ICMSF membership currently consists of 18 food microbiologists from 13
countries. Members' professional experience includes research, process
development ...
Quality Assurance in low moisture foods. Control of the Enterobacteriaceae family and Salmonella spp Quality Assurance for RUTF & RUSF – Supplier Meeting
Jean-Louis Cordier
Founded in 1962 through International Union of Microbiological Societies (IUMS)
ICMSF Founding Members Dr. F.S. Thatcher, Canada Dr. C. Cominazzini, Italy Dr. M. Ingrams, UK Dr. R. Paul Elliott, USA Dr. C. E. Dolman, Canada Dr. K. Lewis, USA Dr. G.G. Slocum, USA Dr. H.E. Goresline, U.S.A./Austria Prof. D.A.A. Mossel, Netherlands Mrs. Mildred Galton, USA Dr. Leon Buchbinder, USA Dr. Holger Lundbeck, Sweden Dr. Betty C. Hobbs United Kingdom/India Dr. R. Buttiaux, France
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ICMSF and its Food Safety World audiences
Audiences:
ICSU
IUMS
ICMSF
Subcommissions Latin America China / NE Asia SE Asia SADC (S. Africa) India
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•Intergovernmental agencies (WHO, FAO, Codex, EC, …) •National governments •Industry (Processors, food service and retail, from farm to fork) •Academics •Trade, professional and consumer organizations (ILSI, IAFP, IFT, ICD …) •Industry technology and service providers •Private standard-setting bodies (ISO, CIES-GFSI, AOAC, Global GAPs)
About ICMSF ICMSF membership currently consists of 18 food microbiologists from 13 countries. Members' professional experience includes research, process development, public health, agriculture, food technology, quality control, and education. We also seek assistance from an extensive network of consultants considered to be experts in various areas of food microbiology. Members, as well as consultants, are selected based on their technical expertise, not as national delegates. All work is voluntary and without honoraria. Partners, ILSI, ICD, FAO, WHO, IUFoST
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Discussion documents for Codex Alimentarius Revised principles for the establishment and application of microbiological criteria for foods (1995) The control of L. monocytogenes in foods (1995) Establishment of sampling plans for microbiological safety criteria for foods in international trade (1996) Recommendations for the management of microbiolo-gical hazards for foods in international trade (1996) The role of Food Safety Objectives in the management of the microbiological safety of food according to Codex documents (2001) Use of Epidemiologic Data to Measure the Impact of Food Safety Control Programs (2005) Microbiological criteria for powdered infant formula (2005)
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“Microorganisms in Foods” Series 1978/’88
1980
1998/2005
1988
1982/’86
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1996
2002
“Microorganisms in Foods” Series
www.icmsf.org 7
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ICMSF - Recommendations
The recommendations of ICMSF have no official status, the official promulgation of such recommendations being nationally the province of governments and internationally the province of the United Nations and its agencies such as WHO and FAO. Internationally advise of ICMSF has been passed to organisations such as WHO, FAO.
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Quality Assurance in low moisture foods. Control of the Enterobacteriaceae family and Salmonella spp
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Salmonella – Outbreaks and Recalls
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Salmonella – Outbreaks and Recalls
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Salmonella – Outbreaks and Recalls
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Salmonella – Outbreaks and Recalls
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Salmonella – Outbreaks and Recalls
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Salmonella – Outbreaks and Recalls
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Salmonella – Outbreaks and Recalls
Peanuts
Almonds
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Sesame
Pistacchio
Pecan nuts
Hazelnuts
Walnuts
Salmonella – Outbreaks and Recalls
Numerous Products Containing Peanut Butter
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Salmonella – Outbreaks and Recalls
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Salmonella – Characteristics in low moisture foods
Low levels of contamination Chocolate Eastbourne
2.5 CFU/g
Napoli
2 CFU/g
Nima Typhimurium
Oranienburg 19
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0.04 – 0.24 CFU/g 1 CFU/g
1.1 – 2.8 CFU/g
Salmonella – Characteristics in low moisture foods
Prolonged survival in products Dry Dairy Products
Pasta Chocolate
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Several serotypes
Infantis, Typhimurium Eastbourne
several months
one year several months
Peanut Butter
Several serotypes
several weeks
Paprika
Several serotypes
several months
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Salmonella – Characteristics in low moisture foods
Prolonged survival in processing environment
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1998
2008
Salmonella agona
Salmonella agona
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Salmonella – Control Measures and Management
Is testing a solution to avoid presence of Salmonella?
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Salmonella – Limitations of products testing
~1% probability of detection
0.1%
n = 10 ~35% probability of acceptance
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20 %
Salmonella – Limitations of product testing
TODAY
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Salmonella – Limitations of product testing
YESTERDAY
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Salmonella – Limitations of product testing
TOMORROW
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Salmonella – Characteristics in low moisture foods
Numerous difficult matrices Presence of inhibitory substances Need for modified enrichment procedures for several of them
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Salmonella – Outbreaks and Recalls
What are the Root Causes for the presence of Salmonella in low moisture products?
