Akademik Veri Yönetim Sistemi
Tezin Türü: Yüksek Lisans
Tezin Yürütüldüğü Kurum: Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Türkiye
Tezin Onay Tarihi: 2014
Tezin Dili: Türkçe
Öğrenci: BURHAN BAŞARAN
Danışman: Ferid Aydın
Özet:
This research aims to monitor and evaluate the microbiological risks originating from raw material in tahini halva production unit of a food company implementing ISO 22000 Food Safety Management System. This study also aims to find out whether there is a microbiological critical control point in the production steps where the microbiological risks are eliminated or reduced to acceptable levels. For this purpose, a production was performed in that business under controlled conditions on 24/12/2013. By collecting samples from 12 different sampling points, Salmonella spp., E.coli, aflatoxine, fungus and ferment analyses have been carried out at Konya Food Control Laboratory. Up to the results of the analyses, the presence of Salmonella spp in sesame; and ferment and fungus in soapwort extract and pistachio have been detected, thus being criticial for the last product. The analysis results taken from the other auxiliary products have been within the limits of microbiological critical limits of final product. The presence of Salmonella spp. has not been detected for the analyses results of Roasted Sesame Rotary Sampling Point-6, at the production step. In the analyses results of plain and cocoa halva, Salmonella spp., E.coli, fungus and ferment have been under the critical limits. While Salmonella spp., E.coli and aflatoxine in pistachio halva have been appropriate, improperness has been detected as fungus and ferment counts are 8,0x103 kob/g. Analyses results, production and product features and the business were evaluated and the decision tree method was applied. Roasted Sesame Rotary Sampling Point-6, Sampling Point-7 network cooking process steps were determined to be as microbiological Critical Control Points. When the microbiological analysis of raw materials of Sampling Point-4 Cocoa powder, Sampling Point-5 pistachio nuts and the involving phase are considered, both of these two raw materials' input control process has formed other microbiological critical control points. Other sampling points have been identified as the operational prerequisite program. For working area in the business, some recommendations were made in the direction of revision of ISO 22000 system and hygiene programs and establishing more effective system.