Implementation of hazard analysis critical control point (HACCP) system to the non-alcoholic beverage industry

Food Reviews International

Volumn 17, Issue 4, 2001, Pages 451-486

  Kourtis, L K ^a  

^a UNIVERSITY OF THESSALY   (Greece)

Author keywords

Apple; Bottled water; Coffee; Critical control point; Fruit juice; HACCP; Hazard; Lemon; Orange; Safety assurance system; Tea

Indexed keywords

APPLE; BOTTLED WATER; CRITICAL CONTROL POINTS; HACCP; LEMON; ORANGE; SAFETY ASSURANCE; TEA;

CARBONATION; COFFEE; FRUIT JUICES; HAZARDS;

CITRUS FRUITS;

EID: 0040438330     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1081/FRI-100108533     Document Type: Article

References (112)

1. Early, R. Guide to Quality Management Systems for the Food Industry; Blackie Academic < Professional: London, 1995.
2. Gould, W.A. Current Good Manufacturing Practices/Food Plant Sanitation; CTI Publishers, Inc.: Baltimore, Maryland, 1994.
3. Mortimore, S.; Wallace, C. HACCP: A Practical Approach, 2nd Ed.; Aspen Publishers, Inc.: Gaithersburg, Maryland, 1998.
4. Directive 93/43. Council Directive 93/43 EEC (June 14, 1993) on the Hygiene of Foodstuffs. Official J. Eur. Communities 1993, L175/I.
5. Sandrou, D.; Arvanitoyannis, I.S. Implementation of HACCP to the Meat Industry; Current Status and Perspectives. Food Rev. Int. 1999, 15 (3), 265-308.
6. Sandrou, D.; Arvanitoyannis, I.S. Implementation of HACCP to the Dairy Industry; Current Status and Perspectives. Food Rev. Int. 2000, 16 (1), 77-112.
7. Sandrou, D.; Arvanitoyannis, I.S. Implementation of HACCP to the Cheese-Making Industry; Current Status and Perspectives. Food Rev. Int. 2000, 16 (3), 327-368.
8. Efstratiadis, M.M.; Arvanitoyannis, I.S. Implementation of HACCP to Large Scale Production Line of Greek Ouzo and Brandy: A Case Study. Food Control 2000.
9. Ropkins, K.; Beck, A.J. Evaluation of Worldwide Approaches to the Use of HACCP to Control Food Safety. Trends Food Sci. Tech. 2000, 11, 10-21
10. Kourtis, K.L.; Arvanitoyannis, I.S. Implementation of Hazard Analysis Critical Control Point (HACCP) System to the Alcoholic Beverages Industry. Food Rev. Int. 2001, 17 (1), 1-44.
11. USDA. Guidebook for the Preparation of HACCP Plans, United States Department of Agriculture, Food Safety < Inspection Service: Washington, DC, 1997.
12. NACMCF. Hazard Analysis and Critical Control Point System. National Advisory Committee on Microbiological Criteria for Foods, USDA, Food Safety < Inspection Service: Washington, DC, 1992.
13. Codex. General Requirements, 2nd Ed.; Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission, FAO: Rome, 1995; Vol. 1B.
14. Varnam, A.H.; Sutherland, J.P. Beverages: Technology, Chemistry and Microbiology; Chapman < Hall: London, 1994.
15. Warburton, D.W.; Harrison, B.; Crawford, C.; Foster, R.; Fox, C.; Gour, L.; Krol, P. A Further Review of the Microbiological Quality of Bottled Water Sold in Canada: 1992-1997 survey results. Int. J. Food Microb. 1998, 39, 221-226.
16. Directive 80/777. Council Directive 80/777 EEC (July 15, 1980) on the Approximation of the Laws of the Member States Relating to the Exploitation and Marketing of Natural Mineral Waters. Official J. Eur. Communities 1980, L229, 1-10.
