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OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE and Nacl-FREE PROCESSING IMPLEMENTATION

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FOOD SAFETY IN FAST DRYING (QDS PROCESS®) OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE AND NaCl-FREE PROCESSING IMPLEMENTATION Katharina STOLLEWERK Dipòsit legal: GI. 1725-2012 http://hdl.handle.net/10803/96264 Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.0 No adaptada de Creative Commons PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Katharina Stollewerk May, 2012 PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Author: Katharina Stollewerk 2012 PhD Programme in Technology PhD Supervisors: Dr. Josep Comaposada Beringues and Dr. Anna Jofré Fradera Tutor: Dr. Carmen Carretero Romany Dissertation submitted to apply for the Doctor degree by the University of Girona Katharina Stollewerk Dr. Josep Comaposada Dr. Anna Jofré Dr. Carmen Carretero Dr. Josep Comaposada i Beringues, director of the Subprogram New process technologies in the food industry (Food Technology Programme) and Dr. Anna Jofré i Fradera, researcher of the Food Safety Programme of IRTA, El Dr. Josep Comaposada i Beringues, director del Subprograma de noves tecnologies de procés a la indústria alimentària (Programa de tecnologia alimentària) i la Dra. Anna Jofré i Fradera, investigadora del Programa de seguretat alimentària de l’IRTA, CERTIFY: That they have supervised the present PhD thesis entitled “Food safety in fast drying (QDS process®) of dry-cured meat products: High pressure and NaCl-free processing implementation” and presented by Katharina Stollewerk for obtaining the Ph.D. degree. CERTIFIQUEN: Que aquest treball titulat “Food safety in fast drying (QDS process®) of dry-cured meat products: High pressure and NaCl-free processing implementation” i presentat per Katharina Stollewerk per a l’obtenció del títol de doctora ha estat realizat sota la nostra direcció. Dr. Josep Comaposada Beringues Dra. Anna Jofré Fradera This work has been funded by INIA through a predoctoral fellowship and by the CDTI project CENIT-2007-2016 (Contribution of new technologies to the development of future food, FUTURAL) from the Spanish Ministry of Industry, Tourism and Trade through the participation of Metalquimia, S.A. and Casademont, S.A. Für meine Großeltern Herbert und Hertha Stollewerk Heinz und Hannelore Jerabek “Todo parece imposible – hasta que se hace” (Neslon Mandela) Danksagung Wenn mich eines Tages jemand fragen wird: „Hat dir deine Dissertation gefallen?“ Werde ich darauf sagen können - mit voller Überzeugung: „Ja! Es war eine tolle Zeit, ich habe viel gelernt, und würde es sofort wieder tun.“ Aber dass ich das so sagen kann, verdanke ich – in erster Linie - Anna und Josep – oder Josep und Anna – meinen beiden Direktoren, die nicht nur hervorragend zusammengearbeitet haben, sondern auch mich hervorragend betreut haben. Ich danke ihnen für die Möglichkeit, mit ihnen meine Doktorarbeit gemacht haben zu können, ihre Unterstützung, ihren fachlichen Beitrag und ALLES, was ich von und mit ihnen lernen konnte. Besonders danke ich Anna für ihre motivierende Art, ihre Art und Weise zu strukturieren, ihre Taktik und ihr Talent, Freude am Arbeiten zu vermitteln. Bei Josep bedanke ich mich für seine Geduld, seine Zeit und seine Ideen, die mir oft weiterhalfen. Ich bedanke mich bei Margarita Garriga, Leiterin des Food Safety Programmes, für ihre Planung, ihre klare Linie, ihren fachlichen Rat und ihre Lösungen, sie sie immer hatte wenn ich sie um eine bat. Ich danke Cinto Arnau, Leiter des Food Technology Programmes, der mir mit seinem Fachwissen und seinen Erfahrungen weiterhalf, immer wenn es notwendig war. Ich bedanke mich bei meinen Arbeitskolleginnen. Den Wissenschaftlerinnen Teresa, Sara, Belen und Nico und den Labortechnikerinnen: Yolanda, Montse, Carmen, Sandry, Adriana und Nuria. Ich hatte großes Glück, mit euch zusammen arbeiten zu können - ihr seid ein tolles Micro-Team! Danke, dass ihr da wart. Ich bedanke mich bei meinen Bürokolleginnen Raquel, Anna, Martha, Eva und Albert für die nette Zeit im Polivalent und fürs Zuhören. Ich bedanke mich bei meinen Freund(inn)en: Bei Clara: wenn du nicht gewesen wärst, dann hätte ich nie so einen tollen Bewerbungsbrief geschrieben, IRTA hätte mich wahrscheinlich nicht genommen und ich würde immer noch in Tirol arbeiten. Bei Cornelia: dafür dass du mir jedes Mal wieder zeigst, dass man die Sachen einfach machen muss anstatt sie lange vor sich herzuschieben. Bei