DOCSLIB.ORG

Microbiological Performance of a Food Safety Management System in a Food Service Operation

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Microbiological Performance of a Food Safety Management System in a Food Service Operation 706 Journal of Food Protection, Vol. 75, No. 4, 2012, Pages 706–716 doi:10.4315/0362-028X.JFP-11-260 Copyright G, International Association for Food Protection Microbiological Performance of a Food Safety Management System in a Food Service Operation E. LAHOU,* L. JACXSENS, J. DAELMAN, F. VAN LANDEGHEM, AND M. UYTTENDAELE Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, University of Ghent, Coupure Links, 653, 9000 Ghent, Belgium Downloaded from http://meridian.allenpress.com/jfp/article-pdf/75/4/706/1682672/0362-028x_jfp-11-260.pdf by guest on 02 October 2021 MS 11-260: Received 26 May 2011/Accepted 11 October 2011 ABSTRACT The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (.3.9 log CFU/50 cm2) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place. Some individuals tend to eat out of the home, often at because of a lack of a well-functioning food safety food service operations such as cafeterias, canteens, fast management system, are contaminated ingredients, dirty food outlets, bars, and restaurants (40, 56). A national food food contact materials, poor personnel hygiene practices, consumption survey in Belgium revealed that in 2004 more inappropriate storage temperatures, and insufficient cooking than 35% of the population consumed more than 25% of (17, 29–31, 58). In food service operations, various types of their daily energy intake out of the home (34). Eating out at raw (at-risk) materials are used and a wide variety of final food service operations seems to be no longer reserved for products are served, including hot meals, cold sandwiches, special occasions. However, food service operations can be and salads. This multitude of products, processes, and involved in foodborne disease outbreaks associated with a personnel involved makes it very important to ensure safe variety of pathogens, e.g., Salmonella, Campylobacter spp., food service and to have a well-functioning food safety Escherichia coli O157, Listeria monocytogenes, Bacillus management system, as requested from all food business cereus, Clostridium perfringens, and Staphylococcus aureus operations in Regulation (EC) 852/2004 on the hygiene of (13, 14, 35). foodstuffs (1). The microbiological quality and safety of Kitchens with a history of association with foodborne foods is largely affected by the performance of the food outbreaks or consumer complaints about food safety issues safety management system (26, 27). The application of good have significantly more frequent problems with personnel manufacturing practices and good hygiene practices as parts hygiene and inadequate raw material storage than do other of a hazard analysis critical control point (HACCP) plan and kitchens (53). Food handlers were epidemiologically linked the use of ISO (International Organization for Standardiza- to 80% of the norovirus outbreaks reported in Belgium (9). tion, Geneva, Switzerland) method 9001:2008 can improve Food handlers’ malpractices contributed to 97% of product quality and safety (32, 33). Periodic verification of foodborne illnesses associated with food service operations the HACCP plan is recommended. (59). Adequate process controls and periodic verification are The main causes of microbiological contamination and more effective than control of only final products (44). growth, which occur in food service operations mainly Swanson and Anderson (51) stated that testing of final products is equivalent to finding a needle in a haystack, * Author for correspondence. Tel: (z32) 09-2649390; Fax: (z32) 09- particularly in food service operations where a wide variety 2255510; E-mail: [email protected]. of final products are generated as output for the consumers. J. Food Prot., Vol. 75, No. 4 MICROBIAL PERFORMANCE IN INSTITUTIONAL CATERING 707 Moreover, sampling and microbiological analysis often are bags (no postprocessing contamination can occur) (process C). The perceived as costly. main difference between process B and process C was the A microbiological assessment scheme (MAS) devel- utilization of raw material in process B with its overall higher oped by Jacxsens et al. (26) includes minimal sampling and microbiological load and higher risk of pathogen contamination. analysis, but uses a systematic approach to assess the MAS. The MAS was developed as described by Jacxsens et microbiological performance of a company-specific food al. (26) and applied vertically throughout a production process. The safety management system (26). This sampling plan, when MAS (i) identifies critical sampling locations within the production accompanied by observations at the time of sampling and process, (ii) selects appropriate microbiological parameters to be discussion of results with the quality manager of the analyzed, (iii) defines the sampling procedures and analytical company, provides an overview of the microbiological methods, and (iv) helps in the interpretation of the