International Food & Meat Topics
Volume 29 Number 6 (2018) Improving the global safety and quality of food & meat
WORKING SMART Driving efficiency in meat and poultry coding
PROCESSING Innovative solutions for obtaining high quality proteins
PACKAGING SYSTEMS We look at options from around the world
FOOD SAFETY Modern practices for poultry processors
CONTAMINANTS Product inspection equipment delivers patty perfection
SHELF-LIFE Determining how to keep product safe and desirable
PUBLISHED BY Positive Action Publications Ltd PUBLISHER & EDITOR foodforthought NIGEL HORROX [email protected]
MARKETING TEAM espite the latest technology, respective standards and require- CLAIRE FUSSEY new product forms, rapid ments that not only ensure a high [email protected] Ddetection tools, safety level of food quality but also COLIN FOSTER certifications, regulations, audits position the EU in the competitive [email protected] and HACCP, is everyone pulling in global market. TIM BROWN the same direction? Is there a lack In Europe there are numerous [email protected] of standardisation in food safety challenges and the food system is ALISON BURDASS resulting in compliance failures and under severe stress. These [email protected] an evolving antimicrobial resistance challenges include increasing STEPH WEIGHTMAN [email protected] problem? concentration of the supply chain, Just reflect on the following facts changing diet trends with an PRODUCTION that WHO recently highlighted: increased consumer dependency on SARAH DOVE [email protected] Man must have access to safe and digital services or dietary choices, nutritious food. Over 200 diseases price volatility, climate change, DESIGN & DIGITAL (bacterial, viral, fungal and demographic imbalances, decreased MATTHEW BAKER [email protected] chemical) can afflict almost 10% of agricultural productivity, the the human population with emergence of antibiotic resistance, SUBSCRIPTIONS 1,250,000 deaths every year. and the depletion of natural SALLY WALKER [email protected] Children under five years of age resources including land, water, are highly prone to foodborne energy, and fertilisers. ACCOUNTS diseases and act as transmission Modern technologies may provide ANNE SMITH [email protected] vehicles for 40% of these 200 answers for existing and emerging diseases. challenges in food safety but they Food safety, nutrition, and food may also include new risks for food The copyright for material appearing in International Food & Meat Topics is held by Positive Action Publications Ltd. security are interdependent. production. Production of editorial material, in whole or part, from this Unhygienic food creates a serious These challenges will provide real publication requires written permission of the copyright holder. Positive Action Publications, its editors and the cycle of disease and malnutrition, opportunities for graduates contributors accept no liability for the contents of International Food & Meat Topics and the views expressed in especially in the very young, the entering the food sector in the it are statements and opinions of the authors and do not very old and the sick. future. We should work with these necessarily constitute representations of fact. Socioeconomic development is people and manage this evolving The publishers accept no liability for late or non-delivery. No refund can be made after fulfilment has begun. delayed due to foodborne diseases. picture in order to carefully advise International Food & Meat Topics (ISSN 2398-9017) is The EU Food policy and legislative consumers and customers of what published six times a year (February, April, June, August, October, December) by Positive Action Publications Ltd framework enforces or proposes we are doing and why. n and distributed in the USA by UKP Worldwide, 3390 Rand Road, South Plainfield, NJ 07080. Periodicals postage paid at Rahway, NJ and at additional mailing offices. Postmaster: Send address changes to International Keeping workflow sweet! Food & Meat Topics, Positive Action Publications, Cover Picture: (Photo courtesy of Jeros A/S) c/o 3390 Rand Road, South Plainfield NJ 07080.
International Food & Meat Topics • Volume 29 Number 6 3
The targeted technical publication for progressive food and meat professionals seeking the latest worldfocus global technical information An executive summary of key international issues SUBSCRIPTIONS International Food & Meat Topics is Texas published six times a year and your subscription includes a free digital edition Keep an open mind on botulism Four babies under 12 months old recently contracted botulism poisoning in Texas, USA. They Subscription rate had all been given pacifiers containing honey before they became sick. The first baby 1 year – £UK60 became ill in mid-August, with the last one showing symptoms at the end of October. Texas 2 years – £UK90 officials say all four babies had to be admitted to hospital for life saving treatment. Botulism inclusive of airmail poisoning attacks the nervous system and often paralyses muscles used for breathing, causing death. Honey can contain spores of Clostridium botulinum, an organism that Group & multiple title produces a potent neurotoxin known to cause this disease. Botulism occurs rarely and discounts available sporadically, but we should not yet confine this disease to the history text books. Subscribe online today @ www.positiveaction.co.uk or contact California Sally Walker [email protected] Genetic fingerprinting solves E. coli O157 source For details of our digital edition contact: An E. coli O157:H7 outbreak stretched across the USA this year resulting in 210 people in 36 [email protected] states becoming ill, of which 98 were hospitalised and five died. A further eight people succumbed to the bacterium in Canada making a total of 218 victims. In Alaska cases PO Box 4, Driffield, occurred in a correctional facility where the affected individuals had consumed romaine East Yorkshire YO25 9DJ, lettuce from the Yuma growing region in California. Following this, analysis of samples taken England. from water in the region identified the presence of E. coli 0157:H7 with the same genetic Tel: +44 1377 241724 fingerprint as the outbreak. The Yuma growing region straddles the Colorado and Gila rivers Fax: +44 1377 253640 and presumably water from this source was used to irrigate the lettuces.
OUR FULL RANGE OF TITLES We have five titles covering the USA pig, poultry, hatchery, dairy, food & meat sectors. Consumers demand naming and shaming Contact us for more information Tracing back salmonella contamination from a single unopened package of ground turkey in [email protected] a consumer’s home has identified one of the sources of a current problem. The consumer tested positive for Salmonella reading and the sample of product matched the outbreak strain. This resulted in a North American turkey company withdrawing more than 90,000lb of ground meat and other turkey products from the market. This is not the only company to have had product involved in an outbreak of food poisoning that has left 164 people sick across 35 states over the last year, with 63 people being hospitalised. At the time of going to press American consumer groups are demanding the names of other companies involved.
The control of mycotoxins will be the theme of a one day technical conference hosted by:
12th March The full programme will be published soon Bangkok, Thailand www.positiveaction.co.uk (DAY BEFORE VIV ASIA)
International Food & Meat Topics • Volume 29 Number 6 5 6 International Food & Meat Topics • Volume 29 Number 6 Working smart: driving efficiency in meat and poultry coding
lobal production in the meat and poultry industry has only seen Gmodest growth in recent years. Beef and veal production is forecast to grow by 2% in 2018 to 62.6 million tons. Pork production is experiencing similar growth at 2%, growing to 113.1 million tons, while broiler meat (poultry) is forecast to increase by 1% to 91.3 million tons. China is a key driver for the export market, as its domestic production cannot keep pace with growing national demand.
By James Wolff, Global Marketing Manager, Videojet Technologies. www.videojet.co.uk
In developed markets, such as the US and Meat and poultry processors, to keep pace the use of the correct software at the Europe, red meat consumption has seen with demand, have to ensure that coding and marking stage of production. declines in recent years, in part due to production lines are optimised – particularly With increasing SKU complexity, it is ever consumers cutting back amidst fears of given that profit margins in this sector are more likely that human error could lead to negative health effects. notoriously slim – and the trend towards incorrect information being printed onto a However, even though consumption has automation to reduce human contact with product, and in order to combat this, decreased, dollar sales have increased due the product has gathered serious advanced code assurance technology has to heavily marketed value-added products. momentum in recent years. Additionally, been developed to make this occurrence a Time-strapped consumers are increasingly sanitation is a key factor in meat and poultry near impossibility. being targeted with convenience and on- production – particularly given that Bar code scanners are a relatively the-go products, often in portion-controlled consumers are more aware of how their inexpensive way to reduce the risk of pack sizes. food is produced and under what selecting the wrong code when changing Further, consumer demand for a broader conditions. Consumers’ instant ability, via over to a different production run. A variety of product selections is driving social media channels, for example, to make handheld bar code scanner plugs into the product proliferation. In addition, higher end their dissatisfaction public cannot be bottom of a coder that either has internal meat purchases have helped to stabilise overlooked. memory or is connected to a network. At sales, as those consumers with higher levels installation, all codes used for the specific of disposable income continue to select line are pre-programmed into the coder or more premium cuts. Regulatory compliance helps on the network along with a UPC code for mitigate the risk of recalls each package type. Then, during a changeover, the line manager simply scans Damage to your brand and product recalls the new package UPC or associated bar code can have a significant financial impact on a from a job card to automatically retrieve the business, and are often experienced because correct code format and content. No of a substandard or mislabelled product required typing means no room for code reaching a consumer. errors. Strict regulatory guidelines are in place in a In addition to using a bar code scanner to number of areas in order to ensure load product codes in a multi-product everything in a processor’s power is done to operation, coders can be networked to help protect public health, and compliance ensure product code accuracy. Multiple ensures the best possible working practices coders can be connected using common are maintained. In addition to bacterial software through a company network and contamination, mislabelling and undeclared an internet or Ethernet connection. allergen information are common causes for Networking enables centralised message product recalls and can be avoided through Continued on page 9
International Food & Meat Topics • Volume 29 Number 6 7 8 International Food & Meat Topics • Volume 29 Number 6 Continued from page 7 evolved to deliver better line integration creation and message loading to multiple through more mounting options and closer coders on a line or in a facility. Once all the proximity to the product. Printheads can coders are connected to a single network, a now get as close as 2mm to the package, production manager can use a computer to delivering crisper, better quality codes and create or load specific codes from the saved therefore reducing product waste and database. improving quality. Ink build up sensors are now available, which significantly reduce the main cause of unplanned printer downtime. Immaculate sanitation is key Printheads incorporate unique sensors, which enable the printer to detect ink build Wherever food products are concerned, up in the printhead, alerting the user with sanitation must be a priority for a number of advanced notification before significant reasons. Firstly, regulatory requirements will faults occur. often dictate that a line must be washed In addition, continuous monitoring of the down at regular intervals. Secondly, the risks health of the printer – carried out by inbuilt of contamination, particularly where meat sensors – means potential issues can be and poultry are concerned, are very real. identified, diagnosed and avoided before Sending contaminated product into the they even happen. retail supply chain not only puts a business at severe risk – but more importantly, also puts the end consumer at risk. Keeping abreast of packaging One of the challenges of such vigorous trends sanitation requirements is downtime. A line The new Simplicity interface of the will have to be stopped to be sanitised, Videojet 1860 printer greatly reduces Manufacturers of meat and poultry products therefore speed is of the essence if lost operator printer interactions. rightly must stay in touch with the latest production time is to be kept to a minimum. trends in packaging. One trend is an Where coding and marking systems are increased use of flexible films. Flexible concerned, an expert provider will work removing them from the production line. packaging often offers greater sustainability closely with its customers to identify the This further enhances the speed at which over its rigid counterparts and, due to the pain points such as removing the printer or washdowns can be carried out, as the printer ability to vacuum seal certain varieties, also placing plastic bags over printers during a effectively lives on the line – having been allows for extended shelf lives. In addition, washdown. designed specifically to deal with its single serve portions are easily packaged in For example, Continuous Inkjet (CIJ) intended environment. flexible films, catering for both on-the-go Printers are available on the market today convenience and for ever more popular that enable efficient cleaning operations smaller portion sizes – whether for a single without the need to use bags. The Videojet Driving down operational costs person or a smaller family. 1860 CIJ printer, for example, enables an Coding and marking flexible packaging can efficient cleaning operation and faster Profit margins in the meat and poultry be undertaken with CIJ printers, but often restart of your line. Hygienic design industry can be slim, therefore any measures Thermal Transfer Overprinters (TTO) are following industry guidelines incorporates that reduce operational costs will add deployed, particularly where coding slanted surfaces that help to prevent fluids significantly to a processor’s bottom line. applications require a significant amount of or debris build-up, and help eliminate Advanced coding and marking systems can content, such as ingredient lists and potential dirt traps. In addition, an optional have an important role to play. In order to traceability information, for example. They IP66 ingress protection rating enables meet regulatory requirements, food are suitable for high speed applications and operators to clean printers without products must be coded and marked. A line offer significant uptime advantages. will not run if the coder is down for any Clutchless ribbon drives maintain consistent reason, and if errors occur due to incorrect tension making ribbon breaks virtually a codes, for example, this can also lead to thing of the past, while simple cassette downtime and product waste. design means changing ribbons is fast and Coding and marking systems have evolved has minimal impact on production. alongside industry challenges to reduce TTO printers are available in IP65 costs and withstand challenging washdown standards and are ideal where environments. multi lane and thermoforming applications Smart CIJ printers, commonly used in the are concerned in washdown environments. meat and poultry industry, now have several This eliminates the need for special built-in features that help to streamline enclosures for protection and further costs. Ink consumption, for example, where enables washdowns to be carried out through an innovative condenser and quickly and efficiently on the line. solvent recirculation design, consumption Working smart in meat and poultry is the levels have been reduced by up to 20% only way to remain profitable, and as the compared to older printer models. move towards automation continues to Intelligent printer air flow systems also gather momentum, so too does the drive of allow for smart temperature regulation machine manufacturers to offer ever more without the need for expensive factory air advanced and efficient capital equipment. systems. They direct clean, cool air to By working with an expert provider to critical components in the printer, extending ensure the correct configuration is selected the stable operating temperature range to for a particular line, manufacturers can start 0-50˚C, even in the most challenging to reap the rewards from the very first day environments. of installation, ensuring profit margins Printhead design for CIJ units has also remain the right side of the line. n
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10 International Food & Meat Topics • Volume 29 Number 6 Innovative solutions for obtaining and processing high quality proteins
roteins are playing an increasingly important role in human and animal Pnutrition – adding more proteins while removing fats and carbohydrates from the daily diet is now recommended by an ever- growing number of nutritionists.