17. Al-Saleh, I.; Al-Doush, I. Survey of Trace Elements in Household and Bottled Drinking Water Samples Collected in Riyadh, Saudi Arabia. Sci. Total Envir. 1998, 276, 181-192.
18. Fuge, R.; Perkins, W. Aluminum and Heavy Metals in Portable Waters of the North Ceredigion Area, Mid-Wales. Environ. Geochem. Health 1991, 13, 56-65.
19. Sanchez, A.M.; Montera, M.P.R.; Escobar, V.G.; Vargas, M.J. Radioactivity in Bottled Mineral Waters. Appl. Radiat. Isotopes 1999, 50, 1049-1055.
20. Havelaar, A.H. Application of HACCP to Drinking Water Supply. Food Control 1994, 5, 145-152.
21. Chudy, J. Sterilisation of Water in the Beverage Industry. Brit. Food J. 1988, 90, 216-218.
22. Serra, J.A.; Domenech, E.; Escriche, I.; Martorell S. Risk Assessment and Critical Control Points from the Production Perspective. Int. J. Food Microbiol. 1999, 46, 9-26.
23. Directive 96/70. Council Directive 96/70 EC (October 28, 1996) Amending Council Directive 80/777/EEC on the Approximation of the Laws of the Member States Relating to the Exploitation and Marketing of Natural Mineral Waters. Official J. Eur. Communities 1996, L299, 26-28.
24. Kussmaul, H.; Gallhoff, G.; Zerbe, H. Getraenke. In HACCP in der Praxis; Sinell, H.-J., Meyer, H., Eds.; Behr's Verlag: Hamburg, 1996; 441-466.
25. Jackson, G. Practical HACCP in Brewing Industry. In Monograph-European Brewery Convention; 1998; Vol. 26, 50-57.
26. Stadlmayr, T. Control of the Critical Control Points in the Filling Area. In Monograph-European Brewery Convention; 1998; Vol. 26, 108-116.
27. Van de Berch, H.J. Developments in Full Bottle Inspection. In Monograph-European Brewery Convention; 1998; Vol. 26, 165-168.
28. Golz, H.-J.; Konic, F.; Lemcke, O. HACCP and E.U. Guidelines in the German Brewing Industry. In Monograph-European Brewery Convention; 1998; Vol. 26, 88-94.
29. Codex. Natural Mineral Waters. In Sugars, Cocoa Products and Chocolate and Miscellaneous Products, 2nd Ed.; Joint FAO/WHO food standards Programme Codex Alimentarius Commission, FAO: Rome, 1994; Vol. 11, 63-71.
30. Bischofberger, T.; Cha, S.K.; Scmitt, R.; Konig, B.; Schimidt-Lorenz, W. The Bacterial Flora of Non-carbonated Mineral Water from Springs to Reservoir and Glass and Plastic Bottles. Int. J. Food Microbiol. 1990, 11, 51-72.
31. Fewtrell, L.; Kay, D.; Wyer, M.; Godfree, A.; O'Neil, G. Microbiological Quality of Bottled Water. Water Sci. Techn. 1997, 35, 47-53.
32. Verhille, S.; Baida, N.; Dabboussi, E.; Izard, D.; Leclerc, H. Taxonomic Study of Bacteria Isolated from Natural Mineral Waters: Proposal of Pseudomonas jessenii sp. nov. and Pseudomonas mandelii sp. nov. Systematic Appl. Microbiol. 1999, 22, 45-58.
33. Verhille, S.; Elomari, M.; Coroler, L.; Izard, D.; Leclerc, H. Phenotypical Based Taxonomy of Fluorescent Pseudomonas Strains Isolated from Four Natural Mineral Waters. Systematic Appl. Microbiol. 1997, 20, 137-149.
34. Massa, S.; Fanelli, M.; Brienza, M.T.; Sinigaglia, M. The Bacterial Flora in Bottled Natural Mineral Water Sold in Italy. J. Food Quality 1998, 21, 175-185.
35. Tsai, G.J.; Yu, S.C. Microbiological Evaluation of Bottled Uncarbonated Mineral Water in Taiwan. Int. J. Food Microbiol. 1997, 37, 137-143.