results. Samples quality, hygiene, and safety level of products and processes were collected at various critical locations in the process A, B, and at a food business operation. Such information may help C processing lines from raw materials to final products and then managers identify bottlenecks in the core control activities analyzed to assess the microbiological performance of the core of an implemented food safety management system (37, 45). control activities in the implemented food safety management Downloaded from http://meridian.allenpress.com/jfp/article-pdf/75/4/706/1682672/0362-028x_jfp-11-260.pdf by guest on 02 October 2021 With this approach, samples are collected throughout the system. The same samples were collected and analyzed for the process from raw materials to final products at critical same parameters during three visits on three days in one restaurant of the food service operation to provide information on the locations on three different days (in a time period of maximum load and the distribution of the microbiological load at multiple weeks) and analyzed for multiple microbiological each sampling location in the production process. The visits took parameters. A microbiological profile of the production place in March 2009, February 2010, and March 2010. During process then can be established. each visit, 33 samples were collected and analyzed (Table 1). This The microbiological analyses to assess the food safety resulted in a total of 99 samples throughout the survey: 36 food management system performance are aimed at obtaining samples, 21 swabs for detection of L. monocytogenes, and 42 contamination profiles, which provide insight into the swabs for enumeration of hygiene indicators and determination of maximum microbiological counts and the distribution of the total viable bacteria count (TVC). A total of 147 analyses of the microbiological contamination. The sample analysis is quality parameters, 216 analyses of hygiene indicators, and 132 not meant as a guarantee of food safety but rather provides analyses of foodborne pathogens were performed. The number of verification of the preventive measures taken in the food samples was small, but they were collected as part of a periodic verification of the preventive measures implemented in the food service operation. The principle of the MAS is that a better service operation rather than as indicators of food safety. performing food safety management system would be better Samples were collected within the production processes on able to realize products with lower contamination levels and locations where loss of control will lead to unacceptable food less variation in contamination loads. MASs already have safety problems due to contamination with or growth and/or been applied in poultry meat preparation processing plants survival of microorganisms (26). Those locations are referred to (45), a pork processing company (26), the lamb chain (42), critical sampling locations (CSLs) and are illustrated in Figure 1. and various dairy and meat processing plants in Europe In this study seven CSLs were identified. Samples were collected (27). In the present study, a MAS was developed for a food
Load more

Recommended publications
  • The Safety Evaluation of Food Flavouring Substances
    Toxicology Research View Article Online REVIEW View Journal The safety evaluation of food flavouring substances: the role of metabolic studies Cite this: DOI: 10.1039/c7tx00254h Robert L. Smith,a Samuel M. Cohen, b Shoji Fukushima,c Nigel J. Gooderham,d Stephen S. Hecht,e F. Peter Guengerich, f Ivonne M. C. M. Rietjens,g Maria Bastaki,h Christie L. Harman,h Margaret M. McGowenh and Sean V. Taylor *h The safety assessment of a flavour substance examines several factors, including metabolic and physio- logical disposition data. The present article provides an overview of the metabolism and disposition of flavour substances by identifying general applicable principles of metabolism to illustrate how information on metabolic fate is taken into account in their safety evaluation. The metabolism of the majority of flavour substances involves a series both of enzymatic and non-enzymatic biotransformation that often results in products that are more hydrophilic and more readily excretable than their precursors. Flavours can undergo metabolic reactions, such as oxidation, reduction, or hydrolysis that alter a functional group relative to the parent compound. The altered functional group may serve as a reaction site for a sub- sequent metabolic transformation. Metabolic intermediates undergo conjugation with an endogenous agent such as glucuronic acid, sulphate, glutathione, amino acids, or acetate. Such conjugates are typi- Received 25th September 2017, cally readily excreted through the kidneys and liver. This paper summarizes the types of metabolic reac- Accepted 21st March 2018 tions that have been documented for flavour substances that are added to the human food chain, the DOI: 10.1039/c7tx00254h methodologies available for metabolic studies, and the factors that affect the metabolic fate of a flavour rsc.li/toxicology-research substance.
