This article was downloaded by: 10.3.98.104 On: 01 Oct 2021 Access details: subscription number Publisher: CRC Press Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: 5 Howick Place, London SW1P 1WG, UK

Handbook of Processing Food Safety, Quality, and Manufacturing Processes

Theodoros Varzakas, Constantina Tzia

Hygiene and Food

Publication details https://www.routledgehandbooks.com/doi/10.1201/b19398-4 Theodoros Varzakas Published online on: 23 Oct 2015

How to cite :- Theodoros Varzakas. 23 Oct 2015, and Food Sanitation from: Handbook of Food Safety, Quality, and Manufacturing Processes CRC Press Accessed on: 01 Oct 2021 https://www.routledgehandbooks.com/doi/10.1201/b19398-4

PLEASE SCROLL DOWN FOR DOCUMENT

Full terms and conditions of use: https://www.routledgehandbooks.com/legal-notices/terms

This Document PDF may be used for research, teaching and private study purposes. Any substantial or systematic reproductions, re-distribution, re-selling, loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden.

The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The publisher shall not be liable for an loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material. Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 3.1 Contents hygiene rules for food of animal origin. The new requirements apply from primary production to to production primary from apply requirements new The origin. specific animal down of food laysfor (2004b)hygienerules EC while retail; and distribution, processing, through continues and effect on June 1, 2006, and extended the existing principles into embodied regulations (2004c)official new controls. came The onEC businessfoodoperators(FBO)andin Council Directive 93⁄43⁄EEC. “foodhygiene package” comprisesthattheofregulations 2004a–c). (2004a,b)adopted(EC ECUnion addressedto are European the of Council the and Parliament European the 2004, 29,April On 3.1 Internet Source References 3.4 3.3 3.2 © 2016 Group, by Taylor LLC & Francis EC (2004a), on the hygiene of foodstuffs, applies to all and begins at primary production primary at begins and foods all to applieshygiene (2004a),foodstuffs, the of EC on

3.4.2 3.4.1 Desig 3.3.4 3.3.3 3.3.2 3.3.1 Metho 3.2.3 3.2.2 3.2.1 Micro Hygiene Regulations 3 Hygiene

...... n of CIP Bulk Units Bulk n of CIP biological Criteria ds to Control to ds Hygiene Avoid 3.2.2.10 3.2.2.7 Guide  CIP, B Cyc CIP Chemica CIP, Hy Stree Sanit 3.2.2.14 3.2.2.13 3.2.2.12 3.2.2.11 3.2.2.9 3.2.2.8 3.2.2.6 3.2.2.5 3.2.2.4 3.2.2.3 3.2.2.2 3.2.2.1 Ma Good Good Theodoros Varzakas Hygiene and Food Sanitation ...... 104 t Foods, Hygiene,t Foods, Management Crisis and ation. R lines on Air Handling Systems in the to to Industry Food Systems the in Handling on Air lines Manufacturing, Good Hygienic Good Procedures Manufacturing, Operating Standard Practices, acillus cereus acillus

egul gienic Design, and Sanitation Design,and gienic

les ls—Sanitizers Hygie Waste D Airin Light Relia C Formed Tubin Tee Beams Chann I Angle Equip Equip Build nufacturing Practices nufacturing ...... 80 ...... 93 ...... 78 ...... 73 ations bility, of Availability, Equipment Maintainability and ing g—Ventilation ings and Facilities ings and g ne Installations in Egg Manufacturing in ne Installations ment Supports ment el ...... 78 ...... 78 . ron ...... 74 ...... isposal ...... 79 ...... 78 ...... 93 hannel...... 78 . . , and Biofilms , and ...... 77 ...... 77 ...... 80 ����������������������������������������������������������������������������������������������� ...... 87 ...... 79 ...... 79 ...... 77 ...... 76 ...... 76 ...... 95 ...... 83 ...... 81 ...... 80 ...... 78 ...... 97 98 73 75 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 end products are of paramount importance (Papademas and Bintsis, and 2010). (Papademas importance of paramount are end products milk and milk of quality and safety the as authorities local competent the by audits frequent detail, and for stringent adherence to hygiene regulations (Food Safety Management Systems) by the producers need the illustrate aforementioned facts The shortcomings. significant from suffered Bulgaria and Portugal, Romania, , in origin foodsof animal controlsin medicine residuesveterinary and Lithuania. and Belgium, Denmark, Cyprus, Greece, in somewas progress while noted ,Poland, and Spain, like countries in of raw milk criteria quality ofcontrol the the in ings adjusting them. to in progress good have they made that and new hygieneregulations the with satisfied generally are FBO and states member that newlegislation indicates implementationthe of the on states member by Komorowski described also (2006). feed) are animal as used be to companies disposing and products)milk dairy and of Regulation 183 identified. also are 92⁄46⁄EEC Directive from Hygiene 92⁄46⁄EEC. Directive Dairy the replaced accepted scientifically with accordance principles. in measures control temperature and criteria biological and monitor food critical safety points in food businesses; and (3) the possibility of adopting micro- identify, to HACCPon principles control, based (2) ; of procedures use the human protect to Bolton,and 2004). ciples of food safety and prin- hygiene the follow codes, and should the best they way though is even to farmers), use HACCP-based(e.g., systemsdairy products (Maunsell primary of producers for However,principles. (HACCP)made exception was points an control critical and analysis Hazard applymust they and products, their of safety the responsiblefor are FBO that downlay and retail 74 including: considered, be to requirements detailed (2008)specifies 220 PAS(2005a,b).BS 22000 ISO with conjunction in used be to is (2008) 220 PASBS (2008), 220 PAS specification—BS hazards. safety assistfood controlling in to programs prerequisite for availablerequirements whichspecifies publicly the developed (BSI) Institute Standards British Recently,the essential. considered complexity,is or size of regardless businesses, food in 2005). Legislation (EC, European for identified CCPs. the limits trol foressential products. are directives up These products, ofpackaging setting and con- ofmilk milk labeling ofrawmilk, microbiologicalquality limits, control level, farm hygienetemperature the at forteria products, for rawand milk examplemilk hygiene of rawproduction (animal hygiene),milk EU 1441⁄2007,Directive the EU 853Directive in the while products, as end and milk products, described are microbiologicalThe milk for criteria pasteurized 3.2 © 2016 Group, by Taylor LLC & Francis Moreover, the same report stated that compliance with community requirements pertaining to to pertaining requirements community with compliance that stated report same Moreover, the shortcom- identified has (FVO) office report (2008) veterinary and food the hand, other the On the by gained experience the on Union European the and Council the EC the of report The Additional requirements to industry suchthe dairy as Regulations 1774 The new hygienedairy legislation is extensively described by Komorowski (2006), while changes 852 No. EC regulations new the industry, dairy the to regard With the In newparticular, food hygiene package highlights: (1) the concern of importance paramount Apart from the earlier described HACCP principles, the prerequisite program implementation program prerequisite the principles, HACCP described earlier the from Apart in included been have 1998) al., et Buchanan 1995; (Buchanan, standards Microbiological 2. 3. 1. m

Sup Lay Con i out including employee of workspace and premises, facilities plies of water, air, energy, utilities other and c struction and layout utilities and struction associated and of buildings robiologi Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook c al Cr iteria

⁄

200 4 governsquality/safety the cri- all

⁄

200

⁄

5 (dairy products intended 200

⁄

200 4 and 853 and 4 2 and 79⁄

200 ⁄

200 5 (dairy 4 have 4 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 (Koohmaraie et al., 2005), mainly found in ruminants’ . found ruminants’ in et al., 2005), mainly (Koohmaraie perfringens The microbiological parameters that have been used as indicators in slaughterhouses are total total are slaughterhouses in Enterobacteriaceae, indicators coliforms, total (TVC), as count viable used been have that parameters microbiological The operations: considered relevant are that manufacturing to aspects other adds It also are are diseases food-borne to past the have in pathogensrelated that meat been hand, other 2008).the On et al., Jones, Dencenserie 1995;and (Gill purpose this for suggested been also have bifidobacteria while 2009), et al., Algino 1999; McGinnis, and (Gill Aeromonads Hygiene and Food Sanitation Food and Hygiene

obtained and and obtained next the beforeagain and morning operations began (PRE). Total aerobic plate counts (APCs) were (POST) day processing a of end the at collected wereSamples States. United southeast the in ities wereoperations evaluated. mixed off-line, and In-line, facilities. eggprocessing ofshell variety a in used programs sanitation of efficacies the compared and (2001) assessed et al. Jones regulations. safety food of mentation facility the at used disinfectants on labels 2002). read (Powitz, not do personnel plant processing Many tion. 2001). (Russell, sampling publica- 2001)are (Vasavada, There audits effectiveness. sanitation program’s explain the that of tions understanding better a company a possible give as can program identified plant’s sanitation also of a processing audit were An processing. equipment during of contamination maintenance sources and plant, the within equipment tion 2002). (Slade, personnel and air, water, surfaces, contact indirect and direct eggs, equipment. not the 1981). (Moats, counts for ofthe surfaces washed eggs with correlate counts for equipment and surfaces water bacterial these that reported that been has industry.It processing egg are the in implemented be indications will procedures current All regulations. HACCP under came they when industries poul- and try meat the in implemented first (SSOPs)were procedures operation standard Sanitation G 3.2.1 © 2016 Group, by Taylor LLC & Francis 10. Sixteen Sixteen direct or eggindirect contact surfaces were sampled in various shell egg processing facil- imple- the in step first the often are and control process of component integral an are SSOPs be to determined been have facility processing a in contamination of sources primary The 2. 6. 8. 4. 4. 3. 5. 5. 1. 9. 7. Salmonella

Foo Pro War Pro Rew Per Pes Cle Mea Mana maintenance Sui including sewage waste and services, disposal Supporting tability of equipment and its accessibility for cleaning, maintenance, and preventive and maintenance, cleaning, for accessibility its and equipment of tability sonnel hygiene t control aning and sanitizing and aning duct information and consumer awareness consumer and duct information procedures duct recall d defense, biovigilance, bioterrorism and ehousing ork sures for preventionsures the of contamination cross oo , gement materials of purchased Yersinia and d Enterobacteriacae Enterobacteriacae M Furthermore, the major contamination source for wash water was found to be the the be to found was water wash for source contamination major the Furthermore, O157:H7, coli non-O157 STEC E. , anufacturin . The most important are are important most The .

Furthermore, effective cleaning is not always achieved during sanita- during achieved always not is cleaning effective Furthermore, g , were enumerated. No significant differences ( differences significant No enumerated. were

G oo d H y g ienic P O157:H7, coli E. non-O157 STEC E. coli E. ractices

and rapid methods available for sanitation sanitation for available methods rapid and Escherichia , , S tan d , ar sp., enterococci and and enterococci sp., Listeria Campylobacter d O , fecal streptococci, and and streptococci, fecal , peratin

Drains, transporta- Drains, P > 0.05) between between 0.05) > g P , Clostridium Clostridium E. coli E. roce d ures , and and , 75 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 The natural antimicrobial aspects of the egg also help egg of also the prevent to aspects proliferation of the organisms. antimicrobial natural The 1997).et al., (Lucore carcasses formuch lowerrawthose poultry ofeggs washed are than surfaces the for counts bacterial products, raw are eggs shell Although industries. poultry and meat the as it is also important to determine whether this industry should be held to the same sanitation standards significantly differ not did plating, et al., 2009).(Arvanitoyannis POST microbial direct and by PRE determined sampled. as plants sanitation, most plant for of levels low relatively were brushes washer and washers for vacuumAPCs loaders. for the high werealso APCs sampled. plants wereconsiderablyfor all high beltrewash the for APCs PRE. and POST both tank, water recirculating the of wall the on found were APCs high general, sites.16In foundforweresampling the counts bacterial PRE and POST 76 dis be control. should dust and access and cleanable. and conditioning, readily rodent prevent air to vapors, screened be and also should odors systems Ventilation minimize to systems ventilation priate operation. allow to satisfactory vided product. finished the to rawthe material of arrival the from flowprocess the lated in removed be cannot wastes effectively. where areas and pests, of infestations to prone areas flooding, to ject sub- areas areas, polluted awayshouldpreferably located environmentally Establishments be from 3.2.2.1 (IFST, GMP to 2007). guides lishes and Food (U.S.of Technology Science Food and Institute the Kingdom, United the pub- effort 2004). In Administration, this in assist to comments public obtain to meetings public holding out find which and whichshould elementsimproved.be to to retain FDA ofcritical food the isare GMPs nowis 2004, June of as effort, group’scurrent the of Part regulations. revised ofquences) conse- economic (including impact the on as well as safety food on GMPs food of impact the ing many about brought have GMPs changes food; that have in the food since 1986.industry occurred WorkingThe current Group has been research- of effectiveness the examine to Group Working 2004). In July (FDA) the Food 2002, and Administration Drug formed a Food GMP Modernization Jacob, and foundation production onof which the now (Upmann the safe as food is based regarded are and years of number developedovera havebeen principles GMP production. upon care great bestowobligation to an as regarded be may and traits quality sensory hygienic and good guarding safe- at aims It products. food of kinds various of preparation and handling, manufacture, the for rules 1991). general providePark, GMPs and (GMPs)(Harrigan practices manufacturing good of applicationofcodes the at aimed procedures management shouldbe there factory food the Within G 3.2.2 © 2016 Group, by Taylor LLC & Francis infection, protect the product against dirt, particulates, and foreign material; prevent the formation While it While that appears more aggressive for cleaning practices are warranted the shell egg industry, h lyu, ein ad osrcin f od rmss hud emt dqae cleaning/ adequate permit should premises food of construction and design, layout, The appro- with along present be should systems disposal waste and drainage adequate Moreover, supplyAdequate of gas, electricity, potable shouldwater, pro- utilities be other fuel, and natural regu- ofhygienica by means facilitate operations to designed shouldbe facilities and Buildings have have GMPs that the following adopted Industries the others: among results, 2. 3. 1.

(da Cruz et al., 2006) Gre Bet Bet b ter, cleaner, more agreeable, safer environment working and of incidence complaints in consumer quality,ter decrease safer products, tr mlye oiain n poutvt ad mrvd scooia conditions. psychological improved and productivity and motivation employee ater oo uil Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook d dings and Facilities and dings M anufacturin g P ractices ­ Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 zontal plane with the heel pointing up. heel pointing the with plane zontal When When Hygiene and Food Sanitation Food and Hygiene 3.2.2.4 or alloys such hastelloy. as such titanium as metals special require content chloride high with contain- Products conditions. acidic those under exceptespecially content, chloride environments high ing most in corrosion to resistance good display that 316L and arrangement. their and shapes, structural materials, include construction Equipment supports 3.2.2.2 McSwane, 1999; Kassaveti, and 2009). Arvanitoyannis Jarvis, 2000; 1998; Hayes, and Forsythe 1998; FAO, 1998; Corlett, 1997; (Marriott, should provided. or stored be processed, food is examined, should Sills sloped avoid be to shelves. as ofuse accumulation dirt. their windows light; opening is not recommended. of natural traffic (e.g., essential by and access personnel easy which permit strips fork-lifttrucks). to drains, and drains should be fitted with stainless steel perforated traps to retain extraneous matter. able, nontoxic and material. clean.to easy surface, nonslip crevices, cracks, from free attack, microbial and biochemical to and agents, Light covered.be should fittings particles. of shedding reduce and condensation, and , dirt, of preventaccumulation to walls overhang products. and raw materials of storage and during processing,hygienic for conditions and environmental suitable between provide and operations; contamination cross against protect surfaces; on and condensation of 3.2.2.3 © 2016 Group, by Taylor LLC & Francis Structural steel members have steel members following the shapes:Structural satisfactory. very are steel supports equipment mild process For dry (not (EPDM) monomer diene propyleneethylene (NBR), rubber nitril/butyl rubber, Nitrile gaskets include:Frequently elastomers for and used used seals 316, 304, AISI as such steels stainless austenitic are materials construction common most The • • exist should rodents) beetles, and moths cockroaches, flies, (, control pest Finally, where rooms and toilet, rooms, locker and dressing areas, hand-washing in lighting Adequate Windows and sills should be impervious, easily cleanable, and in constructed such a way to avoid becan a source Roofing flattrussesbeams or slightly or is normally by and ispitched supported plastic heavy-duty with provided or automatically, opened either be generally should Doors Floors should have a nonslip finish. They should be constructed in such a way that the liquid flows nonabsorbent, wash- impervious, use of the requires partitions and offloors, walls, surface The cleaning grease, to resistant durable, impervious, are that materials of made be should Floors and ledges no with impervious, waterproof, smooth, be should fixtures overhead and Ceilings

