Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation

Food Microbiology

Volumn 41, Issue , 2014, Pages 60-75

  Lahou, Evy ^a   Jacxsens, Liesbeth ^a   Van Landeghem, Filip ^a   Uyttendaele, Mieke ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Food service operation; Microbial risk categorization; Sampling plan; Supplier selection

Indexed keywords

ANALYSIS; ANIMAL; CATERING SERVICE; DEVICES; EPIDEMIOLOGY; EVALUATION STUDY; FOOD CONTAMINATION; FOOD CONTROL; FOOD INDUSTRY; HAZARD ASSESSMENT; MANPOWER; PROCEDURES; PRODUCT SAFETY; STANDARDS;

ANIMALS; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD SERVICES; FOOD-PROCESSING INDUSTRY; HAZARD ANALYSIS AND CRITICAL CONTROL POINTS; SAMPLING STUDIES;

EID: 84894264402     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.01.012     Document Type: Article

References (62)

1. Airey S., Greaves A. HACCP for small business in the UK. Restaurant and Catering Food Safety: Putting HACCP on the Menu 2005, 138-157. European Union Risk Analysis Information Network (EU-RAIN), Dublin, Ireland. B. Maunsell, J.B. Declan (Eds.).
2. Anonymous Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Off. J. Eur. Commun. 2002, 31:1-24. Available online: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2002:031:0001:0024:EN:PDF.
3. Anonymous Koninklijk besluit (KB) van 14/11/2003 betreffende autocontrole, meldingsplicht en traceerbaarheid in de voedselketen. Belg. Staatsbl. 2003, 12/12/2003, 1-15.
4. Anonymous Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Off. J. Eur. Union 2004, 139:1-54. Available online:. http://www.fsai.ie/uploadedFiles/Reg852_2004(6).pdf.
5. Anonymous Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Commun. 2005, 338:1-26. Available online: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2005:338:0001:0026:EN:PDF.
6. Anonymous Koninklijk Besluit van 26 April 2009 betreffende microbiologische criteria voor voedingsmiddelen. Belg. Staatsbl. 2009, 8/06/2009, 1-6.
7. CIES Global Food Safety Initiative Guidance Document 2007, 41. Retrieved February 14, 2010, from:. http://www.ciesnet.com, fifth ed.
8. Codex Alimentarius Commission (CAC) Recommended International Code of practice. General. Princ. Food Hyg. 2003, CAC/RCP1-1969 (Rev. Ed. .4), 1-31.
9. Cormier R.J., Mallet M., Chiasson S., Magnùsson H., Valdimarsson G. Effectiveness and performance of HACCP-based programs. Food Control 2007, 18:665-671.
10. Daelman J., Jacxsens L., Devlieghere F., Uyttendaele M. Microbial Safety and Quality of Various Types of Cooked Chilled Foods. Food Control 2013, 30:510-517.
11. de Valk H. Outbreak of listeriosis linked to the consumption of pork tongue in jelly in France. Euro Surveill. 2000, 4(9). pii=1650. Available online:. http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=1650.
12. Dierick K., Botteldoorn N. Jaarverslag voedselvergiftigingen en antimicrobiële resistentie van zoönotische kiemen geïsoleerd uit voeding in 2006 2007, Nationaal referentielaboratorium voor voedseltoxi-infecties en antimicrobiële resistentie van zoönotische kiemen, Wetenschappelijk Instituut Volksgezondheid, depotnummer D/2007/2505/54, 9-10.
13. European Food Safety Authority (EFSA) The community summary report on trends and sources of zoonoses, zoonotic agents, antimicrobial resistance and foodborne outbreaks in the European Union in 2005. EFSA J. 2006, 94:1-288.
14. European Food Safety Authority (EFSA) The community summary report on trends and sources of zoonoses, zoonotic agents, antimicrobial resistance and foodborne outbreaks in the European Union in 2006. EFSA J. 2007, 130:1-352.
15. European Food Safety Authority (EFSA) Overview of methods for source attribution for human illness from foodborne microbiological hazards. Scientific opinion of the panel on biological hazards. EFSA J. 2008, 764:1-43.
16. European Food Safety Authority (EFSA) The Community Summary Report on Trends and Sources of Zoonoses and Zoonotic Agentsin the European Union in 2007. EFSA J. 2009, 223:1-320.
17. European Food Safety Authority (EFSA) Technical specifications for monitoring community trends in zoonotic agents in foodstuffs and animal populations on request from EFSA. EFSA J. 2010, 8:1530.
18. European Food Safety Authority (EFSA) Scientific opinion on the development of a risk ranking framework on biological hazards. EFSA J. 2012, 10:2724.
