Food Protection Trends - August 2009 - 505
TABLE 6. An example of intensified environmental monitoring and control in response to special plant events plant events include construction, new equipment installation in the processing areas, or other events that may affect the primary Salmonella Control Area. Plant traffic controls, room air pressure, sanitation activities, etc. should be assessed during construction activities. Intensified environmental control procedures and action steps may be required, including: ∞ Reinforce GMP practices and traffic patterns with outside contractors. ∞ Set up temporary control barriers within the plant as applicable. ∞ increase cleaning frequency of adjacent areas during construction, after equipment installation, and after major repairs are completed. ∞ perform sampling and testing for Salmonella in the construction areas and adjacent areas during construction. ∞ increase environmental monitoring (frequency and/or number of samples) after construction, equipment installation, or major repairs are completed. the sampling sites and frequency should be determined based on a team evaluation of the following: plant location of construction activities; type of construction (e.g., installation, demolition, material removal); duration of construction activities; types of environmental controls implemented, etc. – Compositing environmental samples (combining multiple sponges or swabs into one pre-enrichment) or pooling (combining 2–5 post-enrichment samples into one test sample to be run on a rapid method) is generally not recommended. A positive finding on a composited sample cannot identify the specific location of the positive and results in broader, less focused corrective actions. however, there may be some situations where compositing may be appropriate, e.g., samples taken from multiple drains in the same processing area, where it is less important to pinpoint the site. if a “pooled” sample comes up positive, the individual enrichments that made up the pooled sample can be immediately retested separately to pinpoint the positive sample(s). however, this process adds delay in determining the location of a positive, compared to testing samples individually. the ability to composite or pool samples is method dependent and must be validated. implications of compositing or pooling should be carefully considered. ❏ Corrective actions must be taken when Salmonella is detected in an environmental monitoring or finished product sample. In most cases, corrective actions are triggered by presumptive Salmonella test results, since waiting for the final confirmation could take up to a week. – If a positive is found in any of the four sampling zones, the site should be examined and potential causes investigated. it may be advantageous to have a pre-assigned team to assist in the investigation and to help direct corrective actions. – Corrective actions to be taken should be based on an assessment of the potential for finished product contamination, given the location of the positive site in the environment. (A positive in Zone 2, 3, or 4 (non-pCS) does not automatically implicate finished product.) – Corrective actions should include appropriate procedures, such as those described in table 4, and be accompanied by re-sampling of the initial positive and adjacent areas. – All corrective actions taken, including re-sampling results, should be documented. SUMMARY AND KNOWLEDGE GAPS Several significant outbreaks of foodborne salmonellosis have been linked to products produced in low-moisture-food manufacturing environments. the control of Salmonella in these environments is challenging and highly specialized. Validation is complicated by the increased heat resistance of Salmonella at low aws. Stringent environmental monitoring regimens are essential to verify control of Salmonella in the facility. the guidance presented in this paper and its two companion papers has been developed on the basis of a synthesis of industry practices and programs, as well as information from the literature. application of the guidance, in terms of control elements and stringency of control, will depend on the product and process, including the intended use of the product. Knowledge gaps remain to be filled. the lack of adequate Salmonella inactivation data in specific products at various water activity levels has hindered industry’s ability to evaluate the adequacy of certain processes (such as baking of peanut butter cookies) in the event that an ingredient was found contaminated with Salmonella. For example, in response to the 2008–2009 Salmonella typhimurium outbreak linked in part to peanut butter, many peanut butter-containing products were recalled because there was little basis for the companies involved to evaluate the adequacy of the lethality of the specific processes. although heat resistance data for Salmonella in peanut butter were available, data on inactivation of Salmonella in peanut butter-containing cookie dough had not been published. the application of the data based on peanut butter was not appropriate to determine whether the baking process was adequate to eliminate the level of Salmonella expected in the contaminated ingredient (i.e., peanut butter). development and validation of additional dry cleaning methods is needed to AUGUST 2009 | FOOD PROTECTION TRENDS 505
Food Protection Trends - August 2009
Table of Contents for the Digital Edition of Food Protection Trends - August 2009
Food Protection - August 2009
Contents
Sustaining Members
Vickie’s View from Your President
Commentary from the Executive Director
Contamination Prevention and Response Related to Fresh and Fresh-cut Produce: An Expert Perspective on the Farmer Decision Making Process
Control of Salmonella in Low-moisture Foods III: Process Validation and Environmental Monitoring–Part three of a three-part series
Audiovisual Library Listing
Audiovisual Library Order Form
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application
Food Protection Trends - August 2009 - Food Protection - August 2009
Food Protection Trends - August 2009 - Cover2
Food Protection Trends - August 2009 - 473
Food Protection Trends - August 2009 - Contents
Food Protection Trends - August 2009 - 475
Food Protection Trends - August 2009 - 476
Food Protection Trends - August 2009 - 477
Food Protection Trends - August 2009 - 478
Food Protection Trends - August 2009 - 479
Food Protection Trends - August 2009 - 480
Food Protection Trends - August 2009 - Sustaining Members
Food Protection Trends - August 2009 - 482
Food Protection Trends - August 2009 - 483
Food Protection Trends - August 2009 - Vickie’s View from Your President
Food Protection Trends - August 2009 - 485
Food Protection Trends - August 2009 - Commentary from the Executive Director
Food Protection Trends - August 2009 - 487
Food Protection Trends - August 2009 - Contamination Prevention and Response Related to Fresh and Fresh-cut Produce: An Expert Perspective on the Farmer Decision Making Process
Food Protection Trends - August 2009 - 489
Food Protection Trends - August 2009 - 490
Food Protection Trends - August 2009 - 491
Food Protection Trends - August 2009 - 492
Food Protection Trends - August 2009 - Control of Salmonella in Low-moisture Foods III: Process Validation and Environmental Monitoring–Part three of a three-part series
Food Protection Trends - August 2009 - 494
Food Protection Trends - August 2009 - 495
Food Protection Trends - August 2009 - 496
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Food Protection Trends - August 2009 - Audiovisual Library Listing
Food Protection Trends - August 2009 - 511
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Food Protection Trends - August 2009 - Audiovisual Library Order Form
Food Protection Trends - August 2009 - New Members
Food Protection Trends - August 2009 - 527
Food Protection Trends - August 2009 - 528
Food Protection Trends - August 2009 - 529
Food Protection Trends - August 2009 - What’s Happening in Food Safety
Food Protection Trends - August 2009 - 531
Food Protection Trends - August 2009 - 532
Food Protection Trends - August 2009 - 533
Food Protection Trends - August 2009 - Industry Products
Food Protection Trends - August 2009 - 535
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Food Protection Trends - August 2009 - 537
Food Protection Trends - August 2009 - 538
Food Protection Trends - August 2009 - 539
Food Protection Trends - August 2009 - Coming Events
Food Protection Trends - August 2009 - 541
Food Protection Trends - August 2009 - Advertising Index
Food Protection Trends - August 2009 - 543
Food Protection Trends - August 2009 - 544
Food Protection Trends - August 2009 - 545
Food Protection Trends - August 2009 - Journal of Food Protection Table of Contents
Food Protection Trends - August 2009 - Booklet Order Form
Food Protection Trends - August 2009 - Membership Application
Food Protection Trends - August 2009 - Cover3
Food Protection Trends - August 2009 - Cover4
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