resistant to oils and fats), and oils to resistant fluoroelastomer rubber,(Viton). silicone and withstand extended use, cleaning compounds, and sanitizing agents. accessiblemanualnontoxiccleaning,formaterial,ofmade corrosion-resistant, designedto Mfg-ppsm/3-prereq-5-06.pdf 2000; 1998;McSwane,Hayes, and 1998;Forsythe (Corlett, sanitiz- edges and approved corners rounded with with equipped required, if sanitized water potable with rinsed contamination, and ers, external from contents the protect to Equi All used in the horizontal plane, the vertical leg plane, vertical the should horizontal the in point used down. It a in be used also hori- can a e e surfacesincontact with food should besmooth, notporous, inert, visible forinspection, pment should be readily disassembled for inspection and manual cleaning, designed cleaning, manual and inspection for disassembled readily be should pment quip quip ngle ngle ment ment ment I ro n S uppor ts , [Accessed 2014]). December http://www.hi-tm.com/RFA/ 77 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 to operate without processing, whereas the material (raw, intermediate, or end product) of the line line the product)ofend or (raw, intermediate, material the whereas processing, without operate to failure ofthe upstream line forcesmostof the and stops machine failed the occurs, failure random a When modes. failure have different that system control and mechanism transfer common a with level. line entire workstation, and atmachine, production line strudel of the distributions ability systems. manufacturing real analyze and model to wish who analysts systems manufacturing and analysts reliability to useful be also respectively. operate, and manufacture they that It can production of lines operation the design and the improve to wish who manufacturers products bakery product and bread food and for manufacturers source machinery data valid a as serve will paper this that hope we covered, period the of extensive length Giventhe month. 1 and 4 years of period coversa data The snacks. and products from failure data obtained a real, automated pizza production line in a large of manufacturer bakery over collected data 10 months.actual the of workstations the of have lines oftimes weredistributions these exponential parameters distributions. computed The onbased repair and failure the that assumption simplifying the on based buffer tionin-process an byin ofthe middle line to the inserting line absorb some of the downtime, statutory inspections,andreductioninmaintenancecost. between period time downs,of shut increase planned frequency of in decrease to strategiesleading ciples helps evaluate changes in inspection frequency, maintenance actions or condition monitoring (1996) pointed Zerwick out, in the tools). context of pressure and vessels, that equipments, a systematic strategy parts, based on RAM (spare prin- facilities infrastructural and control), and planning operating personnel, etc.), maintenance conditions (effectiveness of maintenance staff, maintenance of number conditions, environmentallevel, (skill conditions operating etc.), other, each to relative RAM of a repairable system include machinery (number of machines, age, arrangement of machines believed(1997) Ebeling products. the of quality and quantity the both trolling factorsthat affecting Reliability, availability, and maintainability (RAM) of the equipment play an important role in con- 3.2.2.10 horizontal 1994). a (Imholte, hook area J-like in the in accumulate can productspills and used dirt, plane. Dust, be not should flange each of base the at hook J-like a with channel Formed 3.2.2.8 v The 3.2.2.7 plane. web avertical the with in should used be I or Hbeams 3.2.2.6 down.pointing Ch 3.2.2.5 78 3.2.2.9 ends mustopen sealed. be All Round areas accumulate. whereadvantage product the tubing has ofspills flatreducing surface © 2016 Group, by Taylor LLC & Francis annels should be used with the web in the vertical plane or in the horizontal plane with flanges with plane horizontal the in or plane vertical the webin the with used be should annels h srdl rdcin ie osss f eea wrsain ad ahns n eis supplied series in machines and workstations several of consists line production strudel The Tsarouhas et al. (2009a) developed a analysis statistical for deriving the and reliability maintain- field of set a on analysis statistical detailed a out carried (2005) Tsarouhas and Liberopoulos produc- croissant a up speeding of study case a presented (2002) Tsarouhas and Liberopoulos ertical leg of the tee should be pointing down. legshould pointing be tee of the ertical

b t t

r Form Channel e ubi eam e eli Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook ng ability, ed Channel ed s A vai lability, and M ain tainability of tainability E qui pment Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 3.2.2.12 of case breakage. the in productcontamination, of and glass with a areprotected plasticcover therefixtures thatislighting so dangerno areas, dissemination of from glow lighting is is lamps provided. present. other cases, In mostnatural In lighting cases in production regulated artificial, cases, some In lighting. suitable with equipped is installation the All 3.2.2.11 solving them. eventually, and, process to manufacturing cheese latent problems the and in occurring the both ing of identify- terms in very be useful analysis will This is 66 min. to repair time mean the and hours, of (3) cheese production failures and the the line, all averagethe of is a everyfailure 12.5 operation have62.2%of modes failure four 87.03%, to dominant downwent 91.20%(2) the isand line tion nance strategies of the production line. It was found out mainte- that the (1) upgrading for reliability the the availability ofpredict to the cheese and conditionsproduc- current the assess to tool useful a be to anticipated well. as models were are The calculated production line entire atthe modes rate hazard and reliability The computed. were parameters respective the and found, was distributions Tsarouhas et al. (2009b).theoretical the common between data best andfit repair The the of failure characteristics. of maintainability and reliability improving ways find of to useful be can it Then, line. production to assess conditionthe current and to predict reliability forpolicy ofthe maintenance upgrading the tool a modelsbe useful can The were production line calculated. entire forworkstations the and all modes rate hazard and reliability the of for 16 months. isvalid period a line the Furthermore, from analysis and collection Data ofindexfithave estimated. best were that the distributions theoretical production rate. and reliability of line drop is the impact failure stoppage.The the during deterioration quality to due scrapped have maybe to downstream be sold in the industries of , the enterprise has manufactured a boiler system. separate cesspool from that for human sewage. For the siphonsstainlessassembleddead(absenceiscenterincandling rodents)a sewage birdsofthe toleading from and the not-arranged eggs that cannot preventto productcontamination. accidental to holdused should should substances They lockable labeled.dangerous be be Containers also rial. for fields. the fertilizers into made and outsidepoint installation, the Solidsby should enterprise. the at be collected a separate outsidetransported and booths trucks the in Wasteexist.shouldcollected waste of management be should right forthe Suitableinstallations 3.2.2.13 is installed. control completeofsystem automatic an booths, the in humidity and temperature extreme of case the in Also, positive pressure. cause that filters with airing of system automatic with provided are conditions. control environmental and of productcontamination, risk the ity, minimize exists. turbines with dust. matic airing and steam, heat, of accumulations In most cases ventilation undesirable takes place with fans, while in other cases, such as silos, a system of auto- prevents and sufficient is ventilation The Sanitation Food and Hygiene © 2016 Group, by Taylor LLC & Francis RAM analysis of the cheese production line over a period of 17 months was investigated by investigated was 17 months of period a over line production cheese the of analysis RAM the of parameters the and computed, was data repair and failure the of statistics Descriptive In the case of eggs, human sewage is assembled in a cesspool that exists in the installation, whereas Containers for waste or dangerous substances should be leakproof and made of impervious mate- For example, it has bybeen et al. reported Arvanitoyannis (2009) that in the aviary all the booths ventilation shouldprevent excessivemechanical or relative and Natural of heat humid- build-up l w a igh iri ast ng—Ventilation ting e D isp osal 79 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 3.2.2.14 to prior containers leakproof waterproof, approved shed. or other away outdoor methods, poultry burial, the from incineration, in placed and promptly collected be shall birds Dead et al., 2009). (Arvanitoyannis contamination from protected are consumption human for products egg and eggs 80 the hygiene et al.,the 2013). of (Ismail products approach has resulted in the use of microbiological analyses of surfaces as one of the tools to control preventiveprevent to issues. foodThis safety hazards now ofwidelycontrolmicrobial for the used the cross of contamination food forby responsible contact with working microorganisms surfaces. The HACCP-basedby processes are contamination to subject are surfaces These wood. and glass, good check to tools the level ahigh ofofhygienic hygienic maintain to and practices production of foods. one as appeared has surfaces of analyses microbiological of use The 3.3 1997). grow to (Marriot, microbes allow the als, respectively) (da Cruz et al., 2006). usually This dirt and contains microorganisms nutrients that miner- and (tolipids, washing removecarbohydrates, acid and , followed byalkaline, dirt, the in (McSwane, 2000). The first step of isthe sanitization prewash, with the objective ofremoving gross necessary are which palatable product which is fit measures, forconsumption” human 1997).(Bakka, isSanitation not sterilization and precautions “all ­pro as defined broadly is Sanitation 3.2.3 area. packing the in and center who candling work the in of spaces lockers for two exist separate provided personnel closets. with enterprise, the In © 2016 Group, by Taylor LLC & Francis • • • • • • that so responsiblemanner hygienic,environmentally a in of disposed be must Waste products Various types of surfaces are used today in the food industry, such as plastic, stainless steel, stainless plastic, as such industry, food the in today used are surfaces of types Various • • • • • for following or rooms the areas processes: should separate be There personnel second, the and aviary the in who work personnel of needs the satisfies one first The duction, processing, storage and distribution, in order to assure an unobjectionable, sound, and and unobjectionable, sound, an assure to order in distribution, and storage processing, duction, m

buffer distance is less relevant.buffer distance a shedding, mobile of case the In sheds. poultry from distance buffer effective an at ing build- weatherproof dry a on-site stored in or shed poultry the to effectivedistance buffer guidelines. . eliminate to treated heat Rej daily. premises the w All Sto Sto Sto Pro Bre Sto Lit San Rej

