HACCP plan for microbiological hazards associated with fermented crab,Episesarma mederiH. Milne Edwards 1853

Abstract

AbstractAimsTo develop a model HACCP plan related to the microbiological hazards for the traditional fermented crab.Methods and ResultsThe microbiological and chemical characteristics of commercial products were surveyed. Microbiological hazard analysis was performed for raw materials and during processing. Critical control points (CCPs) were determined using a decision tree, with CCP1 as saturated salt preparation and CCP2 as fermentation. The critical limit (CL) of CCP1 was at 100°C for 20 min applied to brining and of CCP2 was at 25% NaCl for the brine applied to fermented crab. Isolated microbial hazards and type strains were used for the validation of the CLs. Monitoring and verification of the proposed HACCP plan were carried out, and an effective HACCP plan was established.ConclusionsThe HACCP plan promoted the safe consumption of fermented crab with the provided CCPs at the saturated salt preparation and fermentation steps. The effective CLs to ensure microbiological hazards as safe at the CCPs provide the best support for an effective plan. The hazards were reduced significantly after the HACCP plan had been applied.