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Hygiene

 

Application of vacuum in the food industry

6 November 2012 | By Frank Moerman, European Hygienic Engineering & Design Group and Nico Desanghere, Sterling Fluid Systems

Vacuum allows processes to be performed that cannot otherwise be done under atmospheric conditions. Moreover, it offers a huge advantage in the processing of heat and oxygen sensitive materials. There are numerous applications in the food industry that rely on vacuum. The vacuum required in the food industry extends in…

Hygienic design of pumps: an EHEDG perspective

5 September 2012 | By Maxime Chevalier, EHEDG Member

Historically, maintaining the hygiene of a food process required a complete or partial disassembly and manual cleaning of every component (Cleaning out of Place: COP). The 1950’s saw the development of a method to clean the equipment without dismantling (Cleaning in Place: CIP) with the benefit of better repeatability, reduced…

Microbial food spoilage: A major concern for food business operators

3 July 2012 | By François Bourdichon and Katia Rouzeau, Food Safety Microbiology, Quality and Safety Department, Nestlé Research Centre

‘Something is fishy’ is a widely used expression over a doubtful, suspicious situation, a good example of how mankind has taken advantage of microbial spoilage to assess the wholesomeness of a food product. The reduction of trimethylamine oxide to trimethylamine by bacteria associated primarily with the marine environment (e.g. Alteromonas…

Microbial biofilms – a concern for industry?

3 July 2012 | By Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Food Research

Many bacteria are able to attach to and colonise environmental surfaces by producing a biofilm, which allows the organisms to persist in the environment and resist desiccation, UV light and treatment with antimicrobials and sanitising agents. Biofilms are formed when microbes attach to a solid support and to each other…

Conveyor belts in EHEDG focus

3 July 2012 | By Olaf Heide, EHEDG Member

Food conveyor belts can be found in literally every industrial food process. Looking at them as a single item, belts may be just simple components made from steel, fabric or plastic. But they are actually quite important to ensure a smooth and trouble-free process flow. This article focuses on the…

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…