A cross-sectional study was carried out from November 2016 to May 2017 in Bishoftu town, Ethiopia to study total bacterial count (TBC) and detection of Staphylococcus aureus from critical control points (CCPs) at dairy farm (water, milker’s hands, milking bucket, udder milk, milk storage, pooled milk, pasteurized milk and yoghurt). A total of 60 samples were subjected for plate count agar (to estimate the colony forming units (cfu) per ml), and bacteriological culture and biochemical tests for the detection of S. aureus and other gram-positive cocci. Descriptive statistics and analytic statistics such as one way ANOVA test was used to calculate the mean difference in cfu/ml among sample sources. The log10 cfu/ml of mean value of bacterial load were 6.10, 5.78, 5.35, 5.15, 4.75, 4.52, 4.42, and 4.32 for pooled milk, water, milker’s hands, udder milk, milk storage, yoghurt, milking bucket, and pasteurized milk, respectively. Comparison of TBC from different sampling points indicated that pooled milk samples had significantly higher (p<0.05) bacterial load than other sampling points. Generally, raw milk had significantly higher (p<0.05) bacterial load (5.63x105 cfu/ml) as compared to the processed milk and contact materials. Out of the total 60 bacterial growth, Staphylococcus species accounts 73.3% (44/60) of the total growth, with coagulase negative staphylococci (CNS) and Staphylococcus aureus accounting for 36 (60.0%), and 8 (13.33%) of the isolates, respectively. S. aureus was isolated mainly from milker’s hand, udder milk, and pooled milk samples. We found that the total bacterial count from contact surfaces, raw milk and dairy products was below the recommended standard and the presence of Staphylococcus isolates at different CCPs indicates poor milk production practices. The high level of contamination and presence of potentially pathogenic bacteria could pose public health risk due to infection and intoxications. Hence, the dairy farm should design a strategy to improve the hygienic practice on milk production, handling, and processing.

The levels of aflatoxin (AFT) and ochratoxin (OCT) were assessed at different seasons in raw materials, different feed manufacture processing stages, and animal feeds in feed mills in Korea implementing the hazard analysis and critical control point (HACCP) system. Two hundred samples were collected in all four seasons from five feed mills implementing the HACCP system and examined for AFT and OCT contents. The AFT and OCT levels were analysed by using HPLC method to provide information on raw material and product stage. The AFT content of raw ingredients in the spring season was highest in corn gluten (3.84 ppb) and lowest in corn (1.82 ppb) The AFT content of corn was highest in the winter season (2.17 ppb). The content of OCT in wheat was highest in the winter season. The amounts of AFT and OCT at processing stages were higher than in the raw materials or feed. In particular, AFT content was higher in the transfer stage (3.88 ppb) than in the mixing (2.86 ppb) or filling stages (3.45 ppb) in the summer season. The means of AFT and OCT level in laying hen feed was 3.41 ppb and 1.14 ppb for broiler feed, respectively. The means of AFT and OCT level in and broiler feeds was 3.44 ppb and 1.17 ppb for broiler feed, respectively.

An egg has been considered as one of the most important food sources because of it's nutritional superiority and reasonable price. With the complexity of egg flow system from production to consumption in Korea, preventive measures for egg safety have been required. Therefore, our study was carried out to analyze hazards for the egg under farm level and develope preventive measures with a purpose of obtaining egg safety. To analyze biological hazards, microbial contamination of egg(normal, dirty and cracked), water, feed, manure and equipments associated with laying were investigated.

To determine the prevalence of Escherichia (E.) coli O157 : H7 from pigs after the Hazard Analysis and Critical Control Point (HACCP) system has been applied to Korean swine farm since 2006, 291 fecal samples were tested between May and December in 2008. Four E. coli O157:non-H7 (1.4%) were isolated from 4 different non-HACCP-accredited farms and they didn't have virulent genes which can cause illness for human. Also, Clostridium (C.) perfringens, Salmonella spp. and E. coli enterotoxins were tested using multiplex PCR. The positive rate for these pathogens of non-HACCP-accredited farms was higher than that of HACCP-accredited farms, and especially in case of C. perfringens, E. coli enterotoxins LT and STa, it was statistically significant (p less than 0.05). Thus, the early implementation of the HACCP program is expected to greatly contribute to the safety of livestock products as well as food hygiene.

Hazard Analysis and Critical Control Point (HACCP) is a system that concerns with the identification, evaluation and management of risks that have a potential impact on food safety and quality; especially in a highly nutritious yet easily perishable food like milk and dairy products that can be easily contaminated with contain such biological, physical, and chemical hazards. Therefore, this study aimed to evaluate the returns from HACCP implementation in dairy farms and milk collecting centers (MCCs) located in Qalubiya governorate, Egypt through assessment of the quality, safety and potential adulteration in the collected raw milk samples, along with environmental swabbing for the sanitary condition monitoring pre- and post HACCP implementation, which included an overall improvement in sanitary and hygienic quality of milking, transportation, storage, and personnel conditions, along with documentation and traceability processes at the examined farms and MCCs. Statistical analyses were conducted to compare findings before and after a one-month duration of HACCP application. The results revealed a significant improvement (p ≤ 0.05) in the physico-chemical and microbiological quality of milk samples at both farm and MCC levels. This improvement directly reflected on the quality and fitness of milk for human consumption. In conclusion, the application of HACCP effectively controlled various hazards during milk production, even adulteration, and improved the hygienic quality of raw milk. Therefore, it is highly recommended for HACCP implementation in milk production facilities, with continuous monitoring for optimal results.