19. Espié E., Weill F.X. Outbreak of multidrug resistant Salmonella Newport due to the consumption of horsemeat in France. Euro Surveill. 2003, 7(27). pii=2252. Available online:. http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=2252.
20. European Comission (EC) Health and Consumer Protection Directorate-general Guidance Document on the Implementation of Procedures Based on the HACCP Principles, and on the Facilitation of the Implementation of the HACCP Principles in Certain Food Businesses 2005, Retrieved September 13, 2008 from:. http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.pdf.
21. Evers E.G. Statistische schatting van de positieve fractie en concentratie van micro-organismen in voedingsmiddelen in relatie tot steekproefomvang. Warenchemicus 2001, 31:55-62.
22. Federaal Agentschap voor de Veiligheid van de Voedselketen (FAVV) Activiteitenverslag 2003 2004, Retrieved November 10, 2008 from:. http://www.afsca.be/jaarverslagen/_documents/AV_2003_s.pdf.
23. Federaal Agentschap voor de Veiligheid van de Voedselketen Gids voor de invoering van een autocontrolesysteem in de Horecasector (G-023) 2006, 23/08/2006.
24. Federaal Agentschap voor de Veiligheid van de Voedselketen (FAVV) Activiteitenverslag 2005 2006, Retrieved August 28, 2008 from:. http://www.favv.be/jaarverslagen/_documents/AV_05_Nl_S.pdf.
25. Federaal Agentschap voor de Veiligheid van de Voedselketen (FAVV) Activiteitenverslag 2006 2007, Retrieved August 28, 2008 from:. http://www.favv.be/jaarverslagen/_documents/AV_2006_Nl_S_new.pdf.
26. Federaal Agentschap voor de Veiligheid van de Voedselketen Autocontrolegids voor de sector van de grootkeukens en verzorginstellingen (G-025) 2008, 22/01/2008.
27. Federaal Agentschap voor de Veiligheid van de Voedselketen (FAVV) Activiteitenverslag 2007 2008, Retrieved August 28, 2008 from:. http://www.afsca.be/home/pub/_documents/2008-08-28_AV2007_v2_nl.pdf.
28. Federaal Agentschap voor de Veiligheid van de Voedselketen (FAVV) Productterugroepingen 2008, Retrieved November 21, 2008 from:. http://www.afsca.be/productterugroepingen/.
29. Federaal Agentschap voor de Veiligheid van de Voedselketen (FAVV) Activiteitenverslag 2008 2009, Retrieved August 3, 2009 from:. http://www.favv.be/jaarverslagen/_documents/2009-07-07_AV08_nl.pdf.
30. Gonzales-Barron U., Zwietering M.H., Butler F. Anovel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foods. Int. J. Food Microbiol. 2013, 161:84-96.
31. Gonzàlez-Miret M.L., Coello M.T., Alonso S., Heredia F.J. Validation of parameters in HACCP verification using univariate and multivariate statistics. Application to the final phases of poultry meat production. Food Control 2001, 12:261-268.
32. Greig J.D., Ravel A. Analysis of foodborne outbreak data reported internationally for source attribution. Int. J. Food Microbiol. 2009, 130:77-87.
33. Griffith C. Food safety in catering establishments. Safe Handling of Foods 2000, 235-256. Marcel Dekker, New York. J.M. Farber, E.C.D. Todd (Eds.).
34. Hernández Pezzi G., Martínez A., Oliva J.M., Pañella E., Soler P. Outbreak of E.coli O157 infection in Spain. Euro Surveill. 2001, 5(1). pii=1828. Available online:. http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=1828.
35. Holvoet K., Jacxsens L., Sampers I., Uyttendaele M. Insight into the prevalence and distribution of microbial contamination to evaluate water management in the fresh produce processing industry. J.Food Prot. 2012, 75:671-681. 10.4315/0362-028X.JFP-11-175R.
36. ICMSF Microorganisms in Food 2: Sampling for Microbiological Analysis: Principles and Specific Applications 1986, University of Toronto Press, Toronto.
37. ICMSF Microorganisms in Food 7: Microbiological Testing in Food Safety Management 2002, Kluwer Academic/Plenum Publishers, New York, ISBN 030642627. first ed.
38. ICMSF Microorganisms in Food 6. Mircobial Ecology of Food Commodities 2005, Kluwer Academic/Plenum Publishers, New York, ISBN 030648675. second ed.
39. Jacxsens L., Devlieghere F., Debevere J. Temperature dependence of the microbial safety, the microbial and sensorial quality of equilibrium modified atmosphere packaged fresh-cut produce. Postharvest Biol. Technol. 2002, 26:59-73.
40. Jacxsens L., Devlieghere F., Ragaert P., Vanneste E., Debevere J. Relation between microbiological quality, metabolite production and sensorial quality of equilibrium modified atmosphere packaged fresh-cut produce. Int. J. Food Microbiol. 2003, 83:263-280.
