Let s Talk Yeasts and Molds
|
|
- Roger Caldwell
- 6 years ago
- Views:
Transcription
1 Let s Talk Yeasts and Molds Mark E. Johnson Wisconsin Center for Dairy Research Center for Dairy Research Solution Based Research Backed by Experience, Passion and Tradition What are Yeasts and Molds? Bacteria (binary fission) Yeasts (multiply by budding) Molds (produce spores) 1
2 Yeasts on cheese (not crystals) 2
3 3
4 Moldy cheese: Notice free serum 4
5 Washed Rind Cheeses: Yeasts 5
6 What do you do about yeasts and molds? Reactive approach: We see molds/taste yeasty products Now its time for action Find the source Major cleaning/ sanitation effort Proactive approach: We know that yeasts and molds are in our facility We do all the right things to make sure that their numbers are controlled/eliminated Monitor their numbers in the places that they might call home Requirements for Growth: yeasts and molds Water (but very much less than bacteria) Temperature (can grow under refrigeration) Oxygen for molds (~1-2 %) Oxygen +/ for yeasts Acid, salt and low ph tolerant Nutrition : not much for molds Yeasts require organic matter courtesy of Copyright Dennis Kunkel Microscopy 6
7 Water activity of various cheeses (1) Cheese aw Brie Camembert Cheddar Cottage cheese Gouda Gorgonzola Parmesan (1) Ruegg, M. and Blanc, B, In Water Activity: Influences on Food Quality, ed. Rockland and Stewart, Academic Press, 799. a w Growth Limits (water = 1.0) E. coli 0.96 C. botulinum 0.93 L. monocytogenes 0.91 S. aureus 0.86 Yeasts and molds
8 Sources of Yeasts and Molds Mold: major source is air-borne spores From packaging material (damp boxes) Moldy cheese Anticaking agent (potato starch) Moldy vegetables Condensate water on air-conditioning units, pipes, walls, floors, underneath equipment Yeasts: major source is organic material Vegetables, spices Brine tank (people, contaminated cheese) Residual product on equipment (biofilms) 8
9 9
10 Yeast & Mold Monitoring Program Air exposure plates weekly Surface swabs Brines sampled weekly 10
11 Air and Brine Specification: Call for action Air: Yeast and mold > 10 cfu on exposed plate Plate is exposed for 15 minutes Brine: Yeast and mold >50 cfu/ml Typical Cheese Specification Pathogens negative Coliform <10/g- <100/g (some 10,000/g) E. coli negative Yeast and Mold <100/g (some plants <10/g) 11
12 Channel Brine System Impact of Brine Nanofiltration Conventional Filtration System Nanofiltration System Salinity % % Molds /ml <10/ml Yeast /ml <10/ml Std. Plate Count 25,000- <100/ml 100,000/ml Psychrotrophs /ml <100/ml Susp. Solids 5,000-20,000 mg/l <500mg/l 12
13 Microorganisms that do not survive Pasteurization Coliforms Pseudomonas Pathogens Vegetative cells of spore formers Lactococcus Yeasts Molds Elimination of Spores Air filtration MERV 13 filters: Holds back particles um -Minimum Efficiency Reporting Value - established by the American Society of Heating, Refrigeration and Air Conditioning Engineers (ASHRAE) Removes ~ 75 % of particles um -This is not a true HEPA filter which is too impractical for dairy plants - High-Efficiency Particulate Arrestance (99.97 % removal of particles 0.3 um) 13
14 Traditional cleaning agents used by the food industry (chlorine, hydrogen peroxide, iodine) are ineffective in destroying mold spores. Cleaning with ozone is probably the best method of eliminating food spores in food processing plants. Ozone is more than 3000 times more powerful a disinfectant than chlorine and it is particularly helpful in destroying mold spores by virtue of its high redox potential. Ozone is used in Japan, Europe and Australia, but has been used with limitation in the US. Ozone can be used to clean air or to be incorporated in water (known as ozone charged water and used to clean pipes, tanks, floors, equipment, surfaces, walls, etc. What action do we take? Positive air flow Air treatment with ozone Elimination of moist-humid areas Removal of visible mold and all contaminated materials In product use of mold inhibitors : sorbates, propionates, natamycin Modified atmosphere packaging 14
15 Checking for gas composition For shreds, soft cheeses: % CO2/60-70 % N When mold occurs Bad sealing bars Poor package seals Poor gas blends (more than % O2) Leakers Checking for Leakers 15
16 Final Recommendations Food Plants who deep clean equipment as opposed to clean have less micro issues In general, facilities where the ceilings in most areas are of a cleanable material and appear to be maintained and in good repair have less issues Food Plants where the walls and floors have cracks, seams and holes, and when the equipment, contains rust and nothing gets done for a prolonged period have issues. Food Plants where the cooling units are broken down regularly and cleaned have less problems. Facilities where the overhead structures (such as lights) are made accessible for cleaning and sanitation have less issues Bob Hendershot 16
