HACCP plan proposal for a typical Brazilian peanut processing company

Food Control

Volumn 20, Issue 7, 2009, Pages 671-676

  Gorayeb, Teresa Cristina Castilho ^a   Casciatori, Fernanda Perpétua ^a   Bianchi, Vanildo Luiz Del ^a   Thoméo, João Cláudio ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Aflatoxin; HACCP; Peanuts; Post harvest industry; Risk analysis

Indexed keywords

ARACHIS HYPOGAEA; FUNGI;

EID: 60849089608     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.10.009     Document Type: Article

References (18)

1. Bertolini M., Rizzi A., and Bevilacqua M. An alternative approach to HACCP system implementation. Journal of Food Engineering 79 (2007) 1322-1328
2. Brasil. (1998). Ministério da Agricultura Pecuária e do Abastecimento (MAPA). Portaria n° 46, de 10 de fevereiro de 1998. Publicado no Diário Official da União de 16/03/1998, Seção 1, Página 24.
3. Codex Alimentarius Commission. (1979). Recommended international code of hygienic practice for groundnuts (peanuts). CAC/RCP 22 (also ).
4. Codex Alimentarius Commission. (1995). Codex standard for peanuts. CODEX STAN 200 (also ).
5. Codex Alimentarius Commission. (1997). Hazard analysis and critical control point (HACCP) system and guidelines for its application. Annex to CAC/RCP 1-1969, Rev. 3. In Food hygiene basic text. Rome.
6. Codex Alimentarius Commission. (2001). Report of the 33rd session of the Codex Committee on Food Additives and Contaminants (pp. 276-280). The Hague, (also ).
7. Codex Alimentarius Commission. (1999). Recommended methods of analysis and sampling. CODEX STAN 234 (also ).
8. Codex Alimentarius Commission. (2004). Code of practice for the prevention and reduction of aflatoxin contamination in peanuts. CAC/RCP 55 (also ).
9. Ellis W.O., Smith J.P., Simpson B.K., Ramaswamy H., and Doyon G. Effect of gas barrier characteristics of films on aflatoxin production by Aspergillus flavus in peanuts packaged under modified atmosphere packaging (map) conditions. Food Research International 27 (1994) 505-512
10. European Mycotoxin Awareness Network (EMAN). (2007). HACCP: Prevention and control of mycotoxins. .
11. Fernandez E.M., Rosolem C.A., Maringoni A.C., and Oliveira D.M.T. Fungus incidence on peanut kernels as affected by drying method and Ca nutrition. Field Crops Research 52 (1997) 9-15
12. Gorayeb, T. C. C. (2007). Critical condition for aflatoxin contamination in the processing chain of peanuts (Arachis hypogaea L.). M.Sc. Dissertation. Programa de Pós-Graduação em Engenharia e Ciência de Alimentos/UNESP. São José do Rio Preto, Brasil. 133p. [in Portuguese].
13. Jouany J.P. Methods for preventing, decontaminating and minimizing the toxicity of mycotoxins in feeds. Animal Feed and Science Technology 137 (2007) 342-362
14. Panisello P.J., and Quantick P.C. Technical barriers to hazard analysis critical control point (HACCP). Food Control 12 (2001) 165-173
15. Rossetto C.A.V., Lima T.M., Viegas E.C., Silva O.F., and Bittencourt A.M. Effects of liming, harvesting, and drying over the sanitary quality of peanuts harvested during the drying season. Pesquisa Agropecuária Brasileira 38 (2003) 567-573 [in Portuguese]
16. Simionato E.M.R.S., Astray R.M., and Sylos C.M. Ochratoxin A and aflatoxin occurence in rice. Revista do Instituto Adolfo Lutz 62 (2003) 123-130 [in Portuguese]
17. Sperber W.H. HACCP does not work from farm to table. Food Control 16 (2005) 511-514
18. Thomas R., and John S. A simple, spreadsheet-based, food safety risk assessment tool. International Journal of Food Microbiology 77 (2002) 39-53