ENVIRONMENTAL MONITORING PROGRAM: AN EARLY WARNING SYSTEM SUPPORTING MICROBIOLOGICAL SAFETY IN THE FOOD INDUSTRY

Abstract

Nowadays, foodborne outbreaks still affect millions and kill thousands of people despite implementation of food safety management systems and legal obligations in many countries. Foodborne illness also cause large-scale recalls, reduced market demand, and consumers loss of confidence in food products. Food safety and quality are endangered since microbiological contamination by various pathogenic and spoilage microorganisms in production environment. Microorganisms, generally introduced into the food environment through raw materials, pests, air, water, employees, can survive in food processing environments. The combination of microbiological monitoring of both food products and the production environment is critical to ensuring food safety and quality. Environmental monitoring program (EMP) is a monitoring program that allows evaluate the effectiveness of general hygiene practices and control programs to prevent possible microbial contamination of food. In this review, scientific models are given for food sector by combination the EMP methodology and existing research studies in literature.

Keywords

• Environmental Monitoring Program (EMP)
• foodborne outbreaks
• pathogenic microorganisms
• food safety
• food recalls

ÇEVRESEL İZLEME PROGRAMI: GIDA ENDÜSTRİSİNDE MİKROBİYOLOJİK GÜVENLİĞİ DESTEKLEYEN ERKEN UYARI SİSTEMİ

Abstract

Günümüzde, birçok ülkede gıda güvenliği sistemleri ve yasal zorunluluklar uygulanmasına rağmen gıda kaynaklı hastalık ve salgınlar milyonlarca insanı etkilemeye ve binlercesinin ölümüne sebep olmaya devam etmektedir. Gıda kaynaklı hastalıklar ayrıca büyük ölçekli geri çağırmalara, pazar talebinin azalmasına ve tüketicilerin gıda ürünlerine olan güveninin kaybolmasına neden olmaktadır. Gıda güvenliği, üretim ortamında bulunan çeşitli patojenik ve bozulmaya sebep olan mikroorganizmaların gıdaya kontaminasyonu yoluyla tehlikeye girmektedir. Mikroorganizmalar genellikle gıda ortamına hammadde, hava, su, çalışan personel ve zararlılar yoluyla girmekte ve gıda işleme ortamında hayatta kalıp çoğalabilmektedirler. Hem gıda ürünlerini hem de üretim ortamını mikrobiyolojik olarak izleme kombinasyonu, gıda güvenliğini ve kalitesini sağlamak için kritik öneme sahiptir. Çevresel izleme programı (ÇİP), bir tesisteki genel hijyen uygulamalarının ve kontrol programlarının etkinliğini değerlendirerek, gıda ürünlerinin olası mikrobiyel kontaminasyonunu önlemeyi sağlayan bir izleme programıdır. Bu derlemede ÇİP kurulum metodolojisi ve literatürde yer alan mevcut araştırma çalışmaları harmanlanarak gıda sektörü için bilimsel modeller sunulmaktadır.

Keywords

• Çevresel İzleme Programı
• gıda kaynaklı salgınlar
• patojen mikroorganizmalar
• gıda güvenliği
• gıda geri çekmeleri

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