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(Chao - Sufu) Biological Hazards
(Chao - Sufu) Biological Hazards
Soybean, Washing Bacillus cereus Found in the soil. It produces spores that are - Ensure proper cleaning and
water heat resistant, allowing it to sanitation of equipment, surfaces
Raw Materials: survive cooking processes. and raw materials, including
Soybeans, the primary soybeans.
ingredient in sufu The type of toxin that
production, can harbor causes diarrhea, vomiting. - Controlling factors such as
Bacillus spores, if they temperature, pH, and moisture
are not properly levels during fermentation can
handled, before help inhibit the growth of
processing. bacteria.
Environmental Quantification of
Factors: Bacterial Load: Determine
Environmental factors, the concentration of
such as temperature bacteria present in the
and humidity, can soybean mixture after the
influence microbial first filtration. High
growth during bacterial counts may
fermentation. If these indicate poor hygiene
factors are not practices or contamination
controlled within and increase the risk of
optimal ranges, it may microbial hazards in the
promote the growth of final product.
pathogenic
microorganisms or Control Measures:
spoilage organisms. Identify control measures to
mitigate bacterial hazards
during the first filtration
stage and throughout the
production process. This
may include maintaining
proper sanitation practices,
controlling fermentation
conditions, and
implementing microbial
testing and monitoring
procedures.
Soymilk Boiling Clostridium It exists widely in the Identification: Clostridium - Pre-boiling preparation for all
solution botulinum environment including botulinum is a spore- the equipment , utensils and
soil, river and sea forming bacterium surfaces.
water. commonly found in soil and
aquatic environments. - High temperature for killing
Water: Water used While it's not typically bacteria cells and inactivating
during the boiling associated with soybean their spores.
process may contain fermentation, its presence
Clostridium botulinum cannot be entirely ruled out, - Proper cooking time.
spores if it is not especially if there are
properly treated or environmental - Maintaining boiling
sourced from a contamination risks. temperature.
contaminated supply.
Pathogenicity: Clostridium - Covered boiling , cooling and
Raw ingredients: Raw botulinum produces storage
soybeans or other botulinum toxin, one of the
ingredients used in the most potent neurotoxins - Implement and adhere to
production of sufu may known to humans. Ingestion GMPs.
be contaminated with of even small amounts of
Clostridium botulinum this toxin can lead to severe
spores. These spores illness, including botulism,
can originate from the which can result in paralysis
soil, water, or other and death if left untreated.
environmental sources
where the soybeans Growth Conditions:
were grown or Clostridium botulinum
harvested. thrives in low-oxygen
environments, making the
Temperature abuse: anaerobic conditions of the
If the soybean mixture fermentation process
is not boiled at a potentially conducive to its
sufficiently high growth if proper controls
temperature or for an are not in place.
adequate amount of
time, Clostridium Prevention Measures: To
botulinum spores may mitigate the risk of
survive the boiling Clostridium botulinum
process and potentially contamination during the
germinate and produce first filtration stage, strict
toxins during adherence to hygiene
subsequent practices, sanitation
fermentation or procedures, and proper
storage. fermentation conditions is
crucial. Ensuring adequate
oxygen levels, pH control,
and appropriate
fermentation temperatures
can help prevent the growth
and toxin production of
Clostridium botulinum.
Coagulation - Bacillus spp Raw materials: If the Food poisoning: If harmful - Ensure proper cleaning and
- Aspergillus or soybeans are not bacteria grow and reach sanitation of equipment, surfaces
Penicillium spp properly handled or high levels, consuming sufu and raw materials, including
- Yeasts stored, they can be can cause food poisoning soybeans.
contaminated with (Staphylococcus aureus
microorganisms. causes food poisoning with - Controlling the environment
symptoms such as nausea, can help inhibit the growth of
Processing vomiting and cramps, harmful bacteria.
environment: Bacillus cereus causes two
Poor sanitation types of food poisoning, - Washing hand before
practices, inadequate one that causes vomiting processing.
cleaning of equipment, and the other that causes
and insufficient control diarrhea).
of environmental
conditions can Spoilage: Microorganisms
contribute to the can spoil sufu, causing
presence of odors, discoloration or
microorganisms in the sliminess.
production area.
Personnel: Workers
who are not practicing
proper hygiene, such as
handwashing and
wearing appropriate
protective clothing,
may inadvertently
introduce
microorganisms into the
production environment
or directly onto the
soybean mixture.
