Hazard analysis and critical control points of traditional vs industrial cremeschnitte production

Filip, S. and Fink, R. (2017) Hazard analysis and critical control points of traditional vs industrial cremeschnitte production. Acta Alimentaria, 46 (1). pp. 9-16. ISSN 0139-3006

Preview

Text 066.2017.46.1.2.pdf Download (107kB) | Preview

Abstract

Changes in the consumption habits of the population forces food industry to produce traditional products in modern ways, sometimes not taking into account the modified safety issues. The aim of this study has been to compare hazards and critical control points for traditional and industrial cremeschnitte production. The result shows that the traditional cremeschnitte production includes two additional critical control points, cooking and moulding of egg cream basis, which is essential for safety. In addition, the results of microbial analysis pointed out that the traditional cremeschnitte is safer than the industrial one produced from dried cream powder when comparing Escherichia coli, total aerobic count, and mould contamination (P<0.05). Moreover, our controlled contamination test with E. coli of raw material shows that the traditional cremeschnitte production process reduces microbiological hazard even in the worst-case scenario. All this indicates that traditional food safety practices are not granted and should not be neglected in new production technologies.

Actions (login required)

Edit Item