by Christian Diener, Sales, Ruland Engineering & Consulting GmbH, Germany. www.rulandec.com
Proteins have long been used effectively in sports and clinical nutrition as well as in dietary supplements. Additionally, proteins are frequently used within the agricultural and industrial sectors – as fertilisers, lubricants or cleaning agents – and in many Mixing containers or fermentation tanks for effective enzymatic hydrolysation of other applications. proteins. Proteins are essential elements of all forms of life. In the human body, proteins perform a whole range of vital functions and act as technologies, it has become possible to Innovative process solutions energy suppliers alongside carbohydrates obtain proteins for different purposes and and fats. From a chemical point of view, from various sources in an efficient and In order to extract high quality proteins, dietary proteins consist of long amino acid sustainable way. innovative process solutions are required. chains. With the right expertise and equipment, Not only might proteins of different origins Alongside the proteins that are extracted the maximum amount of protein can be have significantly different features, but the from plant-based raw materials, proteins extracted from the raw material, a high attributes of the protein end products may from animals play an important role too. purity output can be secured, and resources have to meet very individual demands. Thanks to the innovative processing can be saved at the same time. As an expert in the processing of liquid products, Ruland Engineering & Consulting develops tailored plant components and A sterilisation plant for preserving food products. solutions for protein extraction, processing and refining. The primary objective of every protein manufacturer or processor should be to utilise all available raw material exhaustively and to yield the maximum outcome. Another essential requirement when extracting and refining proteins is optimal resource allocation so that fresh water and electricity usage are kept as low as possible and wastewater output is minimised.
Preliminary processing: clearing turbidity
The first step in protein processing involves the separation and purification of distinct components from a liquid mixture consisting of fats, water and proteins. Continued on page 12
International Food & Meat Topics • Volume 29 Number 6 11 Continued from page 11 conventional filters are used because the Using decanters and separators, coarse proteins are too long to pass through fine- solids and fats are removed – the latter pored membranes, which would become often ultimately being used in the animal clogged. feed industry. In contrast, fine-pored membrane After passing through a centrifuge, turbid technology is ideal for short-chain and elements and residual fats are separated hydrolysed proteins, and it helps to remove from the protein mixture. Particular the remaining turbid elements from the expertise is required here, in view of the protein mixture. In fact, this method length of the amino acid chains and process produces significantly better results in terms parameters such as temperature or pH. of turbidity (NTU-Value) than standard The equipment has to be perfectly in tune filters. This preliminary cleaning is one of with the products and the parameters. The the most important steps in the whole quality of the outcome is highly dependent process because it determines the quality of on the use of membranes with appropriate the final output. pore diameters and suitable filters. After it has been cleaned, the solution is For long-chain proteins, in most cases, desalinated and concentrated. Depending on
A filtration system purifies proteins for further use.
the protein source, membrane technology will once again be used, in many cases combined with an evaporation system.
Effective desalination with diafiltration
Partial desalination is required for some products and grades. For this purpose, specialist ion exchangers and membranes are used. Ultrafiltration and nanofiltration membranes remove mono- and polyvalent salts as well as bitter compounds and other flavours and odourants. An additional diafiltration stage can wash even more salt out of the product. Diafiltration technology combines the features of both dialysis and ultrafiltration. During this process, a solvent is continuously added to the pre-concentrated protein solution until the old solvent has been completely replaced via the membrane. The volume of the suspension remains unchanged.
Optimal concentrating and drying
Depending on the pretreatment methods used, the main process is carried out in either one or two steps. If the proteins are highly hydrolysed and of a short chain length, the solution can be concentrated using membranes up to the required level and then spray dried. For long-chain proteins, the final concentration can be reached by means of an additional evaporation stage. The combination of membranes and evaporation equipment for the processing of long-chain proteins offers the advantage of allowing the processor to choose the optimal transition point. Not only does it relieve the membranes, but it also allows a single or multi-stage evaporation plant to be downsized. This
12 International Food & Meat Topics • Volume 29 Number 6 results in optimal allocation of resources at mixed and subsequently treated with remove product residues from the pipelines the same time as providing the best quality filtering and membrane equipment. efficiently. Extended by a basic module, this output. Today, up to 80% of the water used during technology can also take care of chemical protein processing can be recycled. cleaning and rinsing. It requires a minimum amount of water and cleaning agents and is Controlled fractionation for defined especially suitable when fast product chain length Efficient cleaning for switches with minimal product losses are higher yield required. In order to obtain a protein hydrolysate with a clearly defined range of chain lengths, Since cleaning is a matter of high priority, protein fragments need to be separated Ruland’s experts are dedicated to reviewing Practical, safe and efficient according to their molecular size. and optimising the cleaning systems at all A multi-stage filtering process involves production sites. Whatever technology or process is used, it initial filtering of large, long-chained Cleaning-in-Place (CIP) plants are deployed has to be practical, safe and efficient. particles through an open membrane, whenever pipelines and tanks need to be Sustainability plays an important role here followed by the separation of short-chained cleaned. too. Production plants and technologies proteins via membranes with narrow pores. Depending on the level of production have to be high performance, durable and Thus, different chain lengths for various output, either central CIP plants with able to deliver consistent high quality; application fields can be obtained. multiple tanks and chambers or local mobile additionally, they need to meet the current CIP plants are installed. demand for conserving resources and It is also possible to extend the system reducing rejects. Saving resources – water treatment with a Sanitary-in-Place (SIP) process when Whether it is a centrifuge, a decanter, cleaning has to be followed by sterilisation. membrane technology or a cleaning agent, Processing proteins is extremely water- all components need to complement each intensive. Therefore, effective water other perfectly to ensure smooth and treatment or the early reduction of its use Maximum yield, minimum reliable performance. Protein processing can are particularly important. product loss be very diverse, so tailored solutions are Drinking water first needs to be softened usually superior to standard processes and in a complex process. After use in Alternatively or in addition to classic pigging plants. processing, water can be partly recycled technology, whirlwind technology can be As an expert in liquid processing, Ruland using suitable treatment technology in order deployed in order to minimise product loss Engineering & Consulting has extensive to lower the amount of organically polluted and maximise yield. Draining a pipeline using expertise, and its team always works closely wastewater that reaches the sewage system. whirlwind technology comprises two steps. with its clients in order to find the best To achieve this, water streams are joined, The power of a turbulent air flow is used to possible solutions in all cases. n
International Food & Meat Topics • Volume 29 Number 6 13 Publication of new standard for chloride content in infant formula
A new ISO 21422/IDF 242 requiring compliance with the publication entitled ‘Milk, milk international reference known as products, infant formula and adult Codex Alimentarius or the Food nutritionals – Determination of Code. chloride – Potentiometric titration Codex Alimentarius is the Joint method’ has now been published. Food Standards Programme This standard specifies a method for established by the UN Food and determining chloride in infant Agriculture Organization (FAO) and formula and milk and milk products. the World Health Organization The publication was jointly (WHO). It develops harmonised developed by the IDF, ISO technical international food standards to USDA contract for pathogen subcommittee ISO/TC 34/SC 5 Milk protect consumer health and and milk product (ISO) and is promote fair practices in the food detection testing products published separately by the trade. independent standards developing IDF, in cooperation with a number organisation, AOAC International. of other international standard- Bio-Rad Laboratories Inc, a global other food products and The aim of the collaboration is to isation organisations, is developing a leader of life science research and environmental samples. develop a series of standards to series of international standards with clinical diagnostic products, has Bio-Rad’s iQ-Check real-time PCR verify the product safety and validated methods of analysis for been awarded a contract for iQ- test kits were selected based on accuracy in the labelling of infant formula designed to offer a Check real-time PCR pathogen their proven real-time PCR ingredients. means to verify these components detection test kits and the iQ-Check technology that uses highly specific Infant formula is one of the most and to demonstrate compliance with Prep Automation System from the patented DNA probes to detect highly regulated foodstuffs in the Codex standards. United States Department of pathogenic bacteria in a sample. world and the production of infant Most of these standards have Agriculture’s Food Safety and USDA FSIS will also incorporate Bio- formula must adhere to tough recently been adopted by Codex Inspection Service (USDA FSIS). Rad’s iQ-Check Prep automation regulations before it can arrive at Alimentarius as reference and for The contract includes real-time system for high throughput sample supermarket shelves. Nutritional dispute resolution methods. PCR-based tests for pathogens that processing and elevated traceability. labelling is heavily regulated, often fil-idf.org include Salmonella spp., Listeria The iQ-Check kits for pathogen monocytogenes, Campylobacter, detection are routinely used in food Escherichia coli O157:H7, and Shiga safety programs worldwide, and are toxin producing E. coli (STEC) that recognised by several renowned Dedicated acrylamide Chromatography-Mass Spectrometry may be found in raw meat and international validation (LC-MS/MS) – one of the two EU- poultry, ready to eat meat and organisations. testing laboratory recommended analytical techniques poultry, processed egg products, and bio-rad.com/iqcheck opens – and its own modified test method specifically designed to ramp up Reading Scientific Services Ltd (RSSL) volume capabilities. has established a dedicated RSSL’s robust service has achieved AOAC-RI certifies detection (down to 0.77 relative acrylamide testing laboratory in a UKAS accreditation for biscuits and light units {RLU}, the measure move to increase capacity and is equally applicable to all relevant Hygiena UltraSnap generated by ATP-based reduce turnaround times. food categories such as crisps, surface ATP test luminometers). The results also “While acrylamide testing has coffee and bread. showed that UltraSnap was able to been part of RSSL’s technical service “Demonstrating compliance with The AOAC Research Institute, one of detect ATP from surface soiled by for many years, the prospect and the legislation is a priority for our the world’s most food and beverages, at subsequent adoption of the new EU customers and, due to the variability recognisable product dilutions of 1:1,000 or acrylamide legislation has prompted of certain raw materials, regular certification organisations, lower. a rise in demand,” Emilie Clauzier, monitoring of products throughout has issued its Performance The UltraSnap was senior scientist and technical the year is now essential,” added Tested Method certificate shown to be highly specialist at RSSL, told International Emilie. to Hygiena’s UltraSnap selective for ATP, Food & Meat Topics. “Our detailed analysis provides Surface ATP Test for stable and “The expansion of our team and data which can be used to link identifying the possible consistent, and to laboratory space not only enables us recipes and processing parameters presence of microbial have no statistically to handle a large number of test with the presence of acrylamide in contamination. significant variability. samples in a short timeframe, it is the finished product. As required for AOAC-RI The validation also highly cost efficient. “We can then work with customers certification, Hygiena used a marks the first of “These are benefits which are to identify how to further mitigate third-party laboratory to test Hygiena’s ATP-based particularly important for companies against this formation, if levels are the results of UltraSnap on test products, and undertaking large due diligence above the range set by the EU. stainless steel surfaces in five only the second ATP programmes involving multiple “We are also continuing to build food matrices, essentially monitoring device, products or batches. our capability in terms of the range reproducing a food processing to receive an AOAC The scientific consultancy has of test products in order to stay one facility. The test results certification. developed a bespoke approach to step ahead of future developments.” showed very low limits of hygiena.com acrylamide detection using Liquid rssl.com
14 International Food & Meat Topics • Volume 29 Number 6 breakthroughs & advancements
Photonics to help dairy industry with new five-minute scan
