Improving Hygienic Compliance and Microbial Quality Through Good Manufacturing Practice in a Rainbow Trout Processing...

This study evaluated the implementation of a good manufacturing practice (GMP) program in a rainbow trout processing and packaging workshop located within an aquaculture facility in Iran and assessed its effect on hygienic compliance and microbial quality. A multidisciplinary team conducted an initial audit using an 11-section checklist, developed a prioritized corrective roadmap, implemented targeted actions, and performed a postintervention evaluation. GMP compliance improved from 67% to 87%, with the greatest gains in personal hygiene and training (24% to 95%) and pest control (18% to 55%). Major corrective actions included structural repairs, creation of separate clean and unclean zones, establishment of a dedicated packaging hall, improved hygiene facilities, worker training, and pest-control measures. Microbiological analysis showed significant reductions in aerobic plate counts from 4.32 to 2.47 log CFU/g and coliform counts from 2.48 to 1.41 log CFU/g in fish fillets, with comparable reductions observed on workers' hands and equipment surfaces after implementation. These findings indicate that GMP can effectively improve both prerequisite conditions and microbial hygiene in raw fish processing units. The study also demonstrates the value of a stepwise, priority-based implementation strategy and provides a practical model for improving food safety and product quality in similar facilities.