Department of microbiology microbial food technology group a diploma in quality assurance in microbiology diploma



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SPOILAGE OF CHEESE:


1.DURING MANUFACTURING:

RAW MILK:


Eg: cheddar cheese

Eg: Grana, Parmesan, Asiago old.

  • Off flavor is produced by gas forming organisms. Eg: Clostridium, coliforms, yeasts.

  • Gassiness is produced by Clostridium, Bacillus polymyxa [produces gas and defects in ripening cheese].

  • Bitter flavor is produced by coliforms, Micrococci, Yeasts [acid proteolytic bacteria].

  • Leuconostoc produces Holes/openness in cheddar cheese.

  • Proteolysis, gas production is by undesirable microbes.

  • Sliminess/Off flavor is produced by Pseudomonas fragi, Alcaligenes metaalcaligenes.

2.DURING RIPENING:

    • Physical changes [hole formation, change nature of texture]

    • Chemical changes [undesirable end product, metal discoloration]

    • Gas holes/eyes/cracks/splitting [Clostridium-butyric acid+gas]

    • Undesirable acid [Propionibacterium sp.]

    • Bitterness [Streptococci]

    • Acid + proteolytic [coliforms, Micrococci]

    • Yeast flavor/sweet fruity flavor [yeast]

    • Putrefaction [Clostridium tyrobutyricum, Cl.lentoputrescens, Cl.sporogenes]

    • Discoloration ;

Eg: rusty spots  Lactobacillus plantarum, L.brewis

Yellow/pink/brown Propionibacterium

Reddish brown to grayish brown due to oxidation of tyrosine by bacteria.

3.FINISHED CHEESE:


  • OOSPORA [GEOTRICHUM]

  • Dairy mold  G.lactis

  • Red colour G.rubrum/G.crustacea

  • Red spot G.aurianticum

  • C
    4.BLACK SPOT/OFF FLAVOR  Monilia sp.,/M.nigra

    5. DISCOLOURATION  Aspergillus/Mucor/

    Alternaria/ Scopulariopsis

    6.Yellow /red growth Brevibacterium linens


    heese cancer  G.caseocorans

CLADOSPORIUM [DARK/SMOKY COLOUR]

  • Dark green to black colour  C.herbarum

PENICILLIUM [GROWS IN CRACKS]

  • Green sporesP.puberulum

  • Yellowish brown spot  P.casei

  • Camembert discolouration  P.aurantiovirens

Yoghurt [Bulgarian milk].

Yoghurt is the fermented milk product characterized by its viscous consistency, a strong acidulous taste due to high acidity [pH 4.6] and a distinct aroma caused mainly by acetaldehyde. Large-scale manufacture only started in the UK in the 1960s but since then yoghurt has become an increasingly important dairy product with many different varieties now available in supermarkets and other retail outlets.



Spoilage:

1. Bloom cartons/frothy consistency and yeasty off flavor, odour yeast ferments sugar into CO2 and ethanol.

2. Mould growth is less but spoils the surface of yoghurt particularly in under filled cartons.

Prevention:


  1. Sterilization of filling equipment.

  2. Careful storage of packaging.

  3. Installation of filtered air laminar and airflow facilities in filling rooms.

  4. Use of UV in filling areas.

  5. Periodic fumigation of filling rooms.

  6. Control of spillages.

  7. Use of sulphate in fruit.

  8. Heat treatment of final product.

  9. Use of preservative in the final product.

  10. Proper use of fruit and fruit syrups to prevent contamination.

Whole milk, Skim milk + water, Whole milk + cream

Pasteurization [850c – 30 mins batch process,90 - 950 c – 10minutes continuous ] inhibits Salmonella, Listeria, Camphylobacter.

Homogenize [60 – 650c] – smooth texture

Emulsifier’s addition [agar, gums, alginate to increase the viscosity]

Sweeteners addition [5% sugar inhibit lactic acid production].

Heat [90 – 950c] & cool

Inoculate with starter [Strep. salivarius ssp thermophilus, Lactobacillus delbreukii ssp bulgaricus]

Incubate [4 – 16 hrs at 30 – 450c] & Cool [ 10 – 150c]

Add fruit and flavor

Package [Maintain at chill temperature at 4.50c – 2 wks].

