quality assurance in low moisture foods. control of the ... · control of the enterobacteriaceae...

Quality Assurance in low moisture foods. Control of the Enterobacteriaceae family and Salmonella spp Jean-Louis Cordier

Quality Assurance for RUTF & RUSF – Supplier Meeting

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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

Founded in 1962 through International Union of Microbiological Societies (IUMS)

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ICMSF

Subcommissions

Latin America

China / NE Asia

SE Asia

SADC (S. Africa)

India

IUMS ICSU

Audiences:

•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)

ICMSF and its Food Safety World audiences

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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

About ICMSF

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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)

Discussion documents for Codex Alimentarius

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1978/’88

1982/’86

1980 1988

1996 2002

1998/2005

“Microorganisms in Foods” Series

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“Microorganisms in Foods” Series

www.icmsf.org

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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.

ICMSF - Recommendations

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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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http://www.foodsafetynews.com/malt-o-meal-cereal.jpg

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http://farm9.staticflickr.com/8046/8091698090_99eb5195db.jpg

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http://mylocalhealthguide.com/wp-content/uploads/2011/03/RemedyTeas.jpg

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Almonds

Peanuts

Pistacchio

Sesame

Hazelnuts

Pecan nuts

Walnuts

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Numerous Products Containing

Peanut Butter

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http://www.nbafoodadvocate.com/2010/11/24/chocolate-recalled-because-of-possible-salmonella/

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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 0.04 – 0.24 CFU/g Typhimurium 1 CFU/g Oranienburg 1.1 – 2.8 CFU/g

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Dry Dairy Products Several serotypes several months Pasta Infantis, Typhimurium one year Chocolate Eastbourne several months Peanut Butter Several serotypes several weeks Paprika Several serotypes several months


Prolonged survival in products

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Prolonged survival in processing environment

Salmonella agona Salmonella agona

1998 2008


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Salmonella – Control Measures and Management

Is testing a solution to avoid presence

of Salmonella?

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0.1%

20 %

~1% probability of detection

n = 10

~35% probability of acceptance

Salmonella – Limitations of products testing

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TODAY

Salmonella – Limitations of product testing

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YESTERDAY


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TOMORROW


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Numerous difficult matrices

Presence of inhibitory substances

Need for modified enrichment procedures for several of them

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What are the Root Causes for the presence of Salmonella

in low moisture products?

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Contaminated Ingredients



http://farm9.staticflickr.com/8046/8091698090_99eb5195db.jpg


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Processing Environment/Lines




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HAZARD

FSO

Process Variability

Foodborne Illness

Cole, 2012

Managing the ‘Food Safety Cliff’

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GAPs/GMPs/GHPs

HACCP

FSO/PO

Microbiological Risk Analysis

Food Safety Control & Food Safety Management

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Industrial Food Safety Management

HACCP Study

Potential Hazard

Significant Hazard

Non-Significant Hazard

PRP CCP OPRP

PRP

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HACCP Study

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Can cause fatality A

Can lead to serious illness B

Can cause illness C

Can cause inconvenience D

Almost of no significance E

1 2 3 4 5

Unlikely Rare Could occur

Likely Frequent

Likelihood of occurrence

Seve

rity

of

health e

ffect

s

Significant hazards

controlled by OPRPs or HACCP/CCP

Non-significant hazards

controlled by PRPs or may

not need to be controlled


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Ho - Σ R + Σ IRC+G FSO / PO

Starting level

Reduction

Hazard level in the food chain

Increase RC: Recontamination G: Growth

Hazard level at moment of consumption


ICMSF Conceptual Formula

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Simplified scheme of a processing line

Ho - Σ R + Σ IRC+G


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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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Shared Lines

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Shared Lines

STRICTEST REQUIREMENTS NEED TO

BE APPLIED

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Milk powder Whey powder Soy proteins Sucrose Vitamins

High Risk Medium Risk Low Risk

Salmonella – Likelihood of Occurrence (Risk)

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Salmonella – Management by Supplier

0.1%

20 %

~1% probability of detection

n = 10

~35% probability of acceptance

Limitations of testing

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Assessment of control measures at the supplier


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Between Lot Variability

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Between Lot Variability

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HIGH CONFIDENCE SUPPLIER

LOW CONFIDENCE SUPPLIER


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Industrial Foods Safety Management


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A solid tree – only with strong roots!

