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Hygiene

 

EHEDG Supplement 2012

2 May 2012 | By Delphine Chasseriaud, Kim Yeomans, Flemming Skou

CIP station: Technology for high security and hygiene quality(Delphine Chasseriaud, EHEDG Member)CIP cleaning of processed food fouled membrane installations is a process step(Kim Yeomans & Flemming Skou, EHEDG Members)

Appropriate controls for PCR detection of foodborne pathogens

30 April 2012 | By Martin D’Agostino, Microbiologist, The Food and Environment Research Agency

Over the years, there has been a great increase in the number of PCR based assays for foodborne pathogen detection. For example, a very basic search for ‘salmonella food PCR assay’ using the PubMed.gov database will produce over 600 results. Clearly, this has led to a huge choice of PCR-based…

Hygienic design requirements for components in hygienic and sterile processes

4 January 2012 | By 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…

In a nutshell: Tim Lawruk, Market Manager Food Safety, SDIX

4 January 2012 | By Tim Lawruk, Market Manager Food Safety, SDIX

SDIX is a biotechnology company, founded in 1990, whose portfolio includes food safety, supplying rapid pathogen test technologies. SDIX also designs, develops and commercially produces antibodies. In the life science market, SDIX’s technology and capabilities are being used to help discover disease mechanisms, facilitate development of new drugs, and provide…

Problems with plate heat exchangers

6 September 2011 | By 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…

PCR technologies for the detection of pathogens in the food industry

3 March 2011 | By Geraldine Duffy, Head of Food Safety Department, Teagasc Food Research Centre

Food safety is critically important to the public health of the consumer and the economic sustainability of the agri-food sector. The consumer wants assurance that food is safe and for the food industry the economic implications and loss of goodwill associated with a food poisoning incident or scare has increased…

EHEDG European Hygienic Engineering and Design Group News from EHEDG

15 December 2010 | By 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…

Re-adhesion of bacterial spores during CIP procedures

15 December 2010 | By 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.…

Whole room disinfection – potential for environmental pathogen control?

5 November 2010 | By 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…

Hygienic design of novel processing equipment

4 November 2010 | By 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…

FISHing for pathogens: Rapid detection of whole microbial cells in foods

30 June 2010 | By Byron Brehm-Stecher, Assistant Professor, Rapid Microbial Detection and Control Laboratory, Iowa State University

Today’s food production and distribution networks are extremely efficient. We are able to move food from the field to the table rapidly and effectively – on a global scale – under conditions that maximise quality, visual appeal and nutritional content. Unfortunately, toxigenic or infectious microbes may also come along for…

Testing the effectiveness of packaging sterilisation: Truth or faith?

30 June 2010 | By Jan Bruecklmeier, Senior Aseptic Specialist, Nestlé

The effectiveness of packaging sterilisation devices in an aseptic filling system is often tested during start up and validation of the system. Some publications even classify the different aseptic filling systems with their average logarithmic reduction rate (ALR). According to different publications, the testing seems to be quite easy and…

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