INDUSTRIAL HYGIENE - SAMPLING OF GASES AND VAPORS UNIVERSITY OF HOUSTON - CLEAR LAKE.
HYGIENE CONTROL IN THE BREWING INDUSTRY WITH REFERENCE TO AIR SAMPLING
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Transcript of HYGIENE CONTROL IN THE BREWING INDUSTRY WITH REFERENCE TO AIR SAMPLING
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HYGIENE CONTROL IN THE BREWING INDUSTRYWITH REFERENCE TO AIR SAMPLING
FOR BACTERIA AND PARTICLE CONTROL
Environmental monitoring in the Food and Beverage Industry
South African BreweriesJuly 2011
Stephen Marrs IEPSA
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Basic information on Airborne Contamination
Choosing the right monitoring system
Sampling positions and frequency
Biotest solutions
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Basic information on Airborne Contamination
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Microorganisms: in ambient air
• Air is not a natural environment for microorganisms
• In the air, Microorganisms are associated with particles or waterdrops = Bioaerosols (exception : spores)
• Bioaeosols carry any kind of microorganism e.g. fungi, bacteria, virus
• Bioaerosols are developed by disruption
• Particles less than 10µm diameter stay suspended in the air
• Airbornes stick to surfaces and stay there if air movement is below 4 -5 m/sec
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Basic Information:Limitations for the Survival of Microorganisms in the air
Bacterial spores: absolutely resistant to dryness
Fungi: relatively resistant to dryness
Gram (+) Bacteria: relatively resistant to dryness
Gram (-) Bacteria: relatively sensitive to dryness
UV –Light (sun) inactivates airborne micro organisms
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Main Sources of airborne microorganisms
in the Food and beverage Industry
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Hygiene Monitoring
• Where we do NOT NEED microorganisms Pharmaceutical production Processing of food and beverages Hospital environment
In most cases microbial contamination can not be seen, smelled or tasted
• Consequences of non-hygienic production Loss of quality Health risk Blocked production (Lot release) – loss of time and money Loss of image and market share
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Basics of Good Manufacturing Practice GMP Good GoodManufacturing Microbiological / Monitoring Practice Practice
Appropriate production processes and sufficient monitoring should provide an excellent quality final product Requirement of:FDA - Guidelines on Aseptic ProcessingUSP 24:<116> “microbial evaluation of Clean Rooms and other Controlled Environments”ISO 14698-(1-3) describes methods for analysis, measurement and assessment of bio contaminationDIN/EN 1632-1: critical control points in risk areas
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Status of microbial Contamination
Micro organisms can only be detected via conventional culture methods
• requiring several days of incubation time• only trend analysis possible
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Choosing the right monitoring system
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Microbial air samplingSieve sampler – Impaction principle
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Microbial air samplingBiotest RCS air sampler – Centrifugal / Impaction principle
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Comparison of air samplers
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Because of the lack of Regulations for the Food Industry, most companies work according to the Clean Room Standards
As a Result from Analysis like Hazard Analysis and Critical Control Points (HACCP)
Key Point is a good Monitoring tool based upon Trend Analysis of both Particles and Micro organisms
Regulations
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Thresholds (acc. EU, Annex 1, USP, FDA and ISO 14644-1)
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Sampling positions and frequency
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Sampling positions and frequency
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Sampling positions and frequency
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Sampling positions and frequency
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Sampling positions and frequency
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Biotest solutions
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Biotest solutions
RCS Highflow Touch• A new generation of Centrifugal Microbial Air samplers• Full colour touchscreen display• System designed for easy & safe operation
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Biotest solutions
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Biotest solutions
Handheld Particle Counter
• Easy and safe operation• Individual Channels 0,3µm -
10µm• 10.000 records stored in memory• Windows CE & USB connection• Ideally suited for monitoring
Processes and filters
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Biotest solutions
Biotest instruments form an efficient teamto monitor the air quality in processing areas.
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Thank you