Application of hazerd analysis and critical control point [HACCP] system on tortillas production

ABSTRACT

Fifty three samples were collected during tortillas Processing [corn bread] produced at Food Technology Research Institute. Twenty-four samples were collected from the different steps before and so forth after application of HACCP system. The other five samples from final product considered as verification procedures. The samples were examined for the presence of total bacterial count [T.B.C.], Coliform, Bacillus cereus, Staphylococcus aureus and mold and yeast [M and Y]. The obtained results indicated that, the microbial load of samples before HACCP application system were higher than 25 24 that after HACCP application steps. Its ranged between 10[2] to 10[5] cfu/gm and 10[2] to 10[4] cfu/gm before HACCP and < 30 to 10[3] cfu/gm and < 30 to 10[2] cfu/gm after HACCP respectively. Also the results showed that the final product was free from microbial and physical hazards after HACCP system application