Microbial Risk Management in Food Processes: 2nd SAFOODNET workshop

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.