Abstract
Microbial risk management is difficult and very important
in food processing and although we have common EU
legislation for food producers microbial risk management
needs to be improved and harmonized within EU countries.
Microbial risk management consists of several parts.
Knowledge of hygienic design and factory layout can
prevent severe microbial hazards. Virtual simulations and
modelling can help in testing and improving the hygienic
design of complex food processing lines. Microbiological
sampling from large and closed process equipment is
challenging. Choosing suitable cleaning agents and
disinfectants for various food processing equipment and
process environment requires knowledge about efficacy of
chemicals and properties of surface materials. Estimation
of severities and probabilities of microbiological risks
in food factories is dependent on the experience of the
person doing the estimation. Decision support tools such
as HYGRAM can be used for making risk assessment in food
factories. The workshop on Microbiological risk
management in food processes was held in Lyngby (Denmark)
13th-15th of October 2008. The theoretical session
focused on preventive activities such as hygienic design,
factory layout, applications of mathematical models and
predictive microbiology, applying and efficacy testing of
cleaning agents and disinfectants, HACCP and risk
assessment. The theoretical part prepared participants to
three practical exercises; hygienic design based on
cleaning flows in pipelines and dismantling of small
equipment, testing disinfection efficacy and residues of
disinfectants and HACCP-based risk assessment. The
participant abstracts are also published in this
publication.
Original language | English |
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Place of Publication | Espoo |
Publisher | VTT Technical Research Centre of Finland |
Number of pages | 100 |
ISBN (Electronic) | 978-951-38-7584-8 |
ISBN (Print) | 978-951-38-6343-2 |
Publication status | Published - 2009 |
MoE publication type | C2 Edited books |
Event | Microbiological risk management in food processes: 2nd SAFOODNET workshop - Lyngby, Denmark Duration: 13 May 2008 → 15 Oct 2008 |
Publication series
Series | VTT Symposium |
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Number | 260 |
ISSN | 0357-9387 |
Keywords
- microbial risk assessment
- food processing
- preventive activities
- corrective actions
- critical control points
- HACCP
- Good Management Practice
- GMP
- harmful microbes
- pathogens
- microbiological risk management
- equipment design
- surface materials
- layout
- cleaning
- disinfection
- contamination routes
- monitoring
- product quality
- sampling
- training
- documentation