Food and Hospitality OmanFood and Hospitality Oman

Eng. Joyce Haddad AbboudFood Industrial Engineer / Sanitary EngineerGeneral Coordinator of the food safety campaign inLebanese Ministry of Public Health

1

Understanding what are the solutions or strategies to beimplemented to improve the safety of all whatconsumers eat: at farm and processing stage, logisticsstage and retail stage.

2

PLANPLAN

1-Introduction

2-Solutions and strategies for improving the safety of the food From farm to Fork

A-Tracking new technological opportunities to enhance your food safety1-Tracability2-Examination of food

B-Extending the shelf life and minimizing product wastea-Factors influencing growth of microorganisms in foodb-Solutionsc-Detection

C-How do we control risk and ensure safe food is delivered to consumers.

D-Presenting the new trends in food pathogen testing, food labeling.

3-Conclusion

1-Introduction

2-Solutions and strategies for improving the safety of the food From farm to Fork

A-Tracking new technological opportunities to enhance your food safety1-Tracability2-Examination of food

B-Extending the shelf life and minimizing product wastea-Factors influencing growth of microorganisms in foodb-Solutionsc-Detection

C-How do we control risk and ensure safe food is delivered to consumers.

D-Presenting the new trends in food pathogen testing, food labeling.

3-Conclusion3

1-Introduction

-Being able to track food and know its whole journey from the farm to the consumersas much an opportunity as it is a line of defense in good food safety management

the risk of non-conforming foodgetting to market

efficient recall andcrisis management

It will reduce :

the risk of non-conforming foodgetting to market

efficient recall andcrisis management

It’s an opportunity for food companies to differentiate the quality of their productsand gain a competitive edge through having more control and visibility over foodsupply 4

A-Tracking new technological opportunities to enhance your food safetyA-Tracking new technological opportunities to enhance your food safety

1-Traceability

• The ability to follow the movement of a food through specified stage(s) ofproduction, processing and distribution (Codex Alimentarius)

2-Solutions and strategies for improving the safety ofthe food From farm to Fork

5

6

-Providers of corporate software and IT infrastructure are integrating modules fortraceability into their enterprise resource planning (ERP) systems.

-Digital solutions, such as barcodes and QR codes(quick response code):optical labelthat contains information about the item to which it is attached.

Logistics and softwareTraceability

Optimizing thewarehousing andordering process

Providing regulatorsand consumers withcritical information

Optimizing recall managementprocesses

7

Meat example

8

2-Examination of food

a- Radioactivity Detectors

NaI System: ORTEC FoodGuard-1 Sodium Iodide Food Monitor

HPGe System: ORTEC FoodGuard-2 HPGe Food MonitorNuclearSpectroscopySystems

b- Color Detectorb- Color Detector

Separates items by their colors, detecting the colors of things that pass before them,and using mechanical or pneumatic ejection devices to divert items whose colors donot fall within the acceptable range.

coffee, nuts, and oil crops, grains…coffee, nuts, and oil crops, grains…

9

c-Metal detector

Provide effective protection against ferrous and non-ferrous metals (aluminium,stainless steel, …)

Bread and bakery products, meat and sausage product, fruit, vegetables, dairyproducts, spices, sugar.

Examination

10

B-Extending the shelf life and minimizing product wasteB-Extending the shelf life and minimizing product waste

• Most perishable foods are vulnerable to microbial spoilage even under chilledconditions.

• Shelf life : unacceptable due to the growth of undesirable microorganisms:

Salmonella ,Campylobacter, Bacillus cereus ,Staphylococcus aureus

Good food practices

reduce the level of contamination

eliminate the potential risk of their growthto harmful levels

Extend the shelf life

11

a- Factors influencing growth of microorganisms in food:

- Water Activity

- pH

Bread, nuts and dried food Low aw

Fresh meats, milk High aw support microbial growth

Clostridium botullinum: controlled in acidified products by adding acid to lower thepH to 4.6 or below

- Nutrients

sugar, nitrate , sodium,….

12

- Temperature

The danger zone is between 5 and 60 °c , when is easiest forharmful bacteria to grow in food.

Refrigerated food needs to be kept at 5 or below.

Hot food need to be kept at 60 or above.

- TimeMinimize the time that food spends at these temperatures in order to keepfood safe.

- OxygenPresence or absence of O2 affects type of microbial population.

- TimeMinimize the time that food spends at these temperatures in order to keepfood safe.

- OxygenPresence or absence of O2 affects type of microbial population.

13

b- Solutions:

- Biological barriers:

Shells and other outer coverings protect food from microorganism invasion.

- Antimicrobial chemicals:

Naturally present in food (Lactic acid bacteria)

Or

Added to the food: preservatives, anti oxydants (citric acid, butylated hydroxyanisole,sorbic acid, calcium propionate, sodium nitrate ….

-Vacuum:

• Packing is a method of packaging that removes air from the package prior tosealing.

• Placing items in a plastic film package, removing air from inside, and sealing thepackage e.g: cheese, nuts…

b- Solutions:

- Biological barriers:

Shells and other outer coverings protect food from microorganism invasion.

- Antimicrobial chemicals:

Naturally present in food (Lactic acid bacteria)

Or

Added to the food: preservatives, anti oxydants (citric acid, butylated hydroxyanisole,sorbic acid, calcium propionate, sodium nitrate ….

-Vacuum:

• Packing is a method of packaging that removes air from the package prior tosealing.