A new optical sensor that can check in milk and processors can keep an the presence of contaminants in milk eye on quality control,” Stefano and produce a detailed reading in Toffanin, project coordinator and five minutes, is set to dramatically researcher at the Italian National reduce costs, wastage and antibiotic Research Council (CNR) in Bologna, use linked to the production, quality told International Food & Meat control, and processing phases in the Topics. dairy industry. Scanning milk for two Typically, a number of checks are proteins and 10 contaminants required at nearly every stage of the simultaneously, the optical sensor production process to avoid any will take measurements directly on- possible contamination of dairy site at each point of the long and products delivered to consumers, logistically-spread milk value chain. with samples often needing to be Delivering a detailed reading in taken and sent away to a laboratory. The Eppendorf ThermoMixer series is an established global standard for about five minutes, the sensor can However with the new sensor heating, cooling, and mixing of samples in the laboratory. All common vessels look for any antibiotics ingested by system, milk samples can be can be handled by specialised SmartBlocks on top of the mixer. The new the cows that have been transmitted analysed by both technicians at the Eppendorf SmartExtender offers a comfortable incubation tool which can to the milk. Using the collected dairy plant level and farm-based easily be used as an add-on to existing mixers and related SmartBlocks. Up to information, companies can prevent users who are not experts, within a 12 x 1.5mL vessels can be incubated in parallel, whereas the temperature contaminants, such as antibiotics five-minute period. control for heating is independent from the SmartBlock in-use. Especially and aflatoxin, from entering the food The ability to monitor milk cheaply when performing a multi-step workflow like enzymatic reactions or needing chain. Across dairy farms today and regularly at point-of care means a standard incubation temperature of, for example 37°C in parallel to individual standard tests take days to perform, farmers and National Official workflows, a second temperature within the same instrument saves time. By whereas this new palm-sized sensor Control Body can build up a data taking advantage of the ThermoTop power support connectors, every existing will be the easiest way to check the profile for animals, tracking health. Eppendorf ThermoMixer C, Fx, or ThermoStat C can be used with the Smart- presence of milk components (such Earlier intervention by farmers and Extender. as kappa-casein proteins) that are veterinarians can lead to prudent use eppendorf.com/thermomixer quality parameters for milk and of antimicrobials and an overall other dairy products. reduction of their use. The same readout can help Used as an offline, hand-held tool prevent food poisoning outbreaks by non-specialists and technicians European salmonella Q Laboratories like Staphylococcal enterotoxins, alike, the miniaturised sensor system while at the same time predicting can be integrated into a milking outbreak: keep implement Solus One milk quality and cow health. machine for inline detection. informed Listeria “With this sensor system farmers Going by the acronym MOLOKO, will be given an insight to the consortium developing the The rise in unexplained European Q Laboratories, one of the world’s understand the health of their cows, sensor system expects to have a cases of salmonella poisoning linked foremost microbiology testing dairies will be able to make instant prototype ready in three years. to the use of cucumbers in ready-to- laboratories, has chosen to judgements about the contaminants moloko-project.eu eat foods reminds manufacturers implement the Solus One Listeria about the need to stay informed on testing protocol into their suite of food compliance matters. microbiology service offerings. SGS Digicomply provides tailored Solus One Listeria is a highly Faster and cheaper sample sets where the focus is on a data to help businesses mitigate efficient assay for next day sensory method limited number of sensory against the risk of non-compliance. detection of Listeria spp. in attributes, for example: This system provides economic environmental samples and provides developed • If you want to test an ingredient or operators with a single, a negative or presumptive positive process change that affects only one comprehensive and targeted online result from a single enrichment step Campden BRI’s sensory experts have sensory attribute, such as texture. data source to help them stay up- in under 25 hours. explored a new sensory descriptive • If you want to test the effect of to-date with news concerning It is a recent addition to the profiling test that is at least 50% sugar or salt reduction on flavour. changes to food regulations and company’s pathogen systems faster and up to 30% cheaper than Results from the new RDA method compliance. offerings, which are comprised of other conventional descriptive showed good correlation and similar It is a very powerful content specifically designed immunoassay profiling techniques. results in overall product management platform that kits, dedicated selective enrichment The new method is called Ranking characterisation when compared combines high technology with media and automated liquid Descriptive Analysis (RDA). RDA is with Campden BRI’s well-established SGS’s wide range of expertise in handling. faster and cheaper because it Rapid Attribute Profiling test, which food compliance. Solus One Listeria significantly requires fewer sessions for training is based on QDA. The system monitors over 100,000 reduces technician hands-on time. and assessment with the sensory Campden BRI is inviting members web sources, distilling the content High sample throughput can be panel. to give them feedback on their into one reliable, convenient and achieved with a single instrument, Due to the speed of RDA, it is experience of using RDA and how it simple to use data stream that is giving any laboratory the ability to ideal for samples with a limited shelf compares with their current tailored to the needs of the cope with fluctuating sample life, such as bread or fresh produce. methods. individual user. volumes and capacity to grow. It is also well suited for smaller campdenbri.co.uk digicomply.sgs.com solusscientific.com
International Food & Meat Topics • Volume 29 Number 6 15
packaging systems
assignable manual functions, for This continues with the optional Up-to-the-minute performance and example inching mode of the ‘ultra-hygienic conveyor belt’ with control. The USB interface for data its contactless drive, which gives the maximum safety import and export comes as FCA 140 automatic double-clipper a standard. Automation and operator further unique selling point. The sausage manufacturer who machine so efficient. Sensors for comfort guarantee the shortest The conveyor belt in hygienic invests in the new FCA 140 from recognition of separator hole size possible set-up times, even higher design, without corners, edges or Poly-clip System benefits and clip pressure setting, a clipping operational safety and the most niches, is characterised by its enormously from the shortest auto-stop system which monitors efficient machine utilisation in the compactness and high quality. It can downtimes associated with casing the end of the clip supply on the FCA class. be completely disassembled without change, cleaning and maintenance. reel, and sensors for casing end and l Hygiene design down to the last the use of tools. The blue conveyor loop end recognition are essential detail belts are effortlessly dismantled and polyclip.com equipment features of this double- Where food processing is concerned, cleaned. clipper. hygiene demands the highest The FCA 140 is also characterised Maximum process reliability and Its compact, robust design and low priority and its hygienic design, by its use of high-quality stainless user safety, as well as a high degree noise level make for an agreeable allowing for thorough but rapid steel and titanium, involving state- of operator comfort, are the work environment and its ease of cleaning, is what marks this machine of-the-art tempering technology. outstanding features of this new maintenance helps to ensure out. The machine design of this new automatic double-clipper, for maximum service life and thus It begins with the easy-to-open automatic clipper thus satisfies the calibres up to 150mm. protect the value of the investment: machine cover – so quick and most stringent requirements for l Efficiency combined with consolidation of lubrication points uncomplicated – and proceeds to hygiene and safety as well as reliability into a lubrication bar or optional the core element of the automatic complying with all guidelines State-of-the-art in every detail of a central lubrication machine cycle- clipper, the separator, which has a applied in the food industry. clipping machine, whether in its dependent. special ‘cleaning position’. Poly-clip System is the world’s safety technology, its monitoring The FCA 140 reliably closes Here, too, the FCA 140 has been leading provider of clip system features or just minor improvements, collagen casings of calibre up to designed down to the last detail. solutions. the FCA 140 sets a new standard in 58mm, fibrous casings up to 90mm terms of machine performance and as well as plastic casings up to availability, and thus the efficiency 150mm. It operates at a speed of up of the modern automatic double- to 156 cycles per minute in Automatic top and bottom label clipper. continuous operation. The R-ID clip The FCA 140 combines the series, ideally suited to this inspection advantages of minimum set-up times application, ensures a smooth with maximum operator safety. The closing procedure which requires the new safety casing brake with hand operation of smaller forces, with the Verification that the information on protection from any water or guard guarantees maximum result that wearing parts are less a product’s label is correct is a packaging debris – check that the protection; when making heavily loaded. crucial part of the inspection and labels are not only present but that adjustments, the safety distance Indispensable for a visually detection process. With the Sparc they are also correctly positioned. towards the voiding separator is appealing end product with short range of integrated metal All machines can be networked to always observed. sausage shoulders is the linear detection/checkweighing and provide individual line, department Furthermore, safety monitoring is voiding separator. This increases the x-ray/checkweighing systems from and full factory reporting and such that unintentional production sausage slice yield. The R-ID clip Interfood Technology, SparcEye control for detection, inspection start without the casing brake is shape guarantees uniform pleating provides fail-safe label and print and verification of all packs impossible. Safety and reliability, a of the casing. The clip sits centrally verification on packaging produced. rapid start-up and continuous on the tail and the special inner automatically. SparcEye can also be retro-fitted production are the features that profile means that it exerts a greater to existing Sparc lines with no make the holding force on the casing. interfoodtechnology.com additional line length requirement. A As a result, depending on the full range of options are available to product and with plastic casings, Depending on the dimensions of ensure there is a machine to suit any the closure is bacteria-tight. This the product (up to a maximum pack end of line packing requirement. clearly improves the flexibility of size of 300mm x 300mm x 100mm), the product in terms of supply SparcEye scans at up to 200 packs management, so that the shelf- per minute, checking every character life does not have to be on the label of every product to unnecessarily shortened. Finally, ensure that the pack data is correct. the geometry of the This includes the date code, the 1D safety-coated or 2D barcode, the label/product ID punches and dies and any over-printed data, checking also has a wear- that the barcode and label ID match reducing effect. those in the database. l State of the art In addition, once the database is with PC control successfully matched, the system The level of automation of this automatically sets up the correct automatic double-clipper allows label verification, checkweigher, for a large measure of process metal detection or x-ray and the monitoring, for example of the date coder programmes to ensure various parameters stored in the every production run is set up recipe management system. correctly. Particularly operator-friendly are The top and bottom cameras – the bottom row individually enclosed completely to ensure full
International Food & Meat Topics • Volume 29 Number 6 17 Actuators for superior protection, higher forces and faster speeds
Tolomatic actuators are designed for food-grade white epoxy coating and long service life and can be stainless steel components for deployed in the most demanding of washdown applications in the food food and beverage processing and beverage industry. The durable applications. IMA actuator series integrates a servomotor and a ball or roller screw tolomatic.com for long service life in a compact package allowing for more open Tolomatic’s linear motion solutions modular and open machine design. for food and beverage packaging and The IMA actuator’s unique integrated processing are designed to resist motor design is well suited for New fully automatic high speed corrosion, withstand washdown and applications such as slicing control, help prevent bacterial growth. pressing, valve control and slicer with integrated weighing Hygienic and stainless steel volumetric filling. actuator designs include IP69K, Tolomatic ERD hygienic all- clean-in-place. stainless-steel electric cylinders are Bizerba had introduced their new inter leaver option is available so The Tolomatic IMA electric linear designed to IP69k rating fully automatic high speed slicer you can now separate the stacks at actuator, the company’s most specifications for clean-in-place, with integrated weighing. This required intervals with any material. powerful integrated servo motor rod high-temperature, high-pressure unique solution fills the gap This is an option normally only actuator, is now available with a caustic wash downs. ERD hygienic between the slow automatic slicers offered by the larger systems. actuators are also available with a that can be inconsistent when it The system bridges the gap 3A- and USDA-approved option that comes to the weight and the huge between a retail shop slicer and an meets requirements for over-food industrial solutions available that are industrial slicer with all the features, production in meat (livestock), generally too big for smaller you would expect from a high-end poultry and dairy processing. manufacturers. system, including high IP protection Designed with roller screw and ball allowing you to wet clean the entire screw options, the hygienic ERD bizerba.com unit. Another challenge that faces series can meet the most demanding food production facilities is the applications for high duty cycle, In addition to the endless amounts footprint the equipment requires. performance and long life. of stacking, shingling and layouts, Not only is this high powered with the system is easily configurable to all the features you will ever need, specific requirements. and backed by Bizerba service, it has Slicing at speed with an automatic a footprint of 606 x 628mm. Packaging before and after high pressure processing
High Pressure Processing (HPP) is a bags, pouches, tubs, trays, vacuum/ non-thermal food preservation skin packaging, modified atmosphere technology that applies hydrostatic packaging, which can transmit pressure (up to 6,000 bar) to pressure without damage, but it is inactivate spoilage and harmful limited to polymeric flexible micro-organisms without chemical packaging. preservatives. Hiperbaric have revolutionised the HPP industry with their in-bulk hiperbaric.com processing concept. As a worldwide leading provider of HPP equipment, Conventional or ‘in-pack’ HPP Hiperbaric identified the growth process foods contained in its final potential of the beverage market packaging. Pressure transmission is and launched the Hiperbaric Bulk in uniform and instantaneous, allowing 2018 as part of an SME Instrument beverages, meats, RTE meals, project. guacamole, hummus, wet salads, This novel ‘in-Bulk’ process yields seafood, and dairy to be produced. up to 10,000l/h (3-fold in-pack HPP In-pack HPP offers multiple throughput), reduces operating costs packaging options, including bottles, by >50%, and packaging limitations since HPP is applied before bottling. Both in-pack and in-Bulk offer the same benefits of HPP: safety, quality and freshness. The High Pressure Certified logo, available for Cold To feature your products Pressure Council members, may be printed on the packaging to quickly Contact: +44 1377 241724 identify HPP foods and communicate the benefits of the technology.
