scholarly journals Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages

2015 ◽  
Vol 81 (20) ◽  
pp. 7088-7097 ◽  
Author(s):  
Jenni Hultman ◽  
Riitta Rahkila ◽  
Javeria Ali ◽  
Juho Rousu ◽  
K. Johanna Björkroth
Keyword(s):  
Food Safety ◽  
Yersinia Pseudotuberculosis ◽  
Raw Materials ◽  
High Abundance ◽  
Processing Plant ◽  
Production Plant ◽  
Content Type ◽  
Raw Meat ◽  
Cold Tolerant ◽  
Plant Surfaces

ABSTRACTRefrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality fluctuation with occasional spoilage manifestations during shelf life. A total of 195 samples were subjected to culturing and amplicon sequence analyses. Abundant mesophilic psychrotrophs were detected within the microbiomes throughout the different compartments of the production plant environment. However, each of the main genera of food safety and quality interest, e.g.,Leuconostoc,Brochothrix, andYersinia, had their own characteristic patterns of contamination. Bacteria from the genusLeuconostoc, commonly causing spoilage of cold-stored, modified-atmosphere-packaged foods, were detected in high abundance (up to >98%) in the sausages studied. The same operational taxonomic units (OTUs) were, however, detected in lower abundances in raw meat and emulsion (average relative abundance of 2% ± 5%), as well as on the processing plant surfaces (<4%). A completely different abundance profile was found for OTUs phylogenetically close to the speciesYersinia pseudotuberculosis. These OTUs were detected in high abundance (up to 28%) on the processing plant surfaces but to a lesser extent (<1%) in raw meat, sausage emulsion, and sausages. The fact thatYersinia-like OTUs were found on the surfaces of a high-hygiene packaging compartment raises food safety concerns related to their resilient existence on surfaces.

Evaluating the biological safety of raw materials accepted for a meat processing enterprise

2021 ◽  
Vol 9 (16) ◽  
pp. 49-56
Author(s):  
Iryna Vlasenko ◽  
◽  
Tetiana Semko ◽  
Olga Ivanishcheva ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Industrial Safety ◽  
Special Method ◽  
Physical Factors ◽  
Processing Plant ◽  
The European Union ◽  
Meat Processing ◽  
Raw Meat ◽  
Microbiological Methods ◽  
Meat Packing

The article describes the problems in assessing the safety of raw materials in the meat processing industry and ways to solve these problems. The issue raised is important from the industrial safety point of view. The purpose of the article is to analyze biological hazards as an element of the procedure of checking the criterion of the examination’s effectiveness when accepting raw meat at a meat processing plant. Subject of research: raw meat accepted at the meat processing plant, "decision tree" at the stage of raw meat acceptance, initial and residual proteolytic microflora, control-critical points of veterinary-sanitary expertise. Materials and methods. General scientific methods of cognition are applied: analysis, synthesis, abstraction, deduction. For the study and comprehensive analysis of its object monographic, as well as a special method of research, an abstract-logical one, are used. In the course of performance of the work, microbiological methods of research are used: microscopy of preparations, inoculation on nutrient media. The information base of the research consists of the legislative and regulatory acts of Ukraine and the Regulations of the European Union in force, Codex Alimentarius standards, scientific works of domestic and foreign scientists, the authors' own observations .Results of research. The research was conducted in the laboratory of Lityn Meat-Packing Plant, in Vinnytsia Region. Identified hazards found at the stage of acceptance of raw materials are controlled by veterinary examination, namely the points of veterinary and sanitary control. Examination of raw materials takes into account the control of biological, chemical and physical factors in obtaining raw materials, purchase and processing, preparation for production, distribution, sale and consumption of the finished product. In the conditions of the enterprise LLC Lityn Meat-Packing Plant the procedure of identification of dangerous factors at the stage of acceptance of raw meat was carried out and 4 control points were established. Scope: the results of the study are recommended for use in meat processing enterprises.

