Pathogen Reduction Dialogue Panel 2 May 6, 2002 HACCP Experiences Worldwide

1. Pathogen Reduction DialoguePanel 2May 6, 2002HACCP Experiences Worldwide Alejandro Castillo University of Guadalajara Texas A&M University

2. Overview of HACCP in Latin America (LA) • Mexico • HACCP required for seafood • Central America • Costa Rica wants to make HACCP compulsory for all foods • No other country has HACCP regulations • South America • Mercosur: HACCP widely used but not required by in-country regulations • HACCP enforced for export meat and fish products to ensure they meet the equivalence requirements

3. 10 8 6 4 2 0 What is the LA food industry’s view of HACCP? Staying in business or opening new market lines Progressive personnel seeking new ways of production Interest in food safety

4. HACCP needs • Training • Implementation • Validation of control measures • Audits/Verification

5. Training

6. Training • Offer: high, demand: moderate • High cost of training discourages industrials from contracting outstanding trainers • Quality of the course offered unknown • Is the course accredited

7. Training • Role of The International HACCP Alliance • Endorsing training programs • Most sought organization by LA trainers

8. Implementation

9. Implementation • Industry is eager to start with HACCP programs • Little information available on control measures • Treatment validation is capital for HACCP implementation

10. Detection limit Water wash-combined treatments Trim-combined treatments E. coli O157:H7 S. Typhimurium Log reduction of E. coli O157:H7 and S. Typhimurium on beef carcasses by combined sanitizing treatments

11. Water wash-combined treatments Trim-combined treatments E. coli O157:H7 S. Typhimurium Percent samples with counts of E. coli O157:H7 and S. Typhimurium above the minimum detection level from outside the inoculated area after combined sanitizing treatments

12. No detection In-plant testing of a sanitizing lactic acid spray for chilled beef carcasses

13. Most urgent research needs for HACCP in Latin America Mexico and Central America Food safety of fruits and vegetables Implementation Guatemala Belize El Salvador Honduras Nicaragua Costa Rica Panama • South America (Argentina, Brazil, Uruguay) • Food safety of meat products and some fruits Argentina Brazil Uruguay

14. Source of fresh fruits and vegetables consumed annually in Texas Gulfcrest International, Inc., Houston, TX

15. Outbreaks of FBI associated with produce, USA 1996-2001(Guzewich, 2001)

16. Reduction (log/cm2) of S. Typhimurium and E. coli O157:H7 on fresh cantaloupes by selected treatments

17. December 2000 April 2001 Log10 CFU/cm2 Undetectable Undetectable In-plant comparison of lactic acid and chlorine treatments for cantaloupe decontamination

18. Reduction (log/cm2) of S. Typhimurium and E. coli O157:H7 on fresh bell peppers by lactic acid and Ca(OH)2 sprays

19. a Not detectable in any sample a a a ab b b ab bc bc b b c c Detection of internalized pathogens in tomatoes after rinsing with different sanitizers

20. HACCP Auditing

21. Does everyone do HACCP in LA?

22. HACCP auditing/verification • Difficult to assess effectiveness • Who knows HACCP and who does not? • How many food processing-serving establishments have embraced HACCP?

23. Hygiene and safety in foodservice establishments in Brazil (Buchewitz and Salay, 1998) Adopted GMPs 23% Adopted HACCP 18% Did not adopt HACCP 59% 55% lack of knowledge HACCP auditing/verification

24. Conclusions • HACCP is commonly applied at large companies but only randomly applied at medium or small plants in Latin American and some Caribbean countries • There is still a great need for training • Need to advance more in implementing HACCP in medium-sized and small plants