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Project Report Find out the entire HA! in Atta mill CourseP.G.D.F.S.Q.M. Objective: #dentify all ""!" of Atta mill" -oft flour is comparatively low in gluten and thus results in a finer or crumbly te.ture" $% physical' biological and chemical factors that form food safety ris(s mostly coming with the wheat consist of animal and vegetable organic substances.
Project Report Find out the entire HA! in Atta mill CourseP.G.D.F.S.Q.M. Objective: #dentify all ""!" of Atta mill" -oft flour is comparatively low in gluten and thus results in a finer or crumbly te.ture" $% physical' biological and chemical factors that form food safety ris(s mostly coming with the wheat consist of animal and vegetable organic substances.
Project Report Find out the entire HA! in Atta mill CourseP.G.D.F.S.Q.M. Objective: #dentify all ""!" of Atta mill" -oft flour is comparatively low in gluten and thus results in a finer or crumbly te.ture" $% physical' biological and chemical factors that form food safety ris(s mostly coming with the wheat consist of animal and vegetable organic substances.
Course- P.G.D.F.S.Q.M. Enrollment No. 125057106 Executive Summary Title of project Objectives and sources Deterioration ways of flour safety Findings Recommendations Title of Project: Find out the entire HA! in Atta mill" Objective: #dentify all ""!" of Atta $ill Introduction Wheat flour is a powder made from the grinding of wheat used for human consumption" $ore wheat flour is produced than any other flour" %heat varieties are called &clean&' &white&' &brown& or &hard& if they have high gluten content' and they are called &soft& or &wea(& flour if gluten content is low" Hard flour' or bread flour' is high in gluten' with )*+ to ),+ gluten content' and has elastic toughness that holds its shape well once ba(ed" -oft flour is comparatively low in gluten and thus results in a finer or crumbly te.ture" -oft flour is usually divided into ca(e flour' which is the lowest in gluten' and pastry flour' which has slightly more gluten than ca(e flour" #n terms of the parts of the grain /the grass fruit0 used in flour1the endosperm or protein2starchy part' the germ or protein2fat2vitamin3rich part' and the bran or fiber part1there are three general types of flour" %hite flour is made from the endosperm only" %hole grainor wholemeal flour is made from the entire grain' including the bran' endosperm' and germ" 4erm flour is made from the endosperm and germ' e.cluding the bran" DETERIORATION WA! OF F"O#R !AFET The factors that form food safety ris( in flour production are intertwined and can be basically classified as physical' biological and chemical" $% Ph&'ical Ri'(' The physical ris(s mostly coming with the wheat consist of animal and vegetable organic substances li(e stal(s' straw' food waste' gum' cigarette butts' weed seeds' rodent hairs' insect parts' feces' etc" and inorganic substances li(e stone' soil' sand' metal and glass" All organic and inorganic substances should be separated from the wheat well before the storing and milling operations because of both the ris(s in their chemical components and the microbial loads they carry" As the inorganic impurities cause disruption of the integrity of grain and the grains not matured enough include high grain water content' they both can become the source of mold infections" )% *iolo+ical Ri'(' The most important biological ris(s endangering flour safety are microorganisms and pests" 4rains are really open to the microorganism and pest contamination due to production' harvesting and transport conditions" There is an important amount of bacteria' yeast and mold load on the grains because of these contaminations" $olds create more important ris(s on flour safety compared to bacteria and yeasts as they can breed in low water activity and heat conditions due to their physiologies and form dangerous mycoto.ins with high heat resistance - Mold and bacteria $old growth depends on environmental factors li(e heat' relative humidity and o.ygen content and the water content of wheat (ernel" $old activity increases together with the heat increase after the (ernel water e.ceeds ), + value that is the critical water content and the relative humidity of the environment e.ceeds 56 + that is the critical relative humidity rate" -tarting in the regions with high water content firstly' the mold activity creates important threats on wheat and flour safety by continuing to grow in the (ernels which lose their mechanical integrity and in the embryo parts of the (ernels" The molds can contaminate mostly to the species of Aspergillus spp"' !enicillum spp"' Fusarium spp" and Alternaria spp" types of grain" The mold types of these species can create important threats on flour safety as they produce dangerous to.ic metabolites called mycoto.ins such as aflato.in' ochrato.in' 7earalenone' patulin' deo.ynivalenol' trichothecene and fumonisin" These mycoto.ins that do not decay during the ba(ing process cause various damages on the vital systems of human and animals and also cancer" As a mycoto.in produced by Aspergillus mold that can grow fast on the grains li(e wheat' aflato.in is defined as a first3degree carcinogen by #nternational Agency for Research on ancer /#AR0" 8eing in an al(aloid structure and produced by laviceps purpurea /ergot of rye' ergot mold0 mold' lysergic acid causes a serious and malignant disease called