Microbial Risk Management in Food Processes: 2nd SAFOODNET workshop

Gun Wirtanen (Editor), Satu Salo (Editor)

Research output: Book/ReportBook (editor)

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 languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages100
ISBN (Electronic)978-951-38-7584-8
ISBN (Print)978-951-38-6343-2
Publication statusPublished - 2009
MoE publication typeC2 Edited books
EventMicrobiological risk management in food processes: 2nd SAFOODNET workshop - Lyngby, Denmark
Duration: 13 May 200815 Oct 2008

Publication series

SeriesVTT Symposium
Number260
ISSN0357-9387

Fingerprint

food processing
risk assessment
food
microbiology
disinfection
legislation
hazard
risk management
sampling
modeling
simulation
disinfectant

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

Wirtanen, G., & Salo, S. (Eds.) (2009). Microbial Risk Management in Food Processes: 2nd SAFOODNET workshop. Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 260
Wirtanen, Gun (Editor) ; Salo, Satu (Editor). / Microbial Risk Management in Food Processes : 2nd SAFOODNET workshop. Espoo : VTT Technical Research Centre of Finland, 2009. 100 p. (VTT Symposium; No. 260).
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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.",
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Wirtanen, G & Salo, S (eds) 2009, Microbial Risk Management in Food Processes: 2nd SAFOODNET workshop. VTT Symposium, no. 260, VTT Technical Research Centre of Finland, Espoo.

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/ReportBook (editor)

TY - BOOK

T1 - Microbial Risk Management in Food Processes

T2 - 2nd SAFOODNET workshop

A2 - Wirtanen, Gun

A2 - Salo, Satu

PY - 2009

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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.

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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 -

Wirtanen G, (ed.), Salo S, (ed.). Microbial Risk Management in Food Processes: 2nd SAFOODNET workshop. Espoo: VTT Technical Research Centre of Finland, 2009. 100 p. (VTT Symposium; No. 260).