Spin-on from space travel

..................................................... I I I I I I I I I I I I I I I I I I I Spin-on lrom space travel Food associated diarrhoea! diseases are preventable and need not occur. The concept of the hazard analysis critical control point (HACCP)· is the most viable means to this end yet devised by Silvia Michanie and Frank L. Bryan I 1 [ t was in order to provide abso- A critical control point is an oper- During hazard analyses, sources 1 lutely safe foods for astronauts ation (practice, procedure, process and modes of contamination are I while travelling in space .in the or location) or a step of an opera- sought. Measurements establish I 1960s that the hazard analysis criti- tion at which a preventive or con- whether disease-causing microbes I cal control point (HACCP) con- trol measure can be exercised. This survive cooking or other processes, I cept evolved in the United States . measure will eliminate, prevent or and whether they multiply during I During the following decade, the minimise any hazard that has oc- intervals between preparation and HACCP approach was adopted by curred prior to this operation. ingestion . Certain foods may or I the US Food and Drug Adminis- The criteria that ensure control at may not lend themselves to sup-~ tration in cooperation with the critical control points are specified parting the growth of microbes . 1 food-processing industry as a ••••••••••••••••••••••••••• Samples may be collected and ana-l means of providing safe low-acid ! lysed for the presence and quantity 1 canned foods. Dr Silvia MICHANIE is Food : of disease-causing and/or spoilage 1 Since then, many food proces- Protection Supervisor at the : microbes . Each step of the food I sors and some food-service Pan American Health Organi- : flow is considered and illustrated I operators have found that the zation/Pan American Zo- : on a diagram, with the hazards and I HACCP approach does not only onoses Center (CEPANZO), : critical control points highlighted. I provide a high degree of assurance Buenos Aires, Argentina , and ! Answers have to be found to a I of food safety and quality; it is also Dr Frank L. BRYAN is a Food : number of questions. For instance, economically advantageous . it is Safety and Training Consul- : what are the raw ingredients? I rational since it is based on histori- : tant based in Tucker, Georgia, : What is the pH (degree of acidity) I cal data about causes of illness and ! USA and works periodically as ! of the final product 7 What is the 1 spoilage; it is comprehensive in : a Consultant to the WHO/PAHO : time-temperature exposure of the 1 that it relates to ingredients and : Food Safety Programme. : product during processing of prep- 1 subsequent use of products as well : : a ration? Will the product be eaten I as to the process; it is continuous ••••••••••••••••••••••••••• immediately after preparation, or I in that problems are detected limits or characteristics. They may will it be stored hot, cold or at I when they occur and action is ta- be physical (time, perhaps, or tem- ambient temperature? I ken then to correct them; and it is perature), chemical (concentration This looks rather sophisticated I systematic in that it is a cam- of salt or acetic acid), or biological for use in homes, yet these anal-~ prehensive plan covering step-by- (sensorial or microbiological) . yses have been conducted in 1 step procedures. And it offers grea- Monitoring means checking that homes in a capital city, an island I ter assurance than either testing a processing or handling procedure city, a suburban shanty town, a 1 final products or making periodic at each critical control point meets mountain pueblo and a rice-farming 1 inspections. the established criteria. it involves village. The variety of these set- 1 By hazard we mean the unac- systematic observation, measure- tings provides a stringent test of I ceptable contamination, growth or ment and recording of the signifi- the validity of the approach, and it I survival of micro-organisms that cant factors needed to prevent or has passed the test. I might cause illness or spoilage, control hazards. The monitoring In addition to contamination that I and/or the unacceptable produc- procedures chosen must enable may be specific to certain kinds of I tion (or persistence in foods) of action to be taken to rectify an out- raw food, such factors as tradi-~ toxins of microbial metabolism. of-control situation or to bring the tions, education, economic re- I Severity is the magnitude of the product back within acceptable sources, sanitary facilities, personal 1 hazard or the degree of conse- limits either before start-up or dur- hygiene and environmental sanita-1 quences that can result when a ing processing or preparation. So tion may further contribute to 1 hazard exists. Risk is an estimate of one great advantage of the HACCP hazards during preparation, when 1 the probability that a hazard will system is immediate response to food is kept after being cooked, or I occur. hazardous situations. while leftovers are handled . The L••••••••••••••••••••••••••••••••••••••••••••••••••••1 ••••••••••••••••••••••••••••••••••••••••••••••••••••• Hazard analysis involves finding out whether disease-causing microbes sur- vive cooking or other processes. A hos- pital kitchen in Santiago, Chile. Photo WHO/P. Almasy giene to select or devise preventive and control measures and criteria. These have to be both economical- ly feasible and culturally accept- I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I able, and must also be communi- 1 cated to the public either through 1 organized community action or na- I tional educational campaigns. I As the diarrhoea! diseases are I studied in all their aspects more I intently than in the past it is be- I greatest hazard, however, is hold- coming clear that contaminated I ing cooked foods at ambient temp- and mishandled foods are the ma- erature for six hours or longer be- jar vehicles of transmission. So the I tween preparation and eating. This educational follow-up of HACCP 1 allows time for microbial contamin- evaluations may be the most valu- 1 ants to multiply to quantities large able function of the HACCP con- 1 enough to cause enteric illness or cept. This is particularly so in coun- 1 to generate toxins. Reheating of tries that lack foodborne disease I the leftover foods is often not surv.eillance activities. The infor- I enough to inactivate microbes that mation gathered can be used to in- I have grown during long holding form the health and social auth- I periods . orities, train public health personnel I All these observations reveal the and educate the adult public and I hazards and indicate the critical ,!, schoolchildren. control points of culture-associated '(V.~[ify th~"syst~g:fi§ Food associated diarrhoea! dis- I food preparation procedures . The fung}joningas,pla~neg) · eases are preventable and need 1 next step of the HACCP approach not occur. The HACCP concept is 1 is for persons who are knowledge- the most viable means to this end 1 able of food microbiology and hy- yet devised. • I ~--·················································-~