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Latest issue / 4 January 2012 / Ulf Thiessen and Matthias Schäfer, EHEDG Subgroup Valves
The major objective of hygienic design is to avoid product contamination by microbes, particles and chemicals. European legislation (i.e. the Machinery Directive) is forcing machinery suppliers to design their machines which are used in the production of food, pharmaceuticals and cosmetics according to some so-called hygienic design criteria. The common objective of these criteria is to make a machine CIP (Cleaning In Place) cleanable. The design of sealings is one of the major aspects of hygienic design. Sealing design shall avoid accumulation of soil and microbes and therefore has to be ‘gap free’ under all operation conditions. Even very small gaps and crevices can harbour a big number of microbes and can be the source of product contamination. Machinery and piping design shall make sure that all surfaces in contact with the product can be cleaned with a defined CIP procedure unless the machine or piping systems is foreseen to be dismantled for cleaning. So-called dead legs which are areas not sufficiently covered by the CIP stream have to be considered as difficult to clean and represent an extreme hygienic risk.
All manufacturers of equipment used in the production of foodstuffs in the European Union are committed to following the basic hygienic design requirements defined in chapter 2.1 of the EU Machinery Directive. Therefore, hygienic design of food processing equipment is regulated by law in all countries of the European Union. These legal requirements also apply to all machinery and plants for the production of cosmetics and pharmaceuticals1. In recent years, a variety of directives, codes, guidelines and recommendations explaining, discussing and specifying hygienic design requirements in detail have been published2-4. (more…)
Issue 4 2011 / 6 September 2011 / Wouter N.A. Burggraaf, Burggraaf & Partners B.V.
In the food industry, plate heat exchangers are often used for cooling or heating liquid food products. Plate heat exchangers are relatively cheap and can also be applied for heat recovery. The industry has tried to solve a number of food safety problems, but it has not succeeded in all cases. Problems around the gaskets have been solved. It is clearly understood that elastomers do not have an unlimited lifespan. The gasket should be replaced preventatively. The gasket is no longer glued and nowadays, there are rapidly exchangeable gaskets. Specialist companies can change gaskets quickly and neatly.
The single rubber seal between the product side and the cooling- or heating medium has been replaced by a double gasket with a leak detection chamber in between. It remains important that the operator is aware of any leakage if it occurs and inspects this daily. (more…)
Issue 6 2010 / 15 December 2010 / Juliane Honisch, EHEDG Secretariat
Founded in 1989, the European Hygienic Engineering & Design Group (EHEDG) is a consortium of equipment manufacturers, food industries and research institutes as well as public health authorities. From then to now, the group has come a long way. The principal goal of EHEDG is the promotion of safe food (also beverages and increasingly pharmaceuticals) by improving hygienic engineering and design in all aspects of food manufacture.
In the past few years, EHEDG has developed greatly, gaining in international scope, expertise and sheer number of members, which has risen considerably. (more…)
Issue 6 2010 / 15 December 2010 / Christine Faille, INRA, UR638 Interface processes and hygiene of materials
Cleaning In Place (CIP) procedures have to ensure hygiene in food processing lines by the complete removal of bacteria from surfaces. However, a significant number of residual microorganisms are often still observed following CIP. At INRA, we put forward the hypothesis that some of the detached micro-organisms might re-adhere downstream. Therefore, we investigated the occurrence of this phenomenon along a processing line and evaluated the extent of the re-adhesion. (more…)
Issue 5 2010 / 5 November 2010 / Alicja Malinowska & John Holah, Campden BRI
To meet retailer, customer and consumer expectations, there are increasing demands within the food industry for higher standards of microorganism control in food production environments. Traditional approaches such as cleaning and disinfection regimes have been targeting specific sites within the processing environment to control contamination. Such sites might include food production equipment, where much of the rest of the processing area is not routinely decontaminated.
To sustain day-to-day control of pathogens, this targeted cleaning and disinfection approach is adequate, but does not eliminate all microorganisms. Previous research at Campden BRI has demonstrated that microbial strains, including pathogens, can become persistent in food factories and survive for several years1,2. (more…)
Issue 5 2010 / 4 November 2010 / Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK
The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of hygienic conditions throughout the equipment’s working life. There is a significant amount of guidance and information available on the principles of hygienic design for traditional food processing equipment (from the European Hygienic Engineering Design Group; www.EHEDG.org), but the nature of NP techniques such as High Pressure Processing (HPP) and Pulsed Electric Field (PEF) may impose other additional stresses on the equipment surfaces, their construction materials and their fabrication. (more…)
Issue 1 2010, Past issues / 22 February 2010 / Debra Smith, Research Manager, Food Hygiene Department, Campden BRI
The importance of hand hygiene in the transmission of infection in the medical field has been recognised since Semmelweis’s observations in 1847 that the implementation of hand washing brought about a reduction in the deaths of women from puerperal fever1.
In the food industry, links between food workers and the spread of diseases, including the impact of poor hand hygiene has been well established2,3. Additionally, the food industry has recently acquired a better understanding of the ways by which food products may become contaminated from environmental sources, i.e., via surfaces, air, fluids and people4.
