Risk Assessment of Microbial Problems and Preventive Actions in Food Industry

1st SAFOODNET Open Seminar

Gun Wirtanen (Editor), Satu Salo (Editor)

Research output: Book/ReportBook (editor)Scientificpeer-review

Abstract

Harmful microbes may enter the manufacturing process and reach the end product in several ways e.g. through raw materials, air in the manufacturing area, chemicals employed, process surfaces or factory personnel. The elimination of microbes growing on surfaces, this growth is also known as biofilm formation, in both direct and indirect contact with the food products produced is a very difficult and demanding task because many factors e.g. temperature, time, mechanical and chemical forces affect the microbial detachment. The target of microbial control in a process line is twofold: to prevent the entrance and establishment of harmful microbes on process surfaces and to limit the number or activity of microbes by controlling deposit formation. The second open seminar Risk assessment of microbiological problems and preventive actions in food industry, which was held in Istanbul 22nd-23rd of October 2007, focused on risk assessment, Good Manufacturing Practises (GMP), Hazard Analysis Critical Control Point (HACCP) as well as hygienic design and other primary tools used in controlling microbiological hazards in food industry. Identification of definitive critical control points, however, is difficult and the implementation of effective HACCP programs can be complex and slow. In EU Member States HACCP programs have been implemented for years in food, packaging and other food related processing industries e.g. lubricant industry. As can be seen from these proceedings significant experience was distributed and discussed in this seminar. The abstracts and group works of the participants are also published in this publication.
Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages184
ISBN (Electronic)978-951-38-6326-5
ISBN (Print)978-951-38-6325-8
Publication statusPublished - 2008
MoE publication typeNot Eligible
EventRisk Assessment of Microbial Problems and Preventive Actions in Food Industry: 2nd SAFOODNET Open Seminar - Istanbul, Turkey
Duration: 22 Oct 200723 Oct 2007

Publication series

NameVTT Symposium
PublisherVTT
No.251
ISSN (Print)0357-9387
ISSN (Electronic)1445-0873

Fingerprint

food industry
critical analysis
risk assessment
hazard
manufacturing
food
lubricant
industry
chemical process
biofilm
air
temperature
programme

Keywords

  • risk assessment
  • food processing
  • good hygiene practices
  • hygienic design
  • contamination routes
  • pathogens
  • microbial contaminants
  • biofilm
  • cleaning
  • disinfection
  • antimicrobial effects

Cite this

Wirtanen, G., & Salo, S. (Eds.) (2008). Risk Assessment of Microbial Problems and Preventive Actions in Food Industry: 1st SAFOODNET Open Seminar. Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 251
Wirtanen, Gun (Editor) ; Salo, Satu (Editor). / Risk Assessment of Microbial Problems and Preventive Actions in Food Industry : 1st SAFOODNET Open Seminar. Espoo : VTT Technical Research Centre of Finland, 2008. 184 p. (VTT Symposium; No. 251).
@book{f2c7f4677b0743329453a91fb5791ccf,
title = "Risk Assessment of Microbial Problems and Preventive Actions in Food Industry: 1st SAFOODNET Open Seminar",
abstract = "Harmful microbes may enter the manufacturing process and reach the end product in several ways e.g. through raw materials, air in the manufacturing area, chemicals employed, process surfaces or factory personnel. The elimination of microbes growing on surfaces, this growth is also known as biofilm formation, in both direct and indirect contact with the food products produced is a very difficult and demanding task because many factors e.g. temperature, time, mechanical and chemical forces affect the microbial detachment. The target of microbial control in a process line is twofold: to prevent the entrance and establishment of harmful microbes on process surfaces and to limit the number or activity of microbes by controlling deposit formation. The second open seminar Risk assessment of microbiological problems and preventive actions in food industry, which was held in Istanbul 22nd-23rd of October 2007, focused on risk assessment, Good Manufacturing Practises (GMP), Hazard Analysis Critical Control Point (HACCP) as well as hygienic design and other primary tools used in controlling microbiological hazards in food industry. Identification of definitive critical control points, however, is difficult and the implementation of effective HACCP programs can be complex and slow. In EU Member States HACCP programs have been implemented for years in food, packaging and other food related processing industries e.g. lubricant industry. As can be seen from these proceedings significant experience was distributed and discussed in this seminar. The abstracts and group works of the participants are also published in this publication.",
keywords = "risk assessment, food processing, good hygiene practices, hygienic design, contamination routes, pathogens, microbial contaminants, biofilm, cleaning, disinfection, antimicrobial effects",
editor = "Gun Wirtanen and Satu Salo",
year = "2008",
language = "English",
isbn = "978-951-38-6325-8",
series = "VTT Symposium",
publisher = "VTT Technical Research Centre of Finland",
number = "251",
address = "Finland",

}

Wirtanen, G & Salo, S (eds) 2008, Risk Assessment of Microbial Problems and Preventive Actions in Food Industry: 1st SAFOODNET Open Seminar. VTT Symposium, no. 251, VTT Technical Research Centre of Finland, Espoo.

