# Presentation: 164107

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

**<date/time>**

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

**Alejandro Castillo**
**University of Guadalajara**
**Texas A&M University**

## 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**

## 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**

## HACCP needs

**Training**
**Implementation**
**Validation of control measures**
**Audits/Verification**

## Training

## 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**

## Training

**Role of The International HACCP Alliance **
**Endorsing training programs**
**Most sought organization by LA trainers**

## Implementation

## Implementation

**Industry is eager to start with HACCP programs**
**Little information available on control measures**

**Treatment validation is capital for HACCP implementation**

## Log reduction of E. coli O157:H7 and S. Typhimurium on beef carcasses by combined sanitizing treatments 

## 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 

## In-plant testing of a sanitizing lactic acid spray for chilled beef carcasses

## Implementation

**Most urgent research needs for HACCP in Latin America**

**Mexico and Central America**
**Food safety of fruits and vegetables**

**South America (Argentina, Brazil, Uruguay)**
**Food safety of meat products and some fruits**

**Argentina**
**Brazil**
**Uruguay**

**Guatemala**
**Belize**
**El Salvador**
**Honduras**
**Nicaragua**
**Costa Rica**
**Panama**** **

## Source of fresh fruits and vegetables consumed annually in Texas 

- Gulfcrest International, Inc., Houston, TX

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

| Vehicle | Agent | Outbreaks | Cases |
| --- | --- | --- | --- |
| Almonds | Salmonella |     1 | ~75 |
| Basil | Cyclospora |     2 | 400 |
| Cabbage | E. coli O157:H7 |     1 | 27 |
| Cantaloupe | Salmonella |     4 | 133 |
| Green onions | HAV |     1 | >40 |
| Lettuce | E. coli O157:H7 |     3 | 105 |
|  | Cyclospora |     1 | 12 |
| Mango | Salmonella |     2 | 129 |
| Parsley | Shigella |     1 | >400 |
| Raspberries | Cyclospora | 101 | 2614 |
| Tomato | Salmonella |     2 | 129 |
| Tomato/onion | HAV |     1 | 38 |

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

## In-plant comparison of lactic acid and chlorine treatments for cantaloupe decontamination

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

## Detection of internalized pathogens in tomatoes after rinsing with different sanitizers

## HACCP Auditing

## Does everyone do HACCP in LA?

## HACCP auditing/verification

**Difficult to assess effectiveness**
**Who knows HACCP and who does not?**
**How many food processing-serving establishments have embraced HACCP?**

## HACCP auditing/verification

## 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**