as ergotism /Antony fever0" #n some instances the moldy grains deteriorated because of bad storage' can be put in the mar(et by being processed after some operations li(e washing" As a result of this' an e.tremely dangerous situation and e.posure come out as these products contain carcinogenic mycoto.ins such as aflato.in and ochrato.in and grain based products are widely consumed by the entire community" !eople are not even aware of this situation" As the environment heat and humidity conditions become more appropriate for yeast and bacteria activities after mold activities' these microorganisms cause more deterioration of the product and threat for the customer" - Pests %hile the rats that threaten the flour safety are split into three groups as Rattus norveginucus /9orway rat' brown rat0' Rattus rattus /roof or ship rat' blac( rat0 and $us musculus /home rat0: birds are defined as local bird species living in the business area" As an important ris( element' bird residues and feces are (nown as the main contamination source for salmonella bacteria;s contamination to the flour which can cause serious food poisonings" 8ecause of their numbers and breeding speed insects and mites constitute the most important pest group that gives damages to the grains and threatens the flour safety" As a result of the activities of these pests: besides wheat loss in the storage' important health problems come out in the product' some problems on the technological processability and sensory properties of the product occur and flour safety is imperiled" %hile the insect activity is scarcely any low in the appro.imately )< + (ernel water content and at 6=' it can reach to the highest level in )> + (ernel water content and at *)=" %hen the o.ygen rate of the atmosphere inside the storage is lower than * + and2or the carbon dio.ide rate is higher than )* +' the insect and mite activities are minimi7ed" 8eing milled together with the wheat or formation of these insects themselves and their body rash /larval sloughs' pupa coverings and body residues of deceased persons0' feces and nets made by the larval of especially ?epidoptera insects in the flour can cause important @uality losses in the flour and health problems of the consumer" 8esides causing bad smells in the flour' mite feces cause health problems li(e allergic s(in and lung diseases /asthma0 for the consumer" ,% Chemical Ri'(' hemical factors that threaten the flour safety consist of pesticides used in the fields' pesticides used in the businesses for insects and rodents' fumigation' hygiene and sanitation products' personal hygiene materials' metals' heavy metals' dyes' radioactivity' etc" 8esides the mycoto.ins formed by the molds' the chemicals in the insect feces and rash and the al(aloids of the weeds also ris( the flour food safety" #n the event of that the wheat is milled for flour before the weed seeds li(e ryegrass /?olium temulentum0' corncoc(le /Agrostemma githago0 and -yrian scabious /ephalaria syriaca0 are cleaned away completely: the to.ic substances in these seeds may cause serious health problems for the consumer" The temulin al(aloid in the ryegrass seeds can create effects on the neural system of the livings that result with death" Findings: Fo! C"art on #"eat Mi Process Farmer Visual inspection/ Test at supplier premises (If required for new suppliers) INWAR !F RAW W"#AT $oisture% &ectoliter weig&t% foreign matter% insect infestation etc' Visual/ test of samples (efore unloading in () concern person CCP-$ #nforcement of **!+ (*anitation *tandard !perating +rocedure) ,leaning of coarse foreign matters -nloaded w&eat at primar) separator (coarse) CP #nforcement of **!+ ,leaning of w&eat *eprator./% 0.si1e 2lters% powerful magnet% air fan collector CP #nforcement of **!+ ,leaning of w&eat Reel $/,./% Filters% Fine% ,attle feed CP #nforcement of **!+ ,leaning of w&eat .*toner% $agnet% Air fan collector% dust collector% straw collector CP #nforcement of **!+ Anal)sis report of water () out source la(orator) Treatment controlled 3t)% Was&ing of W&eat $icro(iological contamination/ 3ualit) of water Retention time of was&ed w&eat Intermediate storage of was&ed w&eat in silos/(ins CCP-% #nforcement of **!+ ,leaning of w&eat *eprator.4% magnet% air fan collector *anitation 5 &)giene #nforcement of **!+
Anal)sis of cleaned w&eat in la(orator) for inorganic foreign matter $agnet separator CCP-& #nforcement of **!+ 6rinding of cleaned w&eat *tone grinders (,&a77ies 08 Nos')% ose and 9ow controllers% si1e controllers CP Fragmented stone particles #nforcement of **!+ *ie:ing/ 2ltration of atta +lan s&ifter CP #nforcement of **!+ Anal)sis report of 2nal atta in la(orator) INT#R$#IAT# *T!RA6# CP #nforcement of **!+ ;atc& coding on outer pac7ets Atta 2lling in inner pouc&es and pac7ing () manuall) CP Wor7ers personal &)giene/contamin ation #nforcement of **!+ *tac7ing of atta in a proper wa) *toc7ing CP #nforcement of **!+ ,leaning of truc7/<orr) and proper ,o:ering wit& tarpaulin and fumigation is done% if required <oading/dispatc& CP #nforcement of **!+ ,onsumers -N#R *-+#RVI*I!N !F: *u(mitted (): Mr. Shushil Tyagi Rohit Sharma (8285581288) Manager Quality Control, PGDFSQM Shakti Bhog Foods Ltd Enrollment No. 125057106
Assessment of Hygienic Practice On Camel Meat Handlers, and Identification of Main Points of Bacterial Contamination in Abattoir and Butcheries of Nagelle Town, Southern Oromia, Ethiopia