S ter and/or poultry manure can be removed off-site, spread on surrounding land at an an at land surrounding on spread off-site,removed be can manure poultry and/or ter et rage of eggs and unprocessed rawrage of egg eggs products unprocessed and rage of cleaning and sanitizing products. sanitizing rage and of cleaning rage of additives eggrage products of processed ected eggs and egg products shall not be used as animal feed unless they are further further are they unless feed animal as used be not shall products egg and eggs ected ected eggs and egg products shall be disposed of in an appropriate tipping site by burial. cessing of eggs aking of eggs aking tzr ms b dsoe o i acrac wt Evrnetl rtcin Agency Protection Environmental with accordance in of disposed be must itizers anitation Hyg aste material must be removed frequently from processing rooms and removed must removed and be rooms processing from from frequently material aste h Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook ods t iene iene I nst o Control Hygiene allations in E gg gg M anu facturing Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 material like wood, for like instance. material niques tech- currently used two for smooth presents surfaces but18593:2004 ISO does not specify methods standard for scraped plastic international or porous The lacking. still are porosity specific choicethe methods. best of the hinder samples conditionsor diversity ofexperimental the suchas developed, been butparameters field. the in perform to easy cially espe- be and standardized be to have methods cheap and Today,quick analysis. microbiological for tested surface the of size and type suitableforthe be to has method recovery choicethe of The drawbacks. and advantages their describe and grinding or scraping and sonication, immersion, or rinsing printing, scrubbing, or swabbing,friction methods: used frequently risks. most the present contamination They limit and products their to value add to specifications technical establish tend to companies food but contamination, microbial surface for exists regulation No hygiene. trol ness, and organizational developmentorganizational and ness,safety,resolvingfoodor food toa related illness, food-borne relative performance implementation, preparedness, to response, recovery, effective-organizational safety evaluation methods should also be strengthened among SF vendors and foodbe safetyimproved. inspectors. Regular training in food processing technology,sion food and foodsafety safetyknowledge, practices shouldand practicalbe adopted foodand the environmental conditionsvendors. andIn facilitiesorder to shouldprevent SFs from being contaminated, morevendinginspections,SF sanitationsites,lacktheofstringent infrastructureknowledgeandat poor amongSFand effective routine ineffective supervi-encouragedmaterials unqualified raw by of use the to dueprimarily are riskssafety SF analyzed,and strategies for ensuring the safety of SFs were recommended. The study showed that the ­con practices,inspectors’knowledgevendors’capacity,regulatorysafetyandfood SFand the on Data to food awareness knowledge safety China the and raise to of SF program vendors. anational establish in need urgent an is There health. public of concerns major the of one become has SFs of safety the tourism, and globalization of pace increasing the With consumers. ordinary to even Development,and 2014). still occur frequently, arousing public panic about food safety issues (Forum on Health, Environment some public ongoing food awareness. are raise to safety efforts there improved, and greatly been has safety food the overall China, In quality. and safety SF the ensure to them for difficult more it makes which practices, sanitation and hygiene the about knowledge appropriate lack vendors SF of 2011; majority et al., the shownthat 2011;2012), been Rane, has itKabama, and and Kealesitse Grunert, 2005; (Gorris, 2005; vonstudied Holy Omemu 2006; widely and and Aderoju,Makhoane, 2008; et al., Abdalla been Choudhury 2009; have countries different in vendors SF of practices main the sanitation 2010; FAO, are and (WHO, knowledge 2011).SFs safety with disposal Food associated garbage factors risk and supply water drinking as such infrastructure inadequate and noodle), delicacies. local other and soup), goubuli baozi (a (a bun), ofstuffed of famous handmade lamian brand steamed type lanzhou foods (SFs)Street now world the are sold 2010). (WHO, around 3.3.1 Hygiene and Food Sanitation Food and Hygiene © 2016 Group, by Taylor LLC & Francis Standardized recovery methods for microorganisms on rough surfaces, such as wood that have that wood as such surfaces, rough on microorganisms for methods recovery Standardized have surfaces from microorganisms recover to techniques and methods industry, food the In con- to essential is is surfaces solid different from microorganisms recovering of method A Leong and Hancer (2014) examined managers’ perceived level of importance and and importance oflevel perceived managers’ foodservice (2014) examined Hancer and Leong (2014). et al. investigatedLiuShijiazhuangwas by city in SFs hygieneof statusandsafety The and tourists to experience cultural unique a offer and cultures local traditional reflect SFs often However, food suchsafety crimes as sprout bean meat adulteration processing and contaminated sanitation, environmental and personal poor handling, food improper that proved been has It youIn China, can enjoy a wide ofvariety SFs such as yangrou paomo (Pita bread soaked in lamb sumers’ purchasing habits were collected. Potential hazards in the preparation and sale of SFs were S treet F oo d s , H y g iene , an d C risis M ana g ement 81 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 salmonpremises were conducted between JuneNovemberand 2011, interviewsand wereout carried will affect the likelihood of involve practices. mainly food promote changes handling in and food handler the not handling, only knowledge, may be whichpromising scenario, in this may foodproblems address ofthat aspects different target that strategies Intervention attention. more need that points the of identification the and services meal school of classification the enabled used scores The ronment. envi- this in outbreaks of risk the raise potentially factors both to related Failures procedures. and hygiene with regard to environmental especially were with failures exposed to cross contamination schools most that showed respectively. results risk, The health low and regular, high, as classified studied: countertops, 27.3 countertops, studied: colony-forming (CFU)/cm units utensil or equipment of piece each on observed were medians count heterotrophic philic meso- following The environment. school the for validated checklist safety food a and food with contact in come that surfaces of analysis an using schools public (RS) Sul do Grande Alegre/Rio includethat improve food components and safety employee motivation responsibility. and procedures operating standard define to important also is It managers. by supervision continuous units. than more frequently control of meals cooked temperature and practices handling ber of meals produced or served. Distribution food units failed safety checks in aspects such as food- hygiene practices were mainly lack of resources and conditions for correct hand washingundertaken procedure.incorrectly by all food handlers in this survey. Reasons facilities.identifiedAdequatelabeling stored ofitemsproperly wasfor 85% units. doneHandlingatofwaste inappropriatewas personal service units audited revealed nonconformities in cleaning and disinfection practices of equipment and sanitizing. waste, and cleaning, for used handling procedures and disinfectants, detergents and and food stored segregationbetween food, cooked and equipment, freezing ofcontrol temperature between cooking and distribution food units and according to the number of proceduresandmeals forproducedreceiving daily.storingand foods. Foodsafety procedures practicesand were compared were evaluated after categorization as standard operating sanitarychecklist procedures,including 146 statementssanitation samenutritionist.bythe and Prerequisite hygieneprogramprocedures procedures, foodserviceunits Portugueseata Municipality. Each school foodservice was audited using hygiene-a foodservice. school at implementation programs prerequisite in nonconformities (2014)the Rocha evaluated and Martins Liz illnesses. food-borne of outbreaks from staff school ment and organizational efficiencyin acrisisfacilitating management plan. results indicated that sanitation management factors had a positive effect on organizational develop- criticality. Multiple regressionillness food-borneexperiencing a from consumer the protecting and plan that would upholdmanagement high sanitation operational standards that preparedness workablewould facilitatea preserving designing the quality ofof food importance the The emphasized criticalities. results security food and illness food-borne against guard to practices best maintain to analysis revealedwas standards needed that conformance importance–performance toThe sanitary and protocol, (2) foodservice production and practices,sanitary and (3) knowledge ofdimensions:underlying food regulationsthree (1) identified analysisFactorsanitation crisis.pathogens. 82 14.5CFU/cm had had a ofmedian 52.5 RLU/100 cm light units (RLU)/100 cm relative units light 40 than less was bioluminescence (ATP) triphosphate adenosine by analyzed surements © 2016 Group, by Taylor LLC & Francis Rotariu et al. (2014) analyzed the current practices used by the Scottish smoked salmon industry that De Oliveira et al. (2014) evaluated and classified the sanitation and hygiene conditions in Porto Porto in hygieneand conditions (2014) sanitation the et al. classified Oliveira De and evaluated Results urgent of an for indicate point need and personnel out food of to need the safety training No significantrelationship was foundbetween food safetyandprocedures practices and the num- Only40%of thefoodservice units evaluated recorded thetemperature of cooked meals. food-All thawing, incorrect as such practices safety several concerning detected were Nonconformities descriptiveThis studyconductedwas betweenOctoberDecember and(2011) involving school88 and students of protection the improve would schools in measures safety food Strengthening 2 Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook ; dishes, 2 CFU/cm 2 dishes, ; 2 Listeria monocytogenes for all equipment and utensils, except for the countertop surface which surface countertop the exceptfor utensils, and equipment all for 2 2 ; and refrigerators, 1 CFU/cm 1 refrigerators, and ; . The data from 120 schools showed that 33%, 64%, and 3% were contamination in products. Sixteen visits to smoked 2 ; cutting boards, 15 CFU/cm boards, cutting ; 2 . The median of the surface mea- surface the of median The . 2 ; blenders,; Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 25 g). The small producers did not undertake product testing for testing product undertake not did producers small The g). 25 onceevery several Union years)setEuropean by(>100 the limit statutory the CFU/g presenceor in products.Most processorsexceededrarelytheir of(i.e., how evaluate quality toout and the carried est its and prevalence rangedwidely (0%–12%) between processors. processorsThose having high- the smokedsalmonprocessors (mostly large medium size)and producttested the for ing the best way ofshelf determining life was requested by small processors. sixFifty percent of the throughout the process can reduce contamination of the final product. Furthermore,guidance describ- sanitationhowadditional oninformation and cleaning require FBOs Small mostpremises affected.were the smaller the but problem, common a was product onto dripping condensation ceiling of It was found that the larger processors achieved better temperature control than thepractices, smaller processors.but some improvements areneeded in order to theminimize risk of questionnaire.abased on results Theindicate mostthat processorsoutappropriate carry foodsafety smooth, nonporous, and free from crevices. from free nonporous,smooth, and the of construction process plant entire mustof be resistant to foodthe to chemicals and cleaning be applied, be nontoxic,materials The authority. 3-A States United the (EHEDG) as bodies Group such by also Engineering and and Design Hygienic European the (2005), 1672-2 EN Standard past the respective electrodes enables different rate concentrations flow of the the two of electrolytes to variation be obtained. A electrolytes. two the separate to possible is it electrodes, the between is positioned membrane hydroxidepermeable a of sodium acid. When hypochlorous and mixture a essentially is This produced. be will catholyte and ofanolyte mixture a membrane, permeable ofa cals. ECA water is produced through the electrolysis of a solution of . In the absence chemi- normal considerablylowersolutionsthan at cost sanitization and cleaning both produce to SPX, 2008; (Hasting, 2013). or applicationtion the using processes of either sanitizers chemical heat to destroy microorganisms steriliza- or sanitization post-CIP roleof the is system.This the from microorganisms eliminating vessels and process, recover to cleaning chemicals. monitor to the tation the pumps, chemicals, and valves for of circulation the plant, throughout chemicals instrumen- the CIP of the complete process. A CIP system will consist of vessels for preparation and storage of cleaning flow and ing solutions plant conditions under turbulence the ofvelocity.” through increased of operator. involvesthe process The part or spraying ofjetting or circulation of the clean- surfaces involvement manual the noon or little with and equipment, the of opening or dismantling without circuits pipeline or plant of items complete of cleaning “The as Cleaning-in-Place” “CIP: manual Dairy givenTechnologyof the Society the edition is of in 1990 CIP definition of cleaning.The ual safely be with man- cannot handled environment that aggressive a contained in chemicals cleaning more utilize to ability the and productionofout is plant the that time the in substantial a advantageis commercial primary systems. ofprocess The rebuilding down,and cleaning, strip ual very common practice in many a processed dairies, food,now beverageis (CIP) and brewery Cleaning-in-place plants life. replacing shelfman- extended with those especially products and safety ensure health the of consumer.the cleaning is Proper essential for productionthe of high ofto food processing aspects most critical ofone isthe plants ofprocess sanitization and Cleaning 3.3.2 ers, especially to smaller processors, would be beneficial interms of . costs and lack of technical expertise. Hence, it was concluded that sharing expertise between produc- Hygiene and Food Sanitation Food and Hygiene © 2016 Group, by Taylor LLC & Francis Approximately of half the visited premises toneeded improve their refrigerated storage. risk The Hygienic design criteria of a process plant have been extensively documented by the European European the byextensively havebeen documented plant process a of criteria Hygienicdesign latest developmentThe technology activateduse isof waterthe CIP (ECA)electrochemically in of means a not is It plant. process a from residues product remove to methodology a is CIP is CIP not simply provisionthe of unit and hygienicbutprocess a bulk CIP integrated the design Listeria CIP prevalence were also those most concerned about what microbiological testing should be , H y g ienic D esi g n , an d S anitation Listeria because of the high test high the of because Listeria L. monocytogenes contamination. 83 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 such away avoid to as sickness, of or contagion. infection, any risk in constructed and designed be must products pharmaceutical or cosmetics with or agri-foodstuffs pipe (D). primary the of ID the (L) from diameters pipe of number defined a exceeds that pipingrun primary a from extension or tee, pocket, a as defined systemis piping a in deadleg a where absoluteminimum, an to held are deadlegs that so fabricated and designed be must also Equipment microorganisms. by ing and equipment must be smooth and free of crevices so that it is cleanable and resists colonization order for In SIP to and effective,be of ofCIP or methods pip- surfaces other sterilization. inner the CIP processes and automated steam-in-place (SIP)manual processes, but or not hot water, automated 176°Fonly (80°C) addresses sanitizing, Standard BPE The COP). (cleaned-out-of-placeor ing for designations fabrication designspractices. and particular recommended not and recommended, preferred, It between sterilizable. distinction and cleanablethe both makes is that equipment bioprocessing of fabrication the in result to which have practices shown accepted been its outline objective as and had describe to standard the of part design the concept, this with keeping health.” In animal or adverselyhuman not affect will systems these by produced products that so cleanliness of maintenance the for provide operation and of construction, piping equipment byto systemsand design, that materials “of as pertaining or B31.3 ASME and Section VIII Piping. Process ASME of requirements applicable all to conform must operation pressure require which systems other any product or systems finished steam-sterilized and the vessels Pressure contact Standard. not BPE the do by covered not that are system the of parts intermediate or and systems Piping ultrafiltration, storage. water, product purified steam, clean (WFI), water-for-injection systems as includes suchThis manufacture. product of part critical a are that systems equipment all and manufacturing or scale-up, development, process during intermediates product or materials, raw 1997. The BPE applies of Standard to parts equipmentall and piping that contact either the product, of by bioprocess technology. means manufactured are products pharmaceutical which fabrication offor in design facilities and provide developed to the guidelines newa standard has ASME industry, the biopharmaceutical of the needs special the to response In standards. other equipmentand other piping, on forthose appurtenances, withoutbioprocessthe industry infringing for vessels, standards existing integrate to need the as as well recognized also was definitions ized standard- for need A met. was strength for requirement the once quality weldsurface assuring on emphasis an and sterilized and effectively cleaned be to it enable to equipment for criteria design for need a was there feltwasit that particular, In products. bioengineered costly very and delicate, often complex, more the for demands quality higher the meet to needed were standards new that hygienicor condition. However, biotechnologyindustry,feltit wasemerging sanitary the a with in system piping a maintain to ability the in factor determining a was quality weldcontrol that quality recognizing and workmanship for guidelines set to attempted and systems, piping sanitary welds in penetrated fully mandated that techniques fabrication and materials for guidelines offered 1950s,the in States United the in industry dairy the by implemented first standards, sanitary 3-A The applications. bioprocess for essential is which tubing the of inside the on surface weld the of quality the ASME about weldments specific ofbutnotwasthe integrity to referenceB31.3. structural the with assured This Code Vessel Pressure and Mechanical Boiler of the of Society IX Section American (ASME) Engineers to qualified been simply have would applications maceutical instrumentation, points, entry shaft and bearings ­pan spaces, dead corners, and angle internal age, 84 © 2016 Group, by Taylor LLC & Francis EU Council Directive 2006/16/EC on machinery reports that machinery intended for use with with use for intended machinery that reports machinery on 2006/16/EC Directive Council EU disassembled for being clean- than rather Bioprocess CIP equipment be designedto is generally defined hygienichygienicwhereis ofdesign, concept the is BPEStandard the of feature key A newThe ASME Bioprocessing ASME BPE-1997, Equipment Standard, was released in October ago, fabrication. decade weldingA in for of phar-quality determinants important are Standards drain- fasteners, joints, finish, surface construction, of materials to refer Hygienerequirements els, covers, doors. and Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 Hygiene and Food Sanitation Food and Hygiene Diamond stylus measures roughness average. roughness stylusDiamond measures inks, printing plastics, board, waxes, wood. coatings, and and cellulose,regenerated and textiles, varnishes silicones, paper alloys, and metals resins, ion-exchange glass, rubbers, or odor. composition itschange taste the food, or ofdeteriorate the health, human endanger could that quantities in food the into components their transfer not shall safe.be They shall food materials that contact reports regulation come with food.into contact This relevant microorganisms. prevent and ingress has microbial been designed for a treatmenttheequipmentto freespecific from machinery. of design the for requirements machinery—hygiene of safety the on 14159:2002reports ISO also Hygienic designincludes validation © 2016 Group, by Taylor LLC & Francis • • • • • • cleanability. and average) (roughness finish surface between relationship positive a is There findings. TitleFDA 21 similar Regulations CFR reports cork, ceramics, adhesives, materials, intelligent and activewere: established groups Seventeen to intended articles and materials with No.1935/2004: Regulation deals Community European Hygiene level which will to conforms ofthat machinery the 5 requirements standard this reports • • • • • Hygiene say that rules • • • • •

cleanable avoid and of accumulation soil. the product. should checked. Compliance be foodstuffs. with come contact into cleaned. be cannot that mulation of areas soilin discharged. cleaning. tate facili- to radiused be must curves surfaces Inside parts. dismantled easily removing after All Pro materials. organic crevices which could harbor All Cle Thi Equ Com d 2/3 Dea points. draining l No Cov Cov outside. the from productarea the into or diffuse drain, drip, soil can Equ Des Des Liq ° °

uids, gases, and aerosols derived from foodstuffs and cleaning should be completely be should cleaning and foodstuffs from derived aerosols and gases, uids, anability tests (primarily for closed equipment) (primarily tests anability jections, edges, and recesses must minimized. be recesses jections, edges, and rd-party approvals rd-party ign and construction should be such that no ancillary substances (e.g., substances lubricants)can ancillary no that such be should construction and ign preventaccu- and animals or liquids of entry prevent shouldthe construction and ign Mic 16EN ers may be removable for cleaning or if they are hinged, the design must be easily be must design the hinged, are they if or cleaning for removable be may ers the from away self-draining be must motors under trays drip or equipment on ers d areas or sharp corners where soil can accumulate must avoided. be accumulate where soilcan corners or sharp d areas surfaces in contact with food must be easily cleaned and disinfected where possible where disinfected and cleaned easily be must food with contact in surfaces ipment visualization and inspection and ipment visualization no and self-draining are surface contact product all that so ipmentinstalled shouldbe surfaces, including their joinings, must be smooth and must have neither ridges nor ridges neither have must and smooth be must joinings, their including surfaces, qis hud ean n lsd iig ytm ad iig hud lp 3 toward 3° slope should piping and systems piping closed in remain should iquids puter-aided CFD modeling puter-aided CFD imensional drawings imensional robiological tests, organic tests, commissioning tests robiological commissioning tests, organic tests, 72, ISO 14159, 3-A EHEDG, 85 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 automatical automatical CIP. use which systems production in generally more and machinery in flow pattern the of importance the underlines This equipment. of piece complex a in demonstrated was rate, fluctuation its with together stress, shear wall mean the lowoflevel, itscontribution Despite process. the cleaning during the pattern flow the and level cleanability the on geometry the of importance the emphasizes cleanable,poorly yet were be found to be more cleanable toadjacent steel observation zones.than stainless This considered usually are areas) (seat materials Rubber method. electrochemical an by in surfaces contact with internal the food product. Wall the shear stress was on in selectedmeasured zones directly assessed was including contamination procedure, localized residual CIP The phases. a acid and by cleaned alkaline both was valve The custard. in suspended then and line, tion safety. A three-way valve was contaminated with with contaminated was valve three-way A safety. efficiency.components cleanability of the Grasshoff, 1997; 1995;1998).Hall, Visser,1992; However,et al., (Sharma such a is criterion far from being sufficientmicroorganisms to the all explain and particles colloidal of removal the gov-erning criterion suitable most the is stress shear wall the that shown have Authors geometry. ment major equip- and rate the a flow are by governed and efficiency cleaning the of are definition the in effects parameter hydrodynamic 14159,The 1999). plant DIS new NORM a 1997; 1672-2, designing CEN or equipment (NORM new choosing when factor essential an is design Hygienic plant: by complexity soils found adairy The in illustrated of be some soils can solutionschloride where alevel corrosive. highly become excess can in of 50 mg/L cleaning influids concentrated a canbecomefurther heatedThis environment. applies especiallyto and/or product ofResidues corrosion. avoidpotential to also and avoidgrowth microbiological to drain should plant process The and plant. processing the bottoms, in present be shouldpipework support) tank good designed correctly reducers, eccentric pipework, (sloping draining Adequate 86 The main soil types are as follows: as are soil types main The 3 mm. excess absolute but an of as minimum 6 mm preferably shouldin haveradius Corners a corner. beyond but the corners the in be notshould sels © 2016 Group, by Taylor LLC & Francis Lelievre et al. (2003) demonstrated the need for hygienic design to significantly improve improve food significantly to design hygienicfor need the demonstrated (2003) et al. Lelievre • • • • • • areas dead no and angles/corners internal Vessels correct with • • • • • • Type ofcondition of soil, soil,and amount of soil. system, following the aCIP is necessary: designing information When Angles and corners of the process plant should be well radiused to facilitate cleaning (Hasting, 2008).

