The objective of this diploma thesis is to recommend an optimal way of creating a reliable quality assessment system for products of crop and livestock origin. The selected companies have been searched for key aspects of these systems and evaluated. Further, the certification of quality systems in the Czech Republic was also examined.

Objectives: The first aim of this diploma thesis was to analyze the functionality and effectiveness of the HACCP system in selected catering facilities. Other goals were to find out how to make a meal and find out the satisfaction of meals with a meal composition. Research Questions: 1. How is the temperature controlled at the expedition of the dishes in vessels and their direct dispatch? 2. How is the schedule plan of food delivery fulfilled? 3. How is the concrete diet created? 4. How are the borders satisfied with the composition of the diet? Methodology: A qualitative research survey was used in the practical part. There is the secondary analysis of HACCP data, a field survey by measuring temperature and participating in food distribution. In addition, a personal interview was conducted with the leader on nutritional recommendations and diet. Personal interviews with fifteen boarders were conducted. Results: The results of the survey point out the fact that, although shortcomings in the HACCP legislation and production chart have been identified, the critical control point of food temperature measurement is effective. The lunch distribution plan was respected. An increase in the critical limit at this critical control point has been proposed. It was recommended to introduce a critical control point when receiving raw materials. It was also found that the diet was prepared according to the preferences of the boarders. The supervisor has insufficient knowledge of nutritional recommendations. A leaflet and a recipe for a healthy alternative to traditional dishes were created. Desserts prefer traditional Czech cuisine. They prefer meat dishes, frying and baking. They are not interested in adding vegetarian dishes and legumes. The gained information can also contribute to selected catering meals to other catering companies, public health workers and students in the field.

Made available in DSpace on 2014-06-11T19:26:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2005-08-09Bitstream added on 2014-06-13T19:34:14Z : No. of bitstreams: 1 silva_pr_me_botfca.pdf: 820233 bytes, checksum: 545b3641e36aec9c58923f81cc1b34d9 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O Brasil é o quarto produtor mundial de caqui e o Estado de São Paulo responde por aproximadamente 58% da produção nacional. Observa-se uma tendência mundial em exigências quanto à qualidade e segurança do alimento, visto a divulgação de surtos de DTAs (doenças transmitidas por alimentos). Os patógenos responsáveis pelas DTAs podem ser introduzidos nas frutas em qualquer etapa da cadeia produtiva. Deste modo, elaborou-se este trabalho com o objetivo de realizar um diagnóstico das práticas empregadas em pós-colheita do caqui 'Rama Forte' e 'Fuyu', propor medidas de Boas Práticas Agrícolas (BPA) e elaborar um modelo do plano de Análise de Perigos e Pontos Críticos de Controle (APPCC), visando a qualidade e a segurança do alimento para o consumidor. Para diagnosticar os principais perigos e pontos de contaminação no manuseio do caqui, foram aplicados questionários de práticas de campo e pós-colheita em 11 galpões de embalagem de caqui 'Rama Forte' e 'Fuyu', nas principais regiões produtoras do Estado de São Paulo. Amostras para análises microbiológicas foram coletadas em diferentes etapas, da colheita até o varejo, sendo realizadas contagens de bolores e leveduras, coliformes totais e termotolerantes, bem como, pesquisa de Salmonella spp. e Listeria monocytogenes com o sistema BAX®. Os resultados dos questionários indicaram que, o caqui não é submetido a tratamentos fitossanitários pós-colheita; não há aplicação de Boas Práticas Agrícolas e os manipuladores dos diferentes segmentos da cadeia produtiva não recebem treinamento em práticas de higiene pessoal e segurança do alimento. Outros pontos relevantes que comprometem a qualidade do produto e geram perdas significativas são o uso inadequado de embalagens e transporte, o processo de destanização e máquinas de classificação... / It was evaluated the yield, accumulation and exportation of nutrients by sweet pepper plants grafted and non grafted, under protected cultivation. The research was carried out from August 2003 to May 2004, at the Technical School Augusto Tortolero Araújo, part of Paula Souza State Center of Technological Education, in Paraguaçu Paulista, SP, in Brazil. The rootstocks used - AF 2638 and AF 2640, are resistant to Phytophthora capsici Leonian and Meloidogyne incognita race 2. The treatments were constituted of non grafted hybrids 'Rúbia R' and 'Margarita'; grafted on two evaluated rootstocks and grafted on themselves. The experimental design was of completely randomized blocks with eight treatments, four replications and fifteen plants per plot. Five plants were sent for chemical analysis. Evaluations of the total plants height, first fork height, early blossom, length and average number of internodes, total yield and fruits characteristics of 12 harvests, fresh and dry matter of leaves, stems and fruits, were carried out. The samples for the chemical analysis were taken at the 35th, 83th, 135th, 173th and 213th days after transplantation, with the objective of determining the accumulation and exportation of the nutrients. The results proved that the grafted and non grafted plants had average yield, with the average of 132 and 153 t ha-1 for the grafted combinations of 'Rúbia R' and non grafted plants of 'Rúbia R' respectively and 144 and 132 t ha-1 for the grafted combinations of 'Margarita' and non grafted plants of 'Margarita' respectively. The accumulation of the nutrients was equivalent for grafted combinations and non grafted plants, and nutrients in decreasing order of accumulation were: K>N>Ca>Mg>P>S. It was evidenced that grafting sweet pepper plants neither its agronomic performance, nor interfered on the uptake of nutrients' absorption.