Purchase, storage, and preparation of eggs and poultry in selected European countries

2015 ◽  
Vol 117 (2) ◽  
pp. 749-765 ◽  
Author(s):  
Kadri Koppel ◽  
Loreida Timberg ◽  
Roman Shalimov ◽  
Laura Vázquez-Araújo ◽  
Angel A. Carbonell-Barracchina ◽  
...  
Keyword(s):  
Food Safety ◽  
Room Temperature ◽  
European Countries ◽  
Foodborne Illnesses ◽  
Content Type ◽  
Raw Meat ◽  
Poultry Products ◽  
Almost All ◽  
Raw Poultry ◽  
Cutting Boards

Purpose – Foodborne illnesses are often related to raw and cooked poultry and meat, eggs, and their products. Consumer practices related to these foods have been studied in many countries, however, little comparison has been made among different countries. The purpose of this paper is to characterize consumers’ purchase, storage, handling, and preparation of poultry products and eggs in four European countries: Russia, Estonia, Italy, and Spain. Design/methodology/approach – Approximately 100 selected consumers in each location completed a questionnaire that included sections about poultry products and eggs purchase temperatures and locations, storage locations such as refrigerator, freezer, or cabinet, and preparation such as washing eggs and poultry before cooking, and the use of cutting boards. Findings – Although educating consumers in European countries is common, some food safety aspects may need to be additionally addressed. The results indicated differences in purchase and storage practices of raw eggs. In Russia and Estonia consumers who participated in the study purchased both refrigerated and room temperature eggs whereas in Italy (84 percent) and Spain (87 percent) eggs typically were purchased at room temperature. However, almost all consumers in all countries stored eggs in the refrigerator. In Russia 70 percent of the consumers who participated in the study immediately froze raw meat, poultry, or seafood after purchase; while in other countries about a quarter of the consumers froze the raw meat. Research limitations/implications – This research was limited by the number of respondents in each country that does not allow extrapolation of results. Originality/value – Food preparation practices revealed behavior that supports cross-contamination during cooking, such as washing raw poultry and eggs. A uniform approach to food safety practices related research, such as presented in this study, would help define overlapping critical points in consumer behavior and create educational messages based on the information gathered.

Maintenance scheduling of a cheddar cheese manufacturing plant based on RAM analysis

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Panagiotis Tsarouhas
Keyword(s):  
Cheddar Cheese ◽  
Processing Plant ◽  
Production Plant ◽  
Manufacturing Plant ◽  
Maintenance Policy ◽  
Real Time System ◽  
Content Type ◽  
Pareto Analysis ◽  
Workplace Conditions ◽  
Ram Analysis

PurposeThe purpose of this research is to calculate and enhance the cheese cheddar manufacturing plant efficiency under actual workplace conditions by measuring reliability, availability and maintainability (RAM) indices. The authors highlight how RAM analysis is important in determining periodic maintenance and in scheduling and managing the appropriate maintenance policy.Design/methodology/approachThe current work is conducted using statistical approaches to evaluate failure and repair statistics. The RAM estimation was calculated on the basis of quantitative data obtained over a span of 32 months. Descriptive statistics, Pareto analysis, as well as the presumption of independence were ensured through trend and serial correlation tests. In addition, the reliability and maintainability of the cheddar cheese processing plant and its machines were calculated at various mission periods.FindingsThe primary goal of the implementation approach is to understand the fault patterns and the accurate quantitative assessment of the reliability and maintainability of the cheddar production plant. The findings revealed the essential aspects of the line, which need improvement by an appropriate maintenance program.Originality/valueThis study is intended to serve to highlight the RAM assessment and its impact on the performance of the real-time system. The benefit of the technique is the continual control of the manufacturing process by means of acceptable indexes, whose use corresponds to a continuous improvement process.

scholarly journals A simulated annealing algorithm for the allocation of production resources in the food catering industry

2020 ◽  
Vol 122 (7) ◽  
pp. 2139-2158 ◽  
Author(s):  
Alessandro Tufano ◽  
Riccardo Accorsi ◽  
Riccardo Manzini
Keyword(s):  
Simulated Annealing ◽  
Food Safety ◽  
Food Quality ◽  
Simulated Annealing Algorithm ◽  
Production Plant ◽  
Content Type ◽  
Multi Objective ◽  
Catering Industry ◽  
Annealing Algorithm

