||Welcome and Chairman's introduction
Dr Isabelle Guelinckx, ILSI
||Environmental monitoring introduction: why do it, pathogens and hygiene indicators
Awaiting speaker confirmation
||How to sample – pros and cons
Dr Roy Betts, Campden BRI
||Monitoring for ready-to-eat products
Dr John Holah, Principal Corporate Scientist, Holchem Laboratories Ltd.
The presentation will consider why environmental monitoring and verification is required based on the 5-Point Pathogen Control Model. In this model, sources of pathogens, and the vectors on which they can cross-contaminate the environment and food products, are identified in the (typically) RTE high hygiene food manufacturing areas (buildings, services, equipment, utensils, and operatives etc.). Following the identification of such sources and vectors, control plans are put in place to eliminate them or reduce their risk. Controls are then monitored, to ensure that they are working correctly, and verified by the development of a microbiological environmental sampling plan. The sampling plan also establishes ‘collector’ samples, which maximise the detection of pathogens by e.g. sampling a composite of residues of the food product on food processing equipment or objects that have been in contact with large surface areas (e.g. cleaning equipment, hands, footwear, wheels, drains). In a mature sampling plan, if no pathogens are found in the collector samples, and barrier, source, vector and cleaning controls are effective, there is a reasonable probability of no pathogens being present in the high hygiene environment.
Dr Isabelle Guelinckx, ILSI
||Environmental monitoring in the dairy sector
Dr Francois Bourdichon, Chair of the Standing Committee on
Microbiological Hygiene of the IDF, Action Team Leader Processing Environment Monitoring
Processing Environment Monitoring has been promoted for the past 20 years as a proactive approach to avoid product contamination.
Recent Dairy food related episodes (S. Agona and S. Poona for Infant Formulation, L.spp and L.monocytogenes for
Queso Fresco) show that the implementation and the preventive / corrective action plan are presently not in place everywhere.
There is still a gap in the science and the factory application. After the publication of the dedicated bulletin on Listeria spp.
and Listeria monocytogenes - Significance in Dairy Production.
IDF has decided in the program of work of the SCMH (Standing Committee on Microbiological Hygiene) to propose in an IDF Bulletin the
WHY, WHAT and HOW of a processing environment monitoring program.
A factsheet (open acess) has already been published, promoting the proximity approach as recommended by the ICMSF.
On top of the surface swabbing as recommended in the ISO18593 for targeted microorganisms, NGS tools and the study of a factory
environment microbiota provides also valuable insights to ensure safe food production. When it comes to tracking down microorganisms
of concern in a processing zone, there are numerous tools, options, methods, and also regulations that need (must) to be taken in
||Monitoring in dry production environments – Specific challenges
Anett Winkler, Cargill
Over the last years processing environment monitoring (PEM) gained increasing importance in food safety programs and related legislation FDA, EU), since past outbreaks have shown the relevance of the environment as contamination pathway. PEM offers a proactive approach to identify possible microbiological contamination of the food product, where finished product testing is too reactive and not fit for purpose to detect low level of contamination. However, there are still many open questions and a lack of clarity on how to set up a meaningful program, which could provide early warnings of potential product contamination.
Dry production environments are limiting growth of microorganisms, but allowing for some specific microorganisms better survival and increased resistance to certain treatments used in food industry meant to decrease and remove them. It is therefore important to understand what are the microorganisms of concern (pathogens), where and when would they most likely be found, where the focus of PEM should be in order to be able to detect them. Also, other equally important elements of a PEM plan will be discussed, including trending and corrective actions.
||Monitoring for allergens
Dr Anton Alldrick, Campden BRI
||Virus monitoring – the SARS Cov2 story
Martin D’Agostino, Campden BRI
||Environmental monitoring in the food packaging industry
Nigel Blitz, Campden BRI
||Chairman’s overview and closing comments