Recently, a different type of yoghurt has been produced that uses a mixture of;

L.acidophilus+Bifidobacterium bifidum AB yoghurt

L.acidophilus+Bifidobacterium bifidum+S.salivarius thermophilus ABT yoghurt

These bio or therapeutic yoghurt are said to have health promoting properties. Manufacture of this type of yoghurt involves direct vat inoculation with the starter followed by incubation at 370 c for about 16 hrs giving a final product with a pH of 4.2 to 4.4 and a milder creamier flavor.



Nutritive value of yoghurt:

During fermentation of milk the composition of minerals remain unchanged while proteins, carbohydrates, vitamins and fats to some extent are subjected to changes. The substances formed are lactic acid, alcohol, CO2 ,antibiotics and vitamins. The following processes make yoghurt



1.Proteolysis:

Proteolysis in milk takes place by exopeptidases and endopeptidases of lactic acid bacteria. So biological value increases 85.4 to 90%. This increases due to breakdown of proteins into peptides,

amino acids. The contents of essential amino acid such as leucine, isoleucine, methionine, phenyl alanine, tyrosine, tryptophan and valine increases which offers special advantage.


2.Hydrolysis of lactose:

Lactose in milk is hydrolysed by metabolic activity of bacteria. Lactic acid inhibits the growth of putrifactants. It is important for organolectic properties and calcium absorption.



3.Lipolysis:

The homogenization process reduces the size of globules which become digestible, as a result of lipolytic activity the free fatty acid increases, which have some physiological effect.



4.Changes in vitamins:

There is more than 2 fold increase in vitamins of B group especially thiamine, riboflavin and nicotinamide.



5. Antibacterial activities:

The antibiotic properties are associated with Lactobacilli in yoghurt and materials responsible are lactic acid, H2O2 and lactobacilline.
6.Therapeutic properties:

  1. Easy absorption and better assimilation. Eg; milk [32% in 1 hr], yoghurt [91% in 1 hr].

  2. Improves appetite due to its pleasant refreshing and pungent taste. It is highly nourishing invigorating.

  3. Gastric juice secreted by the action of yoghurt and desirable ratio of calcium and phosphorous induced by it leads to a high digestive capacity.

  4. Removes excessive fat from liver and enhances bile secretion. It has therapeutic importance in GI disturbances hepatitis, nephritis, diarrhea, colitis, anemia, and anorexia.

  5. It provides relief to chronic diarrhea in spruce and ulcerative colitis. Fat free yoghurt is importance to those who suffer from heart diseases.

  6. Yoghurt possesses potent anti-tumour activity. Pathogenic bacteria are not able to survive due to low pH.


24. Write a brief note onTarhana Production.

Tarhana (Turkish), tarkhina, tarkhana, tarkhwana trachanas/trahanas (Greek τραχανάς) or (xino)chondros, трахана/тархана (Bulgarian), kishk (Egypt), or kushuk (Iraq) are dried foods based on a fermented mixture of grain and yoghurt or fermented milk, usually consumed as soup. As it is both acid and low-moisture, it preserves milk proteins effectively for long periods. Tarhana is very similar to some kinds of kishk.

The Turkish tarhana consists of cracked wheat (or flour), yoghurt, and vegetables fermented then dried. The Greek cuisine trahana contains only cracked wheat or a cous cous-like pasta and fermented milk. In Cyprus, it is considered a national specialty, and is often flavored with bay leaf, wild thyme, and fennel seed. They are cooked as soup by adding them to stock or water - or to milk (giving them similarity to breakfast cereals).Trahana may be stored as small cakes or as coarse lumps.


History


Hill and Bryer argue that tarhana is akin to τρακτον/tractum, a thickener Apicius wrote about in the first century, which most other authors consider to be a sort of cracker crumb. Dalby (1996) connects it to the described (and condemned) in Galen's Geoponica 3.8. Weaver (2002) also considers it of Western origin.

Perry, on the other hand, argues that the phonetic evolution of τραγανός to tarhana is unlikely, and that it probably comes from Persian tarkhâne. He considers the resemblance to τραγανός and to 'coarse' coincidental, though he speculates that may have influenced the word by folk etymology.

