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Implementation of a HACCP program in a commercial fresh-market tomato packinghouse: a model for the industry.

Author(s) : RUSHING J. W., ANGULO F. J., BEUCHAT L. R.

Type of article: Article

Summary

Epidemiologic studies linked outbreaks of salmonellosis in 1991 and 1993 to raw tomatoes. Subsequent research funded by the tomato industry confirmed that Salmonella montevideo can grow on raw tomatoes at temperatures commonly found in food handling systems. In response to this situation, a model hazard analysis critical control points (HACCP) program was designed, implemented and monitored in a commercial tomato packinghouse in South Carolina in 1994 and 1995. Three control points were identified. The key point was water quality maintenance, i.e. control of chlorine, pH and temperature in the water bath. Other points were cleaning and inspection of field bins and monitoring of the hand-sorting procedures on the packingline. Testing of tomatoes in 1994 and 1995 for the presence of Salmonella spp. verified that the HACCP program was effective in controlling the risk of contamination in the packinghouse.

Details

  • Original title: Implementation of a HACCP program in a commercial fresh-market tomato packinghouse: a model for the industry.
  • Record ID : 1997-3374
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 16 - n. 9
  • Publication date: 1996/09
  • Document available for consultation in the library of the IIR headquarters only.

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