Handbook of hygiene control in the food industry Related titles from Woodhead's food science, technology and nutrition list: Poultry meat processing and quality (ISBN-13: 978-1-85573-727-3; ISBN-10: 1-85573-727-2) To ensure the continued growth and competitiveness of the poultry meat industry, it is essential that poultry meat quality is maintained during all stages of production and processing. This authoritative collection reviews how quality can be maintained at key points in the supply chain, from breeding and husbandry to packaging and refrigeration. Understanding pathogen behaviour: Virulence, stress response and resistance (ISBN-13: 978-1-85573-953-6; ISBN-10: 1-85573-953-4) Pathogens respond dynamically to their environment. Understanding their behaviour is critical to ensuring food safety. This authoritative collection summarises the key research on pathogen virulence, stress response and resistance. It reviews the behaviour of individual pathogens and evidence of resistance to particular preservation techniques. Improving the safety of fresh fruit and vegetables (ISBN-13: 978-1-85573-956-7; ISBN-10: 1-85573-956-9) Fresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh fruit and vegetables reviews this research and its implications for food processors. Details of these books and a complete list of Woodhead food science, technology and nutrition titles can be obtained by: · visiting our web site at www.woodheadpublishing.com · contacting Customer Services (email: [email protected]; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England) Handbook of hygiene control in the food industry Edited by H. L. M. Lelieveld, M. A. Mostert and J. Holah Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodheadpublishing.com Published in North America by CRC Press LLC 6000 Broken Sound Parkway, NW Suite 300 Boca Raton, FL 33487 USA First published 2005, Woodhead Publishing Limited and CRC Press LLC ß 2005, Woodhead Publishing Limited, except Chapter 21 which is ß 2005 Institute of Food Science and Technology The authors have asserted their moral rights. 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Project managed by Macfarlane Production Services, Dunstable, Bedfordshire (e-mail: [email protected]) Typeset by Godiva Publishing Services Ltd, West Midlands Printed by TJ International Limited, Padstow, Cornwall, England Contents Contributor contact details ............................................. xvii Preface ................................................................. xxiii 1 Introduction ...................................................... 1 S. Notermans and S. C. Powell, Lancashire Postgraduate School of Medicine and Health, UK, and E. Hoornstra, TNO Nutrition and Food Research, The Netherlands 1.1 Introduction: the evolution of food hygiene . ................. 1 1.2 Definitions of hygiene . ...................................... 11 1.3 Sources of food contamination ............................... 13 1.4 Hygiene control measures in food processing . .......... 17 1.5 Future trends . ................................................ 21 1.6 References . ................................................ 24 Part I Risks 2 The range of microbial risks in food processing ................ 31 M. H. Zwietering and E. D. van Asselt, Wageningen University, The Netherlands 2.1 Introduction: the risk of microbial foodborne disease . 31 2.2 The control of food safety . ............................... 37 2.3 Using food safety objectives to manage microbial risks . 38 2.4 Conclusions . ................................................ 44 2.5 References . ................................................ 44 vi Contents 3 Biofilm risks . 46 G. Wirtanen and S. Salo, VTT Biotechnology, Finland 3.1 Introduction: biofilm formation and detection . 46 3.2 Pathogens in biofilms . 50 3.3 Biofilms and microbial contamination in food processing . 57 3.4 Prevention of biofilm formation and biofilm removal . 58 3.5 Future trends . 60 3.6 Sources of further information and advice . 61 3.7 References . 62 4 Pathogen resistance to sanitisers . 69 A. J. van Asselt and M. C. te Giffel, NIZO Food Research, The Netherlands 4.1 Introduction: disinfection methods . 69 4.2 Factors influencing the effectiveness of cleaning and disinfection . 70 4.3 Strategies for optimisation of cleaning and disinfection . 78 4.4 Types of pathogen response . 82 4.5 Predicting microbial resistance . 84 4.6 Future trends . 86 4.7 Sources of further information and advice . 88 4.8 References . 88 5 Aerosols as a contamination risk . 93 D. Burfoot, Silsoe Research Institute, UK 5.1 Introduction . 93 5.2 Factors affecting aerosol contamination . 94 5.3 Aerosol generation . 95 5.4 Aerosol dispersal . 96 5.5 Ways to reduce the risk from airborne contamination . 98 5.6 Future trends . 100 5.7 Sources of further information and advice . 100 5.8 References . 101 6 Consumer perceptions of risks from food . 103 L. J. Frewer and A. R. H. Fischer, Wageningen University, The Netherlands 6.1 Introduction . 103 6.2 Risk perceptions of consumers are not the same as technical risk assessments . 104 6.3 Risk perception and barriers to effective risk communication 107 6.4 Developing an effective risk communication strategy . 108 6.5 Application of combined consumer behaviour ± food safety studies . 112 Contents vii 6.6 The need for more intensive cooperation between natural and social scientists . 112 6.7 Conclusions . 115 6.8 References . 116 Part II Improving design 7 Improving building design . 123 D. J. Graham, Graham Sanitary Design Consulting Limited, USA 7.1 Introduction: sanitation and design . 123 7.2 Applying the HACCP concept to building design . 125 7.3 Site selection and plant layout . 127 7.4 Water supply and waste disposal . 128 7.5 Landscaping and the surrounding area . 128 7.6 Roof areas . 130 7.7 Loading bays . 131 7.8 Entry/exit points and external lighting . 132 7.9 Inside the plant . 133 7.10 Future trends . 145 7.11 Bibliography . 147 8 Improving zoning within food processing plants . 148 J. Holah, Campden and Chorleywood Food Research Association, UK 8.1 Introduction . 148 8.2 Barrier 1: Site . 150 8.3 Barrier 2: Factory building . 151 8.4 Barrier 3: High-care/risk areas . 155 8.5 Barrier 4: Finished product enclosure . 165 8.6 References . 167 9 Improving the design of floors . 168 B. Carpentier, Agence FrancËaise de SeÂcurite Sanitaire des Aliments, France 9.1 Introduction . 168 9.2 What are floors made of? . 168 9.3 Requirements for flooring materials . 173 9.4 Test methods . 178 9.5 Construction of floors . 180 9.6 Future trends . 181 9.7 Sources of further information and advice . 181 9.8 References . 182 viii Contents 10 Improving the design of walls . 185 D. J. Graham, Graham Sanitary Design Consulting Limited, USA 10.1 Introduction . ..