{"id":1213,"date":"2008-08-16T16:28:38","date_gmt":"2008-08-16T13:28:38","guid":{"rendered":"https:\/\/ggd.org.tr\/en\/?p=1213"},"modified":"2021-07-19T11:41:42","modified_gmt":"2021-07-19T08:41:42","slug":"gida-guvenliginde-food-grade-sanayi-yaglarinin-onemi","status":"publish","type":"post","link":"https:\/\/ggd.org.tr\/en\/gida-guvenliginde-food-grade-sanayi-yaglarinin-onemi\/","title":{"rendered":"Importance of Food Grade Industrial oils in Food Safety"},"content":{"rendered":"

Fezal Belgin<\/em><\/p>\n

G\u0131da, kozmetik ve ila\u00e7 \u00fcr\u00fcnlerin haz\u0131rlanmas\u0131 ve i\u015flenmesinde kullan\u0131lan makinelerde, \u0131s\u0131 transferinin sa\u011flanmas\u0131, g\u00fc\u00e7 aktar\u0131m\u0131 ve makine aksamlar\u0131n\u0131n, ekipmanlar\u0131n korozyonunun engellenmesi i\u00e7in \u00f6zel sanayi ya\u011flar\u0131n\u0131n kullan\u0131lmas\u0131 gerekmektedir (EHEG, 2003). Bu gibi \u00fcretim tesislerinde, kullan\u0131lan ya\u011flay\u0131c\u0131 maddelerin g\u0131da ile temas etme ihtimali mevcut ise bu alanlarda g\u0131daya uygun food grade sanayi ya\u011flar\u0131 kullan\u0131lmal\u0131d\u0131r.<\/p>\n

G\u0131da End\u00fcstrisinde kullan\u0131lan ya\u011flar iki kategoriye ayr\u0131lmaktad\u0131r: H1, H2.<\/em><\/p>\n

H1 S\u0131n\u0131f\u0131: H1 s\u0131n\u0131f\u0131 ya\u011flar g\u0131da \u00fcr\u00fcnleri ile temas edebilen ya\u011flard\u0131r. G\u0131da \u00fcretim makinelerinde, pas \u00f6nleyici tabaka olarak ve g\u0131da ile temas etme ihtimali olan alanlarda makine par\u00e7alar\u0131n\u0131n ya\u011flamas\u0131nda kullan\u0131lmaktad\u0131r. \u0130stenilen teknik etkinin ekipmanlarda sa\u011flanmas\u0131 i\u00e7in H1 s\u0131n\u0131f\u0131 ya\u011flar makine \u00fcreticisinin \u00f6nerdi\u011fi miktarda uygulanmal\u0131d\u0131r. E\u011fer pas \u00f6nleyici tabaka olarak kullan\u0131lacak ise ekipmanlar\u0131n y\u00fczeylerinden al\u0131nmal\u0131d\u0131r. H1 ya\u011flarda kullan\u0131lan hammaddeler HX-1 diye adland\u0131r\u0131lmaktad\u0131r (Lawate, 2007).<\/p>\n

H2 S\u0131n\u0131f\u0131: H2 s\u0131n\u0131f\u0131 ya\u011flar g\u0131da ile temas etmemesi gereken ortamlarda kullan\u0131lan ya\u011flay\u0131c\u0131 maddelerdir. H2 s\u0131n\u0131f\u0131 ya\u011flar, ya\u011flay\u0131c\u0131n\u0131n g\u0131da ile temas etme ihtimalinin olmad\u0131\u011f\u0131 alanlarda, makinelerin ya\u011flanmas\u0131nda kullan\u0131lmaktad\u0131r (Lawate, 2007). <\/span><\/p>\n