Risk Assessment of Microbial Problems and Preventive Actions in Food Industry : 1st SAFOODNET Open Seminar. / Wirtanen, Gun (Editor); Salo, Satu (Editor).

Espoo : VTT Technical Research Centre of Finland, 2008. 184 p. (VTT Symposium; No. 251).

Research output: Book/ReportBook (editor)Scientificpeer-review

TY - BOOK

T1 - Risk Assessment of Microbial Problems and Preventive Actions in Food Industry

T2 - 1st SAFOODNET Open Seminar

A2 - Wirtanen, Gun

A2 - Salo, Satu

PY - 2008

Y1 - 2008

N2 - Harmful microbes may enter the manufacturing process and reach the end product in several ways e.g. through raw materials, air in the manufacturing area, chemicals employed, process surfaces or factory personnel. The elimination of microbes growing on surfaces, this growth is also known as biofilm formation, in both direct and indirect contact with the food products produced is a very difficult and demanding task because many factors e.g. temperature, time, mechanical and chemical forces affect the microbial detachment. The target of microbial control in a process line is twofold: to prevent the entrance and establishment of harmful microbes on process surfaces and to limit the number or activity of microbes by controlling deposit formation. The second open seminar Risk assessment of microbiological problems and preventive actions in food industry, which was held in Istanbul 22nd-23rd of October 2007, focused on risk assessment, Good Manufacturing Practises (GMP), Hazard Analysis Critical Control Point (HACCP) as well as hygienic design and other primary tools used in controlling microbiological hazards in food industry. Identification of definitive critical control points, however, is difficult and the implementation of effective HACCP programs can be complex and slow. In EU Member States HACCP programs have been implemented for years in food, packaging and other food related processing industries e.g. lubricant industry. As can be seen from these proceedings significant experience was distributed and discussed in this seminar. The abstracts and group works of the participants are also published in this publication.

AB - Harmful microbes may enter the manufacturing process and reach the end product in several ways e.g. through raw materials, air in the manufacturing area, chemicals employed, process surfaces or factory personnel. The elimination of microbes growing on surfaces, this growth is also known as biofilm formation, in both direct and indirect contact with the food products produced is a very difficult and demanding task because many factors e.g. temperature, time, mechanical and chemical forces affect the microbial detachment. The target of microbial control in a process line is twofold: to prevent the entrance and establishment of harmful microbes on process surfaces and to limit the number or activity of microbes by controlling deposit formation. The second open seminar Risk assessment of microbiological problems and preventive actions in food industry, which was held in Istanbul 22nd-23rd of October 2007, focused on risk assessment, Good Manufacturing Practises (GMP), Hazard Analysis Critical Control Point (HACCP) as well as hygienic design and other primary tools used in controlling microbiological hazards in food industry. Identification of definitive critical control points, however, is difficult and the implementation of effective HACCP programs can be complex and slow. In EU Member States HACCP programs have been implemented for years in food, packaging and other food related processing industries e.g. lubricant industry. As can be seen from these proceedings significant experience was distributed and discussed in this seminar. The abstracts and group works of the participants are also published in this publication.

KW - risk assessment

KW - food processing

KW - good hygiene practices

KW - hygienic design

KW - contamination routes

KW - pathogens

KW - microbial contaminants

KW - biofilm

KW - cleaning

KW - disinfection

KW - antimicrobial effects

M3 - Book (editor)

SN - 978-951-38-6325-8

T3 - VTT Symposium

BT - Risk Assessment of Microbial Problems and Preventive Actions in Food Industry

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Wirtanen G, (ed.), Salo S, (ed.). Risk Assessment of Microbial Problems and Preventive Actions in Food Industry: 1st SAFOODNET Open Seminar. Espoo: VTT Technical Research Centre of Finland, 2008. 184 p. (VTT Symposium; No. 251).