nuha mousa abdelgadir eltoum - core · v first and foremost, i should greatly thank allah for...

29
I DETERMINATION OF HACCP PREREQUISITES AND CRITICAL CONTROL POINTS IN RAW MILK POST- COLLECTION PROCESSES IN OMDURMAN, SUDAN By NUHA MOUSA ABDELGADIR ELTOUM B. V. Sc. University of Khartoum 2002 Supervisor: Dr. Tawfig EL Tigani Mohammed Co-Supervisor: Dr. Nazik EL Tayeb Musa A thesis submitted in fulfillment of the requirements For the degree of Master of Veterinary Medicine Department of Preventive Medicine and Public Health Faculty of Veterinary Medicine University of Khartoum May 2009

Upload: others

Post on 14-Mar-2020

0 views

Category:

Documents


0 download

TRANSCRIPT

Page 1: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

I

DETERMINATION OF HACCP PREREQUISITES AND CRITICAL CONTROL POINTS IN RAW MILK POST-COLLECTION PROCESSES IN OMDURMAN, SUDAN

By

NUHA MOUSA ABDELGADIR ELTOUM

B. V. Sc. University of Khartoum

2002

Supervisor:

Dr. Tawfig EL Tigani Mohammed

Co-Supervisor:

Dr. Nazik EL Tayeb Musa

A thesis submitted in fulfillment of the requirements For the degree of Master of Veterinary Medicine

Department of Preventive Medicine and Public Health Faculty of Veterinary Medicine

University of Khartoum

May 2009

Page 2: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

II

IN THE NAME OF ALLAH, THE MOST MERCIFUL,

THE MOST COMPASSIONATE

Page 3: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

III

PREFACE

This work has been carried out at the Department of Preventive Medicine &

Public Health, Faculty of Veterinary Medicine, University of Khartoum.

Under the supervision of Dr.Tawfig El Tigani and Co-supervision Dr.Nazik

El Tayeb Musa, Department of Food Hygiene and Safety, Faculty of Public

and Environmental Health.

DEDICATION

Page 4: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

IV

To my Mother,

Father,

Brothers & sisters,

With thankful & love.

To my friends with wishes.

To all those who are on the line,

With best respect.

ACKNOWLEDGEMENT

Page 5: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

V

First and foremost, I should greatly thank Allah for giving me the strength,

patience and confidence during this study.

I would like to express my grateful to my Supervisor Dr.Tawfig El

Tigani for his kindly supervision, support, useful and pertinent suggestion.

Special thanks must be given to my Co-Supervisor Dr.Nazik El Tayeb

Musa for her patience, great advice and encouragement with a good grace.

I am deeply grateful to my family for their support, encouragement

and urge throughout this work.

In addition, thanks extended to farms owners who give me permission to

carry this study in their farms.

I am also thankful to the staff of the Department of Food Hygiene

and Safety, Faculty of Public & Environmental Health, and staff of the

Department of Preventive Medicine and Public Health for their help.

Finally, great thank, to my friends, my colleagues and everyone who

help and support me to finish this work successfully.

Nuha

Page 6: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

VI

LIST OF CONTENTS Contents Page PREFACE………………………………………………………………… I

DEDICATION…………………………………………………............ II

ACKNOWLEDGEMENT………………………………………….….... III

LIST OF CONTENTS……………………………………………………...IV

LIST OF FIGURES ………………………………………………….…. .XIV

LIST OF TABLES…………………………………………………..……XVI

LIST OF APPENDIX……………………………………………..…..…XVII

ACRONYMS……………………………………………………….…..XVIII

ENGLISH ABSTRACT…………………………………………….……..XX

ARABIC ABSTRACT…………………………………………………..XXII

1. CHAPTER ONE: INTRODUCTION AND OBJECTIVES.................1

1.1 Introduction………………………………………………..…………..1

1.2 Objectives………………………………………………………….......3 2. CHAPTER TWO: LITERATURE REVIEW………………….……..4 2.1 HACCP……………………..…………………………….………....4