41. Jacxsens L., Devlieghere F., Uyttendaele M. Quality Management Systems in the Food Industry 2009, St Kliment Ohridski University Press, Sofia, Bulgaria. second ed.
42. Jacxsens L., Kussaga J., Luning P.A., Van der Spiegel M., Uyttendaele M. Amicrobial assessment scheme to support microbial performance measurements of food safety management systems. Int. J. Food Microbiol. 2009, 134:113-125.
43. Jacxsens L., Uyttendaele M., Devlieghere F., Rovira J., Oses Gomez S., Luning P.A. Food safety performance indicators to benchmark food safety output of food safety management systems. Int. J. Food Microbiol. 2010, 141:S180-S187.
44. Kvenberg J.E., Schwalm D.J. Use of microbial data for HACCP-food and drug administrative perspective. J.Food Prot. 2000, 63:810-814.
45. Lahou E., Jacxsens L., Daelman J., Van Landeghem F., Uyttendaele M. Microbiological performance of a food safety management system in a food service operation. J.Food Prot. 2012, 75:706-716.
46. Martins E.A., Germano P.M.L. Microbiological indicators for the assessment of performance in the hazard analysis and critical control points (HACCP) system in meat lasagne production. Food Control 2008, 19:764-771.
47. Maudoux J.P., Saegerman C., Rettigner C., Houins G., Van Huffel X., Berkvens D. Food safety surveillance through a risk based control programme: approach employed by the Belgian Federal Agency for the Safety of the Food Chain. Veterinary Q. 2006, 28:140-154.
48. Olaimat A.N., Holley R.A. Factors influencing the microbial safety of fresh produce: a review. Food Microbiol. 2012, 32:1-19.
49. Osés S.M., Luning P.A., Jacxsens L., Santillana S., Jaime I., Rovira J. Microbial performance of food safety management systems implemented in the lamb production chain. Int. J. Food Microbiol. 2012, 75:95-103.
50. O'Brien S.J., Gillespie I.A., Sivanesan M.A., Elson R., Hughes C., Adak G.K. Publication bias in foodborne outbreaks of infectious intestinal disease and its implications for evidence-based food policy. England and Wales 1992-2003. Epidemiol. Infect. 2006, 134:667-674.
51. Painter J.A., Ayers T., Woodruff R., Blanton E., Perez N., Hoekstra R.M., Griffin P.M., Braden C. Recipes for foodborne outbreaks: a scheme for categorizing and grouping implicated foods. Foodborne Pathogens Dis. 2009, 6:1259-1264.
52. Powell D.A., Jacob C.J., Chapman B.J. Enhancing food safety culture to reduce rates of foodborne illness. Food Control 2011, 22:817-822.
53. Quinn B.P., Marriott N.G. HACCP plan development and assessment: a review. J.Muscle Foods 2002, 13:313-330.
54. Ropkins K., Beck A.J. Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends Food Sci. Technol. 2000, 11:10-21.
55. Sampers I., Jacxsens L., Luning P.A., Marcelis W.J., Dumoulin A., Uyttendaele M. Performance of Food Safety Management Systems in poultry meat preparation processing plants in relation to the Campylobacter spp. contamination. J.Food Prot. 2010, 73:1447-1457.
56. Sampers I., Toyofuku H., Luning P.A., Uyttendaele M., Jacxsens L. Semi-quantitative study to evaluate the performance of a HACCP-based food safety management system in Japanese milk processing plants. Food Control 2011, 23:227-233.
57. Swanson K.M.J., Anderson J.E. Industry perspectives on the use of microbial data for hazard analysis and critical control point validation and verification. J.Food Prot. 2000, 63:815-818.
58. Tzschoppe M., Martin A., Beutin L. Arapid procedure for the detection and isolation of enterohaemorrhagic Escherichia coli (EHEC) serogroup O26, O103, O111, O118, O121, O145 and O157 strains and the aggregative EHEC O104:H4 strain from ready-to-eat vegetables. Int. J. Food Microbiol. 2012, 152:19-30.
59. Uyttendaele M., Jacxsens L., De Loy-Hendrickx A., Devlieghere F., Debevere J. Microbiologische Richtwaarden & Wettelijke Microbiologische Criteria 2010, Ghent, Belgium.
60. Van Schothorst M., Zwietering M.H., Ross T., Buchanan R.L., Cole M.B. Relating microbiological criteria to food safety objectives and performance objectives. Food Control 2009, 20:967-979.
61. Vandevijvere S., Lachat C., Kolsteren P., Van Oyen H. Eating out of home in Belgium: current situation and policy implications. Br. J. Nutr. 2009, 102:921-928.
62. Vitullo M., Ripabelli G., Fanelli I., Tamburro M., Delfine S., Sammarco M. Microbiological and toxicological quality of dried herbs. Lett. Appl. Microbiol. 2011, 52:573-580.