Transcript HACCP Experiences Worldwide Alejandro Castillo University of Guadalajara Texas A&M University

Pathogen Reduction Dialogue
Panel 2
May 6, 2002
HACCP Experiences Worldwide
Alejandro Castillo
University of Guadalajara
Texas A&M University
Overview of HACCP in Latin
America (LA)

Mexico
– HACCP required for seafood

Central America
– Costa Rica wants to make HACCP compulsory
for all foods
– No other country has HACCP regulations

South America
– Mercosur: HACCP widely used but not required
by in-country regulations
– HACCP enforced for export meat and fish
products to ensure they meet the equivalence
requirements
What is the LA food industry’s
view of HACCP?
10
8
6
4
2
0
Staying in business
or opening new
market lines
Progressive personnel
seeking new ways of
production
Interest in food
safety
HACCP needs
Training
Implementation
–Validation of control
measures
Audits/Verification
Training
Training
 Offer:
high, demand: moderate
– High cost of training discourages
industrials from contracting
outstanding trainers
 Quality
of the course offered
unknown
 Is the course accredited
Training
 Role
of The International HACCP
Alliance
– Endorsing training programs
 Most
sought organization by LA
trainers
Implementation
Implementation
 Industry
is eager to start with
HACCP programs
 Little information available on
control measures
 Treatment
validation is capital
for HACCP implementation
Log reduction of E. coli O157:H7 and S. Typhimurium
on beef carcasses by combined sanitizing treatments
Detection
limit
5
Log Reduction
4
3
2
1
0
NC
HW
LA
HW+LA LA+HW
Water wash-combined treatments
E. coli O157:H7
NC
HW
LA
HW+LA LA+HW
Trim-combined treatments
S. Typhimurium
Percent samples with counts of E. coli O157:H7 and S.
Typhimurium above the minimum detection level from outside the
inoculated area after combined sanitizing treatments
100
90
% Positive Samples
80
70
60
50
40
30
20
10
0
NC
HW
LA
HW+LA LA+HW
Water wash-combined treatments
E. coli O157:H7
NC
HW
LA
HW+LA LA+HW
Trim-combined treatments
S. Typhimurium
In-plant testing of a sanitizing lactic acid
spray for chilled beef carcasses
Log CFU/100 cm 2
5
APC
Coliforms
E. coli
4
3
2
1
No
detection
0
Control
Treated
Implementation
Most urgent
needs for
USresearch
imports for 2001
6
Red meats
HACCP
in Latin America
Fruits and vegetables
Mexico and Central America
Billions of dollars

5
4
Guatemala
Belize
El Salvador
– Food safety of fruits
and vegetables
Honduras

3
South
America (Argentina, Brazil,
2
Uruguay)
1
Nicaragua
Costa Rica
Argentina
Panama
Brazil
Uruguay
– 0Food safety of meat products and some
Mexico
Central America
South America
fruits
Source of fresh fruits and vegetables
consumed annually in Texas
Billions of pounds
5
4.1
4
3
2
1
0
0.5
Mexico
U.S.A.
Gulfcrest International, Inc., Houston, TX
Outbreaks of FBI associated with produce,
USA 1996-2001 (Guzewich, 2001)
Vehicle
Agent
Almonds
1
~75
2
400
1
27
Cantaloupe
Salmonella
Cyclospora
E. coli O157:H7
Salmonella
4
133
Green onions
HAV
1
>40
3
105
1
12
2
129
1
>400
101
2614
Tomato
E. coli O157:H7
Cyclospora
Salmonella
Shigella
Cyclospora
Salmonella
2
129
Tomato/onion
HAV
1
38
Basil
Cabbage
Lettuce
Mango
Parsley
Raspberries
Outbreaks
Cases
Reduction (log/cm2) of S. Typhimurium and E. coli
O157:H7 on fresh cantaloupes by selected treatments
3
S. Typhimurium
Log reduction
2.5
E. coli O157:H7
2
1.5
1
0.5
0
Water
wash
Wax
Lactic acid
spray
Ca(OH)2
spray
Chlorine
spray
Lactic acid Ca(OH)2
Chlorine
immersion immersion immersion
In-plant comparison of lactic acid and
chlorine treatments for cantaloupe
decontamination
December 2000
5
April 2001
5
Log10 CFU/cm2
APC Coliforms
APC Coliforms
4
4
3
3
2
Undetectable
2
1
1
0
0
Chlorine
Lactic acid
Undetectable
Chlorine
Lactic acid
Reduction (log/cm2) of S. Typhimurium and E. coli
O157:H7 on fresh bell peppers by lactic acid and
Ca(OH)2 sprays
4
S. Typhimurium
E. coli O157:H7
Log reduction
3
2
1
0
Water wash
Wax
Lactic acid
spray
Ca(OH)2
spray
Lactic acid
immersion
Ca(OH)2
immersion
Detection of internalized pathogens in
tomatoes after rinsing with different
sanitizers
2.5
Log 10 CFU/g
2
1.5
1
0.5
a
a
b b
b b
c c
c c
0
S. Typhimuiurm
Control (no trt.)
5ºC lactic acid
55ºC chlorine
5ºC water
55ºC lactic acid
Not
detectable
in any
sample
a a
a a
b b b b
E. coli O157:H7
55ºC water
5ºC chlorine
HACCP Auditing
Does everyone do HACCP
in LA?
HACCP auditing/verification
Difficult to assess effectiveness
 Who knows HACCP and who does
not?
 How many food processing-serving
establishments have embraced
HACCP?

HACCP auditing/verification
Hygiene and safety in foodservice
establishments in Brazil
(Buchewitz and Salay, 1998)
Adopted GMPs
23%
Adopted HACCP
18%
Did not adopt
HACCP
59%
55% lack of
knowledge
Conclusions
HACCP is commonly applied at large
companies but only randomly applied at
medium or small plants in Latin
American and some Caribbean countries
 There is still a great need for training
 Need to advance more in implementing
HACCP in medium-sized and small
plants
