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The bureaucracy of Yu-Shan weighs heavily upon all it touches. Even Yakamo was unable to affect it as he does the bureaucracies of Creation. We did, however, meet Rhan Chen, Setsuna's mentor due to our attempt to enter the Crimson Panoply of Victory. Tomorrow the festivities begin. I shall be entering into a mixed martial arts/melee tournament, the prize of victory being an artifact weapon. One of the two things I search for in the time we have in Yu-Shan. I can feel my essence boiling within me! As if it were about to burst! I may experience yet again the transcendence of raising an Essence Tier. This will put me at Tier Five.
The circle has been speaking of the Godstrider hidden at the bottom of the lake, I would much prefer a personal suit of armor that is not so large. Something that does not necessarily increase the size of the wielder. Perhaps something more to my tastes to will be found in the future.
Calin Tales
A Record of Shadows (Page 1)


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The President today announced his intention to nominate General Gordon R. Sullivan to be Chief of Staff of the United States Army. He will succeed General Carl E. Vuono, who is retiring.
General Sullivan is currently serving as Vice Chief of Staff of the Army. Previously he was Deputy Chief of Staff for Operations and Plans, United States Army/Army senior member, military staff committee, United Nations (1989 - 1990). He has served in the U.S. Army for over 31 years.
General Sullivan graduated from Norwich University (B.A., history) and the University of New Hampshire (M.A., political science). He was born on September 25, 1937, in Boston, MA.

subset: commoncrawl


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NEW YORK (CBS.MW) -- Hewlett-Packard HPQ, -1.61% said it won a $15 million print management services contract with University Hospitals Health Systems. The Dow component said it's the largest U.S. healthcare print management contract in its history. In a separate matter, HP filed suit in a Tennessee federal court to recover more than $8.6 million in pricing discounts for computer equipment, "that defendants falsely claimed were purchased by Capital City Micro, Inc. of Tennessee for resale to P & E Distributing of Kentucky," HP said. The complaint sets forth claims for damages that include civil conspiracy, common-law fraud and breach of contract as HP takes aim at the grey market. Shares of Hewlett-Packard rose 3 cents to $17.92 on Wednesday.
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Buford, Georgia
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5 responses
Regenia Brabham (Deleted) gave props (5 Apr 2009):
Fantastic!! Georgia does have some beautiful old homes.
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my vote
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Ooooh I like this!
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Cool looking house! Voted
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the mood of this photo is fantastic.. so eerie
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Richmond Park Conservative Club
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In honor of the birth of our great nation, the koi at Barnside Veterinary Hospital decided to give birth too!
It's a game of "Where's Waldo" trying to get an accurate head-count, but it appears that we have at least a half a dozen new baby koi.
When Barnside Veterinary Hospital opened 8 years ago, we started with four koi, which doubled in size and tripled in population.
We welcome these babies and wish them a long life here at Barnside!
Fun Fish Facts:


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DNA Sequencing Core has new web interface!
Welcome to the new website of the University of Michigan DNA Sequencing Core! We are shutting down our two previous websites, moving the useful content to this new site, and adding lots of new information and cool tools. For example, check out the menu pulldowns for either 'Platforms' or 'Services' (see above), which will give you a wonderful overview of our full line of services. Some of you may be unaware of our full list of service offerings! Our FAQ pages, too, are getting a big facelift in order to add support for everything we do (instead of being Sanger-centric as they were previously). Finally, I hope you enjoy the blog entries (such as this one) in which we make announcements about new developments, new instruments and new capabilities. Enjoy! - Bob Lyons, Director


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SAVANNAH, Ga. - Armstrong State University plated four runs in the bottom of the seventh inning to claim its first Peach Belt Conference baseball win, defeating Flagler College 6-4 on Saturday afternoon at Pirate Field.
The Pirates (16-19, 1-13 PBC) evened up the weekend series with the Saints (23-16, 11-6 PBC) with the win. The rubber game of the series will be on Sunday at 1:00 p.m. to wrap up the weekend of play.
Flagler struck first in the contest, scoring a pair of runs in the top of the first inning on a bases-loaded walk and passed ball.
The Pirates tied things up in the bottom of the sixth inning on a wild pitch and an RBI single by Will Hodges. Flagler answered right back though, getting a pair of runs in the top of the seventh inning on a pinch-hit two-run single by Sean Lawlor that put the Saints back up, 4-2.
Armstrong State loaded the bases with nobody out in the bottom of the seventh inning and tied the game up on Chandler Corley's sacrifice fly, followed by Ryan Patterson's RBI fielder's choice. Hodges followed three batters later with a two-out two-RBI single that broke the 4-4 tie and gave the Pirates a 6-4 lead.
In the top of the eighth inning, Flagler loaded the bases with nobody out against reliever Caleb Woods (1-3), but Woods got a pop out, a strikeout and a groundout to get out of the jam and preserve the lead. Woods then worked a 1-2-3 ninth inning to notch the win, going 3 1/3 innings, giving up six hits and two runs, walking four while striking out three.
Ryan Ashworth (2-4) took the loss for the Saints, giving up nine hits and five runs in six-plus innings, walking two while striking out two.
Hodges finished the day 3-for-4 with three RBI to lead the Pirates at the plate, while Flagler's Dylan Jones and Igor Baez each went 3-for-5.


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Results > First team > Report
Sat 7th Oct 2017
Spartan South Midlands Premier Division
Hadley 1-0 TAFC First team
Hadley held an official opening of their lovely new facilities, which included a superb pitch, at their Brickfield Lane ground on national Non-League Day and then proceeded to celebrate the occasion by ending our recent good run of four unbeaten games, in which we won three and drew one.
The defeat shouldn't be a surprise to our supporters as Hadley are probably our biggest bogey side with only one victory to our name in nine visits. That lone success came last season when we did the double over them so we may have gone into the game with some hope, only to be disappointed yet again.
The final score suggests a close game but in truth we were well outplayed and would have suffered a heavier defeat if the home forwards not been so wasteful and Jack Hopwood not been in such superb form.
We put out a very attacking line up with Chris Blunden and Jack Read up front supported by Luke Dunstan but we were hit by an early goal which made our tasks much harder.
The early breakthrough for Hadley came after only 13 minutes when a pass was slipped through our square defence for Yemi Buraimoh who finished smartly past Jack Hopwood. Score 1-0.
Hadley should have doubled their lead six minutes later when a superb cross from left back Justin Thompson picked out the unmarked Lewis Francis in the area and although his firm header was on target he was foiled by a brilliant Jack Hopwood save.
The home side were dominating proceedings winning most of the challenges and loose balls as we struggled to get our game together. On the half hour mark we had a great chance to level the score when a Ben Johnson's pass forward was missed by the home defence to set Chris Blunden free. Chris did the right thing in lobbing the stranded keeper but his effort just cleared the bar.