2.1.1 Historical overview……………………………………………........6

2.1.2 HACCP and food safety……….………………………………........6

2.1.3 Advantages of HACCP…………..……………………………..…..7

2.1.4 Definitions…………………………………………………………..8

2.1.4.A Definitions provide by CAC……..…………………………………8

2.1.4.A.1 Control(verb)…………………………………………………….8

2.1.4.A.2 Control (noun)…………………….……………………………..8

2.1.4.A.3 Control measure…………………….………………………........8

Page 7: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

VII

2.1.4.A.4 Corrective action……………………….………………………..8

2.1.4.A.5 Critical control point……………………..…………………........8

2.1.4.A.6 Deviation………………………………….……………………...9

2.1.4.A.7 Flow diagram…………………………….……………………...9

2.1.4.A.8 HACCP……………………………………..…………………...9

2.1.4.B Definitions from FDA,USDR,NACMCF……………………….9

2.1.4.B.1 CCP Decision tree………………………………………………9

2.1.4.B.2 Critical limit……………………………………………………..9

2.1.4.B.3 HACCP plan………………………………....………………….9

2.1.4.B.4 HACCP team………………………………..…………………...9

2.1.4.B.5 Hazard……………………………………….…..………………9

2.1.4.B.6 Hazard analysis…………………………….……..……………...9

2.1.4.B.7 Monitor……………………………………….……..…………10

2.1.4.B.8 Prerequisites programmes…………………....……...………...10

2.1.4.B.9 Severity……………………………………………...………...10

2.1.4.B.10 Step…………………………………………………..………..10

2.1.4.B.11 Validation……………………………………………………..10

2.1.4.B.12 Verification………………………………………….………...10

2.1.5 Principles of the HACCP system…………………….…..…….10

2.1.5.1 Conduction of hazard analysis……………………….…………11

2.1.5.2 Determination of CCP…………………………………………..13

2.1.5.3 Establishing of critical limits……………………………………13

2.1.5.4 Establishment of a system to monitor of the CCP………….........14

2.1.5.5 Establishment of the corrective action to be taken when

monitoring indicates that a particular CCPs not under control...15 2.1.5.6 Establishment of procedures for verification to confirm that the