    [Show full text]
  • Food Additives Safety and Maximum Use Level
    5/10/2017 FOOD ADDITIVES SAFETY & MAXIMUM USE LEVEL Nuri Andarwulan SEAFAST Center, IPB (Southeast Asian Food & Agr. Sci & Tech Center) Departemen Ilmu dan Teknologi Pangan, IPB [email protected] Outline Food additives Chemicals HOW are food additives regulated? Maximum use level of food additive [email protected] 1 5/10/2017 Food Additive is a substance (intentionally) added to food to alter the properties and/or the appearance of the food [email protected] As described by Paracelsus nearly 500 years ago, “All substances are poisons; there is none which is not a poison. The right dose differentiates a poison and a remedy”. This means that any chemical substance is likely to produce some form(s) of harmful effect, if taken in sufficient quantity. More addition of a chemical in food does not itself make food unsafe, but the quantity used in food, quantity of that food consumed and bodyweight will decide the safety. [email protected] 2 5/10/2017 The Codex definition of hazard is “a biological, chemical or physical agent with the potential to cause an adverse health effect”. The likelihood or risk of that hazard actually occurring in humans is dependent upon the quantity of chemical encountered or taken into the body, i.e. the exposure. [email protected] WHY do we need to regulate food additives? These chemicals may be harmful to your health (if consumed above the safety margin level) Benford, D. 2000, ILSI Europe [email protected] 3 5/10/2017 Food Additive (Codex Stan 192-1995) • Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging and transport.
    [Show full text]
  • Food Safety & Quality Policy
    Food Safety & Quality Policy Policy No.: 5.2 Title: Food Safety Plan Section: Food Safety: Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food Issue Date: 04/08/2019 Revision(s): 0 Purpose: The purpose of this policy is to define the requirements for all operating facilities’ food safety plans. These plans are based on regulations and the hazard analysis and critical control point (HACCP) methodology. Regarding terminology, the Company recognizes the food safety plan and HACCP plan as interchangeable. Policy: All operating facilities maintain an active food safety plan based on the guidelines provided by the National Advisory Committee for the Microbiological Criteria for Foods (NACMCF), the Codex Alimentarius Commission (CAC), and FDA regulations (21 CFR 117.126). Food Safety Plans are specific to each location, but might share hazard analyses conducted by the Preventive Control Qualified Individual (PCQI) team. The PCQI Team prepares and oversees all company-operated food safety plans. Facilities solely engaged in handling packaged products, such as warehouses without transfer capabilities, are not required to develop and maintain a food safety plan per 21 CFR 117.7(a). 1.0 Program Management & Food Safety Teams: The Company has established two, distinct teams to manage the duties for maintenance of the food safety plans; a team consisting of Partner Preventive Control Qualified Individuals (PCQI), and site- specific teams under the direction of local coordinators. Duties are outlined below: 1.1 PCQI Team: The PCQI team includes PCQI-certified members of all Partners under the direction of the Vice President of Quality.
    [Show full text]
  • Food Science and Technology (FDST) 1
    Food Science and Technology (FDST) 1 FDST 812 Cereal Technology FOOD SCIENCE AND Crosslisted with: FDST 412 Prerequisites: FDST 205. TECHNOLOGY (FDST) Description: Chemistry and technology of the cereal grains. Post-harvest processing and utilization for food and feed. Current industrial processes FDST 801 Teaching Applications of Food Science and practices, and the theoretical basis for these operations. Crosslisted with: FDST 401 Credit Hours: 3 Prerequisites: BIOS 101 and CHEM 109 Max credits per semester: 3 Notes: Will not count toward a FDST major or minor. Max credits per degree: 3 Description: Overview of the science of food and how food can be used in Format: LEC the classroom to enhance science education. FDST 815 Molds and Mycotoxins in Food, Feed, and the Human Credit Hours: 3 Environment Max credits per semester: 3 Crosslisted with: FDST 415 Max credits per degree: 3 Prerequisites: FDST 405/805/BIOS 445/845 and FDST 406/806/ Format: LEC BIOS 446/846. FDST 803 Food Quality Assurance Description: Occurrence, growth, and mycotoxin production of molds Crosslisted with: FDST 403 in human foods, animal feeds, and the human environment. Spoilage, Prerequisites: FDST 205; STAT 218. mycotoxin production conditions, toxicity, and pathological effects. Description: Quality related issues as they pertain to manufacturing, Culture media, methods and techniques for enumerating and identifying processing, and/or testing of foods, with a major emphasis on food molds, analytical methods for mycotoxins, and effects of food and feed regulations, statistical process control and Hazard Analysis of Critical processing on mycotoxin stability. Control Points (HACCP). Credit Hours: 3 Credit Hours: 3 Max credits per semester: 3 Max credits per semester: 3 Max credits per degree: 3 Max credits per degree: 3 Format: LEC Format: LEC FDST 819 Meat Investigations FDST 805 Food Microbiology Crosslisted with: ASCI 419, ASCI 819, FDST 419 Crosslisted with: BIOS 445, BIOS 845, FDST 405 Prerequisites: ASCI 210 Prerequisites: BIOS 312; CHEM 251; BIOC 321.
