Safety Protocols in the Food Industry and Emerging Concerns

103 Pages·2015·4.897 MB·English

by  Giovanni Gurnari (auth.)

SPRINGER BRIEFS IN MOLECULAR SCIENCE
CHEMISTRY OF FOODS
Giovanni Gurnari
Safety Protocols
in the Food
Industry and
Emerging
Concerns
123
SpringerBriefs in Molecular Science
Chemistry of Foods
Series editor
Salvatore Parisi, Industrial Consultant, Palermo, Italy
More information about this series at http://www.springer.com/series/11853
Giovanni Gurnari
Safety Protocols in the Food
Industry and Emerging
Concerns
123
GiovanniGurnari
BenaquamS.r.l.
San Marino
Italy
ISSN 2191-5407 ISSN 2191-5415 (electronic)
SpringerBriefs inMolecular Science
ISSN 2199-689X ISSN 2199-7209 (electronic)
Chemistryof Foods
ISBN 978-3-319-16491-5 ISBN 978-3-319-16492-2 (eBook)
DOI 10.1007/978-3-319-16492-2
LibraryofCongressControlNumber:2015934041
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Contents
Part I Prevention of Microbial Spreading
1 Decision Procedures and Strategies. . . . . . . . . . . . . . . . . . . . . . . . 3
1.1 Introduction to Safety Protocols in Food Industries. . . . . . . . . . . 3
1.2 The Role of the HACCP Manager: Food Risks and GMP. . . . . . 6
1.3 The Microbial Risk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
1.4 The Chemical Risk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
1.5 Microbial Decontamination and Related Risks. . . . . . . . . . . . . . 12
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
2 The Reduction of Microbial Spreading: Little Details,
Great Effects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
2.1 Basic Strategies Against Microbial Spreading
in Food Industries: An Overview . . . . . . . . . . . . . . . . . . . . . . . 19
2.2 Correct Selection of Raw Ingredients and Packaging
Materials. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
2.3 Segregation of Raw Materials . . . . . . . . . . . . . . . . . . . . . . . . . 24
2.4 Segregation of Packaging Materials and Equipments. . . . . . . . . . 26
2.5 Aerosolised Spreading. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
3 Hygiene of Food-Contact Approved Materials for Machinery. . . . . 31
3.1 Food-Contact Materials and Machinery: An Overview . . . . . . . . 31
3.2 Chemical Features of Suitable Food-Contact Surfaces. . . . . . . . . 33
3.3 Microbial Biofilms on Approved Food-Contact Surfaces. . . . . . . 38
3.4 Eradication of Microbial Biofilms. . . . . . . . . . . . . . . . . . . . . . . 39
3.5 Unexpected Complications: Protobiofilms . . . . . . . . . . . . . . . . . 41
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
v
vi Contents
4 The Hygienic Prevention of Food Contamination: The Role
of Technology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
4.1 Microbial Contamination in Food Industries
and Correlated Countermeasures: An Overview . . . . . . . . . . . . . 47
4.2 Sterilisation and Other Thermal Treatments
in Food Processing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
4.3 Chemical Treatments in Food Industries . . . . . . . . . . . . . . . . . . 52
4.4 Non-thermal Treatments in Food Industries . . . . . . . . . . . . . . . . 53
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Part II Disinfection Techniques and Risks
5 Technology, Chemistry and Food Hygiene: A Multidisciplinary
Approach for the Reduction of Microbial Risk . . . . . . . . . . . . . . . 63
5.1 The Microbial Risk in Food Industries: The HACCP
System is a Multidisciplinary Approach . . . . . . . . . . . . . . . . . . 63
5.2 The Microbial Risk in Food Industries: The Contribution
of Organic and Physical Chemistry. . . . . . . . . . . . . . . . . . . . . . 66
5.3 The Microbial Risk in Food Industries: Engineering
and Food Technology Considerations . . . . . . . . . . . . . . . . . . . . 68
5.4 The Microbial Risk in Food Industries: Regulatory
Norms and Reflections About Information Technology. . . . . . . . 70
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
6 The Chemistry of Disinfection: Ally or Enemy?. . . . . . . . . . . . . . . 75
6.1 Disinfection in Food Industries: Needs and Solutions . . . . . . . . . 75
6.2 Main Chemicals for Food Cleaning and Disinfection . . . . . . . . . 78
6.2.1 Cleaning Chemicals. . . . . . . . . . . . . . . . . . . . . . . . . . . 78
6.2.2 Sanitising Chemicals . . . . . . . . . . . . . . . . . . . . . . . . . . 83
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
7 Reasons for the Substitution of Chlorine in the Disinfection . . . . . . 93
7.1 Sanitisation in Food Industries: The Role of Chlorine-Based
Compounds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
7.2 Chlorine-Based Chemicals: Safety and Toxicological
Concerns. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
7.2.1 Odour Failures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
7.2.2 Corrosion Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
7.2.3 Irritating Effects on Skin and Respiratory Organs. . . . . . . 96
7.2.4 Production of Carcinogenic Substances. . . . . . . . . . . . . . 97
7.2.5 Explosion Risks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Abbreviations
134Cs Caesium-134
137Cs Caesium-137
AOAC Association of Official Analytical Chemists
A Water Activity
w
BRC British Retail Consortium
CCP Critical Control Point
CIP Clean-In-Place
ClO Chlorine Dioxide
2
COP Clean-Off-Place
C-PVC Chlorinated Polyvinyl Chloride
EDTA Ethylenediaminetetraacetic Acid
EU European Union
FAO Food Agriculture Organisation
FBO Food Business Operator
FDA Food and Drug Administration
FSA Food Standards Agency
GMO Genetically Modified Organism
GMP Good Manufacturing Practice
HACCP Hazard Analysis and Critical Control Points
HPP High Pressure Processing
IT Information Technology
kGy kGray
NACMCF National Advisory Committee on Microbiological Criteria for Foods
NaOCl Sodium Hypochlorite
O –UV Ozonisation and Ultraviolet Light
3
PEF Pulsed Electric Field
ppm Parts per million
US United States of America
vii
viii Abbreviations
USA United States of America
UV Ultraviolet
WHO World Health Organization
WIP Washing-In-Place
Part I
Prevention of Microbial Spreading