In Persian language sources the name of this food is mentioned in the form of Tarkhana by al-Zamakhshari in his dictionary, in 11th century, and in the form of Tarkhina in Jahangiri encyclopedia (named after Jahangir the Mughal emperor of India), in 13th centruy CE. Tar in Persian means wet or soaked and khan or khwan (both spelled the same and W is not pronounced) means dining place/table, or food, or large wooden bowl. Therefore, in Persian it would mean the watered or soaked food that quite matches the way the soup is made; Tarhana must be soaked in water and other possible ingredients are then added and cooked for some time.

Preparation


Tarhana is prepared by mixing flour, yoghurt or sour milk, and possibly cooked vegetables, salt, and spices (notably tarhana herb); letting the mixture ferment; then drying, grinding, and sieving the result. The fermentation produces lactic acid and other compounds giving tarhana its characteristic taste and keeping properties: the pH is lowered to 3.4-4.2, and the drying step reduces the moisture content to 6-10%, resulting in a medium inhospitable to pathogens and spoilage organisms, while preserving the milk proteins.wadays, tarhana soup is available as a convenience food in the form of dehydrated soup in packets.

25. Write a brief note on Taette Production.

Taette:

The taette is a fermented milk product and it is commonly used in scandivania. This taette is much different from kefir and kumiss. In kefir and kumiss the combination of cultures is used for the fermentation process. That is Streptococcus lactis and Lactobacillus bulgaricus and a lactose fermenting yest is inoculated. But in the taette, the yeast and rope forming strains Streptococcus lactis is inoculated in the milk. The combination of cultures is not added here.



UNIT-III

1.Explain the house committee for quality assurance.

In accordance with clause 2(d)(1) of Rule X of the House of Representatives, the

Committee on Veterans’ Affairs on February 11, 2003, adopted its oversight plan for the

108th Congress.

This oversight plan is directed at those matters most in need of oversight within the

next two years. The Committee is cognizant of the requirement that it conduct oversight

on all significant laws, programs, or agencies within its jurisdiction at least every ten

years. To ensure coordination and cooperation with the other House committees having

jurisdiction over the same or related laws affecting veterans, the Committee will consult

as necessary with the Committee on Armed Services, the Committee on Education and

the Workforce, and the Committee on Government Reform.

Oversight will be accomplished through committee and subcommittee hearings, field

and site visits by Members and staff, and meetings and correspondence with interested

parties. Methods of oversight will include existing and requested reports, studies,

estimates, investigations and audits by the Congressional Research Service, the

Congressional Budget Office, the General Accounting Office, and the Offices of the

Inspectors General of the Departments of Veterans Affairs and Labor.

The Committee will seek the views of veterans’ service organizations, military

associations, other interest groups and private citizens. The Committee also welcomes

communications from any individuals and organizations desiring to bring matters to its

attention. A series of joint hearings is scheduled with the Senate Committee on

Veterans Affairs at which veterans’ service organizations and military associations will

present to the committees their national resolutions and agendas for veterans.

While this oversight plan describes the foreseeable areas in which the Committee

expects to conduct oversight during the 108th Congress, the Committee and its

subcommittees will undertake additional oversight activities as the need arises.

1. VA-administered Insurance Program. The Department of Veterans Affairs (VA)

administers six life insurance programs under which two million policies with a value of

$20 billion remained in force at the end of fiscal year 2002. The committee will examine

policy and operational issues VA faces in operating the seventh largest insurance

program in the United States.

2. Non-Service-Connected Pension Program. The non-service-connected disability

pension program provides financial assistance to more than 348,000 low-income

veterans. Veterans must have at least 90 days of military service, including at least one

day of wartime service, and be totally and permanently disabled for employment

purposes as a result of disability not related to their military service, or over age 65.

The committee will examine the administration of this program.