    [Show full text]
  • Shelf-Stable Food Safety
    United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water.
    [Show full text]
  • Food Microbiology 101
    November 2018 Food Microbiology 101 Nina G. Parkinson NGP Consulting November 6, 2018 Food Safety and Sanitation Conference Summary • Microbiological contamination of food • Routes of contamination by pathogens • Overview on emerging risks • Solutions 1 November 2018 Basics of Food Microbiology • Not all microorganisms are ‘bad’ • Used to ferment products • Necessary for composting organic materials • Some cause spoilage • Decomposition of foods economic losses • Some cause illnesses and diseases • Pathogens Types of foodborne illnesses • Infections • Caused by swallowing living pathogens, which grow within the body and cause illness • Intoxications • Caused by swallowing toxin (poison) that has been formed in food as pathogens grow • Reactions usually occur within hours or days of consumption • Secondary conditions attributed to some of these illnesses 2 November 2018 Historical perspective 1900‐1950’s • Clostridium botulinum • Salmonella spp. • Staphylococcus aureus Worked hard to figure out how they grew, how they caused illnesses, etc. Growth needs Survival skills • Food • Sporeformers • Acid • High temperatures • Temperature • Unpleasant conditions • Time • Sanitizer chemicals • Oxygen • Low pH • Moisture • Vegetative pathogens • Low water activity • Low pH Some produce toxins • Low temperatures 3 November 2018 1950’s to 2000’s and beyond • E. coli (many strains and serotypes) • E. coli O157:H7 Enterohemorrhagic (EHEC) • Enterotoxigenic E. coli (ETEC) • Shiga (or Shiga‐like) Toxin E. coli (STEC) • Shigella spp. • Cronobacter sakazakii
    [Show full text]
  • Food Science Curriculum
    FOOD SCIENCE University of Florida - College of Agricultural and Life Sciences To remain on track, first year students must complete the appropriate critical-tracking courses, which appear in bold, with a 2.5 GPA or better. Students are required to complete a Quest 1course in semester 1 or 2. Fall Credits Spring Credits CHM 2045 & 2045L General Chemistry I (3) and 4 CHM 2046 & 2046L General Chemistry II 4 Laboratory (1) (GE-P) (3) and Laboratory (1) (GE-P) MAC 2311 Analytic Geometry & Calculus I (GE-M) 4 Quest 1 (GE-H) 3 Composition (GE-C) (WR) 3 Economics: ECO 2013, ECO 2023, or AEB 2014 3-4 Humanities w/Diversity Designation (GE-H/D) 3 Elective 4 Elective 1 Total 15 Total 14-15 Fall Credits Spring Credits BSC 2010 & 2010L Integrated Principles of Biology I 4 BSC 2011 & 2011L Integrated Principles 4 (3) and Laboratory (1) (GE-B) of Biology II (3) and Laboratory (1) (GE-B) PHY2053 & PHY2053L Physics and Lab (GE-P) 5 + CHM2210 Organic Chemistry I 3 FOS3042 Intro to Food Science 3 STA 2023 Introduction to Statistics (GE-M) 3 Composition (GE-C) (WR) 3 AEB3114L Intro AG Computer Applications 1 Quest 2 w/International Designation (GE-S/N) 3 Elective 1 Total 15 Total 15 Fall Credits Spring Credits FOS4722C Quality Control in Food Systems 3 HUN2201 Fundamentals of Human Nutrition 3 CHM 2211 Organic Chemistry II (3) and 5 MCB2000 (3) & MCB2000L(1) Microbiology and Lab 4 CHM2211 Lab (2) AEC3030C Effective Oral Communication or 3 FOS4311 (3) & FOS4311L (1) Food Chemistry and 4 SPC2608 Intro to Public Speaking Lab FOS3060 (Life After Graduation) 1 FOS4731 Govt.
