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 language | English |
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Place of Publication | Espoo |
Publisher | VTT Technical Research Centre of Finland |
Number of pages | 184 |
ISBN (Electronic) | 978-951-38-6326-5 |
ISBN (Print) | 978-951-38-6325-8 |
Publication status | Published - 2008 |
MoE publication type | Not Eligible |
Event | Risk Assessment of Microbial Problems and Preventive Actions in Food Industry: 2nd SAFOODNET Open Seminar - Istanbul, Turkey Duration: 22 Oct 2007 → 23 Oct 2007 |
Publication series
Series | VTT Symposium |
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Number | 251 |
ISSN | 0357-9387 |
Keywords
- risk assessment
- food processing
- good hygiene practices
- hygienic design
- contamination routes
- pathogens
- microbial contaminants
- biofilm
- cleaning
- disinfection
- antimicrobial effects