Two minutes later a mix up in defence saw us inadvertently play the ball through to Francis but luckily for us his shot just went wide of the post. It was another let off and we managed to get to half time with just a one goal deficit but importantly still with a chance of getting some reward. HT Score 1-0.
Soon after the restart we caught the home defence napping with a quickly taken free kick which released Ben Johnson down the right flank. His nicely measured cross found Luke Dunstan whose header went just wide of the far post with Chris Blunden just unable to get a touch to turn it home.
Francis showed some nice skills to get away from his marker but sent his shot wide of the far post. Hadley were still looking much the better team so we brought on Chris Vardy, Lewis Smith and Max Hercules in the hope we could shake things up and get the elusive equaliser.
We pushed forward but never really threatened to score and the home keeper David Boateng wasn't stretched. We were starting to leave gaps at the back and Francis was twice denied a goal by Jack Hopwood who was without any shadow of doubt our best player.
Hadley ran out very worthy winners and our only consolation is that we kept the score line down to just one goal. FT Score 1-0.
A frustrating and disappointing afternoon for us although Hadley are a very good side and there is no disgrace in losing to them. Whilst our cup form has been excellent (winning four out of five games) we have struggled to pick up league points, managing only five from nine games.
We therefore need to start picking up league wins so we can climb out of the bottom four where we presently sit and we have two opportunities coming up in the next week, although neither will be easy.
On Tuesday we travel to Leverstock Green for a tough local derby. Levy beat Oxhey Jets 3-2 on Saturday coming back from a two goal deficit so they will be full of confidence.
Then on Saturday Leighton Town visit Tring on the back of a 1-0 win over Colney Heath that pushed them up one place to 7th, so we can expect another tough encounter.
H:1 David Boateng 2 Ivan Machedo (17 Nick Chrysanthou 72) 3 Justin Thompson 4 Harry Sedgley 5 Shaz Anwar 6 Tyrone Mulholland 7 Zaine Gangadeen 8 Yemi Buraimoh (16 Luke Alfano 80) 9 Lewis Francis 10 Jake King (12 Rhys Shirley-Clarke HT) Cameron Ferguson.
TA:1 Jack Hopwood 2 Ben Johnson 3 Tommy Twelves 4 Mark Riddick 5 Dan Steadman (Capt) 6 Ronnie Blagdon (16 Lewis Smith 70) 7 Ryan Sturges (12 Chris Vardy 70) 8 Sam Joliffe (Capt) 9 Chris Blunden 10 Jack Read (14 Max Hercules 70) 11 Luke Dunstan. Subs not used: 15 Ryan Reeves.
H:Yemi Buraimoh (13)
H Web:http://www.hadleyfc.co.uk/
(No photos on file)
To advertise here, email tringathleticfc at hotmail dot com


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First, I prepared my wood. You can choose from almost any medium for this project wood, fabric, metal. I used some more of that old wood crate you have heard me mention before. I sanded it down, nothing too intense and then whitewashed it with basic white house paint (handy to have a bucket of this around, I use it all the time for projects).
Next, I applied the vinyl. When I created the vinyl I made it to be used as a stencil, which means I took the letters out and left the negative image. Vinyl lettering comes with a paper backing that needs to be peeled off. There is masking (looks like a huge piece of masking tape) on the front that will keep everything together as you pull off the paper backing:
Then, I flipped the vinyl piece over and stuck it to the board. I rubbed it down onto the board with my fingers so it would stick and started pulling the masking off. You can see my whitewashed board through the letters.
Next, comes the spray paint (love spray paint!). I used this guy:
And it looked like this when I was done. I did not want deep coverage, I wanted the wood grain to show through. Yes, my husband LOVES what I have done to the garage floor!
Once dry, I removed the vinyl all in one piece still. And voila!
I let my daughter pick the saying, since she loves the warm beach (as opposed to any beaches we live near which are very cold), I am doing the bathroom in a beach theme to help her feel more at 'home'. This sign is 12 inches tall and 35 inches wide. The vinyl to do a project this size on your own would be $22. It can be customized to say anything you want, or it can also be a graphic. Shoot me an email at email@example.com if you would like to go for it!
I am not ready to show the sign in context yet as I am still working on the bathroom, which presently looks about like this:
Nice and BLAH!!!!!!
Bathroom redo reveal coming soon!


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The post office made a big boo boo when it printed the WRONG Lady Liberty on a series of Statue of Liberty stamps. Anyone who wants to mail a letter with a picture of the New York landmark in honor of its 125th anniversary will have to settle for a Vegas version. But here's the good news: the post office isn't pulling them from the shelves.
What? How is this good news? They're making a mockery of the lady in the harbor by replacing her with a Vegas showgirl, right? Sure, you can think that way. Or you can fill your glass half full and consider this. The post office spent money to print 3 billion stamps that unfortunately came out with a mistake on them. The decision to forge ahead is good government at work.
Because that's a lot of paper -- both in terms of the stuff that was inked to go on an envelope and the greenbacks the post office spent to have the job done. In a time when everyone and their sister are calling for the government to cut the deficit, cut spending, and cut our taxes -- somehow doing all three simultaneously -- every sector of the government needs to take a long, hard look at what's "necessary spending" and what's extra.
Reprinting perfectly good stamps -- the picture itself looks fine, it's just NOT the Statue of Liberty -- is the very definition of extra. They might not meet the purpose of honoring Lady Liberty's birthday, but they work. Most folks I know don't really give a fig what the picture looks like on their stamp as long as it gets their letter there. And in this case, the faux Lady Liberty stamps will. They stick on envelopes just like any other stamp; if they didn't, there would be a call to the manufacturer and a real means for the post office to recoup its losses. But in this case, since the mistake was post office-based, they have to take their lumps.
In this case, that means changing the informational materials used to promote the stamp. It won't be a real honor for Lady Liberty but a simple stamp featuring a landmark here in the 50 states. Not a bad deal, and let's face it: Deciding to make do with what you got is an example of old-fashioned American ingenuity at its best. It could be a good lesson for United States Congressmen to follow.
Do you think the post office is coming out on top with this move?
Image via USPS


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Yup - completely full. Well, I think there was one seat left. I had a nice woman sitting next to me who chatted the entire time about her work and family. It was wonderfully refreshing to be able to talk with someone about knitting without them having a raised eyebrow - but I sure could have used another cup of coffee at that time. Kristen kept the bus happy with pop questions and prizes. I scored myself a water bottle!
This was at the Dutchess County Fairgrounds in NY. Part of my old stomping grounds, although I hadn't been to this farground before. And the map was helpful!
I saw spinners! This is an area I have not gone to yet. I am afraid, very afraid, of what taking a spinning class will do to my yarn budget. Not that I have one, per se, but that is how I justify my purchases.
These guys were hanging out with each other up in the livestock pens. I wonder what they talk about watching all the people coming through?
I had never seen a sheep being clipped or sheared before, and this stand with the head harness makes him look like he is about to be presented to the Kennel Club for judging.
