Application of hazard analysis (HACCP) in starch production by the wet milling of maize

• Main Author: Samuels, RC
• Other Authors: Le Roux, G.J., Mr
• Language: en
• Published: Cape Technikon 2013
• Subjects: Corn > Milling; Food > Microbiology; Starch > Quality control
• Online Access: http://hdl.handle.net/20.500.11838/819

Thesis (Masters Diploma (Food Technology))--Cape Technikon, Cape Town,1993 === This study is based on the Hazard Analysis in the Wet Milling of maize for the production of starch at the Bellville plant of African Products. Wet milling of maize is a highly specific and completely integrated system developed to separate the major components of the kernel as completely as possible. Many microbiological problems existed in the process at this plant which could not be solved over the years. Microbial analyses were done throughout the plant and high microbial counts were obtained at various sampling points. In applying HACCP, the following major hazards were identified: The presence of Faecal Streptococci, Sraphylococcus aureus, Bacillus cereus, Faecal coliforms, Fusarium, Dip/odia, Aspergillus, Penicillium and various Yeast strains. The follOWing Critical Control Points (CCP's) were identified in the wet milling process: Maize trucks, in-process water, steeping, storage tanks, Reineveld, wet mlxmg boxes, Laidlaw, drying and bagging off point. The follOWing were done as part of the HACCP plan: i) modifications of the plant were suggested, ii) different sanitation programmes were evaluated, iii) monitoring of cep's, and iv) training of personnel. In general, a regular sanitation programme need to be exercised in the wet-milling plant to prevent a build up of microbial populations at various sampling points. High S02 levels can be maintained throughout the plant to achieve this. The final starch will then be used for Industrial starch. Criteria to monitor the CCP's were suggested. Hazard Analysis is an effective method to improve the quality of the final product.