A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing
Table olives are one of the most representatives and consumed fermented vegetables in Mediterranean countries. However, there is an evident lack of standardization of production processes and HACCP systems thus implying the need of establishing decision-making tools allowing their commercialization...
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Frontiers Media S.A.
2017-11-01
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Series: | Frontiers in Microbiology |
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Online Access: | http://journal.frontiersin.org/article/10.3389/fmicb.2017.02326/full |
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doaj-02d8ba140e1e4accbff83741b9b6e9b7 |
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DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Miguel Á. Ruiz Bellido Antonio Valero Eduardo Medina Pradas Verónica Romero Gil Verónica Romero Gil Francisco Rodríguez-Gómez Guiomar D. Posada-Izquierdo Francisco Rincón Aricia Possas Rosa M. García-Gimeno Francisco N. Arroyo-López |
spellingShingle |
Miguel Á. Ruiz Bellido Antonio Valero Eduardo Medina Pradas Verónica Romero Gil Verónica Romero Gil Francisco Rodríguez-Gómez Guiomar D. Posada-Izquierdo Francisco Rincón Aricia Possas Rosa M. García-Gimeno Francisco N. Arroyo-López A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing Frontiers in Microbiology table olives HACCP decision-support system performance hygiene and safety scores sensitivity analysis |
author_facet |
Miguel Á. Ruiz Bellido Antonio Valero Eduardo Medina Pradas Verónica Romero Gil Verónica Romero Gil Francisco Rodríguez-Gómez Guiomar D. Posada-Izquierdo Francisco Rincón Aricia Possas Rosa M. García-Gimeno Francisco N. Arroyo-López |
author_sort |
Miguel Á. Ruiz Bellido |
title |
A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing |
title_short |
A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing |
title_full |
A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing |
title_fullStr |
A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing |
title_full_unstemmed |
A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing |
title_sort |
probabilistic decision-making scoring system for quality and safety management in aloreña de málaga table olive processing |
publisher |
Frontiers Media S.A. |
series |
Frontiers in Microbiology |
issn |
1664-302X |
publishDate |
2017-11-01 |
description |
Table olives are one of the most representatives and consumed fermented vegetables in Mediterranean countries. However, there is an evident lack of standardization of production processes and HACCP systems thus implying the need of establishing decision-making tools allowing their commercialization and shelf-life extension. The present work aims at developing a decision-making scoring system by means of a probabilistic assessment to standardize production process of Aloreña de Málaga table olives based on the identification of potential hazards or deficiencies in hygienic processes for the subsequent implementation of corrective measures. A total of 658 microbiological and physico-chemical data were collected over three consecutive olive campaigns (2014–2016) to measure the variability and relative importance of each elaboration step on total hygienic quality and product safety. Three representative companies were visited to collect samples from food-contact surfaces, olive fruits, brines, air environment, olive dressings, water tanks, and finished/packaged products. A probabilistic assessment was done based on the establishment of Performance Hygiene and Safety Scores (PHSS 0–100%) through a standardized system for evaluating product acceptability. The mean value of the global PHSS for the Aloreña de Málaga table olives processing (PHHSFTOT) was 64.82% (90th CI: 52.78–76.39%) indicating the high variability among facilities in the evaluated processing steps on final product quality and safety. Washing and cracking, and selection and addition of olive dressings were detected as the most deficient ones in relation to PHSSFi values (p < 0.05) (mean = 53.02 and 56.62%, respectively). The relative contribution of each processing step was quantified by different experts (n = 25) from the Aloreña de Málaga table olive sector through a weighted PHSS (PHSSw). The mean value of PHSSw was 65.53% (90th CI: 53.12–77.52%). The final processing steps obtained higher values for PHSSw being the finished product the most relevant one (mean = 18.44%; 90% CI: 10.34–25.33%). Sensitivity analysis concluded that intervention measures focused on reducing the contamination of washing brines could lead to an improvement of PHSSFTOT value to 67.03%. The present work can be potentially applied in the Aloreña de Málaga table olive food sector for improving food quality and safety assurance. |