But this is what is received from those lovely sheep and goats. First shorn is quite dirty - but the demand for roving and yarn is what brings us here.
I met the wonderful ladies from Twist Collective. This is one of the sites on my knitting blogroll (yes, I have one, don't you?) and I was happy to see that they were coming to Rhinebeck. Especially bringing swag - buttons and measuring tapes. Of course, I had to hunt them down by the trail of people with "Click to Knit" buttons proudly displayed.
Melissa was also there at the Foxfire Fibers booth signing her book. I have told myself I may not buy her book until I learn the process of knitting socks two at a time. Prior to that, I must finish my first actual sock. Time is so linear.
This was a choice shot! I knew the Yarn Harlot was going to be signing her book on Sunday, so when I had finally waded into the Socks that Rock booth to see what was left (which wasn't much, after that unending queue from the previous photo) I saw a woman swoop down to hug the person at the register, saying "I brought that hug with me cause I knew you'd need it." I recognized that voice and saw Stephanie disappear into the crowds. As I headed back to the Brooks Farm Yarn booth to look for the yarn I coveted when I walked in five hours before (pictures of THAT coming later!) I saw her admiring the yarn. Magically the crowds parted before me and what was the first thing I said?
"Ladies, could I get your picture? Just pose with yarn!" And with a laugh - that is what I got.
No, I never said I was a smooth conversationalist.
Sadly, I never ran into Amy Singer from Knitty, although I heard she was there with swag (I so wanted one of the euro stickers!) but on tremendous yarn overload and with heavy backpack, I boarded the bus back to Northampton. Stories and show and tells happened all over, with more raffles and prizes on the ride back. I was thrilled to score once again! Even though the once again was also the prize - another water bottle. But you can't have enough of those!
Now I just need to figure out what the next project is...


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Kyla Scandal
R n B princess of the Philippines Kyla is now on the hot seat, as her name was dragged in another scandal issue. This time the pinay singer was reportedly pregnant courtesy of her long time boyfriend, basketball cager Rich Alvarez. This story is now one of the hottest topics in the Philippine Showbiz.
Even though the actress is now out of the country for a series of concert in Calgary, Canada with Janno Gibbs but this report was already came to the young singer but she's just laugh it off and denied the said controversy.
Related Post:


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|Project by dingle
|posted 06-10-2013 02:14 AM
|1436 views
|0 times favorited
|3 comments
Another project completed. My wife requested a cabinet so she could store some larger appliances in without having to lift them above her head to place on a shelf. Therefore, I went to work and made my own plans/design. A CABINET MAKET I AM NOT!!! I tried to keep the cost down as much as possible so I utilized 2×4's (economy grade), osb board, luan board, wood plank flooring, built my own shelves, and purchase pre-finished oak doors and a pair of Hickory doors on the center cabinet. I did not router the doors, we have a place about 10 miles from where we live that sell hardwood doors of all designs and hardwoods. The doors are solid wood doors and ranged in cost from $7.00 to $14.00. Actually got the (2) Hickory doors for $12.00/each because of a small blemish on the interior of the doors that will not show. This cabinet will have a lot of utility. Main negative is the weight, however, I put it on rollers so my wife can move it around and clean under it. The pictures above is revealing the doors, the top which is made from the floating wood flooring which I glued to a piece of 1/2 inch plywood. I secured the top so no screws are shown from the exterior. I built a frame around the inside of the cabinet so top fits into the frame and is secured by screws drilled from the inside. If we ever have to get into the inside of the cabinet the top can easily be removed which exposes the entire inside. The front of the cabinet and sides are also wood flooring glued to the frame. There are two slide out shelves as shown in the fifth picture so my wife can slide the drill out, place her cooker on the shelf and slide it back in, this way she won't have stand on her head and pull the heavy cooker out. This was another enjoyable project that was built from scratch with in expensive material and will have years of utility. I would estimate the total cost at under $100.00 for material. The cabinet is 8' long and 26" wide and 34" tall.
3 comments so far
#1 posted 06-10-2013 03:05 AM
Really nice cabinet … looks great, well done.
-- Dave.......If at first you don't succeed redefine success....
#2 posted 06-10-2013 01:04 PM
Hey,Danny super cabinet. I'll bet I know just where you put it. Marylou will love that, too!
-- Jim Jakosh.....Practical Wood Products...........Learn something new every day!! Variety is the Spice of Life!!
#3 posted 06-13-2013 04:41 PM
Great looking and well designed cabinet. Love the slide out shelves. I'm sure the wife loves it and you earned lots of cookie points. Great job!
Have your say...
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Actor Bradley Cooper has explained his reasons for quitting Jane Got A Gun in a bid to dispel rumors the upcoming Western is a "cursed project".
The film has suffered a string of setbacks after first losing Michael Fassbender and then Jude Law, and The Hangover star since abandoned the lead role, prompting speculation the film is doomed to be shelved.
But Cooper is adamant he only walked away due to scheduling conflicts, and insists he would have loved to have worked with Warrior director Gavin O'Connor, who was called in to replace filmmaker Lynne Ramsay.
He tells The Huffington Post, "That was simply a scheduling thing… (It is) important to make a statement because I just wanted to make sure that there wasn't any bad (feeling) – they've already changed directors, you know, you don't want it to seem like it's a cursed project…
"So, here's the reason, because I would be honored to work with (director) Gavin O'Connor. If there were any mistake made, it was of sort of jumping the gun and saying, 'Yeah, sure' (and accepting the role) but then realising the logistics were impossible. It would have been a nightmare."
Cooper is confident his replacement is the right man for the job, adding, "Everything worked out for the best because they got Ewan McGregor. If they could have gotten him at the outset, I would have never gotten offered the role, I'll tell you that."
Actor Bradley Cooper has explained his reasons for quitting Jane Got A Gun in a bid to dispel rumors the upcoming Western is a "cursed project".