Made available in DSpace on 2015-03-26T13:47:26Z (GMT). No. of bitstreams: 1 texto completo.pdf: 232957 bytes, checksum: b5394236581294b7ec888a9f272da8f7 (MD5) Previous issue date: 2003-12-19 / It was objective of this work the analysis of the Listeria monocytogenes as microbiologic hazard in some points of slaughtering process in inspected swines, seeking to determine your importance for the system APPCC. It was also evaluated not establishments inspected, where the objective was the identification of a better place for sample obtaining (carcass or tonsil) and the comparison of exam conventional microbiologic with the technique of PCR, with regard to larger efficiency and smaller cost with reagents and culture means; in those establishments the moment of collection of carcass and tonsil samples limited to the final stage of slaughtering process. The carcass samples, in the inspected establishment, they were obtained of swabs in four points of the fluxogram of the inspected slaughtering process: after the depilation (A), before (B) and after the evisceration sawing (C) and after the refrigeration (D), the swabs were analyzed by conventional technique of isolation and identification. There was not significant difference, with level of significância of 5%, for the occurrence of L. monocytogenes among the points of the fluxogram (p = 0,288), nor for Listeria sp (p = 0,565), but the microorganism was isolated in the points C and D, deserving monitoring during these points. In the establishment not inspected the comparison between swabs samples and tonsil it didn't present significant difference for L. monocytogenes (p = 0,47), nor for Listeria sp, when it took place conventional research, with confirmation of this result using PCR (p = 0,196) for L. monocytogenes. PCR was shown a more efficient technique for research of the microorganism in the swabs (p = 0,00001) and in the tonsil (p = 0,00005). L. monocytogenes is a danger that demands a monitoring in the evisceration stages and sawing of the carcasses and in the refrigeration in the establishment inspected investigated, the determination of your presence can be accomplished starting from swab of the carcass as well as of tonsil fragments. PCR is a technique fast, efficient, and of smaller cost with regents and culture means in the research of L. monocytogenes. In the slaughtering establishments investigated the bacteria it can be a hazard and your control lack in these places it offers risk to the consumer's health. / Foi objetivo deste trabalho a análise da Listeria monocytogenes como perigo microbiológico em alguns pontos do processo de abate de suínos, visando determinar sua importância para o sistema APPCC. Também avaliou-se estabelecimentos não inspecionados, onde o objetivo foi a identificação de um melhor local para obtenção de amostra (carcaça ou tonsila) e a comparação de exame microbiológico convencional com a técnica de PCR, com respeito a maior eficiência e menor custo com reagentes e meios de cultura; nesses estabelecimentos o momento de coleta de amostra de carcaça e tonsila restringiu-se à etapa final de abate. As amostras de carcaça, no estabelecimento inspecionado, foram obtidas de esfregaços superficiais ( swabs ) em quatro pontos do fluxograma do abate inspecionado: após a depilação (A), antes (B) e após a evisceração-serragem (C) e após o resfriamento (D), os swabs foram analisados por técnica convencional de isolamento e identificação. Não houve diferença significativa, com nível de significância de 5%, para a ocorrência de L. monocytogenes entre os pontos do fluxograma (p = 0,288), nem para Listeria sp (p = 0,565), mas o microrganismo foi isolado nos pontos C e D, merecendo monitoramento durante estas fases. No estabelecimento não inspecionado a comparação entre amostras de swabs e tonsila não apresentou diferença significativa para L. monocytogenes (p = 0,47), nem para Listeria sp, quando se realizou pesquisa convencional, com confirmação deste resultado usando-se pesquisa por PCR (p = 0,196) para L. monocytogenes. A PCR mostrou-se uma técnica mais eficiente para pesquisa do microrganismo no swabs (p = 0,00001) e na tonsila (p = 0,00005). L. monocytogenes é um perigo que demanda um monitoramento nas etapas de evisceração e serragem das carcaças e na refrigeração no estabelecimento inspecionado investigado, a determinação de sua presença pode ser realizada a partir de esfregaço da carcaça assim como de fragmentos de tonsila. A técnica de PCR é rápida, eficiente, e de menor custo com regentes e meios de cultura na pesquisa de L. monocytogenes. Nos estabelecimentos de abate investigados a bactéria pode ser um perigo e sua falta de controle nestes locais oferece risco à saúde do consumidor.

