icmsf - Unicef

10 downloads 205 Views 2MB Size Report
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

2

NQAC JL Cordier

ICMSF and its Food Safety World audiences

Audiences:

ICSU

IUMS

ICMSF

Subcommissions Latin America China / NE Asia SE Asia SADC (S. Africa) India

3

NQAC JL Cordier

•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

4

NQAC JL Cordier

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)

5

NQAC JL Cordier

“Microorganisms in Foods” Series 1978/’88

1980

1998/2005

1988

1982/’86

6

NQAC JL Cordier

1996

2002

“Microorganisms in Foods” Series

www.icmsf.org 7

NQAC JL Cordier

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.

8

NQAC JL Cordier

Quality Assurance in low moisture foods. Control of the Enterobacteriaceae family and Salmonella spp

9

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

10

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

11

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

12

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

13

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

14

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

15

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

Peanuts

Almonds

16

NQAC JL Cordier

Sesame

Pistacchio

Pecan nuts

Hazelnuts

Walnuts

Salmonella – Outbreaks and Recalls

Numerous Products Containing Peanut Butter

17

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

18

NQAC JL Cordier

Salmonella – Characteristics in low moisture foods

 Low levels of contamination Chocolate Eastbourne

2.5 CFU/g

Napoli

2 CFU/g

Nima Typhimurium

Oranienburg 19

NQAC JL Cordier

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

20

Several serotypes

Infantis, Typhimurium Eastbourne

several months

one year several months

Peanut Butter

Several serotypes

several weeks

Paprika

Several serotypes

several months

NQAC JL Cordier

Salmonella – Characteristics in low moisture foods

 Prolonged survival in processing environment

21

1998

2008

Salmonella agona

Salmonella agona

NQAC JL Cordier

Salmonella – Control Measures and Management

 Is testing a solution to avoid presence of Salmonella?

22

NQAC JL Cordier

Salmonella – Limitations of products testing

~1% probability of detection

0.1%

n = 10 ~35% probability of acceptance

23

NQAC JL Cordier

20 %

Salmonella – Limitations of product testing

TODAY

24

NQAC JL Cordier

Salmonella – Limitations of product testing

YESTERDAY

25

NQAC JL Cordier

Salmonella – Limitations of product testing

TOMORROW

26

NQAC JL Cordier

Salmonella – Characteristics in low moisture foods

 Numerous difficult matrices  Presence of inhibitory substances  Need for modified enrichment procedures for several of them

27

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

What are the Root Causes for the presence of Salmonella in low moisture products?

28

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

 Contaminated Ingredients

29

NQAC JL Cordier

Salmonella – Outbreaks and Recalls

 Processing Environment/Lines

30

NQAC JL Cordier

Managing the ‘Food Safety Cliff’ FSO

Process Variability

HAZARD

Foodborne Illness

Cole, 2012 31

NQAC JL Cordier

Food Safety Control & Food Safety Management

Microbiological Risk Analysis

FSO/PO HACCP GAPs/GMPs/GHPs

32

NQAC JL Cordier

Industrial Food Safety Management

HACCP Study

33

NQAC JL Cordier

Significant Hazard

PRP CCP OPRP

NonSignificant Hazard

PRP

Potential Hazard

Industrial Food Safety Management

HACCP Study 34

NQAC JL Cordier

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

35

NQAC JL Cordier

Industrial Food Safety Management

Ho - Σ R + Σ IRC+G  FSO / PO Starting level

Reduction

Increase RC: Recontamination G: Growth ICMSF Conceptual Formula 36

NQAC JL Cordier

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

37

NQAC JL Cordier

Criteria along the food chain are interlinked

Finished Product

Raw Material

38

NQAC JL Cordier

Criteria along the food chain are interlinked

n=30, c=0, m=0 (in 25g)

n=30, c=0, m=0 (in 25g)

39

NQAC JL Cordier

Industrial Food Safety Management Ho - Σ R + Σ IRC+G

Shared Lines 40

NQAC JL Cordier

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

NQAC JL Cordier

Simplified scheme of a processing line

Salmonella – Likelihood of Occurrence (Risk)

42

Milk powder

Whey powder Soy proteins

High Risk

Medium Risk

NQAC JL Cordier

Sucrose

Vitamins

Low Risk

Salmonella – Management by Supplier

~1% probability of detection

0.1%

n = 10 ~35% probability of acceptance

20 %

Limitations of testing

43

NQAC JL Cordier

Salmonella – Management by Supplier

Assessment of control measures at the supplier

44

NQAC JL Cordier

Salmonella – Management by Supplier

Between Lot Variability 45

NQAC JL Cordier

Salmonella – Management by Supplier

Between Lot Variability 46

NQAC JL Cordier

Salmonella – Management by Supplier

HIGH CONFIDENCE SUPPLIER

LOW CONFIDENCE SUPPLIER

47

NQAC JL Cordier

Industrial Foods Safety Management Ho - Σ R + Σ IRC+G

Simplified scheme of a processing line

48

NQAC JL Cordier

A solid tree – only with strong roots!

49

NQAC JL Cordier

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

51

NQAC JL Cordier

Basic

Wet

Industrial Food Safety Management Infant Formulae

Level of Hygiene Cleaning Systems

52

NQAC JL Cordier

Follow-up Formulae

Infant Cereals

HealthCare

High

Dry

Controlled Wet

Salmonella

Industrial Food Safety Management Chocolate

53

Breakfast Cereals

Level of Hygiene

Medium

Cleaning Systems

Controlled Wet

NQAC JL Cordier

Dry

Salmonella

Pre-requisite programs – their stringency

Level of Hygiene

Basic

Medium

High

Control Measures GHP/GMP

54

NQAC JL Cordier

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

55

NQAC JL Cordier

Pre-requisite programs – their stringency

Dust filter

+ F7-filter

Control Measures GHP/GMP 56

NQAC JL Cordier

HACCP

Preventing the ingress and establishment of Salmonella

Salmonella management WET CLEANING

!

57

NQAC JL Cordier

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

NQAC JL Cordier

Sampling of the processing environment

59

NQAC JL Cordier

The use of appropriate hygiene indicators

Enterobacteriaceae Coliforms Cronob acter spp STEC

60

NQAC JL Cordier

E.coli

Salmonella

The use of appropriate hygiene indicators

Enterobacteriaceae



Salmonella

Not a replacement of Salmonella

However it is

     61

NQAC JL Cordier

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)