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22mm Stainless Steel Diving mesh bracelet DESIGN END
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Description –1. 2mm wire MESH BRACELET with solid link OMEGA MESH END WITH ' H' LINK REFRESH A NEW LOOK TO YOUR WATCH REPLACE YOUR OLD , USED WATCH BAND Factory Price !! Item no. 122 2WHI Material All Stainless steel hard solid wire Buckle Stainless steel double Flip lock diver clasp for additional protection Thickness Mesh -4.3mm (0.17 inch) , Link-3.7mm(0.15 inch) Length each side - 850mm (3.35 inch) including 2 pcs of adjust links each adjust link is 11mm by stainless steel screw Total length 190mm after clasp. Easy to adjust the length to fit your wrist. Finish/color Highly satin polishing Bracelet 22 mm Tapper to 20mm - lug width/lug end style Straight end and can fit for all 22mm lug width. Also available size in 24mm & 20mm . Net weight 77 grams Spring Bars Stainle ss Steel Free of charge Adjustment type Remark l 1 year guarantee under normal conditions l Passed ROHS standard l All mesh bracelet were passed Pulling Force Test (25kgs) Design to fit for 22mm Breitling Casio IWC ... read more


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Ewa Czerwińska, Wojciech Piotrowski, Emilia Sowa Koszalin University of Technology
- Felicity Booth
- 3 years ago
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1 Technological Aspects of Fish Processing with Determination of Critical Points and Identification of Microbial Contamination (of Fish Material, Devices and Product) Ewa Czerwińska, Wojciech Piotrowski, Emilia Sowa Koszalin University of Technology 4 1. Introduction The fish market is recently developing and demand for fish products is growing. Total sells value of processed fish products runs at a level of approximately 2 billions (2 x 10 9 ) PLN, which represents 2% of production of food industry in Poland [14]. According to the Polish Central Statistical Office, fish consumption per capita reaches 7 kilograms per year. Total catch of sea fishes in the year 2006 reached tonnes and total catch of fresh water fishes reached 53.9 tonnes [11]. Fish processing encompasses two types of actions: preprocessing, which means separation of edible parts of fish material and actual processing, which means preparing final products. A vast majority of fish industry products is represented by frozen fishes (93.8 thousands tonnes in 2006) and smoked fishes (64.3 thousands tonnes in 2006). Canned fishes are also an important part of fish industry together with fish preserves (39.6 thousands tonnes in 2006) [11]. Fishes that are usually canned are herrings, sprats and mackerels. Despite the fact that canned fishes, marinades and frozen fishes require advanced processing and special technological lines, there are nearly 350 companies (of which 95% are private owned ones) that process fish products. Half of them are located in seaside provinces. After joining the EU, most of these companies faced the necessity of their production processes adaptation to the sanitary requirements of the EU. The consumer expects fishes and fish products to be of high quality considering sensory impressions. To fulfil such an expectation, the fish processing companies should implement the Good Manufacturing Practice
2 Ewa Czerwińska, Wojciech Piotrowski, Emilia Sowa (GMP) procedures, the Good Hygiene Practice (GHP) procedures and Hazard Analysis and Critical Control Point (HACCP) system. The GMP / GHP practices consist of various procedures such as: washing and disinfection, personnel hygiene, water tests, storage, protection against pests etc. The basic documentation of HACCAP system consists of: description of the product, the system is implemented for, block diagram of production process, risk assessment sheet with risk prioritization and containment methods, Critical Control Point determination sheet, monitoring sheet and rectifying actions sheet for each CCP, and finally sheet of quality control loop for each CCP. The HACCAP system is based on six fundamental principles (actions): 1. Possible hazards analysis, i.e. identification of factors that may result in a creation of product that may be dangerous for the consumer. 2. Critical Control Points identification. 3. Determination of critical limits for each CCP identified. 4. Establishing the parameters monitoring system for each CCP, i.e. introducing the control system with parameters storage capability. 5. Establishing rectifying actions. 6. Establishing verification procedures [9]. One of verification methods of HACCAP systems are microbiological tests. To prove the effectiveness of hazards control, tests of fish material, final products, spices, production lines, devices and personnel are usually conducted [8]. Identification of potential hazards at every stage of production process from the material delivery through the processing to the final consumption is a basic method of CCPs determination. The aim of this paper are quantitative and qualitative analyses of microbial contamination of fish material, semifinished and final products to determine control points of microbial contamination. 2. Materials and methods used The research was conducted during two oneday sessions i.e.: 15 th of February (session I) and 17 th of May (session II). The examined material originated from production line of oil steamed herrings. The microbiological purity of material has been examined at every stage of production process: 1. Material delivery and preprocessing: the material examined was a raw one frozen Baltic herring formed into blocks (defrosted over period of 68 hours) and fresh Baltic herring (inedible parts have been removed by beheading and gutting). Test samples of 1kg weight (raw material, chamber 0 ) have been collected in accordance with Polish norm PN85/A86752 (Fresh and deep frozen fishes and aquatic invertebrates Sampling). The 58 ŚrodkowoPomorskie Towarzystwo Naukowe Ochrony Środowiska
3 Technological Aspects of Fish Processing with Designation of Critical Points... microbiological examinations have been conducted in accordance with Polish norm PNA86730 referring to fish and fishery products; 2. Material rinsing and brining: water both from internal intake and public water supply system has been examined as well as the brine and the brined fish. Water test sample (of 500ml volume) have been collected in accordance with Polish norm PN74/C04620/02. Water examinations have been conducted in accordance with Polish norms PNEN ISO 9308/2004 (Water quality Detection and enumeration of Escherichia coli and coliform bacteria) and PNEN ISO 6222/2004 (Water quality Enumeration of culturable microorganismscolony count by inoculation in a nutrient agar culture medium). In case of a brine (taken in a volume of 500ml for each sample) examinations of overall number of microorganisms have been conducted with plate method at temperature of 30 0 C in accordance with Polish norm PNEN ISO 4833/2003 (Microbiology General guidance for the enumeration of microorganisms Colony count technigue at 30 C); 3. Canning and oil steaming: the fish after steaming process has been examined as well as the oil marinade itself. Fish test samples of 1kg weight have been collected in accordance with Polish norm PN A 86752/1985 (Fresh and deep frozen fishes and aquatic invertebrates Sampling); oil marinade have been collected in a volume of 500ml. Microbiological test have been conducted in accordance with Polish norm PNA86730/1989. Packages have also been examined with rinsings method; 4. Sterilization of cans: the can after sterilization and after ripening processes has been examined. Test samples