17 Summary Take a Proactive Approach Sanitation and GMPs are key Must be ever vigilant 17
18 Enumeration of Yeasts and Molds Dichloran-Rose Bengal-Chloramphenicol (DRBC) Agar Suitable for all dairy products especially to inhibit spreading of mold colonies such as Rhizopus and Mucor May give lower count on yeasts than yeast-extract-glucosechloramphenicol agar (IDF recommended medium for yeasts) 3M Petrifilm Yeast and Mold Count (dry rehydratable film) Yeast appear as blue-green, off-white, small and more defined, sharp edges colonies Molds are more diffuse and take on color of natural pigmentation DO not invert plates-count plates with colonies (25 C aerobic conditions for 5 days) 18
19 19
Requirements for Growth
Requirements for Growth Definition: Bacterial growth defined as an increase in the number of cells. Physical Requirements: temperature, ph, tonicity Temperature: On the basis of growth range of temperature
More informationAerobic Count. Interpretation Guide. 3M Food Safety 3M Petrifilm Aerobic Count Plate
3M Food Safety 3M Petrifilm Aerobic Count Plate Aerobic Count Interpretation Guide The 3M Petrifilm Aerobic Count (AC) Plate is a ready-made culture medium system that contains Standard Methods nutrients,
More informationRapid Aerobic Count. Interpretation Guide. 3M Food Safety 3M Petrifilm Rapid Aerobic Count Plate
3M Food Safety 3M Petrifilm Rapid Aerobic Count Plate Rapid Aerobic Count Interpretation Guide The 3M Petrifilm Rapid Aerobic Count Plate is a sample-ready culture medium system which contains nutrients,
More informationKit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle. 5 Applicability. 5 Precautions: 5
Contents 3. Kit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle. 5 Applicability. 5 Precautions: 5 Sample Preparation 5 Dairy (Liquid Cream). 5 Solid Dairy...........................
More informationKit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle 4 Applicability. 5 Precautions Sample Preparation 6
Contents 3. Kit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle 4 Applicability. 5 Precautions.......................... 5 Sample Preparation 6 Peel Plate EB Test
More informationMicrobiology 101 Nina G. Parkinson NGP Consulting November 11, 2014
Microbiology 101 Nina G. Parkinson NGP Consulting November 11, 2014 Section Summary Microorganisms of importance in foods How they grow? Why are they a problem? How they can be controlled? How they can
More informationRAC. Interpretation Guide. Rapid Aerobic Count Plate
Interpretation Guide The 3M Petrifilm is a sample-ready-culture medium system which contains nutrients, a cold-water-soluble gelling agent and a dual-sensing indicator technology that facilitates aerobic
More informationThe Control of Microbial Growth
The Control of Microbial Growth Sepsis refers to microbial contamination. Asepsis is the absence of significant contamination. Aseptic surgery techniques prevent microbial contamination of wounds. Terminology
More informationThe Control of Microbial Growth
The Control of Microbial Growth Sepsis refers to microbial contamination. Asepsis is the absence of significant contamination. Aseptic surgery techniques prevent microbial contamination of wounds. Terminology
More informationInhibiting Microbial Growth in vitro. CLS 212: Medical Microbiology Zeina Alkudmani
Inhibiting Microbial Growth in vitro CLS 212: Medical Microbiology Zeina Alkudmani Microbicidal or Microbistatic? Microbicidal Microbicidal is the process or an agent that kills the microorganism. The
More informationManaging Diseases In Bivalve Hatcheries Through Bacterial Monitoring
Managing Diseases In Bivalve Hatcheries Through Bacterial Monitoring Shellfish Workshop Series April 26, 2017 Susan Laramore Adapted from Laramore & Laramore FL Clam Industry Workshop 2015 & Ralph Elston,
More informationMicrobiology sheet (6)
Microbiology sheet (6) Made by marah marahleh corrected by : abd. Salman DATE :9/10/2016 Microbial growth / control of microbial growth 1 The method of counting bacteria is divided into: 1) direct 2) indirect
More informationIN THIS SECTION MICROBIOLOGY TESTING EXPERT SOLUTIONS FOR PRODUCT DEVELOPMENT. Bacterial Endotoxin (LAL) Testing
EXPERT SOLUTIONS FOR PRODUCT DEVELOPMENT IN THIS SECTION MICROBIOLOGY TESTING Microbial assays involve a variety of tests, from the determination of the numbers and types of organisms naturally present
More informationOPERATOR S MANUAL FOR DETECTION AND ENUMERATION OF AEROBIC BACTERIA
OPERATOR S MANUAL PeelPlate AC- Aerobic Count PeelPlate AC- Aerobic PeelPlate AC- Aerobic Count PeelPlate AC- Aer FOR DETECTION AND ENUMERATION OF AEROBIC BACTERIA Contents 3. Kit Information 4 Introduction.
