Hazard analysis of critical control points (HACCP) in processing Artemia , Artemia urmiana

Abstract

Artemia is considered as live food which can produce cysts and biomass in million tons at hatchery centers or from natural resources. Artemia can be harvested using different variety of methods and has commercial value in aquaculture industry. The quality of produced products has great effect on trading of Artemia at the world. The aim of the present study was to study the hazardous factors in order to increase the quality of Artemia urmiana based on HACCP system. The survived factors were included; biological (bacteria, fungi, yeast, parasite), chemical (Aflatoxine, Organophosphorous, Organocholor, heavy metals, structure of fatty acid, hatchingpercentage), Physical (physical damages, breakdown percentage). The experimental treatments were planned based on two separate groups comprising of without HACCP and the second one, processed with HACCP system. The main hypothesis of current study was to identify the biological, chemical, andphysical hazardous factors of Artemia urmiana based on HACCP system in order toincrease the quality value of A. urmiana cysts. The amount of humidity, protein, lipid, total ash percentage and fatty acid structure in group one (without HACCP sys.) were 45, 28, 10, 18.5 % and in the second group (with HACCP) were 41, 32, 10, 18.2 %. The results of fatty acid profile for both groups indicated in tables 2, 3, 4, and 5. The results showed no significant outcome on quality value of A. urmiana cysts. The concentration of heavy metals (Mn, Cr, Pb, Zn, Ni, Ca, and Cu) in cysts samples of group one was estimated to be 7.4, 0.04, 0.27, 0.98, 0.29, 0.02, 0.18 mg/kg ww. The amount of these elements in cysts samples of group two was 8, 0.03, 0.23, 0.81, 0.21, 0.02, 0.2 mg/kg ww. The results showed no significant outcome in the concentration of metals in group two. The amount of Alderin, Lindin, Alochlar Organophosphorous, and Aflatoxine in samples of group one was 1.25, 0.14, 0.08, and 9.8 ppb and in group two was 1.21, 0.12, 0.05, 8.9, and 0 ppb. There wasn't any significant result in samples, too. Infections of secondary bacteria, gram-positive bacillus and cocci, aspergillus, alternaria, candida were observed in cyst samples of group one. Hatching percentage and efficiency at harvesting time and after keeping for one year, decreased to 11±3 %in cysts samples of group one. It`s concluded that the processing of Artemia urmiana cysts using HACCP system will increase the quality of products and therefore prevent the transmission of secondary infections.