have been collected in accordance with Polish norm PNA The quality of cans of herrings in oil marinades has been evaluated in accordance with Polish norm PNA86762/1994; 5. Storage: can from retail market has been examined. Test samples have been collected in accordance with Polish norm PNA Examinations have been conducted in accordance with Polish norm PNA86762/1994; 6. Microbiological analyses of air inside production hall have been conducted as well. Microbiological purity of air has been evaluated with sedimentation method in accordance with Polish norm PNISO7218/1998 (Microbiology of food and animal feeding stuffs Geneal rules for microbiological examinations). The scope of basic tests concerned overall number of mesophilic bacteria and number of moulds and yeasts fungi in m 3 of air. Bacteria were cultured on a nutrient agar, while fungi on a Sabouraud s medium with chloramphenicol and on a potato dextrose agar (PDA agar). Assessment of a contamination level of atmospheric air with bacteria has been interpreted in accordance with Polish norm PN89/Z04111/02, while fungal contamination has been interpreted in accordance with Polish norm PN89/Z04111/03. Tom 10. Rok
4 Ewa Czerwińska, Wojciech Piotrowski, Emilia Sowa The assessment of microbiological purity of examined material has been conducted as a deepseated inoculation of diluted material with the Koch s inoculation method. The media used and culturing parameters has been presented in Table 1. The assessment criteria were numbers of vegetative and spore forms of bacteria. Identification of cultured bacteria has been conducted with use of API mini analyzer made by bio Merieux company with API 50 CHB, ID 32 STAPH, ID 32 GN tests. Identification of fungi genera has been made on a base of their macroscopic and microscopic features taking into account morphological structures such as: structure of hyphae, sporangium (sporangial) and spores (sporangial) as well as conidiophores and (or) conidia spores. During identification of yeasts cultured, test ID 32 C of biomerieux company was used. Table 1. The medium used and culturing parameters Tabela 1. Zastosowane media i parametry kultur Lp. Medium Incubation parameters Kind of microorganisms 1. Nutrient agar 37 C / 48 hours 2. Nutrient agar 20 C / 72 hours 3. Nutrient agar 37 C / 72 hours The bacterial spore 4. Endo s medium 44 C / 48 hours Escherichia coli 5. Chapman s medium 37 C / 48 hours Staphylococcus sp. 6. Sabourod s agar with 20 C / 5 days Moulds and yeast fungi chloramphenicol 7. PDA agar 30 C / 72 hours Yeast 9. Brilliant Green Agar BGA 44 C / 48 hours Escherichia coli 10. Azide Dextrose broth 37 C / 48 hours Enterococcus sp. 3. Tests results Results of microbiological tests that characterize microbial contamination have been collected in Tables 2, 3 and 4. Results of quantitative analysis of microbial air contamination (Table 2) showed, that contamination of particular parts of production line with bacterial and fungal flora was insignificant. The water from internal intake appeared to be microbiologically clean as well. The water from public water supply appeared to be contaminated with bacterial micro flora during both tests sessions, especially with psychrophilic bacteria. Number of psychrophilic bacteria (1.2x10 3 cfu cm 3 ) was higher than allowable by appropriate norm (Dz.U. Nr 203 Pos dated ; 1.0x10 2 cfu cm 3 ). Likewise, number of mesophilic bacteria (5.0x10 1 cfu cm 3 ) exceeded value allowable for water from public water supply system (2.0x10 1 cfu cm 3 ). Water samples (both from 60 ŚrodkowoPomorskie Towarzystwo Naukowe Ochrony Środowiska
5 Technological Aspects of Fish Processing with Designation of Critical Points... internal intake and from public water supply system) during both test sessions did not reveal Escherichia coli. Bacterial contamination of material originated from the cold room was detected during both test sessions. have also been isolated (first test session 8.9x10 3, second tests session 1.2x10 4 ), as well as psychrophilic (respectively: 1.4x10 5 and 5.1x10 4 ). The brined and steamed fishes have been highly contaminated with mesophilic microorganisms (1st test session 3.4x10 4 ; 2nd test session 1.3x10 4 ). Contamination with psychrophilic bacteria was lower and run at a level of 5.0x10 1 during 1st test session and at 6.6x10 3 during a second one. Number of mesophilic bacteria isolated from fishes after steaming process run during 1st test session at a level of 1.0x10 4 and during the 2nd one at a level of 1.2x10 4. have been cultured only during 2nd test session. Their number run at a level of 2.8x10 3. Microbial contamination of raw material and preprocessed products with fungi run at a lower level. Number of fungi in the material from 0 chamber during both test sessions run at a similar level of (1.0x10 1 g 1 nad 1.1x10 1 g 1 ). have been isolated in fishes after brining process only during 2nd test session (1.1x10 3 g 1 ). However, during both test session, number of fungi isolated from fishes after steaming process was relatively high (2.5x10 3 g 1 and 2.3x10 3 g 1 ). Additional materials (brine and oil marinade) have been microbiologically pure. Analogically, cans after sterilization and ripening processes have not revealed microbial contamination. An insignificant contamination has been revealed in case of cans from retail market (similar levels during both test sessions: 7.3x10 1 and 5.2x10 1 ). Likewise, packaging examinations with rinsings method revealed, during both test sessions, insignificant contamination with both mesophilic bacteria (4.0x10 1 cfu cm 3 i 3.5x10 1 cfu cm 3 ), and fungi (7.0x10 1, 8.1x101cfu cm 3 ). The qualitative examinations of bacterial microflora in the air revealed an existence of the Bacillus licheniformis (4.3 x 10 3 cfu m ³) and Micrococcus lylae (1.7x10 3 cfu m 3 ) bacteria during the first test session and Bacillus licheniformis (2.6 x 10 4 cfu m ³) and Micrococcus luteus (3.5 x 10 4 cfu m ³) during the second session. The Acinetobacter baumanni (1.0 x 10²cfu cm 3 ) bacteria dominated in the water from public water supply system during the first session, and Flavobacterium odoratum (1.3 x 10 3 cfu cm 3 ) during the second one. Tom 10. Rok
6 Ewa Czerwińska, Wojciech Piotrowski, Emilia Sowa Table 2. Quantitative analysis of microbial contamination Tabela 2. Analiza ilościowa zanieczyszczeń mikrobiologicznych Material examined Air Water from internal intake Water from public water supply system Material from cold room Brined fish Steamed fish Brine Oil marinade Can after sterilization Can after ripening Can from retail market Packaging Session I Session II Microorganisms Quantity Microorganisms Quantity cfu m 3 cfu m 3 Bacteria 39.5 Bacteria Escherichia coli Escherichia coli Termophilic bacteria Termophilic bacteria cfu cm x 10¹ 1.2 x 10³ 8.9 x 10³ 1.4 x x x x 10¹ 1.0 x x 10³ 7.3 x 10¹ cfu cm x 10¹ 7.0 x 10¹ Escherichia coli Escherichia coli Termophilic bacteria Termophilic bacteria cfu cm x 10¹ 1.0 x x x x 10¹ 1.3 x x 10³ 1.1 x 10³ 1.2 x x 10³ 2.3 x 10³ 5.2 x 10¹ cfu cm x 10¹ 8.1 x 10¹ 62 ŚrodkowoPomorskie Towarzystwo Naukowe Ochrony Środowiska
