On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

dc.creatorCosta Dias, Maria Angelica
dc.creatorSant'Ana, Anderson S.
dc.creatorCruz, Adriano G.
dc.creatorFaria, Jose de Assis F.
dc.creatorFernandes de Oliveira, Carlos Augusto
dc.creatorBona, Evandro
dc.date2012
dc.date2013-09-19T18:06:38Z
dc.date2016-06-30T18:51:34Z
dc.date2013-09-19T18:06:38Z
dc.date2016-06-30T18:51:34Z
dc.date.accessioned2018-03-29T01:53:10Z
dc.date.available2018-03-29T01:53:10Z
dc.identifierFood Control. Elsevier, v.24, n.41306, p.199-205, 2012
dc.identifier0956-7135
dc.identifierWOS:000297659100031
dc.identifier10.1016/j.foodcont.2011.09.028
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/2322
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/2322
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1308335
dc.descriptionThis study reports the implementation of GMPs in a mozzarella cheese processing plant. The mozzarella cheese manufacturing unit is located in the Southwestern region of the state of Parana, Brazil, and processes 20,000 L of milk daily. The implementation of GMP took place with the creation of a multi-disciplinary team and it was carried out in four steps: diagnosis, report of the diagnosis and road map, corrective measures and follow-up of GMP implementation. The effectiveness of actions taken and GMP implementation was compared by the total percentages of non-conformities and conformities before and after implementation of GMR Microbiological indicators were also used to assess the implementation of GMP in the mozzarella cheese processing facility. Results showed that the average percentage of conformity after the implementation of GMP was significant increased to 66%, while before it was 32% (p < 0.05). The populations of aerobic microorganisms and total coliforms in equipment were significantly reduced (p < 0.05) after the implementation of GMP, as well as the populations of total coliforms in the hands of food handlers (p < 0.05). In conclusion, GMP implementation changed the overall organization of the cheese processing unity, as well as managers and food handlers' behavior and knowledge on the quality and safety of products manufactured. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description24
dc.description01/fev
dc.description199
dc.description205
dc.languageeng
dc.publisherElsevier
dc.publisherOxford
dc.relationFood Control
dc.rightsfechado
dc.sourceWOS
dc.subjectGood manufacturing practices
dc.subjectSanitation standard operating procedures
dc.subjectMozzarella
dc.subjectGMP
dc.subjectSSOP
dc.subjectFood safety
dc.subjectMINAS-FRESCAL CHEESE
dc.subjectMUSCA-DOMESTICA L.
dc.subjectLISTERIA-MONOCYTOGENES
dc.subjectFOOD SAFETY
dc.subjectFOODBORNE PATHOGENS
dc.subjectPLANT
dc.subjectOUTBREAKS
dc.subjectWORKERS
dc.subjectMILK
dc.subjectCONTAMINATION
dc.titleOn the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil
dc.typeArtículos de revistas


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