PurposeThis paper addresses the trade-off between asset investment and food safety in the design of a food catering production plant. It analyses the relationship between the quality decay of cook-warm products, the logistics of the processes and the economic investment in production machines.Design/methodology/approachA weekly cook-warm production plan has been monitored on-field using temperature sensors to estimate the quality decay profile of each product. A multi-objective optimisation model is proposed to (1) minimise the number of resources necessary to perform cooking and packing operations or (2) to maximise the food quality of the products. A metaheuristic simulated annealing algorithm is introduced to solve the model and to identify the Pareto frontier of the problem.FindingsThe packaging buffers are identified as the bottleneck of the processes. The outcome of the algorithms highlights that a small investment to design bigger buffers results in a significant increase in the quality with a smaller food loss.Practical implicationsThis study models the production tasks of a food catering facility to evaluate their criticality from a food safety perspective. It investigates the tradeoff between the investment cost of resources processing critical tasks and food safety of finished products.Social implicationsThe methodology applies to the design of cook-warm production. Catering companies use cook-warm production to serve school, hospitals and companies. For this reason, the application of this methodology leads to the improvement of the quality of daily meals for a large number of people.Originality/valueThe paper introduces a new multi-objective function (asset investment vs food quality) proposing an original metaheuristic to address this tradeoff in the food catering industry. Also, the methodology is applied and validated in the design of a new food production facility.

ON THE PROCESSING OF HEMATITE RAW MATERIALS AT THE KRYVOROZHSK MINING AND PROCESSING PLANT OF OXIDIZED ORE ON TECHNOLOGY OF DIRECT RECOVERY ITmk3

2018 ◽  
pp. 32-37
Author(s):  
P.I. Loboda ◽  
Younes Razaz ◽  
S. Grishchenko
Keyword(s):  
Magnetic Properties ◽  
Cast Iron ◽  
Iron Content ◽  
Raw Materials ◽  
Direct Reduction ◽  
Processing Plant ◽  
High Iron Content ◽  
High Iron ◽  
Direct Restoration ◽  
First Time

Purpose. To substantiate the efficiency of processing hematite raw materials at the Krivoy Rog Mining and Processing Plant of Oxidized Ores using the direct reduction technology itmk3®. Metodology. Analysis of the results of the itmk3® direct restoration technology developed by Kobe Steel Ltd., Japan and Hares Engineering GmbX, Austria, with a view to using it to process Krivbass hematite ores into granulated iron (so-called “nuggets”). Findings. The involvement in the production of hematite ores (oxidized quartzite) of Krivbass with high iron content, but with low magnetic properties for their processing into granular cast iron is grounded. Originality. The use of itmk3® direct reduction technology from Kobe Steel Ltd., Japan and Hares Engineering GmbH, Austria for the processing of Krivbass hematite ores into granular cast iron is justified for the first time. Practical value. The efficiency of the use of hematite ores (oxidized quartzite) has been substantiated, which can significantly reduce the costs in the mining cycle for the economical production of metallurgical products.

Application of lean practices in small and medium-sized food enterprises

2013 ◽  
Vol 116 (1) ◽  
pp. 125-141 ◽  
Author(s):  
Manoj Dora ◽  
Dirk Van Goubergen ◽  
Maneesh Kumar ◽  
Adrienn Molnar ◽  
Xavier Gellynck
Keyword(s):  
Food Processing ◽  
Lean Manufacturing ◽  
Raw Materials ◽  
Current Status ◽  
Food Sector ◽  
Statistical Process ◽  
Content Type ◽  
Lean Practices ◽  
The Status ◽  
Manufacturing Techniques