3. Improvements in Timeliness of Claims Processing. VA provides over $22 billion a year

in disability compensation and pension benefits to more than 2.4 million veterans. The

Veterans Benefits Administration (VBA) has made many improvements to its operations,

including realigning its field offices to improve control of claims and shifting its focus

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from resource management to workload management. The committee will focus on the

General Accounting Office’s December 2002 report, Veterans Benefits: Claims

Processing Timeliness Performance Measure Could be Improved (GAO-03-282).

4. State of Veterans’ Employment and Training. From May 1997 to June 2001, the

General Accounting Office (GAO) issued eight reports criticizing the Veterans’

Employment and Training Service, Department of Labor, for deficiencies in performance,

management, and strategic planning. Public Law 107-288, the Jobs for Veterans Act,

reformed the nationwide veterans’ employment and training delivery system, focusing

on accountability, flexibility, incentives, and results. Further, Public Law 106-50, the

Veterans Entrepreneurship and Small Business Development Act of 1999, increased

small business opportunities for veterans and disabled veterans by improving their

access to capital, information, and markets. The committee will examine implementation

of these two laws.

5. Troops-To-Teachers. The Troops-To-Teachers program services as an alternative

route to teacher certification for military servicemembers and retirees who seek a

second career as a public school teacher. The program is funded by the Department of

Education. The committee plans a joint hearing with the Committee on Education and

the Workforce. The committees expect to examine the skills and experience that

veterans bring to teaching, as well as the administration of the program.

6. Role of the Board of Veterans’ Appeals in the 21st Century. The Board of Veterans’

Appeals (BVA) is the component of the VA responsible for making the final Departmental

decision on behalf of the Secretary in appeals of veterans’ benefits claims. Since the

advent of judicial review of appeals of veterans’ claims in 1988, the essential mission of

BVA has remained relatively unchanged. The committee will examine how to most

effectively use the Board’s expertise and resources in serving veterans.

7. Quality Assurance for Disability Claims at the Board of Veterans’ Appeals. Veterans

who are dissatisfied with a decision made by a VA regional office may appeal that

decision to BVA. During fiscal years 1999 and 2000, BVA decided an average of 35,000

appeals per year. GAO reviewed the quality assurance program at the Board and the

Board’s collection of data to improve the quality and consistency of its decisions on

veterans’ claims. The committee will focus on the GAO’s August 2002 report, Veterans’

Benefits: Quality Assurance for Disability Claims and Appeals Processing Can Be Further

Improved. (GAO-02-806).

8. Vocational Rehabilitation and Employment. VA’s Vocational Rehabilitation and

Employment (VR&E) program provides services and assistance to enable veterans with

service-connected disabilities to obtain and maintain suitable employment, and to

enable certain other disabled veterans to achieve independence in daily living. The

committee will examine VR&E’s focus on suitable employment, assistance to the most

seriously disabled veterans, succession planning, contracted services, claims processing,

employer outreach and quality assurance.

9. Office of Federal Contract Compliance Programs. The Office of Federal Contract

Compliance Programs (OFCCP) is an enforcement agency within the Department of

Labor. In addition to other equal employment laws, OFCCP enforces the Vietnam Era

Veterans’ Readjustment Assistance Act of 1974 (VEVRAA). The law requires that

employers with Federal contracts of $100,000 or more provide equal opportunity and

affirmative action for certain veterans. The Federal government awards prime contracts

worth approximately $200 billion per year. The committee will examine OFCCP’s recent

investigatory and enforcement actions related to VEVRAA, staffing matters, and the

general complaint process.

10. Fiduciary Activities. When a probate court or VA rating board determines an adult

VA beneficiary is incompetent, VBA personnel assess the need for a fiduciary, appoint an

appropriate person or entity to manage the beneficiary’s funds, and monitor the

management of those funds. As of December 31, 2002, VBA personnel supervised the

management of funds for more than 100,000 incompetent beneficiaries. VA’s Inspector

General has begun conducting Combined Assessment Program reviews at VBA regional

offices. The most recent summary report (Report No. 02-01811-38) indicates that

improvement with regard to Fiduciary and Field Examination activities is needed at more

than 50 percent of the regional offices reviewed between June 2000 and September

House Committee on Veterans' Affairs Page 2 of 6

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2002. The committee will determine the extent of problems with VBA’s fiduciary

program and recommendations for improvements.