18 International Food & Meat Topics • Volume 29 Number 6 packaging systems
Increase shelf-life by packing goods in film as quickly as possible
Packaging plays a key role in It is made completely of stainless determining the shelf life of a meat steel with smooth surfaces making it product. Plastic film is particularly highly hygienic and very easy to suitable for protection from clean. contamination and freezer burn. It An improved security system, with has superior oxygen and aroma optical devices, safeguards best barrier and protects the flora in the operator protection. The machine packaging. Reducing exposure time can also be easily retrofitted in and increasing food hygiene, the existing production lines. Optionally, Frontmatec Film Wrapping Machine the machine can be delivered with a type FWAL-250 wraps goods side welding unit, which is mounted Grinding head system opens up instantly into plastic film. on the outlet belt. new production dimensions frontmatec.com The packaging machine is designed The Frey grinding head system WK98 products. It is possible to work with for fully automatic wrapping of fresh is designed for use as an attachment or without paper. A universal cutting meat products, such as pork belly/ in connection with a Frey vacuum device can optionally be installed on loin and beef pieces. Products are stuffer. It opens new dimensions for or between the universal belt easily supplied to an inlet conveyor the production of raw and coarse systems. by dropping them into a feeding products. l DMFB92 linear line gate. After being placed, goods are The CLB Lin is a basic device which is automatically transported into the frey-online.com used in combination with DM92, film and onto the outlet belt. DM60/2 or FTDM for the automatic The cost-effective Film Wrapping Due to the Frey rotor pump system portioning and forming of products. Machine FWAL-250 offers high the product is evacuated and Among other possibilities meat accuracy of the product wrapping. continuously led to the cutting set products in various forms can be of the grinding head system. Thereby formed by using the low pressure the ripening process and production technique. The special feature is the time is being shortened. Before the linear technology used, which allows Food manufacturers turn to product is led into the filling tube, it the knives to be positioned freely, is grinded to the size of the end speed and acceleration are sustainable system granulation. adjustable and the power can be An obviously higher product programmed. quality is being achieved regarding The modular construction allows a Sealpac’s recently developed film fixates the product directly the finish and hygienic standard. The combination with DM92 for the FlatSkin system combines an onto the flat cardboard carrier, usual heating and contamination production of hamburgers, balls, attractive product presentation and which has been coated with a during the standing times is reduced. Cevapcici and more in one line, extended shelf life with a highly polymeric protective layer. This layer By the integration of the filling and while with DM60/2 or FTDM sustainable use of packaging provides stability to the cardboard grinding process one to two working hamburgers or balls can be produced materials. and forms a reliable barrier against steps can be saved The transport in two or four lines. grease, moisture and oxygen. ways are shortened. The grinding The lines are therefore combined sealpacinternational.com FlatSkin packs are perfectly suited head is simply installed instead of with the basic machine CLB Lin and to vertical presentation, making the linking gear. Four or five-part the attachment double blade Instead of common plastic skin them true eye-catchers at retail. cutting sets of 98mm can be used. forming head DM 92 or double filling trays, the FlatSkin system uses After taking out the product, the By using a separation device head 60/2 or filling flow divider cardboard carriers that allow for thin polymeric layer is removed from sinews, cartilages and bones can also with double blade 162/4. double-sided printing, hence the cardboard to allow for separate be separated. The products formed and cut with offering optimal space for product disposal. As such, the FlatSkin system l Frey C-Line – production of the attachment can still be changed information whilst providing unique achieves a plastic reduction of up to convenience products in form by help of the forming belt branding opportunities. 75%. The possibilities of use for the filling installed on the CLB or the stamping A highly transparent barrier skin Renowned Danish seafood stuffer are importantly being roll. processor Vega Salmon A/S is one enlarged by using Frey C-Line The portioning performance of the of the first users of the FlatSkin attachments. C-Line components are DM92 is up to 250 portions/minute, packaging system for its hot-smoked modularly constructed and with DM60/2 up to 440 portions/ salmon products, which it supplies therefore freely combined. They are minute and with FTDM up to 1,000 under different brand names to especially suitable for medium sized portions/minute. various retailers. The products are production plants with a large range The transport belt has a width of manufactured on a Sealpac A10 of products. 300mm. The belt and forming traysealer with 8-impression tooling. The quick modification of all systems can be sprayed with water. Each carrier has a double-sided components enables a quick The lines can optionally be print and hanger hole, which, production change. C-Line offers combined with paper interleave combined with Sealpac’s OnTrayCut belt systems for the supply and systems, stackers or check weigher system, allow for an attractive further transport of filled or formed systems. vertical presentation at retail.
International Food & Meat Topics • Volume 29 Number 6 19 Modern food safety practices for poultry processors
ood processors, consumers and dangerous pathogens has increased the Competitive microflora in all of these regulators around the world have pressure on producers to ensure that their types of samples can impact the growth of Fplaced an increased emphasis on foods are as protected as possible. salmonella required for detection in most foodborne illnesses and how steps can be Raw poultry products are contaminated culture-based methods. taken at every point along the food chain with salmonella and campylobacter In addition, confirmation procedures to help prevent outbreaks. There are two throughout the entire supply chain – not become complex when associated significant pathogens that continue to pose only in processing facilities or on the farm microflora are also recovered in most significant challenges for the poultry but during slaughter operations. salmonella and campylobacter selective industry – salmonella and campylobacter. Consequently, proper sanitary operations agars. Therefore, traditional agar methods and the use of antimicrobial interventions are not optimal to rapidly and accurately are necessary to minimise contamination assess the presence of salmonella and by Raj Rajagopal, Senior Global Technical occurring during slaughter and when the campylobacter in poultry products. Services Specialist, 3M Food Safety. carcases are fabricated into parts and Regulators around the world are www.3m.com comminuted (for example, ground or increasing their requirements to try to mechanically separated non-ready to eat) address these challenges. products. These pathogens are garnering increasing While the majority of foodborne illnesses attention from food safety and quality occur from ingesting these pathogens from Increased regulations assurance managers for dual reasons: their improperly handled or cooked poultry, an prevalence and their complexity. outbreak can still cause significant damage The US Department of Agriculture’s Food to a brand’s reputation. Safety and Inspection Service (USDA FSIS) However, just because salmonella and established its salmonella verification Challenges in detection campylobacter can seem ubiquitous does program and performance standards in 1996 not necessarily mean they are easily found. as part of the Pathogen Reduction Program According to the US Centers for Disease To the contrary, these organisms pose to verify process control in meat and Control and Prevention (CDC), 1.4 million particular challenges when it comes to the poultry slaughter and processing cases of foodborne illness and more than ease in which the contamination can be establishments. 450 deaths are annually attributed to detected and reduced. The performance standards were salmonella infections in the United States Testing for salmonella and campylobacter established from national baseline studies alone. in poultry can be especially challenging conducted prior to the rule’s creation, and, Campylobacteriosis is the second most due to the complex nature of the matrices. currently, apply only to livestock carcases. frequently reported cause of foodborne Detection of these pathogens is often Continuing to advance the monitoring illness, accounting for 1.3 million reported assessed at the primary production level, in program, USDA FSIS implemented a revised illnesses in the United States every year. broiler carcase and/or bird parts rinses and salmonella and campylobacter testing The sheer volume of cases caused by these in raw meat. program in 2016.
Table. 1. USDA FSIS performance standards for salmonella and campylobacter in poultry. Minimum number of samples Maximum acceptable % positive Performance standard* to assess process control Product Salmonella Campylobacter Salmonella Campylobacter Salmonella Campylobacter
Broiler carcase1 9.8 15.7 5/51 8/51 11 10
Turkey carcase1 7.1 5.4 4 /56 3/56 14 19
Comminuted chicken (325g sample)2 25.0 1.9 13/52 1/52 10 52
Comminuted turkey (325g sample)2 13.5 1.9 7/52 1/52 10 52
Chicken parts (4lb sample)3 15.4 7.7 8/52 4/52 10 13
1 The maximum acceptable percent positive for salmonella and campylobacter under the performance standards for young chicken and turkey carcases (FRN Docket No. FSIS 2004-0023; 2015), 2,3 New performance standards (FRN Docket No. FSIS 2004-0023, 2016), * Number of samples allowed to be positive out of a total number of samples analysed.
20 International Food & Meat Topics • Volume 29 Number 6 Isothermal DNA Bioluminescence detection amplification
Loop-mediated isothermal Exponential generation of Pyrophosphate (PPi) is Luciferase uses ATP to generate light, amplification (LAMP) is driven by converted to Adenosine Tri Phosphate (ATP) by providing real-time detection in as little robust Bst DNA polymerase, using ATP-Sulphurylase. as 15 minutes. six different primers for high specificity.
Fig. 1. LAMP-Bioluminescent technology.
In 2016, USDA FSIS also replaced its poultry production. In addition to Detection Assay 2 – Salmonella to perform salmonella specific sampling set-approach increased laws and regulations, significant 10,000 salmonella tests would provide with a routine sampling approach for all food safety progress is coming by way of results up to 2.6 times faster than the other USDA FSIS-regulated products that are advanced science and technology. methods, saving a laboratory between 132 subject to salmonella and campylobacter and 312 labour hours annually and resulting verification testing. in substantial annual cost savings. New innovations This includes broiler and turkey carcases, Considering that this is just one target chicken parts and non-ready to eat (NRTE) micro-organism, the potential cost savings Through the early 2000s, DNA-based for utilising the LAMP technologies like comminuted poultry. methods commonly utilised polymerase Salmonella and campylobacter 3M’s platform for additional micro- chain reaction (PCR) for a wide range of organisms like campylobacter could performance standard verification samples applications including detection of are now taken as part of a ‘moving window’ generate even greater efficiency. pathogens in food and food processing As a result, the USDA Food Safety and sampling approach, and the results are used environmental samples. PCR methods to determine if an establishment is meeting Inspection Service recently decided to typically require multiple steps to process make the 3M Molecular Detection System the performance standard on a continuous enriched food samples and amplify target basis. USDA estimates that the new their primary detection method for DNA for detection of pathogens. salmonella and listeria in 2018. standards will prevent about 50,000 The 3M Molecular Detection System, first illnesses each year. launched in 2012, remains a breakthrough for increasing the speed and accuracy for Placing safety at the forefront New limits created pathogen detection with unparalleled ease- of-use. The entire food industry is undergoing This program has created new limits on the The 3M Molecular Detection System took major changes to meet the highest safety number of product samples that test advantage of advances in biotechnology to standards, and poultry producers are a part positive for a pathogen (Table 1). For surpass other molecular-driven methods of this movement. example, the new salmonella standards for amplifying target DNA, improving The USDA along with other agencies require contamination rates of no more than accuracy and minimising time and around the world are working to establish 25% in ground chicken, 19.6% less than the technician steps. It is based on an new standards and policies driving food former standard. innovative combination of technologies – manufacturers, packagers and service USDA FSIS ultimately aims to achieve a loop mediated isothermal amplification providers to ensure that safety is placed at reduction of illnesses from chicken parts (LAMP) of DNA and bioluminescence the forefront. and ground poultry of 30% for salmonella detection (Fig. 1). The best course of action is to adopt a and 19-37% for campylobacter. It will assess The incorporation of LAMP technology total solution from sample collection and establishments’ performances based on allows for a simpler sample preparation preparation to monitoring and detection. maximum acceptable percent positive process with only two transfer steps Whether it is salmonella and campylobacter rates, and will categorise processing plants instead of the more complex DNA in all of their pervasiveness and complexity, into category 1, 2, 3, passing or failing. extraction and purification steps used in or another pathogen altogether, the goal The US is certainly not alone in these PCR. should be to mitigate risk at every step efforts. Government agencies around the The reduction of steps allows laboratories while improving operational efficiencies world are taking similar steps as the USDA to process more samples in less time, and productivity. n FSIS to reduce contamination in poultry. allowing for a reduction in cost, time, This has resulted in the need for easier, energy and manpower. more effective pathogen testing, especially For example, a study commissioned by 3M References are available for salmonella and campylobacter in showed that using the 3M Molecular from the author on request
International Food & Meat Topics • Volume 29 Number 6 21
Product inspection equipment delivers patty perfection
hen it comes to physical experienced the X39 in real time at contamination, food two comparable sites in Ireland and Wretailers increasingly Germany. expect suppliers to work with them "I think x-ray inspection is currently to ensure that codes of practice and the ultimate extra that we can offer brand quality standards are met at all our customers when it comes to times. The primary driver is, of detecting foreign bodies in the course, consumer safety; but burger patties,” says Nicky Berger, protecting reputation and avoiding who is responsible for the quality costly product recalls is also key for management of fresh goods at Bell's the brand owners. Oensingen site in Switzerland.