HACCP system working effectively…………………………...15

Page 8: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

VIII

2.1.5.7 Establishmant of documentation concerning all procedures and

records appropriate to these principles and their application…....16

2.1.6 Flow Diagrams…………………………………….…..…..…….16

2.1.7 Application of the HACCP principles (HACCP Plan)………….16 2.1.7.1 Assemble HACCP team…………………………………………16

2.1.7.2 Describe product……………………………………..…………..17

2.1.7.3 Identify intended use…………………………………...……….17

2.1.7.4 Construct flow diagram…………………………………………17

2.1.7.5 On-site verification of flow diagram……………………………17

2.1.7.6 Identify and analysis hazards (principle 1)….………………….17

2.1.7.7 Determine CCP (principle 2)…………………………………...18

2.1.7.8 Establish critical limits for each CCP (principle 3)……………..19

2.1.7.9 Establish a monitoring procedure (principle 4)…………………19

2.1.7.10 Establish of corrective action (principle 5)……………...……...19

2.1.7.11 Establishment of procedures for verification (Principle 6)……..20

2.1.7.12 Establishment of record - keeping procedures (Principle 7)…...20

2.2 Milk as an important food…………………………………........22

2.2.1 Definition………………………………………………………..22

2.2.2 Composition…………………………………………………….23

2.2.3 Nutrients content of milk………………………………………...24

2.2.4 Milk production………………………………………………….25

2.2.4.1 Market milk products……………………………………………26

2.2.4.2 Fermented milk products……………………………………….26

2.2.4.3 Butter……………………………….…………………………...26

2.2.4.4 Butter oil….……………………………………………………..26

2.2.4.5 Cheese.…………………………………………………………...26

2.2.4.6 Concentrated milk product………………………………………26

Page 9: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

IX

2.2.4.7 Dried milk product……….……………………………………..26

2.2.4.8 Frozen desserts……………………..………….……………......26

2.2.4.9 Whey………………………….………………………………...26

2.2.5 Milk hazards………………………………………………..…...27

2. 2.5.1 Bacteria in milk………………………………………………...27

2.2.5.1.1 Sources of bacteria in milk……………………………………...27

2.2.5.1.2 Sources of contamination of raw milk……..……………………27

2.2.5.1.3 Mastitis…………………………………………………..………28

2. 2.5.2 Disease transmitted through milk……………………………....29

2.3 Prerequisite programs…………………………………………...30

2.3.1 Common prerequisite programe my include…………………….32

2.3.1.1 Facilites…………………………………………………………...32

2.3.1.2 Supplier control………………………………………………….32

2.3.1.3 Specifications…………………………………………………...32

2.3.1.4 Production equipments………………………………………….32

2.3.1.5 Cleaning and sanitation…………………………………………32

2.3.1.6 Personal hygiene………………………………………………...32

2.3.1.7 Training…………………………………………………….........32

2.3.1.8 Chemical control………………………………………………...33

2.3.1.9 Receiving ,Stroge,Shipping……………………………………...33

2.3.1.10 Traceability and recall………………………….………………..33

2.3.1.11 Pest control……………………………………………….……...33

2.3.2 Good manufactory practices…………………………………….33

2.3.2.1 Establishment desing and facilities……………………………...34

2.3.2 .2 Control of operation…………………………………………….35

2.3.2 .3 Maintenance and sanitation……………………………………...35

2.3.2.4 Personnel hygiene……………………………………………….35

Page 10: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

X

2.3.2.5 Transportation…………………………………………………..35

2.3.2.6 Training…….…………………………………………………...36

2.3.2 .7 Product information and consumer awareness………………....36

2.3.3 Good agricultural practices……………………………………...36

2.3.3.1 Animal health……………………………………………………36

2.3.3.1.1 Prevention of the farm from the disease………………………...36

2.3.3.1.2 Applying an effective herd health management programme……37

2.3.3.1.3 Using prescribed chemicals and veterinary medicine…………..37

2.3.3.1.4 People Training…………………………………………………37

2.3.3.2 Milking hygiene……………………………….……………….38

2.3.3.3 Animal feeding and water……………………………………..38

2.3.3.4 Animal welfare…………………………….……………………38

2.3.3.5 Environment……………………………………………………38

2.3.4 Good hygiene practices…….…………………………………..39

2. 3.4.1 Areas for milk production……………………………………..39

2. 3.4 .2 Animal health…………………………………………………..39

2. 3.4.3 General hygiene practice…………………..………….……….39

2. 3.4.3.1 Feeding……………………………………………..…………39

2. 3.4.3.2 Pest control…………………………………………………….40

2. 3.4 .3.3 Veterinary Hygiene……………………………………………40

2. 3.4.4 Hygienic Milking………………………………………………40

2. 3.4.5 Personal Hygiene……………………………………………….40

2. 3.4.5.1 Hand Hygiene…………………………………………………..40

2. 3.4 .5.2 Work cloth hygiene……………………………………………41

2. 3.4.6 Staff training……………………………………………………41

2. 3.4 .7 Additional rules………………………………………………..41

2.3.5 Sanitation standard operating procedures (ssop)……………….42

Page 11: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XI

2.3.6 The international position………………………………………...42

2.4 Critical control point (CCP) in milk production…………………43

3 CHAPTER THREE: MATERIALS AND METHOD………..45

3.1 Study area………………………………………………………...45

3.1.1 Location,boundaries and size…………………………………… 45

3.1.2 Climate…………………………………………………………... 45 3.1.3 Population………………………………………………….46 3.1.4 Omdurman map………………………………………………… 46 3.1.5 Estimation of Animal population in Khartoum state…………… ..48 3.1.6 Farms produced milk in Omdurman………………………....48

3.1.7 Milk produced out Omdurman………………………………… ..48

3.2 Field observation………………………………………................48

3.2.1 Evaluation of Farm Hygiene Situation……………………….......48

3.2.2 Observation of milk distribution....................................................49

3.2.2.1 Count and observation of milk transportation vehicles………….49

3.2.2.2 Distribution chains ……………………………………….……49

3.2.2.2.1 Observation and recording of milk post-collection chain.........50

3.2.2.2.2 Determination of hazards that may occur after collection point....50

3.2.2.2.2.1 Collection of Zoonoses diseases epidemiological data...........50

3.2.2.2.2.2 Bacterial count and identification..........................................51

3.2.2.2.2.2.1 Collection of milk samples....................................................51

3.2.2.2.2.2.2 Preparations of samples...........................................................52

3.2.2.2.3 Identification of HACCP prerequisite programmes................52

3.2.2.2.3.1 Questionnaire Pre-test study ………………………………….52

3.2.2.2.3.2 Statistical analysis ……………………………………………53

3.2.2.2.4 Designing of Milk Distribution Flow Charts.............................53

Page 12: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XII

3.2.2.2.5 Determination of common Critical Control Point (CCPs) for milk

safety hazard identified...................................................................53

