Abstract
| Original language | English |
|---|---|
| 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 |
|---|---|
| Number | 260 |
| ISSN | 0357-9387 |
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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
Cite this
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Microbial Risk Management in Food Processes : 2nd SAFOODNET workshop. / Wirtanen, Gun (Editor); Salo, Satu (Editor).
Espoo : VTT Technical Research Centre of Finland, 2009. 100 p. (VTT Symposium; No. 260).Research output: Book/Report › Book (editor)
TY - BOOK
T1 - Microbial Risk Management in Food Processes
T2 - 2nd SAFOODNET workshop
A2 - Wirtanen, Gun
A2 - Salo, Satu
PY - 2009
Y1 - 2009
N2 - 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.
AB - 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.
KW - microbial risk assessment
KW - food processing
KW - preventive activities
KW - corrective actions
KW - critical control points
KW - HACCP
KW - Good Management Practice
KW - GMP
KW - harmful microbes
KW - pathogens
KW - microbiological risk management
KW - equipment design
KW - surface materials
KW - layout
KW - cleaning
KW - disinfection
KW - contamination routes
KW - monitoring
KW - product quality
KW - sampling
KW - training
KW - documentation
M3 - Book (editor)
SN - 978-951-38-6343-2
T3 - VTT Symposium
BT - Microbial Risk Management in Food Processes
PB - VTT Technical Research Centre of Finland
CY - Espoo
ER -