2nd filtration Escherichia coli Tofu can be Product damage: E.coli can - Use clean, treated water
contaminated through damage fermented tofu, throughout the production
the water used for causing the product to have process.
soaking, rinsing and an unpleasant taste, crumble
filtering. E.coli can or discolor. - Sanitize the production
enter tofu from the air, environment, equipment and
dirt or surfaces in the Food poisoning: Harmful filtration tools regularly with
production area E.coli can cause food disinfectants.
poisoning with symptoms
such as nausea, vomiting, - Use effective filtration
diarrhea and cramps. processes, use appropriate
filtration membranes to eliminate
Candida species.
Molding Bacillus cereus, Inadequate cleaning: Spoilage: Bacteria can spoil Strict hygiene: Regularly clean
Staphylococcus Improper cleaning and sufu, causing odors, and disinfect all equipment,
aureus disinfection of discoloration or sliminess. surfaces and utensils used in sufu
equipment used in production.
converting or handling Food poisoning: If harmful
beans can introduce bacteria grow and reach Environmental Control:
bacteria. high levels, consuming sufu Maintain a clean and controlled
can cause food poisoning shaping environment with
Air pollution: If the (Staphylococcus aureus appropriate ventilation to
screen-making causes food poisoning with minimize air contamination.
environment is not symptoms such as nausea,
properly controlled, vomiting and cramps, Raw material control: Obtain
airborne bacteria can Bacillus cereus causes two raw materials from reputable
adhere to the sufu types of food poisoning, suppliers and ensure hygiene
during the screen- one that causes vomiting during storage and handling.
making process. and the other that causes
diarrhea). Choosing starter yeast: Use
Contaminated starter yeast that has an
ingredients: Improper inhibitory effect on some
handling or storage of unwanted bacteria.
ingredients such as
brine or spices can pH control: Maintaining a
introduce bacteria. slightly acidic pH in sufu during
shaping can inhibit the growth of
some bacteria.
Cubes cutting Bacillus cereus, Exposed surface area: Spoilage: Bacterial growth Sanitation: Regularly clean and
Staphylococcus Cutting the tofu curd can accelerate spoilage, sanitize all surfaces, utensils
aureus significantly increases causing the sufu cubes to (cutting boards, knives), and
its exposed surface develop off-odors, containers used during cube
area, providing more discoloration, or sliminess, cutting.
opportunities for rendering them unsellable.
bacteria to come into
Hand hygiene: Food handlers
contact with the
Flavor and Texture: must practice proper
product.
Certain bacteria can alter handwashing before and after
the flavor profile of sufu, handling sufu cubes.
Contaminated making it unpleasant for
surfaces: If cutting consumers. Additionally, Clean environment: Maintain a
boards, knives, or the bacterial breakdown of the clean and well-ventilated cutting
hands of food handlers curd can affect the texture, area to minimize airborne
are not properly making it softer or mushier contamination.
sanitized, they can than desired.
transfer bacteria to the
sufu cubes. Cutting board rotation: Use
designated cutting boards for
sufu and replace them frequently
Airborne
or sanitize them in between
contamination: If the
batches.
cutting area is not clean
and has poor air
circulation, airborne Water sanitation: Ensure the
bacteria can settle on water used for cleaning utensils
the exposed sufu cubes. or rinsing cubes is clean and
properly treated.
Grow Rhizopus spp Mold Contamination: Identification: Rhizopus Monitoring and Testing:
molding The primary biological spp. are filamentous fungi Regular monitoring and testing
hazard during growth commonly used in the for the presence of mycotoxins in
molding is the growth molding stage of the growth molding stage and the
intentional introduction sufu production to impart final product are essential. These
of mold, typically desired flavors and textures. tests help to ensure that
Rhizopus spp., to the While generally beneficial mycotoxin levels are within
soybean mixture. in this context, certain acceptable limits and that the
While this mold is species within this genus finished product is safe for
essential for the can produce mycotoxins consumption.
fermentation process, under certain conditions,
there is a risk of posing a potential hazard. Prevention Measures: To
contamination by other mitigate the risk of mycotoxin
molds or fungi, which Mycotoxin Production: contamination during the growth
could produce toxins or Some strains of Rhizopus molding stage, it's essential to
cause spoilage. spp. have the potential to maintain strict hygiene practices,
produce mycotoxins, such ensure proper ventilation, and
Cross-Contamination: as fumonisins or monitor environmental
If the equipment, zearalenone. These conditions closely. Additionally,
surfaces, or utensils mycotoxins can be harmful selecting high-quality starter
used in the growth if present in the final cultures and raw materials can
molding process are product at high levels and help minimize the risk of
not properly cleaned can cause health issues if mycotoxin contamination.