3.3 Sterilization procuders…………………………………………….53

3.3.1 Flame sterilization …………………………………………… …53

3.3.2 Hot air oven……………………………………………………...…53

3.3.3 Moist heat (autoclave)……………………………………………...53

3.3.4 Steaming at 100°C………………………………………………….53

3.4 Reagents and indicators……………………………………….. …..54

3.4.1 Reagents…………………………………………………………….54

3.4.1.1 Kovac's reagent…………………………………………………….54

3.4.1.2 Methyl read reagent………………………………………………..54

3.4.1.3 Alpha-naphthol solution…………………………………………...54

3.4.1.4 Potassium hydroxide………………………………………………54

3.4.1.5 Hydrogen peroxide………………………………………………...55

3.4.1.6 Tetramethyl-p-phenyenediamine dihyadrochloride ………………55

3.4.2 Indicators…………………………………………………………..55

3.4.2.1 Bromocresol purple………………………………………………..55

3.5 Preparation of media………………………………………………55

3.5.1 Plate count agar (PCA)…………………………………………….55

3.5.2 Peptone water…………………………………………………...…55

3.5.3 MacConkey's broth……………………………………………….56

3.5.4 Barid-Parker medium……………………………………………...56

3.5.5 Nutrient agar……………………………………………………….56

3.5.6 MacConkey's agar………………………………………………...57

3.5.7 Glucose phosphate medium(MR-VP test medium)………………..57

3.5.8 Koser's citrate medium……………………………………………58

3.5.9 Peptone water sugar……………………………………………….58

Page 13: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XIII

3.5.10 Hugh and Leifson's (O/F) medium………………………………...58

3.5.11 Nutrient broth……………………………………………………...58

3.5.12 Urea base agar…………………………………………………… .59

3.5.13 Blood agar base No 2……………………………………………...59

3.6 Bacteriological investigation of samples…………………………..60

3.6.1 Viable plate count………………………………………………….60

3.6.2 Total coliform coun………………………………………………..60

3.6.3 Isolation of staphylococcus spp……………………………………61

3.6.4 Identification of staphylococcus spp………………........................61

3.7 Microscopic examination…………………………………………...61

3.8 Identification of bacteria…………………………………………….62

3.9 Biochemical methods……………………………………………….62

3.9.1 Catalase test…………………………………………………………62

3.9.2 Oxidase test…………………………………………………………62

3.9.3 Oxidation-Fermentation test………………………………………...62

3.9.4 Sugar fermentation test……………………………………………..63

3.9.5 Coagulase test………………………………………………………63

3.9.5.1 Slide test………………………………………………………….. .63

3.9.5.2 Tube test……………………………………………………………63

3.9.6 Indole production test……………………………………………....63

3.9.7 Citrate utilization…………………………………………………...64

3.9.8 Voges-Proskauer test……………………………………………….64

3.9.9 Methyl red test……………………………………………………...64

3.9.10 Urease activity……………………………………………………..64

3.9.11 Novobiocin Sensitivity test………………………………………..64

4 CHAPTER FOUR : RESULTS…………………………………....66

4.1 Trace of Omdurman milk distribution chain ...................................66

Page 14: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XIV

4.1.1 Al azhary Turn...................................................................................66

4.1.2 The centre of the old city…………………………………………..66

4.1.3 Al Thaora district..............................................................................66

4.2 Field observation…………………………………………………..68

4.2.1 Evaluation of Farm Hygiene Situation.............................................68

4.2.1.1 Farms................................................................................................68

4.2.1.2 Animals…………………………………………………………….68

4.2.1.3 Milkers..............................................................................................68

4.2.1.4 Utensil use for milk collocation…………………………………...68

4.2.2 Observation of Milk Distribution.....................................................76

4.2.2.1 Count and observation of milk transportation vehicles.....................76

4.2.3.2 Distribution chains.......................................................................82

4.2.3.2.1. Observation and recording of milk post-collection chain.............82

4.2.3.2.1.1 Omdurman Locality.............................................................. .....82

4.2.3.2.1.1.1 Jebel Torya......................................................................... ......82

4.2.3.2.1.2 Umbadda Locality.......................................................................84

4.2.3.2.1.2.1 Elmarkhiat................................................................................84

4.2.3.2.1.2.1.1 Farm number (1)....................................................................84

4.2.3.2.1.2.1.2 Farm number (2).................................................................86

4.2.3.2. 1.2.1.3 Farm number (3)…………………………………………..88

4.2.3.2. 1.2.1.4Farm number (4)…………………………………………....90

4.2.3.2.1.2.2 Palestine milk collection..........................................................92

4.2.3.2.1.3 Karrey Locality............................................................................94

4.2.3.2.1.3 .1 Farm number (1)......................................................................94

4.2.3.2.1.3 .2 Farm number (2)......................................................................94