    [Show full text]
  • Introduction to the Microbiology of Food Processing.Pdf
    United States Department of Agriculture Food Safety and Inspection Service Introduction TO THE Microbiology OF Food Processing August 2012 Small Plant News Guidebook Series Small Plant News is a four-page, four-color newsletter published by the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). It is targeted to small and very small Federal- and State-inspected establishment owners and operators who produce meat, poultry, and processed egg products. Small Plant News’s mission is to support the “FSIS’ Strategic Implementation Plan for Strengthening Small and Very Small Plant Outreach” by providing pertinent information for plant owners and operators so they can produce safe food and, ultimately, ensure the success of their livelihoods. The newsletter strives to do this through: ✔ Informing and educating small and very small plant owners and operators on FSIS news with current and meaningful information in an easy-to-read format. ✔ Assisting plant owners and operators in incorporating FSIS rules and regulations into their daily operational practices with “plain language” information. ✔ Fostering small and very small plants’ ability to stay in business and produce the safest food by providing essential tips that will encourage the highest sanitation standards, paperwork compliance, and cost-saving measures. ✔ Honoring FSIS’ obligations to small and very small plants by providing a mechanism that increases two-way dialogue between plants and the Agency. Back issues of Small Plant News are available on FSIS’ Web site at www.fsis.usda.gov. Or you may call the Small Plant Help Desk at (877) 374-7435 to order back copies.
    [Show full text]
  • Five Keys to Safer Food Manual
    FIVE KEYS TO SAFER FOOD MANUAL DEPARTMENT OF FOOD SAFETY, ZOONOSES AND FOODBORNE DISEASES FIVE KEYS TO SAFER FOOD MANUAL DEPARTMENT OF FOOD SAFETY, ZOONOSES AND FOODBORNE DISEASES INTRODUCTION Food safety is a significant public health issue nsafe food has been a human health problem since history was first recorded, and many food safety Uproblems encountered today are not new. Although governments all over the world are doing their best to improve the safety of the food supply, the occurrence of foodborne disease remains a significant health issue in both developed and developing countries. It has been estimated that each year 1.8 million people die as a result of diarrhoeal diseases and most of these cases can be attributed to contaminated food or water. Proper food preparation can prevent most foodborne diseases. More than 200 known diseases are transmitted through food.1 The World Health Organization (WHO) has long been aware of the need to educate food handlers about their responsibilities for food safety. In the early 1990s, WHO developed the Ten Golden Rules for Safe Food Preparation, which were widely translated and reproduced. However, it became obvious that something simpler and more generally applicable was needed. After nearly a year of consultation with food safety expertsandriskcommunicators, WHOintroducedtheFive KeystoSaferFoodposterin2001.TheFive Keys toSaferFoodposterincorporatesallthemessagesoftheTen Golden Rules for Safe Food Preparation under simpler headings that are more easily remembered and also provides more details on the reasoning behind the suggested measures. The Five Keys to Safer Food Poster The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.
    [Show full text]
  • Safe and Sustainable Food Systems in an Era of Accelerated Climate Change
    KEY MESSAGES SAFE AND Agriculture is facing an unprecedented confluence of pressures that is causing profound changes in our SUSTAINABLE food production (crop, livestock, forestry, fishery and FOOD SYSTEMS aquaculture) systems. A paradigm shift in practices is required to ensure a IN AN ERA OF sufficient supply of safe food at a global level while at the same time mitigating climate ACCELERATED change and minimizing environmental impacts. CLIMATE CHANGE As food production systems transform to adapt to changing conditions, there is need to carefully consider impacts on food safety and to evaluate optimal ways to address potential risks. INTRODUCTION The world is facing unprecedented global obstacles1 of the food produced globally2, most of which can be that affect the sustainability of food and agriculture attributed to weaknesses in food safety and quality systems and the livelihoods of smallholders and management along value chains. All agriculture family farmers worldwide. These problems include sectors - crop, livestock and aquaculture - are resource depletion and the adverse impacts of therefore at a cross-road. Concurrent with environmental degradation, such as desertification, increases in agriculture productivity, negative drought, land degradation, water scarcity, pollution environmental impacts must not only be minimized, and loss of biodiversity; climate change; and an but reversed. This represents a paradigm shift in ever-increasing world population. Collectively, agriculture towards sustainable intensification that these challenges pose serious threats to food is prepared for shocks and change, such as climate security. Hunger and chronic undernourishment variability and emerging and re-emerging food are on the rise and preventable foodborne diseases safety crises. National, international and inter- continue to affect millions annually.