36. Papapetropoulou, M.; Tsintzou, A.; Vantarakis, A. Environmental Mycobacteria in Bottled Table Waters in Greece. Canadian J. Microbiol. 1997, 43, 499-502.
37. Vachee, A.; Vincent, P.; Struijk, C.B.; Mossel, D.A.A.; Leclerc, H. A Study of the Fate of the Autochtonous Bacterial Flora of Still Mineral Waters by Analysis of Restriction Fragment Length Polymorphism of Genes Coding for RNA. Systematic Appl. Microbiol. 1997, 20, 492-503.
38. Warburton, D.W.; Bowen, B.; Konkle, A. The Survival and Recovery of Pseudomonas aeruginosa and Its Effect upon Salmonellae in Water: Methodology to Test Bottled Water in Canada. Canadian J. Microbiol. 1994, 40, 987-992.
39. Mauridou, A. Study of the Bacterial Flora of a Non-carbonated Natural Mineral Water. J. Appl. Bacteriol. 1992, 73, 355-361.
40. Codex. Fruit Juices and Related Products, 2nd Ed.; Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission, FAO: Rome, 1992; Vol. 6.
41. Lea, A.G.H. Apple Juice. In Production and Packaging of Fruit Juices and Fruit Beverages; Hicks, D., Ed.; Van Nostrand: New York, 1995; 182-225.
42. Gokmen, V.; Acar, J. Simultaneous Determination of 5-Hydroxymethylfurfural and Patulin in Apple Juice by Reversed-Phase Liquid Chromatography. J. Chromatogr. 1999, A847, 69-74.
43. Gokmen, V.; Acar, J. Rapid Reversed-Phase Liquid Chromatographic Determination of Patulin in Apple Juice. J. Chromatogr. 1996, A730, 53-58.
44. Downes, J.W. Equipment for Extraction of Soft and Pome Fruit Juices. In Production and Packaging of Fruit Juices and Fruit Beverages; Hicks, D., Ed.; Van Nostrand: New York, 1995; 197-220.
45. Buslig, B.S. The Orange. In Quality and Preservation of Fruits; Eskin, N.A., Ed.; CPC Press: Boca Raton, 1991; 1-16.
46. Fisher, D.V.; Kitson, J.A. The Apple. In Quality and Preservation of Fruits; Eskin, N.A., Ed.; CPC Press: Boca Raton, 1991; 45-66.
47. Grassin, C.; Fauquembergue, P. Fruit Juices. In Industrial Enzymology, 2nd Ed.; Godfrey, T., West, S., Eds.; Macmillan Press Ltd.: London, 1996; 225-264.
48. Kennedy, F.C.; Rivera, Z.S.; Lloyd, L.L.; Warner, F.P.; Jumel, K. L-Ascorbic Acid Stability in Aseptically Processed Orange Juice in Tetra Brick Cartons and the Effect of Oxygen. Food Chem. 1992, 45, 327-331.
49. Kacem, B.; Matthews, R.F.; Grandall, P.G.; Cornell, J.A. Nonezymatic Browning in Aseptic Packaged Orange Juice and Orange Drinks. Effect of Amino Acids, Dearation and Anaerobic Storage. J. Food Sci. 1987, 52, 1665-1667, 1672.
50. Eison-Perchonok, M.H.; Downes, T.W. Kinetics of Ascorbic Acid Oxidation as a Function of Dissolved Oxygen Concentration and Temperature. J. Food Sci. 1982, 47, 765-767, 773.
51. Tramell, D.J.; Dalsis, D.E.; Malone, C.T. Effect of Oxygen on Taste, Ascorbic Acid Loss and Browning for HTST-Pasteurised, Single-Strength Orange Juice. J. Food Sci. 1986, 51, 1021-1023.
52. Chan, H.T., Jr.; Cavaletto, C.G. Effects of Dearation and Storage Temperature on Quality of Aseptically Packaged Guava Puree. J. Food Sci. 1986, 51, 165-168, 171.
53. Greek Codex of Foods and Drinks. Greek Ministry of Economics: Athens, 1998.
