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2 . 1..,,..,,,.,

3 WTO,,.. 2.., 20.. (CDC) 9...,., / HACCP, Cold Chain, indicator. FoodNet'

4 3. (1977 ). (Campylobacter jejuni, C. f etus spp f etus) Campylobacteriosis Campylobacter jejuni Campylobacter enteritis, Campylobacter gastroenteritis,,. (Salmonella serovar Typhymurium) D T104 (Typhoid) Salmonella typhi Salmonella enteritidis, S. typhimurium DT104 ACSSuT(Ampicillin, Chloramphenicol, Streptomycin, Sulfonamide, Tetracycline) (Multi-Drug Resistance),,,,,,,. (E.coli. O157:H7 [O11, O104]) (haemorrhagic colitis), (haemorrhagic uremic syndrome), ( ). (Yersinia enterocolitica) Yersiniosis Yersinia Yersinia enterocolitica,,.,,,,

5 (Listeria monocytogenes) Listeriosis Listeria monocytogenes,,.,,, ( ), 3-4. (Vibrio parahemolyticus, V. cholerae O1, V. v lnif icus) V. vulnif icus 40-60%. (Cryptosporidium parvum),.. (N orw alk-like viruses).,. (Staph. aureus enterotoxin) Staphylococcal Staphylococcal enterotoxicosis, S. aureus.,,,,,,,

6 (N itzchla pungens: ) (Toxoplasma gondii) (Bacillus cereus)., : - S. enteritidis: - S. typhimurium: O157:H7: :. 4. (N ew Emerging Food-borne Pathogens) New emerging pathogen..... ; Superbacteria..... : O157:H

7 ( ).,.. Avoparcin Vancomycin Glycopeptide Vancomycin-resistant Enterococci (VRE) Avoparcin EU,. Bacitracin, Virginiamycin, Tylosin., nosocomial infection

8 , 7.,, HACCP %, 10%.( )

9 8. ( 99) %~55%,. HACCP,,. 58, , , ,

10 . - HACCP 1. HACCP. HACCP HACCP(Hazard Analysis and Critical Control Point: ) (Pillsbury), (Zero Defect=Perfect).. HACCP HACCP 3., (Quality Assurance Technique), (identify and control hazardous stage of a process), (ensure final product safety) HACCP

11 . HACCP 7 (Hazard Analysis; HA) CCP(Critical Control Point : ) CL(Critical Limit: ) (Corrective Action) (Verification) (Record). HACCP 12 HACCP ( ) ( ) (flow diagram),,, CCP CL 2. HACCP (hazardous factors),, (food-borne disease)

12 E. coli O157:H7, Salmonella, Listeria monocytogenes HACCP ph Table. 1. T able 1. Ch aract eri s t ic s of Grow th f or N in e P ath o g en s a s s o ciat e d w it h M e at an d P ou lt ry P ro du c t s P at h o g en s T m of Grow th ph M in. A w E. c oli O15 7:H S a lm on e lla L is t e r ia m onocy tog e n e s Cam p y loba c t e r j ej un i S tap hy loc oc c us a ur e us Y e rs inia e n t e r oc olit ica Clos t r id ium p e rf r ing e ns Clos t r id ium bo t ulin um > B a c illus c e r e us (chemical hazards) pesticides( ),,,,,,,,, Table 2.. T abl e 2. T y pe s of Ch em ic al H a zard s L o c at ion H az ards R aw m at erial s P e s ti cide s, A nt ibi ot ic s, H orm on e s, ox in s P roc e s s in g B uildin g & E qu ipm ent M ain t en an c e S anit ati on S t orag e & S ippin g D ire ct f oo d addit iv e s : pre s erv ativ e s (n it rat e ) Indirect food additive : boiler w ater additives, peeling aids Lubri c ant s, P aint s, Coatin g s P e s ti cide s, Cl e an ers, S anit i zers A ll ty pe s of c h em i c al s, Cro s s c ont am in at ion

13 (Phyical hazards),.,,,. (Table 3. ) T able 3. T y pe s of P hy s i c al H az ards L oc ati on S ourc e of Cau s e Gl a s s B ott le s, j ars, ut en s il s et c. M et al N ut s, b olt s, s crew, w ire et c. S t on e R aw m at eri al s P la s t i c s P ack a g in g m at erial s, raw m at eri al s B on e R aw m at eri al s, im proper plant proc e s s in g Jew elry P en s, pen c il s, but t on s et c. N e e dl e, B ull et H y po derm ic n e e dl e s u s e d f or inj e ct ion, anim al s h ot 3. HACCP HACCP WHO/ CODEX 7. T able 4. W H O / COD E X H A CCP (CCP s ) 3. (Crit i c al Lim it ) (Corre ct iv e A ct ion )