topic |
table olives HACCP decision-support system performance hygiene and safety scores sensitivity analysis |
url |
http://journal.frontiersin.org/article/10.3389/fmicb.2017.02326/full |
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doaj-02d8ba140e1e4accbff83741b9b6e9b72020-11-24T22:23:59ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2017-11-01810.3389/fmicb.2017.02326308654A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive ProcessingMiguel Á. Ruiz Bellido0Antonio Valero1Eduardo Medina Pradas2Verónica Romero Gil3Verónica Romero Gil4Francisco Rodríguez-Gómez5Guiomar D. Posada-Izquierdo6Francisco Rincón7Aricia Possas8Rosa M. García-Gimeno9Francisco N. Arroyo-López10Regulatory Council of PDO Aloreña de Málaga Table Olives, Malaga, SpainDepartment of Food Science and Technology, Universidad de Córdoba, Córdoba, SpainFood Biotechnology Department, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), University Campus Pablo de Olavide, Seville, SpainRegulatory Council of PDO Aloreña de Málaga Table Olives, Malaga, SpainFood Biotechnology Department, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), University Campus Pablo de Olavide, Seville, SpainFood Biotechnology Department, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), University Campus Pablo de Olavide, Seville, SpainDepartment of Food Science and Technology, Universidad de Córdoba, Córdoba, SpainDepartment of Food Science and Technology, Universidad de Córdoba, Córdoba, SpainDepartment of Food Science and Technology, Universidad de Córdoba, Córdoba, SpainDepartment of Food Science and Technology, Universidad de Córdoba, Córdoba, SpainFood Biotechnology Department, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), University Campus Pablo de Olavide, Seville, SpainTable olives are one of the most representatives and consumed fermented vegetables in Mediterranean countries. However, there is an evident lack of standardization of production processes and HACCP systems thus implying the need of establishing decision-making tools allowing their commercialization and shelf-life extension. The present work aims at developing a decision-making scoring system by means of a probabilistic assessment to standardize production process of Aloreña de Málaga table olives based on the identification of potential hazards or deficiencies in hygienic processes for the subsequent implementation of corrective measures. A total of 658 microbiological and physico-chemical data were collected over three consecutive olive campaigns (2014–2016) to measure the variability and relative importance of each elaboration step on total hygienic quality and product safety. Three representative companies were visited to collect samples from food-contact surfaces, olive fruits, brines, air environment, olive dressings, water tanks, and finished/packaged products. A probabilistic assessment was done based on the establishment of Performance Hygiene and Safety Scores (PHSS 0–100%) through a standardized system for evaluating product acceptability. The mean value of the global PHSS for the Aloreña de Málaga table olives processing (PHHSFTOT) was 64.82% (90th CI: 52.78–76.39%) indicating the high variability among facilities in the evaluated processing steps on final product quality and safety. Washing and cracking, and selection and addition of olive dressings were detected as the most deficient ones in relation to PHSSFi values (p < 0.05) (mean = 53.02 and 56.62%, respectively). The relative contribution of each processing step was quantified by different experts (n = 25) from the Aloreña de Málaga table olive sector through a weighted PHSS (PHSSw). The mean value of PHSSw was 65.53% (90th CI: 53.12–77.52%). The final processing steps obtained higher values for PHSSw being the finished product the most relevant one (mean = 18.44%; 90% CI: 10.34–25.33%). Sensitivity analysis concluded that intervention measures focused on reducing the contamination of washing brines could lead to an improvement of PHSSFTOT value to 67.03%. The present work can be potentially applied in the Aloreña de Málaga table olive food sector for improving food quality and safety assurance.http://journal.frontiersin.org/article/10.3389/fmicb.2017.02326/fulltable olivesHACCPdecision-support systemperformance hygiene and safety scoressensitivity analysis |