, and pectin) and starches, EHE tests Specific Mis Har Fat Heat Air Mil Min Car Pro Fats ( °

-dried films of milk of films -dried teins (build-up from amino acids) amino from (build-up teins bohydrates ( such as glucose and fructose, and polysaccharides such as cellulose, k remaining in apipeline in k remaining d-water cellaneous foreigncellaneous matter Pas eral salts (normally calcium salts) (normally calcium salts eral -precipitated milk constituents ( and milkstone) and (protein constituents milk -precipitated DG certification DG animal, vegetable, mineral) and animal, teurizability, sterilizability, and bacterial ingress (Holah, 2014) (Holah, ingress bacterial and sterilizability, teurizability, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook Bacillus Bacillus spores, isolated from a dairy produc- dairy a from isolated spores, . The welding seams of the ves- the of weldingseams The . Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 nonpathogens onthesefoodcontactsurfaces. of diversity and range the of indication an and pathogens by colonization preventing in inhibition removeto practices sanitizing and competitivecleaning for current role of possible ness a biofilms, effective- the of estimate an as serve may This slicers. on found be to bacteria common most the mined by DGGE. The DGGE analysis demonstrated that members of the genus deter- genera/species bacterial of number the and slicer by APCs total between similarity slight a was There populations. bacterial total highest the had plate back the on and slicer the underneath Using analysis. (DGGE) electrophoresis gel gradient denaturing wasareas it that APCs determined PCR- culture-independent as well as counts plate standard using slicers meat deli eight on niches et al., 2013). (Koo sanitization after equipment the on left be may that bacteria of nonpathogenic inhibition competitive the 2011; Koo by influenced et al., also is pathogens many Crandall of 2010; Hwang, persistence 2012). The et al., and (Sheen food food the the of of texture composition the the surface, and contact product, food the of texture the as well as biofilms form to teria Campylobacter associatedwithfacilitiesbeen long-termgastroenteritishave care of atOutbreaks ties. (Powitz, 2009).food preparation in used equipmentof pieces microbiologicallymosthazardous probably the are and clean to items most difficult vegetables the among and cheeses, Poweredfacilities., sliceare to care used slicers geriatric and hospital in as well as sector retail the in areas preparation and processing food stress, while near its outlet the same cleanability was obtained due to a wide variation in wall shear rates. Acids (e.g., phosphoric) hydrochloric and gaskets can be adversely affected. Hydrochloric or sulfuric acids should never be used (SPX, 2013). Typically,0.5% nitric acid at temperatures up to 50°C is used. Over temperature,this heat exchanger use of a dilute mineral acid. Nitric acid is the most common althoughapplied. calciumdepositsandbeeasilyMilkstonefouled 4% removedphosphoriccanto are surfacesup the by acid can also be used. highly85°C.For to uptemperatures at water-solubleused be Typicallywill units.causticsoda 2% alwaysremoved (caustic byhotalkali soda) assisted bywetting agentsproteintheupinto breakthat In the food industry, the most common form of fouling is the deposition of proteins. These are nearly 3.3.3 Oxidants (e.g.,Oxidants acid) peroxide, nitric hypochlorite, and Hygiene and Food Sanitation Food and Hygiene © 2016 Group, by Taylor LLC & Francis Mertz et al. (2014) analyzed the microbial diversity and total microbiological ecology of different bac- many of ability the to attributed been has slicers meat deli of contamination Persistent The cleaning and sanitizing of slicing equipment is particularly important in seniorlivingfacili-slicingsanitizingequipmentparticularlyofcleaninginimportant and is The in majorconcern a pathogensis foodbyfood-borne (RTE) ofready-to-eat contamination Cross valve,oftheupperthe part In cleanability wasensured by highervalues oflocalwallmeanshear • • • • • • (e.g., orthophosphates)Alkalis and silicates, caustic soda, oxidants. acids, and detergents includeChemical alakalis, • •

Kil Hel pH 1– Dis Kil pH 8– Dis Emu C l bacteria (under conditions) right l bacteria the (under conditions) right l bacteria the solve soils) (i.e., or inorganic rust scale, mineral fatssolve (i.e., and , soils) proteins, organic p dissolve protein, starch, and tannin and p dissolve starch, protein, hemicals lsify oils and fats and oils lsify 14, pH10 usually (alkaline) pH13+ to (caustic) strength atworking 6, usually pH 2–4 at working strength atworking pH 2–4 usually 6, , Staphylococcus — S anitizers , Escherichia , and Clostridium (Standaert et al., 1994; Tallis et al., 1999). Pseudomonas were Salmonella 87 , Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 et al., 2011),(Cl (Liu et al., chlorine water oxidizing electrolyzed replace to sanitizer commercial a as recommended also It was disinfection. environmental for and water drinking on used commonly is It treatment. wastewater 200 ppm ClO ppm 200 platecountsof tilapia, bydecreased 5.72–3.23, 2.10, 1.09and log CFU/g, respectively. addition, In a Tilapiafillets ppm ClO400 were in a soaked dimethyl–benzyl ammonium chloride and ( and chloride ammonium dimethyl–benzyl sulfonic acids. benzene of or alkyl salts of sulfates sodium posed equipmenttion surfaces. on the waters bycomplexes hard in forming sium carbonates with soil components, avoiding deposi- their detergents. line alka- by precipitation prevent to acid) (ethylenediaminetetra-acetic EDTA using salts magnesium and calcium of solubilization the is application sequestering typical A sequestrants. as such nents compo- added containing manufacturers detergent by developed been have formulations Special 88 microbes to traditional sanitizers such as sodium hypochlorous acid and benzalkonium chloride chloride 2002). benzalkonium (Davidson Harrison, and and acid hypochlorous sodium as such sanitizers traditional to microbes of closed (oxidizing), surfaces. compounds acid—80% peracetic and compounds, iodine and (Ibarz dichloroisocyanurate sodium as well such as chlorine Barbosa-Canovas, 2014). hypochlorite, liberate phosphate that sodium compounds and organic (NaOCl) as hypochlorite sodium as such active produce chlorine, that those are germicides as used compounds Other bromide. ammonium methyl tri- cetyl or chloride ammonium benzyl dimethyl alkyl of case the in as purposes, germicidal for below 20 min. Typically, kept 100 time ppm circulation at 25°Cthe and for below40°C, kept2 min be is adequate fortemperature precleaned the surfaces (SPX, chlorine, free 2013).notppm 150exceed should strength the sanitizing, for used is(sodium) hypochlorite If P4. Oxonia as such ilants 2014). Barbosa-Canovas, intense and (Ibarz medium more alkaline an effect in their germicidal of because microorganisms destroy can compounds These chloride. monium the oenology industry, sulfurous anhydride has been used. been has anhydride oenologythe industry, sulfurous centration. Ozone is compound another used in disinfection for its oxidative power. Traditionally, in power its germicidal isbecause low,although surfaces, it solutionsshould in used be con-a high in facilities. processing in tant conform to ’s environmental protection regulations and act governing food sanitation. (GC/MS)spectrometry wereand non-detectable (GC–MS detection was limit 0.12 ppb). results The form, bromodichloromethane, dibromochloromethane, and bromoform. and dibromochloromethane, bromodichloromethane, form, and inactivation,tance butby-products, it (THM) also that is,produces four chloro- trihalomethane Fletcher, and 2012). Cruz 2009; Furthermore, ClO fillet disinfection. The designed generator produced up to 3500 ppm of ClO of ppm 3500 to up produced generator designed The disinfection. fillet © 2016 Group, by Taylor LLC & Francis Quaternary ammonium derivatives can present germicidal properties, as is the case of case is dodecyl–as the properties, derivatives present germicidal can ammonium Quaternary com- are used be can water, detergents that synthetic hard of the soapsin limitations the to Due magne- and calcium of precipitation the prevent polyphosphates agents, chelating the Among Chlorine dioxide (ClO dioxide Chlorine pathogenic of resistance increased the to due challenge a presents However,decontamination chlorine-releasing cleaning, mid-shift and alcohols—dry amphoterics, aldehydes, Biguanides, include: food industry the biocides in chemical used Other used are that surfactants, cationic is, derivatives, that ammonium includequaternary Sanitizers ster- peroxide-based the of one or hypochlorite, water, hot of use the by achieved is Sanitation Hydrogen peroxide has been used as ,a milk and it can be used in the disinfection of disinfec- a as used be also spices,it although can in sterilizer a Ethyleneas used oxide been has Yu(2014) et al. developed electrolysis an generate tohigh-concentrationmethod ClO resis- microbial in results water or food in substances organic with dioxide chlorine of Contact Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook 2 solution eliminated coliform bacteria and bacteriacoliform solution eliminated 2 and residualsTHMs on tilapia fillets wereanalyzed by gas chromatography/mass 2 2 ), hypochlorous acid (HOCl), and hypochlorite (OCl−) (Friedrich et al., et al., (OCl−)(Friedrich hypochlorite and (HOCl), acid hypochlorous ), ) is a strong oxidant widely applied for sterilization, disinfection, and and disinfection, sterilization, for applied widely oxidant strong a is ) p 2 solution for 5, 10, Results 25 min. and show total that -(diisobutyl)phenoxy)ethoxy)ethyldimethylbenzylam- E. coli E. in 5 min using shaking treatment. shaking using 5 min in 2 at up to 99% purity.99% to up at 2 fortilapia Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 (5 bar) (SPX, 2013). validation. time spray need Rotating heads (>3 selsof degree with a fouling high or with large diameters m). pressures at higher operate These ves-for used be must devices (1–2jet relatively bar).Rotating pressures lowat run devices These fouling. high of areas in impingement maximum provide to positioned are holes The film. a form 3.1). balls (Figure However,spray used static commonly most the are balls spray Simple devices. head. spray rotating sure 3.1 Figure transformed into NTP by a strong electric field. Induced excitation and partial ionization of the of ionization partial and excitation Induced field. electric strong a by NTP into transformed be can gas 2013). process A et al., (Schlüter ambient near temperatures gas in result turn, in can, which molecules, and atoms gas of part main affected less far the and electrons energized highly not between do equilibrium plasma thermodynamic a “cold”of absence the reflect They or temperature. actual the refer to “nonthermal” terms the context, physical the In pressure. atmospheric interest. , is of great during quality produce et al.,Hassenberg 2012). or UV- and 2009) et al., (Lescano irradiation gamma 1993; et al., Sothornvit (Schlüter2009; and PoubolKiatchanapaibul, et al., pressure 2010;hydrostatic treat- high physical as or 2013)such sanitizers et al., chemical (Ramos with ments dealt studies of number a quite years, recent During Hygiene and Food Sanitation Food and Hygiene © 2016 Group, by Taylor LLC & Francis • • include following: factorsthe forEssential disinfectants spray of use the by achieved is vessels and tanks inside surfaces the of wetting and Scouring poiig hscl prah s h apiain f oteml lsa NP gnrtd at generated (NTP) plasma nonthermal of application the is approach physical promising A high retaining with combination in load, microbial low a that guarantee sanitizers Alternative •

Are they safe? they Are work? they Do Do they affect the food? the affect they Do ° ° ° ° ° ° ° °

LD status of Influence change of “no-rinse” at10°C environments tested for are chilled in use disinfectants that Essential time contact and concentration remove correct matter,ensure Practically organic BS 1650 EN (fungicidal) BS 1276 EN (bactericidal) Taint test to see if they affect the food the Taint affect they if see to test biocidesEU directive