11. Meeting the Health Care Needs of Veterans. Despite record budget increases, the

growing demand for health care is outpacing the resources allotted to VA for veterans’

health care. The committee will evaluate factors that contribute to the loss of current

services, long waiting times and delayed or denied care. The committee will also review

the recommendations of the President’s Task Force to Improve Health Care Delivery for

Our Nation’s Veterans and any plans to implement the Task Force’s recommendations.

12. Infrastructure Maintenance in VA Health Care and CARES. The VA health care

system capital asset planning process, known as Capital Assets Realignment for

Enhanced Services (CARES) II, is underway, with a scheduled date of completion during

the 108th Congress. The committee is concerned about the cumulative effects of years

of insufficient resources to adequately maintain VA’s aging health care facilities. Many

need significant maintenance, repair and modernization. The committee will review

these needs and the implementation of CARES and its next phases.

13. Veterans Equitable Resource Allocation System. The Veterans Health Administration

(VHA) adopted this system of allocating funds to its field health activities in April 1997.

During the past year, the allocation model was revised. The committee will review the

implementation, operation and effectiveness of the new Veterans Equitable Resource

Allocation (VERA) model and its impact on veterans.

14. Management Improvements. The VA’s plans in fiscal year 2003 included saving

$298 million by making management improvements, with an additional $800 million in

savings proposed for fiscal year 2004. The committee will review the business practices,

scope and success of VA management improvements.

15. VA and DOD Health Resources Sharing. Sections 721 through 726 of Public Law

107-314 provided the most significant changes to VA-DOD sharing authority in its 20-

year history. With new opportunities and incentives in place to conserve scarce federal

health care resources and improve the delivery of services to the military-veteran

community, the committee intends to continue its close oversight of VA-DOD resource

sharing, especially implementation of the new legislation.

16. Status of VA Medical, Biological, Chemical and Radiological Research. VA medical

research, in affiliation with the nation’s leading schools of medicine, has been

remarkably successful in curing human disease and advancing biomedicine. The

committee has monitored VA research for a number of years and will continue to review

it. Public Law 107-287 expanded the VA’s role in homeland security and created new

research centers to counter biological, chemical, and radiological terrorism and threats

against active duty service members, veterans and the general public. Implementation

of the new law will be carefully monitored.

17. Mental Health and Substance-Use Disorder Programs. Reported reductions in

capacity of VA programs to care for the most seriously mentally ill veterans, especially

those with psychoses and with substance-use disorders, continue to be a matter of

concern. The committee will explore the state of VA’s mental health programs and the

effectiveness of chronic mental illness treatment programs in VA’s institutional, contract,

community-based, case-management and aftercare programs.

18. Follow-up on Millennium Act. Public Law 106-117, the Veterans Millennium Health

Care and Benefits Act, was the most significant health care legislation Congress has

enacted for veterans in a number of years. Since the law was enacted, VA has

implemented many of its provisions. The committee will continue to give attention to

the remaining steps VA must take to comply fully with its mandates and will provide

oversight to those programs already implemented, including the effectiveness of pilot

programs and the maintenance of capacity in VA’s long-term care programs.



2.Explain thePersons involved in internal microbial quality control policy.

Air- and surface-cleaning technologies

The technologies needed to create healthy buildings already exist, but they are not implemented widely enough to interdict epidemics. Optimized combinations of filtration and ultraviolet germicidal irradiation (UVGI) can be used to remove airborne microbes with high efficiencies. Combining and optimizing these technologies is the most cost effective means of disinfecting indoor air.1



  • Filtration removes airborne particles including mold spores, many bacteria, and allergens.

  • UVGI eliminates many harmful bacteria and viruses.

Disinfection systems can control bioaerosols.

Existing buildings can be retrofitted with air disinfection systems, but the most economic long-term solution is to construct new buildings that maintain aerobiological cleanliness by design. Air circulation is often poor in older buildings, and there are limits to what retrofitted air-cleaning systems can do for them. New buildings can be built in which the airflow is more evenly distributed and in which effectiveness of air cleaning can be maximized.2 A variety of other technologies, including photocatalytic oxidation (PCO), ozone, pulsed light, and antimicrobial materials, are also available options for air and surface biocontamination problems.



