Food and Hospitality Oman · 2018-05-31 · ultrasound technology systems b-Environmental...
Transcript of Food and Hospitality Oman · 2018-05-31 · ultrasound technology systems b-Environmental...
Food and Hospitality OmanFood and Hospitality Oman
Eng. Joyce Haddad AbboudFood Industrial Engineer / Sanitary EngineerGeneral Coordinator of the food safety campaign inLebanese Ministry of Public Health
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Understanding what are the solutions or strategies to beimplemented to improve the safety of all whatconsumers eat: at farm and processing stage, logisticsstage and retail stage.
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PLANPLAN
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 safety1-Tracability2-Examination of food
B-Extending the shelf life and minimizing product wastea-Factors influencing growth of microorganisms in foodb-Solutionsc-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
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 safety1-Tracability2-Examination of food
B-Extending the shelf life and minimizing product wastea-Factors influencing growth of microorganisms in foodb-Solutionsc-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-Conclusion3
1-Introduction
-Being able to track food and know its whole journey from the farm to the consumersas much an opportunity as it is a line of defense in good food safety management
the risk of non-conforming foodgetting to market
efficient recall andcrisis management
It will reduce :
the risk of non-conforming foodgetting to market
efficient recall andcrisis management
It’s an opportunity for food companies to differentiate the quality of their productsand gain a competitive edge through having more control and visibility over foodsupply 4
A-Tracking new technological opportunities to enhance your food safetyA-Tracking new technological opportunities to enhance your food safety
1-Traceability
• The ability to follow the movement of a food through specified stage(s) ofproduction, processing and distribution (Codex Alimentarius)
2-Solutions and strategies for improving the safety ofthe food From farm to Fork
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-Providers of corporate software and IT infrastructure are integrating modules fortraceability into their enterprise resource planning (ERP) systems.
-Digital solutions, such as barcodes and QR codes(quick response code):optical labelthat contains information about the item to which it is attached.
Logistics and softwareTraceability
Optimizing thewarehousing andordering process
Providing regulatorsand consumers withcritical information
Optimizing recall managementprocesses
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Meat example
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2-Examination of food
a- Radioactivity Detectors
NaI System: ORTEC FoodGuard-1 Sodium Iodide Food Monitor
HPGe System: ORTEC FoodGuard-2 HPGe Food MonitorNuclearSpectroscopySystems
b- Color Detectorb- 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 donot fall within the acceptable range.
coffee, nuts, and oil crops, grains…coffee, nuts, and oil crops, grains…
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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, dairyproducts, spices, sugar.
Examination
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B-Extending the shelf life and minimizing product wasteB-Extending the shelf life and minimizing product waste
• Most perishable foods are vulnerable to microbial spoilage even under chilledconditions.
• 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 growthto harmful levels
Extend the shelf life
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a- Factors influencing growth of microorganisms in food:
- Water Activity
- pH
Bread, nuts and dried food Low aw
Fresh meats, milk High aw support microbial growth
Clostridium botullinum: controlled in acidified products by adding acid to lower thepH to 4.6 or below
- Nutrients
sugar, nitrate , sodium,….
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- Temperature
The danger zone is between 5 and 60 °c , when is easiest forharmful 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.
- TimeMinimize the time that food spends at these temperatures in order to keepfood safe.
- OxygenPresence or absence of O2 affects type of microbial population.
- TimeMinimize the time that food spends at these temperatures in order to keepfood safe.
- OxygenPresence or absence of O2 affects type of microbial population.
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b- Solutions:
- Biological barriers:
Shells and other outer coverings protect food from microorganism invasion.
- Antimicrobial chemicals:
Naturally present in food (Lactic acid bacteria)
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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 tosealing.
• Placing items in a plastic film package, removing air from inside, and sealing thepackage e.g: cheese, nuts…
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 tosealing.