(a) 50 Vessel cleaning spray patterns: (a) static spray ball, (b) dynamic spray head, and (c) high pres- Vesseland (c) high head, spray (b) dynamic ball, spray (a) static patterns: spray cleaning 2000 mg/kg rat mg/kg 2000 (b) (c) 89 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 corn salad, cucumber, apple, and tomato and achieved an inactivation of artificially inoculated inoculated artificially of 1116 inactivation DSM coli 4.1 of E. an achieved and tomato and apple, cucumber, salad, corn 0.1% with of mixed argon 5L/min (8 and W) . for of leaves 17 mmpower ups at a salad fixed to 60 treated distance plasma be jet, corn to the can Keeping a raw Pen green material. a 09,Greifswald, perishable leafy Germany) salad, on corn INP to elucidate suitablefor process parameters application of an atmospheric pressure plasma jet (kIN- (2014), byet al. Baier reported study this used was In chlorophyllited. imaging (CFI) fluorescence lim- very vegetablesis and fresh for NTP of applicability However, practical onknowledge treatment is a promising novel technique to reduce the microbial load on and fresh vegetables.fruits gentle and effective fortechniques disinfection of fresh produce, therefore, is highly desirable. NTP of acceptance. Availability consumer meet not does efficiency or showslimited a often treatments physicalor sanitizers chemical ofApplication illnesses. food-borne of outbreaks to contribute can cultivation during chain or postharvest the in handling improper and ofor growth microorganisms, of conveying Factors suchpathogenic microorganisms. weather as conditions, which favor survival using DBD. of strawberries in-package treatment indirect treatment. after up 24 h to apple measured fresh-cut slices, as in activity metabolic overall retarded tendentially a and browning enzymatic reduced a observed et al., 2013).(Bermúdez-Aguirre 10 min after reduction unit 1.6log a to voltage,leading high at array needle a of afterglow the in reduced by 2.72, 1.76, and 0.94 log units on lettuce, strawberry, and potato, respectively,tivate after 15 min. et al.,2011). efficiency (Ehlbeck of antimicrobial variation high result in both advantages forand limitations each of type plasma source for possible fields of applicationand (Keener, 2008).food surfaces the on microbes the with react potentially together which light, UV and heat, radicals, and ions as gas process molecules lead formation to ofconcomitant the reactivevarious species, suchchemical 90 water cleaning and trimming were generally ineffective; water trimming washing and wascleaning only whenuseful carcass the vacuum-hot acid, lactic 2% with spraying concludedthat plants, involvingbeef USstudy four a in technologies have US developed industry. routinely the beef been in applied are and (e.g., chlorite sodium (ASC),acidified polyphosphates) or acids,chlorine, organic decontamination lines. process implementablebe running into establish a new plasma-based sanitation fortechnique and fresh vegetables,fruits which should also cold surfaces. plasma produce on different product quality. microbiologicaladditional The capacity offertests of insights antibacterial into the study presented The washing. shows how postharvest cold plasma can be applied of to heat-sensitiveefficacy leaveslettuce effects to without detrimental limited the and practices hygiene good of preventive beyondthe benefits produce fresh of status microbial actively improvethe to tools new equivalent levels plasma usingjet. observed retention the as of quality in result not microwave did reactor,bya fedtorch, exposureplasma remote a induced within ment treatment time. Additional tests with a discharge plasma dielectric barrier plasmaand indirect treat- © 2016 Group, by Taylor LLC & Francis Surface temperature on leaves never exceeded 35.2°C. Antibacterial tests were performed on performed were tests Antibacterial 35.2°C. exceeded never leaves on temperature Surface Fresh and fruits vegetables, destined to be eaten raw processed or only,minimally harbor the risk after obtained was aspects quality on 2014),information et al., (Misra further study recent a In (2013) al. et Tappi (DBDs), discharges barrier dielectric of array an of downstream the In tomatoes cocktail and lettuce romaine of treatment indirect after obtained were results Similar In a recent study, Fernández et al. (2013) used a commercially available nitrogen plasma jet to inac- offer arrangements geometrical of range broad a and generation plasma of principles Different There are varying reports on the effectiveness of these technologies. Gill and Landers (2003), Landers and Gill technologies. these ofeffectiveness the on reports varying are There chemical and pasteurization) steam and vacuuming, steam washing, water (hot physical Both to sources plasma large-scale appropriate developmentof the prompt to contribute results The with industry the provide to aims methods disinfection nonthermal developmentgentle of The Salmonellatyphimurium Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook 1.2, 4.71.2, ± onfreshproduce. Showing pronounced effects, tailing bacteria were 0.4, 4.70.4, ± 0, and 3.3 and 0, ± 0.9 log units, respectively, after 60 s 60 respectively, after units, log0.9 ± Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 after a 3 h period.h 3 a after extract, withplanttreatedthe stored ordairy at10°C commercial conditions,tomimic sampledand teriumand left at room temperature for to 30 min allow for bacterial attachment. Samples were then tiveness of a extractdairy (LactiSAL costly operations. only the were water hot or are However,consistenteffect.achieved steam a steam generating that technologies and/or water heating with pasteurization and high very were levels contamination steak, and minced beef. andminced steak, Samples were inoculated with approximately 6log10 CFU/cm typhimurium surfaces can alter the surfaces physico-chemical of in properties food both cells materials and plants surface on accumulation residue studies, several on2013). Based et al., (Mousavi processes cleaning dry in biocide each overespecially build-up application of which time, can after period a occur mainly 2011). et al., (Machado attachment residue deposition can bacterial This affecting factor important food safety and improving the control and prevention of surface contaminations (Buncic et al., 2014). huge volumes sewerage. of water the into released with products chemical of quantities large use procedures sanitation biocides.Thus, to addition in cocktails) polyenzymatic and surfactants, degreasing, (e.g., sequestering, agents foaming, wetting, and pattern across the attachment surface of Fe/Cr ratio of stainless steel) and the hygienic status by increasing the levelboth the physico-chemical of propertiesbacterial of thecontamination. support (e.g., carbon composition, surface free energy, or 2010).et al., Quinonpathogen2008;(Jullien surfacescontrolet al.,conditioning on Indeed, affects (e.g.,considernants tofor microbialaspect crucial products)meata isprocedures sanitizingand/or 2011). Cerf, and (Carpentier persistent bacteria so-called the als); they are potential harborage niches for which microorganisms probably constitute reservoirs of cracks, and holes), equipments, and utensils (e.g., hollow gaskets, parts, unpolished, or worn materi- Teflon on, found e.g., andconveyor work plans belts), on floors). andresins (particularly (especiallyknives), wares and (usedplastice.g.,for steelhooks, pipelines, stainless essentially are integrator-based indicatorsofsafety, andeffective sanitationofsurfaces. during carcasses and/or slaughter, those applied during hides beef processing–storage–distribution, use on of time–temperature applied treatments antimicrobial and measures, hygiene-based slaughter, for presented cattle of categorization risk measures, on-farm include They (2014). et al. Buncic by summarized briefly are and project the during evaluated and developed were ventions multiple points of the chain so to achieve an acceptable, ultimate risk reduction. Various novel inter- at applied be haveinterventionsto control of range Rather,a time. consumption the at thereof ucts prod- and beef in preventionpathogens total of in resulting chain, the from eliminated entirely and any “singleintervention singlechainpoint”combinationbywhichthepathogenswould bereliably beef chain was conducted by using a longitudinally integrated (fork-to-farm) approach. There is not environmentally sustainable decontaminant could find applicationin the beef slaughterindustry. Hygiene and Food Sanitation Food and Hygiene literature (Hugas and Tsigarida, 2008), and it was concluded that LactiSAL comparefavorably with thosefor reported other chemical decontamination methodsscientific the in cass,lean), 1.1 (mince) to4.6 (carcass, fat), 0.4and (mince) to2.2(carcass, lean), respectively. These tions (log10cm CFU/gtions © 2016 Group, by Taylor LLC & Francis As ofpart the ProSafeBeef project, studies were undertaken to investigate the antimicrobial effec- Biocide residue deposition on surfaces after cleaning procedures has been considered as an an as considered been has procedures cleaning after surfaces on deposition residue Biocide Thefuture challenge is todevelop ecofriendly cleaning anddisinfection products without affecting different contain may which formulations are products disinfection and cleaning Currently, coverage of percentage the influences greatly soils food the of nature the that known also is It rem- food with soiling to conditioningduesupport, the ofphysico-chemical natureBesides the Moreover, some or hard sitesinaccessible-to-clean can exist or within on (e.g.,surfaces crevices, microorganisms by colonized be to likely surfaces main the lines, chain processing meat In the in pathogens food-borne on research (“ProSafeBeef”), project research EU recent a Within DT104, E. coli E. C. jejuni C. −2 ) ranged: from 0.4 (mince) to 6.2 (carcass, facia), 0.5 (mince) to 3.4 (car-3.4 (mince)to facia),(carcass,0.5 6.2 (mince)to 0.4 from ranged: ) O157:H7, , and , S. typhimurium S. ® L. monocytogenes L. supplied by Westgate Ltd) against E. E. coli O157:H7, for et al.,O157:H7, (Whitehead instance 2010). DT104, attached to different beef carcass surfaces, carcass beef different to attached C. jejuni C. , and , E. coliE. L. monocytogenes L. ® , a “natural,” cheap, and O157:H7, 2 of each bac- S. S. enterica reduc- 91 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 similar roughnesssimilar value to stainless steel ( surfaces. For example, a significantly lower bacterial attachment was observedin resin flooring with consideredto influentialbe physicochemical controlling parameters, adhesion and detachmentfrom notthat only roughness but alsoother factors including cell contactand hydrophobicity material are responsibleHowever, bacteria.area entrapment surfacethe for ofthe the able on noted shoulditbe The high adhesion level of caseofsurface.the tile PVC,In despite having lowa value,Ra highattachmentlevel was observed. to poorly adhered cells the (PVC),while polyvinylchloridefollowed by property surface rough a onsteel stainlessment. cell attachmentresultssurfaceswith occurred The maximum the thatstated higher adherence to the stainless steel. In addition, QACs treatment of surfaces promoted cell attach- localization, and attachment on the subcellular scale. Results showed that the adapted cells displayed assessdeformation,imageatomicandorder forceto in wasmicroscopyperformed imaging (AFM) QACs) to different surface materials frequently used in food processing. In addition to surface studies, lowed by the application of a sanitizer often containing quaternary ammonium compounds (QACs). dry cleaning. The dry cleaning process consists of regular vacuuming of the process environment fol- Wang et al.,Pereira 2006; et al., 2009). 2006; 2011; et al., et al., Oliveira (Machado surfaces to attachment microbial affecting overtime, 92 on meat,poultry, seafood,andraw agriculturalcommodities (FDA, 2012). ASC, a sanitizer prepared by reacting sodium chlorite with a GRAS organic acid, is approved for use seen by Pao et al. (2006) when using 500 ppm PAA on in-shell almonds inoculated with reduction unit log 1.27 the than more was which oranges, of surfaces the onto inoculated spores of reduction unit log 2.1 a PAAproduced ppm 100 that reported (2005) respectively.Narciso units, reduced NaOCl ppm 50 or 25 PAAand ppm 80 NaOCl. Chang and Schneider (2012) found that 60 s in than a matter spray and organic roller to combination reactivityprocess using slower shown has and 2009a) (CFR vegetables and fruits on use respectively. units, log 0.66 and 1.46,2.65,by populations reduced treatments NaOCl and PAA, ASC, of tions significantlyreduced treatments chemical the of (xylose deoxycholatelysineagar).All selectivemedia overlaid with then and 3 h, S. achieved Inoculation of cultures with inoculated samples 120 ppm), and acidified sodium chlorite (ASC; 450, 830,and 1013ppm) were sprayed onto hazelnut and 80 (PAA;acid ppm), peroxyacetic50 and (25 NaOCl water,of Treatments reducing hazelnuts. forin-shell sanitizers chemical three of effectiveness the (2013)analyzed et al. ing pathogens on fresh produce, but little has research been conducted for in-shell hazelnuts. Weller sprays have dips and Chemical for shown for procedures. need improved promise reduc- sanitation chemical/microbial contamination in different processing zones in food plants. proper construction materials and sanitation strategy plays rolean important in relation to the risk of spreadout of surface. Therefore, they could easilybe released washing. after Therefore, selection of easily removed by washing. In contrast, in the case of tile, bacteria kept their normal shape and were positionedbe deformedordertoholes in crevice. in and Therefore, cellsentrappedcouldnot be the a major role in cell attachment.studies AFM showed that in stainless steel and PVC, bacteria mostly the case of tile surface with hydrophilic characteristics, it is presumed that roughness property played However,hydrophilicproperties.possessedconsideredhydrophobic, pseudomonas strains in while © 2016 Group, by Taylor LLC & Francis panama populations were evaluated using a nonselective medium (tryptic soy agar), incubated incubated agar),soy (tryptic medium nonselective a using evaluated were populations panama Mousavi et al. (2014) evaluated the attachment of attachment (2014)the evaluated et al. Mousavi This problem is mostly emphasized in processing environments where wet cleaning is replaced by PAA, a solution made from the reaction of hydrogen peroxide and acetic acid, is approved for approved is acid, acetic and peroxide hydrogen of reaction the from made solution PAA,a treatment. sanitation for apostharvest ASC showed as use potential greatest the a havenuts generated tree processed involving minimally outbreaks disease food-borne Recent panama for 24 h, air-dried, and then sprayed with water and chemical treatments. treatments. chemical and water with sprayed then and air-dried, 24 h, for panama S. Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook S . panama populations of approximately 8.04 log CFU/hazelnut. Surviving Surviving CFU/hazelnut. log 8.04 approximately of populations panama . S. enterica enterica S. P. putida S . panama . populations panama ( to PVC can be related to the sudden surfaceavail- irregularities serovar panama. Hazelnut samples were immersed in liquid in immersed were samples Hazelnut panama. serovar P < 0.05). From a pointthermodynamic of view, resin was Salmonella P. putida P. P ≤ 0.0001). The most effective concentra- on tomatoes by 5.5, 4.2, and 5.0 log 5.0 and 4.2, 5.5, by tomatoes on strains (wild type and adapted to adapted and type (wild strains on Salmonella Salmonella. Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 deposit forms at an exponentialdeposit rate. atan forms A productionhigh delta temperatures. T to lead can maintain surfaces to a runaway situation where length isby compromised run fouling to extentan a that high delta at heat the T transfer is required production the whereplant UHT ofa case the in sterility maintaining while cleaning Intermediate include following usually the will operation automated operations: an in of cleaning types different The cycletimes. and operations of sequence unique own itshave will circuit CIP Every 3.3.4 The bulk unit is the heart of a CIP system. A bulk unit consists of unit system. acombination of following: of Abulk aCIP the heart is the unit bulk The 3.4 cycleA CIP up of made isacombination generally following of the steps: Hygiene and Food Sanitation Food and Hygiene © 2016 Group, by Taylor LLC & Francis • • • • • • • • • • • • • • • • • • • • • • • • • d

Ful Caus Con Rec on supply each points line. Dos water stream. rinse the into chemicals Dou withfitted motordrives variable speed to adjust the flow rate for optimally eachCIP cycle. be may pumps preventimplosion.Alternatively to cleans tank cycleon cold a cycle with Res CIP Fil overloading of congestion and/or routes. the among a As s CIP Pro hot water (optional). Bul San Fina Aci Int Caus soil Fir Ini wash second is recovered reused. the while and drain, to A tw Snak Pul Col Hot r esign o ters on supply each prevent to ters line blockage spray of the balls. CIP C ermediate rinse to clear caustic from the system the caustic clear to from rinse ermediate tial purge to recover product, either into product tanks oraproductrecovery to system purge recover to either producttanks tial into product, st rinse using recovered water (from final flush of previous CIP CIP cycle) previous removegross of flush to (fromfinal waterrecovered using rinse st l clean (with acid) se cleansse (not recommended). d wash or without with scale recovery remove to mineral d clean duct recovery tank (optional).duct recovery tank k tanks for fresh water, recovered water, dilute caustic, dilute acid (optional), and and (optional), acid dilute caustic, dilute water, recovered water, fresh for tanks k trictor valves on the pump outlets are used to reduce the flow when following a hot a following when flow the reduce to used are outlets pump the on valves trictor itation using heat or chemical sanitizer to destroy to organisms any residual sanitizer itation using or chemical heat solution heater(s), either in-line on each circuit or as recirculation heaters on the bulk tanks. irculation loops for sterilant circulation or break tanks. or break circulation loops forirculation sterilant ing ing pumps for caustic concentrated and acid. Dosing pumps for with injection sterilant ductivity transmitters for monitoring the caustic and acid strengths. caustic and for the monitoring ductivity transmitters ble seat ball valves on bulk tanks are used to reduce risk of accidental leakage of CIP of CIP leakage of accidental risk reduce to used are valves tanks bleball seat onbulk l rinse to clear any remaining chemicals from the system the from chemicals any remaining clear to l rinse o stage caustic wash case ofthe in heavily fouled first equipment—the wash is routed tic washtic or without with recovery removedebris to adhering residual washtic e cleans. general rule there should not be more than six circuits per CIP supply avoid to CIP pump per circuits six than moreshould notbe there rule general inse upply pump(s). ycles f C IP

B ulk U nit s 93 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 Sterilization-in-place is carried out after CIP, out after production. to prior is carried Sterilization-in-place plant. on the hardware with of software agreement means line 1994). not (Imholte, might that design. for storage tank Standards 3-A Dairy the to according provided. Ventshould be size ventsdetermined right be of the can size cycle.Hence, cleaning hot followsa rinse water cold a when occurring condition vacuum a from washing, sanitizing. out rinsing, and the system automates the fully unit to carry the panel trol in pump Tocavitation, into vent.drain. the pump the is with air usually equipped an A minimize con- moves the solution back to the recirculating unit, where it is either placed pump back return in centrifugal A the unit. or tank recirculating directed primary the endat and begin operations cleaning All 94 Figure 3.2 © 2016 Group, by Taylor LLC & Francis • • • • • include following: desirable features the CIP recovery system 3.2. is shownA full Figure in recovery system. recovery, or full loss include total system, system and total partial CIP types the Walk line. the feedback-walkvalve and gauge pressure includes also instrumentation CIP Round storagewill withstand vacuum tanks conditions ones to compared square and rectangular Tanks or equipment to be spray cleaned must be properly vented to prevent them from collapsing • • • • • •

Con water.rinse final the to added been have sterilants that ensure to used solutions.Also acid or caustic Con has temperature return the when detecting re for lines return the in probes Temperature Ach Sup Avo No ve Min Goo Avo Com ached the desired set point and the timers can be started. be can timers the setand point desired the ached port pipe workport avoid to sagging id pipe diameter changes id pipe diameter id long pipe runs ductivity probe to detect white water when product recovery is incorporated (SPX, 2013). ductivity probes in the return lines to detect the interface between rinse water and and water rinse between interface the detect to lines return the in probes ductivity ieve natural drainage where possible 2014). drainage ieve (Holah, natural imal number of number fittings imal d surface finish d surface pact circuits pact

rtical pockets or “T” pieces (or pieces or “T” pockets deadlegs) other rtical Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook Ful l recovery system. l recovery supply CIP supply pump CIP Detergent detergent supply Dilute tank recovery Rinse tank water tank water Rinse Rinse water Rinse supply return CIP Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 Hygiene and Food Sanitation Food and Hygiene of the strain characteristics to the clinical versus food-borne strains could be established.by legal requirements (to limit effluents caused by hygieneunder the procedures). milder processing conditions Elsewhere, required by no consumers clear (e.g., relationship minimally heat-treatedsurface foods) properties and (long appendages and small exosporium), which wouldtions represent suggest an increased thatthreat food processing line contamination might bybe long dueappendages, to a while giventhe largest spores type displayed of strain the least with resistance specificto cleaning. These ertiesobserva- also varied from strain to strain. The ability to adhere was higher when spores were surrounded bound to the external surface of the exosporium, such and as surfaceEA1 proteinor composition.alanine racemase. MostSpore ofadhesion these prop-proteins morphologytheirinoriginated (size exosporium,ofin the length,numbervegetativeand appendages),of hydrophobiccell andcharacter, were tightly ity to adhere to stainless steel and to resist a CIP wereprocedure. examined Theirby Tauveronresults revealed et al. significant (2006) from differences two angles: their spore surface properties, and their abil- both forms exhibit high resistance to many cleaning procedures (Peng et al., 2002; Julliencells canet al., become embedded 2003).in mixed biofilms(Flint et al., 1997; Svensson et al., 2000). Furthermore, varietyof materials typically encountered during food processing (Faille et al., 2002), and vegetative nation of food processing lines. This is easily explained as spores are known to et al.,firmly adhere 1995). to a wideMoreover, there have been frequent reports of persistent spore orzation, vegetative and some cell ofcontami- the spores are able to germinate and grow at temperatures (Andersson cessing plants. food pro- from isolated frequently and nature pathogenin widespread spore-forming cereusa is B. 3.4.1 hygiene products), and fine slitand sand (river water cooled volume of water. The fouling materials tested includedeasily jamefficientlyand and fatsremove (food“soft” fouling; using industry), a volume of typicallyice less toothpastethan one-tenth the of (personal experimentalwork evaluating “cleaningthe efficiency” this systemof indicatedthat the ice pig could pipesin withbends,sharp through orifice plates,through T’s,and even in plate heat exchangers.The a solid plug in free-flowareas but is able flowlike a fluida infreezing constricted point areas. Thedepressant. ice pig Theis voidable tofraction flow is carefullycapability controlled of soa thatnovel the ice/waterpatented crushedmix movesfouling-removaliceandinvestigate CIPtoundertaken pigging like thebeentheoretical hasworkExperimental and system. The “pig” consists of crushed ice in water with © 2016 Group, by Taylor LLC & Francis • • • (forTypical methods low presterilization acid) include: Seven strains of Indeed, spores are resistant to many of the heat treatments used in the food industry such as pasteuri- • • •

Ase Pro Ase Ase Pro Typ ° ° ° ° ° ° °

CIP cess plantcess presterilization cess plant presterilization varies for varies example: plantcess presterilization ical presterilization methods (for methods acid) high include: presterilization ical ptic filling zone presterilization (systemzone presterilization specific)ptic filling presterilization ptic tank ptic filling zone presterilization (systemzone presterilization specific)ptic filling Ful Cir Ste Ste 120 99° 95° Holah, 2014).Holah, , rilized H rilized rilized H rilized culation of water at130°C for 30 min

C for 30 min l steam sterilization 135°C sterilization l steam for 30 min C for 30 min °C for 20 min B acillus B. cereus 2 2 O

