Critical points and the presence of pathogenic bacteria in iced beverage processing lines

  • Halim Nababan National Agency for Drug and Food Control, Jakarta, Indonesia
  • Winiati Pudji Rahayu Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
  • Diana Elizabeth Waturangi Atma Jaya Catholic University of Indonesia, Jakarta, Indonesia
  • Suratmono Suratmono National Agency for Drug and Food Control, Jakarta, Indonesia
  • Rina Puspitasari National Agency for Drug and Food Control, Jakarta, Indonesia
  • Nugroho Indrotristanto National Agency for Drug and Food Control, Jakarta, Indonesia
  • Eva Nikastri National Agency for Drug and Food Control, Jakarta, Indonesia
  • Suci Yuliangsih National Agency for Drug and Food Control, Jakarta, Indonesia
  • Novi Pusparini National Agency for Drug and Food Control, Jakarta, Indonesia

Abstract

Introduction: Ice can be contaminated by pathogenic bacteria. This study aimed to identify critical points in iced beverage production and distribution lines to examine the presence of pathogenic bacteria in a beverage and its processing environment, as well as when water and ice used as main ingredients.


Methodology: The critical points were determined using the principles of Hazard Analytical Critical Control Point (HACCP) to analyze each processing and distribution step from the survey. Samples collected from the points of concern based on the critical points that were found were tested for pathogens by conventional method and molecular method using primers and polymerase chain reaction (PCR).


Results: Escherichia coli was found in 6.34% of samples, and 0.7% of them were confirmed as enterotoxigenic Escherichia coli (ETEC) by PCR. Vibrio cholerae was found in in 0.7% of water samples used to make iced beverages and in ice production, as well as in 2.12% of distribution and production tools. Salmonella Typhimurium was found in 1.4% of water samples used to make ice and ice products. Staphylococcus aureus was found in 2.02% of the surfaces of ice distribution and production tools and in 5.05% of production and distribution workers’ hands. S. aureus counts ranged from 2.4×102 - 3.5×102 colonies/100 cm² surface area and 1.9×10¹ - 3.7×102 colonies/workers’ hands.


Conclusion: Control on many critical points in iced beverage processing and distribution is required so that the beverages are safe for consumption.

Author Biographies

Halim Nababan, National Agency for Drug and Food Control, Jakarta, Indonesia

Directorate of Food Safety Surveillance and Extension

Winiati Pudji Rahayu, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia

Department of Food Science and Technology, Faculty of Agricultural Technology

Diana Elizabeth Waturangi, Atma Jaya Catholic University of Indonesia, Jakarta, Indonesia

Faculty of Biotechnology

Suratmono Suratmono, National Agency for Drug and Food Control, Jakarta, Indonesia

Directorate of Food Safety Surveillance and Extension

Rina Puspitasari, National Agency for Drug and Food Control, Jakarta, Indonesia

Directorate of Food Safety Surveillance and Extension

Nugroho Indrotristanto, National Agency for Drug and Food Control, Jakarta, Indonesia

Directorate of Food Safety Surveillance and Extension

Eva Nikastri, National Agency for Drug and Food Control, Jakarta, Indonesia

Research Center of Drug and Food

Suci Yuliangsih, National Agency for Drug and Food Control, Jakarta, Indonesia

Research Center of Drug and Food

Novi Pusparini, National Agency for Drug and Food Control, Jakarta, Indonesia

Research Center of Drug and Food

Published
2017-06-30
How to Cite
Nababan H, Rahayu W, Waturangi D, Suratmono S, Puspitasari R, Indrotristanto N, Nikastri E, Yuliangsih S, Pusparini N (2017) Critical points and the presence of pathogenic bacteria in iced beverage processing lines. The Journal Of Infection In Developing Countries 11 (06): 493-500. https://doi.org/10.3855/jidc.8934
Section
Original Articles

Keywords

Critical points; iced beverages; pathogenic bacteria