Implementation of HACCP System in a tuna fish Industry
1 Laboratory of Biologically Active Substances and Communicable Diseases (LR99ES27), Faculty of pharmacy, Monastir University, Monastir, Tunisia.
2 Laboratory of Bio-ressources: Biologie Intégrative et Valorisation Biolival (LR14ES06) Monastir - Higher Institute of Biotechnology University of Monastir. Tunisia.
3 Laboratory of Biochemistry“Nutrition-functional Foods and Vascular Health”, Faculty of Medicine of Monastir, Tunisia.
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(03), 1899–1909
Publication history:
Received on 06 December 2023; revised on 27 February 2024; accepted on 29 February 2024
Abstract:
The challenge of this work was to guarantee the safety of canned tuna by HACCP implementation system. 4 critical control point (CCPs) were selected by an experienced team HACCP to evaluate the efficiency of the system in a tuna fish Industry. The CCP1 is the control of the freshness of the flesh of tuna fish on receipt. The CCP2 is a determination of the levels contents of the histamine and of the mercury of the tuna on receipt. The CCP3 is the control of the seams. The CCP4 is the sterilization. The levels of histamine and mercury contents in fish receipts were aranged between 10.5-29.5 and between 0.022-0.055 mg/kg respectively. No microbiological contamination was detected. pH values were ranged between 5.65-6.02 and the cold chain was respected. Thus, the results show that all CCPs are controlled and validated.
Keywords:
Critical control point (CCP); HACCP; Quality; Safety; Tuna fish.
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