Made available in DSpace on 2014-12-17T15:03:26Z (GMT). No. of bitstreams: 1 MarcosAL_DISSERT.pdf: 1581194 bytes, checksum: d102059d68bb4e5b964f0012273a0656 (MD5) Previous issue date: 2010-04-28 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / This research study deals with the production and distribution of drinking water with quality and safety in order to meet the needs of the Man. Points out the limitations of the methodology for assessing water quality in use today. Approaches the recommendations of the World Health Organization (WHO) for adoption, by the companies responsible for producing and distributing water, of assessment methodologies and risk management (HACCP), in order to ensure the quality and safety of water drinking. Suggests strategies for implementing the plan for water safety plan. Uses the process of water production, composed by Maxaranguape river basin, the water treatment plant and distribution system, which is part of the Plan for Expansion of the Supply System of Natal, as case study. The results, it was possible to devise strategies for implementation of the Water Safety Plan (WSP), which comprises the following steps: a) a preliminary stage. b) assessment system. c) process monitoring. d) management plan and e) validation and verification of the PSA. At each stage are included actions for its implementation. The implementation of the PSA shows a new type of water production, in which the fountain as a whole (watershed and point of capture), the Water Treatment Plant (WTP) and distribution, shall compose the production process, over which to build quality and safety of the final product (drinking water) / A pesquisa trata da an?lise da produ??o e distribui??o de ?gua pot?vel com qualidade e seguran?a de modo a atender as necessidades do Homem. Aborda as recomenda??es da Organiza??o Mundial de Sa?de (OMS) para a ado??o, por parte das empresas respons?veis pela produ??o e distribui??o de ?gua, de metodologias de avalia??o e gest?o de riscos (APPCC), com o objetivo de garantir a qualidade e a inocuidade da ?gua pot?vel. Sugere estrat?gias para implanta??o do plano de seguran?a da ?gua. Utiliza o processo de produ??o de ?gua, composto pela bacia hidrogr?fica do rio Maxaranguape, a esta??o de tratamento de ?gua e o sistema de distribui??o, que faz parte do Plano de Expans?o do Sistema de Abastecimento do munic?pio do Natal - RN, como estudo de caso. Nos resultados obtidos, foi poss?vel tra?ar estrat?gias para implanta??o do Plano de Seguran?a da ?gua (PSA), que compreende as seguintes etapas: a) etapa preliminar. b) avalia??o do sistema. c) monitoramento do processo, d) plano de gest?o e e) Valida??o e verifica??o do PSA. Em cada etapa est?o inseridas a??es para sua implanta??o. A implanta??o do PSA mostra um novo modelo de produ??o de ?gua, no qual, o manancial como um todo (bacia hidrogr?fica e o ponto de capta??o), a Esta??o de Tratamento de ?gua (ETA) e a distribui??o, passa a compor o processo de produ??o, ao longo do qual se constr?i a qualidade e seguran?a do produto final (?gua pot?vel)

A água é um recurso cada vez mais escasso, seja pelo crescimento populacional, com o aumento da demanda, seja pela redução da oferta, especialmente pela poluição dos mananciais. Uma das alternativas para enfrentar este problema é o reúso de água, importante instrumento de gestão dos recursos hídricos e detentor de tecnologias já consagradas para a sua adequada utilização. O presente trabalho visa estabelecer um protocolo para se utilizar a prática de reúso de água não potável em condomínios residenciais fechados, estilo de moradia em ascensão, localizado normalmente em áreas periféricas urbanas, de difícil acesso ao abastecimento público de água e esgotamento sanitário e com restrições para o lançamento dos esgotos, mesmo tratados, em corpos d\'água. Devido a legislação para regulamentação do reúso ainda ser limitada e a incerteza quanto aos riscos à saúde pública inerentes à esta prática, faz-se necessária a adoção do Princípio da Precaução. Com base neste princípio, pode-se adotar a prática do reúso de água contanto que procedimentos e tecnologias adequadas sejam aplicadas. Um gerenciamento de riscos baseado em medidas preventivas como o APPCC (Análise de Perigos e Pontos Críticos de Controle) é uma boa opção para avaliar os programas de reúso de água. Através de uma revisão bibliográfica, da aplicação da metodologia APPCC e do acompanhamento de um estudo de caso no Residencial Valville I, localizado na cidade de Santana do Parnaíba/SP, um conjunto de diretrizes foi elaborado para a adoção da prática de reúso de água não potável em condomínios residenciais. Nesta proposta de diretrizes foram levantados os perigos e os pontos críticos de controle de um sistema de reúso de água em condomínios, as ações emergenciais, sugestões de parâmetros de qualidade da água de reuso e também as formas de conscientização e envolvimento da comunidade. Isto por sua vez contribui para o melhor entendimento da necessidade de regulamentação mais detalhada dos programas de reúso de água exigidos em normas estabelecidas em alguns municípios. / Water is about to become a scarce resource, due to the population growth that increases the demand or even because of the offer reduction, especially due to water springs´ pollution. One of the alternatives to face this problem is the Water Reuse technique, an important instrument to water management and owner of high technologies to its properly utilization. The aim of this paper is to establish a protocol for using the Non-potable Water Reuse practice in residential condominiums, an upcoming stile of living, usually located at big cities surroundings, where the public potable water supply and the sewage transport are inaccessible. Besides that, there are restrictions to discharge these treated effluents into water courses. Considering the limitation of Brazilian water reuse legislation, and the uncertainties about the public health´s risks concerning the reuse practice, it is necessary to adopt the Precautionary Principle, in which the option of reuse can be employed if the adequate practices and technologies are applied to this purpose. A risk management based on preventive measures like the HACCP (Hazard Analysis and Critical Control Point) consists in one of the best options for the evaluation of water reuse practice. By bibliography review, HACCP´s method application and data collection of a real case study on Valville I - a residential condominium in Santana do Parnaíba/SP, a proposal of guidelines was elaborated to adopt the non-potable water reuse practice inside the residential condominiums. These guidelines considered the hazards and critical control points in a water reuse system in a condominium, the emergency procedures, suggestions of quality parameters for the reuse water and also some ways of teaching and involving the community. This is a contribution for a better understanding of a more detailed regulation for water reuse programs that are enforced by law in some cities.

