Application of hazard analysis critical control points system for the control of aflatoxins in the Brazilian groundnut-based food industry

被引：12

作者：

Toregeani-Mendes, Krischina A. ^{[1
]}

Arroteia, Carla C. ^{[2
]}

Kemmelmeier, Carlos ^{[2
]}

Dalpasquale, Valdecir A. ^{[3
]}

Bando, Erika ^{[1
]}

Alves, Alexandre F. ^{[4
]}

Marques, Odair J. ^{[3
]}

Nishiyama, Paula ^{[1
]}

Mossini, Simone A. G. ^{[1
]}

Machinski, Miguel, Jr. ^{[1
]}

机构：

[1] Univ Estadual Maringa, Dept Basic Hlth Sci, BR-87020900 Maringa, Parana, Brazil

[2] Univ Estadual Maringa, Dept Biochem, BR-87020900 Maringa, Parana, Brazil

[3] Univ Estadual Maringa, Dept Agron, BR-87020900 Maringa, Parana, Brazil

[4] Univ Estadual Maringa, Dept Econ, BR-87020900 Maringa, Parana, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2011年 / 46卷 / 12期

关键词：

Brazil; CCPs; food safety; HACCP; mycotoxins; potential sources; peanuts; EFFECT ANALYSIS FMEA; ASPERGILLUS-FLAVUS; HACCP SYSTEM; FAILURE MODE; ISO; 22000; IMPLEMENTATION; MYCOTOXINS;

D O I：

10.1111/j.1365-2621.2011.02791.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was conducted to identify and assess the critical control points (CCPs) in groundnut-based food production in southern Brazil in order to reduce or eliminate aflatoxin contamination. This methodology has been suggested by the Food and Agriculture Organization (FAO) of the United Nations. Reception of prime matter, groundnut storage, roasting and thermal treatment were the main CCPs identified. Critical factors were the determination of aflatoxin, moisture content and water activity (Aw) during groundnut reception and storage, control of temperature, roasting time and thermal treatment in the groundnut-based food manufacturing. The critical limit for moisture was 8.2% and 0.6 was established for Aw. In Brazil, the limit for aflatoxins B1, B2, G1 and G2 has been established at 20 ppb. Temperatures of 180 degrees C/1 h and 80 degrees C/40 min were established for roasting and thermal treatment stages of groundnut-based food, respectively.

引用

页码：2611 / 2618

页数：8

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