IAFP 2009 Program Book and Abstract Book - AB26

Results: The cleaning plan lists all the sanitation tasks and when they should be undertaken. The wholeroom schedule details all necessary sanitation requirements (manpower, equipment, chemicals, operative safety, room preparation, prevention of recontamination, etc.) and the sequence of sanitation events designed to maximise the removal of microorganisms from the processing area. In-production schedules define housekeeping and safe product line changeover activities, whilst End of production schedules detail the major control of food soiling and microorganisms on a day-today basis. Periodic schedules define additional sanitation requirements, performed less frequently, to reduce microbial harbourage and biofilm formation, whilst site decontamination schedules are implemented only when environmental pathogen contamination is identified. Significance: A sanitation management system has been produced to better manage food safety and that allows food manufacturers to detail all aspects of the sanitation process, which operatives can be trained against and which can be used as an auditing tool. T1-09 Wholeroom Disinfection: A New Concept in Food Industry Sanitation ALICJA A. MALINOWSKA, John T. Holah and Karen E. Middleton Campden BRI, Food Hygiene, Chipping Campden, United Kingdom Introduction: The traditional approach to controlling environmental contamination in the food industry has been to target specific sites within the processing environment (e.g., production equipment and utensils) with cleaning and disinfection regimes, which has been sufficient to maintain day-to-day control. In some instances, however, microbial strains have become persistent in food factories, surviving for several years. Purpose: This work sought to assess the use of ozone (O3) and hydrogen peroxide (H2O2) to control microorganisms on all environmental surfaces, an approach termed ‘wholeroom’ disinfection Methods: Microbial suspensions dried onto stainless steel coupons were placed at a range of heights and orientations in a specifically designed aerobiology containment rooms. H2O2 was used only at 30% whilst trials with (O3) were undertaken at concentrations below and above 10 ppm to simulate continuous daily operational and single use decontamination strategies as used in the UK. The use of O3 for up to 4 weeks in continuous factory-based trials was also assessed. Results: In laboratory trials vapourized H2O2 achieved a 0.93 to 1.77 log reduction against Staphylococcus aureus and Pseudomonas aeruginosa and a > 5.83 log reduction of Bacillus globigii and Geobacillus stearothermophilus spores. The enhanced disinfection of spores may be vapour concentration related as when S. aureus and P aeruginosa were exposed . to H2O2 in disinfectant suspension tests, log reductions were reduced from > 5 at 15% to < 3.9 at 5% H2O2, possibly due to catalase activity. A 0.5 and 1.15 log reduction of S. aureus and P aeruginosa respectively was achieved with 8 ppm gaseous . O3 after 30 min exposure whilst 10 ppm for 35 to 45 min produced typically 2 to 3 log reductions for Escherichia coli, P aeruginosa, Listeria monocytogenes and MRSA. Coupon orientation had no significant effect. Field trials demonstrated . a 0.69 log reduction in environmental surface total viable count when O3 gas replaced chemical disinfection, a performance equivalent to or better than previously obtained with quaternary ammonium compounds. Significance: Wholeroom disinfection programmes may have a role to play in the food industry in daily post production sanitation programmes or for one-off applications to control environmental contamination. T1-10 The Microbiological Safety of Irradiated Food LOUISE FIELDING UWIC, Cardiff School of Health Sciences, Cardiff, United Kingdom Introduction: Food irradiation remains an emotive issue, despite over 100 years of research. Consumer resistance to food irradiation is founded in five main areas, of which microbiological safety was the focus of this review. Irradiation remains the most feasible technology for decontamination of many foods such as ready to eat produce and raw meat as it does not lead to any temperature rise within the food being treated. Purpose: The aim of this review was to investigate the current literature, accessible in the public domain, regarding the microbiological safety of irradiated food. The pathogens Listeria monocytogenes, E. coli O157, Salmonella were targeted as being particularly important, although other microorganisms were also considered. Methods: All relevant publications and unpublished data (where appropriate) were collated and evaluated in order to construct an objective review with unbiased, rationalized conclusions. A number of agencies were contacted (IAEA, WHO, FAO and FDA) to obtain current position papers and reports. A secure database was constructed. 2200 references dating from 1927 were collated, of which approximately 21.6% were related to microbiological safety (with the exception of review papers). Results: There is no evidence that irradiation induces radiation resistance in human pathogens or changes the spoilage pattern of the food. It was clear, however, that the saAme microorganism behaves differently in different food commodities, even in very similar commodities such as different types of lettuce (E. coli). Different serovars of the same genus can display very different behaviour under the same conditions (Salmonella). Listeria spp. demonstrated increased resistance at low temperatures and under modified atmospheres. There were also differences in survival of the organism in different components of multicomponent foods. There are issues with irradiation-induced sensory changes. Although not a safety issue, the occurance of sensory changes does limit the dose of radiation to which any food commodity can be subjected. There is a lack of evidence regarding the effect of irradiation on protozoa or viruses. Significance: The behaviour of microorganisms is influenced considerably by the matrix in which the irradiation takes place and the prevailing environmental conditions. Combination treatments can provide a solution to organoleptic changes, but thorough investigation of each combination must be made to assure product safety. It may not be possible to accurately predict behaviour without laboratory trials being performed. The extent to which all new commodities must be subject to these trials must be a decision based upon risk assessment. 26 — Abstract Book Technical

IAFP 2009 Program Book and Abstract Book

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