ABD Tar\u0131m Bakanl\u0131\u011f\u0131 (USDA) taraf\u0131ndan food grade H1, H2 s\u0131n\u0131f\u0131 ya\u011flar\u0131n standardlar\u0131 belirlenmi\u015ftir. Food grade sanayi ya\u011f\u0131n\u0131n bu kategorilerde onay\u0131 ve tescili i\u00e7erdi\u011fi hammaddelere ba\u011fl\u0131d\u0131r. Tescil alabilmek i\u00e7in \u00fcreticiler \u00fcr\u00fcnlerinde kullan\u0131lan hammaddelerin izinli maddelerden olu\u015ftu\u011funu kan\u0131tlamak zorundad\u0131r. \u0130zinli maddeler liste halinde ABD G\u0131da ve \u0130la\u00e7 Dairesi (FDA) taraf\u0131ndan ABD Emniyet ve Federal Mevzuat\u0131na (CFR) uygun olarak haz\u0131rlanm\u0131\u015ft\u0131r (Williamson, 2003).<\/p>\n

1998 y\u0131l\u0131ndan beri, USDA food grade sanayi ya\u011flar\u0131 tescili vermemektedir. NSF International, Kamu Sa\u011fl\u0131\u011f\u0131 ve G\u00fcvenli\u011fi \u015eirketi, ba\u011f\u0131ms\u0131z, kar amac\u0131 g\u00fctmeyen, kamu sa\u011fl\u0131\u011f\u0131, g\u00fcvenli\u011fi ve \u00e7evreyi korumay\u0131 kendine ama\u00e7 edinmi\u015ftir bir kurulu\u015ftur. NSF, DIN V 0010517 food grade ya\u011flay\u0131c\u0131lar\u0131n tescili hakk\u0131ndaki standard\u0131n\u0131 baz alarak kendi standard\u0131n\u0131 olu\u015fturmu\u015ftur, NSF 116-2000, ve food grade sanayi ya\u011flar\u0131n\u0131n tescilli ve uygunlu\u011funun kontrol\u00fcn\u00fc sa\u011flamaya ba\u015flam\u0131\u015ft\u0131r (Anonim, 2008).<\/p>\n

HACCP (Tehlikeli analiz ve kritik kontrol noktalar\u0131) \u00fcr\u00fcn g\u00fcvenli\u011fini etkileyen mikrobiyolojik, fiziksel, ve kimyasal tehlikelerin tan\u0131mlanmas\u0131, kritik kontrol noktalar\u0131n\u0131n belirlenmesi ve belirlenen kritik kontrol noktalar\u0131n kontrol\u00fcn\u00fc, sa\u011flayan \u00f6nleyici bir sistemdir. G\u0131da i\u015fletmeleri taraf\u0131ndan haz\u0131rlanan HACCP planlar\u0131nda, kimyasal tehlikeler belirlenmeli ve tehlike analizi yap\u0131l\u0131rken, g\u0131da \u00fcretim hatlar\u0131 ve paketleme alanlar\u0131nda olu\u015fabilecek, g\u0131da maddelerinin ya\u011flay\u0131c\u0131 maddeler ile kontaminasyonu da dikkate al\u0131nmal\u0131d\u0131r (Ropkins and Beck, 2003).<\/span><\/p>\n

G\u0131da maddelerinin, ya\u011flay\u0131c\u0131 maddeler ile kontamisyonu, mekanik aksakl\u0131klar veya proses hatalar\u0131ndan kaynaklanabilmektedir. Rulmanlardan ya\u011f s\u0131z\u0131nt\u0131s\u0131, makinelerin bak\u0131m\u0131 yap\u0131l\u0131rken ya\u011f d\u00f6k\u00fclmesi, ya\u011flay\u0131c\u0131 maddenin yanl\u0131\u015f veya \u00e7ok fazla miktarda kullan\u0131m\u0131, olu\u015fabilecek tehlikelerden bir ka\u00e7\u0131d\u0131r (EHEG, 2003).<\/p>\n

\u00dcretim esnas\u0131nda g\u0131da ile temas\u0131 uygun olmayan ya\u011flay\u0131c\u0131 maddenin g\u0131da ile kar\u0131\u015fmas\u0131 durumunda, \u00fcr\u00fcnler imha edilmeli veya piyasadan toplat\u0131lmal\u0131d\u0131r. \u00dcretimden kaynaklanan sorunlar giderilene kadar da \u00fcretim durdurulmal\u0131 ve d\u00fczeltici faaliyetler ger\u00e7ekle\u015ftirilmelidir.<\/p>\n