• Placing items in a plastic film package, removing air from inside, and sealing thepackage e.g: cheese, nuts…

14

-Application of heat

Boiling (30min;100°c): Milk andwater

Pasteurization (70°c; 15s):dairy products. Ultra pasteurization(UHT)

(140°c; 2s): milk production,fruit juices, cream, soy milk,yogurt, wine, soups, honey,and stews.

Dry heat (170;1h):hot air oven,incineration,flaming

Solutions

Ultra pasteurization(UHT)(140°c; 2s): milk production,fruit juices, cream, soy milk,yogurt, wine, soups, honey,and stews.Autoclave (121°c; 15min): the

preferred method of sterilisation:canned food

15

-Low temperature

Refrigeration and freezing:Freezer:–18 to –35°C

Refrigerator1 to 4°C

Sublimation:from the solid phaseto the gas phase. Usedfor fruits, grains…

Irradiation: UV- X ray-gamma radiation usedfor juice, vegetables, spices...

Solutions

Irradiation: UV- X ray-gamma radiation usedfor juice, vegetables, spices...

16

c- Detection of microbial growth in food

Biosensors:-electrochemical-acoustical-optical sensors

Several applications have been developed for microbial analysis in foodindustries.

E. coli, staphylococcus, salmonella, listeria, as well as mycotoxin and enterotoxin

Several applications have been developed for microbial analysis in foodindustries.

E. coli, staphylococcus, salmonella, listeria, as well as mycotoxin and enterotoxin

17

a- Control of food source: RTF(ready to eat food)Ingredients

C-How do we control risk and ensure safe food is delivered to consumersC-How do we control risk and ensure safe food is delivered to consumers

b- Control at Receiving: from the supplier

• Refrigerated foods shall be delivered at a maximum of 8 °C / 46 °F

• Frozen foods : hard frozen and without signs of previous thawing at time of delivery.

c- Control of Cold Storage temperature

The company must have a food temperature control system for safe storage of time/temperature control for safety foods.

Product critical limit: 5 °C / 41 °F

b- Control at Receiving: from the supplier

• Refrigerated foods shall be delivered at a maximum of 8 °C / 46 °F

• Frozen foods : hard frozen and without signs of previous thawing at time of delivery.

c- Control of Cold Storage temperature

The company must have a food temperature control system for safe storage of time/temperature control for safety foods.

Product critical limit: 5 °C / 41 °F

18

d-Control of preparation

GMP/GHP

19

1- Control of Food Cooking:

Temperature control system for safe cooking of high risk foods.

Fish, Shell fish, Crustaceans 65 °C / 149 °FFish, shell fish 70 °C / 158 °F

Un-pasteurized Eggs 74 °C / 165 °FUn-pasteurized Dairy 72 °C / 162°F

Poultry 74 °C / 165 °FMeats1 65 °C / 149°F

2-Control of Food Chilling :

Critical limits

2-Control of Food Chilling :

Critical limits

Food core temperature to pass temperature interval of :

• 60 °C / 140 °F to 10 °C / 50 °F within 4 hours.

• 57 °C / 135 °F to 21 °C/ 70 °F (core) within 2 hours and from 21 °C/ 70 °F to 5 °C / 41 °F inan additional 4 hours. (FDA Food core)

20

Logical route to defining the organization of good practices.

21

a-Food Packaging and Packaging Interaction

Package integrity/leak detectors and on-line vision, X-ray, gamma ray, laser imaging andultrasound technology systems

b-Environmental Monitoring and Sanitation

-ATP bioluminescence-Rapid test kits that detect generic E. coli and coliforms-Microbial air samplers-Automatic hand washing system and chemical sanitizers-Data loggers(time temperature/time humidity)

D-Presenting the new trends in food pathogen testing, food labelingD-Presenting the new trends in food pathogen testing, food labeling

-ATP bioluminescence-Rapid test kits that detect generic E. coli and coliforms-Microbial air samplers-Automatic hand washing system and chemical sanitizers-Data loggers(time temperature/time humidity)

c-Mycotoxins, Naturally Occurring Toxins and Environmental Contaminants

Rapid tests exist for many mycotoxins and naturally occurring toxins such as aflatoxin,histamine, and saxitoxin

22

d- Allergens

ELISA-based test kits.

e- Irradiation / Pathogen Destruction and Control Technologies.

based on :-ultrasonic thermal processing,-aseptic processing and pasteurization techniques,-verification systems to check whether pathogens have in fact been destroyed

23

track your food from farm to fork will contributetrack your food from farm to fork will contribute

good foodsafety

management

good foodsafety

management

confidence ofconsumer

confidence ofconsumer

reducing foodborne diseasesreducing foodborne diseases

3-Conclusion

track your food from farm to fork will contribute

ensuring safefood

ensuring safefood

better qualityof food

better qualityof food

efficient recall offood

efficient recall offood

24

www.forkintheroad.com/follow-your-food

www.foodafactoflife.org.uk › 5-8 Years › Food and Farming

www.foodprocessing.com › Articles › 2006

www.eufic.org/.../Food_shelf_life_and_its_importance_for_consumer

www.epa.gov/sites/production/files/2015.../cotterman.pdf

www.ec.europa.eu/food/training/haccp_en.pdf

www.aqualab.com/.../the-effect-of-water-activity-on-shelf-life

References

25

www.foodafactoflife.org.uk › 5-8 Years › Food and Farming

www.wrap.org.uk/.../reducing-food-waste-extending-product-life

www.ilsi-india.org/conference.../Mrs.%20Shashi%20Sareen.pdf

www.foodandhospitalityoman.com/agenda.php

www.incpen.org/docs/MpagalileOrlandoFAOMarch2013.pdf

www.lamission.edu/lifesciences/lecturenote/.../chap06growth.pdf

26