14 7 HACCP,. 3 (Biological, Chemical, Physical hazards). T abl e 5. E x am ple s of P rev en tiv e M e a s ure s f or B i ol og ic al H az ard s P at h og en Sa lm on e lla sp p. S tap h. a ur e us L is t e r ia m ono cy tog e n e s Camp y loba c t e r j ej un i Clos t r id ium b o t ulin um Y e r s in ia e nt e r oc olit ica Clos t r id ium p e rf r ing e ns B a c illus c e r e us P rev en tiv e m e a s ure or c ont rol,,,,,,,, ph,,,,,, ph4.6, (A w 0.93 ),,,,,,,, T able 6. E x am ple s of P rev ent iv e M e a s ure s f or Ch em i c al H az ards H a zard s P rev en tiv e m e a s ure s N at urally - Oc currin g S ub s t an c e s, A dde d- H azardou s Ch em i c al s In - P roc e s s Ch em i c al s,,,,,,

15 T able 7. E x am pl e s of P rev ent iv e M e a s ure s f or P hy s i c al H az ards H az ards F oreig n obj e c t s in raw m at eri al s P rev en tiv e m e a s ure s H A CCP,,, In - lin e m a g n et,, F oreig n obj e c t s in pack ag in g m at erial s, c le anin g c om poun d s, et c. F oreig n obj e c t s int rodu c e d by pro c e s s in g operat ion s or em pl oy e e pra cti c e s H A CCP,,, In - lin e,, 4. HACCP. HACCP - HACCP. - HACCP ( ) (HACCP 12 ) - HACCP (,, SSOP ). HACCP -,,,. SSOP (Sanitation Standard Operation Procedure) SSOP : HACCP,,,,

16 SSOP :,,,. SSOP :,,,,. 5..?,,,..,.,. 6. CCP. CCP? CCP,,,,., CCP CCP

17 . CCP CCP,. 7. CL. CL? CL. CL.. CL,., (,,,,,,, ),,,. 8..? CCP,,

18 . ;.,,, CL,, 9..? CCP CL CCP.. CL,.,

19 . HACCP, CCP (,,, ) -..,, ( ) -. CCP,.,,,,,,,

20 ,. HACCP HACCP. 10..? HACCP,,..,, HACCP. 11. HACCP HACCP HACCP

21 .,,,,. 12. HACCP. (PHLS)., (1 ) (4,5 ),,,. T able 8. (P H L S ) A. ( ) (CF U / g m ) 1 30 < > 10 4 > hrs (aerobi c pl at e c oun t ) < 10 4 < 10 5 < 10 6 N D N D > 10 5 > 10 6 > 10 7 N D > 10 5 > 10 6 > 10 7 N D

22 B. (CF U / g m ) 1-5 E. c oli (t ot al ) < L is t e r ia 1-5 (n ot L.m on o cy t o g en e s ) 1-5 Sa lm on e lla 1-5 Camp y lo ba c t e r 1-5 E. coli O 157 :H 7/ V T E C 1-5 V ib r io p a raha e m oly t ic us 1-5 L is t e r ia m ono cy tog e n e s N ot detected in 25g m N ot detected in 25g m N ot detected in 25g m N ot detected in 25g m N ot detected in 25g m N ot detected in 25g m < < < S tap hy loc oc c us a ur e us < Clos tr id ium p e rf r ing e ns < B. c e r e us / B. s ub t ilis < , HACCP. (PMO),

23 T able 9. PM O,, - Grade A milk (1993 PMO) 1. (Raw and m ilk product s ) : 2 7 : 100,000/ ml, 300,000/ ml : 750,000/ ml : BsDA 16mm 2. (He at - tre ate d product s ) : 7 : 20,000/ ml (Coliform): 10/ ml : 1 g (Schrer Rapid Method), 500mU (Fluorometric Procedure) : BsDA 16mm 3. : : Zero : BsDA 16mm. HACCP, HACCP.,,,,

24 T abl e 10. H A CCP (,, - -, ) -, -, (, ) (, -, -, - ) (, ) - -, -, - -, -, , - (BpLA typing ),, -, - cold chain - - shelf life batch labelling -, ( )

25 . 1.,, (monitoring and surveillance), (reservoir).,,, Farm to Table Feed for Food.,.,. 2. Farm to Table'. / / /, HA CCP/ /, / Cold Ch ain / / S af ety In dicator / / / (F oodn et )

26 1),,. HACCP SSOP (Sanitation Standard Operation Procedure). 2), Cold Chain system Thermoindicator. (Recall).. 3). (Feed Additive Antibiotics) (Superbacteria). GMO

27 4).,, FSIS(Food Safety Inspection Service)

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hwp , 14% 18,300.,. ( ),.. 14 % 18,3 0 0., " "., ( ) " ".,... (E PA) (CARB ). " E PA ".. 9 6 5 1 0 1 5 %. CARB ( ). . "9 9 E PA, ".,. 1 3 [H P E 1 0 0 M ]., 7 2 0 0, 5 0 0.,.. " ".., 1 0 %., " 2 0 % ".,. '