G\u0131da end\u00fcstrisinde g\u0131daya uygun olmayan sanayi ya\u011flar\u0131n\u0131n kullan\u0131m\u0131ndan kaynaklanan, g\u0131da \u00fcr\u00fcnlerinin kontaminasyonu ve \u00fcr\u00fcnlerin geri toplanmas\u0131 ile ilgili vakalar daha \u00f6nce ya\u015fanm\u0131\u015ft\u0131r. Amerika’da g\u0131daya uygun olmayan sanayi ya\u011f\u0131 ile kontamine olmu\u015f g\u0131dalar, k\u00f6t\u00fc tat ve bo\u011fazda yanma \u015fikayetleri ile sonucunda piyasadan geri toplanm\u0131\u015ft\u0131r (FSIS 2000; FSIS 1998).<\/p>\n

Piyasadan \u00fcr\u00fcnlerin geri toplat\u0131lmas\u0131 \u00e7o\u011funlukla patojen bakteriler ve yabanc\u0131 cisimlerle kontaminasyon veya \u00fcr\u00fcn i\u015fleme, etiketleme hatalar\u0131 y\u00fcz\u00fcnden kaynaklansa da food grade sanayi ya\u011flar\u0131n\u0131n kullan\u0131lmamas\u0131 g\u0131da kontaminasyonu ya\u015fanmas\u0131na neden olabilmektedir. Ya\u011flay\u0131c\u0131 madde ile g\u0131da \u00fcr\u00fcnlerinin kontaminasyonu hem firman\u0131n markas\u0131n\u0131n zedelenmesine sebebiyet vermekte hem de kalite maliyeti dikkate al\u0131nd\u0131\u011f\u0131nda, food grade sanayi ya\u011flar\u0131n\u0131n kullan\u0131m\u0131n\u0131 ka\u00e7\u0131n\u0131lmaz k\u0131lmaktad\u0131r (FDA, 2004).<\/p>\n

B\u00fct\u00fcn makine ve ekipmanlar\u0131n, g\u0131da ile direkt ve indirekt temas etme ihtimali olan alanlar\u0131 belirlenmeli ve bu alanlardaki kontaminasyon riski minimize edilmelidir. Bunun sa\u011flanmas\u0131 i\u00e7in ya\u011flama plan\u0131, kullan\u0131lmas\u0131 gereken ya\u011flay\u0131c\u0131 madde miktar\u0131, ya\u011flamaktan sorumlu personel belirlenmelidir ve konuyla ilgili prosed\u00fcrler haz\u0131rlanmal\u0131d\u0131r (EHEG, 2003).<\/p>\n