More informationJessie Usaga, PhD. Associate Professor, University of Costa Rica
Validation of safety control measures and pathogen reduction steps for the safe production of traditional artisanal dairy products from the Mesoamerican region Jessie Usaga, PhD Associate Professor, University
More informationKit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle 4 Applicability. 5 Precautions Sample Preparation 6
Contents 3. Kit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle 4 Applicability. 5 Precautions.......................... 5 Sample Preparation 6 Test Procedure 7
More informationOPERATOR S MANUAL FOR DETECTION AND ENUMERATION OF AEROBIC BACTERIA
OPERATOR S MANUAL PeelPlate AC- Aerobic Count PeelPlate AC- Aerobic PeelPlate AC- Aerobic Count PeelPlate AC- Aer FOR DETECTION AND ENUMERATION OF AEROBIC BACTERIA Contents 3. Kit Information 4 Introduction.
More informationMICROBIOLOGICAL TOOLS FOR QUALITY ASSURANCE IN HATCHERY: Laboratory Methods
Issue No.29 / March 2010 MICROBIOLOGICAL TOOLS FOR QUALITY ASSURANCE IN HATCHERY: Laboratory Methods By Dr Vincent TURBLIN, Deputy Regional Market Manager Poultry - CEVA Animal Health Asia Pacific Most
More informationDr. Gary Mumaugh. Microbial Control and Growth
Dr. Gary Mumaugh Microbial Control and Growth Microbial Growth Microbial Control Sterilization Selective Removal Temperature Types of Heat Treatment Incineration Tyndallization Autoclaving Microbial Control
More informationCincinnati, Ohio 45268
INTRODUCTION A MICROBIOLOGAL SURROGATE FOR EVALUATING TREATMENT EFFICIENCY Eugene W. Rice, Kim W. FOX, Richard J. Miltner, Darren A. Lytle and Clifford H. Johnson Drinking Water Research Division Risk
More informationBacterial Requirements. Growth and Nutrition
Bacterial Requirements Growth and Nutrition Bacterial Reproduction Reproduction Binary Fission Budding Fragmenting Function Increase number of cells Genetic recombination possible End result : Growth Generation
More information(GF FCO-HMGA) Intro IPM Workshop February 17, 2017
(GF2 0251 FCO-HMGA) Intro IPM Workshop February 17, 2017 Objective: Develop PRACTICAL methods that growers can use to: Track microbial water quality manage RISK Monitor water treatment system performance
More informationM I C R O B I O L O G Y
ninth edition TORTORA FUNKE CASE M I C R O B I O L O G Y a n i n t r o d u c t i o n 6 Microbial Growth PowerPoint Lecture Slide Presentation prepared by Christine L. Case Microbial Growth Microbial growth
More informationChapter 6: Microbial Growth
Chapter 6: Microbial Growth 1. Requirements for Growth 2. Culturing Microorganisms 3. Patterns of Microbial Growth 1. Requirements for Growth Factors that affect Microbial Growth Microbial growth depends
More informationEnvironmental Monitoring Program
Environmental Monitoring Program A EUROFINS WHITE PAPER This document by Eurofins is licensed under a Creative Commons Attribution 3.0 Unported License. AN AWARENESS GUIDE FOCUSED ON FINDING PATHOGENS
More informationOPERATOR S MANUAL FOR DETECTION AND ENUMERATION OF ENTEROBACTERIACEAE BACTERIA IN FOOD, SERIAL DILUTIONS OF FOOD, AND ENVIRONMENTAL SPONGE SAMPLES
OPERATOR S MANUAL FOR DETECTION AND ENUMERATION OF ENTEROBACTERIACEAE BACTERIA IN FOOD, SERIAL DILUTIONS OF FOOD, AND ENVIRONMENTAL SPONGE SAMPLES Contents 3. Kit Information 4 Introduction. 4 Kit Contents,