54. Janovitz-Klapp, A.; Richard, F.; Goupy, P.M.; Nicolas, J. Inhibition Studies on Apple Polyphenol Oxidase. J. Agric. Food Chem. 1990, 38, 926-931.
55. Saper, G.M.; Ziolkowski, M.A. Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in Apple. J. Food Sci. 1987, 52, 1732-1733.
56. Von Bockelmann, B.A.H.; Von Bockelmann, I.L.I. Aseptic Packaging of Liquid Products: A Literature Review. J. Agric. Food Chem. 1986, 34, 384-392.
57. Toledo, R.T. Chemical Sterilants for Aseptic Packaging. Food Technol. 1975, 29, 102-112.
58. Stannard, C.J.; Abbiss, J.S.; Wood, J.N. Efficiency Treatments Involving Ultraviolet Irradiation for Decontaminating Packaging Board of Different Surface Compositions. J. Food Protect. 1985, 48, 786-789.
59. Bayliss, C.E.; Waites, W.M. The Combined Effect of Hydrogen Peroxide and Ultraviolet Irradiation on Bacterial Spores. J. Appl. Bacteriol. 1979, 47, 263-269.
60. Rose, D. Advances and Potential for Aseptic Processing. In New Methods of Food Preservation; Gould, G.W., Ed.; Blackie Academic < Professional: 1995, 283-303.
61. Paine, F.R. Aseptic Processing. In Modern Processing, Packaging and Distribution Systems for Food, Paine, F.A., Ed.; Blackie Academic < Professional: 1995; 20-35.
62. Directive 93/77 EC. Council Directive 93/77 EEC (September 21, 1993) Relating to Fruit Juices and Certain Related Products. Official J. Eur. Communities 1993, L244, 23-31.
63. Codex. Food Labeling, Complete Texts; Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission, FAO: Rome, 1998.
64. Hernadez, R.J. Food Packaging Materials, Barrier Properties, and Selection. In Food Engineering Practice; Valentas, K.J., Rotstein, E., Singh, R.P., Eds.; CRC Press: Boca Raton, 1997; 291-360.
65. Hernadez, R.J.; Giacin, J.R. Factors Affecting Permeation, Sorption and Migration Processes in Package-Product Systems. In Food Storage Stability; Irwin, A.T., Singh, R.P., Eds.; CRC Press: Boca Raton, 1998; 269-329.
66. Hirose, K.; Harte, B.; Giacin, J. R.; Miltz, J.; Stine, C. Sorption of d-Limonene by Sealant Films and Effects on Mechanical Properties. In Food and Packaging Interactions; Hotchkiss, J., Ed.; ACS Syposium Series, 1988; 365.
67. Sadler, G.D.; Braddock, R.J. Oxygen Permeability of Low Density Polyethylene as a Function of Limonene Absorption: An Approach to Modelling Flavor (Scalping). J. Food Sci. 1990, 55, 587-590.
68. Price-Davies, W.; Houghton, H.W. Soft Drinks. In Quality Control in the Food Industry, 2nd Ed.; Herschdoerfer, S.M., Ed.; Academic Press. Inc.: San Diego, 1987; Vol. 4, 75-126.
69. Potter, N.N.; Hotchkiss, J.H. Food Science; Chapman and Hall: New York, 1995.
70. Bartins, N. Microbiological Criteria for White Sugars. In Sugar Technology; Bander Poel, P.W.; Schiweck, H.; Schwartz, T., Eds.; Berling: Berkeley, 1998; 1004-1005.
71. Muller, E.G. The Sugar Industry. In Quality Control in the Food Industry, Herschdoerfer, S.M., Ed.; Academic Press, Inc.: San Diego, 1986; Vol.3, 75-139.
72. Kotzamanidis, Ch.; Arvanitoyannis, I.S.; Scarakis, G. Implementation of HACCP to the Sugar Industry and Its Byproducts. Zuckerindustrie 2000, 125 (12), 1-8.