D\u00fcnya g\u0131da end\u00fcstrisi \u00fcreticilerince food grade sanayi ya\u011flar\u0131n\u0131n daha bilin\u00e7li ve sistematik kullan\u0131ld\u0131\u011f\u0131 ve kullan\u0131m\u0131n artarak yayg\u0131nla\u015ft\u0131\u011f\u0131 g\u00f6r\u00fclmektedir. G\u0131daya uygun olmayan sanayi ya\u011flar\u0131 insan sa\u011fl\u0131\u011f\u0131na zararl\u0131d\u0131r ve \u00fcretim s\u0131ras\u0131nda g\u0131da ile kontaminasyon ihtimali y\u00fcksektir. FDA mevzuat\u0131 g\u0131daya uygun olmayan sanayi ya\u011flar\u0131n\u0131n g\u0131dalarda bulunma tolerans de\u011feri s\u0131f\u0131rd\u0131r bu nedenle g\u0131daya uygun olmayan sanayi ya\u011flar\u0131n\u0131n \u00fcretimde kullan\u0131lmas\u0131 g\u0131da g\u00fcvenli\u011fine bir tehdit olu\u015fturmaktad\u0131r (Hodson, 2004).G\u0131da \u00fcretim alan\u0131n\u0131n her b\u00f6l\u00fcmde food grade sanayi ya\u011flar\u0131n\u0131n kullan\u0131lmas\u0131 gerekmese de, baz\u0131 \u00fcreticiler b\u00fct\u00fcn alanlarda, g\u0131daya uygun olmayan sanayi ya\u011flar\u0131n kazara kullan\u0131m\u0131n\u0131 ve kar\u0131\u015f\u0131kl\u0131\u011f\u0131n \u00f6n\u00fcne ge\u00e7ilebilmesi i\u00e7in her alanda food grade sanayi ya\u011flar\u0131n\u0131n kullan\u0131m\u0131n\u0131 tercih etmektedir. G\u0131da g\u00fcvenli\u011finin sa\u011flanmas\u0131 i\u00e7in, b\u00fct\u00fcn kritik kontrol noktalar\u0131nda, food grade sanayi ya\u011flar\u0131n\u0131n kullan\u0131m\u0131 \u015fiddetle tavsiye edilmektedir (EHEG, 2003; Hodson 2004).<\/span>purchase<\/a><\/span> this article. Referanslar: <\/span><\/p>\n

Anonim (2008). The Public Health and Safety Company. www.nsf.org<\/a><\/p>\n

Hodson D. (2004). Food-grade lubricants reduce contamination threats for food and beverage manufacturers. Machinery Lubrication Magazine.<\/p>\n

EHEG (2003). Production and use of food-grade lubricants. Trends in Food Science&Technology, 14: 157-162.<\/p>\n

FDA (2004). <\/span>Improving Food Safety Through updating US FDA GMP Provisions.<\/span><\/p>\n

http:\/\/www.fda.gov\/ohrms\/dockets\/dailys\/04\/sep04\/091704\/04N-0230-emc00013-01.pdf<\/a><\/p>\n

FSIS <\/span>(1998). Recall notification report. <\/span>www.fsis.usda.gov\/OA\/recalls\/rnrfiles\/rnr008-1998.htm<\/a>.<\/span> <\/span> <\/span><\/p>\n

FSIS (2000). Recall notification report.<\/p>\n

http:\/\/www.fsis.usda.gov\/OA\/recalls\/rnrfiles\/rnr038-2000.htm<\/a><\/p>\n

Lawate S. (2007). What you need to know about food-grade lubricants. Machinery Lubricants Magazine.<\/p>\n

Ropkins K., and Beck A. J. (2003). Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail. Trends in Food Science&Technology 14: 374-389.<\/p>\n

Williamson M. (2003). Understanding food-grade lubricants. Machinery Lubricants Magazine.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Fezal Belgin G\u0131da, kozmetik ve ila\u00e7 \u00fcr\u00fcnlerin haz\u0131rlanmas\u0131 ve i\u015flenmesinde kullan\u0131lan makinelerde, \u0131s\u0131 transferinin sa\u011flanmas\u0131, g\u00fc\u00e7 aktar\u0131m\u0131 ve makine aksamlar\u0131n\u0131n, ekipmanlar\u0131n korozyonunun engellenmesi i\u00e7in \u00f6zel sanayi ya\u011flar\u0131n\u0131n kullan\u0131lmas\u0131 gerekmektedir (EHEG, 2003). Bu gibi \u00fcretim tesislerinde, kullan\u0131lan ya\u011flay\u0131c\u0131 maddelerin g\u0131da ile temas etme ihtimali mevcut ise bu alanlarda g\u0131daya uygun food grade sanayi ya\u011flar\u0131 kullan\u0131lmal\u0131d\u0131r. G\u0131da […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[27],"tags":[],"_links":{"self":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1213"}],"collection":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/comments?post=1213"}],"version-history":[{"count":3,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1213\/revisions"}],"predecessor-version":[{"id":3191,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1213\/revisions\/3191"}],"wp:attachment":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media?parent=1213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/categories?post=1213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/tags?post=1213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}