by Russell Morgan, Contamination and beyond Product Inspection Specialist, Mettler-Toledo, UK. Along with metallic contaminants, www.mt.com/pi the X39 can detect various additional foreign bodies that are commonly found in meat: including For the meat and poultry calcified bone and cartilage, stones, Bell Food Group is producing perfect burger patties using a new X39 x-ray manufacturers tasked with high-density plastic or glass. The inspection solution from Mettler-Toledo that checks for contaminants upholding safety and quality, system also provides a whole range and defects. investment in the latest inline of other options for checking the inspection technologies not only patties for product errors and visual improves contamination detection defects: such as patties joined product parameters for length, width density plastic; while simultaneously and product quality, but also together, holes, dents and product and height, as well as checking for checking for holes, dents and edge production efficiency – as a recent flakes. any flake defects. Non-conforming defects, plus any anomalies in mass application at Bell Foods Group The X39 has a two-stage inspection products are rejected, while good and shape. demonstrates. process that enables meat product product continues to the second At each stage reject nozzles, using Bell is one of the major processors manufacturers to deliver the highest integrity check. jets of air, accurately target and of meat and convenience products levels of product consistency and The second check uses an x-ray remove non-conforming products in Europe and has supplied a well- quality with a single machine. The detector to inspect the remaining down a gap between consecutive known international fast food chain first stage uses integrated laser good product for foreign-body conveyors into a primary rework bin with premium products for several technology that determines contaminants such as calcified bone, for high accuracy sorting. If the decades. Increased customer conformity with pre-programmed mineral stone, glass, metal and high- product is too large to fit in the gap requirements and demands in terms – for example two patties joined of quality assurance and production together – a rejection flap will capacity gave the company the push Bell’s new x-ray inspection system checks in excess of a million patties a automatically remove the item. to rethink the configuration of their week for physical contaminants and visual defects. For maximum operational production line for burger patties. efficiency, the X39 is equipped with Bell decided to dismantle their advanced software that makes the existing line, carry out a hall system very simple to operate and is conversion and replace individual designed to ensure that the production line components as part technology is always fully optimised. of modernisation measures. Product changeovers are very quick They chose a new X39 x-ray because menus can be stored, inspection solution from Mettler- reducing human error. The software Toledo to support the improvements monitors all aspects of the system in their quality regime. Specifically and provides pre-warnings of the designed for free flow, frozen accuracy of the lasers, reject nozzles formed food applications, the X39 and reject confirmation sensors. In conducts 10 integrity checks across addition, the technology records and multiple lines and accurately targets collects all inspection results for due individual patties for removal in real- diligence and food safety legislation time – irrespective of product requirements. position and without the need to The X39 is IP69 rated and is stop production. designed for ease of cleaning and This significantly reduces waste, maintenance to minimise downtime, rework and downtime to deliver in line with European Hygienic bottom-line savings. The purchase Engineering and Design Group decision was made after Bell had Continued on page 24
International Food & Meat Topics • Volume 29 Number 6 23 Continued from page 23 reject the entire batch from (EHEDG) and National Sanitation production. Bell can even Foundation (NSF) guidelines to meet differentiate between individual the highest hygienic standards reasons for rejection. required by manufacturers working "Thanks to the X39, we can first with raw food products. define and save the tolerance parameters for individual reasons for rejection,” added Ueli. “Then we can Improved product integrity get an extremely detailed picture of checks how many patties were rejected as the result of foreign bodies, such as The X39 inspection system at Bell bone and cartilage, or as the result Foods facility currently checks in of visual defects. excess of a million patties a week – “An image of each individual most of these being the company’s rejected patty is saved in the image three standard products, which vary library so that we can analyse in terms of size, form and weight. exactly where and how the problems Ueli Schönenberger, who is in occurred. In my opinion, the Integrated software enables product parameters to be stored for quick charge of patty production at Bell, combination of all these capabilities changeover and reasons for rejection to be analysed, with quality observes: "We used to remove in one system is far more than other indicators passed on to customers. patties that were broken or had providers can offer." holes in them from the belt by hand Once the patties enter the X39, its or separate them manually before integrated control laser checks if the patty variant have been validated added. “This makes it easier for us to packaging. Thanks to the X39, the patties have been separated and saved in the X39. Employees pass on quality indicators to line manager now defines the properly: otherwise these patties are therefore only have to select a customers. In turn, the customers tolerance limits for visual defects rejected and prepared for rework. product from the product library in can then analyse the figures for their and the system will reject patties This minimises product loss for the order to run the inspection process, own quality optimisation processes." which do not meet the standards." customer without losing out on any based on the pre-approved product Ueli concludes, "The x-ray Depending on the variant of burger of the benefits of the product data. While employees can carry out technology provides us with patty that Bell is producing, the x-ray integrity check solution. calibrations and rectify simple enormous benefits in terms of system will need to inspect between defects, line managers have further quality assurance. We inspect the three and six lanes. If a visual defect access options that enable them to patties not only to check for foreign is detected, the relevant patty is Future proofed carry out additional settings changes bodies, but also to ensure that the rejected using multi-lane air nozzles. on the x-ray system. patties have no visual defects. This This significantly reduces the volume Within the first few months of "In future, we also want to archive simplifies packaging and the of patties rejected in comparison to operation, the majority of product all data collected by the X39 within a customer receives a perfect-looking simpler x-ray system variants that settings and tolerance limits for each network and evaluate it,” Nicky burger." n
24 International Food & Meat Topics • Volume 29 Number 6 Number 6 FOCUSING on determining shelf-life
by Linda Everis, Microbiologist & Principal Research Officer, rom a technical perspective, product shelf-life is the time after Campden BRI. www.campdenbri.co.uk production that a product remains safe and retains the desirable attributes of product quality with respect to chemical, sensory and F l Full scale production: any changes the effect of fluctuating temperature microbiological characteristics. It needs to be free from foodborne to the shelf-life are monitored. profiles that may be seen during pathogens and maintain an acceptable level of spoilage organisms. shelf-life. It is important to note that the shelf-life determined in these It is illegal to sell food which has The food business operator should studies is only relevant to the Conclusion deteriorated during storage so as to have enough product knowledge to product formulation and storage be injurious to health, or if its quality be able to determine which factors conditions used and cannot be The shelf-life of food products is has deteriorated beyond that which will limit its shelf-life, and the extrapolated to other conditions. influenced by microbiological, would normally be acceptable. approximate time for which the chemical and sensory considerations Assigning the correct shelf-life product will remain fit for and, in some cases, legislative requires a great deal of thought. consumption (i.e. days, months or Challenge testing requirements. It needs to be Obviously, if it is too long there is years). determined by applying sound the potential for food spoilage or This could be by comparison with Will the product formulation and scientific principles that can take growth of food pathogens – and the similar products with a clear insight storage conditions control growth of into account all the relevant product will not meet the into the differences between these pathogens (or spoilage organisms) formulation, manufacturing, requirements of food safety 'similar' products and the product in during the designated shelf-life if distribution and storage factors. legislation – but if it is too short (i.e. question. they were present in the ingredients Shelf-life is unique to the product over cautious) then manufacturing When microbiological issues are or contaminated the food during and storage conditions tested and costs and wastage may increase, and important, there are three basic manufacture? Challenge testing cannot be extrapolated to other profit margins drop. approaches that are used to assess answers this question. products or storage conditions. Consequently, it is important to product shelf-life: With challenge testing, a food is Assigning the correct shelf-life can assign the shelf-life in a systematic l Shelf-life trials. deliberately inoculated with the be the key to the commercial and scientific manner, taking all l Challenge tests. relevant organisms and the growth success of a new product and should relevant factors into consideration. It l Predictive microbiology. of the organism is studied under be carried out in the early stages of is also important to re-evaluate Each has a key role to play in controlled laboratory conditions. new product development. n shelf-life when products are assuring the safety of the product The advantage of this technique is reformulated – even minor changes shelf-life chosen. that it provides data to answer the in product formulation can have a ‘What if?’ questions that may not be If you want to learn more about substantial impact on the growth of answered during shelf-life studies, shelf-life testing and how to micro-organisms. Shelf-life trials for example: approach it, you might be Changing or reducing levels of a l What would happen if Listeria interested in Campden BRI’s preservative, or reducing the salt, How long does this product remain monocytogenes contaminated my Setting shelf-life: How to do it sugar or fat levels or types can all within the designated quality product after cooking? better seminar on 4th June 2019. impact on shelf-life. parameters during normal l What would happen if a More information on challenge production and storage conditions? preservative resistant yeast survived testing is available in: That is the question that shelf-life the processing? Betts, G.D. (2010) Challenge Factors affecting shelf-life trials are designed to answer. These testing protocols for assessing tests assess only the growth of the safety and quality of food Predictive microbiology Manufacturing, product formulation naturally present micro-organisms in and drink. Guideline No. 63, and storage conditions all have an the product batch being tested. Campden BRI, Chipping influence on shelf-life, so the effect These trials do not determine the Predictive microbiology uses Campden, Gloucestershire, of these on the growth of target potential for growth of foodborne computer simulations to predict the GL55 6LD. micro-organisms must be pathogens because it is unlikely that likely growth of spoilage organisms considered. pathogens would be present in the or food pathogens in different More information on shelf-life product. product formulations or storage testing is available in: The shelf-life of food products is conditions. It provides a rapid Betts, G.D., Brown, H.M. and Table 1. Factors affecting microbial determined in a logical sequence of answer for use in new product Everis, L.K. (2004) Evaluation of shelf-life. events: development and troubleshooting product shelf-life for chilled l Kitchen/pilot scale assessment: situations. Data can be obtained on foods. Guideline No. 46, l Raw material quality the product and process the length of lag time, rate of growth Campden BRI, Chipping characteristics are defined and a and the time taken to reach a target Campden, Gloucestershire, l Heat process target shelf-life decided. number of organisms. In addition, GL55 6LD. l l Factory scale trials: the majority many models can be used to predict Product formulation – pH of laboratory testing is performed (acidity), salt level or water on batches of product produced activity and preservatives under routine manufacturing Secure your regular copy of l Distribution and storage conditions and where the shelf-life times and conditions of the product is assigned. During International this stage, the product is stored Food & Meat Topics l Packaging, including gas under conditions to which it is likely atmosphere to be exposed during retail by taking out a subscription distribution and examined for any see page 5 or email [email protected] l Consumer handling changes in levels of target micro- www.positiveaction.co.uk organisms.
