Post on 26-Jul-2018
Management of Critical Control
Points
Prathna Ramchandra
Regional Microbiology SSA
Microbiology
•Management of Critical Control Points - 45 minutes
•Identifying Microbiological Hazards
•Codex Decision Tree -Establishment of critical control points (CCP) for
microbiological risks
1.Basics of Thermal Processing
1.D values
2.Z values
1.Design and control of specific CCP pertaining to Low Moisture Foods
1.Milk pasteurization
2.Nuts and Seeds roasting,
3.Product Bake
Identifying Biological Hazards
• Determine all potential biological,
physical, and chemical
• Raw materials during manufacturing
• Introduced by process
• Sources of information
• Public Reference Databases
• Internal History
• Laboratories/Consultant services
• Check with experts
• Academics/Lectures
• Once the hazards are identified - assessed for severity and probability of occurrence
• May differ between regions
Microbiological Hazards
Two forms of microbes
Vegetative cells
Spore
Some microbes are capable of producing a spore form when there is environmental stress (unfavorable conditions for growth)
Spores are very tolerant to adverse conditions
Risk Assess Microbial Hazards:
Understand Consequences
http://www.harrisoncountyhealth.com/food_poisoning.htm
http://www.prepperideas.com/foodborne-illnesses/
http://www.theclipartdirectory.com/clipart/Health/Hospital/hospital-food_tnb.html http://www.pornokitsch.com/2010/05/spectacular-character-deaths.html
Sporeforming Pathogens (SP)
C. botulinum spores:
- Ubiquitous
- Obligate anaerobe, may or may not produce gas
- Spore germinate and production of very potent neurotoxin
- Lead to foodborne intoxication
- High mortality rate (10%)
- 12-72 hours nausea, vomiting, dizziness, blurred vision, respiration difficulty
- WHO report between 1993-1998 average about 1250 outbreaks/year
Note: other ingredients source of vegetative pathogens and spores e.g. spices
Sporeforming Pathogens (SP)
Bacillus:
Aerobic B. cereus facultative anaerobe
Vomiting (toxin preformed) or diarrhea (cell ingestion and toxin production)
Widely distributed in environment soil, water, vegetation, herbs
Pathogenic: B. cereus; Spoilage: Bacillus subtilis, B. coagulans
Associated with meat/milk products, 106 cells/g to cause illness
Usually does not produce gas except B. macerans and B. polymyxa, but break down carbohydrates to produce acid: flat sour
Vegetative Pathogens (VP)
Escherichia coli (E. coli) Salmonella
Staphylococcus aureus
Vegetative organisms are actively growing
S. aureus produces a thermostable toxin.
Salmonella
• Biofilm
• Desiccation
• Survival
• Low Infective dose
• Nature of food – protect the organism
DETERMINE CCP: CODEX DECISION TREE
Basics of Thermal processing
Definitions
• Commercial sterility: the condition achieved by application of heat which renders the food free of microorganisms capable of reproducing in the food under normal conditions of distribution and storage. (FDA)
• Pasteurization
• General Process Term for lower temperature processes (e.g. <110oC)
• Specific meaning for Milk
• PMO Target – 5D reduction of Coxiella burnetti, (Q-fever)
• Heat sterilisation: process to heat foodstuffs at sufficient temperatures for sufficient time lengths so that microbial and enzyme activities are deactivated. (FDA)
D-Value and log units? Is organism specific
and temperature specific
• The D value is a measure of the heat resistance of a microorganism.
• It is the time in minutes at a given temperature required to destroy 1 log cycle (90%) of the target microorganism.
• For example, a D value at 72°C of 1 minute means that for each minute of processing at 72°C the bacteria population of the target microorganism will be reduced by 90%.
D-Value Basics (Vegetative Organisms)
Listeria monocytogenes D60 = 2.85 min Salmonella spp. D60 = 1.73 min Staphylococcus aureus D60 = 5.2 – 7.3 min S. aureus toxin D98.9 = 2h, 14.2 min Clostridium botulinum D121 of ≈ 0.21 min
(in 0.21 minutes [12.6 seconds] at 121oC, the population of C. Botulinum will be reduced by 90% or 1 log NB values different in different matrices – high fat and sugar
e.g.
Salmonella Senftenberg in raw milk D-value at 67.5°C: 0.046min
Salmonella Senftenberg in chocolate D-value at 70°C: min. 440 min
Z-Value and log units? Organism specific.
The Z value reflects the temperature dependence of the reaction. It is defined as the temperature change required to change the D value by a factor of 10. (important to understand nature of product – heat resistance and location of control points in process)
Critical Control Points
• How we Establish limits?
• Validation studies
• Scientific studies
• Public Health info
• Valid reference
• ‘Examples of CCP, dry food production
• Pasteurizers - spray dryers not kill step
• Nut roasting
• Cocoa nib debacterisation
• Product Baking (low moisture end product – different intermediate risks)
Some examples for dry foods
Managing CCP’s
• Temperature/Time
• Calibration of monitoring devices
• Continuous Recording
• Alarm/Alert Signals for Failures
• Product Divert
• Formulation
• Acidification
• Addition of Antimicrobials
KEY CONCEPTS!
How we Manage CCP’s?
Pasteurization Dry Nut Roasting
Cocoa Nib Debacterisation
Product Baking (sPP)
Monitor
Time/Temp Time Temperature speed
Time Steam temperature
Above critical Limits
Corrective Action
Divert under processed product
Hold/reject product
Hold/reject product
Verify Divert Temperature Pressure Differential Flow Rates
Alarm/Alert Thermometer/ Pressure Gauge, Calibration
Records!!! Review Records, for Routine verification activities
Product Bake
• Biscuits/Wafers
• Temperature higher than critical limits (in some cases)
• Additional risk from dough – controlled by high temperature/pressure
• Oven Validation
Baking
Summary of CCP’s
Types Examples VP SP
Thermal Process Batch/Continuous Cook/Retort/Bake y Y for retort
Pasteurization HTST, batch Milk, Ketchup Y N
UHT Continuous Milk Y Y
Roasting Batch/Continous Nuts Y N
Hold time/temperature
- Gelatin, Caramel, Dairy Slurries
Prevents Growth
Storage (refrigeration)
- Prevents Growth
Thermal Validations
Are the controls sufficient to manage the given hazards ? e.g.
kill step adequately delivered,
correct critical parameters identified and controlled,
correct location of temperature sensors,
tolerance of temperature sensors included in CCP settings,
start up procedure adequate,
adequate corrective actions defined & followed,
incoming material temperature controlled,
separation between raw & processed areas adequate
Key Concerns
Conclusions
• Mondelez Products
• (mainly chocolate/cocoa beverage)
• No kill step
• Focus on design safety in rather than reactive programs
Rely on safe ingredients to ensure safety of finished products
therefore emphasis on controls at supplier level
SSA Region