O cereus 2 2 , superheated saturated steam, or hot air steam, saturated , superheated , superheated saturated steam, or hot air (Stevens and Holah, 1993; Holah, and (Stevens air hot or steam, saturated superheated , isolated from the environment and from patients with diarrheic symptoms , an d B iofilms ­exc hangers) (Quarini, 2002). 95 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 removal compared to the standard CIP regime and further increases in cleaningincreasesfurtherin regimeand standardCIP removal thecompared to nitrobrite);andsanitizer (perform). additionThe causticofa additive, eliminator, Ultrazolvenhanced 700,thebiofilm Concept C20, and Reflex B165); a CIPeffectivenesscaustic additivewas compared (eliminator);toalternative cleaning acidchemicals blendssuch causticas (nitroplus rinse,blends 1.0%(Alkazolv and 48,nitric acid at 65°C for 10 min,attached towater surfaces, rinse) a standard did CIP notregime reproducibly (water rinse,reducing in ensure 1%numbertheviable of sodium their bacteria attachedremoval.hydroxidestainless to steel(SS) Standardatsurfaces. 65°C Oncebacteria forwere 10 min, plantwater conditions under which biofilms form and to quantify the effectiveness (Chisti, applied 1999). stepis also asanitizer of some instances in caustic and acid wash steps organic (proteins and fats), and inorganic (calcium phosphate and other minerals) fouling layers, and hydroxide) and acid (nitric acid) wash steps, selected chemicals originally for their ability to remove (pit formation), crack and change (Storgards ofuse with cleaning ease and et al., 1999). topography surface chemistry, whose 1995; Bergeron,Wong,surfaces 1998) and (Austinand kets many processing lines will pronecontain areas Further, to fouling,2004). such as dead et al., ends, joints, valves,Boulange-Petermann and gas- 2002a,b; 2001, et al., 1997;Lelievre et al., Changani cleaning solution, and the ofcharacteristics the surface being cleaned (Stewart and Seiberling, 1996; the of turbulence of degree temperature, agent cleaning time, cleaning concentration, positionand layer, agentcom- the fouling cleaning age of and nature the effectiveness,including CIP influence can offactors number large a as surprising not is variability This 2001;2004). et al., et al., Dufour Bergeron,1995;(Austin and bacteria Faille adherent surface effectivenesseliminating in in ability flow and turbulence velocity(Romney, conditionsplant under of increased 1990). of the main factors in hygiene, emphasized by the way the equipment is connected to the CIP circuit. different in areas the pump cleanability and levelsthree wereto beappeared defined.Geometry one the compare to performed analysis was statistical nonparametric A defined. levels be nation could contami- colonies, and red agar small as appeared nutrient Residualcontaminants . with tetrazolium a overlaidcontaining were food contaminated the with contact in potentially surfaces ing, using basic detergents such as sodium hydroxide and nitric acid (Benezech et al., 2002). clean-After observed observed that the combination of PAA and ABF presented high efficacyagainst spores of temperature. pH and the by both phenolin coefficienttest. 5log CFU/gmore than mg/L. at60 reducing of capable was which PAA, was solution (2013).Yang sanitizer effectiveThe most and Ding by evaluated were sterilizing-in-place and cleaning of simulation in S. typhimurium isolating and ofcustard positivemade compositefoodmodela by a pump displacementsoiling After described. 96 cleaning regimes and improved product quality, plantandacid blends.performance, There are many and implications economic returns.of these findings, including thethat development the effectiveness of improved of a “standard” CIP can possiblyporation ofbe enhanceda sanitizer through step the intotesting the CIPand diduse notof appearcausticachieved to enhancea 3.8 biofilmlog reduction removal.in the number This of studycells hasrecovered shownwhen from nitric the acid stainless was steelsubstituted surface. with The incor- nitroplus. The combination of NaOH plus eliminator and nitroplus © 2016 Group, by Taylor LLC & Francis A laboratory-scale, benchtop flow system was used by Bremer et al. (2006) (sodium to caustic partially of reproduce use dairy sequential the involve generally systems CIP industry, dairy the In vari- their is systems, laboratory-scale and industrial both evidentin regimes, CIP of feature A process involvesCIP or jetting spraying ofsolutionscleaning or surfaces circulating the through The synergism of sanitizers on germicidal efficacy has also been examined in this study.this in It was examined been also has efficacy germicidal on ofsanitizers synergism The PAAagainst and (ABF) sanitizer acid-anionic of effect The restThe ofresulted in a the population sanitizers reduction of less 5 than log CFU/g at 150 mg/L is cleanability equipment food complex assessing for method quantitative and practical A The germicidal efficacy of six sanitizers against food-borne bacteria and spores ( spores and bacteria food-borne against sanitizers six of efficacy germicidal The Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook spores from a food processing line, a mild CIP procedure was carried out carried was procedure CIP mild a line, processing food a from spores cereus B. , S. aureus S. , P.aeruginosa , and and , spores) and the effect of these sanitizers sanitizers these ofeffect the spores) and subtilis B. and and coli E. was affected affected was aureus S. populations by populations coli E. ­effi ciencyoccurred B. ­sub . coli E. tilis , . Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 Hygiene and Food Sanitation Food and Hygiene where the processing must take place in a hygienic or aseptic environment (Tamime, 2008; Luo 2008; et al., 2012). (Tamime, environment aseptic or hygienic a in place take must processing the where CIP/SIP process. aproper in practices mayvaluable be cycle referencesthe compete to for ofsanitation further hygiene good and activity synergistic through lowering of concentration in sanitizers the tions, which provides guidelines the condi- environmental and concentration, sanitizer, of type the by affected was spores and bacteria against efficacy germicidal that 0.1%ABF. showed and PAAfindings 0.2% of These combination CIP. during were eliminated (SIP) most of organisms that revealed sterilization-in-place and However, 0.2% PAA 0.1% with combination in 7.6 ABF reduced of logsimulation CIP The spores. after thelastheattreatment,forexample, duringfillingandpackaging,mustbeprevented. However,areas. high-risk overpressure),in of especially tenance products the of (re)contamination main- the and filters intake air of installation the by (e.g., controlled strictly is intake air ronmental (Sutton, air the 2004). Therefore, in milk powderin and powdered infant formula (PIF) particles processing facilities, the envi- biological suspended of because occur can plants processing food in environmentalsanitary Improper organisms2007). Lues, and (Shale addressed been has conditions contamination (Otto et al., 2011). Recently, however, contamination of products by airborne micro- (IDF filters, filtration Bulletin, bag filters),filters static (tubular andelectric scrubbers, spray2012). etc.), scrubbers, rotary jetscrubbers, (injection scrubbers, weight the particulates of the increase to multiple-cyclone and forseparators), (singleexample, stream wetwet gas cycloneswasteseparation, the sprayinto waterwhich forces centrifugal using particles dust separating cyclones, include cialist air quality engineers should be consulted to assist in the design and operation of the equipment.of an air handling system. Each installation needs to take into account the local requirements and spe- They are not intended to be a specification for construction ofany monitoring. item system ofequipment and installed validation, as commissioning, part testing, sanitation, maintenance, construction, infood dards products. Theguidelines cover the choice of systems, filtration types, system concepts, Information is provided on the role of air systems in maintaining and achieving microbiological stan- systems.design,handlingselection,the assist foodproducers operation toinair installation, ofand intended are guidelinescontrol.dustforThese need any responseto in also andcontamination uct filtration.The extentand rate their of removal be adjusted can according to acceptablerisks of prod- removedcommonlyby are contaminants Airborne manufacture.foodsafe contributeto hence and productcontentofcontaminationrisk(dust the microorganisms)controlledlimit andbe to also can particle The areas. storage and manufacturing in microorganismssome of rate growth the reduceor preventto used be mayhumidity, and temperature especially air, of properties controlled The 3.4.2 dust originating fromsweepingordirectly theexhaust ofvacuum cleaners(Abtet al.,2000). dry and Wet 2012). Dungan, 2010; dry wateror of droplets form the in bioaerosols of formation the in result often operations cleaning et al., Dungan 2008; et al., (Mullane bioaerosols create can operations milling and drying, spray ingredients, of handling general facilities, production In dairy (Wijnand et al.,2012). organisms pathogenic potentially of spread the for vehicle important an them making another, to 2004; Lee, 2011). Bioaerosols are easily translocated by winds and air currents from one ecosystem are known as bioaerosols, which may include bacteria, fungi, , and pollen (Stetzenbach et al., © 2016 Group, by Taylor LLC & Francis CIP and SIP are important to food industries including dairy, beverage, nutraceutical plants, plants, nutraceutical beverage, dairy, including industries food to important are SIP and CIP the with eliminated be could resistance heat and attachment strong holding spores subtilis B. Airborne contaminants of biological origin are microscopic, with diameters of 0.5 to 50 food for source main the as identified been has surfaces contaminated microbially to Exposure Technologies by to industry utilized plants reduce the dairy emissions manufacturing from dairy It is impossible to keep airborne bacteria, yeasts, and molds at zero level in food processing. food in level zero at molds and yeasts, bacteria, airborne keep to impossible is It I G n ui d ustry d elines