International Food & Meat Topics • Volume 29 Number 6 25 BEVERLEY ANALYTICAL NEOGEN AOAC INTERNATIONAL LABORATORIES LTD The Dairy School, Auchincruive, 2275 Research Blvd., Hull Bridge Mills, Ayr KA6 5HU, Scotland. Ste 300 Rockville,
Tickton, Tel: +44 1292 525 625 Maryland 20850, 1782.01 Beverley, Fax: +44 1292 525 601 USA. East Yorkshire HU17 9SB. [email protected] Tel: +1 301 924 7077 Ext. 150 Tel: +44 1964 542144 1906 www.foodsafety.neogen.com/uk Fax: +1 301 924 7089 1932 Fax: +44 1964 543060 • Food Chemistry [email protected] [email protected] • GMO Testing www.aoac.org • Food Chemistry • Food Allergens Proficiency Testing for: Food • Food Authenticity Microbiology, Food Chemistry, Pesticide Residues, and Infant CAMPDEN BRI Formula with Vitamins (CHIPPING CAMPDEN) LTD NORTHERN HYGIENE and Nutrients LABORATORIES LTD Station Road, BIPEA Chipping Campden, Thorpe House, Kelleythorpe Estate, Glos GL55 6LD. Driffield, East Yorkshire YO25 9DJ. CAP 18, 189 Rue d’aubervilliers, Tel: +44 1386 842000 Tel: +44 1377 241945 Paris 75018, France. [email protected] Fax: +44 1377 241910 Tel: +33 1 40 05 26 42 1079 www.campdenbri.co.uk [email protected] [email protected] • Food Microbiology 1463 www.northernhygiene.com www.bipea.org • Food Chemistry • Food Microbiology Microbiological and Chemical • Contaminant Testing • Food Chemistry Proficiency Tests for Food, Beverage, • Disinfectant Testing • Water Microbiology Feed, GMO, Water, Soil and • Assessment of Cleanability • Environmental Microbiology 1-1495 Cosmetics. of Equipment • Stool Testing • Foreign Body Analysis • Water Activity Testing of Foods • Food Contact Material Testing QUANTAS ANALYTICS ROMER LABS • Nutritional Testing DIAGNOSTIC GMBH STONEHAVEN MICROBIOLOGY Technopark 5, 3430 Tulln, Austria. SERVICES LTD (TRADING AS SMS) FERA SCIENCE LTD Tel: +43 2272 61533 Fax: +43 2272 61533 13311 Units 1 &2, National Agri-Food, [email protected] Oldmeldrum Business Centre, Innovation Campus, ISO 17025 www.romerlabs.com Colpy Way, Sand Hutton, #0287 • Food Allergens Oldmeldrum, York YO41 1LZ. ISO 9001 • Mycotoxins. •. GMO Aberdeen, AB51 0BZ, Tel: +44 300 100 0323 • Determination of Animal Species 4429 Scotland. 1642 [email protected] Tel: +44 1651 873222 www.fera.co.uk ROMER LABS UK LTD Fax: +44 1651 873226 • Pesticide Residues [email protected] • Drug Residues The Heath Business & Technical Park, www.sms-ltd.co.uk • Mycotoxins • Heavy Metals Runcorn, Cheshire WA7 4QX. • Food Microbiology • Acrylamide Tel: +44 845 519 50 10 • Water Microbiology • Chloropropanols (3-MCPD) Fax: +44 1745 827150 • Water Chemistry • Chlorates [email protected] • Dioxins ISO 17025: www.romerlabs.com #4634 • PAHs ISO 9001 • Food Allergens. •. GMO • Inorganic Arsenic • Meat Speciation ROMER LABS SINGAPORE PTE LTD
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26 International Food & Meat Topics • Volume 29 Number 6 FAPAS PROFICIENCY TESTING GLOBAL PROFICIENCY LTD
National Agri-Food, Ruakura Research Centre, Innovation Campus, 10 Bisley Road, Hamilton 3214, Sand Hutton, York YO41 1LZ. New Zealand Tel: +44 300 100 0325 Tel: +64 7850 4483 1 (PTP) Fax: +44 1904 500 440 [email protected] 3 (RMP) 0009 [email protected] www.global-proficiency.com www.fapas.com Proficiency Testing for Food Proficiency Testing for Food Chemistry and Food LGC STANDARDS Chemistry, Food Microbiology, Microbiology including Dairy & Milk, PROFICIENCY TESTING GMO, Water and Environmental Infant Formula, Meat, Fats & Oils, and Bespoke Honey and Beverages; Water and 1 Chamberhall Business Park, Environmental Programmes. Chamberhall Green, Bury, NATIONAL FOOD AGENCY Reference Materials for Dairy & Lancashire BL9 0AP, UK. Milk, Infant Formula, Meat and Soils Tel: +44 161 762 2500 Box 622, Uppsala, & Plants. [email protected] SE-75126, Sweden. 0001 www.lgcstandards.com Tel: +46 18 17 55 00 SERVICO NACIONAL DE Food and Feed, Beverages, [email protected]; [email protected] APRENDIZAGEM INDUSTRIAL (SENAI) Water and Environmental Schemes www.livsmedelsverket.se/ en/pt-micro Rua Frei Bruno, MICROBIOLOGICS Provider of Proficiency Testing and 201 E - Parque das Palmeiras, Reference Materials for Food and Santa Catarina 89.803-785, Brazil, 200 Cooper Avenue North, Drinking Water Microbiology Tel: +55 49 3321 7310 St Cloud, Minnesota 56303, USA. [email protected] Tel: +1 320 253 1640 PROFICIENCY TESTING AUSTRALIA www.sc.senai.br/pep Fax: +1 320 253 6250 Provider of Proficiency Testing for proficiencysolutions@ PO Box 7507, Silverwater, Food Chemistry & Microbiology microbiologics.com New South Wales 2128, www.microbiologics.com 3 Australia. Reference materials and blind Tel: +61 2 9736 8397 The next feature will be published in samples for microbiological Fax: +61 2 9743 6664 June 2019 proficiency testing programmes. [email protected] To take part contact Claire Fussey: Choose from common PT panels or www.pta.asn.au [email protected] create customised testing solutions Microbiological Testing Tel: +44 1377 241724 for your laboratory. Chemical Testing
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International Food & Meat Topics • Volume 29 Number 6 27 Storage of liquid egg
The oxidative stability of liquid eggs enriched with very long chain n-3 fatty acids and regular liquid egg were studied in this Polish study (Euro. J. of Lipid Sci. and Tech. 120 1700164). The results suggest that the fortification of liquid egg with highly unsaturated fatty acids (UFAs) should be done in conjunction with the addition of natural antioxidants to retard ongoing oxidative changes. Liquid omega eggs are, unfortunately, more susceptible to oxidation than regular liquid eggs. The high concentration of unsaturated fatty acids improved the nutrition value of the eggs but at the same time the eggs are less stable and unfavourable changes are more prominent.
Gas stunning and meat colour the product’s life. Storage at 8°C saw This Chinese trial (J. of An. Sci. and an increase in the number of Biotech. 9 5/18) was undertaken to bacillus and of presumptive Bacillus study the effects of gas stunning cereus. methods, especially the effect and mechanism of carbon dioxide (CO2), on red meat colour and lipid Biogenic amines in dairy peroxidation during long term products storage This Chinese paper (China Dairy Ind. It was found that, when compared 46 43-45) describes the to the control group, colour quality development of a high performance in the breast meat was reduced. liquid chromatography technology Expression of genes in the for the analysis for eight biogenic MAPK/Nrf2/ARE (antioxidant amines – tryptamine, responsive element) pathway in phenylethylamine, putrescine, breast muscle were partly cadarverine, histamine, tyramine, suppressed when the gas stunning spermidine and spermine – in dairy mix contained 40 or 79% CO2. products. However, oxidative stress and The results showed that different meat lipid peroxidation were dairy products contained differing aggravated by 40% CO2 compared amounts and levels of biogenic to the control or gas stunning with amines and tyramine was always 79% carbon dioxide. present. Quantities and types of biogenic amines were influenced by process and fermentation strain Microbiological diversity of used. Total amounts of biogenic milk during processing and amines detected ranged from storage 10.3-34.0mg per kg of product. Milk has a complex microbial community which can affect the quality and safety of the product. E. coli O103:H2 food This Norwegian study (Int. J. of Food poisoning outbreak Microbiol266 21-30) used traditional Following a German school skiing cultural methods and 165 rRNA trip to Austria, 25 pupils and marker gene sequencing. teachers succumbed to Overall, a higher abundance of gastroenteritis (Int. J. of Med. operational taxonomic units (OTUs) Microbiol. 308 539-544). The from within the order of Bacillales Austrian authorities detected that were detected in raw and unlabelled raw milk from a local pasteurised samples during the farm had been used during spring and summer months, but breakfasts on some of the days the pseudomonads and lactobacilli German visitors were there. were predominant in the winter Stool sample from the victims months. Pseudomonads, lactobacilli, together with milk samples and clostridia and bacilli were faecal samples from animals on the significantly more abundant in milk source farm were examined by samples taken immediately after culture and PCR. A STEC O130:H2 pasteurisation. was detected victim stool samples, During the storage of milk in milk samples and two of the 18 dairy cartons at 4°C the bacteria cows. The raw milk was confirmed population remained stable during as the source of the outbreak.
28 International Food & Meat Topics • Volume 29 Number 6 Ingenuity made to order
Rethinking spiral
by Mark Rijpma, Provisur Technologies Inc, USA Eventually, the temperatures and For processors of fully cooked and roasted products, the standard of moisture industrial-scale oven technology has been the innovation of a become compact, technically advanced solution that ensures the even almost even. distribution air, heat and steam throughout the oven, enveloping T-HEX allows products in a way that consistently delivers high product quality and processors to cook in appearance at an economical cost per pound of cooked product. stages Provisur Technologies has created just that with the introduction of its without T-HEX Series of Spiral Cookers. With input from global customers, process Provisur’s experienced team of engineers and applications experts mixing. You developed a long list of ‘must have’ recommendations for functionality can cook, and flexibility. We wanted to fundamentally change spiral cookers; and steam, or we have. roast in each spiral. The intermediate
stages between drums that Complex problems solved T-HEX makes possible also heighten layout flexibility, even to the extent
that corners can be turned. Process options also increase. Marinating, The result of Provisur’s approach to efficiently roasting, grilling and glazing, coating, smoking, herb injections, and other value-added steaming products as diverse as meat and veggie patties, spare ribs, techniques can occur between cooking stages. One product with chicken wings, fillets, drumsticks and nuggets is the new and unique three or more stages, that is impossible with other systems. T-HEX Series.
“T-HEX, the next generation spiral cooker design, is based on one or Next generation heat and airflow more separate, independent drums, rather than the conventional single box design offered by other industry suppliers,” explains Walter Unlike conventional spiral oven designs, we do not have a drum driving Van Genderen whose engineering team designed the new system. the belt. Instead, the T-HEX core is open space into which we have placed the heaters. This design innovation creates uniform airflow and The primary benefit is the ability to closely control a quartet of process temperature and delivers a very stable, high quality product, no matter features crucial to product quality and uniformity: temperature, air where it is positioned in the oven. In processor tests of roasted speed, steam circulation and belt speed. Quite often, these process butterflied chicken fillets, core temperatures were all within 10˚C on components cannot be fully or consistently controlled. Some ovens products positioned throughout the belt. This is accomplished through may have cold spots, while temperatures in other locations are too six independent heaters and six independent zones. A fan atop each high for the intended application. This uneven distribution of heat and zone pushes down the air evenly over the belt. The opposing fans air causes product colour and quality differences that are dependent create alternating airflows. Heat cannot go from one zone to the next on whether products are positioned on the inside or the outside of the and cannot mix within the core. Energy savings result from this design, belt. Understanding this shortcoming, the team designed the T-HEX to as well. Because T-HEX heaters are so close to the belt, they can be assure uniform airflow and temperature at every position on the belt. smaller -- around 50kw each -- and run at lower temperatures, The resulting new design also addresses several other prominent consuming less energy in the process. concerns of spiral oven users. Among them: the new T-HEX enhances process flexibility by allowing intermediate steps between cooking zones; provides infinite expandability to match growing capacity Environmentally friendly CIP system demands; and integrates an environmentally responsible clean-in- place (CIP) system. The CIP process is not new to the industry, but Provisur’s T-HEX water recycling system is unique. The open inner core allows the machine to integrate a lighter weight support frame on the outside of the machine Unique, modular approach where its pipes serve a double purpose, adding stability and carrying water to the system’s 129 spray nozzles. The T-HEX system’s six zones are For processors, there is an immediate, space-saving benefit of the cleaned in sequence and the water is collected for cleaning, filtering modular T-HEX design. Any processor that wants to scale up from a and reuse. Two one-hour cycles clean the whole machine. While linear oven to a spiral oven, often discovers that the move to a two comparisons are difficult, Provisur customers have told us that T-HEX drum system is an overreach. The T-HEX, however, makes a smaller, water consumption is significantly lower than their current system’s single drum solution possible. Later, when growth requires greater usage. Another hygienic design element built into T-HEX is a heavy duty, capacity, it is easy to increase your throughput by connecting a continuous belt-cleaning unit fully independent of the CIP. Here again, second space-saving T-HEX drum to the first. As an example, including cleaning and recycling the water is unique to T-HEX. infeed and outfeed, a standard linear cooker is about 11.5m long. A T-HEX can provide about five times the cooking capacity from its 40 or 50m cooking belt, in about half the length of that same linear oven. The bottom line
What really counts for processors is the lower total cost of ownership, New design boosts flexibility paired with predictable and consistent product quality. T-HEX delivers demonstrably lower energy, water and steam consumption, along with Separate drums also permit truly independent cooking controls. To precise temperature control so customers know that it costs less money make a crunchy product you need high air speed, high temperature, to fully cook or roast their products with T-HEX. At the end of the day, and low moisture to roast the surface. Next, to fully cook the product those factors can provide processors a competitive advantage and and retain moisture, you must lower the air speed. But, how can those Provisur Technologies is the only company that can provide those contrasting cooking environments be separated in a single box oven? unique advantages.