4.2.3.2.2 Determination of hazards that may occur after collection point....96

4.2.3.2.2.1 Collecation of Zoonoses diseases epidemiological data.............96

Page 15: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XV

4.2.3.2.2.2 Bacterial count and identification................................................96

4.2.3.2.2.2.1 Viable plate count.....................................................................96

4.2.3.2.2.2.2 Total Coliform count................................................................96

4.2.3.2.2.2.3 Staphylococcus spp...................................................................96

4.2.3.2.2.2.4 Biochemical characteristics of the isolates...............................97

4.2.3.2.3 Statistical Analysis of HACCP Prerequisite Programmes

Questionnaire..............................................................................110

4.2.3.2.4 Designing of Milk Distribution Flow Charts ............................112

4.2.3.2.5 Determination of common Critical Control Point CCPs for milk

safety hazard identified..............................................................112

4.2.3.2.5.1 Critical Control Point (CCP1)...................................................112

4.2.3.2.5.2 Critical Control Point (CCP2)...................................................112

5. CHAPTER FIVE: DISCUSSION ………………………………….123

CONCLUSIONS………………………………………………………….134

RECOMMENDATIONS…………………………………………………135

REFERENCES ………………………………………………........137 1. English reference.....................................................................................137

2. Arabic reference......................................................................................153

LIST OF FIGURES

Page 16: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XVI

Fig. Title No

1. Omdurman map drawn using GPS device…………………………..47

2. Al Azhary turn is milk accumulation point.........................................67

3. Milk pick-up cars from Khartoum North distributing milk at Al azhary

turn......................................................................................................67

4. Farm structure…………………………………………………….…69

5. shado as part in farm………………………………………...….......69

6. Farm fence with car scarp...................................................................70

7. Farm hygiene situation.......................................................................70

8. Unclean water place...........................................................................71

9. Unclean milkers clothe.......................................................................71

10. Milkers using snuff while milking.....................................................72

11. Distributor using cigar while milk distribution……………….…….72

12. Milk utensils (aluminium & plastic)……………………………......73

13. Drying of milk utensils.......................................................................73

14. Piece of cloth used for milk filtering..................................................74

15. Piece of cloth used for milk filtering in storage room……………....74

16. Plastic sieve used for milk filtering....................................................75

17. Fat use for teat lubrication fixed out milk utensil...............................75

18. Fat use for teat lubrication fixed inside milk utensil..........................76

19. Pick-up car used for milk distribution................................................78

20. Rope used for fixing milk utensil on Pick-up.....................................78

21. Moist Jute sack surrounding milk utensil on animal drawn carts......79

22. Utensils used for milk distribution.....................................................80

23. Utensils used for milk distribution showing an uncover milk

utensil..................................................................................................80

Page 17: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XVII

24. Flow chart of milk distributed from Jebel Torya milk collection

point.....................................................................................................83

25. Flow chart of milk distributed from Al radown milk collection point

farm no (1)...........................................................................................85

26. Flow chart for milk distributed from Al radown milk collections point,

farm no (2)...........................................................................................87

27. Flow chart for milk distributed from Al radown milk collections point,

farm no (3)…………………………………………..................89 28. Flow chart for milk distributed from Al radown milk collections point,

farm no (4)...........................................................................................91

29. Flow chart for milk distributed from Palestine milk collection

point.....................................................................................................93

30. Flow chart for milk distributed from Karrey milk collection point,

farm (2)………………………………………………………95 31. Total Coliform Count with MPN method (three tube).....................104

32. Durham's tube full of gas (positive result)........................................104

33. Staphylococcus.aureus in Barid Parker medium...............................105

34. Staphylococcus.aureus under Microscope (x100).............................105

35. Milkers education………………………………………..................120

36. Health certificate for milkers……………………………….............120

37. Material use for washing milk utensils..............................................121

38. Elimination of dung………………………………………………...121

39. Utensil use for milk distribution........................................................122

40. Controlling of milk temperature in summer while distribution.........122

LIST OF TABLES Table Title No

Page 18: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XVIII

1. Farms counts in Omdurman……………………………………….48

2. Farms containing more 100 head or above......................................50

3. Sources and number of sample……………………………………..52

4. Number of carts in Omdurman area……………………………...81

5. pH, Temperature and time collocation of milk samples through

the distributions chain......................................................................98

6. Viable bacterial count in milk producing units in Omdurman.......100

7. Total Coliform count with MPN three method..............................102

8. Staphylococcus spp count...............................................................103

9. Different biochemical reaction of isolated……………………….106

10. Isolate of gram negative bacteria from milk distribute samples in

Omdurman area ………………………………………..……...….107

10-1. Isolate of gram negative bacteria from milk distribute samples in

Omdurman area …………………………………...……………...108

10-2. Isolate of gram negative bacteria from milk distribute samples in

Omdurman area …………………………………...……………...109

11. Statistical analysis of HACCP prerequisite programme questionnaire,

First section: Milkers,milking and accumulation stage .................113

12. Statistical analysis of HACCP prerequisite programme questionnaire,

Second section: Utensils and farm hygiene.....................................116

