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Latest issue / 4 January 2012 / John Holah and Edyta Margas, Campden BRI and Robert Hagburg, Benjamin Warren, Judy Fraser-Heaps and Sara Mortimore, Land O’Lakes
This article introduces concepts and ideas about the nature and potential control of microbiological cross-contamination in a food manufacturing environment. The concepts and opinions shared do not necessarily represent the policies and/or programs used by the companies represented by the authors.
Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness1,2. In most HACCP or other hazard analysis-based food safety systems, cross contamination is controlled and managed predominately by prerequisite programs (PRPs). PRPs can be defined as the measures that provide the basic environmental and operating conditions in a food operation that are necessary for the production of safe and wholesome foods3, such as cleaning and disinfection and personnel hygiene. The implementation of an appropriate PRP is also seen as the foundation on which a good HACCP plan is built and there are many examples of best practice to follow for each prerequisite (PR) at an international level4, via retailers requirements5 or from recognised food research bodies6-8 or trade associations9,10.
There is little information, however, on how to align the use of specific PRs to control actual routes of cross-contamination in food pro – cessing plants. (more…)
Industry news, News / 7 March 2011 / METTLER TOLEDO
With ISO 22000 set to become the global HACCP based international food safety standard, pressure is on food manufacturers to ensure their production lines can meet these demands. Two innovative additions to METTLER TOLEDO Safeline’s range of Profile metal detection solutions ensure compliance while also boosting productivity.
(more…)
Past issues / 7 March 2010 /
In this issue:
- Exploring the relation between nutrient bio-accessibility and the structural quality of tissue based food systems
Lien Lemmens, Sandy Van Buggenhout, Indrawati Oey, Ann Van Loey & Marc Hendrickx, Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (more…)
Issue 4 2009 / 12 December 2009 / Anett Winkler, Corporate Microbiology, Kraft Foods R&D
For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms[1]. A water activity of >0.6 and <0.85 would potentially allow for xerophilic yeasts / moulds growth that are of importance in spoilage of those foods. In addition to the low water activity, other antimicrobial parts of the ingredients had been thought to contribute to the microbiological safety of those products[2].
It was in the early 1970′s when the first outbreaks of Salmonella could be traced back to low moisture products, especially chocolate[3,4]. Since then, several low moisture foods have been implicated in outbreaks: oat cereals[5], flavoured potato chips[6], peanut butter[7], Halva (Tahini)[8] and infant formula[9]. In all cases, Salmonella was the microorganism causing the disease, thus making it the main pathogen of concern for those foods[10]. Further analyses and investigations of the involved foods revealed that in low moisture foods, very minute amounts of living Salmonella seem to be sufficient to cause illnesses. Data from outbreaks suggest the concentration of Salmonella in the implicated foods was as low as 0.005 CFU/g of product[11]. One common property of foods that exhibited this unusually low infective dose was low moisture and high fat where the cells were embedded in a fatty matrix. This combination of properties allowed the Salmonella to pass through the stomach[12] whereby they infected the intestine. In addition to the low infective dose studies showing the survival of pathogens in confectionery products, raw materials demonstrated long term survival, over a period of several months, in these matrixes[13,14]. (more…)
Issue 2 2009 / 1 June 2009 / Mieke Uyttendaele and Andreja Rajkovic, Laboratory of Food Microbiology and Food Preservation, Ghent University
Microbial analysis in foods is an integrated part of management of microbial safety in the food chain. Both competent authorities and individual food business operators use microbial analysis for monitoring of the actual situation and trend analysis in order to detect emerging risks. For compliance testing to defined microbiological criteria or assessment of the performance of management strategies based upon HACCP, microbial analysis is also a valuable tool. Molecular techniques, especially the polymerase chain reaction (PCR), are one of the most important rapid methods for the sensitive and specific detection of pathogenic micro-organisms.
The PCR technique, first described by Kary Mullis in the mid-1980s is a three-step cyclic in vitro procedure based on the ability of the DNA polymerase to copy a strand of DNA. When two primers bind to complementary strands of target DNA, the sequence in between is amplified exponentially with each cycle making the technique a very sensitive tool. The presence of even one copy of the template within the reaction mixture can be detected within a couple of hours as approximately a million-fold of copies are created. The results of PCR are traditionally (conventional PCR) detected by agarose gel electrophoreses and staining and specificity of the bands may be further identified by sequencing. In the early 1990’s, the ‘second’ generation of PCR technologies was introduced by the use of fluorescent double stranded DNA dyes e.g. SYBR@ Green or DNA probes e.g. Molecular beacons® or TaqMan® probes. Real-time PCR enables both the on-line detection (Figure 1) and quantification of the amplification product signal by continuously measuring a fluorescent reporter during the PCR reaction. The potential application of PCR also in routine labs was boosted not only the fact that PCR is no longer a black box reaction but also the fact that real-time PCR consists of a closed-tube format, reducing the risk of contamination potentially leading to false-positive results. (more…)
Issue 2 2009 / 1 June 2009 / Jacob Færgemand, Sales and Technical Director Food, Bureau Veritas Certification
The launch in September 2005 of the ISO 22000 series, developed by ISO technical committee ISO/TC 34, Food products, signalled the arrival of a truly global option for ensuring safe food supply chains. This article gives a technical overview of the different standards in the series and how they can be put to use.
The safety of feed and food at any point in the chain from producer to consumer is of worldwide concern. Food safety hazards may be introduced at any stage, therefore adequate control throughout the production chain is essential.
Examples of outbreaks of highly contagious diseases in livestock, such as foot and mouth disease and of micro-organisms like salmonella and listeria have highlighted the risks of food contamination.
Unsafe food is a risk for all – consumers can become seriously ill and the industry can face costly corrective actions. The underlying belief that harmonisation is possible across today’s global industry is not enough, nor are sound food safety directives on their own.
Communication and raising awareness of potential hazards throughout the entire food chain – and therefore not restricted to one company or department – is crucial. Food safety is a joint responsibility for all of the participating parties. (more…)
Issue 2 2009 / 1 June 2009 / Sid Stone, Managing Director, InS Services
Some of you may have read details of the standard ISO 21469 which covers ‘Safety of Machinery – Lubricants with Incidental Product Contact – Hygiene requirements,’ and may wonder why the food industry or the lubricants industry need yet another standard to which they should adhere.
When this standard was introduced to the ELGI (European Lubricating Grease Institute), it has to be said it was less than well received by grease manufacturers from Europe and beyond, who thought it had no added value over ISO 9000 and other regulations and standards in existence.
The standard produced by the International Organisation for Standards (ISO) was said to be poorly constructed and added nothing to the safety or quality of the lubricants produced for the food industry. In fact, some delegates thought that many of the points were already covered by ISO 9000, HACCP or certainly by REACH.
Concern was expressed that the introduction of this standard by the large multinational companies would force smaller businesses to adopt it as a marketing tool even if it added no benefit to the company or customer. It was even suggested that it may be used as a ploy to force small companies out of the market place. (more…)
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