Implementation of quality systems by Mexican exporters of processed meat

• Published in: Journal of food protection Vol. 77; no. 12; pp. 2148 - 2152
• Main Authors: Maldonado-Siman, E, Bernal-Alcántara, R, Cadena-Meneses, J A, Altamirano-Cárdenas, J R, Martinez-Hernández, P A
• Format: Journal Article
• Language: English
• Published: United States Elsevier Limited 01.12.2014
• Subjects: Animals; Consumer Product Safety; Exports; Fieldwork; Fisheries; Fisheries surveys; Fishery development; Food Handling - methods; Food Quality; Food Safety; Hazard Analysis and Critical Control Points - methods; Hazard analysis for critical control points; International trade; ISO standards; Livestock; Meat processing; Meat Products - standards; Meat quality; Mexico; Operating costs; Pathogens; Pork; Quality management; Quality standards; Response rates; Rural development; Swine; Mexico
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X.JFP-14-003

Requirements of hazard analysis and critical control points (HACCP) are becoming essential for international trade in food commodities as a safety assurance component. This research reports the level of the adoption of ISO 9000 and the HACCP system by Federal Inspection Type (TIF) pork-exporting enterprises. Implementation and operating costs are reported as well as the benefits involved in this food industry process. In Mexico, there are 97 companies classified as TIF enterprises, and 22 are registered as exporters of processed pork with the National Services for Safety and Quality and Animal Health of the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food. Surveys were administered to 22 companies, with a 95.2% response rate. Enterprise characteristics were evaluated, as well as their operating activities. Fieldwork consisted of administering structured questionnaires to TIF exporters. All the surveyed enterprises had implemented HACCP, whereas the ISO 9000 regulation was applied in only 30%. Of total production, 75% is exported to 13 countries, and 25% goes to the Mexican market niche. Results indicate that the main factors for adopting HACCP are related to accessibility to international markets, improving quality, and reducing product quality audits by customers. The results also indicated that staff training was the most important issue. Microbiological testing was the highest cost of the operation. The main benefits reported were related to better access to international markets and a considerable reduction in microbial counts. This study shows the willingness of Mexican pork processors to implement food safety protocols for producing safe and quality products to compete in the international food trade.