More informationMicrobial Growth. Phases of Growth. Pariporina: Bakteerien kasvukäyrä kuvaajana - Piirrä bakteerien klassinen kasvukäyrä - Nimeä kasvun eri vaiheet
1.11.2017 PowerPoint Lecture Presentations prepared by Bradley W. Christian, McLennan Community College CHAPTER 6 Microbial Growth Phases of Growth Pariporina: Bakteerien kasvukäyrä kuvaajana - Piirrä
More informationMICROBES are microorganisms that are ever present
Microbes in Food Science MICROBES are microorganisms that are ever present in the world around us. Whenever a plant or animal dies, microbes begin to break down the once-living organism into usable energy
More informationAirClean Food Industry Mar. 12
Micro organisms after incubation of a sampler of fresh air inlet in an air handling unit. Colonies usually live in the air conditioning system. Contamination on cheese during ripening. Sanitation is a
More informationSwab and Samplers Test Kits Quality control as easy as 1, 2, 3
Swab and Samplers Test Kits Quality control as easy as 1, 2, 3 Merck Millipore is a division of Environmental monitoring Sample, incubate, count Merck Millipore s Samplers and Swab Test Kits simplify routine
More informationPuritan Environmental Sampling Kit (ESK )
Puritan Environmental Sampling Kit (ESK ) Table of Contents: Introduction Pg.2 Description..Pg.2 Production Information.... Pg.2-4 Attributes and Intended Uses... Pg.4-5 Common Food and Water Borne Pathogens...Pg.5-6
More informationThe Flame Sanitizer A Poultry House Sanitation Tool
The Flame Sanitizer A Poultry House Sanitation Tool S.E. Watkins Center of Excellence for Poultry Science University of Arkansas Fayetteville, Arkansas Broiler Production Average farm size is 3.23 houses
More informationFSIS has developed the following guidance for water, ice and solution reuse. ICE REUSE
FSIS has developed the following guidance for water, ice and solution reuse. ICE REUSE Ice from ice packed poultry may be reused to repack raw whole birds or parts. The following are recommended: * Establish
More informationECO Smart Aerobic Waste Water Treatment System. Optimising the re-use and recycling of waste water
Optimising the re-use and recycling of waste water The ECO Smart aerobic wastewater treatment system is a selfcontained wastewater treatment system that utilizes a combination of anaerobic as well as aerobic
More informationKit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle 5 Applicability. 5 Precautions Sample Preparation 6
Contents 3. Kit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle 5 Applicability. 5 Precautions.......................... 5 Sample Preparation 6 Peel Plate CC Test
More informationWater Quality Guidelines for Turkeys
Management Article The premier supplier of turkey breeding stock worldwide Version number 3 Water Quality Guidelines for Turkeys Aviagen Turkeys Ltd Key points Managing water quality is an important factor
More informationInhibiting of Microbial Growth in vitro CLS 212
Inhibiting of Microbial Growth in vitro CLS 212 Microbicidal Microbicidal is the process or an agent that kills the microorganism. The suffix -cidal or cide means??( See chapter 8 page 131) Microbistatic
More informationHow can liquid ozone be used in different industries?
