Application of HACCP system in the production of wine yeast starter culture

Starterska kultura predstavlja mikrobiološki dodatek, ki vsebuje visoko število živih celic, ki jih dodamo substratu, zato da dobimo fermentirani izdelek konstantne kakovosti. Ker se po definiciji Codex Alimentarius pod živila uvršča tudi katerakoli snov, ki je bila vključena pri proizvodnji živila, v to definicijo sodi tudi starterska kultura, s katero inokuliramo substrat za pripravo fermentiranega živila. To pomeni, da moramo tudi zanjo vzpostaviti delujoč sistem HACCP, ki zagotovi, da varnost hrane in s tem potrošnika ni ogrožena. Zato je bil namen tega dela pripraviti načrt HACCP za proizvodnjo starterske kulture vinske kvasovke Saccharomyces cerevisiae. Za vsako surovino in stopnjo proizvodnega postopka smo ovrednotili tveganja. Najvišjo oceno tveganja smo določili tveganjem, kot so prisotnost drugih mikroorganizmov, ostanki čistilnih sredstev ter prisotnost delcev iz naprav ali tujkov človeškega izvora v proizvodnji liniji. Za stopnje procesa v katerih ta tveganja lahko nadzorujemo, smo zato določili kritične kontrolne točke, za katere smo postavili kontrolne ukrepe in popravne postopke za preprečitev naštetih tveganj. Ti kontrolni ukrepi so mikrobiološke analize in brisi, kompleti za detekcijo ostankov čistil, filtracija ali v skrajnem primeru izločitev okuženih sevov oziroma gojišč iz proizvodne linije. S takimi ukrepi smo zagotovili, da bo na trg prišel varen izdelek.A starter culture is a microbiological additive with a high viable cell count, that is added to a substrate in making a fermented product of consistent quality. By the definition of Codex Alimentarius the food is also any substance that was included in food production. By this definition a starter culture which is used to add to the substrate to start fermentation is considered as food additive. Therefore for production of starter culture a HACCP system must be implemented, to ensure the safety of the end product and consequently, for the consumer. Hence the purpose of this thesis was to set a HACCP plan for the production of a Saccharomyces cerevisiae wine yeast starter culture. At first, we determined and quantified possible hazards for raw materials and for every step in the production line. The highest score was set fort he presence of unwanted microorganisms, cleaning agent residues or the presence od plastic or metal particles. For the production steps in which these hazards were recognized we set the critical control points for which preventive measures and corrective actions were described. The preventive measures include microbiological analysis, cleaning agent residue detection kits, filtrations and the exclusion of an infected sample or medium from the production line. By impleneting such control a safe product on the market can be ensured