APPLICATION of THE HAZARD ANALYSIS and CRITICAL CONTROL POINT (HACCP) SYSTEM on THE MUSHROOM PROCESSING LINE FOR FRESH CONSUMPTION

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dc.contributor.authorPardo, J. E.
dc.contributor.authorPenaranda, J. A.
dc.contributor.authorAlvarez-Orti, M.
dc.contributor.authorZied, D. C. [UNESP]
dc.contributor.authorPardo, A.
dc.contributor.institutionUniv Castilla La Mancha
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionCtr Invest Expt & Serv Champinon CIES
dc.date.accessioned2014-05-20T13:20:06Z
dc.date.available2014-05-20T13:20:06Z
dc.date.issued2011-01-01
dc.description.abstractThe Hazard Analysis and Critical Control Point (HACCP) is a preventive system that intends to guarantee the safety and harmlessness of food. It improves the quality of products as it eliminates possible defects during the process, and saves costs by practically eliminating final product inspection. This work describes the typical hazards encountered on the mushroom processing line for fresh consumption. Throughout the process, only the reception stage of mushrooms has been considered a critical control point (CCP). The main hazards at this stage were: the presence of unauthorised phytosanitary products; larger doses of such products than those permitted; the presence of pathogenic bacteria or thermo-stable enterotoxins. Putting into practice such knowledge would provide any industry that processes mushrooms for fresh consumption with a self-control HACCP-based system for its own productions.en
dc.description.affiliationUniv Castilla La Mancha, Escuela Tecn Super Ingn Agronomos, E-02071 Albacete, Spain
dc.description.affiliationUniv Estadual Paulista, Dept Prod Vegetal, Fac Ciencias Agron, Botucatu, SP, Brazil
dc.description.affiliationCtr Invest Expt & Serv Champinon CIES, E-16220 Quintanar Del Rey, Cuenca, Spain
dc.description.affiliationUnespUniv Estadual Paulista, Dept Prod Vegetal, Fac Ciencias Agron, Botucatu, SP, Brazil
dc.format.extent126-135
dc.identifierhttp://link.periodicos.capes.gov.br/sfxlcl41?&url_ver=Z39.88-2004&url_ctx_fmt=info:ofi/fmt:kev:mtx:ctx&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.atitle=APPLICATION%20OF%20THE%20HAZARD%20ANALYSIS%20AND%20CRITICAL%20CONTROL%20POINT%20%28HACCP%29%20SYSTEM%20ON%20THE%20MUSHROOM%20PROCESSING%20LINE%20FOR%20FRESH%20CONSUMPTION&rft.aufirst=J%2E%20E%2E&rft.aulast=Pardo&rft.date=2011&rft.epage=135&rft.genre=article&rft.issn=1120-1770&rft.issue=2&rft.jtitle=ITALIAN%20JOURNAL%20OF%20FOOD%20SCIENCE&rft.pages=126-135&rft.spage=126&rft.stitle=ITAL%20J%20FOOD%20SCI&rft.volume=23&rfr_id=info:sid/www.isinet.com:WoK:UA&rft.au=Penaranda%2C%20J%2E%20A%2E&rft.au=Alvarez-Orti%2C%20M%2E&rft.au=Zied%2C%20D%2E%20C%2E&rft.au=Pardo%2C%20A%2E
dc.identifier.citationItalian Journal of Food Science. Pinerolo: Chiriotti Editori, v. 23, n. 2, p. 126-135, 2011.
dc.identifier.issn1120-1770
dc.identifier.urihttp://hdl.handle.net/11449/5486
dc.identifier.wosWOS:000295727500001
dc.language.isoeng
dc.publisherChiriotti Editori
dc.relation.ispartofItalian Journal of Food Science
dc.relation.ispartofjcr0.615
dc.relation.ispartofsjr0,268
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjecthygieneen
dc.subjectsafetyen
dc.subjectindustryen
dc.subjectself-controlen
dc.subjectqualityen
dc.titleAPPLICATION of THE HAZARD ANALYSIS and CRITICAL CONTROL POINT (HACCP) SYSTEM on THE MUSHROOM PROCESSING LINE FOR FRESH CONSUMPTIONen
dc.typeArtigo
dcterms.rightsHolderChiriotti Editori
unesp.author.orcid0000-0003-2279-4158[4]
unesp.author.orcid0000-0002-1820-0372[5]
unesp.author.orcid0000-0002-4335-6475[5]
unesp.author.orcid0000-0002-5759-1580[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agronômicas, Botucatupt
unesp.departmentProdução e Melhoramento Vegetal - FCApt

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Botucatu - FCA - Faculdade de Ciências Agronômicas