13. Statistical analysis of HACCP prerequisite programme questionnaire,

Third section: Milk distributions.....................................................118

LIST OF APPENDIX

Appendix Title No

Page 19: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XIX

1. CCP decision tree …………………………………………….154 2. CCP HACCP plan summary…………………………….… ...155 3. Chemical composition of cow's milk and other Mammals….....156 4. Interrelation between GMP, GHP and HACCP………….……157 5. Estimation of Animal population in Khartoum State…….……158 6. Questionnaire about HACCP prerequisites programmes in

Accumulation and Distribution of milk in Omdurman

area…………………………………………………………….159

7. SCHME for identification of Staphylococi spp prepared by

EL Sanosi & Saeed (U.OF K)………………………………....162

ACRONYMS

Page 20: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XX

CAC Codex Alimentarius Commission

CCP Critical Control Point

DSF Dairy science facts

ERG Eastern Research Group

FAO Food and Agriculture Organization of the

United Nations

FSIS Food Safety Inspection Service

GAP Good Agricultural Practice

GHP Good Hygienic Practice

GMP Good Manufacturing Practice

HACCP Hazard Analysis Critical Control Point (System)

IAMFES International Association of Milk, Foods and

Environmental Sanitarians

ICMSF International Commission on Microbiological

Specifications for Food

ILSI International Life Sciences Institute

IDF International Dairy Federation

MPN Most Probable Number method

NACMCF National Advisory Committee on Microbiological

Criteria for Food

NDC Nation Dairy Council

NFPA National Food Processors Association

NRAEF National Restaurant Association Educational

Foundation

PRP Prerequisites Programmes

SSOP Sanitation Standard Operating Procedures

Page 21: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XXI

UNIFEM United Nations Development Fund for Women

Measures

USDA United States Department of Agriculture

USFDA United States Food and Drug Administration

WHO World Health Organization

ABSTRACT

Page 22: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XXII

The aim of this analytical and descriptive study was to determine the

availability of application of Hazard Analysis Critical Control Point

(HACCP) prerequisites and Critical Control Point in raw milk post-

collocation and distribution in Omdurman area as a base to know the

availability of Hazard Analysis Critical Control Point (HACCP) application.

Farms were randomly selected and follow up diagrams of milk

distribution chain was constructed.

Thirty-eight milk samples were collected from five dairy farms and

subsequent different stage of distribution, and then tested for bacteriological

load.

A questionnaire was distribution to hundred farm workers in

Omdurman area to evaluate application and shortage in Hazard Analysis

Critical Control Point (HACCP) prerequisites. The questionnaire targeted

the milkers, milking hygiene and accumulation stage, utensils and farm

hygiene and distribution methods of milk.

The questionnaire and observations showed poor buildings

construction, poor water supply, poor hygiene of farms as well as milkers

and accumulation of dung and animal waste that inducted insect spread.

The questionnaire showed that 43% of milkers were primary educated

and 38% illiterate. Knowledge about safety and hygiene while milking and

milk distribution was limited, and training was lacking.

To explore milk quality changes during distribution, milk samples

were collected from different locations. Milk temperatures were in the range

of 29 °C to 38 °C at distribution time intervals. pH was between 6.48 and

6.84 which favoured the growth of pathogenic and non-pathogenic bacteria

in milk. Viable count of bacteria, in most farms under study was high

ranging between 1.12×107cfu/ml and 3.44 × 1010 cfu/ml.

Page 23: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XXIII

On the other hand, to test for farms hygiene, milkers and distributors

personal hygiene and surrounding environment hygiene, coliform was

counted using most proper number method (MPN). It was high in most

farms1400/100 ml.

To test for milk hygiene, milk samples were collected from the farm

and from points in the distribution chain for Staphylococcus aureus isolation

and count. Staphylococcus aureus count was between

×8.70 102 cfu/ml and ×1.98 106 cfu/ml . All farms showed the presence of

Staphylococcus aureus and other Staphylococci spp.

In addition, milk samples were tasted for aerobic bacteria and gram

positive and negative bacteria were isolated.

The needed prerequisite programmes were evaluated while the

possible common critical control points in milk post collocation and

distribution chain were detected using Codex Alimentarius decision tree.

Two critical control points have been assigned for milk distribution

chain in Omdurman areas. The first critical control points was to control

raw milk production hygiene before distribution while the second critical

control point was controlling of milk temperature.