Purpose – Recent literature emphasizes the application of lean manufacturing practices to food processing industries in order to improve operational efficiency and productivity. Only a very limited number of studies have focused on the implementation of lean manufacturing practices within small and medium-sized enterprises (SMEs) operating in the food sector. The majority of these studies used the case study method and concentrated on individual lean manufacturing techniques geared towards resolving efficiency issues. This paper aims to analyze the status of the lean manufacturing practices and their benefits and barriers among European food processing SMEs. Design/methodology/approach – A structured questionnaire was developed to collect data. A total of 35 SMEs' representatives, mostly CEOs and operations managers, participated in the survey. The study investigated the role of two control variables in lean implementation: size of the company and country of origin. Findings – The findings show that lean manufacturing practice deployment in food processing SMEs is generally low and still evolving. However, some lean manufacturing practices are more prevalent than others; e.g. flow, pull and statistical process control are not widely used by the food processing SMEs, whereas total productive maintenance, employee involvement, and customer association are more widespread. The key barriers encountered by food SMEs in the implementation of lean manufacturing practices result from the special characteristics of the food sector, such as highly perishable products, complicated processing, extremely variable raw materials, recipes and unpredictable demand. In addition, lack of knowledge and resources makes it difficult for food processing SMEs to embark on the lean journey. Originality/value – The gap in the literature regarding the application of lean manufacturing in the food sector is identified and addressed in this study. The originality of this paper lies in analyzing the current status of the use of lean manufacturing practices among food SMEs in Europe and identifying potential barriers.

Global food safety: determinants are Codex standards and WTO's SPS food safety regulations

2014 ◽  
Vol 11 (2) ◽  
pp. 176-191 ◽  
Author(s):  
Rajneesh Mahajan ◽  
Suresh Garg ◽  
P.B. Sharma
Keyword(s):  
Food Safety ◽  
Research Work ◽  
The Body ◽  
Successful Implementation ◽  
Processed Food ◽  
Food Sector ◽  
Content Type ◽  
Safety Regulations ◽  
Food Safety Regulations ◽  
Global Food

Purpose – The purpose of this paper is to investigate perspective in explaining how global food safety can be created through stringent implementation of Codex and World Trade Organization (WTOs) Sanitary and Phytosanitary food safety regulations and suggests the appropriate food safety system for India. Design/methodology/approach – The study has been deployed a survey questionnaire using a sample of Indian Processed food sector. In order to collect data 1,000 supply chain professional were contacted for seeking their consent to be part of the survey. Whereas total responses collected were 252 from Delhi and NCR, with response rate 25.2 percent. The data collected was empirical tested using descriptive statistics, correlation analysis, regression and ANOVA. Findings – The results and discussions indicate that all the global food safety norms laid down by WTO such as goods manufacturing practices, good hygienic practice, hazard analysis critical control point, has been developed to embody principles of safe food processing sector globally. India has also developed their food safety norms as per laid down principles by WTO. Originality/value – The present research work makes an important contribution to the body of literature on global food safety. The paper has important implications for the processed food sector since it tries to bring out practices which would help in successful implementation of global food safety standards. It is useful for academic food research as well as for processed food corporate.

scholarly journals Occurrence of Antimicrobial-Resistant Escherichia coli and Salmonella enterica in the Beef Cattle Production and Processing Continuum

2014 ◽  
Vol 81 (2) ◽  
pp. 713-725 ◽  
Author(s):  
John W. Schmidt ◽  
Getahun E. Agga ◽  
Joseph M. Bosilevac ◽  
Dayna M. Brichta-Harhay ◽  
Steven D. Shackelford ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Salmonella Enterica ◽  
Generation Cephalosporin ◽  
Resistant Bacteria ◽  
Processing Plant ◽  
Cattle Production ◽  
Content Type ◽  
E Coli ◽  
Beef Processing ◽  
Tract Infections

