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The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
Berl Munch Tierarztl Wochenschr. 2001 Sep-Oct; 114(9-10):327-30.BM

Abstract

Nham is a traditional Thai fermented pork sausage. The major ingredients of Nham are ground pork meat and shredded pork rind. Nham has been reported to be contaminated with Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Therefore, it is a potential cause of foodborne diseases for consumers. A Hazard Analysis and Critical Control Points (HACCP) generic model has been developed for the Nham process. Nham processing plants were observed and a generic flow diagram of Nham processes was constructed. Hazard analysis was then conducted. Other than microbial hazards, the pathogens previously found in Nham, sodium nitrite and metal were identified as chemical and physical hazards in this product, respectively. Four steps in the Nham process have been identified as critical control points. These steps are the weighing of the nitrite compound, stuffing, fermentation, and labeling. The chemical hazard of nitrite must be controlled during the weighing step. The critical limit of nitrite levels in the Nham mixture has been set at 100-200 ppm. This level is high enough to control Clostridium botulinum but does not cause chemical hazards to the consumer. The physical hazard from metal clips could be prevented by visual inspection of every Nham product during stuffing. The microbiological hazard in Nham could be reduced in the fermentation process. The critical limit of the pH of Nham was set at lower than 4.6. Since this product is not cooked during processing, finally, educating the consumer, by providing information on the label such as "safe if cooked before consumption", could be an alternative way to prevent the microbiological hazards of this product.

Authors+Show Affiliations

National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 73/1 Rama 6 Road, Rajthevee, Bangkok 10400 Thailand.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11570169

Citation

Paukatong, K V., and S Kunawasen. "The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham)." Berliner Und Munchener Tierarztliche Wochenschrift, vol. 114, no. 9-10, 2001, pp. 327-30.
Paukatong KV, Kunawasen S. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham). Berl Munch Tierarztl Wochenschr. 2001;114(9-10):327-30.
Paukatong, K. V., & Kunawasen, S. (2001). The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham). Berliner Und Munchener Tierarztliche Wochenschrift, 114(9-10), 327-30.
Paukatong KV, Kunawasen S. The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham). Berl Munch Tierarztl Wochenschr. 2001 Sep-Oct;114(9-10):327-30. PubMed PMID: 11570169.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham). AU - Paukatong,K V, AU - Kunawasen,S, PY - 2001/9/26/pubmed PY - 2002/2/1/medline PY - 2001/9/26/entrez SP - 327 EP - 30 JF - Berliner und Munchener tierarztliche Wochenschrift JO - Berl Munch Tierarztl Wochenschr VL - 114 IS - 9-10 N2 - Nham is a traditional Thai fermented pork sausage. The major ingredients of Nham are ground pork meat and shredded pork rind. Nham has been reported to be contaminated with Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Therefore, it is a potential cause of foodborne diseases for consumers. A Hazard Analysis and Critical Control Points (HACCP) generic model has been developed for the Nham process. Nham processing plants were observed and a generic flow diagram of Nham processes was constructed. Hazard analysis was then conducted. Other than microbial hazards, the pathogens previously found in Nham, sodium nitrite and metal were identified as chemical and physical hazards in this product, respectively. Four steps in the Nham process have been identified as critical control points. These steps are the weighing of the nitrite compound, stuffing, fermentation, and labeling. The chemical hazard of nitrite must be controlled during the weighing step. The critical limit of nitrite levels in the Nham mixture has been set at 100-200 ppm. This level is high enough to control Clostridium botulinum but does not cause chemical hazards to the consumer. The physical hazard from metal clips could be prevented by visual inspection of every Nham product during stuffing. The microbiological hazard in Nham could be reduced in the fermentation process. The critical limit of the pH of Nham was set at lower than 4.6. Since this product is not cooked during processing, finally, educating the consumer, by providing information on the label such as "safe if cooked before consumption", could be an alternative way to prevent the microbiological hazards of this product. SN - 0005-9366 UR - https://www.unboundmedicine.com/medline/citation/11570169/The_Hazard_Analysis_and_Critical_Control_Points__HACCP__generic_model_for_the_production_of_Thai_fermented_pork_sausage__Nham__ DB - PRIME DP - Unbound Medicine ER -