Food Protection Trends - August 2010 - 473
FIGURE 1. Hotbox-Axial HBA Fan Blower Heaters HB90415 – 415V 9.0kW used in heat holding chillers
transferred into two holding chillers to await meal assembly and freezing.
Heating of blast chillers
The three blast chillers were each 2 m × 7 m × 4 m. The blast chillers also have a 50 mm sandwich panel mezzanine. Chiller wall panels were 100 mm insulated refrigeration panels consisting of a 1.6 mm sheet over an expanded polystyrene core. These were constructed from Retracom Standard Sandwich Panel 100 (Retracom, Crestmead, Australia) as part of the original building works. Floors were covered in Sikagard 62 (Sika Group, Zurich, Switzerland), a two component high build epoxy resin. Air heating was instituted every 14 days at the end of production and sanitation. The heating of air within blast chillers was achieved by switching ceiling mounted chilling units to heat mode. The blast chiller units were Greenhalgh 16/561500 aluminum finned coils (Greenhalgh Asia Pacific, Brisbane, Australia), but these had been changed earlier to stainless finned units because of caustic sanitation chemicals corroding the aluminum fins. The fan motors on these units were sufficient for heating and fans were not used. Heat treatment of blast chillers commenced January 1, 2006. The temperature was maintained at 50oC for a minimum of 2 h at each treatment time. An adjunct to the existing Good Manufacturing Practice (GMP) cleaning regimen was sought to reduce chiller contamination with L. monocytogenes. Periodic heat treatment of chillers is an intervention that involves raising the temperature of the chillers to a level which, in combination with the associated drying, may provide multiple stressors and result in a reduction of bacteria present in the chiller. We speculated that periodically holding chillers at an air temperature of 50oC for 2 h may result in reductions in Listeria contamination. In this study, we tested this hypothesis by applying this heating and drying regimen to post-cook chillers in an RTE frozen meal production facility, using simple heaters and fans and determining the prevalence of Listeria in the chillers before and after implementation of the intervention.
MATERIALS AND METHODS
Post-cook blast and holding chillers
A RTE meal production facility based in Brisbane, Australia was operating an externally audited HACCP food safety system, and was listed for export under the jurisdiction of the Australian Quarantine Inspection Service. The facility had a corporate zero tolerance policy for Listeria monocytogenes contamination on finished product. Previous work performed within the facility has demonstrated contamination of finished product with L. monocytogenes sub-types that also persistently colonize chillers. Within the facility, three identical post-cook blast chillers (also known as intensive chillers) were used to chill exposed meal components. These components were then
Heating of holding chillers
The two holding chillers were 3 m × 7 m × 4 m and 7 m × 7 m × 4 m. These were constructed from Retracom Standard Sandwich Panel 100 (Retracom, Crestmead, Australia) as part of the original building works. Wall panels and floors were identical to those described for blast chillers. Product was consolidated into a different holding chiller each week, allowing for an every14-days heating regimen at the end of production and sanitation. Empty crates were allowed to remain in the chillers. Heaters and fans were wheeled into alternating corners. The holding chillers use Luve Contardo S3HCW 179 N80A (Uboldo–Varese, Italy) forced draft cooler units. Circulating refrigerant valves within these ceiling mounted units were released prior to operation of heaters and
AUGUST 2010 | FOOD PROTECTION TRENDS
473
Food Protection Trends - August 2010
Table of Contents for the Digital Edition of Food Protection Trends - August 2010
Food Protection Trends - August 2010
Table of Contents
Sustaining Members
Vickie’s View from Your President
Commentary from the Executive Director
A Simple Method to Reduce Listeria in Blast and Holding Chillers
Influence of Calcium Lactate-calcium Gluconate Combination and Other Calcium Salts or Mixtures on the Fate of Salmonellae in Artificially Inoculated Orange Juice
An Assessment of the Burden of Foodborne and Waterborne Diseases in Three World Regions, 2008
General Interest Report — Innovations in Printing Technology Can Help Boost Food Safety
Highlights from the Executive Board Meeting
Highlights from the IAFP Sixth European Symposium on Food Safety
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Food Protection Trends - August 2010 - Food Protection Trends - August 2010
Food Protection Trends - August 2010 - Cover2
Food Protection Trends - August 2010 - 457
Food Protection Trends - August 2010 - Table of Contents
Food Protection Trends - August 2010 - 459
Food Protection Trends - August 2010 - 460
Food Protection Trends - August 2010 - 461
Food Protection Trends - August 2010 - 462
Food Protection Trends - August 2010 - 463
Food Protection Trends - August 2010 - 464
Food Protection Trends - August 2010 - Sustaining Members
Food Protection Trends - August 2010 - 466
Food Protection Trends - August 2010 - 467
Food Protection Trends - August 2010 - Vickie’s View from Your President
Food Protection Trends - August 2010 - 469
Food Protection Trends - August 2010 - Commentary from the Executive Director
Food Protection Trends - August 2010 - 471
Food Protection Trends - August 2010 - A Simple Method to Reduce Listeria in Blast and Holding Chillers
Food Protection Trends - August 2010 - 473
Food Protection Trends - August 2010 - 474
Food Protection Trends - August 2010 - 475
Food Protection Trends - August 2010 - 476
Food Protection Trends - August 2010 - Influence of Calcium Lactate-calcium Gluconate Combination and Other Calcium Salts or Mixtures on the Fate of Salmonellae in Artificially Inoculated Orange Juice
Food Protection Trends - August 2010 - 478
Food Protection Trends - August 2010 - 479
Food Protection Trends - August 2010 - 480
Food Protection Trends - August 2010 - 481
Food Protection Trends - August 2010 - 482
Food Protection Trends - August 2010 - An Assessment of the Burden of Foodborne and Waterborne Diseases in Three World Regions, 2008
Food Protection Trends - August 2010 - 484
Food Protection Trends - August 2010 - 485
Food Protection Trends - August 2010 - 486
Food Protection Trends - August 2010 - 487
Food Protection Trends - August 2010 - 488
Food Protection Trends - August 2010 - 489
Food Protection Trends - August 2010 - 490
Food Protection Trends - August 2010 - General Interest Report — Innovations in Printing Technology Can Help Boost Food Safety
Food Protection Trends - August 2010 - 492
Food Protection Trends - August 2010 - Highlights from the Executive Board Meeting
Food Protection Trends - August 2010 - Highlights from the IAFP Sixth European Symposium on Food Safety
Food Protection Trends - August 2010 - 495
Food Protection Trends - August 2010 - New Members
Food Protection Trends - August 2010 - 497
Food Protection Trends - August 2010 - What’s Happening in Food Safety
Food Protection Trends - August 2010 - 499
Food Protection Trends - August 2010 - 500
Food Protection Trends - August 2010 - Industry Products
Food Protection Trends - August 2010 - 502
Food Protection Trends - August 2010 - 503
Food Protection Trends - August 2010 - 504
Food Protection Trends - August 2010 - Coming Events
Food Protection Trends - August 2010 - 506
Food Protection Trends - August 2010 - Advertising Index
Food Protection Trends - August 2010 - 508
Food Protection Trends - August 2010 - Journal of Food Protection Table of Contents
Food Protection Trends - August 2010 - Audiovisual Library Order Form
Food Protection Trends - August 2010 - Booklet Order Form
Food Protection Trends - August 2010 - Membership Application
Food Protection Trends - August 2010 - Cover3
Food Protection Trends - August 2010 - Cover4
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