How can liquid ozone be used in different industries? WATER TREATMENT SYSTEMS AND PLANTS: Pre-oxidant, pre-disinfectant, coagulant aid, and biofilm remover. Effluent disinfection. ULTRA-FILTRATION SYSTEMS
More informationKit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle 4 Applicability. 5 Precautions Sample Preparation 6
Contents 3. Kit Information 4 Introduction. 4 Kit Contents, Storage, and Testing Conditions. 4 Principle 4 Applicability. 5 Precautions.......................... 5 Sample Preparation 6 Test Procedure 7
More informationCh 6. Microbial Growth
Ch 6 Microbial Growth Student Learning Outcomes: Classify microbes into five groups on the basis of preferred temperature range. Explain the importance of osmotic pressure to microbial growth. Provide
More informationPetrifilm RYM. Interpretation Guide. Rapid Yeast and Mould Count Plate. Brand
Petrifilm Brand Interpretation Guide The 3M Petrifilm Rapid Yeast and Mould Count Plate is a sample-ready culture medium system that contains nutrients supplemented with antibiotics, a cold-water-soluble
More informationCh 6. Microbial Nutrition and Growth
Ch 6 Microbial Nutrition and Growth SLOs Define five terms used to express a microbe s optimal growth temperature. Explain how microbes are classified on the basis of O 2 needs. Identify 2 ways in which
More informationMicrobiology and Troubleshooting Spoilage. Cindy Austin 2018 FAFP Annual Meeting St. Petersburg, FL
Microbiology and Troubleshooting Spoilage Cindy Austin 2018 FAFP Annual Meeting St. Petersburg, FL Topics Covered Case studies Investigation procedures Questions Sanitation Team Our job is to eliminate
More informationSpore Wars. Robert Ellis. Technical Support Specialist 5 Nov 2015
1 Spore Wars Robert Ellis Technical Support Specialist 5 Nov 2015 2 Presentation topics What are spores? Milk spoilage basics Where do spores come from? Biofilm issues Minimising spores CIP requirements
More informationBIO & PHARMA ANALYTICAL TECHNIQUES
BIO & PHARMA ANALYTICAL TECHNIQUES Chapter 11 by Dr. Siti Umairah Mokhtar Faculty of Engineering Technology umairah@ump.edu.my Chapter Description Aims Discuss theory, principles and application of analytical
More informationMICROBIOLOGICAL CRITERIA FOR FOODSTUFFS IN COMMUNITY LEGISLATION IN FORCE
MICROBIOLOGICAL CRITERIA FOR FOODSTUFFS IN COMMUNITY LEGISLATION IN FORCE Food category Microorganisms Limit Sampling plan N c m M Carcasses of cattle, sheep, Aerobic colony count 5-3,5 log 5,0 log goat
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2009, Special Issue, S368-S373 Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Preliminary assessment of microbiological quality of raw buffalo
More informationWhere do we go from here?
AS PRESENTED AT IFTPS (Abbreviated Presentation) Where do we go from here? IFTPS 2011 Acid - Acidified Foods Symposium Dr. Wilfredo Ocasio Presentation Outline Regulations / Food Safety Issues Spoilage
More information2/25/2013. Psychrotrophs Grow between 0 C and C Cause food spoilage Food Preservation Temperatures
3 4 5 6 7 8 9 0 Chapter 6 Microbial Growth Microbial Growth Increase in number of cells, not cell size Populations Colonies The Requirements for Growth Physical requirements Temperature ph Osmotic pressure
More informationCOUNT METHOD 5.0 OBJECTIVES 5.1 INTRODUCTION 5.2 PRINCIPLE. Structure
Food Microbiology EXPERIMENT 5 STANDARD PLATE COUNT METHOD Structure 5.0 Objectives 5.1 Introduction 5.2 Principle 5.3 Materials Required 5.4 Procedure 5.4.1 E-coli Culture 5.4.2 Food Samples 5.5 Observations
More informationFood Sample Procedure (1:10 or Greater Dilution of Food Sample)
30 25 20 15 10 7.5.5 3M Petrifilm Aerobic Count Plate For detailed WARNINGS, cautions, DISCLAIMER OF WARRANtIES / LIMIted REMEDY, LIMITATION OF 3M LIABILITY, StoRAGE AND DISPoSAL information, and Instructions
More informationFOOD SAFETY AND SANITATION
FOOD SAFETY AND SANITATION Air and Water Quality Chapter{ Learning Objectives Identify means by which air and water can introduce microbiological, physical, and chemical contaminants Properly screen ambient
More informationMold Remediation. Containment guidelines: based on the size of the infected area.