meiner Martha: dafür, dass du für mich da bist und an mich denkst. Bei Martina: für die vielen Gespräche, in denen du mich immer wieder zum Nachdenken angeregt hast und mir einen Spiegel vor Augen gehalten hast. Bei Bri und Elsa: danke, dass ihr da wart. Vor allem zu Beginn meiner IRTA Zeit. Wenn ihr nicht gewesen wärt, weiß ich nicht, ob es mir so gut gefallen hätte, dass ich länger hätte bleiben wollen und vielleicht hätte ich dann diese Dissertation nie begonnen. Dank euch habe ich viele liebe Leute kennengelernt: Carolina, Bego, Anna, Mireia, Nuri C., Esther, mit denen ich schöne Zeiten verbringen durfte und mit denen ich heute befreundet bin. Man sagt, dass wenn man ins Ausland geht, deine Freunde deine Familie werden. Für mich seid ihr sie geworden. Ich hatte großes Glück euch kennengelernt zu haben und habe euch viel zu verdanken. Danke 1000 mal. Ein besonderer Dank gilt auch dir, Nuri P.: Du hast mir oft weitergeholfen, wenn ich allein nicht mehr wusste wohin. Danke für die vielen motivierenden Gespräche, für die Zeit, die du dir genommen hast und für die vielen lustigen Dinge, die wir gemeinsam erlebt haben. Danke an Sara und Cristina, fürs mich motivieren, fürs sich mit mir treffen und fürs für mich da sein. Ein großes Danke geht an Andreas Landl: Danke Andi, dass du da warst, dafür dass du mich hier in Girona vor 5 Jahren willkommen geheissen hast, für deine Hilfe, für die Einführung ins Leben in Girona und für die vielen philosophischen Gespräche mit dir. Mein größter Dank gilt meinen Eltern Hannelore und Gerald, ohne deren Hilfe in jeder Hinsicht es nicht gegangen wäre. Danke, dass ihr immer an mich geglaubt habt, mir zugehört habt und mir immer Energie geschickt habt, indem ihr an mich gedacht habt. Danke für eure vielen Ideen und hilfreichen Vorschläge und dafür, dass ihr mich überallhin besuchen kommt! Ein spezieller Dank gilt meiner Schwester Meggie: Danke für die stundenlangen Telefongespräche und dafür, dass du immer auf meiner Seite bist. Danke an meine Brüder Raphael und Christopher-Johannes: Ich weiß, dass es manchmal nicht leicht ist für euch, mich zu verstehen, aber ich danke euch trotzdem für euer Interesse an dieser Doktorarbeit und dafür, dass ihr bei mir seid auch wenn wir weit auseinander wohnen. Meinen Großeltern Herbert, Heinz und Hannelore danke ich das viele viele Daumenhalten: wie man sieht, hat es sich ausgezahlt. Danke, für euer Interesse und fürs viele an mich denken. Von ganzem Herzen bedanke ich mich hiermit abschließend, aber mindestens genauso viel wie bei allen anderen, bei meinem Sergi: Ich danke dir, dass du diese ganze Zeit bei mir warst, ganz besonders in den letzten Monaten, die nicht leicht waren. Danke für deine Hilfe, fürs Zuhören, fürs Motivieren, fürs Ablenken, ...und fürs Aushalten. Eine große Umarmung. Agradecimientos Cuando alguien me pregunte algun día si me gustó hacer la tesis, le dire: “Si! Fue una etapa muy buena, aprendí mucho y lo volvería a hacer.“ Pero esto solo puedo decirlo – en primer lugar – gracias a Anna y Josep – o Josep y Anna- mis diectores, que no solo han trabajado juntos de una forma excelente, sino porque su supervisión ha sido también excelente. Les agradeczo la oportunidad de haber podido escribir la tesis con ellos, su apoyo, su contribución profesional y TODO lo que he podido aprender de ellos y con ellos. Especialmente agradazco a Anna por su manera de trabajar siempre motivante, su forma de estructurar las cosas, su táctica y su talento para transmitir alegria en el trabajo y a Josep por su paciencia, su tiempo y sus ideas que me han ayudado en muchas ocasiones. Agradeczo a Margarita Garriga, jefa del programa de Seguridad Alimentaria, su planificación, su linea clara de trabajo, su consejo profesional y las soluciones que siempre ha tenido cuando le he preguntado. Agradezco a Cinto Arnau, jefe del programa de Tecnologia Alimentaria, su asistencia con su experiencia y pericia siempre que ha sido necesario. Gracias a mis colegas de trabajo. A las investigadoras: Teresa, Sara, Belen y Nico y las tecnicas: Yolanda, Montse, Carmen, Sandry, Adriana y Nuria. He tenido mucha suerte de haber podido trabajar con vosotras. Sois un Micro-Team estupendo. Gracias, por haber estado aqui. Gracias a mis colegas del despacho Raquel, Anna, Marta, Eva y Albert por el tiempo compartido en la Polivalent y por escucharme. Gracias a mis amig@s: A Clara: si no hubieras estado tu, nunca hubiera escrito una carta de motivación tan buena y IRTA a lo mejor no me hubiera acojido y yo aun estaría trabajando en Tirol. A