Authors : C Gusils, D. Draksler , D. J. Bueno , R. Oliszewski , J. O. Silva and S. Gonz?lez
Abstract: In order to develop a model of food quality in practical form it is necessary to implement preventive hygienic measures tending to supply the reliability and safety of the products they consume. Good Manufacture Practice (GMP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis and Critical Control Point (HACCP) have increased in importance together with the preventive control of food. Study of hazards was developed for poultry farm with the purpose of avoiding infections by different pathogens. During the development of the breeding step diagram for broiler chicken in the poultry farm, we detected some hazards that could affect the final product quality. Winter samples showed that litter moisture in the starter house was significantly higher than humidity determination in samples obtained in the summer. Growing house litters, filamentous fungi and yeasts were isolated. The presence of mycotoxins (aflatoxins and zearalenone) was not detected in samples of corn grain and balanced food despite the high percentage of humidity in both foods. As a preventive measure against microbial infections, we recommended that all balanced feeds administered throughout the entire growing stage should be supplemented with probiotic strains. The results of this study will be beneficial to the food industry in designing strategies to effectively eliminate different pathogens in the meat products used, and our findings stress the need for increased implementation of hazard analysis and consumer food safety educational efforts.
Gusils, C , D. Draksler , D. J. Bueno , R. Oliszewski , J. O. Silva and S. Gonz?lez , 2003. Evaluation of Hazards in a Broiler Farm. Journal of Animal and Veterinary Advances, 2: 524-530.