Thesis (Masters Diploma (Food Technology))--Cape Technikon, Cape Town,1993 / This study is based on the Hazard Analysis in the Wet Milling of maize for the production
of starch at the Bellville plant of African Products.
Wet milling of maize is a highly specific and completely integrated system developed to
separate the major components of the kernel as completely as possible. Many
microbiological problems existed in the process at this plant which could not be solved over
the years.
Microbial analyses were done throughout the plant and high microbial counts were obtained
at various sampling points. In applying HACCP, the following major hazards were
identified:
The presence of Faecal Streptococci, Sraphylococcus aureus, Bacillus cereus, Faecal
coliforms, Fusarium, Dip/odia, Aspergillus, Penicillium and various Yeast strains.
The follOWing Critical Control Points (CCP's) were identified in the wet milling process:
Maize trucks, in-process water, steeping, storage tanks, Reineveld, wet mlxmg boxes,
Laidlaw, drying and bagging off point.
The follOWing were done as part of the HACCP plan:
i) modifications of the plant were suggested,
ii) different sanitation programmes were evaluated,
iii) monitoring of cep's, and
iv) training of personnel.
In general, a regular sanitation programme need to be exercised in the wet-milling plant to
prevent a build up of microbial populations at various sampling points. High S02 levels can
be maintained throughout the plant to achieve this. The final starch will then be used for
Industrial starch.
Criteria to monitor the CCP's were suggested. Hazard Analysis is an effective method to
improve the quality of the final product.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:cput/oai:localhost:20.500.11838/819 |
| Date | January 1993 |
| Creators | Samuels, RC |
| Contributors | Le Roux, G.J., Mr, Jacobs, C.J., Dr |
| Publisher | Cape Technikon |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Rights | http://creativecommons.org/licenses/by-nc-sa/3.0/za/ |
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