7 Technological Aspects of Fish Processing with Designation of Critical Points... There were only Bacillus subtilis (4.1 x 10¹ ) detected during both sessions in cans from retail market. The packaging was contaminated during the first session with Micrococcus luteus (2.3 x 10¹cfu/g) and during the second one with Bacillus subtilis (2.1 x 10¹ ). Detailed results of qualitative analyses of bacterial microflora have been collected in Table 3. Table 3. Qualitative analysis of bacterial microflora Tabela 3. Analiza jakościowa flory bakteryjnej Material examined Air Water prom public water supply system Material from cold room Brined fish Session I Session II Microorganisms Quantity Microorganisms Quantity cfu m 3 cfu m 3 Bacillus licheniformis 4.3 x 10³ Bacillus licheniformis 2.6 x 10 4 Micrococcus lylae 1.7 x 10³ Micrococcus luteus 3.5 x 10 4 Acinetobacter baumanni Staphylococcus aureus Staphylococcus xylosus Moraxella lacunata E. coli Staphylococcus aureus Steamed fish Escherichia coli Proteus mirabilis Staphylococcus aureus Can from retail market Bacillus subtilis Packaging Micrococcus luteus cfu cm x 10² Flavobacterium odoratum 2.1 x 10 3 Bacillus subtilis 1.3 x 10 3 Moraxella lacunata Escherichia coli Staphylococcus cochin Bacillus psychrophilus Bacillus laterosporius Staphylococci 1.8 x x x x x 10² 4.2 x 10² Bacillus halophilus Enterobacter amnigenus Bacillus subtilis Staphylococcus capitis Bacillus subtilis Staphylococcus gallinarum 4.1 x 10¹ cfu cm x 10¹ Micrococcus luteus Bacillus subtilis cfu cm x x 10³ 9.0 x 10² 3.0 x 10³ 1.5 x 10² 3.0 x 10² 2.0 x x x 10³ 1.0 x 10¹ 1.0 x 10² 1.0 x 10² 1.5 x 10³ 1.0 x 10² cfu cm x 10¹ 2.1 x 10¹ There were fungi from the genus Rhizopus sp. (2.5 x 10¹cfu m 3 ) type present in the air during the first session and from the genus Penicillium sp. (6.1 x 10¹cfu m ³) type during the second one. Material originated from the cold room contained Geotrichum sp. (1.0 x 10¹, 1.1 x 10¹ ) fungi during both sessions. The brined fish revealed during the second session yeasts of Tom 10. Rok
8 Ewa Czerwińska, Wojciech Piotrowski, Emilia Sowa Rhodotorula sp. (1.1 x 10³ ) type. The steamed fish contained during the first session Rhizopus (2.5 x 10³ ) and during the second one Rhodotorula sp. (1.3 x 10³ ). The packaging has been contaminated with Rhizopus sp. (7.0 x 10¹cfu cm 3 ; 5.0 x 10¹cfu cm 3 ) during both sessions. Detailed results of qualitative analyses of fungal microflora have been collected in Table 4. Table 4. Qualitative analyses of fungal microflora Tabela 4. Analiza jakościowa flory grzybowej Material examined Session I Session II Microorganisms Quantity Microorganisms Quantity Air cfu m 3 cfu m 3 Rhizopus sp. 2.5 x 10¹ Penicillium sp. 6.1 x 10¹ Penicillium sp. 1.3 x 10¹ Cladosporium sp. 2.3 x 10¹ Mucor sp. 1.2 x 10¹ Mucor sp. 5.7 x 10¹ Material from cold room Geotrichum sp. 1.0 x 10¹ Geotrichum sp. 1.1 x 10¹ Brined fish Steamed fish Packaging Rhizopus sp. Rhizopus sp. Rhodotorula sp. 2.5 x 10³ Rhodotorula sp. Rhizopus sp. cfu cm x 10¹ Rhizopus sp. Aspergillus sp. 1.1 x 10³ 1.3 x 10³ 1.0 x 10³ cfu cm x 10¹ 3.1 x 10¹ 4. Discussion and Critical Control Points description The assessment of sanitary and hygienic condition of the company encompassed microbial contamination tests (of fish material, devices and product) at the production line of oil steamed herrings with critical points designation. The company that produces food and has already implemented GHP, GMP practices and HACCP system should possess appropriate cloakrooms and locks that minimize possibility of external microflora transmit into the production halls. Biological hazard factors, that exist in the environment, lead to various unfavourable results, first of all they cause hazards of contamination of working place as well as production one. Taking the fact into account, that the most hazardous factor for the product are employees unaware pathogenic microorganisms carriers, control of air contamination parameters at the 64 ŚrodkowoPomorskie Towarzystwo Naukowe Ochrony Środowiska
9 Technological Aspects of Fish Processing with Designation of Critical Points... production hall was indispensable during own examinations. Values of isolated bacteria and fungi concentration run at a safe level 7.5 x x 10 7 cfu m 3, i.e. they did not exceed norms allowable for air in the production halls [7]. While determining conditions of production hall, special attention has been paid to contamination of water from public supply water system. The production process specificity imposes large consumption of water, which microbiological condition has a substantial influence over clearness and hygiene at every stage of technological process. Cleaning devices or floors with microbiologically contaminated water results in an ease of bacteria transit to the fish material, semifinished product, supplementary ingredients and packages. Therefore investments in the sanitary infrastructure facilities of food processing companies are undoubtedly required. It came out, that water contamination revealed in this particular case was probably a result of defective water supply system or faucets contamination at place, where test samples have been acquired [10]. The comparison of results of water tests with requirements defined by regulation of Ministry of Health, dated November 19 th 2002 [16], indicates that overall quantity of bacteria cultured during both sessions has significantly exceeded allowable values, whereas microbiological condition of water originated from internal intake was of high sanitary level. It is used directly in a production process i.e.: during fish material preprocessing, for fish steaming, for brine preparation and packages washing. An optimal conditions of unloading and transport of fish material at the quay are the fundamental factors to assure the highest freshness of products delivered to the consumer. According to the tests conducted, the material delivered has been contaminated, while contamination depended on a material type (fresh or frosted). Frozen material (1st test session) had larger psychrophilic microflora. Preprocessing of frozen material took place in an another company. Discovered contaminations may be a result of natural psychrophilic microflora of raw material, but may also come from unhygienic preprocessing. Leakage of refrigerating chain from the catch moment to the distribution moment or an inappropriate transport conditions are another factors that may have create contamination. Modernization of unloading operations, improvement of storage conditions of the catch and unloading security are the most important aspects that may reduce contamination. The fresh Baltic herring (test session II) is characterized by much more luxuriant bacterial microflora in respect of both qualitative and quantitative analyses. It was significantly influenced by the fact, that the raw material has been delivered directly to the company and preprocessed there. Available in the Tom 10. Rok
10 Ewa Czerwińska, Wojciech Piotrowski, Emilia Sowa literature [15] descriptions of fishes surface covered with mucus indicate presence of psychrophilic bacteria of the genus Pseudomonas, Achromobacter, Flavobacterium and Micrococcus and mesophilic bacteria of the genus Sarcina and Serratia. These bacteria penetrate gradually into fish muscles. During transport and distribution one may notice the rise of mesophilic microflora, bacteria from coli group, campylobacter, coccus and bacillus. The microflora that have been identified in the material has probably cultured as a result of derivative contamination during storage, preprocessing or transport [2]. Modernization or creation of a new preprocessing halls (e.g. sorting plants, cold rooms for fresh fishes storage, ice plants), improvement of the quality of water used during production processes are just some factors that may improve safety of raw material reception [14]. Devices and tools used during production processes create another source of microorganisms. The only dubious devices was the evaporator. The evaporator had a cover bent at its opening, which may result in a microbial contamination of semifinished product fishes after steaming. Available literature [13] contains data showing, that during machine preprocessing phase, the contamination with microorganisms rises from the level of 3 x 10³ at the beginning of the process to 5.3 x 10 4 after 10 minutes and to 1.3 x 10 5 after one hour. Average level of initial contamination starts at the level of 1.2 x 10 5, but rises to 4.9 x 10 5 after one hour. The bacteria culturing during preprocessing phase is mostly influenced by microbiological conditions of devices i.e. frequency and precision of their cleaning. It has been stated, that initial contamination level is much higher (reaching 1.4 x 10 6 cfu bacteria g 1 ) in case of preprocessing conducted by devices that have not been precisely cleaned the previous day. An improvement of sanitary and hygienic conditions of fish processing companies has to be connected with technological lines modernization, increase of technical standards of production halls, as well as proper washing of a raw material, knifes, hands and production surfaces [15]. Managers of the company are expected to organize seminars, trainings or conferences concerning the possibilities and ways of quality improvements of processed material. The priority is to obey sanitary and hygienic principles at every stage of production process [1]. Eliminating brine as a medium that transferred contaminants onto fish material (examinations revealed neither bacterial nor fungal microflora in the oil marinade and the brine) one should consider other possibilities of such a large contamination of material after brining process. The most widespread hazard in working environment comes from bioaerosoles transmitted over the air. Taking 66 ŚrodkowoPomorskie Towarzystwo Naukowe Ochrony Środowiska
11 Technological Aspects of Fish Processing with Designation of Critical Points... this fact into account together with Staphylococcus aureus presence in the examined material, one may consent that contaminations could be a result of inappropriate hygiene of personnel [12]. The own examinations revealed large microbial contamination of material after steaming process, that may have appeared during processing. The source of such a contamination at this stage was probably, already indicated, defect of evaporator. As far as there is no comparative literature which would define allowable limits of microorganisms content at this phase of production process, results of own examinations were compared to delicatessen semifinished products [2]. This showed, that the quantity of identified Staphylococcus aureus in fishes after steaming process runs at acceptable level when compared to limits defined for delicatessen semifinished products, whereas amount of mesophilic bacteria in the fish after steaming process, during 2nd test session was higher than allowable. Examinations results showing contamination with bacteria potentially dangerous for consumers are, in this case, acceptable because examined fishes after steaming process were a semifinished product ready for next phase: sterilization. Examinations of cans after sterilization and ripening processes revealed no contamination. The sterilization process run properly and efficiently eliminated previous contaminations with microorganisms. An insignificant contamination may be noticed in case of the can taken out of the market s shelf. The can contained Bacillus subtilis. Detected contamination may be a result of a production process of that particular can or unhygienic opening. Anyway, the quantity of detected bacteria does not disqualify the product. According to the regulation of Ministry of Health, dated September 6 th 2001 (about materials and products designed for food keeping), the use of particular packaging material should be permitted by an appropriate certificate made out by National Institute of Hygiene. The packages examined revealed significant level of fungal contamination, which may be a result of improper conditions of packages storage or improper transport conditions. During both test sessions insignificant contamination with air originated bacteria has been noticed. The micro flora of the packaging may influence microflora of semifinished products used during further processing [5, 6]. During production process of canned fish products, there is a hazard of resting bacteria existence, especially the hazard of its disclosure in finished product, which has already been sterilized. In case of examined material, existence of resting bacteria has not been detected regardless of test sessions. The results revealed the most important sources of hazards during technological process of canned fish production, and created the fundament for Tom 10. Rok
12 Ewa Czerwińska, Wojciech Piotrowski, Emilia Sowa critical control points determination. The common available research publications, when referring to critical control points determination, usually point to two phases of canned fish production process: cans closing and sterilization. During hazards analyses, three critical control points have been identified: material delivery, cans filling and sterilization; an additional noncritical control points have been also identified: storage of fresh and frozen material, fish canning and pouring out the remains of marinade oil after steaming process. The control points identification conforms with general literature guidelines, as every analysis of hazards is to be conducted for specific technological line of particular product, with respect to the conditions of particular production company [4]. CCP1 Raw fish material, both fresh and frozen, that is delivered to the company should be reliably certified. Usually the material comes from reliable suppliers. During the delivery, material s organoleptic features are visually tested as well as the cleanness of transport means. The parasite contaminations are observable at once, while physicochemical and microbial contaminations require the conduct of appropriate tests. According to the microbiological tests of the material, one may note, that the material is contaminated and that contamination removal process is very difficult. Initial contamination accompanies the material up to the sterilisation phase. An examination of material should be precisely and carefully planned, conducted and documented. Eliminating the maximum amount of potential material contaminants at the beginning of technological process results in production of product of high sanitary quality [3]. CCP 2 The cans closing phase is a critical control point, because it influences sanitary suitability of product for consumption. At this critical point, the tightness of cans is tested. Thorough washing allows to detect the leakiness of seams. After washing, the can is immersed for 15 minutes in the water (at temperature of 4550 C), and than carefully dried with clothes. The can s casing is tightly enveloped with filter paper, which width corresponds with can s height. Subsequently, cans are placed in a vacuum chamber with pressure set at 9.25 atmospheres for the period of 3 minutes. After taking cans out, the filter paper is examined for possible dampness. The tightness tests are conducted daily. CCP3 The sterilization process, as a critical control point, has to be carefully controlled. Inappropriate determination of sterilization time or wrong maintenance of autoclaves are the most frequently identified reasons of inappropriate cans sterilization. Such a mistakes may become even more costly when not detected promptly, as they lead to the spoiling of an entire batch of product. The measurement of production parameters, especially temperature in 68 ŚrodkowoPomorskie Towarzystwo Naukowe Ochrony Środowiska
