Eng. Joyce Haddad Abboud

Transcription

1 Food and Hospitality Oman Eng. Joyce Haddad Abboud Food Industrial Engineer / Sanitary Engineer General Coordinator of the food safety campaign in Lebanese Ministry of Public Health 1

2 Understanding what are the solutions or strategies to be implemented to improve the safety of all what consumers eat: at farm and processing stage, logistics stage and retail stage. 2

3 PLAN 1-Introduction 2-Solutions and strategies for improving the safety of the food From farm to Fork A-Tracking new technological opportunities to enhance your food safety 1-Tracability 2-Examination of food B-Extending the shelf life and minimizing product waste a-factors influencing growth of microorganisms in food b-solutions c-detection C-How do we control risk and ensure safe food is delivered to consumers. D-Presenting the new trends in food pathogen testing, food labeling. 3-Conclusion 3

4 1-Introduction -Being able to track food and know its whole journey from the farm to the consumers as much an opportunity as it is a line of defense in good food safety management It will reduce : the risk of non-conforming food getting to market efficient recall and crisis management It s an opportunity for food companies to differentiate the quality of their products and gain a competitive edge through having more control and visibility over food supply 4

5 2-Solutions and strategies for improving the safety of the food From farm to Fork A-Tracking new technological opportunities to enhance your food safety 1- Traceability The ability to follow the movement of a food through specified stage(s) of production, processing and distribution (Codex Alimentarius) 5

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7 Logistics and software Traceability -Providers of corporate software and IT infrastructure are integrating modules for traceability into their enterprise resource planning (ERP) systems. -Digital solutions, such as barcodes and QR codes(quick response code):optical label that contains information about the item to which it is attached. Optimizing the warehousing and ordering process Providing regulators and consumers with critical information Optimizing recall management processes 7

8 Meat example 8

9 2-Examination of food a- Radioactivity Detectors NaI System: ORTEC FoodGuard-1 Sodium Iodide Food Monitor HPGe System: ORTEC FoodGuard-2 HPGe Food Monitor Nuclear Spectroscopy Systems b- Color Detector Separates items by their colors, detecting the colors of things that pass before them, and using mechanical or pneumatic ejection devices to divert items whose colors do not fall within the acceptable range. coffee, nuts, and oil crops, grains 9

10 Examination c-metal detector Provide effective protection against ferrous and non-ferrous metals (aluminium, stainless steel, ) Bread and bakery products, meat and sausage product, fruit, vegetables, dairy products, spices, sugar. 10

11 B-Extending the shelf life and minimizing product waste Most perishable foods are vulnerable to microbial spoilage even under chilled conditions. Shelf life : unacceptable due to the growth of undesirable microorganisms: Salmonella,Campylobacter, Bacillus cereus,staphylococcus aureus Good food practices reduce the level of contamination eliminate the potential risk of their growth to harmful levels Extend the shelf life 11

12 a- Factors influencing growth of microorganisms in food: - Water Activity Fresh meats, milk High aw support microbial growth Bread, nuts and dried food Low aw - ph Clostridium botullinum: controlled in acidified products by adding acid to lower the ph to 4.6 or below - Nutrients sugar, nitrate, sodium,. 12

13 - Temperature The danger zone is between 5 and 60 c, when is easiest for harmful bacteria to grow in food. Refrigerated food needs to be kept at 5 or below. Hot food need to be kept at 60 or above. - Time Minimize the time that food spends at these temperatures in order to keep food safe. - Oxygen Presence or absence of O 2 affects type of microbial population. 13

14 b- Solutions: - Biological barriers: Shells and other outer coverings protect food from microorganism invasion. - Antimicrobial chemicals: Naturally present in food (Lactic acid bacteria) Or Added to the food: preservatives, anti oxydants (citric acid, butylated hydroxyanisole, sorbic acid, calcium propionate, sodium nitrate. -Vacuum: Packing is a method of packaging that removes air from the package prior to sealing. Placing items in a plastic film package, removing air from inside, and sealing the package e.g: cheese, nuts 14

15 Solutions -Application of heat Boiling (30min; 100 c): Milk and water Pasteurization (70 c; 15s): dairy products. Autoclave (121 c; 15min): the preferred method of sterilisation: canned food Dry heat (170; 1h):hot air oven, incineration, flaming Ultra pasteurization(uht) (140 c; 2s): milk production, fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. 15

16 -Low temperature Solutions Refrigeration and freezing: Freezer: 18 to 35 C Refrigerator1 to 4 C Sublimation: from the solid phase to the gas phase. Used for fruits, grains Irradiation: UV- X ray-gamma radiation used for juice, vegetables, spices... 16

17 c- Detection of microbial growth in food Biosensors:-electrochemical -acoustical -optical sensors Several applications have been developed for microbial analysis in food industries. E. coli, staphylococcus, salmonella, listeria, as well as mycotoxin and enterotoxin 17

18 C-How do we control risk and ensure safe food is delivered to consumers a- Control of food source: RTF(ready to eat food) Ingredients b- Control at Receiving: from the supplier Refrigerated foods shall be delivered at a maximum of 8 C / 46 F Frozen foods : hard frozen and without signs of previous thawing at time of delivery. c- Control of Cold Storage temperature The company must have a food temperature control system for safe storage of time/ temperature control for safety foods. Product critical limit: 5 C / 41 F 18

19 d-control of preparation GMP/GHP 19

20 1- Control of Food Cooking: Temperature control system for safe cooking of high risk foods. Poultry 74 C / 165 F Meats1 65 C / 149 F Fish, Shell fish, Crustaceans 65 C / 149 F Fish, shell fish 70 C / 158 F Un-pasteurized Eggs 74 C / 165 F Un-pasteurized Dairy 72 C / 162 F 2-Control of Food Chilling : Food core temperature to pass temperature interval of : 60 C / 140 F to 10 C / 50 F within 4 hours. 57 C / 135 F to 21 C/ 70 F (core) within 2 hours and from 21 C/ 70 F to 5 C / 41 F in an additional 4 hours. (FDA Food core) 20

21 Logical route to defining the organization of good practices. 21

22 D-Presenting the new trends in food pathogen testing, food labeling a-food Packaging and Packaging Interaction Package integrity/leak detectors and on-line vision, X-ray, gamma ray, laser imaging and ultrasound technology systems b-environmental Monitoring and Sanitation -ATP bioluminescence -Rapid test kits that detect generic E. coli and coliforms -Microbial air samplers -Automatic hand washing system and chemical sanitizers -Data loggers(time temperature/time humidity) c-mycotoxins, Naturally Occurring Toxins and Environmental Contaminants Rapid tests exist for many mycotoxins and naturally occurring toxins such as aflatoxin, histamine, and saxitoxin 22

23 d- Allergens ELISA-based test kits. e- Irradiation / Pathogen Destruction and Control Technologies. based on : -ultrasonic thermal processing, -aseptic processing and pasteurization techniques, -verification systems to check whether pathogens have in fact been destroyed 23

24 3-Conclusion confidence of consumer reducing food borne diseases good food safety management track your food from farm to fork will contribute ensuring safe food better quality of food efficient recall of food 24

25 References Articles Years Food and Farming

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