Mold Remediation Containment guidelines: based on the size of the infected area. Level 1 (10 sq. ft. or less): e.g. ceiling tiles, small areas on walls Moldy materials that can be cleaned should be cleaned
More informationAnalytical Service Code
Mycometrics, LLC. 9 Deer Park Dr. Suite K-18 Monmouth Junction, NJ 08852 Tel: 732-355-9018 Fax: 732-658-5185 Email: quest@mycometrics.com URL: www.mycometrics.com Analytical Service Code Microbial Identification
More informationLook beyond the hygienic design of dairy equipment to reduce overall costs of cleaning
Africa's Big Seven: 21-23 June 2015, Johannesburg, South Africa 23 June 2015 NEW INSTRUMENTS TO ENHANCE SAFETY, SUSTAINABILITY AND EFFICIENCY IN THE DAIRY INDUSTRY The latest research on technologies and
More informationSwab and Samplers Test Kits Quality control as easy as 1, 2, 3
Swab and Samplers Test Kits Quality control as easy as 1, 2, 3 Merck Millipore is a division of Environmental monitoring Sample, incubate, count Merck Millipore s Samplers and Swab Test Kits simplify routine
More informationDISINFECTION IN THE DAIRY INDUSTRY
DISINFECTION IN THE DAIRY INDUSTRY Advanced Air Hygiene disinfection systems innovative solutions for the dairy industry In the production of milk and dairy products, microorganisms in the air or on surfaces
More informationESL milk theory and practice of shelf life extension
ESL milk theory and practice of shelf life extension Andrzej Holanowski, PhD Senior Dairy Technologist Tetra Pak, Lund, Sweden General definition of Shelf life Shelf life it is the time during which food
More informationBiofilms 101 Remediation Strategies in Meat Processing
Biofilms 101 Remediation Strategies in Meat Processing Jeremy M. Adler Director of Technology and Innovation American Meat Science Association April 28, 2016 Webinar Biofilms How does Pseudomonas know
More informationThe Complete Solution for Clean Room Aerosol-Based Disinfection MINNCARE DRY FOG SYSTEM
The Complete Solution for Clean Room Aerosol-Based Disinfection Current Methods of Room Disinfection Surface Wiping Manual Spraying (with Spray Bottles) Heating Process (Vaporization) Cold Process - Wet
More informationControl of Listeria monocytogenes at the Retail Level. Catherine N. Cutter Department of Food Science Pennsylvania State University
Control of Listeria monocytogenes at the Retail Level Catherine N. Cutter Department of Food Science Pennsylvania State University Overview Recent retail research findings NFPA survey Cornell survey Sources
More informationPart 3 House Packing Facility
Part 3 House Packing Facility This is a critical area for food safety. Whatever was done to keep the produce safe during harvesting and transportation to the packinghouse can be undone in the packinghouse.
More informationFinally, You Have a Choice! Online Ordering Available
Simple and Effective System for Colony Counting Finally, You Have a Choice! Online Ordering Available Compact Dry is a ready-touse system reducing the time needed to perform microbial testing on food,
More informationKevin Lorcheim Engineer ClorDiSys Solutions, Inc. Facility Decontamination and Quality Assurance
Kevin Lorcheim Engineer ClorDiSys Solutions, Inc Facility Decontamination and Quality Assurance Revision Date: June 22, 2008 Facility Decontamination Decontaminating facilities can be performed for various
More informationHealthWay dfs Technology VS HEPA
HealthWay dfs Technology VS HEPA Introduction and Background of HealthWay DFS Technology The HealthWay DFS Air Purification System technology was originally developed through a government grant focused
More informationMETHODS FOR INTERPRETATION OF BULK TANK CULTURES AND UDDER HYGIENE TESTS FOR DIAGNOSING HIGH BACTERIA COUNTS:
METHODS FOR INTERPRETATION OF BULK TANK CULTURES AND UDDER HYGIENE TESTS FOR DIAGNOSING HIGH BACTERIA COUNTS: OR, A HIGH LPC COUNT IS NOT ALWAYS A CLEANING FAILURE Paper presented at the 2009 NMC Annual
More informationMicrobial Risk Factors Associated With Condensation In Ready-To-Eat Processing Facilities
Microbial Risk Factors Associated With Condensation In Ready-To-Eat Processing Facilities M. Brashears 1, M. Miller 1, C. Brooks 1, D. Harris 1, G. Loneragan 2, A. Echeverry 1, T. E. Jackson 1, and J.
