Application of Hazard Analysis Critical Control Points (HACCP) in Fermented Fish Production

Abstract

This study aimed (1) to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of fermented fish, and (2) to study the amount of histamine generated during fermented debone butterfly fillet milkfish (Pla-Som) production at the Phetchaburi Coastal Aquaculture Research and Development Center, Phetchaburi province. The Hazard Analysis Critical Control Point (HACCP) was performed in conjunction with the requirements of Sanitation Standard Operating Procedure (SSOP) and Good Manufacturing Practice (GMP) for the determination of histamine during the production process of fermented fish from 5 production steps, 3 times/ step, 3 replications each time, totaling 45 samples. However, improvements are needed in the disinfection process after cleaning, particularly in food contact surface areas, and the microbial quality assessment of water and ice used in the production process. Regarding the control of histamine levels in the Pla-Som production process, it was found that the fermentation process at room temperature (30-35ºC) for 6 days resulted in the highest histamine content (20.42 mg/kg). However, histamine levels are within safety limits as specified by the standards of the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO). The application of various systems contributes to the safety and quality of the Pla-Som from microbial-derived histamine contamination can be controlled especially, with temperature control being crucial to minimize microbial contamination. Therefore, implementing a standard system for food production will ensure product quality and safety for consumers.