Fundamental to the HACCP philosophy is the identification of specific
hazards and measures for their prevention. The method involves the
identification of critical control points and procedures for monitoring them.
The definition of a hazard includes unacceptable contamination of a
biological, chemical or physical nature. However, the total cleanliness of the
process facilities prior to initiating productions is based mainly on
measuring the bacterial load with traditional microbiological tests. It is
possible that the test result is not an indicator of the cleanliness, it only
shows that there are no viable organisms on the surface. It is possible that
there are clemical residues of the cleaning agents left on the surface. This
is not allowed but usually no tests are run to avoid this.
The luminescent bacteria light inhibition method can be used to measure low
amounts of residues both in liquids and on surfaces. In this study we present
data on the method and results obtained in the food industry in Scandinavian
countries during the 'DairyNet – Hygiene Control in Dairies' project.
|Title of host publication||34th R3-Nordic Contamination Control Symposium|
|Place of Publication||Espoo|
|Publisher||VTT Technical Research Centre of Finland|
|Publication status||Published - 2003|
|MoE publication type||B3 Non-refereed article in conference proceedings|
|Event||34th R3-Nordic Contamination Control Symposium - Turku, Finland|
Duration: 2 Jun 2003 → 4 Jun 2003
|Conference||34th R3-Nordic Contamination Control Symposium|
|Period||2/06/03 → 4/06/03|