Criteria for rating healthy buildings

Modern air disinfection systems can achieve high levels of air cleaning, but limited budgets often require us to ask exactly how much air cleaning is needed to protect health. This question ultimately hinges on how buildings rate:



  • aerobiologically — the indoor levels of airborne microbes

  • epidemiologically — the infection risk of the building

Airborne levels of microbes

We can measure airborne levels of microbes.

Indoor air contains a great variety of bioaerosols, most of which are relatively harmless to healthy humans. The concentration of airborne microbes in indoor environments, treated collectively without regard to species, provides a reasonable indication of overall aerobiological air quality. Levels of bacteria and fungi vary by season, with lows in winter, and increase with occupancy, as people are the primary source of contagious pathogens. Airborne levels are measured in terms of colony-forming units (cfu) of bacteria or fungi per cubic meter. Some hospital operating rooms are designed to maintain levels as low as 10 cfu/m3, although this level often proves difficult to achieve. Levels in homes and offices need not be this low, making solutions there less cost-prohibitive.



Infection risk

We can also estimate infection risk.

The infection risk (IR) of any building might be estimated by collecting data on infection rates and symptoms or through methods of risk analysis.3 Another approach is to estimate the risk using computer models of building airflow to calculate daily doses of inhaled contaminants. Airborne levels can be easily, if not always accurately, assessed with air samplers. The IR to an occupant in a particular building can be evaluated from epidemiological data. The IR can also be inversely viewed as the percentage of occupants protected from infection, a parameter called the building protection factor (BPF).

The BPF is the complement of the IR— a low IR implies a high BPF— and it can be used to rate and compare buildings under a common design basis. The BPF is primarily a function of the volume, airflow, outside air fraction, and removal efficiency of the air disinfection system. Being an intrinsic property of the building, it applies generically to all microbial species.4

Buildings differ according to their operating parameters. A completely unprotected building may have a BPF of 0% to 1%, whereas a building that maximizes protection of occupants may have a BPF of up to 99%. BPF can be considerably improved in existing buildings through the addition of air cleaning or other ventilation system improvements.



These measures offer guidelines to buildings.

At least four general categories of buildings have been suggested:1,5



  1. Problem buildings foster aerobiological problems or act as amplifiers. Their airborne levels may exceed 10,000 cfu/m3. IR can approach 99% or more and BPF 1% or less.

  2. Normal buildings have average airborne levels, about 500 to 5000 cfu/m3. Typically, IR is about 50% to 75% and BPF about 25% to 50%.

  3. Healthy buildings promote good air quality and health or are above average. Airborne levels are 100 to 1000 cfu/m3. Typically, IR is less than 50% and BPF 50% or higher.

  4. Immune buildings are designed to actively prevent airborne disease transmission. Airborne levels are as low as 10 cfu/m3. IR is less than 10% and BPF 90% or higher.

Disease-free buildings

Buildings concentrate allergens due mainly to the protective effects of shade, warmth, substrate materials, and moisture. For the same basic reasons, they act as vectors (carriers) for contagious airborne diseases. Humans have been building enclosed habitats for perhaps half a million years, and in this course of time airborne pathogens evolved the ability to survive indoors just long enough to transmit to new hosts. They have adapted to our enclosed habitats so completely that they cannot survive outdoors. This evolutionary process accelerated when man began husbanding animals, from which almost all human pathogens seem to have jumped species. The evolutionary process continues today as emerging pathogens adapt to indoor transmission, and the number of new disease species has increased exponentially over time, in concert with the size and density of the human population.4



Can we immunize buildings?

By designing our habitats strictly for human comfort, we have unwittingly fostered the adaptation and proliferation of dangerous pathogens. It is only by re-engineering our buildings to eliminate, rather than foster, airborne disease transmission that we can reverse this evolutionary trend. By immunizing enough buildings against disease, it is theoretically possible to develop herd immunity in a community or city. The percentage of buildings that would need to be immunized to block an airborne epidemic is similar to the percentage of a population vaccinated to achieve herd immunity, and depending on the contagiousness of the species, this may be as low as 30%.4

In addition to air disinfection and improved delivery of clean air, there are other factors that can aid in the development of healthy buildings. Rugs, carpets, furniture, draperies, and the like can absorb mold spores and regenerate new ones if they become wet. Material selectivity can be one beneficial approach, and other alternatives include the use of self-disinfecting materials, pressurization, and isolation of zones within buildings, including the provision of buffer zones between the inside and outdoor air and the creation of clean inner zones safe from airborne health threats.

