Risk Assessment for the Safety of Camembert Cheese

Added on - 01 Apr 2020

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Running head: FOOD SAFETYRisk Assessment for the Safety Of Camembert Cheese Contaminated byStaphylococcus aureusName of the StudentName of the UniversityAuthor Note
1FOOD SAFETYTable of ContentsIntroduction................................................................................................................................2Hazard Identification..................................................................................................................2Hazard Characterization.............................................................................................................8Disease caused by the Pathogen.........................................................................................8Symptoms of the disease....................................................................................................8Likelihood of the adverse outcomes..................................................................................8Minimum Dose of Bacteria That is Required to Produced Symptoms..............................8Risk Group of the Population.............................................................................................9Exposure Assessment.............................................................................................................9Frequency of contamination of the raw materials..................................................................9Initial level of contamination found in the raw material..................................................10Effect of production, processing and handling on pathogen............................................10Sanitation standards.........................................................................................................11Occurrence for re-contamination.....................................................................................12Characteristic of the camembert cheese...........................................................................12Product usage and instruction..........................................................................................13Risk Characterization...........................................................................................................14Conclusion................................................................................................................................14References................................................................................................................................16
2FOOD SAFETYIntroductionStaphylococcus aureusis a gram-positive cocci having a round shape (Foster,Geoghegan, Ganesh & Höök, 2014). It proliferates at optimum environmental condition, like37-degree centrigrade and 7 pH. It is best grown in the presence of oxygen but is also capableof multiplying aneorobically (Chatterjee et al., 2013). Staphylococcus aureus produceenterotoxin that is resistant to heat and independent of oxygen (Berube & Wardenburg,2013). Human is the main reservoir ofStaphylococcus aureuslike in nose and in respiratorytract. Human contamination of the food leads to the multiplication of theS. aureusover thefood leading to food poisoning (Wattinger, Stephan, Layer & Johler, 2012). The enterotoxinproduced byS. aureuscauses intestinal inflammation and is common in both children andadults.S. aureusare extremely potent, presence of 1.0 μg of toxin or less than that in thecontaminated food is capable enough to generate hypersensitivity response.S. aureuscannotcompete with other bacteria and hence fails to thrive over the raw food materials.Staphylococci thrive well in cooked foods. Among the cooked food, important ones are food,which are high in protein, sugar, and salt, low or slightly acid, or food with moist fillings(Bennett & Tallent, 2013). Camembert is mould-ripened cheese and is soft in conformity. Itshigh salt concentration (sodium chloride and potassium chloride) along with presence of milkmake it more vulnerable toS. aureusattack (Lessard, Bélanger, St-Gelais & Labrie, 2012).The following report will shed light on the microbial risk assessment for the safety ofcamembert cheese contaminated byStaphylococcus aureus.Hazard IdentificationThis is the first and the foremost step towards the microbial risk assessment. It aims toidentify the microorganism that has contaminated food. It is via identification of the
3FOOD SAFETYmicroorganism that the proper prevention plan will be designed (Buchanan, Cole,Lammerding, Clarke, Schothorst & Roberts, 1998). The concerned hazards come in the formof diverse sources like raw materials used to the production of food, methods which areundertaken for the production of the food and the use of the food.Name of the IngredientsUse or ImportanceCow’s or Buffaloes MilkPrincipal raw materialLactic acid (starter cultures)Helps in flavor generation via processing themilkRennet (coagulating enzyme)Used in cheese processing and for getting a softsurfaceSodium Chloride, Potassium ChlorideUsed as saltWaterFor dilutionRice, corn, potato flours and starchesAnti-caking agentsBleaching powderFood additivesPenicillium candidiumand /orPenicillium camembertiiandPenicilliumcaseicolumRind formationTable: Ingredients Used for Camembert Cheese Production(Source: Lessard, Bélanger, St-Gelais & Labrie, 2012)PropertyIntrinsicThese are natural or inherentproperties of foodExtrinsicThese are environmental factors inwhich the food products are being keptpH value: 5.1 to 5.9 this mildlyacidic pH promotes bacterialgrowthTemperature of storage:Short term storage of Camembertcheese occurs at 30 degree C and thusproviding optimal temperature forbacterial growthMoisture content: 0.93 to 0.98facilitate the growth of thebacteriaRelative Humidity: Cheese are mostand humid and hence promotingbacterial growthNutrient content: Rice, corn,potato flours and starches whichare the principal source ofcarbohydratePresence of Microbial activity: Cheeseis known for the presence of microbialactivity due the process of fermentationundertaken
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