Schur Flexibles index. GFSI ranking criteria is set by examining the dynamics of food Sorter for leafy greens Schur Flexibles’ fully recyclable systems and the effects of changing reclosure solution for MAP packaging global environments. The GFSI is the is boosting sustainability by recycling Key Technology, a Detecting colour, size, shape and first to examine food security valuable resources and avoiding member of the structural properties of every object, through the lens of affordability, waste. FlexiClose offers optimal Duravant family of including the presence or absence of availability and quality, across a set product protection, consumer- operating companies, has chlorophyll, VERYX removes insects of 113 countries. According to the friendly use, attractive optics and introduced VERYX digital sorters for and animal parts, paperboard, wood, findings, lower-middle- and low- fresh-cut leafy greens. rocks, plastics, glass and more, as excellent recyclability. Used in income countries experience the VERYX is the world’s only belt-fed well as defects and blemishes combination with C-base PP bottom most substantial gains during the sorter that can inspect product including leaf discolouration, tipburn web, this state-of-the-art top film past year, signalling a shift toward entirely in-air with top and bottom and leaves that are decayed, wilted results in a fully recyclable reclosure more resilient food security measures. sensors in order to detect and or broken. VERYX sorting systems solution with high barrier properties. foodsecurityindex.eiu.com eliminate all foreign material (FM) can be configured to handle a wide Due to these exceptional features and product defects. Combining range of products including iceberg, FlexiClose was awarded the German Key’s expertise in sorting and romaine, leafy spinach, cabbage, Packaging Award at FachPack 2018 in CGF conveying, these integrated VERYX arugula, frisée, escarole, radicchio, the category sustainability. The Board of Directors of The systems are specifically designed to Belgian endive, mache greens, schurflexibles.com Consumer Goods Forum (CGF) has handle the challenges of sorting watercress and various salad mixes. called for the industry to play a leafy greens. VERYX maximises sort Key tailors each VERYX with the leading role in eliminating plastic accuracy to remove more FM and optimal sensor types, sensor Multivac defects while virtually eliminating positions, lighting, ejection system, waste on land and sea and endorses Multivac PaperBoard offers a wide false rejects, improving food safety product handling and software to the Ellen MacArthur Foundation’s range of solutions for producing and increasing yields simultaneously. meet each customer’s specific New Plastics Economy vision of a packs based on paper fibre, which can requirements. circular economy where no plastic fully meet the requirements of Next-generation 4-channel ends up as waste. To complement the recyclability. Multivac works with cameras and laser scanners offer efforts of individual member twice the resolution of previous leading manufacturers on suitable companies, the CGF will identify sensor technology. materials, which can be run on specific areas where people can work For lines that process a variety of standard packaging machines. The collaboratively and pre-competitively leafy greens and salad mixes, fast thermoforming packaging machines to advance a circular economy for and accurate recipe-driven and traysealers can be individually plastic packaging. Initial focus areas changeovers maximise production customised to the particular output flexibility and uptime, while ensuring will include optimising packaging requirements of customers. The repeatable results. design, working with others to enable carrier material can be run in the key.net/products/veryx recycling and reuse systems, and form of either rolls or pre-cuts, and inspiring consumer engagement. pre-made trays can also of course be theconsumergoodsforum.com used. All the materials can be separated into their respective parts New infeed for Renewed EHEDG crossbelt sorters guidelines by the end user, and the paper carrier Medoola and plastic film can then be put Medoola has launched its Packaging With the addition of a new infeed, The European Hygienic Engineering separately for recycling. Life Cycle Assessment (PLCA) service, Interroll is expanding its modular and Design Group (EHEDG) have multivac.com which will offer tangible insights into platform solutions for particularly launched a comprehensive set of how a brand’s packaging can improve efficient material flow. It is perfectly hygienic design principles on the Corteva Agriscience its environmental footprint from raw designed to work with Interroll pasteurisation and sterilisation of material to end of life. The company crossbelt sorters. liquid food. Corteva Agriscience, Agriculture has reached an agreement with The new infeed modules combine The new guidelines contain hands- Division of DowDuPont, and The sustainability experts, Empauer to higher infeed speeds with reduced on information aimed at food Economist Intelligence Unit (EIU), use the innovative software, Ecodex, space requirements to offer a producers, machine equipment have released the 2018 Global Food exclusively on client projects in the substantial potential increase in developers and plant designers who Security Index (GFSI) findings. The goods flow in automatic sorting need to comply with the latest food UK. Ecodex enables an in-depth 360- report, sponsored by Corteva systems. hygiene regulations. degree analysis of a product, Agriscience, provides a common Even though the new infeed The renewed guidelines cover not including the packaging throughout framework for understanding the modules are much more efficient just milk production, but other liquid its entire lifecycle. It provides root causes of food insecurity. For the than previous solutions, their design foods and high acid products like valuable information on key environ- first time, Singapore claims the top is much more compact. In addition, fruit juices. They provide practical mental impacts such as greenhouse spot in the 2018 GFSI ranking due in they are far quieter when in use and technical frameworks that include a gases, water use and energy use. The are also suitable for transporting wide array of topics ranging from part to GDP per capita rising nearly output data allows businesses to smaller goods. general considerations regarding the 30% since 2012, and the percentage both justify packaging initiatives and Inspired by the design of Interroll's applied pasteurisation and of household expenditure that is to focus on the areas they want to successful Modular Conveyor sterilisation techniques to hygienic spent on food is 6.9%. Singapore also improve in regards to environmental Platform (MCP), these new infeed process design and technical matters has the lowest agricultural import impact. conveyors offer all the benefits of a concerning effective flow diversion, tariffs among all countries in the mymedoola.com modular conveyor platform in terms recirculation and cleaning and of their flexibility and efficiency. control processes. interroll.com ehedg.org
30 International Food & Meat Topics • Volume 29 Number 6 food & meat news from around the world
Meat sector summit
A new exhibition hall, Messe Frankfurt is looking forward optimised layout, more to welcoming more than 1,000 exhibition space and exhibitors from around 50 countries. registrations from all market leaders Manufacturers will present are the positive features for IFFA innovative technologies, trends and 2019. Taking place from 4-9th May in future-oriented solutions for all Frankfurt am Main, Germany, IFFA stages of the meat-processing chain, will once again set the technological from slaughtering and dismembering, benchmarks for the future and show via processing and refining, to the entire spectrum of products and packaging and sales. Over 60,000 services for the meat sector – from trade visitors from 140 countries are manufacturing to high-tech. expected. Numerous renowned companies Built to the highest and most from Germany and the whole world modern standards, the new Hall 12 Jeros A/S is launching an industrial cleaning system that have already registered to present will be used for IFFA for the first enables food manufacturers to reduce wash down time by their latest products and services on time in 2019. more than 80% and optimise production time. “Our ACE 119,000m2 of exhibition space. The result is a circular route that system is the most flexible and efficient cleaning system for multihead links all IFFA halls with each other weigher components and other scale parts from the production machinery. and enables visitors to obtain a rapid Time consumption on the entire process from removing, washing and overview of the entire spectrum on reinstalling parts can be reduced from two hours to only 20 minutes show within a minimum of walking. because the system is automatic and removes any human handling of o this end, the exhibitors and their parts,” Evita Rosdahl, CEO at JerosA/S, told International Food & Meat products are arranged along the Topics. “This way, food manufacturers can increase production time and main process stages of the meat optimise workflow.” industry. jeros.com iffa.com
SQF certification for Hiperbaric unveil Frontmatec invests 2019, introducing Food Engineering at food grade paper first bulk machine in Central Europe VIV Asia. The exhibition space will be doubled compared to the Provisur Technologies Inc has been Hiperbaric, a global leader in Frontmatec is taking a major step in Slaughtering & Processing part of VIV awarded SQF Certification by the designing, manufacturing and bringing the benefits of Industry 4.0 Asia 2017. Over 100 global suppliers Safe Food Institute for the safe marketing high-pressure processing to their customers in Central Europe. will present their equipment, manufacture of food-grade paper machines (HPP) has unveiled its new They are investing in a local products and services in further products converted within the Hiperbaric 525 Bulk equipment. competence centre in order to be processing, logistics, refrigeration, company’s 22,000ft2 facility in The Hiperbaric Bulk technology is a able to roll out their innovative food/meat ingredients, and Illinois, USA. The globally recognised worldwide innovation for HPP Factory Management Systems into packaging. certification covers Provisur’s Formax processing of liquids in bulk (before the region. Food Engineering is a multi-species brand papers for direct and indirect bottling). Its innovative concept, Marcus Helsper joins Frontmatec concept including poultry meat, egg product contact, as well as all patent pending, makes it possible to to be the leader of the Control processing and handling, red meat, private label food wrapping and reduce HPP processing cost and Systems business in Central Europe. fish, shrimp and dairy products. packaging products that Provisur energy consumption, and to use any He has extensive experience within viv.net supplies to its customers around the packaging design, size and material. Factory Management Systems for world. This new equipment is the most the meat industry and will be backed Applications for Provisur single productive HPP system in the world. by a local German team of experts in sheet and roll stock food-grade It is designed to fit perfectly in Factory Management Systems. New stabilising and papers vary widely and include large production lines of beverage frontmatec.com texturing systems papers for burger patties, cheese companies. interleaving, sliced meat interleaving, This first unit has been installed in At the recent Gulfood Manufact- layout bacon, cookies and more. Go Fruselva, Spain. This company uring exhibition in Dubai, Hydrosol Among the many processes and specialise in the manufacture and The future of food introduced new stabilising and documented procedures measured development of food products such engineering texturing systems that enable food by the audit are raw material as fruit purees, vegetables, dairy companies to make high-selling management, safety planning, products, smoothies, juices, nectars VIV Asia is back in Bangkok, Thailand trend products. The company employee training, operational and fruit beverages. In addition, Go on 13-15th March 2019 as Asia’s focused on their many ideas for procedures and traceability. Fruselva is the largest pure fruit and leading feed to food international plant-based alternatives to dairy, To ensure that timely and accurate juice manufacturer of HPP in the show. Development of the Asian texturing systems for reduced-sugar information is available to Provisur Iberian Peninsula. The machines market is leading to higher invest- foods, and economical solutions for customers, as well as customers of allow them to offer customers non- ments in advanced technologies and chicken products. Hydrosol offers theirs, the company has dedicated a thermal processed, safe drinks with processing equipment that are used tailored ingredient combinations for Provisur team member solely to the the organoleptic and nutritional to add value to the animal protein high-end premium products as well job of updating quality records and characteristics of the fresh product end-products. as cost-optimised recipes. SQF-related documentation. and an extended shelf life. Big steps are going to be made in hydrosol.de provisur.com hiperbaric.com
International Food & Meat Topics • Volume 29 Number 6 31 Validation and verification of food testing methods are critical success factors in food safety Doubling duck capacity Most consumers do not realise the number of recalls issued on food products across the globe every day. Often, only those resulting in hospitalisations and The installation of two case label is produced. The system death are reported. Recalls can involve foods that are contaminated with a Ishida FlexGraders at also has the flexibility to weigh and pathogen, allergen, foreign material or have been mislabelled or mishandled. leading Hungarian grade each pack by its individual poultry processor Tranzit Food has weight where customers do not Recalls are issued by regulatory agencies such as the USDA and FDA in the US, enabled the company to nearly require fixed weights. and EFSA and RASFF in the European Union. double capacity with the same Packs sizes vary from 700g to 1200g number of line operators. for individual pieces and 1400g to Recalls can irreparably damage a compare their testing methods to The FlexGraders are grading packed 6500g for whole birds. Any pack not food manufacturer’s reputation and known reference methods such as duck and goose – both whole birds within the specified tolerances for a profitability, opening the door to ISO, USDA, FDA and Health Canada and pieces – into specified fixed particular run is diverted to a special expensive litigation. To avoid recalls, Compendium to determine equivalent weights for Tranzit’s retail customers. bin so that it can re-weighed. manufacturers must proactively performance for the food product Each pack is individually weighed The Ishida line, supplied by Ishida identify and control potential hazards being tested. The performance of the and then diverted to a series of Hungarian agent MasterQuality, was to ensure the safety and integrity of assay is also assessed for sensitivity, packing stations, according to its specifically designed for Tranzit the food being introduced into inclusion of relevant bacterial strains, commerce. Doing so requires risk cross reactivity to non-specific strains, weight, where it is placed into a Food’s requirements. assessment, process monitoring, stability and ruggedness. transit case for onward supply. The Ishida FlexGrader is simple to validation testing, documentation and The 20 station FlexGrader is able use. Changeovers between birds can more. Another question food manufacturers to handle around 80 packs per be done in less than a minute by must ask themselves when minute, giving it the capacity to calling up the required specification Manufacturers perform food determining a food pathogen