    [Show full text]
  • 7. Genetically Modified Microorganisms and Their Potential Effects on Human Health and Nutrition
    Trends in Food Science & Technology 14 (2003) 264–276 7. Genetically modified inactivated or viable. When genetically modified (GM) micoorganisms (GMMs) are used, these alternatives, microorganisms naturally, have rather different safety implications. Owing to the plasticity of microbial genomes and exist- ing gene exchange mechanisms, genetic containment, and their potential especially, is fundamentally different for GMMs than for other genetically modified organisms (GMOs). The effects on human following is an attempt to analyse the impacts of GMMs on human health and nutrition taking into health and nutrition account their various actual or potential uses. 7.2. Contribution of transgenic technologies to food microorganisms a, Atte von Wright * and 7.2.1. Background to the use of microorganisms in A˚ ke Bruceb traditional fermented foods Food fermentations represent an age-old technology to improve the keeping quality, safety and nutritional value of perishable foodstuffs; the types of fermented aInstitute of Applied Biotechnology, University of foods differ greatly in different parts of the world and Kuopio, P.O. Box 1627, FIN-70211 Kuopio, Finland among different food traditions (Cooke, Twiddy & (tel.: +358-17-162087; fax: +358-17-163322; Reilly, 1987; Nout, 2001). While many processes in the e-mail: atte.vonwright@uku.fi) developed world are nowadays carried out using defined bNational Food Administration, Uppsala, Sweden starter strains with known and predictable properties, spontaneous fermentation, back slopping (inoculation of the fresh
    [Show full text]
  • Granulated Sugar
    D&S Ingredient Transfer Station Food Safety Plan Granulated Sugar Plan Contents: Facility & Food Safety Information 2 Product Description: Granulated Sugar 3 Flow Diagram: Granulated 4 Supply-Chain Program 5 Amendments & Training 6 Corporate Recall Plan NSM Website Plan Approval General Manager Date: 07/08/2020 (Local Coordinator): Company HACCP Coordinator: Date: 7/9/2020 Version: 8/11/2020 Facility Name: D&S Ingredient Transfer Facility Address: 5112 Alhambra Ave, Los Angeles, CA 90032 Phone: 323.224.8900 (office) Plant/Facility Jesse Diaz (General Manager) Manager: Local HACCP Jesse Diaz/Nolan Lord, PCQI Coordinator: Company HACCP Jeremy Adamson, PCQI Coordinator (PCQI): Number of Employees: <10 (2 Full Time & 8 Temporary) Temporary Yes Employees: The facility has the capabilities to receive sugar via bulk rail, bulk trailer, or packaged prod- Facility Information Facility ucts transported by dry van trailer. This facility does not possess warehousing capabilities and all sugar received is utilized for liquid sugar, medium invert production, or transfer to Facility Description: bulk trailer. Bulk product is stored in a single silo. The D&S Facility also operates a food- grade trailer washing station to wash trailers. Other products received at this facility are corn sweetener products and vegetable oils. Products: Granulated sugar transferred from bulk rail to bulk trailer Third Party Audit Standard: BRC Certification Body: SGS Import Capability: This facility can source both domestic and foreign sugar for processing. Ingredients/Raw Materials: Sugar (domestic or foreign) (NSM Website) Packaging: None 3. Integrated Pest Manage- 1. Employee Training 2. Personnel Practices ment 4. Equipment Calibration: 5. Facility & Equipment 6.
    [Show full text]