Chemical hazards associated with instant black rice beverage

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Published: Jul 15, 2016
DOI: https://doi.org/10.14456/kkurj.2016.47
Keywords:
Instant beverage HACCP plan chemical hazards validation and black rice

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Hour Phann
Department of Food Technology, Faculty of Technology, KhonKaen University, 40002, Thailand
Juntanee Uriyapongson
Department of Food Technology, Faculty of Technology, KhonKaen University, 40002, Thailand
Alli Inteaz
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Quebec, 21111, Canada

Abstract

The primary objective of this study was to analyze some chemical hazards, develop a HACCP plan and its validation to ensure a safety system for production of instant black rice beverage. Chemical hazards in food and beverage produced from cereal are mostly from natural occurrence. Lead and aflatoxins, which could be produced by toxigenic molds associated with black rice and emerged at each stage of the production was described. Knowing of product characterization, raw materials, ingredients, and the production flow diagram are the keys to develop a HACCP plan. This plan was developed the execution of hazard analysis (HA), identifying the critical control points (CCPs), establishment of critical limits (CLs), monitoring procedure, establishment of corrective action, establishment of verification procedure and establishment of record keeping. The validation of HACCP plan was based on the safety hazard testing, scientific publication and the regulatory documents. Status of the control measures and effectiveness to ensure the chemical safety of instant black rice beverage were discussed.

Article Details

How to Cite
Phann, H., Uriyapongson, J., & Inteaz, A. (2016). Chemical hazards associated with instant black rice beverage. Asia-Pacific Journal of Science and Technology, 21(2), 336–346 (11 pages). https://doi.org/10.14456/kkurj.2016.47
Issue
Vol. 21 No. 2 (2016): June
Section
Research Articles

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