to

on A A voi ir d H M an icroor d lin g g S anisms ystems

in

the F oo d

μm, and 97 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 program and to identify potential sources of airborne contamination, resulting in increasedgenerateddata study thisfoodcouldin evaluateused tobe safety.effectivenessthe plant’s dairy ofthe sanitation that a simple surveillance system based upon counting of airborne particlesBacterial could becounts implemented. were highlyThe correlated with total airborne particles ablein microflora the communitysize showed rangecomposition a 1–5typical and representative the for specific location. flora, with summer. with winter, compared five-in six-foldto a with observed concentration higher sitevaried, outdoor the at counts bacterial However,shipping.for total prepared and material packaging secondary in packed are tins closed respectively; sampling, summer very very low (<100 CFU/m July).and (February site were numbers sampling indoor times at sampling Bacterial generally both each within constant but remained summer in than winter were in counts higher bacterial total and and rRNA 16S of (sequencing lar molecu- and desorption/ionization-time-of-flight) laser (matrix-assisted spectrometry mass by fied identi- were isolates cultivation, After samplers. bioaerosol impaction 2012using July in one and et al. (2014). Air samples were collected on two sampling dates in different seasons, one in February and diversity) at one outdoor and six indoor sitesproduction a byfacility Swisswithin Brandl dairy hygienic level (Kandhaiet al.,2004;Mullane2008;Iversen et al.,2009;Jacobs2011). a high maintain to cleaners vacuum all of air exhaust for (HEPA) filters air particulate efficiency 98 Austin, J.W. and Bergeron, G. 1995. Development of bacterial biofilms in dairy processing lines. Mechanical of Society American the from available (BPE-1997) Standard Equipment Bioprocessing ASME Arvanitoyannis,I.S., HACCPVarzakas,Implementing 6 Chapter 2009. T.H., D. Papadopoulos, and K., Tzifa, two the of comparison 22000—A ISO and HACCP 1 Chapter 2009. Kassaveti,A. and I.S. Arvanitoyannis, Andersson, A., Ronner, U., and Granum, P.E. 1995. What problems does the food industry have with the spore- Algino, R.J., Badtram, G.A., Ingham, B.H., and Ingham, S.C. 2009. Factors associated with Salmonella preva- A sources: particle indoor of Characterization 2000. P.Koutrakis,January and G. Allen, H.H., Suh, E., Abt, food street of practices and knowledge safety Food 2009. A.O. Bakhiet, and S.E., Suliman, M.A., Abdalla, R rial concentrations (with mean values391of(with concentrations mean rial Bakka, R.L. 1997. atmo- Non-thermal 2014. O. Schlüter, W.B.,and Herppich, D., Knorr, J., Ehlbeck, M., Görgena, M., Baier, Benezech, T., Lelievre, C., Membre, J.M., Viet, A.-F., and Faille, C. 2002. A new test method for in-place for method test new A 2002. C. Faille, and Viet,A.-F., J.M., Membre, C., Lelievre, T., Benezech, © 2016 Group, by Taylor LLC & Francis e Twenty-five Gram-positiveand Gram-negative genera were identified aspart of theairborne micro- Airborne communities (mainly bacteria) were sampled and characterized (concentration levels(concentration characterized and sampled were bacteria) (mainly communities Airborne high- of use the include production PIF and processing milk in practice standard However, f eren design.pdf, https://www.asme.org/products/codes-standards/bpe-2014-bioprocessing-equipmenthttps://www.ispe.org/.../new-requirements-resources-bioprocess-equipment-. NJ. Fairfield, Engineers, to Foods of Animal Origin.Oxford,U.K.: -Blackwell, pp.309–359. 22000. ISO HACCP and In: (ed.). Arvanitoyannis, disinfection I.S. fillet chlorine tilapia for dioxide electrolyzed purified highly of Application Eggs. origin: animal of foods for 22000 ISO and Oxford, U.K.: Wiley-Blackwell, pp.3–45. In: systems. 22000. HACCPArvanitoyannis,ISO (ed.). and I.S. forming pathogensBacilluscereus andClostridiumperfringens? Int.J. Food Microbiol., 28,145–155. lence onporkcarcassesinvery smallabattoirsin Wisconsin. J. Food Prot ., 4,714–721. study conductedinthemetropolitanBostonarea.Environ. HealthPerspect., 108(1),35–44. vendors in Atbara City(NaherElneelStateSudan).Afr. J. Biotechnol ., 8,6967–6971. able freshproduce.Innov. Food ScienceEmerg. Technol., 22,147–157. perish- efficiency on antibacterial and conditions process gentle for Screening plasma: pressure spheric 62, 509–519. cleanability offood processingequipment.J. Food Eng.,54,7–15. Division. Bacillus c e Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook s Making the Right Choice—The Sanitation Process. St. Paul, MN: Ecolab Food and Beverage and 3 Staphylococcus of air) during the different steps of powdermilk production. Elevated bacte- = 15) occurred mainly in the “logistics area,” where products in in products where“logistics area,” the in mainly 15)occurred n = genes) methods. In general, total airborne particle loads particle airborne total general, In methods. genes) rpoB beingthe most frequent genera identified. Overall,the cultur- 142± 179 and 33± CFU/m Application to Foodsto Application Origin. of Animal 3 of air during winter and and winter during air of μ m, indicating J. Dairy Res., Application Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 Carpentier, B. 1997. Sanitary quality of meat chopping board surfaces: A bibliographical study. N., Chorianopoulos, M., Desvaux, M., Hébraud, K., Koutsoumanis,M.R.F., Lee, G-J., Nychas, S., Buncic, Commission International T.A.1998. Roberts, and M., Schothorst, van A.M., Lammerding, R.L., Buchanan, HACCP.in assessment risk and criteria microbiological of role The 1995. R.L. Buchanan, bsigroup.com/en/Assessment-and- Availablefrom: http://www.Group. Institute Standard British 2008. BSI. British U.K: London, Manufacturing. food for Safety Food on Programmes Prerequisite 2008. PAS220. BS EN BS British Standards Institute (BSI). 2008. PAS 220:2008. Prerequisite programmes on food safety for food manu- Bremer,P.J., Fillery, McQuillan, and effec-S., the on studies (CIP) clean-in-place scale Laboratory 2006. A.J. Brandl, H., Fricker-Feer, C., Ziegler, D., surface Mandal, of J., Stephan, Influence R., 2004. and Lehner, C. Faille, A. 2014. and T.,Distribution Benezech, P.E.,and identifica- Dubois, C., Jullien, L., Boulange-Petermann, Carpentier, B. and Cerf, O. 2011. Persistence of Bermúdez-Aguirre, D., Wemlinger, E., Pedrow, P., Barbosa-Cánovas, G., and Garcia-Perez, M. 2013. Effect of Sanitation Food and Hygiene Chisti, Patel,P.C., Y. Batt, R., Robinson, In: cleaning. plant of (eds.). systems Modern 1999. with associated factors chemical and P.J.Belmar-Beiny,Engineering Fryer,M.T., S.D., 1997. and Changani, of reduction the for sanitizers spray-applied overhead of Evaluation 2012. K.R. Schneider, and A.S. Chang, CFR. 2009a. Peroxyacetic acid: Exemption from the requirement of a tolerance. 40 CFR 180.1196. Washington, patho- with infection of incidence the on data FoodNet Preliminary 2010. (CDC). Control Disease for Center da Cruz, A.G., Cenci, S.A., and Maia, M.C.A. 2006. Quality assurance requirements in produce processing. produce in requirements assurance Quality 2006. M.C.A. Maia, and S.A., Cenci, A.G., Cruz, da commercial of concentrations recommended manufacturers’ Assessing 2012. G.C. Fletcher, and C.D. Cruz, Minimizing 2011. S.C. B.P.,Ricke, Marks, Murphy,and C.A., C.A., Jr.,O’Bryan, P.G.,J.A., Crandall, Neal, Corlett, D.A. 1998. and profile Socioeconomic 2011. B. Pegoo, and M., Mazumder, J., Goswami, L., Mahanta, M., Choudhury, © 2016 Group, by Taylor LLC & Francis Bolton, D., Blagojevic, B., and Antic, D. 2014. Microbial control in the beef chain: Recent chain: research advances. MeatSci.,97,288–297. beef the in control pathogen Microbial 2014. D. Antic, and B., Blagojevic, D., Bolton, and foodproducts.J. Food Prot., 61,1075–1086. food in trade international to related issues microbiological to techniques assessment risk of application Potential Assessment. Risk Microbial on Group Foods Working for Specifications Microbiological on 12, 421–424. certification-services/management-systems/Standards-and-Schemes/PAS-220. Accessed April 20,2014. Standards Institute. info.net/uk/eng/docs/doc8.htm. Accessed December2014 2009. http://www.hse.gov.uk/foi/internalops/ocs/500–599/520_22.htmJune in . http://www.food-lished Standards-publishes-food-safety-specification-for-the-food-manufacturing-industry/. http://www.bsigroup.com/en-GB/about-bsi/media-centre/press-releases/2008/11/BSI- facturing. 106, 254–262. tiveness of different caustic and acid wash steps on the removal of dairy biofilms. tion of culturable airborne microorganisms in a Swiss milk processing facility. chemistry onthehygienic statusofindustrialstainlesssteel.Biofouling,20,25–33. Control, 34,149–157. 14, 31–37. atmospheric pressure cold plasma (APCP) on the inactivation of fouling andcleaninginmilkprocessing.Exp. Therm. FluidSci.,14,392–406. Salmonella ontomatosurfaces. J. Food Sci.,71(1),M65–M69. Accessed October14,2013. . http://www.gpo.gov/fdsys/pkg/CFR-2009-title40-vol23/pdf/CFR-2009-title40-vol23-sec180–1196.pdf from: [Online]. Available Register Federal the of Agency,Office Protection Environmental U.S. D.C.: gens transmittedcommonlythroughfood—10States,2009.MMWR,59,418–422. ises. Int.J. Food Microbiol., 145,1–8. Trends Food Sci. Technol., 17,406–411. sanitizers oninactivation ofListeriamonocytogenes. Food Control, 26(1),194–199. Agric. Food Anal. Bacteriol.,1,159–174. the risk of 234–242, 252,368–380. Control, 22(2),196–203. . Guwahati, Assam, of city the in vendors food street of practice and knowledge safety food . London,U.K.: Academic Press,pp.1086–1815. ISO 14159. 2008. Safety of machinery—Hygiene requirements for the design of machinery was pub- was machinery of design the for requirements machinery—Hygiene of Safety 2008. 14159. ISO Listeria monocytogenes in retail delis by developing employee focused, cost effective training. HACCP User’s Manual. Gaithersburg, MD: ASPEN Publishers Inc., pp. xiv, 93, 121, 130, Listeria monocytogenes in food industry equipment and prem- Escherichia coli in fresh produce. J. Dairy Sci Int. J. Food Microbiol., FoodMicrobiol., Food Microbiol., Encyclopedia of Encyclopedia ., 97, 240–246. British- ​ Food Food 99 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 FAO.2011. FAO. 1998. Food quality and safety systems. In: of Adhesion 2002. T.,Bénézech, C., Slomianny, M.N., Bellon-Fontaine,F., Fontaine, C., Jullien, C., Faille, Faille, C., Fontaine, F., and Benezech, T., 2001. Potential occurrence of adhering living bacillus spores in milk tem- LowWinter,M., vonWoedtke,2011. Polak, J., U., et al. Schnabel, T.,Brandenburg,R., J., and Ehlbeck, microbiological down laying November2005 15 of 2005 ⁄ 2073 No. (EC) Regulation Commission 2005. EC. 2004 April 29 of Council the of and Parliament European the Of 854⁄2004 No (EC) Regulation 2004c. EC. EC. 2004b. Regulation (EC) No.853 ⁄ 2004 ⁄EC of the European Parliament and of the Council of 29 April 2004 April 29 of Council the of and Parliament European the of EC ⁄ 2004 ⁄ 852 No. (EC) Regulation 2004a. EC. Ebeling, C.E.1997.AnIntroduction toReliabilityandMaintainabilityEngineering.New York: McGraw-Hill. Dungan, R.S., Leytem, open- A.B., Verwey, near S.A., and bacteria Bjorneberg, D.L. 2010. Assessment of aerosolized bioaerosols at a concen- characterize to approach culture-independent of Use 2012. R.S. Dungan, http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/Food 2009. code Food 2009. FDA. Dufour,Bremer,and R.S., Simmonds, M., P.J. system Developmentclean-in-place 2004. scale laboratory a of in sanitizes of effect and bacteria food-borne on and sanitizers efficacyS. of Yang,Germicidal Ding, 2013. J. Bifidobacteria 2008. et al. G., Daube, B., China, M., Upmann, C., P.,V.,Bonaparte, Dencenserie, Loncaric, de Oliveira, A.B.A., da Cunha, D.T., Stedefeldt, E., Capalonga, R., Tondo, E.C., Cardoso, M.R.I. 2014. Hygiene and sanitizers, antimicrobials, food to adaptation and Resistance 2002. M.A. Harrison, P.M.and Davidson, 100 Friedrich, L.M., Goodrich-Schneider, R., Parish, M.E., and Danyluk, M.D. 2009. Mitigation of Safety. Food on Group Working and (FORHEAD) Development and Environment Health, on Forum R.P.1998. Hayes, and S.J. Forsythe, Food and Veterinary Office (FVO). 2008. European Commision. Directorate General for health and Consumers. current Description, plant. manufacturing dairy in Biofilms 1997. J.D., P.J.,Brooks, Bremer, and S.H., Flint, Fernández, A., Noriega, E., and Thompson, A. 2013. Inactivation of FD © 2016 Group, by Taylor LLC & Francis A. 2012. Sunland, Inc. announces voluntary extension of ongoing recall to include raw and roasted shelled roasted rawand include to recall ongoing voluntaryextensionof announces Inc. Sunland, 2012. A. 60–93, 110,119,129,145–147. (HACCP) Point Control Critical and Microbiol., 48,728–738. and spores Bacillus product processinglines.J. Appl. Microbiol., 90892–900. 44(1), 013002. decontamination. microbial for sources plasma pressure atmospheric perature criteria forcertainproducts.Off. J. Eur. Union,L338,1–26. for humanconsumption.Off. J. Eur. Union,139,83–126. intended origin animal organisation of the officialdown products for of laying on rules controls specific laying down specific hygiene rulesforfoodof animalorigin.Off. J. Eur., L139,55–205. Union 2004 onthehygiene offoodstuffs (includingHACCP principles).Off. J. Eur. Union,L139,1–54. trated dairyoperation.Aerobiologia, 26,171–184. freestall dairyoperation.Environ. Int.,41,8–14. Rome, Italy: Technical CooperationDepartment.http://www.fao.org/docrep/014/i2177e/i2177e00.pdf. 26(8), 936–941. Foodhypochlorite . and Microbioldioxide ., chlorine aqueous with surfaces contact food on Spores spp. to test the effectiveness of ‘‘natural’’ antimicrobials against dairy biofilms. CIP andSIPsimulation.Eur. Food Res. Technol., 237,265–274. as indicatorsoffaecal contaminationalongasheepmeatproduction.J. Appl. Microbiol., 104,276–284. Food Control, 40,120–126. and good practices in services: organic matter on surfaces, microorganisms and health risks. other processcontrols.Food Technol ., 56,69–78. MAPPING%20OF%20PROBLEMS,%20GOVERNANCE%20AND%20RESEARCH.pdf. sainonline.org/SAIN-Website(English)/pages/News/FOOD%20SAFETY%20IN%20CHINA%20A%20 research. and governance problems, of mapping A China: in safety Food 2014. February Publication, Inc.,pp.203–274,279, 284,300–301,314–320,352,403. http://ec.europa.eu/food/fvo/annualreports/ann_rep_2008_en.pdf USFDA. concerns andmethodsofcontrol.Biofouling,11,81–97. on freshproducebycoldatmosphericgas plasmatechnology. Food Microbiol., 33(1),24–29. from: http://www.fda.gov/Safety/Recalls/ucm323824.htm. Accessed October15,2013. Drug Foodand U.S. [Online]. risk. Administration health possible to Availabledue peanuts in-shell and Code2009/default.htm. Accessed August, 17,2014. The Place of Urban and Peri-UrbanAgricultureand Urban of Place The Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook el t iet ufcs Rl o srae hydrophobicity. surface of Role surfaces: inert to cells coli Escherichia . Gaithersburg, MD: ASPEN MD: Gaithersburg, HACCP. and Microbiology FoodHygiene, Rm, tl: ulsig aaeet ru, p 15, pp. Group, Management Publishing Italy: Rome, System. A Training Manual on Food Hygiene and the in National ProgrammesFoodSecurity . National (UPA in ) Salmonella enterica serovar J. Food Prot ., 67, 1438–1443. J. Phys. D: Appl. Phys., Appl. D: Phys. J. Alicyclobacillus Typhimurium http://www. a. J. Can. ​ Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 Gill, C.O. and Jones, T. 1995. The presence of T.presence Jones, The and 1995. C.O. Gill, Sanitation Food and Hygiene argn WF ad ak RWA 19. aig ae od In: food. safe Making 1991. R.W.A. Park, W.F. and Harrigan, Hall, J.E. 1998. Computational fluid dynamics: A tool forGrunert, hygienic K.G.design. 2005.In: FoodWilson, qualityD.I., Fryer,and safety:P.J., Grasshoff, ConsumerandA. 1997.Cleaningofheattreatmentequipment:Statetheart.Bull.Int.DairyFed., 328,32–44. Hasting, perception and demand. management. chain food of part integral objective:An safety Food 2005. L.G.M. Gorris, skinning hindquarters the of performance hygienic the of Improvement 1999. J.C. McGinnis, and C.O. Gill, beef four at treatments decontaminating carcass of effects Microbiological 2003. C. Landers, and C.O. Gill, Hasting, A.P.M.2008. treat- ozone UV-Cand postharvest of Impact W.B.2012. Herppich, and S., Huyskens-Keil, K., Hassenberg, Ibarz, A., and Barbosa-Canovas, G. V.2014 G. Barbosa-Canovas, and A., Ibarz, Food European the of role The decontamination: carcass of cons and Pros 2008. E. Tsigarida, and M. Hugas, Holah, J.2014.Hygienicandasepticdesignrequirements.Seminar. CampdenBRI. Jacobs, C., Braun, P., and Hammer, P. 2011. Reservoir and routes of transmission of transmission of routes and Reservoir P.Hammer,2011. P., and Braun, C., Jacobs, Iversen, C., Lehner, A., Fricker-Feer, C., Gschwend, 2004. K.,18593:2004. ISO and Stephan, R. 2009. Genotypingchain. food ofthe in organization any for systems—Requirements management safety Food 2005. 22000. ISO Ismaïl, R., Aviat, F., Michel, V., Le Bayon, I., Gay-Perret, P., Kutnik, M., and Fédérighi, M. 2013. Methods for plants. energy and processing dairy form emissions Air 2012. (IDF). Bulletin Federation Dairy International 2007. (IFST). Technology and Science Food of Institute enr KM 21. lsa Amshrc o-qiiru. In: non-equilibrium. Atmospheric Plasma: 2010. K.M. Keener, of reviewComprehensive 2004. S. Kathariou, B.W.,and P.A.,M.P.,Sheldon, Bashor,Curtis, K.M., Keener, pur- food consumers’ on safety and quality of influence the Exploring 2012. I.O. Kabama, and B. Kealesitse, and Occurrence VanO., M.W.,2004. Guillaume-Gentil, Reij, M. L.G.M., M.C., Schothorst, Gorris, Kandhai, P.E.,and Tissier,J.P.,Dubois, M., Traisnel, L., Boulange-Petermann, C.L., T.,Gentil, Benezech, C., Jullien, Jullien, C., Bénézech, T., Carpentier, B., Lebret, V., and Faille, C. 2003. Identification of surface characteristics (eds.). P.D. Patel, and C.A., pro- sanitation plant processing Batt, egg shell of Survey 2001. M.T.Musgrove, J.K., et al. Northcutt, D.R., Jones, R.K., Robinson, In: practice. manufacturing Good 1999. B. Jarvis, © 2016 Group, by Taylor LLC & Francis A.P.M. (eds). 