It important that milk distribution chain should be monitored by

Health and Veterinary authorities to ensure safe milk to consumers.

المستخلص

Page 24: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XXIV

نظام تحليل المخاطر والتحكم في الغرض من الدراسة تحديد إمكانية تطبيق متطلبات ما قبل

أم منطقة وتحديد النقاط الحرجة في مرحلة تجميع األلبان وتوزيعها في )الهاسب(النقاط الحرجة

لنقاط الحرجةنظام تحليل المخاطر والتحكم في ا درمان وذلك تمهيدا لمعرفة إمكانية تطبيق

، أجريت الدراسة على عينات عشوائية من مزارع األلبان حيث تم متابعة اللبن من )الهاسب(

بغرض التحليلع المستهلك،حيث تم جمع ثمانية وثالثون عينة لبن من خمس مزارإليالمزرعة

.البكتيري

في النقاط الحرجة نظام تحليل المخاطر والتحكملمعرفة إمكانية تطبيق متطلبات ما قبل

مرحلة االستبيان أم درمان، أستهدف منطقة مزرعة لبن في100،تم أجراء استبيان علي )الهاسب(

. في تجميع اللبن ومستوي نظافة المزرعة،مرحلة التوزيعالمستخدمة األوانيالحالبة وتجميع اللبن،

تدني نظافة ،عدم توفر المياه،ينوعية المبان من نطقة المفيأوضح االستبيان تردي حالة المزارع

الحشرات، تدني انتشارتراآم مخلفات الحيوانات وبالتالي ،المزرعة والحالبين على حد سواء

أمي بالتالي % 38 و ابتدائيمن الحالبين تعليمهم % 43المستوى التعليمي للحالبين حيث وجد أن

.األلبانتوزيع قلة معرفة الحالبين لقواعد السالمة والنظافة أثناء الحالبة و

خالل التوزيع عمدت الدراسة ألخذ عينات من اللبن من من تغيراتلمعرفة ما يحدث لأللبان

قياس درجة الحرارة لعينات اللبن وآانت : وهي. وأجراء عدد من االختبارات عليهانقاط مختلفة

درجة مئوية علي مدى زمن التوزيع وآان األس 38 درجة مئوية وبين 29 بين تتراوح

مما يزيد فرصة نمو البكتيريا الممرضة وغير الممرضة 6.84 و6.48الهيدروجيني يتراوح بين

وحدة 3.44 .×1010 و 107×1.12 تراوح بين مرتفع حيث آانعينات لمعظم الالعد البكتيري .

. للمستعمرات مكونة

آذلك تم أجراء عد لبكتريا الكلوفورم لمعرفة درجة النظافة في المزرعة ونظافة الحالبين ومدى

حيث استخدمت طريقة أآثر األرقام نظافة البيئة المحيطة باللبن لحين وصوله للمستهلك

من مليمتر 100 لكل 1400الكلوفورم وهي ،أعطت آل المزارع نسبة عالية من بكترياإحتماًال

. ناللب

و من نقاط محددة علي طول سلسلة التوزيع لعزل بكتريا آما أخذت عينات لبن من المزرعة

وحساب العد البكتيري لها حيث . المكورات العنقودية الذهبية لمعرفة درجة النظافة في تداول األلبان

تم وحدة مكونة للمستعمرات ،1.98×106 وبين8.70×102أعطت العينات عدد يتراوح بين

Page 25: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

XXV

ألنواع أخرى من المكورات باإلضافةعزلها من أغلب العينات من معظم المزارع تحت الدراسة

.العنقودية

آذلك أجريت االختبارات البيكترولوجية على عينات اللبن لمعرفة أنواع البكتيريا الهوائية

.يريا الموجبة لصبغة جرامتتم عزل عدد من أنواع البكتيريا السالبة لصبغة الجرام و البك.المعزولة

)الهاسب( والتحكم في النقاط الحرجة نظام تحليل المخاطر تم تقييم االحتياج لمتطلبات ما قبل

تم اقتراح نقطتين ، استخدام شجرة األسئلة المتسلسلمن خالل الدراسة بينما النقاط الحرجة حددت ب

نقطة الحرجة االولى آانت التحكم في نظافة حرجتين لسلسلة توزيع اللبن في منطقة أم درمان ال

.انتاج اللبن الخام قبل التوزيع بينما النقطة الحرجة الثانية آانت التحكم في درجة حرارة اللبن

لضمان بيطريةة والي الصحالسلطة تحت الرقابة من توزيع األلبانوضعمن المهم ان ي

.وصول لبن صحي للمستهلكين

Page 26: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

106

Table (9): Different biochemical reaction of isolated from milk distribute samples in Omdurman province

+: positive reaction _: negative reaction R: Rod S: Sphere F: Fermentation O: Oxidation

Gram reaction Shape Motility Growth in air Catalase Oxidase Glucose Carbohydrates (F/o/-)

Bacteria group

_ R + + + _ + F Enterobacteria spp.