Hygiene Concept

Zoning

Equipment Design Air Handling Personnel

Routines

Other Details

Building Details

Cleaning Layout


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Basic Medium High Level of

Hygiene

Wet Controlled

Wet Dry

Cleaning

Systems

Ingress

Growth


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High Level of

Hygiene

Controlled

Wet Dry

Cleaning

Systems


Infant Formulae

Follow-up Formulae

Infant Cereals HealthCare

Salmonella

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Chocolate Breakfast Cereals

Medium Level of

Hygiene

Controlled

Wet Dry

Cleaning

Systems Salmonella

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Basic Medium High Level of Hygiene

Pre-requisite programs – their stringency

Control Measures

GHP/GMP HACCP

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High Hygiene

Medium Hygiene

Zoning includes appropriate

• Design of building(s),

•Design of air handling/flow,

• Flow of people and materials


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Dust filter + F7-filter


Control Measures

GHP/GMP HACCP

http://img.directindustry.fr/images_di/photo-g/filtre-a-air-en-panneau-50142.jpg

http://img1.tradeget.com/spectrumfiltr%5C95UBEFI91hepa_filter.jpg

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WET CLEANING

DRY CLEANING

Salmonella management

Preventing the ingress and establishment of Salmonella

!

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WET CLEANING

DRY CLEANING

DRY CLEANING

No wet cleaning at all is key to control

Enterobacteriaceae

Salmonella management


Control Measures

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Sampling of the processing environment

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The use of appropriate hygiene indicators

Enterobacteriaceae

Coliforms Salmonella

Cronob acter spp

E.coli STEC

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Enterobacteriaceae ≠ Salmonella However it is

Rapid Quantitative Cheap Reactive Operational

Not a replacement of Salmonella

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>1000 cfu/g = DANGER (Increased risk of presence of Salmonella)

100-1000 cfu/g = CAUTION (Poor hygiene level, improvements necessary)

<100 cfu/g = UNDER CONTROL (Acceptable values)

The levels will depend on the product category

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0

500

1000

1500

2000

2500

30001

16

31

46

61

76

91

106

121

136

151

166

181

196

211

226

241

256

271

286

301

316

331

346

361

Days

Lev

els

of

En

tero

bact

eria

ceae

(cfu

/g)

H2O

H2O

H2O

H2O H2O

Salmonella

Cordier 2008 Ingress of Salmonella

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n = 30, c = 0, m = 0 (10g)

Non compliant

Impact of a microbiological criterion

10-2 to 10-3 cfu/g

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n = 30, c = 0, m = 0 (10g)

Non compliant


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n = 30, c = 0, m = 0 (10g)

Non compliant


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n = 30, c = 0, m = 0 (10g)

Non compliant

10-5 to 10-7 cfu/g


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n = 30, c = 0, m = 0 (10g)

Non compliant


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n = 10, c = 0, m = 0 (10g)


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n = 5, c = 0, m = 0 (10g)


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n = 1, c = 0, m = 0 (10g)


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Some statistics ……

Sampling plan Salmonella

n = 60, c = 0, m = 0 (25g)

Geometric mean concentration (per g or mL) at 95% probability of rejection of a lot

s.d. 0.25 s.d. 0.50 s.d. 0.80 s.d. 1.20

1 cell in 590 g 1 cell in 910 g 1 cell in 2000 g 1 cell in 7400 g

ICMSF 2011

quality assurance in low moisture foods. control of the ... · control of the enterobacteriaceae...

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