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Salmonella – Outbreaks and Recalls
Contaminated Ingredients
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Salmonella – Outbreaks and Recalls
Processing Environment/Lines
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Managing the ‘Food Safety Cliff’ FSO
Process Variability
HAZARD
Foodborne Illness
Cole, 2012 31
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Food Safety Control & Food Safety Management
Microbiological Risk Analysis
FSO/PO HACCP GAPs/GMPs/GHPs
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Industrial Food Safety Management
HACCP Study
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Significant Hazard
PRP CCP OPRP
NonSignificant Hazard
PRP
Potential Hazard
Industrial Food Safety Management
HACCP Study 34
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Severity of health effects
Industrial Food Safety Management Can cause fatality
A
Can lead to serious illness
B
Can cause illness
C
Can cause inconvenience
D
Almost of no significance
E
Significant hazards controlled by OPRPs or HACCP/CCP
Non-significant hazards controlled by PRPs or may not need to be controlled 1
2
3
4
5
Unlikely
Rare
Could occur
Likely
Frequent
Likelihood of occurrence
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Industrial Food Safety Management
Ho - Σ R + Σ IRC+G FSO / PO Starting level
Reduction
Increase RC: Recontamination G: Growth ICMSF Conceptual Formula 36
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Hazard level at moment of consumption Hazard level in the food chain
Industrial Food Safety Management Ho - Σ R + Σ IRC+G
Simplified scheme of a processing line
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Criteria along the food chain are interlinked
Finished Product
Raw Material
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Criteria along the food chain are interlinked
n=30, c=0, m=0 (in 25g)
n=30, c=0, m=0 (in 25g)
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Industrial Food Safety Management Ho - Σ R + Σ IRC+G
Shared Lines 40
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Simplified scheme of a processing line
Industrial Food Safety Management Ho - Σ R + Σ IRC+G STRICTEST REQUIREMENTS NEED TO BE APPLIED
Shared Lines 41
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Simplified scheme of a processing line
Salmonella – Likelihood of Occurrence (Risk)
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Milk powder
Whey powder Soy proteins
High Risk
Medium Risk
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Sucrose
Vitamins
Low Risk
Salmonella – Management by Supplier
~1% probability of detection
0.1%
n = 10 ~35% probability of acceptance
20 %
Limitations of testing
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Salmonella – Management by Supplier
Assessment of control measures at the supplier
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Salmonella – Management by Supplier
Between Lot Variability 45
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Salmonella – Management by Supplier
Between Lot Variability 46
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Salmonella – Management by Supplier
HIGH CONFIDENCE SUPPLIER
LOW CONFIDENCE SUPPLIER
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Industrial Foods Safety Management Ho - Σ R + Σ IRC+G
Simplified scheme of a processing line
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A solid tree – only with strong roots!
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Industrial Food Safety Management
Zoning
Other Details
Air Handling
Layout
Hygiene Concept
Personnel Routines
Cleaning
Building Details
Equipment Design
Industrial Food Safety Management Ingress Level of Hygiene
Cleaning Systems
High
Medium
Dry
Controlled Wet Growth
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Basic
Wet
Industrial Food Safety Management Infant Formulae
Level of Hygiene Cleaning Systems
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Follow-up Formulae
Infant Cereals
HealthCare
High
Dry
Controlled Wet
Salmonella
Industrial Food Safety Management Chocolate
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Breakfast Cereals
Level of Hygiene
Medium
Cleaning Systems
Controlled Wet
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Dry
Salmonella
Pre-requisite programs – their stringency
Level of Hygiene
Basic
Medium
High
Control Measures GHP/GMP
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HACCP
Pre-requisite programs – their stringency Medium Hygiene
High Hygiene Zoning includes appropriate • Design of building(s),
•Design of air handling/flow, • Flow of people and materials
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Pre-requisite programs – their stringency
Dust filter
+ F7-filter
Control Measures GHP/GMP 56
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HACCP
Preventing the ingress and establishment of Salmonella
Salmonella management WET CLEANING
!
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DRY CLEANING
Pre-requisite programs – their stringency Salmonella management
No wet cleaning at all is key to control Enterobacteriaceae
WET CLEANING
DRY CLEANING
DRY CLEANING
Control Measures 58
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Sampling of the processing environment
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The use of appropriate hygiene indicators
Enterobacteriaceae Coliforms Cronob acter spp STEC
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E.coli
Salmonella
The use of appropriate hygiene indicators
Enterobacteriaceae
≠
Salmonella
Not a replacement of Salmonella
However it is
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Rapid Quantitative Cheap Reactive Operational
The use of appropriate hygiene indicators
>1000 cfu/g = DANGER (Increased risk of presence of Salmonella)
100-1000 cfu/g = CAUTION (Poor hygiene level, improvements necessary)