Made available in DSpace on 2014-08-20T14:37:55Z (GMT). No. of bitstreams: 1 tese_karina_lemos_goularte.pdf: 3530828 bytes, checksum: ee940571a94dfd9dfaf6d9f911e7e113 (MD5) Previous issue date: 2014-02-17 / Although more than 12 million doses of bull frozen semen were sold in Brazil in 2012, the production process of the doses sold by the artificial insemination centers registered in the Ministry of Agriculture, Livestock and Supply is not yet standardized. The hypothesis of the present study is that the design and implementation of a hazard analysis and critical control points (HACCP) system in a bull artificial insemination center can identify steps potentially harmful to the viability of semen doses, to decrease their rejection and to improvement their final quality, after the adoption of preventive and process control measures. The implementation of the HACCP system identified hazardous steps for the quality of the produced semen doses, leading to a reduction in their contamination during processing (P<0.05). There was also an increase in progressive motility and plasma membrane and acrosome integrity of spermatozoa (P<0.05) after implementing the HACCP system, which resulted in reduced rejection of semen batches and doses (P<0.05) and decreased production costs. Thus, the execution of the HACCP system standardized the production process of bull frozen semen, with improved sperm quality and reduction in both rejection of doses and costs to the industry. Additionally, during the sandwich doctorate program at the University of Calgary (Canada), the involvement of angiotensin converting enzyme in the capacitation process and in vitro fertilization in cattle was evaluated. After blocking the enzyme s activity by the specific inhibitor captopril, there were similar levels of tyrosine phosphorylation and cleavage and embryonic development until the blastocyst stage in comparison with the control group (P>0.05). Therefore, the present study suggests that the angiotensin converting enzyme is neither required for sperm capacitation nor involved in in vitro fertilization in cattle. / Apesar de o Brasil ter comercializado mais de 12 milhões de doses de sêmen bovino no ano de 2012, ainda não existe um padrão de processamento das doses comercializadas pelos estabelecimentos cadastrados pelo Ministério da Agricultura, Pecuária e Abastecimento. A hipótese do presente trabalho é de que a elaboração e a implantação de um sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) para um centro de coleta e processamento de sêmen bovino seja capaz de identificar as etapas potencialmente danosas para a viabilidade das doses, diminuir a sua rejeição e melhorar a sua qualidade final, a partir da adoção de medidas preventivas e de controle do processo. A implantação do sistema APPCC identificou as etapas que apresentavam perigos para a qualidade das doses de sêmen produzidas, ocorrendo redução na contaminação durante o seu processamento (P<0,05), Também houve um incremento na motilidade progressiva e na integridade das membranas plasmática e acrossomal dos espermatozóides (P<0,05) após a implantação do sistema APPCC, bem como uma redução na rejeição de partidas e doses de sêmen (P<0,05), o que se refletiu em uma diminuição dos custos de produção. Assim, a utilização do sistema APPCC resultou na padronização do processo de produção de sêmen bovino congelado, com incremento da qualidade seminal, redução na rejeição de doses e nos custos para a indústria. Adicionalmente, durante o programa de doutorado sanduíche na Universidade de Calgary (Canadá),foi avaliado o envolvimento da enzima conversora da angiotensina no processo de capacitação espermática e fertilização in vitro em bovinos. Após o bloqueio da atividade da enzima com o inibidor específico captopril,observou-se níveis semelhantes de fosforilação da proteína tirosina e de clivagem e desenvolvimento embrionário até o estágio de blastocisto, em comparação com o controle (P>0,05). Portanto, o presente estudo sugere que a enzima conversora da angiotensina não é necessária para o processo de capacitação espermática nem está envolvida na fertilização in vitro, em bovinos.