testing process around 3,600 ducks and on the user-friendly Remote Control pathogen testing either on site or at a method is; which one is the right fit for 1,600 geese every hour, compared Unit, and tolerances can also be third-party laboratory. They their specific products? The most with the 2,000 and 1,000 birds adjusted while the FlexGrader is in commonly employ a test-and-hold common testing methods include delivered by the previous manual operation. method for high-risk (and often highly traditional culture-based detection system. The hygienic open frame design perishable) foods. This is a method methods, EIA (enzyme immunoassay) where food is tested and held in or ELISA (enzyme linked immuno- Line operators are assigned three allows fast and easy cleaning, which containers ready to be shipped, while sorbent assay) and PCR (polymerase or four stations, where the packs are takes place at the end of each shift. waiting for laboratory results to clear chain reaction). Because each method placed into the cartons and an outer ishidaeurope.com the products for distribution to has its own set of advantages and retailers. Every hour these products limitations, which testing method is are held, inventory cost increases right for a food manufacturer might while product shelf life decreases. This not be clear. For companies selling High quality poultry converting to the chicken breed underscores the need for rapid and perishable goods, the need for a rapid in Norway Hubbard, focusing on expertise and accurate food pathogen testing testing method such as PCR might be investments in operation and methods. the only way to maintain the level of In response to the rising demand for technology for high animal welfare. speed, specificity and accuracy high quality poultry products, Norsk “High-end equipment with a high Deciding on the method that best fits needed to verify the safety of their a company’s food safety program is food products. On the other hand, Kylling, owned by REMA 1000, is degree of automation ensures that not an easy assessment. Certification processed, shelf stable foods, may be building a whole new poultry we can also offer customers high- agencies such as AOAC (US), Health able to sustain a more time- processing plant in Orkanger, quality products at a low cost, Canada, AFNOR (France) and consuming traditional culture method. Norway. The plant will be innovative manufactured in a responsible NORDVAL (Denmark) provide in energy use and sustainability and manner. We have prioritised animal guidance in this decision and allows In most cases, verification of a will be the start of a cluster in the welfare in the selection of food manufacturers to sift through company’s specific food products area with a total investment of €75 technology for processing chickens,” various approved food pathogen might be the only way to evaluate the million. Now, Norsk Kylling has Kjell Stokbakken, CEO of Norsk testing platforms. These agencies testing method that best fits their signed contracts with Cabinplant Kylling, told International Food & require test kit manufacturers to needs. and Meyn for the procurement of Meat Topics. processing equipment. With the processing equipment Norsk Kylling has undergone a contracts signed, Norsk Kylling is major transformation. In recent now another step closer to realising www.hygiena.com years, their business has become far the new poultry processing plant. more sustainable and delivers top Machinery and equipment will be [email protected] quality products to customers across delivered through 2020 with a @HygienaInt Norway. Animal welfare has been planned start-up in 2021. given the highest priority by meyn.com
32 International Food & Meat Topics • Volume 29 Number 6 5 TARGETS TO TEST FOR IN food & meat news from around the world YOUR PRODUCTION ENVIRONMENT
by Stefan Widmann, Product Manager, Romer Labs Natural microbial solutions 4 Quality indicator The Danish Innovation called ‘Bac4CroP’ – has just kicked organisms Fund has awarded a off and will run for four years. grant to Chr. Hansen, “The combination of the University University of Copenhagen and the of Copenhagen’s world class research What are they? Danish Technological Institute (DTI) with Chr. Hansen’s technical know- Unlike bacteria, yeasts and moulds are eukaryotic organisms in the fungus who will join forces to develop how and deep microbial knowledge kingdom. Most of them belong to the phyla Ascomycota and Zygomycota. natural solutions for sustainable and DTI’s field trial capabilities Yeasts and moulds are commonly enumerated in foods as quality agricultural production creates a compelling platform to indicators. They have no predictive value for the occurrence of toxigenic As global food demand increases, address this important challenge. fungi or other pathogens. As a group, the yeasts and moulds are diverse the agricultural sector is faced with The end goal is to increase yield for and can grow on virtually any foodstuff. the dual challenge of increasing farmers globally and to provide productivity, while reducing the consumers with crops exposed to Where do they come from? sector’s environmental impact. fewer chemicals,” added Peter As their spores are airborne, moulds are present virtually everywhere. “Beneficial bacteria is a natural way Høngaard Andersen, Managing Yeasts are most commonly used for the fermentation of sugars to alcohol to protect plants and crops, and can Director of Innovation Fund and in the baking industry; the most industrially important strain is contribute to improved crop yield, Denmark. Saccharomyces cerevisiae. Yeasts and moulds can survive in a variety of as well as yield stability within The steps in the project include environmental conditions: pH levels can range from 2-9, temperatures from agriculture. With this grant, we join screening of new microbials based 5-35˚C and water activity (Aw) can be as low as 0.85 or lower. As quality forces with the University of on Plant and Microbiome indicators, they can be used to assess the stability and shelf life of a Copenhagen and DTI, to develop ‘predictors’; integration and product. Although they have diverse growth habits, yeasts and moulds cost effective, beneficial bacteria for prediction of data by advanced grow slowly in laboratory culture in comparison to bacteria. Thus, they are agricultural production that can spur machine learning; engineering of enumerated by a plate count procedure that uses agar supplemented with the conversion away from classical more efficient and robust products bacteria-inhibiting agents. Chloramphenicol, rose bengal, and dichloran pesticides and fertilisers,” Henrik by making bacterial consortia and/or are common selective agents in these agars. Spread or pour plates, Joerck Nielsen, vice president, Plant strain ‘breeding’; with final yield incubated at 25˚C for 3-7 days, are recommended (ISO 7954). Health at Chr. Hansen, told improvement tested in global field
International Food & Meat Topics. trials. Why should I test for them? The 3.9 million Euro project – chr-hansen.com The microbes present in a product have a considerable effect on its quality. The types and number of micro-organisms present influence the sensory properties (such as taste, aroma, texture and colour) and shelf life of the product. Food producers may choose to test for some of these micro- integrated solutions involving Marel Poultry invests organisms for insight into quality changes in the product; for this reason, robotic systems. in Dutch project certain yeasts and moulds are designated as quality indicator organisms. marel.com Such quality indicators are often used to ensure that the product is FlexCRAFT, a Dutch university microbiologically stable and acceptable in terms of the sensory properties research program into the listed above. The growth and number of a quality indicator is inversely development of cognitive robotics proportional to the quality of the product in question. While the indicator for agri- food processing, has been Food safety should be present in all products whose quality is to be assessed, its growth awarded major government funding. intelligence service should be unaffected by other microbial populations present. There should Marel Poultry will also be investing furthermore be relatively simple methods available for detection, in this research, being aware that Transparency and traceability are key differentiation and quantitation. A good example is yeast and mould intelligent robots will take on a when it comes to managing food counting. crucial role in the food industry in and feed safety across the value the near future. chain. Safefood.ai is a food and feed What methods do processors use to test? The Program manager of safety intelligence service that helps Culture techniques rely on growing a particular microbial population to FlexCRAFT is Wageningen University to protect consumer health and observable levels; this is a time-consuming process and involves producing & Research (WUR) in close lower the risk of food safety ideal growth conditions, such as temperature, oxygen content and pressure cooperation with TU Eindhoven, TU incidents, by providing trusted in liquid or on solid media containing specified nutrients. The resultant Delft, University of Twente, and information to food professionals. colonies may be counted on solid media following incubation. This University of Amsterdam. It uses state-of-the-art data technique has its drawbacks, as it assumes that each colony is derived from The program also includes analytics to enable the entire food an individual cell and that the incubation conditions would allow for the representatives from the industry value chain to benefit from easy recovery of all cells present. Despite these limitations, plate count such as Marel Poultry and German access to relevant data, that helps techniques remain the gold standard in qualitative microbiology. Counts poultry processor Celler Land. them to avoid potential safety risks. may also be achieved in liquid media using most probable number (MPN) The WUR research program will Safefood.ai monitors and collects techniques. Unlike these more traditional methods, reporter assays assess develop robots that are able to relevant signals from international the microbial population size through the metabolic activity of the cells. handle a wide variety of agri-food food authorities, news sources and The population does not necessarily have to multiply to visible colonies products and at the same time social media. All from a single portal, before the measurement takes place. Such techniques include colorimetry; taking into account the constantly it keeps users updated with alerts, impedance/conductance; ATP-based tests and turbidometry. changing environmental conditions recalls and trending food safety and tasks typical for the agri-food incidents in their region, supporting chain. timely risk mitigation and Marel Poultry will be the leading management. You can register free at industrial partner in the creation and www.safefood.ai utilisation of a new generation of buhlergroup.com
International Food & Meat Topics • Volume 29 Number 6 33 Diary
2019
IPPE 12-14th February Gain value; avoid giveaway Atlanta, GA, USA www.ippexpo.com To help processors ten cents a pound. At about 600 gain value instead of head a day, that added up to close to giving it away, Eagle a million dollars a year.” Product Inspection offers advanced Knowing the actual lean point of The Global Food Safety inspection technology that provides meat allows processors to capitalise Conference highly accurate chemical lean (CL) on its real value and prevents issues 25-28th February and fat content for 100% throughput related to overly fat or overly lean Nice, France of meat. batches that can complicate recipes www.theconsumergoodsforum.com Eagle’s inline Fat Analysis (FA) and disrupt production down the systems use the latest third- line. generation refinement of Dual X-ray “Inline capability is effective in Absorptiometry (DEXA) technology preventing lean giveaway and more to achieve CL measurement to efficient, too, because it does not CFIA better than ± 1 accuracy, the require the use of other time- 12-14th March PH Liquid Belgium industry’s gold standard. consuming methods, like laboratory Rennes, France NV have released “The impact of errors and testing. In addition, results are www.cfia.expo.com the latest test miscalculations in determining the accurate and real-time,” Norbert results for their Bufferglucose fat and lean content can be added. Clean label showing in line significant in terms of profit and Eagle’s FA3 series of x-ray machines, production of fresh minced meat loss,” Norbert Hartwig, Director of including the FA3/B, FA3/C and and sausages and vacuum packed R&D for Eagle, told International FA3/M systems, are multifunctional. Mycotoxins 2019 fresh minced meat and sausages Food & Meat Topics. “We worked In addition to measuring CL values, 12th March (without gas). They show bacterio- with one beef slaughterhouse who machines in the FA3 series systems Bangkok, Thailand logical, yeast and moulds and was giving away 2-3% in lean points. detect contaminants like bones, www.positiveaction.co.uk organoleptic results and buffer pH They thought they were selling a glass shards, metal fragments, between 5.1-5.4. Bufferglucose 90% lean piece of beef, but were mineral stones and some plastic and Syrup Clean Label is suitable for all actually giving away 3% more of a rubber compounds, while preparations of minced meat and leaner product that had a simultaneously conducting integrity VIV Asia sausages. Dosage: 1% for a stable higher value. So, every checks such as mass measurement 13-15th March buffer pH between 5.4-5.8. Sodium time they sold the 90%, and moisture and protein content. chloride: 3/4. Potassium chloride: they were losing The systems are powered by Eagle’s Bangkok, Thailand 1/4 plus your usual spices. SimulTask PRO advanced www.vivasia.nl ph-liquid.com software, which allows product data to be stored and easily accessed for quality assurance ProFood Tech APPOINTMENTS traceability. 26-28th March eaglepi.com Chicago, IL, USA www.profoodtech.com Chris Huscroft Campden BRI Director of Technology First 15,000 bph M2.0, the Meyn Line Weigher M2.0 www.campdenbri.co.uk line in Turkey in the region. IAFP Europe The required total investment with 24-26th April Meyn is well known for its reliable a worth of 400 million TL ($65 Nantes, France Phil Laurence equipment at high processing million) is Turkey’s largest-ever www.foodprotection.org/ Sparc Systems speeds. In response to the rising agricultural investment. Initially, europeansymposium Product Specialist demand for high-protein food, Senpiliç will establish a feed mill www.sparc-systems.com Senpilic, Turkey's largest chicken with an annual production capacity producer, has selected Meyn as the of 579,500 tons and a poultry preferred supplier for their new processing plant with a daily IFFA Sarah Mahamat Greenfield project in Osmaniye. capacity of 450,000 birds, in Construction activities are on Osmaniye Kadirli. At a later stage, 4-9th May ULMA Packaging UK schedule, and 80% is completed. The hatchery and breeding farms will be Frankfurt, Germany Financial Controller new site is expected to be fully added. www.iffa.messefrankfurt.com www.ulmapackaging.co.uk operational as of January 2019. Meyn Hasim Gürdamar, CEO of Senpilic, with its Turkish partner is very proud stated that the integrated facility to deliver all equipment – from creates an ecosystem in an area of Rob LimburN 2 arrival to deboning – for the first 200 km with 840 farms and 3,500 9th Annual European Food Campden BRI 15,000 bph project in the history of employees. Senpiliç has a turnover in Sure Summit Manager for Microbiology of Turkey. excess of 1.8 billion with the capacity 13-14th May Thermal Processing The new processing plant includes of 320,000 tons of chicken meat and www.campdenbri.co.uk the first Rapid Plus Breast deboner a 15% market share in Turkey. Amsterdam, Netherlands M4.1, the Meyn Carousel rehanger meyn.com www.foodsureeurope.com
34 International Food & Meat Topics • Volume 29 Number 6