and sanitized, they can ingested by consumers.
introduce unwanted Growth Conditions: Rhizopus
microbial contaminants Off-flavors and Odors: spp. thrive in warm, moist
into the soybean Rhizopus produces environments, making the
mixture. Cross- undesirable metabolites that growth molding stage of sufu
contamination from can impart unpleasant production conducive to their
other sources within flavors and strong, musty growth. Controlling temperature,
the production facility odors to the sufu. humidity and airflow during this
could also occur if stage is crucial to prevent
hygiene practices are excessive fungal growth and
not adequately Texture Issues: Rhizopus mycotoxin production.
maintained. growth can lead to a slimy
or mushy texture, making Brine Management: Maintain
Environmental the sufu unappealing for proper salt concentration and
Factors: consumers. acidity in the sufu brine. This
Environmental inhibits Rhizopus growth while
conditions such as favoring the desired molds.
Competition for
temperature, humidity, Resources: Rhizopus
and airflow play a competes with the desired
crucial role in mold mold for nutrients and
growth during the space, potentially hindering
growth molding stage. the optimal growth of
If these factors are not Mucor or Actinomucor.
controlled within
optimal ranges, it may
lead to undesirable
microbial growth or the
proliferation of
pathogenic organisms.
Worker Hygiene:
Similar to the first
filtration stage, worker
hygiene practices are
important during
growth molding to
prevent the
introduction of harmful
microorganisms into
the production
environment. Proper
handwashing, wearing
appropriate protective
clothing, and adhering
to hygiene protocols
are essential to
minimize the risk of
contamination.
Salting Staphylococcus Air pollution: If the Spoilage: Bacterial growth - Maintaining good hygiene
aureus environment is not can accelerate spoilage, practices, ensuring proper
properly controlled, causing the sufu cubes to sanitation of equipment and
airborne bacteria can develop off-odors, surfaces, and using clean water
adhere to the tofu discoloration, or sliminess, and salt for salting.
during the salting rendering them unsellable.
process. - Controlling factors such as
temperature and time during
Survival and growth salting can help inhibit the
Contaminated conditions: It can tolerate
surfaces: If the growth of harmful bacteria like
high salt concentrations and Staphylococcus aureus.
equipment used for the low water activity levels,
salting process or the making it well-suited to
hands of food handlers survive in various types of
are not properly food products.
sanitized, they can
transfer bacteria to the
tofu cubes.
Fermentation Bacillus subtilis Microbial Identification: Bacillus - Use a reliable and well-
Contamination: The subtilis is a gram-positive, characterized starter culture of
fermentation process spore-forming bacterium Bacillus subtilis.
relies on the growth of commonly used in the
specific micro- fermentation stage of sufu - Control fermentation
organisms, such as production to initiate the parameters such as temperature,
Bacillus subtilis during breakdown of soybean pH and duration to create
the first filtration and proteins and produce conditions.
Rhizopus spp. during desired flavors and textures.
growth molding. While generally beneficial - Ensure proper aeration or
However, there is a risk in this context, it's essential agitation of the fermentation
of contamination by to ensure that the strain mixture.
other bacteria, molds or used is safe and not
yeast during pathogenic. - Maintain strict hygiene
fermentation, which practices and sanitation
could lead to Pathogenicity: Bacillus procedures.
undesirable microbial subtilis is generally
growth and potential considered non-pathogenic - Monitor the progress of
foodborne illness if notto humans. However, it's fermentation closely by regularly
properly controlled. essential to confirm that the sampling and testing the
strain used in sufu fermentation mixture for
Cross-Contamination: fermentation does not carry microbial activity.
Cross-contamination any harmful traits or
can occur if the virulence factors that could - Monitor and adjust the pH of
fermentation vessels, pose a risk to consumers. the fermentation mixture.
equipment or utensils
used in the process are Toxin Production: Bacillus - Control the duration of the
not adequately cleaned subtilis is not known to fermentation to achieve the
and sanitized. produce toxins that pose a desired level of fermentation.
Contamination can also risk to human health.
arise from other However, it's essential to
sources within the monitor for any potential
production facility, toxin production during
such as raw ingredients fermentation, especially if
or surfaces, if proper environmental conditions
hygiene practices are are not optimal or if other
not maintained. contaminants are present.