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Dr. John Holah / 27 November 2009 / Dr. John Holah, Head of Food Hygiene, Campden BRI
Whilst we believe that food safety is a major issue in the food industry, it rarely features in the press; hygiene in the healthcare sector, particularly related to the control of healthcare acquired infections (HAI’s), is, however, rarely out of the media. With the media attention focused on healthcare hygiene, has the clinical sector developed technologies that could be of benefit to the food industry? Who is the most hygienic of all? (more…)
Issue 1 2009 / 20 February 2009 / Sarah Krol, Business Unit Manager, NSF
Consumers today make well-informed choices about the food products they purchase. Savvy shoppers have access to a wealth of information and select their products based on brand recognition, nutritional labelling and differentiating attributes such as Certified organic, allergen-free and fair-trade. The food processing industry must continually evolve to keep pace with consumer expectations for safe, nutritional and innovative food products. For example, the demand for ready-to-eat food stuffs requires exceptional standards for cleanliness and hygiene in a food plant.
The popularity of organics and foods free of milk, soy, gluten, egg and nut allergens means that manufacturers must implement strict measures for ingredient traceability and segregation. The rising importance of sustainability and waste reduction has created demand for biodegradable, plant-based packaging, resulting in redesigned processes and machinery. As a consequence, modern food facilities and the processing equipment used within them are increasingly automated and complex. This greater reliance on innovative machinery design, automation and integration has prompted industry and regulators alike to recognise the importance of using safe, non-toxic, properly evaluated food grade lubricants to maintain food equipment. (more…)
Issue 1 2009 / 20 February 2009 / Erik Hoornstra & Jacques Kastelein, TNO Quality of Life
Hygiene is a key focal area among food industry companies. At a time when producers are beset by a whole range of issues, this area demands investment. Ideally, the required level of hygiene should be adjusted in respect to the other requirements in the area of product quality and preservation. TNO’s quick scan helps achieve improvements in hygienic production and demonstrate that there is profit in the investments!
Mild preservation methods are paramount in producing products that look fresh and are of good quality. A key aspect of this is getting an optimal combination of product formulation (like the Aw or pH value) and processing conditions (like heating temperature). When mild preservation methods are chosen and a long shelf life is aimed for, hygiene becomes a more critical factor. A hygienically designed production line prevents contamination and failures. It is essential to have a good understanding of the microorganisms that may cause products to spoil and prevent this occurring in the susceptible parts of the production process. (more…)
Issue 4 2008, Past issues / 3 December 2008 / Johanna Björkroth, Professor of Food Hygiene, Helsinki University
As a Professor of Food Hygiene, I have been teaching my students to understand the limitations associated with the determination of total aerobic bacterium levels when used for predicting food shelf life or as quality indicators. It is almost touching to notice how difficult it is to understand that the so-called ‘total bacteria’ actually consist of variable bacterial groups. It sounds so nice and simple to determine the total aerobic bacterial counts for estimating food quality.
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Issue 1 2008, Past issues / 28 February 2008 / Dr. Karen Middleton, Technical Contracts Manager, Food Hygiene Department, Campden & Chorleywood Food Research Association, UK
During manufacture, food can be exposed to microbiological cross-contamination from surfaces and air which may give rise to food spoilage and safety issues. The traditional approach to controlling such contamination has been to target specific sites within the manufacturing environment with cleaning and disinfection regimes.
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Issue 4 2007 / 16 November 2007 / Crystal Krummel, LID Group
Intralox, L.L.C. has announced the release of its new Series 1650 SeamFree™ Minimum Hinge Flat Top belt, the latest addition to the EZ Clean family of products.
The Series 1650 SeamFree™ Minimum Hinge Flat Top belt was designed to meet the ever-increasing hygiene and sanitation requirements in food industries. With the launch of the Series 1650 SeamFree, the proven benefits of the Series 850 SeamFree™ Minimum Hinge Flat Top are now accessible in applications with transfers as tight as 1.5 inches (38mm).
The Series 1650 Minimum Hinge Flat Top belt was engineered to create greater hinge and rod exposure around the sprocket, thereby enhancing cleaning access. With 75 per cent fewer hinges, the Series 1650 is designed for thorough and faster cleaning. Additional features for effective sanitation include the patent-pending flume design and drive bar mechanism, which effectively channel water and debris to the belt edges, preventing sprockets from pressing debris into hinges. The drive bar’s effectiveness has been proven in both in-house and field tests. (more…)
Issue 4 2006, Past issues / 6 November 2006 / Bo Knudsen, Segment Manager, Alfa Laval Tank Equipment A/S
When deciding which tank cleaning equipment to purchase, it is important to consider hygiene along with criteria such as effectiveness and price. The very first EHEDG-certified rotary jet head is now on the market.
Cleaning-in-place (CIP) based on tank cleaning equipment is finding its way into increasing numbers of reactors, tanks and processing vessels all over the world, in the food and dairy industries, pharmaceuticals and biotechnology.
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Issue 2 2006, Past issues / 23 May 2006 / Dr Terence Child CSci CChem FRSC, Hygiene Consultant
The application of antimicrobial surfaces in the food industry is creating considerable interest in all aspects of food processing operations.The objective of this article is to review and put into perspective the main technologies currently available for applications in this area. Fully embedded systems and surface coated systems will be defined and described, their mode of action explained and the benefits and disadvantages of each type considered.Test methods for evaluating and comparing different technologies will be discussed and indications given of the possible place for antimicrobial coatings in enhanced food hygiene programmes.
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