ABSTRACTSpecific concerns have been raised that third-generation cephalosporin-resistant (3GCr)Escherichia coli, trimethoprim-sulfamethoxazole-resistant (COTr)E. coli, 3GCrSalmonella enterica, and nalidixic acid-resistant (NALr)S. entericamay be present in cattle production environments, persist through beef processing, and contaminate final products. The prevalences and concentrations of these organisms were determined in feces and hides (at feedlot and processing plant), pre-evisceration carcasses, and final carcasses from three lots of fed cattle (n= 184). The prevalences and concentrations were further determined for strip loins from 103 of the carcasses. 3GCrSalmonellawas detected on 7.6% of hides during processing and was not detected on the final carcasses or strip loins. NALrS. entericawas detected on only one hide. 3GCrE. coliand COTrE. coliwere detected on 100.0% of hides during processing. Concentrations of 3GCrE. coliand COTrE. colion hides were correlated with pre-evisceration carcass contamination. 3GCrE. coliand COTrE. coliwere each detected on only 0.5% of final carcasses and were not detected on strip loins. Five hundred and 42 isolates were screened for extraintestinal pathogenicE. coli(ExPEC) virulence-associated markers. Only two COTrE. coliisolates from hides were ExPEC, indicating that fed cattle products are not a significant source of ExPEC causing human urinary tract infections. The very low prevalences of these organisms on final carcasses and their absence on strip loins demonstrate that current sanitary dressing procedures and processing interventions are effective against antimicrobial-resistant bacteria.

Agricultural marketing and food safety in China: a utility perspective

2014 ◽  
Vol 4 (1) ◽  
pp. 23-31 ◽  
Author(s):  
David L. Ortega ◽  
Colin G. Brown ◽  
Scott A. Waldron ◽  
H. Holly Wang
Keyword(s):  
Food Safety ◽  
Design Methodology ◽  
Numerical Data ◽  
Marketing System ◽  
Agricultural Marketing ◽  
Content Type ◽  
Safety Issues ◽  
Time Form ◽  
Made In ◽  
Chinese Food

Purpose – The purpose of this paper is to explore Chinese food safety issues by analysing select incidents within he Chinese agricultural marketing system. Design/methodology/approach – A marketing utility framework is utilized to discuss some of the major food safety incidents in China and potential solutions are explored. Findings – The paper finds that food safety issues arise from problems of asymmetric information which leads to the profit seeking behaviour of agents distorting rather than enhancing the creation of one of the four types or marketing utility (time, form, place and possession). Additionally, structural causes found within the Chinese food marketing system have contributed to the food safety problems. Research limitations/implications – This is not an empirical research with numerical data. Originality/value – This study is one of the first to address Chinese food safety problems from an agricultural marketing utility perspective. Key anecdotes are used to support the claims made in this study.

An industry perspective

2015 ◽  
Vol 7 (1) ◽  
pp. 78-89 ◽  
Author(s):  
Joanne Taylor ◽  
Jean Pierre Garat ◽  
Samer Simreen ◽  
Ghida Sarieddine
Keyword(s):  
Food Safety ◽  
United Arab Emirates ◽  
Safety Culture ◽  
Safety Management ◽  
Regulatory Compliance ◽  
Content Type ◽  
Roles And Responsibilities ◽  
Management Standards ◽  
The Impact ◽  
Food Safety Culture

Purpose – This paper aims to outline the food safety roles and responsibilities within the industry that play an important role in the success of government initiatives, demonstrated using a new model of Food Safety Culture Excellence. It is the sixth article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry. Design/methodology/approach – A case study is used to demonstrate the impact of auditing the 16 dimensions of Food Safety Culture Excellence in practice. The business selected was the first in Abu Dhabi to achieve regulatory compliance for HACCP-based food safety management, and the first to conduct a Food Safety Culture Excellence audit in the United Arab Emirates. Findings – This article demonstrates how the concept of food safety culture works in practice, using the Food Safety Culture Excellence Model with four categories and 16 dimensions. It demonstrates how the auditing of culture within a business can highlight strengths and weaknesses and facilitate continual improvement. Originality/value – The article represents the first published model of Food Safety Culture Excellence, an extensively researched and tested model developed by Taylor Shannon International Ltd. and launched in conjunction with Campden BRI in 2014. It also demonstrates the first audit of the model in practice.

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