More informationBiofilm Management. Paul Fisher, California 2017
Biofilm Management Paul Fisher, pfisher@ufl.edu California 2017 1 There are many aspects of water quality. Know what you are treating for Pathogens, algae, biofilm/microbes, (biological) Alkalinity, EC,
More informationAntimicrobial effectiveness evaluation of Isocide powder coating versus stainless steel plate
Antimicrobial effectiveness evaluation of Isocide powder coating versus stainless steel plate By: Dian Susanti and Alexander Atmadi Abstract Undesirable bioburdens can cause contamination on equipment
More informationTechnews. March-April 2005 MICROBIOLOGICAL TROUBLESHOOTING OF LIQUID MILK
Technews National Dairy Development Board For Efficient Dairy Plant Operation March-April 2005 No.55 MICROBIOLOGICAL TROUBLESHOOTING OF LIQUID MILK This bulletin includes technical information based on
More informationSterilization and Disinfection
BACTERIOLOGY MSc. Halah Dawood Second stage LAB. 1 Sterilization and Disinfection Sterilization is defined as the process where all the living microorganisms, including bacterial spores are killed. Sterilization
More informationPrinciples of Preservation
From ISP/Sutton Laboratories Principles of Preservation What is preservation? When we speak as formulators about preservation, we are referring to the protection of our products from contamination by bacteria,
More informationAseptic Techniques. A. Objectives. B. Before coming to lab
Aseptic Techniques A. Objectives Become familiar with 1. The ubiquity of microorganisms (see Note 1) 2. Aseptic techniques (see Note 2) 3. Standard methods for growing/observing microorganisms (see Note
More informationAdvanced Treatment Inspection. Aerobic Treatment Units (ATU) Is the pretreatment doing its job? How do they work? Aeration. SIX parts of the system
Is the pretreatment doing its job? Advanced Treatment Inspection ATUs, Treatment filters, Disinfection & Drip Treatment Pathogens Nutrients Acceptance Sizing BOD/TSS Other Aerobic Treatment Units (ATU)
More informationAdvanced Treatment Inspection. Aerobic Treatment Units (ATU) Is the pretreatment doing its job? How do they work? Aeration. SIX parts of the system
Is the pretreatment doing its job? Advanced Treatment Inspection ATUs, Treatment filters, Disinfection & Drip Aerobic Treatment Units (ATU) Treatment Pathogens Nutrients Acceptance Sizing BOD/TSS Other
More informationINTRODUCTION Sanitization sterilization Antibiotics Bactericidal Bacteriostatic Antiseptics disinfectants
INTRODUCTION Infectious agents on environmental surfaces, given the correct circumstances, may potentially find their way into an unsuspecting victim. Thus, it is important to keep the surfaces we regularly
More informationM I C R O B I O L O G Y
ninth edition TORTORA FUNKE CASE M I C R O B I O L O G Y a n i n t r o d u c t i o n 7 The Control of Microbial Growth PowerPoint Lecture Slide Presentation prepared by Christine L. Case The Control of
More informationLAB. Interpretation Guide. Lactic Acid Bacteria Count Plate
Interpretation Guide The 3M Petrifilm Lactic Acid Bacteria Count Plate is a self-contained, sampleready-culture-medium system which contains nutrients, selective agents, a cold-water-soluble gelling agent
More informationNew and Amended Methods
New and Amended Methods The second edition (2005) of the EBC Analytical Microbiologica has been updated with 19 new methods: Method Selection Guide 2.2.5.7 Anaerobic Sample Handling 2.3.9.4 Oxidase test
More informationCOMMERCIAL & INDUSTRIAL WATER SYSTEMS. Presented. ALBERTA Public Works, Supply and Services Management Division. Edmonton, Alberta. October 18th, 1988
", MICROBIOLOGICAL CONTROL & TESTING IN COMMERCIAL & INDUSTRIAL WATER SYSTEMS Presented at ALBERTA Public Works, Supply and Services Water Property Treatment Management Division Coordinators' Meeting Edmonton,
More informationINTRODUCTION water-soluble Figure 1.
INTRODUCTION Natural waters contain bacteria. The aerobic gram negative bacillus of the genera Psedomonas, Alcalignes, and Flavobacterium are common in natural waters. Many of these bacteria are able to
More informationPOU Ozone Food Sanitation: A Viable Option for Consumers & the Food Service Industry
POU Ozone Food Sanitation: A Viable Option for Consumers & the Food Service Industry The United States Food and Drug Administration (FDA) gave final approval for the application of ozone for disinfecting
More informationFinal Report sub-project (1)
FACULTY OF BIOSCIENCE ENGINEERING Dhr. Dirk de Meester Dhr. Steven Hagens EBI FOOD SAFETY Johan v. Oldenbarneveltlaan 9 2582 NE Den Haag NEDERLAND Your reference Offer 13/11/2006 Our reference LV 07rep-03
More informationMonitor and Recording Method: ProAct web based monitor, record and alert system by AgriService.
