This book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the health of consumers.
A good knowledge of the strategies and means of control implemented along the food chain after the primary production stage is a necessary condition and a prerequisite for any further improvement, but it is not sufficient. Indeed, in order to better prevent and therefore control these risks, it is essential to study both the phenomena of surface contamination and those relating to the elimination of this contamination by cleaning and disinfection operations in order to know the main mechanisms.
Thanks to this, a certain number of innovations can already be proposed (new surfaces, new materials and cleaning and disinfection procedures, etc.) for future developments on an industrial or domestic scale.
Edited by:
Thierry Bénézech (INRAE),
Christine Faille (INRAE)
Imprint: ISTE Ltd
Country of Publication: United Kingdom
Weight: 794g
ISBN: 9781789451252
ISBN 10: 1789451256
Pages: 400
Publication Date: 01 July 2024
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Preface xiii Thierry BÉNÉZECH and Christine FAILLE Introduction xv Thierry BÉNÉZECH and Christine FAILLE Chapter 1. Cross-contamination of Food by Contaminated Surfaces 1 Graziella MIDELET, Thomas BRAUGE and Christine FAILLE 1.1. Surface contamination 3 1.2. Examples of cross-contamination related CFI (collective foodborne illnesses) 5 1.3. Research of parameters affecting cross-contamination 8 1.4. Conclusion 10 1.5. References 10 Chapter 2. Implementation of HACCP -- Surface Hygiene 17 Nadia OULAHAL, Sylvie PERRET and Denis BORNUA 2.1. Introduction 17 2.2. The HACCP approach: a system based on seven main principles 21 2.3. Implementation of the HACCP approach/12 steps 26 2.4. A case study: application to a company that packages powders of several levels of sensitivity 32 2.5. Conclusion 35 2.6. References 36 Chapter 3. Commercial Methods for the Detection of Surface Bacterial Contamination in the Food Industry 37 Thomas BRAUGE, Christine FAILLE and Graziella MIDELET 3.1. Introduction 37 3.2. Microbial flora in the food industry 38 3.3. European regulations, standards and guides on surface analysis 40 3.4. Surface sampling tools 41 3.5. Analysis methods of surface samples 48 3.6. Conclusion 57 3.7. References 57 Chapter 4. Metals and Alloys in Food Environments 59 Audrey ALLION-MAURER 4.1. Introduction 59 4.2. Metals and alloys 59 4.3. Suitability for food contact 70 4.4. Durability of materials 71 4.5. Conclusion 72 4.6. References 72 Chapter 5. Role of Surfaces and Microbial Phenomenon 75 Anthony J. SLATE, Joels S. T. WILSON-NIEUWENHUIS, Joshua H. SPALL and Kathryn A. WHITEHEAD 5.1. The complex interplay of surface properties and their modifications to prevent bacterial binding 75 5.2. Introduction 75 5.3. Surface physicochemistry 77 5.4. Surface chemistry 82 5.5. Surface topography 90 5.6. Conclusion 99 5.7. References 99 Chapter 6. Hygienic Design -- Factory 115 John HOLAH 6.1. Introduction 115 6.2. Barrier 1: site 118 6.3. Barrier 2: factory building 119 6.4. Barrier 3: basic to medium hygiene transfer and internal segregation. 122 6.5. Barrier 4: high hygiene areas 126 6.6. Barrier 5: product enclosure 140 6.7. References 141 Chapter 7. Hygienic Design of Processing Lines 143 Franck MOERMAN and John HOLAH 7.1. Introduction 143 7.2. Legislation, standards and guidelines covering hygienic design 144 7.3. Materials of construction 146 7.4. Surface finish: hygienic design requirements 149 7.5. Hygienic joining of materials of construction 150 7.6. Assembly and disassembly of equipment 156 7.7. No accumulation and ingress of liquids, food residues and bacteria 157 7.8. Correct mounting of sensors 160 7.9. Application of hoses 160 7.10. Drainability of surfaces and equipment components 161 7.11. Sufficient access for inspection, cleaning and disinfection 164 7.12. Framework 165 7.13. Feet 165 7.14. Hygienic design of belt conveyors 168 7.15. Hygienic design of open vessels (containers, bins, kettles) 170 7.16. Hygienic design of closed vessels 172 7.17. Good insulation practices 179 7.18. Hygienic design of valves 179 7.19. Motors 180 7.20. Hygienic design and installation of enclosures and control panels 182 7.21. Covers and guards 184 7.22. Installation of the food processing equipment in the food factory 189 7.23. Platforms, walkways, stairs and ladders 191 7.24. Conclusion 193 7.25. References 194 Chapter 8. Hygienic Design -- Consequences on Surface Contamination and Cleaning 197 Thierry BÉNÉZECH and Christine FAILLE 8.1. Introduction 197 8.2. Surface contamination 197 8.3. Surface cleaning 202 8.4. Acknowledgments 204 8.5. References 205 Chapter 9. Cleaning Operations -- State of the Art 209 Hein TIMMERMAN 9.1. Introduction 209 9.2. Soils 210 9.3. Cleaning and disinfecting best practices 210 9.4. Common cleaning and disinfection issues 213 9.5. Trends in cleaning and disinfection 215 9.6. Conclusion 217 Chapter 10. Novel Cleaning Methods 219 Heni DALLAGI, Piyush KUMAR JHA, Christine FAILLE and Thierry BÉNÉZECH 10.1. Introduction 219 10.2. Mechanical action 220 10.3. Chemical and biological cleaning methods 228 10.4. Conclusion 232 10.5. Acknowledgments 232 10.6. References 233 Chapter 11. Surface Disinfection -- State of the Art 239 Susana FERNANDES, Isabel OLIVEIRA, Inês B. GOMES and Manuel SIMÕES 11.1. Introduction 239 11.2. Biocides for industrial application 240 11.3. Biofilm as a resistant or unsusceptible form to biocides 253 11.4. Conclusion 256 11.5. Acknowledgments 256 11.6. References 257 Chapter 12. Surface Disinfection -- New Approaches 269 Isabel OLIVEIRA, Susana FERNANDES, Manuel SIMÕES and Inês B. GOMES 12.1. Introduction 269 12.2. New disinfectants. 271 12.3. Improved methods for disinfection 278 12.4. Self-disinfecting surfaces 281 12.5. Acknowledgments 287 12.6. References 287 Chapter 13. Food Safety in Supply Chains 301 Marc MAUERMANN, Andre BOYE, Max HESSE, Enrico FUCHS, Roman MURCEK, Vincent EISENRAUCH, Tilman KLAEGER and Jialiang YIN 13.1. Food transport container 302 13.2. Technological approaches and innovation supporting food safety 313 13.3. References 328 Chapter 14. Food Safety Risk Prevention at the Consumer Level 333 Gyula KASZA and Tekla IZSÓ 14.1. Role of consumers in risk prevention -- the last step in the food chain 333 14.2. Insights into knowledge, awareness, attitudes in relation to consumers' behavior 337 14.3. Preventive risk communication in practice 342 14.4. Future solutions for reducing risks at the consumer level 352 14.5. References 353 List of Authors 361 Index 365
Thierry Bénézech is research director at INRAE. His research areas include hygienic engineering, hygienic design of food equipment, cleaning operation improvement and strategies to mitigate related environmental impacts. Christine Faille is research director at INRAE and is the leader of a research team specialized in phenomena occurring at interfaces between bacteria (spores and biofilms) and materials in the food sector.
