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Verification of X-ray bone detection


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#1 bjohnson

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Posted 31 October 2019 - 06:58 PM

I'm not currently using x-ray as a CCP or preventive control for bone specifically, but I do have an x-ray in place already, and I believe I can make production more efficient by eliminating bone at this point in my process. Unfortunately, none of the major suppliers I'm aware of are able to provide a meaningful response to my inquiries, and I can't seem to find anyone that sells a traceable standard for bone.

 

I have a few questions:

 

  1. How relevant is the species from which the bone originated, assuming it will be significantly more dense than the heterogeneous product it's being compared to by the x-ray (e.g. soups and stews)
  2. Is there a material that industry and regulators have agreed is an acceptable analogue to bone for the purposes of in-process verification?
  3. Does anyone have a recommendation for where the best place would be to continue my search for a test standard that is both traceable and could be used for validation and in-process verification that bone detection is working?

Thanks in advance!


Edited by bjohnson, 31 October 2019 - 06:59 PM.


#2 Charles.C

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Posted 01 November 2019 - 12:18 PM

Bone in what ?

 

The technique has been used in the fish industry for many decades.

The concept of a "hazardous" bone exists.


Kind Regards,

 

Charles.C


#3 bjohnson

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Posted 01 November 2019 - 03:10 PM

If I'm understanding the question correctly, the bone could be present in soups and stews as described in my original post. I'm specifically concerned with detecting bones originating from chicken and/or beef.

 

I understand that bones can be hazardous; I intended to convey that I can make my process more efficient by moving the CCP to the x-ray that's currently in-place as opposed to the current detection and elimination step that's classified as the CCP. My predicament is that I can't have a CCP if I can't challenge it.



#4 Charles.C

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Posted 01 November 2019 - 03:35 PM

If I'm understanding the question correctly, the bone could be present in soups and stews as described in my original post. I'm specifically concerned with detecting bones originating from chicken and/or beef.

 

I understand that bones can be hazardous; I intended to convey that I can make my process more efficient by moving the CCP to the x-ray that's currently in-place as opposed to the current detection and elimination step that's classified as the CCP. My predicament is that I can't have a CCP if I can't challenge it.

 

It doesn't exactly solve yr problem but you may find this thread of some interest -

 

https://www.ifsqn.co...ction-of-bones/


Kind Regards,

 

Charles.C





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