markers of botanical origin and / or geographical reasons, limonene and eucarvona (terpenos); 4-oxo-isoforona and dehidrovomifoliol (norisoprenoides) and derivatives of benzenes benzoic acid, benzoic acid, acid benceniacético, trimetilfenol, bencenoetanol, a - (feniletil) -, p-hidroxifenil acetonitrile, 2,4-ditertbutilfenol and 1,2,3-trimetoxi-5- (metoximetil) benzene. He also was isolated in all samples analyzed phenolic acid, the acid cinámico. A total of 23 volatile compounds are obtained for different eucalyptus honey. Only 17 can be considered as potential markers of botanical origin and / or geographical: 4-hidroxi-3 ,5,5-trimetilciclohex-2-enona, 2-ciclohexen-1-ona-3 ,3,5-trimetil-4- (oxo-1-butenil) 2-ciclohexen-1-ona-3 ,5,5-trimetil-4- (3-hidroxi-1-butenil) and 2-ciclohexen-1-ona ,4-hidroxi-3, 5.5-trimethyl-4 (3-oxo-1-butenil) and derivatives of benzenes 2,4-diterbutilfenol and 3,5-dimetoxi-4-benzohidrazida and ketone etanona, 1-(1Â meetings, 2.3 , 5.6 Â meetings, 6b-hexahidro-3, 3.6 Â ª -trimetiloxireno [g] benzofuran-5-il. honey rosemary identifies 29 volatile compounds different. Of which 2,4-diterbutilfenol and 3.5 - dimetoxi-4-benzohidrazida recovering in the total sample of the type, as in the rest of the honey monoflorales analyzed in this paper.

Author: ACOSTA GUERRERO RAQUEL.
Year: 2005.
University: EXTREMADURA [www.unex.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: The use of strains of mold producing peptides antifungal cultures protectors could reduce or even eliminate the incidence of mold toxigénicos in meat products. The objective of this work has been selected strains of the genus Penicillium producing peptides antifungal able to inhibit the mold undesirable in meat products mature. We have isolated 281 mold from the surface of ham produced in nine industries Badajoz, Caceres, Huelva and Salamanca. Trials inhibition radio amid solid revealed that approximately 59% of genetic isolates obtained showed antifungal activity compared to mold toxigénicos isolated cured ham, regardless of industry and stage of processing in which were obtained. These include strains of different species as P.solitum P.viridicatum, P.griseofulvum. P.aurantiogreseum, P.commune or P.olsonii, which usually take place in meat products matured. Trials of inhibition achieved with the culture medium, the aqueous phase and extract clorofórmico Plaque multipocillo allowed such activity associated with a variety of antifungal compounds from different olubilidad in water or organic solvents with different sensitivity to treatment with chloroform, which is activity translates into a heterogeneous even among individuals within a single species. Moreover, the fractionation by cation exchange showed that the inhibition observed in the aqueous phase is due to different active compounds that eluted with force molar low, medium or high, and showing various spectrums of inhibition. However, there is a great similarity in the activity of the compounds eluídos with high molar force, suggesting that it could be the same family proteins produced by different species of fungus Penicillium. The present work has been purified by gel filtration chromatography of a glycoprotein with antifungal activity of approximately 12 Kda with an isoelectric point of 9.22, produced by the strain RP42C of P.olsonii isolated from cured ham. This protein has shown activity against various different molds toxigénicos. Thus, P.commune Pc131, P.polonicum Pp51 and P.aurantiogreseium Pa2918 are very resilient regardless of the concentration of protein used. By contrast, others like A.niger An261, A.flavys -af2687 and P.chrysogenum Pg222 showed great sensitivity in all conditions tested. Moreover, the effect of antifungal protein in some strains, as P.commune Pc332, P.restrictum Pr341 and P.nalgiovense Pj261 only became apparent after the 48-72 h incubation regardless of the concentration of protein used. Other strains as P.solitum Ps321 and P.griseofulvum Pg2919, were only sensitive to high concentrations of protein but throughout the incubation period. Finally, the antifungal activity of the protein compared to other molds, as A.versicolor Av2664, A.parasiticus Ap2682 and P.echinulatum Pe321, was less consistent decreasing the concentration used and increased the incubation time. The changes in the activity of the protein after antifungal treatment alfa-amilasa suggest a mechanism of action depending on the gender of the susceptible strains. Specifically, activity antifúgnica face gaps strains of Aspergillus declines after treatment with this enzyme, which may be mediated by a group of nature glicídica, which is not the case in front of strains Penicillum tested. The analysis of the amino and carboxyl terminal sequence of the protein and fragments obtained by digestion with tirpsina, indicates that there may be a protein antifungal not mentioned so far. It has been proven producing protein active in condoms similar to the initial stages of maturation. This could pose to P.olsonii RP42C an added advantage to compete with the rest of molds that grow in the 8 superfic 668 ie of meat products matured, it would be of great value for use as protective cultivation. Moreover, this strain does not produce any of the major mycotoxins which are attributed to the mold that develop in a manner common in meat products matured. However, before proposing its use in food will be necessary to study the production of the protein by P.olsoni RP42C in meat products matured, and the antifungal activity of the active compounds in these products. In addition, it will assess the possible adverse reactions to the protein might have on consumers to avoid any kind of health risk. However, the sensitivity shown by the protein might have on consumers to avoid any kind of health risk. However, the sensitivity shown by the protein treatment ezimas as tipsina, pepsin and lysozyme, allows to be optimistic about its use in food, because it can be degraded in the gastrointestinal tract. For the foregoing reasons, the use of molds producing antifungal proteins may constitute an appropriate strategy for controlling undesirable molds in food matured.