The Hazard Analysis and Critical Control Point (HACCP) system was used as a basis for describing a methodology for the management of reproduction in small ruminant flocks. The seven principles of the HACCP system are: <ul> 1. Conduct a hazard analysis 2. Identify critical control points 3. Establish critical limits for each control point 4. Establish monitoring procedure 5. Establish corrective actions 6. Establish a record keeping procedure 7. Establish verification procedures. </ul> The first principle of HACCP requires a description of the production system. The small ruminant reproduction process was subdivided into four sub-processes with a total of 33 phases. The ewe management cycle consists of 12 phases and the ram management cycle, replacement ewe cycle and replacement ram cycle each consists of seven phases. The reproductive process was described by a flow diagram. The hazards were categorized as management, environmental, nutritional, genetic, predatory, physiological and disease factors that could affect reproductive performance. The second principle requires the establishment of Critical Control Points (CCP). Seventeen CCPs in the reproductive process were established and monitoring and diagnostic procedures for each of the critical control points was described together with suggested corrective actions. The resulting HACCP plan formed the basis of consultations with 30 commercial small stock enterprises. Each of the Critical Control Points was applied to at least three and up to 30 of the flocks over the period of the trial to establish the practicality and validity of the procedures which were described as standard operating procedures. Data forms were designed for the structured collection of data regarding the process as well as the CCPs. The Critical Control Points and forms that were selected in this project were as follows: <ul> <li> CC1. Ewe selection. Prior to Ewe preparation. Ewe selection data form</li> <li> CC2.Ram selection. Prior to Phase two of ram preparation. Ram selection data form</li> <li> CC3. Ewe preparation. Prior to start of mating (end of flushing period). Ewe preparation data form</li> <li> CC4. Ram preparation. Prior start of mating (end of flushing period). Ram preparation data form</li> <li> CC5. Joining. Start of mating period. Joining data form</li> <li> CC6. Mating. End of mating period. Mating data form</li> <li> CC7. Scan. >35 days after mating. Scan data form</li> <li> CC8. Rescan. ≥ 30 days after initial scanning. Rescan data form</li> <li> CC9. Pregnant. Prior to start of lambing. Pregnancy management data form</li> <li> CC10. Lambing. End of lambing period. Lambing data form</li> <li> CC11. Marking. After neonatal period. Marking data form</li> <li> CC12. Weaning. Separation of lambs from ewes. Weaning data form</li> <li> CC13. Ewe replacement. At ewe selection. Replacement maiden data form</li> <li> CC14. Ram replacement. At ram selection. Replacement ram data form</li> <li> CC15. Genital soundness. Prior to ram selection. Ram genital soundness data form</li> <li> CC16. Ram recovery. About 8 weeks after mating. Ram recovery data form</li> <li> CC17. Last day of lambing. About 146 days after end of joining. Last day of lambing data form.</li> </ul> In addition to the specific procedures described in the seventeen CCP's three CCP's were described that can be performed to assist in monitoring the general health and welfare of the flock at strategic points in the management cycle: <ul> <li> CC 18 Body condition score</li> <li> CC 19 Helminthic status</li> <li> CC 20 Nutritional status.</li> </ul> Qualitative aspects of the critical control point as well as certain quality control questions were described as a generic quality control form. This generic form is modified annually to reflect hazard issues that need to be followed up the following year. Specific questions are entered on the form which is diarised for the next year. The use of these generic forms assisted in the process of continuous improvement by ensuring that adjustments to the Flock Health and Production Plan are made to prevent repeating management failures. Examples of the use of the CCP's are described on the basis of data that was collected from the flocks that participated in the project. Upon conclusion a questionnaire was completed by 12/25 of the flock managers who participated. The results of the survey indicated that there was general acceptance of a HACCP – based management system for the management of reproduction in the small ruminant enterprises by the flock managers that responded to the questionnaire. Flock managers agreed that the program must be adapted to their individual needs, would not be a problem to implement but needed to be simple and many would need assistance. Training and information was considered important aspects. There was general consensus that financial results should form part of the program and that comparisons within the group on an anonymous basis is accepted. The two responses that showed the least variance were the needs to reduce production risk and to be informed of potential hazards. Flock managers disagreed the most in their response about the range of control points they would implement. This correlates with the expressed need to have individually adapted programs. Flock managers were not very positive about the benefits of a quality control and certification system. Predation proved to be the most important hazard followed by parasites and stock theft, all three being highly variable as indicated by a large variance. The HACCP-based methodology should be applied in and extended form to all aspects of the flock production system to assist in improving sustainability. Copyright / Dissertation (MMedVet)--University of Pretoria, 2012. / Production Animal Studies / unrestricted