Cornelia, porque siempre me has enseñado que las cosas simplemente se tienen que hacer y no posponer. A mi Martha, por estar aquí por mi y por pensar en mi. A Martina, por muchas y muchas charlas, en las que me has hecho pensar y reflexionar. Gracias a Bri y Elsa, por haber estado aquí – sobre todo al inicio de mi estada en IRTA. Si no hubierais estado vosotras, no sé si me hubiera gustado tanto y a lo mejor no hubiera ni empezado mi tesis. A traves de vosotras conocí muchas personas: Carolina, Bego, Anna, Mireia, Nuri C., Ester, con las que pase muchos ratos buenos y ahora son mis amigas. Se dice, que “cuando te vas al extranjero, tus amigos serán tu familia“ – y para mi, lo habeis sido vosotras.
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    Food Safety Terms and Definitions Adenosine Triphosphate Testing (ATP) – ATP is found in all animal, plant, bacterial, yeast, and mold cells. It occurs in food and in microbial contamination. The ATP test uses bioluminescence to detect the presence of ATP left on a surface after cleaning to verify the removal of product that could contribute to microbiological contamination on product contact surfaces. Adulteration – To make imperfect by adding extraneous, improper, or inferior ingredients. American National Standards Institute (ANSI) - ANSI facilitates the development of American National Standards (ANS) by accrediting the procedures of standards developing organizations (SDOs). Audit – A systematic, independent, and documented examination (through observation, investigation, records review, discussions with employees of the audited entity, and, as appropriate, sampling and laboratory analysis) to assess an entity’s food safety processes and procedures. Auditor – A person who conducts an audit. Back Siphonage – The flowing back of used, contaminated, or polluted water from plumbing fixture or vessel into the pipe which feeds it; caused by reduced pressure in the pipe. Certificate of Analysis (COA) – A document containing test results that are provided to the customer by the supplier to demonstrate that product meets the defined test. Control Point – Any step in the process at which biological, chemical or physical hazards can be controlled, reduced or eliminated. Corrective Action – Documented procedures followed when a process or product deviation occurs. Critical Control Points (CCP) – A point, step, or procedure in a food process at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce such a hazard to an acceptable level.
  • Salmonella What Are Salmonella?

    Salmonella What Are Salmonella?

    Salmonella What are Salmonella? Salmonella are bacteria that can make people sick with an infection called salmonellosis. Salmonella bacteria live in the intestines of people and many animals. They are usually transmitted to people when they eat foods contaminated with the bacteria, but can also be transmitted through contact with animals or their environment. Medical illustration of Salmonella bacteria How common is Salmonella Who gets infected with infection? Salmonella? Anyone can become infected with Salmonella. CDC estimates that Groups at highest risk for severe illness include: Salmonella causes • Children younger than 5 years • Adults older than 65 approximately 1.2 million • People with weakened immune systems, such illnesses and 450 deaths as people with HIV, diabetes, or undergoing every year in the United cancer treatment States. Salmonella infection What are the complications is most common in June, of Salmonella infection? July, and August. The illness usually lasts 4 to 7 days, and most people recover without antibiotic treatment. In some cases, diarrhea may be so severe that the person needs to be hospitalized. In rare cases, infection may spread from the intestines to the bloodstream, and then to other parts of the body. In these people, Salmonella can cause death unless the person is treated promptly with antibiotics. Some types of Salmonella are becoming increasingly resistant to antibiotics. Antibiotic resistance may be associated with increased risk of hospitalization, development of a bloodstream infection, or treatment failure. CS267331-B September 2016 What are the symptoms of How are Salmonella infections linked Salmonella? to outbreaks? Most people infected with Salmonella develop the A series of events occurs between the time a person following signs and symptoms 12 to 72 hours after is infected and the time public health officials can exposure to the bacteria: determine that the person is part of an outbreak.