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HERDIN Record #: PCHRDPC010973 Submitted: 16 May 2007 Modified: 06 February 2019

Application of HACCP concept in the streetvending operation of fishballs.

 Gedaria, AI,
 Azanza, MPV

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The Hazard Analysis Critical Control Point (HACCP) concept was used to assess the safety of streetvended fishballs. The study entailed interviewing of fishball vendors, actual observation of vending operations and microbiological, physio-chemical and sensory evaluations of fishball samples and its sauces. Raw fishball samples were found to contain aerobic and coliform counts of up to 10 exponent 6 and 10 exponent 5 cells/g, respectively. Raw fishball samples were also found to be positive for Salmonella and Vibrio parahaemolyticus. Frying oil of fishballs was shown to reach 90 percent inactivation of aerobic and coliform microorganisms. Survival of Salmonella with cooking was also established. Sauces of fishballs including the sweet, sweet and spicy and sour sauces were shown to provide conducive environments for the survival and proliferation of contaminating microorganisms. Appropriate recommendations for the control of microbial hazards in fishballs and its sauces were formulated. The need to undertake information dissemination activities about the hazards associated with the commodity was emphasized. (Author)

Publication Type
Proceedings of the 26th Annual Convention of Phili
May 8-9, 1997
LocationLocation CodeAvailable FormatAvailability
Philippine Council for Health Research and Development Library Abstract Print Format (Request Document)