Miethig, Rainer Untersuchungen zur Hygiene in einem fischverarbeitenden Unternehmen mit besonderer Berücksichtigung des HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) - Konzeptes Universität Leipzig, Diss., 98 S., 28 Abb., 37 Tab., 229 Lit., Anlagen: 54 Abb., 9 Tab. November 1999 Zusammenfassung Mit der vorliegenden Arbeit sollte an Beispielen der Fischpastenherstellung und der Herstellung von Fischpräserven in Öl in einem Unternehmen der Aufbau eines HACCP-Konzeptes dargestellt, Empfehlungen zu Mindesthaltbarkeitsdaten, zu chemisch-physikalischen sowie mikrobiologischen Grenz- und Richtwerten verschiedener Erzeugnisse, der Gestaltung von Raumtemperaturen und damit eine Optimierung des Herstellungsprozesses erarbeitet, praktisch umgesetzt sowie Erweiterungen zu Begriffsbestimmungen einiger Erzeugnisse in den Leitsätzen des Deutschen Lebensmittelbuches erbracht werden. Im Literaturteil der Arbeit wird ein Überblick über die Grundsätze des HACCP-Konzeptes, zu begrifflichen Abgrenzungen, zu rechtlichen Grundlagen und Anwendungen in der Lebensmittelindustrie gegeben. Im Gegensatz zu zahlreichen Veröffentlichungen zum HACCP-Konzept und dessen Anwendungen sind Angaben zur Technologie der Herstellung sowie Angaben über chemisch-physikalische und mikrobiologische Richtwerte zu Anchosen, Fischpasten und Präserven in Öl nur in geringer Zahl vorhanden. Weiterhin werden das Vorkommen und die Bedeutung von Mikroorganismen, biogenen Aminen in Fisch und Fischerzeugnissen dargestellt. Ein Teil der durch Lebensmittel bedingten Erkrankungen des Menschen werden durch Fisch und Fischerzeugnisse verursacht. In einem auf die Herstellung von Fischpasten, Kräuterfisch- und Sardellenerzeugnissen seit Jahrzehnten spezialisierten Unternehmen konnte anhand von Temperaturregistrierungen vom August 1995 bis September 1996 mit einem elektronischen Temperaturerfassungssystem und einem Thermohygrographen in verschiedenen Produktions-, Lager- bzw. Kühlräumen der Nachweis erbracht werden, daß erhebliche Temperaturschwankungen auftreten. Während der Herstellung von Fischpasten und Präserven in Öl am Beispiel der Erzeugnisse „Anchovisbutter" und „Kräuterheringsgabelbissen in Öl" wurden Temperaturen, pH-Werte, aw-Werte, Verweilzeiten von Zwischenprodukten an bestimmten Produktionsabschnitten erfaßt und beurteilt. Mit der Anfertigung von Diapositiven sollten konkrete Beispiele zu Mängeln in der Produktionshygiene erarbeitet und der Produktionsablauf optimiert werden. Aufgrund der Untersuchungen erfolgte abschließend eine zusammenfassende Beschreibung des Produktionsablaufes, verbunden mit der Aufstellung eines produktbezogenen HACCP-Konzeptes und dessen praktischer Umsetzung. Die Prüfung der Lagerfähigkeit und damit verbundene mikrobiologische, chemisch-physikalische sowie sensorische Untersuchungen von Anchovisbutter, Sardellenpaste, Kräuterheringspaste, Kräuterheringsgabelbissen in Öl, Kräuterheringsfiletröllchen mit Paprika in Pflanzenöl, Kräuterheringsfiletröllchen mit Kapern in Pflanzenöl führten drei Institute durch. Insbesondere wurden die aeroben Gesamtkeimzahlen, Enterobacteriaceae (Escherichia coli, Coliforme, Salmonellen), Hefen, Schimmelpilze und sulfitreduzierende Clostridien (Clostridium perfringens) in Anlehnung an amtliche Untersuchungsverfahren nach § 35 LMBG bestimmt. Die Anzahl der Gesamtuntersuchungen erlaubte keine statistische Absicherung. Produktionsräume, die zur Herstellung von Fischerzeugnissen dienen, sollten klimatisiert und die Raumtemperatur auf höchstens 18 °C begrenzt werden. Dazu sollte Anlage 1 Kapitel 4 der Fischhygiene-VO geändert werden. Während der Herstellung von Fischpasten konnten vier kritische Kontrollpunkte identifiziert werden (Lagerung von Anchosen, Wolfen / Kolloidieren, Kuttern und Tubenverschluß). In Übereinstimmung mit den Leitsätzen des Deutschen Lebensmittelbuches wird vorgeschlagen, Anchovisbutter in „Anchovispaste mit (z. B. 30 %) Butter" umzubenennen. Anchovisbutter und Sardellenpaste sind bei Einhaltung der Kühlkette mikrobiologisch stabil und sechs Monate lang bei 2 °C bis 7 °C lagerfähig. Kräuterheringspaste sollte in den Leitsätzen des Deutschen Lebensmittelbuches entsprechend des Vorschlages definiert werden. Während der Herstellung von Präserven in Öl konnten am Beispiel von Kräuterheringsgabelbissen in Öl drei kritische Kontrollpunkte ermittelt werden (Zwischenlagerung, Verschließen und Reinigen der Gläser). Kräuterheringsgabelbissen in Öl sind mikrobiologisch über einen Zeitraum von sechs Monaten bei 2 °C bis 7 °C Lagertemperatur stabil, zeigen aber nach drei Monaten Konsistenzveränderungen. Dem Hersteller wird eine Reduzierung des Mindesthaltbarkeitsdatums von sechs auf drei Monate empfohlen. Die Überprüfungen der Fettgehalte von Kräuterheringsgabelbissen und Kräuterheringsfiletröllchen ergaben eine Schwankungsbreite von 8,32 % bis 13,65 %. Diesbezügliche Wareneingangskontrollen des Unternehmens sind zu intensivieren. Histamingehalte aller geprüften Erzeugnisse ergaben Werte < 162 mg/kg und entsprachen den Anforderungen des § 16 Absatz 1 Nr. 2 der Fischhygiene - VO. Alle während der Fischpastenherstellung ermittelten kritischen Kontrollpunkte sowie der Herstellung von Fischpräserven in Öl verringern chemische, physikalische oder mikrobiologische Kontaminationsmöglichkeiten. Bei Abweichungen werden spezifische Maßnahmen eingeleitet. Auf der Grundlage der Richtlinie 91/493/EWG und dem § 10 der Fischhygiene-VO müssen fischverarbeitende Unternehmen betriebseigene Kontrollen und Maßnahmen durchführen. Eine Zusammenarbeit von Wirtschaft und Lebensmittelüberwachungsbehörde beim Implementieren von HACCP-Konzepten ist erforderlich, da insbesondere kleine