APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS SYSTEM FOR QUALITY AND SAFETY ASSURANCE OF SOME BAKERY PRODUCTS

Abstract

Mohamed Fawzi Abd El-Rady Hassan. Application of Hazard Analysis Critical Control Points System for Quality and Safety Assurance of Some Bakery Products. Unpublished Master. Thesis, Food Science Dept., Faculty of Agriculture. Ain Shams University, 2016. The present study was carried out to assess the microbiological quality of commercial bakery products collected form local markets in Giza (plain & filled biscuit and cake samples) within the framework of HACCP study. All samples were analyzed for total aerobic bacterial, spore forming bacteria, yeasts & molds count and detection of Staphylococcus aureus , Escherichia coli and Salmonella spp. In the same time , different collected samples were subjected to physicochemical analysis . Biscuit samples showed higher pH and lower water content than cake samples. It is worthy to notice that all tested plain biscuit and cake samples proved to be containing low counts of total aerobic & spore forming bacteria, and yeasts & molds and were free from the tested pathogenic bacteria. The survey showed that the microbiological statuses of plain biscuit and cake samples were satisfactory according to the microbiological Guidelines for Ready-to-eat Food by Centre for Food Safety. All filled collected samples contained higher microbial load than plain samples and this could be due to the presence of sensitive materials in the components of filling cream. Different tested filled samples showed unacceptable levels of coagulase –positive staphylococci (2.3 – 2.6 log cfu/g) and E. coli and Salmonella spp. were detected in 30 – 40 % of the tested filled samples. The microbiological analysis of the cream separated from the collected filled – bakery products showed that all cream samples contained S.aureus with counts ranged from 2.3 to 2.69 log cfu/g . Cream separated from three filled-biscuits and four filled-cakes had a potentially hazardous level of E.