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Improving Hygienic Compliance and Microbial Quality Through Good Manufacturing Practice in a Rainbow Trout Processing
Haniyeh Ghafori1, Davar Shahsavani1, Mohammadreza Rezaeigolestani1
1Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Journal of Food Protection
|July 22, 2026
Summary
Implementing a good manufacturing practice (GMP) program significantly improved hygienic compliance and microbial quality in a rainbow trout processing facility. This study demonstrates GMP
Area of Science:
- Food Science
- Microbiology
- Aquaculture
Background:
- Rainbow trout processing facilities require stringent hygiene standards.
- Assessing and improving food safety practices is crucial in aquaculture.
Purpose of the Study:
- To evaluate the implementation of a good manufacturing practice (GMP) program in a rainbow trout processing workshop.
- To assess the program's impact on hygienic compliance and microbial quality.
Main Methods:
- An initial audit using an 11-section checklist was performed.
- A prioritized corrective roadmap was developed and implemented.
- Post-intervention evaluation and microbiological analysis were conducted.
Main Results:
- GMP compliance increased from 67% to 87%.
- Significant reductions in aerobic plate counts (4.32 to 2.47 log CFU/g) and coliform counts (2.48 to 1.41 log CFU/g) were observed.
- Improvements were noted in personal hygiene, training, and pest control.
Conclusions:
- GMP programs effectively enhance prerequisite conditions and microbial hygiene in raw fish processing.
- A stepwise, priority-based implementation strategy is valuable for improving food safety.
- The study provides a practical model for similar aquaculture processing facilities.
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