@article{jfnr20231139,
author={{Abbas, Sayed Zaheer and Khan, Muhammad Naseem and Naqvi, Anjum Zehra and Kaif, Kashan and Tabassum, Nargis and Mirani, Zulfiqar Ali and Khan, Abdul Basit and Siddiqui, Anila and Hussain, Mazahir},
title={Hazard Analysis Critical Control Point (HACCP) System Implementation in the Dairy Supply Chain (Karachi-Pakistan)},
journal={Journal of Food and Nutrition Research},
volume={11},
number={3},
pages={244--250},
year={2023},
url={http://pubs.sciepub.com/jfnr/11/3/9},
issn={2333-1240},
abstract={The study's objective was to implement the HACCP plan in a local dairy supply chain in Karachi, Pakistan, to eliminate or reduce the risks for safe and high-quality milk available to the general public and to assess the degree of conformance to food safety and to look into the actual complexity involved in the HACCP implementation process. Different food safety hazards may enter the dairy supply chain during milk production, processing, shipping, storage, and serving, which may have an impact on milk safety and quality. The total average bacterial count 8.5x108¡À0.18 CFU/mL, Coliforms 83.1¡À25 CFU/mL, E. coli 96.1¡À4.1 CFU/mL, and Staph. aureus 27¡À9.7 CFU/mL were recorded in the milk samples before the HACCP implementation. Although after the HACCP implementation, the count reduced to a considerable level as; 53% (2.9x104¡À0.15CFU/mL) reduction was noted in the total bacterial count, 80.4% (16¡À4.8 CFU/mL) in Coliform count, 77% (18.4¡À0.90 CFU/mL) in E. coli count and 83% (4.2¡À1.5 CFU/mL) in Staph. aureus count in the final product. Whereas, Salmonella and Listeria were not detected in any milk sample before and after HACCP system implementation. The results reflected the remarkable improvement in milk microbial hygiene. This means that our HACCP system was effective, however, continual improvement may be achieved by periodic monitoring of risks.},
doi={10.12691/jfnr-11-3-9}
publisher={Science and Education Publishing}
}