TY  - JOUR
TT  - The control of aflatoksins in hazelnut oil meal by the application  of HACCP principles
AU  - Özçakmak, Sibel
AU  - Çetinkaya, Asya
PY  - 2015
DA  - December
JF  - Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi
JO  - BAUN Fen. Bil. Enst. Dergisi
PB  - Balıkesir University
WT  - DergiPark
SN  - 1301-7985
SP  - 1
EP  - 14
VL  - 17
IS  - 2
KW  - Fındık küspesi
KW  - HACCP
KW  - aflatoksin
N2  - The consumption of mycotoxin-contaminated feeds involves a potential hazard for the animal and human health. As the hazelnut processed for oil production is of poor quality, and not directly consumed, it creates important problems for the feed industry and food producers. Though the aflatoxin risk in hazelnut oil is lower than the detectable limit levels, the hazelnut oil cake could still carry some risks of aflatoxin contamination. In order to prevent , and control the use of oil cake in production of such products as hazelnut paste or chocolate, the Provincial/Sub-provincial Directorates under the Ministry of Food, Agriculture and Husbandry perform a number of risk based controls and HACCP controls, and take samples and go on the onsite market checks within the framework of a certain plan. This article evaluated the basic principles of the HACCP system on the raw oil production process. The hazard and risk analysis was used to determine the Prerequisites, Operational Prerequisites and the Critical Control Points (CCP). In evaluation was taken into account the hazard risk class, and the decision tree answers for the determined hazards. In this context, the CCP’s were determined as the heat processing steps applied before the raw material acceptance, raw material bins and oil cake bins. A number of control plans were developed for the steps that need operational processing
UR  - https://dergipark.org.tr/en/pub/baunfbed/issue//254067
L1  - https://dergipark.org.tr/en/download/article-file/220310
ER  -