Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation...
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Transcript of Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation...
![Page 1: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/1.jpg)
Danish Research on HACCP and Technical support
Hardy Christensen
Senior Consultant
Meat Preservation and Hygiene
www.dti.dk
HACCP Seminar St. Petersburg 25. november 2010
![Page 2: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/2.jpg)
Facts about DMRI
• Founded in 1954 by the Danish pig producers
• Previously owned by the Danish Bacon and Meat council – from the 1st October 2009 bought by Danish Technological Institute and became the DMRI division
• Conduct research and development for the Scandinavian meat industry
• Provide international consulting especially on process design, productivity improvement, product quality and food hygiene to abattoirs and processing companies
• 100 specialists with competences covering all aspects of meat production and processing
HACCP Seminar St. Petersburg 25. november 2010
![Page 3: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/3.jpg)
HACCP-systems - The role of DMRI
Assist in drawing up fact sheets – collect, evaluate and summarize facts
Do research in areas, where facts are sparse or missing
Creating tools that can be used by the industry – ex. Predictive models
Assist companies with construction and implementing of HACCP-systems
HACCP Seminar St. Petersburg 25. november 2010
![Page 4: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/4.jpg)
Fields of Research – slaughter and fresh meat
Spread of pathogens during slaughter
– Pork, Beef, Lamb
– How to minimize the spread of pathogens during slaughter – technology and practices
Interventions
– Decontamination of carcasses
– Removal of faecal contamination
Growth of pathogens during storage
HACCP Seminar St. Petersburg 25. november 2010
![Page 5: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/5.jpg)
Do slaughter practices have an impact on Salmonella Contamination of the Carcass ?
EU – Baseline survey
0 5 10 15 20 25
A
B
C
D
E
F
G
H
I
J
K
L
M
% Positive samples - Salmonella spp.
Carcasses Lymph nodes
HACCP Seminar St. Petersburg 25. november 2010
![Page 6: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/6.jpg)
Interventions – Steam vacuum
• Used in Denmark to remove fecal contamination on pork and beef
• In practice it is more efficient than trimming with a knife
HACCP Seminar St. Petersburg 25. november 2010
![Page 7: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/7.jpg)
Interventions – Decontamination with hot water, app. 80 °C
• Used on a routine basis in Denmark for pigs from herds in level 3
• Reduction app. 2 log
• Reduces the prevalence of Salmonella to below the detection limit on app. 9 of 10 contaminated carcasses
• No changes in meat quality
HACCP Seminar St. Petersburg 25. november 2010
![Page 8: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/8.jpg)
Fields of research – Meat products
Growth of pathogens during storage
• Time / Temperature
• Concentration of ingredients as f.ex. NaCl, Nitrite
• Influence of smoking
Able to carry out challenge tests in vivo
HACCP Seminar St. Petersburg 25. november 2010
![Page 9: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/9.jpg)
Growth of pathogens in meat products
Results from research carried out over the last 10-15 years have been collected in predictive models
Models available
– Growth of Listeria monocytogenes in meat products
– Growth/no growth of psychrotrofic Clostridim botulinum
Models to come
– Growth /reduction of gram negative pathogens in fermented meat products
HACCP Seminar St. Petersburg 25. november 2010
![Page 10: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/10.jpg)
Growth of Listeria monocytogenes in meat products
HACCP Seminar St. Petersburg 25. november 2010
![Page 11: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/11.jpg)
Growth / no Growth of psychrotrofic Clostridium Botulinum
HACCP Seminar St. Petersburg 25. november 2010
![Page 12: Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk HACCP Seminar St.](https://reader035.fdocuments.net/reader035/viewer/2022062520/56649ef65503460f94c09b2f/html5/thumbnails/12.jpg)
Assisting companies
Constructing the HACCP plan
– Helping in the initial phase – why use HACCP• Control food safety – primary objective• And fulfilling legal requirements ? • And fulfilling requirements in standards as ISO 22000, BRC,
IFS ... ?
– The reason for using HACCP is decisive for how the plan is constructed and especially the amount of paperwork
Implementing the HACCP-plan
– Does the plan meet the criteria ?– Is the internal organisation suitable ?– Auditing – does it work in practice ?
HACCP Seminar St. Petersburg 25. november 2010