13 Technological Aspects of Fish Processing with Designation of Critical Points... this case, has to be credible and reliable. It is indispensable to use an appropriate measurement gauges that are capable of precise measurements of processing values at a given moment. It is recommended that gauges are connected to the computers, which store and archive measurement data and their changes over time [4]. CP1 Material storage, both fresh and frozen, has been identified as a control point, because proper storage conditions could minimize culturing both initial and derivative microflora of the material. CP2 Can s filling is a control point owing to the fact, that the process is conducted manually. The personnel that fills cans with fish material should wear proper working aprons, caps, masks and gloves. Personnel should obey the hygienic rules. Every worker who conforms to such rules does not expose the product to the possibility of derivative contamination. It is also very important, that personnel should control cleanness of their working stations, packaging and the material they have a direct contact with. The obligatory, cyclic trainings on the area of health and safety at work and the workers awareness are also key issues. Therefore, it is necessary to strive for buildup of selfcontrol habits of personnel at their working stations. CP3 Pouring out the remains of marinade oil after steaming process has also been identified as a control point. This phase is initially conducted manually and is associated with sliding cans out of the conveyor belt. Cans are sent to the casting wheels than. Derivative contamination of the material is highly influenced both by peoples and devices. Wheels have a number of curvatures, corners and fastening belts that hamper their cleaning. Conducted research confirmed significant contamination at this phase of production. Observations clearly strengthened the importance of hygienic state of casting wheels during production process and the need of their inspection. The hygienic state of both personnel and devices should be carefully inspected to minimize hazards of microbial contamination. The regularity and precision of devices cleaning should be obeyed. More frequent inspections for microbial contamination should be planed and appropriate documentation should be kept [4, 5, 6]. 5. Conclusions 1. The dominating bacterial microflora of raw material, semifinished products and finished products from production lines of oilsteamed herrings consisted of the bacteria of the genera Staphylococcus and Bacillus, while fungal microflora consisted mainly of Rhizopus genus. Tom 10. Rok
14 Ewa Czerwińska, Wojciech Piotrowski, Emilia Sowa 2. The largest microbial contamination has been identified in raw material. The microbial contamination of final product run at allowable levels and did not pose health hazards for consumers. 3. The critical control points identified in en examined company were: material delivery and cans closing. References 1. Broszura PHARE PL 99/IB SO , Projektowanie miejsc pracy. Postępowanie, metody i wiedza techniczna. CIOP, Warszawa. 2. Burbianka M., Pliszka A., Burzyńska H.: Mikrobiologia żywności. PZWL, Warszawa, Bykowski P.J., Kołodziej K., Hillary J.: Zasady dobrej praktyki produkcyjnej w przemyśle rybnym. FAPA, Olsztyn, Dzwola W., Ziajka S.: Dokumentowanie systemu HACCP w przemyśle spożywczym. Studio 108, Olsztyn, Dzwola W., Ziajka S.: Podstawy zapewniania bezpieczeństwa żywności w systemie HACCP. Studio 108, Olsztyn, Dzwola W., Ziajka S., Kroll J.: Dobra praktyka produkcyjna GMP w produkcji żywności. Studio 108, Olsztyn, KołożynKrajewska D.: Higiena produkcji żywności. SGGW, Warszawa, KosekPaszkowskaK., Morzyk K.: System HACCAP a laboratorium mikrobiologiczne. Laboratorium nr 6/ KosekPaszkowska K., Morzyk K.: System HACCAP Prawdy i Mity. Laboratorium nr 3/ Kowal K.: Mikrobiologia Techniczna. WPŁ, Łódź, Rocznik Statystyczny Gospodarki Morskiej, 2007, Główny Urząd Statystyczny, WarszawaSzczecin. 12. Rozporządzenie Ministra Zdrowia z dnia 13 stycznia 2003r. (Zał.6) 13. Sikorski Z. E.: Ryby i bezkręgowce morskie pozyskiwanie, właściwości i przetwarzanie. WNT, Warszawa, Sektorowy Program Operacyjny, Rybołówstwo i Przetwórstwo Ryb , Agencja Restrukturyzacji i Modernizacji Rolnictwa, Warszawa 2003, (dostęp ). 15. Zaleski S.I.: Mikrobiologia żywności pochodzenia morskiego. WM, Gdańsk Rozporządzenie Ministra Zdrowia z dnia 19 listopada 2002 r Dz. U. Nr 203 Poz w sprawie wymagań dotyczących jakości wody przeznaczonej do spożycia przez ludzi. 70 ŚrodkowoPomorskie Towarzystwo Naukowe Ochrony Środowiska
15 Technological Aspects of Fish Processing with Designation of Critical Points... Technologiczne aspekty przetwórstwa ryb z określeniem punktów krytycznych i identyfikacją zanieczyszczeń mikrobiologicznych (ryb, urządzeń i produktów) Streszczenie Ogromna większość produktów przemysłu rybnego to ryby mrożone (93,8 tysięcy ton w 2006) i wędzone (64,3 tysięcy ton w 2006). Rybne w puszkach to również ważna część przemysłu rybnego wraz z konserwami rybnymi (39,6 tysięcy ton w 2006) [11]. Ryby, które zwykle sprzedawane są w puszkach to śledzie, szproty i makrele. Pomimo faktu, że ryby w puszkach, marynaty i ryby mrożone wymagają zaawansowanego przetwarzania i specjalnych linii technologicznych, istnieje 350 zakładów (w tym około 95% prywatnych) które przetwarzają ryby. Połowa z nich położona jest w paśmie nadmorskim. Po wstąpieniu do Unii, większość z tych zakładów stanęła przed koniecznością adaptacji procesu produkcyjnego do wymagań sanitarnych UE. Konsument oczekuje od ryb i produktów rybnych wysokiej jakości pod względem wrażeń organoleptycznych. Aby spełnić te wymagania zakłady przetwórstwa ryb powinny wprowadzać procedury Dobrej Praktyki Produkcyjnej (GMP), Dobrej Praktyki Higieny (GHP) oraz system Analizy Zagrożenia i Krytycznych Punktów Kontrolnych (HACCP). Praktyki GMP/GHP składają się z różnych procedur, takich jak: mycie i dezynfekcja, higiena personelu, badania wody, przechowywanie, ochrona przeciw szkodnikom itd. Podstawowa dokumentacja systemu HACCAP składa się z: opisu produktu, wprowadzonego systemu, schematu blokowego procesu produkcji, arkusza oceny ryzyka z priorytetyzacją ryzyka i metodami zapobiegania, arkuszem wyznaczającym Krytyczne Punkty Kontrolne, arkuszem monitoring i arkuszem mechanizmów naprawczych dla każdego CCP i w końcu arkusz pętli sterowania jakością dla każdego CCP. Przeprowadzono analizę ilościową i jakościową zanieczyszczeń mikrobiologicznych surowców, półproduktów oraz gotowych produktów z linii produkcyjnej śledzia parowanego w oleju i na tej podstawie wyznaczono punkty kontroli zanieczyszczeń mikrobiologicznych. Badania przeprowadzono w 2007 roku w dwóch cyklach: tj. 15 lutego i 17 maja. Skontrolowano także czystość mikrobiologiczną materiału na wszystkich etapach tej produkcji. Kryterium oceny była liczba form wegetatywnych i przetrwalnych bakterii oraz grzybów. Badanie taksonomiczne bakterii wykonano przy użyciu testów API firmy bio Merieux ( API 50CHB, ID 32STAPH, ID 32GN). Identyfikację grzybów pleśniowych na podstawie cech makroi mikroskopowych, a drożdży przy użyciu testu ID 32C. Badania wykazały, że dominującą mikroflorę bakteryjną stanowiły bakterie z rodzajów Staphylococcus oraz Bacillus, a grzybową Rhizopus. Najwyższe skażenie mikrobiologiczne wykazywał surowiec. Skażenie mikrobiologiczne gotowego produktu kształtowało się poniżej dopuszczalnych norm i nie stanowiło zagrożenia zdrowotnego dla konsumenta. Punktami krytycznymi skażeń mikrobiologicznych w monitorowanym zakładzie były: przyjęcie surowca i zamykanie puszek. Tom 10. Rok
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