_ R + + + _ _ F Arcobacter spp.

_ R _ + + + + F Pasteurella spp

_ S _ + + + + O Neisseria spp

_ S _ + + + _ F Branhamella spp

_ R + + + + + F Vibrio spp.

_ R _ + + + _ O Pesudomans spp

_ R _ + + + _ F Moraxella spp

_ R _ + + + + F Actinobacills spp

_ R _ + + + + F Aermonas spp.

Page 27: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

107

Table (10): Isolate of gram negative bacteria from milk distribute samples in Omdurman province

Sugar test Gram Reaction

Catalase

Oxidase

Oxidation

Fermentation test

Motility Urease

test

Citrate

test

Methyl Red test

Indol test

Voges-proskauer test

Glucose

Sucrose

Lactose

Manitol

Salicin

Organisms tested

_ + _ F M _ _ + + _ + + + + _ E.coli

_ + _ F M + + _ + + + _ + + _ Serratia marcescens

_ + _ F M _ _ + + _ + + _ + _ E.hermannil

_ + _ F M _ + _ _ + _ + _ + _ Arcobacter Cryaerophils

_ + _ F M _ _ + + _ + + _ _ _ Liclerici.adcarboxylate

_ + _ F M + + _ _ _ _ _ + + _ Serratia plymuthica

_ + +

F N.M + + _ _ _ + _ _ _ _ Pasteurella haemolytica type A

_ + _ F M + _ + _ _ _ _ + + _ Protues mirabilis

+: positive reaction _: negative reaction F: Fermentation M:Motili N.M:NonMotili

Page 28: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

108

Table (10-1): Isolate of gram negative bacteria from milk distribute samples in Omdurman province

Sugar test Gram Reaction

Catalase

Oxidase

Oxidation Fermentation test

Motility

Urease test

Citrate test

Methyl Red test

Indol test

Voges-proskauer test Gluco

se sucrose

lactose

manntiol

salicin

Organisms tested

_ + + O N.M _ + _ _ _ + _ _ _ _ Neisseria flavesces

_ + + F N.M _ + _ + _ _ _ _ _ _ Branhamellacatarrhalis

_ + + F M + + _ + _ + _ + _ _ Vibrio harveyi

_ + + F N.M +W + _ + _ + + + _ _ Pasteurella pneumotropica

_ + _ F M + + + + _ + + + + _ Protus morganii

_ + + F M _ + _ + _ _ + + _ _ Pesudomans alcaligenes

_ + + F M _ + _ _ _ + _ + + _ Vibrio furnissii

_ + + F M +W + _ _ _ + _ + + + Vibrio fluvialis

+: positive reaction _: negative reaction F: Fermentation O:Oxidation M:Motili N.M:NonMotili W:Weak reaction

Page 29: NUHA MOUSA ABDELGADIR ELTOUM - CORE · V First and foremost, I should greatly thank Allah for giving me the strength, patience and confidence during this study. I would like to express

109

Table (10-2): Isolate of gram negative bacteria from milk distribute samples in Omdurman province

+: positive reaction _: negative reaction F: Fermentation O:Oxidation M:Motili N.M:NonMotili W:Weak reaction

Sugar test Gram Reaction

Catalase

Oxidase

Oxidation Fermentation test

Motility

Urease test

Citrate test

Methyl Red test

Indol test

Voges-proskauer test

Glucose

sucrose

lactose manntiol

salicin

Organisms tested

_ + + F N.M _ + _ _ + _ _ + + _ Moraxell urethralis

_ + + O N.M _ + _ _ _ + _ _ _ _ Pseudomonas vesicularis

_ + + F M _ + _ + + + + + _ + Vibrio anguillarum

_ + + F M +W + _ + _ + + _ _ + Vibrio mimicus

_ + + F M _ + _ + + + _ _ _ + Vibrio alginolyticus

_ + + F M _ + _ + + + + _ _ _ Vibrio chlerae

_ + + F N.M + + _ _ _ + _ + + + Actinobacillus lignieresii

_ + + F N.M _ + _ _ _ + _ + + + Aeromonas salmonrcida