3 replies to this topic

[Ayşegül]

Good Night,

I need information about the potential pathogenic mo's who can grow in frozen fruits and vegetables an can cause adverse health effect.

I need your opinion ccp's of diced frozen apricot. We found only two CCP: one is metal dedector the other one is possible foreign materials at the last sorting stage that may come from environment and raw material. Temperature of product at the IQF stage outlet, Frozen rooms, vehicle, etc were determined as CP.The reason of that, apricot is acidic , has high suger content birx until from 7 to 16.5.There is no pathogeniz mo's that cause serius health risk.. What do you think?

Process: raw material intake-antioxidant application- feeing- sorting-dicing-cıtrıc aciıd and ascorbic acid application- IQF- sorting- weighing and packaging-cold storage- metal dedection- labelling-palleting-loading

Thanks for your evaluation.

Ayşegül

[Charles Chew]

Consider various chemical hazards from farms at receiving. Have your verified this area?

A lot of importing countries have strict chemical residual limits - a regulatory requirements

[Ayşegül]

Consider various chemical hazards from farms at receiving. Have your verified this area?

A lot of importing countries have strict chemical residual limits - a regulatory requirements

Dear Charles,

good morning

We considered pestisit residues at the receiving stagge of the raw material. It has been found as KP ( monitoring: chemical application dosage and time checking for every region ( not possible to check every farmer for apricot ) and verification pestist analysis test for every region.But CCP why? When we did risk assessment ( Risk=Chance*effect ) chance 0 due to not to have any non-conf form pestisit for 5 years.Also, it is difficult to do it CCP because of monitoring measure can be done for every region , not fopr every farm ( they may receive raw matearil from number of farmenr in the region) you know if the point is CCP we shall monitor every famrer product ( this is not possible and verification for every farmer ( pestisit test will be very expensive ) In addition that the realities, apricot is not like fresh fruits (like grape ) and vegetables, their chemicla application and picking time is more sfe for disposal of chemical form the products (Also there is the step that is the apricot is treated antioxidants ( certain amount inside water ). The step is also washing step and can remove the excess amount of pestist at the stage too ( but it should be monitored first, I am not sure,)..

What do you think?..

Thank you very much for yoru answer

ayşegül

[Charles Chew]

Yes of course you are right. I got myself disoriented with some thing else.

Cheers
Charles