• Placing items in a plastic film package, removing air from inside, and sealing thepackage e.g: cheese, nuts…
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-Application of heat
Boiling (30min;100°c): Milk andwater
Pasteurization (70°c; 15s):dairy products. Ultra pasteurization(UHT)
(140°c; 2s): milk production,fruit juices, cream, soy milk,yogurt, wine, soups, honey,and stews.
Dry heat (170;1h):hot air oven,incineration,flaming
Solutions
Ultra pasteurization(UHT)(140°c; 2s): milk production,fruit juices, cream, soy milk,yogurt, wine, soups, honey,and stews.Autoclave (121°c; 15min): the
preferred method of sterilisation:canned food
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-Low temperature
Refrigeration and freezing:Freezer:–18 to –35°C
Refrigerator1 to 4°C
Sublimation:from the solid phaseto the gas phase. Usedfor fruits, grains…
Irradiation: UV- X ray-gamma radiation usedfor juice, vegetables, spices...
Solutions
Irradiation: UV- X ray-gamma radiation usedfor juice, vegetables, spices...
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c- Detection of microbial growth in food
Biosensors:-electrochemical-acoustical-optical sensors
Several applications have been developed for microbial analysis in foodindustries.
E. coli, staphylococcus, salmonella, listeria, as well as mycotoxin and enterotoxin
Several applications have been developed for microbial analysis in foodindustries.
E. coli, staphylococcus, salmonella, listeria, as well as mycotoxin and enterotoxin
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a- Control of food source: RTF(ready to eat food)Ingredients
C-How do we control risk and ensure safe food is delivered to consumersC-How do we control risk and ensure safe food is delivered to consumers
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
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
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d-Control of preparation
GMP/GHP
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1- Control of Food Cooking:
Temperature control system for safe cooking of high risk foods.
Fish, Shell fish, Crustaceans 65 °C / 149 °FFish, shell fish 70 °C / 158 °F
Un-pasteurized Eggs 74 °C / 165 °FUn-pasteurized Dairy 72 °C / 162°F
Poultry 74 °C / 165 °FMeats1 65 °C / 149°F
2-Control of Food Chilling :
Critical limits
2-Control of Food Chilling :
Critical limits
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 inan additional 4 hours. (FDA Food core)
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Logical route to defining the organization of good practices.
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a-Food Packaging and Packaging Interaction
Package integrity/leak detectors and on-line vision, X-ray, gamma ray, laser imaging andultrasound 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)
D-Presenting the new trends in food pathogen testing, food labelingD-Presenting the new trends in food pathogen testing, food labeling
-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
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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
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track your food from farm to fork will contributetrack your food from farm to fork will contribute
good foodsafety
management
good foodsafety
management
confidence ofconsumer
confidence ofconsumer
reducing foodborne diseasesreducing foodborne diseases
3-Conclusion
track your food from farm to fork will contribute
ensuring safefood
ensuring safefood
better qualityof food
better qualityof food
efficient recall offood
efficient recall offood
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www.forkintheroad.com/follow-your-food
www.foodafactoflife.org.uk › 5-8 Years › Food and Farming
www.foodprocessing.com › Articles › 2006
www.eufic.org/.../Food_shelf_life_and_its_importance_for_consumer
www.epa.gov/sites/production/files/2015.../cotterman.pdf
www.ec.europa.eu/food/training/haccp_en.pdf
www.aqualab.com/.../the-effect-of-water-activity-on-shelf-life
References
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www.foodafactoflife.org.uk › 5-8 Years › Food and Farming
www.wrap.org.uk/.../reducing-food-waste-extending-product-life
www.ilsi-india.org/conference.../Mrs.%20Shashi%20Sareen.pdf
www.foodandhospitalityoman.com/agenda.php
www.incpen.org/docs/MpagalileOrlandoFAOMarch2013.pdf
www.lamission.edu/lifesciences/lecturenote/.../chap06growth.pdf
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