und mittlere Unternehmen damit überfordert sind. / Miethig, Rainer Studies on hygiene in a fish-processing company under special consideration of the HAZARD ANALYSIS AND CRITICAL CONTROL POINT System (In the following summary it is called HACCP.) Univ. of Leipzig, Vet. Med. Fac., Diss. 98 pp., 229 ref., 28 fig., 37 tab., lay-out: 54 fig., 9 tab. November 1999 Summary On the basis of this dissertation the structure of a HACCP system should be shown on examples of producing fish-paste and fish-preserves in oil in a company, further recommendations should be given on sell-by dates, on chemical, physical and micro-biological limits and recommended standards of different products, as well as recommendations on the arrangement of room temperatures, and with it an optimizing of the production process should be worked out, it should be put into practice and there should be enlargements for term-determing of some products in the guiding principles of the German Food Book. In the literature part of this dissertation a survey is given about the principles of the HACCP system for term delimitation, for legal bases and the use in the food industry. In contrast to numerous pulications about the HACCP system and ist applications, information about technology of the production and information about chemical, physical and micro-biological recommended standards for anchovies, paste of fish and preserves in oil are available only in a small number. Further the existence and importance of micro-organisms, biogeneous amins in fish and fish-products are described. Part of human diseases by means of food are caused by fish and fish-products. In a company spezialized for decades on the production of fish-paste, products of herbal fish and anchovy, the proof could be brought that considerable fluctuations of temperature appear with the help of temperature registrations from August 1995 to September 1996 by an electronic system of temperature registration and a thermohygrograph in several rooms for production, store and chill rooms. During the production of fish-pastes and preserves in oil on the example of the products "anchovy butter" and "forkbites of herbal herring in oil", temperatures, ph values, aw values (water activity), the length of stay of intermediate products in fixed phases of production were registered and assessed. By means of slides concrete examples for lacks in production hygiene should be worked out and the production process should be optimized. On the basis of the surveys a summary of the production process was made finally, connected with a list of a HACCP system in relation to a product and ist practical realization. Three institutes performed a check of storageability and associated with it micro-biological, chemical, physical as well as senorical investigations of anchovy-butter, anchovy-paste, paste of herbal herring, fork-bites of herbal herring in oil, small fillet rolls of herbal herring with paprika in plant oil and small fillet rolls of herbal herring with capers in plant oil. Especially the aerobic total germ numbers, enterobacteriaceae (Escherichia coli, coliforme, salmonellae), yeasts, moulds and sulphite-reducing clostridia (clostridium perfringens) were determined according to official methods of survey § 35 of the "LMBG" (law about food and objects of requirement). The number of the total surveys didn’t permit a statistical protection. Production rooms serving for manufactoring fish products, should be air-conditioned and the temperature of these rooms should be limited to + 18 °C as a maximum. That’s why the enclosure 1, chapter 4 of the decree of fish hygiene should be changed. During the production of fish-pastes four critical control points could be identified (storage of herbal salt fish products, mincing/colloiding, cutting and tube cap). According to the guiding principles of the German Food Book is suggested to rename anchovy-butter into "anchovy-paste with (e.g. 30 %) butter". Anchovy-butter and anchovy-paste are microbiologically stable if keeping them to the cooling chain, and they are storable for six months at a temperature of + 2 °C up to + 7 °C. Paste of herbal herring should be defined in the guiding principles of the German Food Book according to the suggestion. During the production of preserves in oil three critical control points could be determined on the example of fork-bites of herbal herring in oil (intermdiate storage, closing and cleaning of glasses). Fork-bites of herbal herring in oil are microbiologically stable for six months at a temperature of + 2 °C up to + 7 °C, but after three months they show a change of consistency. It is recommended for the producer to reduce the sell-by date to three months. The checking of the fat contents of herbal herring fork-bites and small fillet-rolls of herbal herring came to a breadth of variation from 8,32 % to 13,65 %. These controls at the arrival of goods have to be carried out more intensively by the company. The histamine content of all products, that were checked, came to results of < 162 mg/kg and met the requirements of § 16 part 1 No 2 of the decree of fish hygiene. All during the production of fish-paste and fish-preserves in oil determined critical control points reduse chemical, physical or micro-biological possibilities of contamiation. In case of differences specific measures are taken. On the basis of the guideline 91/493/EEC (European Economic Community) and § 10 of the decree of fish hygiene fish-processing companies have to carry out controls and measures by themselves. A cooperation between economy and the Authority of Food Control in case of implementation of HACCP system is necessary because in particular small and medium companies are overstretched with that.