CIP WASH SYSTEMS Reference: Keep the Clean Clean, CL-24 to CL-29 Monitor and Recording Method: ProAct web based monitor, record and alert system by AgriService. Risk Reduction: We and the technicians are
More informationThe Control of Microbial Growth
11/10/2016 PowerPoint Lecture Presentations prepared by Bradley W. Christian, McLennan Community College CHAPTER 7 The Control of Microbial Growth The Terminology of Microbial Control Sepsis refers to
More informationPremium PAA. Sanitation with Peracetic Acid
Sanitation with Peracetic Acid Outline Chemistry Microbiology efficacy Regulatory Approvals Safety Handling how to use Q & A What Is? Activity Peracetic acid (PAA) 15% Hydrogen peroxide 22% Specific Gravity
More informationSAFETY OF FRESH PRODUCE: BACTERIAL RISK ASSESSMENT OF IRRIGATION WATER
Lebanese Science Journal, Vol. 4, No. 1, 2003 35 SAFETY OF FRESH PRODUCE: BACTERIAL RISK ASSESSMENT OF IRRIGATION WATER AND SOIL H. Dib and S. Issa 1 Faculty of Agricultural Sciences, Lebanese University,
More informationChapter 7: Control of Microbial Growth
Chapter 7: Control of Microbial Growth 1. Physical Methods 2. Chemical methods Important Terminology sterilization > commercial sterilization > disinfection = antisepsis > degerming > sanitization Also,
More informationImportant Terminology
Chapter 7: Control of Microbial Growth 1. Physical Methods 2. Chemical methods Important Terminology sterilization > commercial sterilization > disinfection = antisepsis > degerming > sanitization Also,
More information2120 Lab. Week 11. Experiments 13,14,21. Kirby Bauer, TDT, Chemicals
2120 Lab Week 11 Experiments 13,14,21 Kirby Bauer, TDT, Chemicals Controlling Microorganisms Decontamination: Physical, chemical, and mechanical methods to destroy or reduce undesirable microbes in a given
More informationDefinitions. BIOL 3702: Chapter 8. Control of Microbes in the Environment. Mechanical Removal Methods. Pattern of Microbial Death
Definitions Control of Microbes in the Environment u Sterilization - destruction or removal of all viable organisms from an object or environment (agent = sterilant) u Disinfection - killing, inhibition,
More informationá62ñ MICROBIOLOGICAL EXAMINATION OF NONSTERILE PRODUCTS: TESTS FOR SPECIFIED MICROORGANISMS
USP 40 Microbiological Tests / á62ñ Microbiological Examination 1 á62ñ MICROBIOLOGICAL EXAMINATION OF NONSTERILE PRODUCTS: TESTS FOR SPECIFIED MICROORGANISMS INTRODUCTION The tests described hereafter
More informationReduced Oxygen Packaging of Potentially Hazardous Foods at Retail
Reduced Oxygen Packaging of Potentially Hazardous Foods at Retail January 31, 2017 Office of Food Protection Center for Facility and Process Review Maryland Department of Health and Mental Hygiene MISSION
More informationM I C R O B I O L O G I C A L T O O L S F O R Q U A L I T Y A S S U R A N C E I N H A T C H E R Y : Sampling Procedures
Issue No.28 / January 2010 M I C R O B I O L O G I C A L T O O L S F O R Q U A L I T Y A S S U R A N C E I N H A T C H E R Y : Sampling Procedures by Dr Vincent TURBLIN Deputy Regional Market Manager Poultry
More informationCOMBITECH. A. Forslund P. Fogh, E.J. Jurgensen, A. Dalsgaard, H.C. Bruun Hansen
COMBITECH Bacteriological reduction of faecal contaminated lake water by a combination of electrochemical and filtering technology for emergency treatment of flooding water A. Forslund (anf@sund.ku.dk),
More informationINTRODUCTION. Food industry challenges
COLD PLASMA INTRODUCTION Food industry challenges Consumers expect that the food they consume is safe to eat. In addition, the consumer also wants the food to have high nutritional value with minimal preparation
More informationMICROBIAL GROWTH. Dr. Hala Al-Daghistani
MICROBIAL GROWTH Dr. Hala Al-Daghistani Microbial Growth Microbial growth: Increase in cell number, not cell size! Physical Requirements for Growth: Temperature Minimum growth temperature Optimum growth
More informationMicrobiological Standards for Reusable Plastic Containers within Produce Grower Facilities
Microbiological Standards for Reusable Plastic Containers within Produce Facilities Aim To assess the microbiological standard of reusable plastic containers (RPC s) used in different fresh produce packing
More informationScavenger2000 s Technology
Scavenger2000 s Technology THE SYSTEM: When ozone and UV light is added to the aeration/oxygenation process of the Scavenger2000 water decontamination and regeneration vessel, several unique abilities
More informationNew assessment methodology allows extended running time for milk pasteurizers.
WHITE PAPER Consumption milk pasteurizers can be run much longer than 8 hours New assessment methodology allows extended running time for milk pasteurizers. June 2017 CONTENTS Introduction 3 Who is this
More information