801–809. operations atabeefpackingplant.Int.J. Food Microbiol ., 51,123–132. Guide totheSanitaryDesignofFood. Baltimore,MD:CTIPublications,Inc. plants. packing ment attwo pigslaughteringplants.Food Microbiol., 12,135–141. Qual., 85,174–181. L.). officinalis (Asparagus asparagus white of properties microbiological on ments Quality. SanDiego, CA: Academic PressInc.,pp.56–58,152. Safety Authority. MeatSci.,78,43–52. Society ofDairy Technology. sakazakii Techniques from SurfacesUsingContactPlatesandSwabs.Geneva, Switzerland:ISO. http://www.iso.org/iso/catalogue_detail?csnumber=35466. J. Environ. Res.PublicHealth,10,6169–6183. industry: food the recoveringin reviewsurfacesused A microorganismssolid literature. from the of Dairy Federation454/2012. International the of 2012. www.fil-idf.org/Public/Download.php?media=39484Bulletin IDF, 454. No. Guide toitsResponsibleManagement, 5thedn. Press. Taylor &Francis. Campylobacter andpoultryprocessing. IFT Comp.Rev. Food Sci.Food Safety,3,105–116. chase decisionsinBotswana. Int.J. Bus. Admin., 3,90–97. of Enterobacter sakazakiiinfoodproductionenvironments andhouseholds.Lancet,363,39–40. by conditioningwithfoodanddetergent. Biofouling,24,163–172. Faille, C. 2008. Physico-chemical and hygienic property modifications of stainless steel surfaces induced relevant tothe hygienic statusofstainlesssteelforthefoodindustry. J. Food Eng ., 56,77–87. grams: Effects onegg contactsurfaces. J. Food Prot., 66(8),1486–1489. Encyclopedia ofFood Microbiology, vol. 2.London,U.K.: Academic Press,pp.961–972. (Cronobacter spp.)inamilkpowder-producing plant.J. DairySci ., 94,3801–3810. Biological Engineering,2ndedn.doi:10.1081/E-EAFE2-120043030. ) strains isolated from an infant formula processing plant. Fouling and Cleaning in Food Processing’98. , 65,1005–1011.Imholte. 1994. 65,1005–1011.Imholte. Sci., Meat Cleaning-In-Place: Dairy,Cleaning-In-Place: Food Beverageand U.K.: Huntingdon, Operationsedn. 3rd , Microbiology of Food and Animal Feeding Stuffs—Horizontal Methods for Sampling for FeedingMethods FoodStuffs—HorizontalAnimal Microbiologyof and . Boca Raton: CRC Raton: Boca Engineeering . FoodProcess to Introduction and Aeromonas,Listeria Food & Drink—Good Manufacturing Practice: A Practice: Manufacturing Drink—Good & for Foodfor A Sanitation: Engineering and Safety Cambridge, U.K,.: Jesus College, pp. 144–151. Mngmn Gie o Microbiological for Guide Management A nylpda f giutrl Fo, and Food, Agricultural, of Encyclopedia Arch. Lebensmittelhyg in carcass processing equip- Yersiniaprocessing carcass in Eur. Rev. Agric. Econ Cronobacter Enterobacter sakazakii Enterobacter ., 60, 66–72. J. Appl. Bot. FoodBot. Appl. J. , 16, FoodControl, ., 32, 369e391. ( Enterobacter 101 Int. Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 Moats, W.A. 1981. Factors affecting bacterial loads on shells of commercially washed eggs. washed commercially of shells on loads bacterial affecting Factors W.A.1981. Moats, Misra, N.N., Patil, S., Moiseev, T., Bourke, P., Mosnier, J.P., Keener, K.M. et al. 2014. In-package atmospheric Mertz, A.W., Koo, O.K., O’Bryan, C.A., Morawicki, R., Sirsat, S.A., Neal, J.A., Crandall, P.G., and Ricke, S.C. McSwane, D., Rue, N., and Linton, R. 2000. Maunsell, B. and Bolton, D.J. 2004. 1997. N.G. Marriott, on residues antimicrobial of Effect 2011. S.P.,M.O. Lopes, Sousa, Pereira, A.M., J., and Graça, I., Machado, Luo, Y.G., Nou, X.W., Millner, P., Zhou, B., Shen, C.L., Yang, Y., Wu, Y.P., Wang Q., Feng, H., and Shelton, D. from counts bacterial external and Internal P.A.1997. Curtis, and F.T.,K.E. Jones, Anderson, L.A., Lucore, foodser- schools at implementation programs prerequisite Evaluationof Rocha, 2014. and A. M. Martins, Liz safety city,status, Shijiazhuang Current in China: foods street Urban 2014. X. Zhang, and G., Zhang, Z., Liu, Liberopoulos, G. and Tsarouhas, P. 2005. Reliability analysis of an automated pizza processing line. processing pizza automated an of analysis P.Reliability Tsarouhas, 2005. and G. Liberopoulos, Lelievre,Faille,C., Benezech,andC., T., 2001.Removal kinetics of cleaning of Cleaning-in-place—modelling 2002a. T., Benezech, and C., Faille, G., Antonini, C., Lelievre, Lee, B.U. 2011. Life comes from air: A short review on bioaerosol control. Koohmaraie,M., Arthur, T.M.,Bosilevac, Shackelford,and M., S.D., Guerini, J.M., Wheeler, T.L.Post- 2005. in Salmonella of control chemical P.G.,and PhysicalCrandall, 2012. S.A., S.C. Sirsat, Ricke,Koo, O.K., and Koo, O.K., Mertz, A.W., Akins, E.L., Sirsat, S.A., Neal, J.A., Morawicki, R., et al. 2013. Analysis of microbial Komorowski, E.S.2006.New dairyhygiene legislation. Int.J. Dairy Technol., 59,97–101. 102 Mousavi, Z.E., Kennedy, E., Fanning, S., Rice, J.H., and Butler,and F.ammonium Kennedy,J.H., quaternary Mousavi,Z.E., effectRice, of The S., 2014. Fanning, E., Liu, Z., Dong, Y., and Jiang, W. 2011. Decontamination efficiency of slightly acidic electrolyzed water on fresh-cut Liberopoulos, G. and Tsarouhas, P. 2002. Systems analysis speeds up Chipita’s food processing line. Narvaiz,G., Lescano, P., (Asparagusasparagus of irradiation Gamma 1993. E. Kairiyama, and officinalis var., foodservice a in products food protect to preparedness management Crisis 2014. M. Hancer, and J.K. Leong Lelievre, C., Legentilhomme, P., Legrand, J., Faille, C., and Benezech, T. in 2003.Cleaning 2002b. T., Hygienic Benezech, and C., design:Faille, J., Legrand, InfluenceC., P.,Gaucher, Legentilhomme, ofC., Lelievre, the local © 2016 Group, by Taylor LLC & Francis pressure coldplasmatreatmentof strawberries. J. Food Eng.,125,131–138. Control, 42,242–247. electrophoresis. gel gradient denaturing by determined as slicers meat of ecology Microbial 2014. NJ: Prentice-Hall, Inc., pp. 7, 34–42, 49–50, 70–71, 190–191, 214–217, 238–240, 289–312, 339–340. Safety Department/Teagasc—The NationalFood Centre. 251–261, 296–299. aeruginosa. Biofouling,27(10),1151–1159. chloride-adapted benzalkonium and wild-type by formation biofilm and adhesion early survival andcross-contamination duringproducewash. Int.J. Food Microbiol., 158,133–139. 2012. A pilot plant scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen 60, 1324–1328. shells of eggs washed in a commercial-type processor at various wash-water temperatures. vice. Food Control, 39,30–33. practices andriskmitigating strategies. Food Control, 41,212–218. 32(3), 62–76. Bioprod. Process ., 80,305–311. deposition. removaland combining process a assuming spores bacillus by soiled pipes of kinetics harvest interventions toreduce-eliminatepathogensinbeef.MeatSci.,71,79–91. ready-to-eat products.Agric.Food Anal. Bacteriol.,2,56–68. electrophoresis gel gradient technologies. Lett. denaturing Appl. Microbiol., 56,111–119. and reaction chain polymerase using slicers deli on diversity rials usedinthe food sector. Food Control, 42,277–283. compounds on the attachment of wild and adapted 2084–2090. cucumbers. Eng., 69(1),79–96. Argenteuil). LWT—Food Sci. Technol., 26(5),411–416. operation. J. Hosp.Mark.Manag., 23,178–217. wall shear stress variations on the cleanability of a three-way valve. equipment. steel stainless from removalChem. Eng. Sci.,57,1287–1297. bacterial on variation stress shear wall local of effect place: pipes under CIP procedure: influence of soiling and cleaning conditions. Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook Int. J. Food Eng. . New York: Chapman & Hall, pp. 13–17, 46–53, 76–78, 46–53, 13–17, pp. Hall, & New York:FoodChapman Sanitation. of Essentials , 7(5), article 13, 1556–3758. doi: 10.2202/1556–3758.2233, September 2011. Guidelines for Food Safety Management on Farms. Dublin, OH: The Food Essentials of Food Safety Pseudomonas putida strains to different contact mate- & Bacilluscereus Sanitation Trans. IChemE Aerosol. Air Qual. Res., 11, 921–927. J. Food Process Eng , 2nd edn. Upper Saddle River, sporesfromstainless steel , 81(Part A), 1071–1076. ., 60, Sci., Poult. ., 24, 359–379. Pseudomonas J. Food Prot., Interfaces, J. FoodJ. Food Food Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 Narciso, J.A. 2005. An assessment of methods to clean citrus surfaces. fruit citrus clean to methods of assessment An 2005. J.A. Narciso, Mullane, N., Healy,N., Mullane, J., Meade, B., Whyte,P., Wall,P.G., of Fanning,Dissemination and 2008. S. Mousavi, Z.E., Fanning, S., and Butler, F. 2013. Effect of surface properties of different food contact materials Sanitation Food and Hygiene Powitz, R.W. October/November 2009. Sanitation in the deli: Contamination prone equipment. Poubol, J., Lichanporn, I., Puthmee, T., and Kanlayanarat, S. 2010. Effect of ultraviolet-C irradiation on quality Pereira, M.O., Simões, M., Machado, S.M.D.O., and Vieira, M.J. 2006. Role of benzalkonium chloride surface of removal and Inactivation 2002. C.C., Chou, and W.C.,Tsai, J.S., Peng, Papademas,P. Bintsis, and T.Food2010. industry: dairy the in (FSMS) systems management safety review.A Pao, S.,Kalantari, A., andHuang,G.2006.UtilizingacidicspraysforeliminatingSalmonellaentericaonraw Otto, C., Zahn, S., Rost, F., Zahn, P., Jaros, D., and Rohm, H. 2011. Physical methods for cleaning and disinfec- Omemu, and A.M. city the S.T.vendorsin Aderoju, food street of knowledgepractices Foodsafety and 2008. the of Comparison 2006. R. Oliveira, and M., Henriques, T.,Oliveira,Teixeira,P., J., K., Oliveira,Azeredo, NORM ISO/DIS14159.1999.Safetyofmachinery—hygiene requirement forthedesignofmachinery. NORM CEN1672-2.1997.Food processingmachinery—basicconcepts—part2:Hygienerequirements. Sheen, S. and Hwang, hydrodynamic C.A. 2010. Mathematical the modeling the controlling cross-contamination of Factors 1992. D.S.H. Sarma, Rama Sita and H., Chamoun, M.M., Sharma, Shale, K.andLues,J.F.R. 2007. The etiologyofbioaerosols infoodenvironments. Food Rev. Int., 23,73–90. high-hydro- of Characterization W.B. 2009. Herppich, and M., Knorr, M., Geyer,J., Foerster, O., Schlüter, Schlüter, O., Ehlbeck, J., Hertel, C., Habermeyer, M., Roth, A., Engel, K.-H. et al. 2013. Opinion on the use of sanitizers. and disinfectants surface hard selecting and using to R.W.Powitz,approach rational 2002. A Slade, P.J. 2002. Verification ofeffective sanitation controlstrategies. Food Saf. Mag., 8,24–29,42–43. achieveclean-in-place. to and fouling remove and reduce to Ice-pigging 2002. J. Quarini, Russell, S.M. 2001. A mini-guide to rapid methods for monitoring sanitation salmon efficiency.Smoked 2014. N.J.C. Strachan, and M.L., Hutchison, K.E., Goodburn, D.J.I., Thomas, O., Rotariu, Romney, A.J.D., 1990.CIP:CleaninginPlace.Cambridgeshire,U.K.: The SocietyforDairy Technology. Rane, S.2011.Streetvended foodindeveloping world: Hazardanalyses.IndianJ. Microbiol ., 51,100–106. vegetables— and fruits Fresh F.A.,T.R.S.,Miller,2013. Brandão, Teixeira, B., C.L.M. P., Silva,Ramos, and Hebraud, and S., Christieans, M., Desvaux, T., Bernardi, P., Chavant, J., Groelly, S., Chamot, E., Quinon, © 2016 Group, by Taylor LLC & Francis i a odrd ik rti mnfcuig facility. manufacturing protein milk powdered a Microbiol., 74,5913–5917. in sakazakii) (Enterobacter spp. Technol., 48(9),1791–1797. on the efficiency of quaternary ammonium compounds residue recovery and persistence. and naturalmicrofloraofasparagusspears.ActaHortic.(ISHS),875,257–262. In: and disinfection. Conference BiofilmSystems, Amsterdam, theNetherlands. removal to biofilms of resistance increased the in preconditioning detergent. Int.J. Food Microbiol., 77,11–18. Int. J. Dairy Technol., 63(4),489–503. almonds. J. Food Sci.,71(1),M114–M119. tion ofsurfaces. Food Eng. Rev., 3,171–188. of Abeokuta, Nigeria.Food Control, 19,396–402. 69(10), 2352–2356. adhesion ability of different 437–440. detachment ofparticlesfromsurfaces. J. Colloid InterfaceSci.,149(1),121–134. Technol effects on static-pressure fresh produce using chlorophyll imageanalysis.fluorescence plasma processesfortreatmentoffoods.Mol.Nutr. Food Res.,57,920–927. pdf/CIP_Systems_22003_05_02_2013_GB.pdf. Accessed December2014. plant. www.spx.com. http://www.spx.com/en/assets/process of sanitation and CIP 2013. 20–21.SPX. on thesurface ofready-to-eatmeat productwhileslicing.Food Microbiol ., 27,37–43. Saf. Mag ., 8,16–19,51. industry practicesandtheirassociationwithListeriamonocytogenes. Food Control , 35,284–292. Technol., 20,1–15. safety. and quality its improve to methodologies applied on overview An des Viandes. Clermont-Ferrand, Viandes etProduitsCarnés,HorsSérie,pp.181–182. et Muscle Technologies du Sciences Journées 13èmes monocytogenes. Listeria de biofilms des sur tion M. Octobre 19–20, 2010. Tests d’efficacité de l’action curative et préventive de produits de décontamina- 22, 747–753. ., 2, 291–299.., 2, Salmonella Enteritidis Serotypes to materials used in kitchens. by sanitizer and sanitizer by cereus Bacillus ., 118, Soc., Hort. State Fla Proc. Innovative Food Sci. Emerg.Food Sci. Innovative Escherichia coli O157:H7 Food Saf. Mag Appl. Therm. Eng., Therm. Appl. Food Bioprocess Food Bioprocess Int. J. Food Sci. Food Safety pl Environ. Appl. J. Food Prot., International Cronobacter ., 7, 24–25. Food 103 59, Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 Tallis,C., Tan,Ferreira, S., Ng, G., Griffith, 1999.and of J. A., outbreak home nursing A Tamime, A. (ed.). 2008. Svensson, B., Eneroth, A., Brendehaug, J., Molin, G., and Christiansson, A. 2000. Involvement of a pasteurizer identification and contaminants mold and yeast bacteria, airborne total of Enumeration 2004. G.H.C. Sutton, Storgards, E., Simola, H., Sjoberg, A.M., Wirtanen, G., 1999. Hygiene of gasket materials used in food process- Stewart, J.C.andSeiberling,D.A.1996. The secretsout:Cleaninplace.Chem.Eng.,103,72–79. Stevens, R.A. and Holah, J.T. 1993. The effect of wiping and spray-wash temperature on bacterial retention on biocontaminants. airborne Buttner,M.P.,of L.D., P.enumeration Stetzenbach, Cruz, and and Detection 2004. Schaffner,and of R.H., W.transmission Hutcheson, Nosocomial S.M., 1994. Standaert, SPX. 2013.CIPandSanitationofProcessPlant.www.spx.com. modified in asparagus fresh-cut washedKiatchanapaibul,P. Sothornvit,of and shelf-life R. and Quality 2009. 104 http://www.ehedg.org/index.php?nr=9&lang=en&guid=32. I Tauveron, G., Slomianny, C., Henry, C., and Faille, C. 2006. Variability among gas P.Atmospheric 2013. Rocculi, and A., Guarnieri, M., Rosa, Dalla L., Ragni, A., Berardinelli, Tappi,S., C. Huang, H.-H., and Chen, H.-H. 2014. H.-H. Chen, and H.-H., Huang, C.- Chung, T.-C.,Huang, Yu,C.-H., Wong, A.C. 1998.Bioflmsinfoodprocessingenvironments. J. DairySci.,81,2765–2770. workplace:exposurethe Bioaerosol in 2012. assessment Wijnand,B.J. Green, and C., Duchaine, H., Dick, E., food. http://www.who.int/foodsafety/fs_manage-street-vended of safety improve to steps Basic 2010. WHO. microorgan- on soils food of influence and detection and Verran,The L.A., 2010. Smith, J. K.A., Whitehead, hypochlo- sodium water, of EffectsMorrissey, M.T.2013. and C.A., Durham, M.A., Weller,Daeschel, L.D., Wang, H., Feng, H., Liang, W., Luo, Y., and Malyarchuk, V. 2009. Effect of surface roughness on retention and von Holy, A. and Makhoane, F.M. 2006. Improving vending in South Africa: achievements and les- Visser, J.1995.Particle adhesionandremoval: A review, Part. Sci. Technol., 19,1127–1150. Vasavada, P.C. 2001.Sanitationaudits: The proofinthepudding.Food Saf. Mag ., 7,22–28,45. Upmann, M. and Jacob, P. 2004. of analysis maintainability and Reliability 2009a. I.S. Arvanitoyannis, and P.Varzakas,T.H. Η., Tsarouhas, of analysis maintainability and Reliability 2009b.Varzakas,T.H. and I.S., P.Arvanitoyannis, Tsarouhas, Η., Zerwick, AY. 1996. A focussed approach to reliability, availability and maintainability for critical pressure ves- © 2016 Group, by Taylor LLC & Francis nternet gens associatedwithpureedfood. Aust. NZJ., 23,421–423. PublicHealth in the contamination of milk by slaughter facility. PhDthesis.Gainesville,FL:University ofFlorida. of ing equipmentPart 2: Aged materials.Food Bioprod. Process., 77,146–155. abraded domesticsinksurfaces. J. ., 75,91–94. Appl. Bacteriol Curr. Opin.Biotechnol., 15,170–174. teritis tolaundryworkers inanursing home.Infect.Control HospitalEpidemiol.,15,22–26. atmosphere packaging.LWT—Food Sci. Technol ., 42,1484–1490. org/10.1016/j.ifset.2013.09.012. apples. fresh-cut of treatment plasma The past,presentandrecentadvances. J. Environ.., 14,334–339. Monit ment/No_03_StreetFood Jun10_en.pdf. Microbiol., 141,S125–S133(Supplement). microscopy.epifluorescence microscopyand electron scanning using steel stainless on isms Enterica Serovar Panama. J. Food Sci.,78(12),M1885–M1891. with inoculated hazelnuts in-shell on chlorite sodium acidified and acid, peroxyacetic rite, removal ofEscherichia coliO157:H7onsurfaces ofselectedfruits.J. Food Sci.,74(1),E8–E15. sons learned.Int.J. Food Microbiol., 111,89–92. Encyclopedia ofFood SciencesandNutrition,London,U.K.: Academic Press,pp.548–557. strudel productionlinewithexperimental data: A casestudy. J. Food., 91,250–259. Eng cheese (feta) production line in a Greek medium size company: A case study. equipment. surface Microbiol food ., 110,254–262. contaminate to ability their on influence and properties surface sels andpiping.Int.J. Pressure Vessels Pip.,66,155–160. 619038, 7.http://dx.doi.org/10.1155/2014/619038. Escherichiacoli S Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes Manufacturing and Quality, Safety, Food Processing: of Food Handbook our Cleaning-in-Place: Dairy, Food and Beverage Operations c e O157:H7, HACCP and self-regulation. In: Caballero, B., Finglas, P. and Toldrá, F. (eds.), Listeria Bacillus cereus in a commercial dairy plant. Innovative FoodInnovative EmergSci. . spp., spp. and spp. Salmonella Staphylococcus Technol114–122. http://dx.doi. 21, ., , 3rd edn. New York: Wiley-Blackwell. Bacillus cereus strains in spore . 2014. Article ID Article 2014. WorldJ. Sci. J. Dairy Res., 67, 455–460. J. Food Eng., 94, 233–240. spp. in a beef and pork and beef a in spp. gastroen- Salmonella Clostridium perfrin- Clostridium Int. J. FoodJ. Int. Int. J.Int. Food Salmonella