Introdução - A prática de reúso pela aplicação de esgotos tratados na agricultura atualmente é considerada parte integrante dos recursos hídricos por muitas nações. No entanto, oferece riscos à saúde da população pela presença de bactérias, cistos de protozoários, ovos de helmintos e vírus, capazes de sobreviver por longos períodos em ambientes desfavoráveis e apresentarem um curto tempo entre a infecção e o desenvolvimento da doença. Objetivo - Estabelecer medidas preventivas para o lançamento de efluentes nos ecossistemas aquáticos, controle sanitário na redução de patógenos transmitidos por águas contaminadas e a disposição de efluentes tratados em solos tropicais como ferramentas de auxílio do manejo integrado dos recursos hídricos em bacias hidrográficas, por meio do uso de metodologia de gerenciamento de risco com aplicação do Sistema APPCC, em um conjunto de tecnologias na produção de efluente tratado de esgoto de origem doméstica para avaliar o potencial de emprego em solos agrícolas. Métodos - A pesquisa foi desenvolvida na estação de tratamento de esgoto e no campo experimental para pesquisas de utilização de efluente na agricultura no município de Lins. Os indicadores biológicos estudados e os pontos de amostragem foram determinados através da utilização da metodologia de controle de qualidade Análise de Perigos e Pontos Críticos de Controle (APPCC). Foram coletadas amostras do solo irrigado e dos poços de monitoramento do lençol freático. As amostras foram submetidas a análises físico-químicas, microbiológicas e parasitológicas. Aos resultados obtidos foi aplicada a Avaliação Quantitativa do Risco Microbiológico, para a determinação do risco anual de infecção. Resultados - O efluente final apresentou concentrações médias de 8,13x105 NMP/100 mL de coliformes totais e 4,69x105 NMP/100 mL de Escherichia coli, não sendo observados ovos de helmintos. O solo apresentou maior concentração de coliformes totais e E. coli na camada superficial 1,01x106 e 8,70x103, diminuindo ao longo da profundidade. Os ovos de helmintos foram encontrados entre a superfície e os 15 cm de profundidade em concentrações entre 0,07 e 0,87 ovos/g de peso seco. Foi constatada a presença de adenovírus em concentração de 3,56x105 cópias genômicas/g entre os 5 e 10 cm de profundidade em 2015. Nos poços de monitoramento foram constatadas concentrações de coliformes totais variando entre < 1,00 e 1,01x103 NMP/100 mL e E. coli entre <1,00 e 1,00x100 NMP/100 mL. Não foi observada a presença de vírus entéricos. O risco anual de infecção estimado para E. coli no efluente final foi 1,02x10-2 pppa, no solo variou entre 2,68x10-3 e 7,59x10-3 pppa e nos poços de monitoramento variou entre 1,42x10-8e 4,38x10-9 pppa. Para os ovos de helmintos observados no efluente do tratamento primário o risco anual de infecção calculado foi 4,04x10-2 pppa e no solo variou entre 9,57x10-1 e 9,76x10-1 pppa. Conclusões No período da pesquisa, as amostras dos sistemas de tratamento de esgoto e de irrigação demonstraram atender as expectativas de remoção de patógenos condizentes aos seus parâmetros de projeto, havendo restrições para seu lançamento em corpos hídricos e aplicação na agricultura. O solo mostrou capacidade de retenção dos organismos patogênicos nos primeiros 60 cm de profundidade, reduzindo as suas concentrações a níveis inferiores a 1,00 NMP/100 mL nos aquíferos. / Introduction - Currently, the practice of reuse through the application of treated sewage in agriculture considers an integral part of water resources for many nations. However, threatens the health of the population by the presence of bacteria, protozoan cysts, helminth eggs and viruses able to survive for long periods in harsh environments and present a short time between infection and development of disease. Objective - Establish preventive measures for the release of effluents on aquatic ecosystems, sanitary control in the reduction of pathogens transmitted by contaminated water and the disposal of treated effluent in tropical soils as aid tools in integrated management of water resources in river basins. For this purpose it was employed as risk management methodology the Hazard Analysis and Critical Control Points system (HACCP) in a set of technologies in the treated effluent production of domestic sewage to assess the employment potential in agricultural soils. Methods - The study was conducted in the sewage treatment plant and in an adjoining experimental field situated at Lins city. The biological indicators and the sampling points were determined by using the quality control methodology Hazard Analysis and Critical Control Points (HACCP). Samples of irrigated soil and groundwater monitoring wells were collected. The samples were subjected to analysis, physical-chemical, microbiological and parasitological. The results obtained was applied to Quantitative Microbial Risk Assessment (QRMA), for determining the annual risk of infection. Results - The final effluent presented average concentrations of 8.13x105 MPN / 100 mL of total coliforms and 4.69x105 MPN / 100 mL of Escherichia coli, not being observed helminth eggs. The soil showed the highest concentration of total coliforms and E. coli in the surface layer and 1.01x106 8.70x103, decreasing along the depth. Eggs from helminths were found between the surface and 15 cm depth in concentrations from 0.07 to 0.87 eggs / g dry weight. It was found the presence of adenovirus in concentration 3.56x105 genomic copies / g between 5 and 10 cm depth in 2015. In monitoring wells total coliform concentrations were found ranging from <1.00 and 1.01x103 NMP / 100 mL and E. coli between <1.00 and 1.00x100 MPN / 100 mL. It was not observed the presence of enteric viruses. The estimated annual risk of infection to E. coli in the final effluent was 1.02x10-2 pppy, soil ranged from 2.68x10-3 and 7.59x10-3 pppy and monitoring wells ranged from 1.42x10-8 e 4.38x10-9 pppy. For helminth eggs observed in the effluent from the primary treatment, the annual risk of infection was calculated 4.04x10-2 pppy and soil ranged from 9.57x10-1 and 9.76x10-1 pppy. Conclusions - During the survey period, samples of sewage and irrigation treatment systems showed meet the expectation removal of pathogens consistent to its design parameters, with restrictions on its release in water and applied in agriculture bodies. The soil of pathogenic organisms showed retention capacity in the first 60 cm depth by reducing its concentration to levels below 1.00 MPN / 100 mL in aquifers.