73. Codex. Sugars (Including Honey). In Sugars, Cocoa Products and Chocolate and Miscellaneous Products, 2nd Ed.; Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission, FAO: Rome, 1994; Vol. 11, 1-26.
74. Directive 94/35. Council Directive 94/35 EC (June 30, 1994) on Sweeteners for Use in Foodstuffs. Official J. Eur. Communities 1994, L237, 3-12.
75. Goldenberg, N. Food Additives. In Quality Control in the Food Industry, 2nd Ed.; Herschdoerfer, S.M., Ed.; Academic Press, Inc.: San Diego, 1987; Vol. 4, 289-341.
76. Luck, E.; Jager, M. Antimicrobial Food Additives, Characteristics, Uses, Effects, 2nd Ed.; Springer-Verlag: Berlin, 1997.
77. Giese, J. Antimicrobials: Assuring Food Safety. Food Technol. 1994, 48, 102-110.
78. Directive 95/2. Council Directive 95/2 EC (February 20, 1995) on Food Additives Other Than Colours and Sweeteners. Official J. Eur. Communities 1995, L61, 1-40.
79. Heath, H.B. The Quality Control of Flavoring Materials. In Quality Control in the Food Industry, 2nd Ed.; Herschdoerfer, S.M., Ed.; Academic Press, Inc.: San Diego, 1987; Vol. 4, 194-287.
80. Directive 88/388. Council Directive 88/388 EEC (June 22, 1988) on the Approximation of the Laws of the Member States Relating to Flavourings for Use in Foodstuffs and to Source Materials for Their Production. Official J. Eur. Communities 1988, L184, 61-66.
81. Walker, J.C.; Zaugg, S.E.; Walker, E.B. Analysis of Beverages by Capillary Electrophoresis. J. Chromatogr. 1997, A781, 481-485.
82. Hall, C.A.; Zhu, A.; Zeece, M.G. Comparison Between Capillary Electrophoresis and High-Performance Liquid Chromatography Separation of Food Grade Antioxidants. J. Agric. Food Chem. 1994, 42, 919-921.
83. Chen, Q.-C.; Mou, S.-F.; Hou, X.-P.; Riviello, J.M.; Ni, Z.-M. Determination of Eight Food Colourants in Drinks by High-Performance Liquid Chromatography. J. Chromatogr. 1998, A827, 73-81.
84. Boyce, M.C. Simultaneous Determination of Antioxidants, Preservatives and Sweeteners Permitted in Food by Mixed Micellar Electrokinetic Chromatography. J. Chromatogr. 1999, A847, 369-375.
85. Kuo, K.-L.; Hsieh, Y.-Z. Determination of Food Preservatives by Cyclodextrin-Modified Capillary Electrophoresis with Multiwavelength Detection. J. Chromatogr. 1997, A768, 334-341.
86. Weisburger, J.H. Tea and Health: A Historical Perspective. Cancer Lett. 1997, 114, 315-317.
87. Katiyar, S.K.; Mukhtar, H. Tea Antioxidants in Cancer Chemoprevention. J. Cellular Biochem. 1997, 67 (ss.27), 59-67.
88. Katiyar, S.K.; Mukhtar, H. Tea in Chemoprevention of Cancer: Epidemiologic and Experimental Studies. Int. J. Oncol. 1996, 8, 221-238.
89. Zheng, W.; Doyle, T.J.; Kushi, L.H.; Sellers, T.A.; Hong, C.-P.; Folsom, A.R. Tea Consumption and Cancer Incidence in a Prospective Cohort Study of Postmenopausal Women. Am. J. Epidemiol. 1996, 144, 175-182.
90. Kuroda, Y.; Hara, Y. Antimutagenic and Anticarcinogenic Activity of Tea Polyphenols. Mutation Res./Rev. Mutation Res. 1999, 436, 69-97.
91. Willson, K.C. Coffee, Cocoa and Tea; CABI Publishing: Wallingford, 1999.
92. Mazzafera, P. Chemical Composition of Defective Coffee Beans. Food Chem. 1999, 64, 547-554.
93. Clarke, R.J. Coffee Technology. In Quality Control in the Food Industry, 2nd Ed.; Herschdoerfer, S.M., Ed.; Academic Press, Inc.: San Diego, 1987; Vol. 4, 161-191.