3.Explain the Quality check at every step from collection of raw materials till it reaches the customer.

The trade of spices has been an integral part of our business, since our inception. We began our business in Kerala as suppliers of spices from Kerala to West Bengal. Our expertise in the spices trade, ages back to the 1970’s. It is one of the primary business ventures of the group.Since then, the company has been setting foot into diversified business.

Navin Trading Company is a subsidiary of Jaihind Traders, which has a tradition of over 30 years into various business fields like Spices, Iron and Steel, Aluminium, Composite Panels, Commodity Trading, etc. We started our operations in Cochin, with our office at Mattanchery, which has been the hub of spices trade in Kerala. Navin Trading Company has won the Export Award for 1999 – 2000. We are pioneers in the trade of black pepper.

Today, an ISO 22000: 2005, HACCP , FSMS certified company, Navin Trading is one of the key players in the spices export from Kerala. With over thirty years into the spices trade, are pioneers in the trade of black pepper. All our processing operations are strictly in conformity with the International Quality norms laid by HACCP Hazard Analysis at Critical Control Points. Our modern processing facilities for the products include a full line of drying, cleaning, grinding, sizing, sieving, blending and storage facility, in order to cater to all the specific requirements of our customers. The cleaning process includes, pre-cleaning, classifying, drying, de-stoning, magnetic separation, spirals sortex, etc. Products are controlled by in-house state of the art approved laboratory by qualified staff. Our quality assurance programme emphasizes product safety through FSMS Food Safety Management System.

Zest for knowledge and the ability to go the extra mile has always been our plus points, giving us the cutting edge in this highly global and dynamic business environment.



Quality Policy / Processes

Quality Policy:

Quality control is a process that is respected in the company and every employee is made to understand that no product we manufacture can be less than the best. Authorities and quality control agencies are convinced about our quest for quality and employee satisfaction.

Navin Trading is an ISO 22000: 2005, HACCP , FSMS certified company into the spices industry. All our processing operations are strictly in conformity with the International Quality norms laid by HACCP (Hazard Analysis at Critical Control Points). This ensures a perfect machinery of checks at every step right from the raw material procurement stage till the product reaches the warehouse of the consumer. we reach for new horizons only to initiate the journey towards the next.

We have a state of the art factory at Aluva, with a fully functional Quality control laboratory. All incoming raw materials are thouroughly inspected before it enters the processing line. The products are then passed through numerous quality control processes, strictly moniterd at each stage. The end product is finally released only after the approval of a team of trained quality control personel, inorder to ensure that we deliver the finest products.


Infrastructure
Navin Trading is an ISO 22000: 2005, HACCP , FSMS certified company into the spices industry. All our processing operations are strictly in conformity with the International Quality norms laid by HACCP (Hazard Analysis at Critical Control Points). This ensures a perfect machinery of checks at every step right from the raw material procurement stage till the product reaches the warehouse of the consumer. we reach for new horizons only to initiate the journey towards the next.

Our modern processing facilities for the products include a full line of drying, cleaning, grinding, sizing, sieving, blending and storage facility, in order to cater to all the specific requirements of our customers. The cleaning process includes, pre-cleaning, classifying, drying, de-stoning, magnetic seperation, spirals (sortex), etc. Products are controlled by in-house state of the art approved laboratory by qualified staff. Our quality assurance programme emphasizes product safety through FSMS.

We have a state of the art factory at Aluva, with a fully functional Quality control laboratory. All incoming raw materials are thouroughly inspected before it enters the processing line. The products are then passed through numerous quality control processes, strictly moniterd at each stage. The end product is finally released only after the approval of a team of trained quality control personel, inorder to ensure that we deliver the finest products.









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