94. Codex. Pesticide Residues in Food-Maximum Residue Limits (MRLs), 2nd Ed. (revised 1998), Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission; FAO: Rome, 1998; Vol. 2B.
95. Ravichandran, R.; Parthiban, R. The Impact of Mechanisation of Tea Harvesting on the Quality of South Indian CTC Teas. Food Chem. 1998, 63, 61-64.
96. Millin, D.J. Factors Affecting the Quality of Tea. In Quality Control in the Food Industry, 2nd Ed.; Herschdoerfer, S.M., Ed.; Academic Press, Inc.: San Diego, 1987; Vol. 4, 127-160.
97. Chou, C.-C.; Lin, L.-L.; Chung, K.-T. Antimicrobial Activity of Tea Affected by the Degree of Fermentation and Manufacturing Season. Int. J. Food Microbiol. 1999, 48, 125-130.
98. Ravichandran, R.; Parthiban, R. Changes in Enzyme Activities (Polyphenol Oxidase and Phenylalanine Lyase) with Type of Leaf and During Black Tea Manufacture and the Effect of Enzyme Supplementation of Dhool on Black Tea Quality. Food Chem. 1998, 62, 277-281.
99. Saltmarsh, M. Instant Tea. In Tea: Cultivation to Consumption; Willson, K.C., Clifford, M.N., Eds.; Chapman and Hall: London, 1991; 534-554.
100. Clarke, R.J.; Macrae, R. Coffee; Elsevier Applied Science Publishers: London, 1987; Vol. 2.
101. Karlsson, H.O.; Tragardh, G. Aroma Recovery During Beverage Processing. J. Food Engng 1997, 34, 159-178.
102. Directive 94/36. Council Directive 94/36 EC (June 30, 1994) on Colours for Use in Foodstuffs. Official J. Eur. Communities 1994, L237, 13-29.
103. Fredsted, L.B. Processing Systems for Fruit Juice and Related Products. In Production and Packaging of Fruit Juices and Fruit Beverages; Hicks, D., Ed.; Van Nostrand: New York, 1995; 274-309.
104. Mannheim, C.H.; Havkin, M. Shelf Life of Aseptically Bottled Orange Juice. J. Food Process. Preserv. 1981, 5, 1-6.
105. Nussinovitch, A.; Rosen, B. Cloud Destruction in Aseptically Filled Citrus Juice. Lebensmittel Wissenschaft und Technologie 1989, 22, 60-64.
106. Toribio, J.L.; Lozano, J.E. Nonezymatic Browning in Apple Juice Concentrate During Storage. J. Food Sci. 1984, 49, 889-892.
107. Directive 98/72. Council Directive 98/72 EC (October 15, 1998) Amending Directive 95/2 EC on Food Additives Other Than Colours and Sweeteners. Official J. Eur. Communities 1998, L295, 18-30.
108. Eskin, N.M. Biochemistry of Foods, 2nd Ed.; Academic Press, Inc.: London, 1990.
109. Payne, W.L.; Duran, A.P.; Lanier, J.M.; Schwab, A.H.; Read, R.B., Jr.; Wentz, B.A.; Barnard, R.J. Microbiological Quality of Cocoa Powder, Dry Instant Chocolate Mix, Dry Nondairy Coffee Creamer and Frozen Topping Obtained at Retail Markets. J. Food Protect. 1983, 46, 733-736.
110. Rebeck, H.M. Processing of Citrus Juices. In Production and Packaging of Fruit Juices and Fruit Beverages; Hicks, D., Ed.; Van Nostrand: New York, 1995; 221-252
111. Saibt, E.F.; Barchet, V.M.F.; Radharamanan, R. Use of Multivariable Analysis in Controlling a Soft Drink Fabrication Process. Comp. Ind. Engng. 1996, 31, 261-264.
112. Young, T.W. The Biochemistry and Physiology of Yeast Growth. In Brewing Microbiology; Priest, F.G., Campbell, I., Eds.; Chapman and Hall: London, 1996; 13-42.