14 replies to this topic

[Omoware]

Hello everyone,

 

I am wondering if everyone can share how they determine what microorganism or pathogen a product is susceptible to. I do this by researching all ingredients used in the product when we develop new products. I want to be sure I am doing it right or if there is a better/advance/technical way to do this. Everyone's share of knowledge will be highly appreciated.

 

Thanks in anticipation!

[GMO]

There are certain pathogens associated with different food groups and others which are more ubiquitous. For example, any chilled factory processing ready to eat or reheat, the factory itself becomes a potential Listeria monocytogenes risk. What is it you're processing?

[Slab]

ICMSF is a good resource for this 

 

Here is the second edition from my own library:  ICMSF 2.pdf   812.8KB   14 downloads

 

But, yeah just research industry, regulatory, and academia for determining microbiological hazards for the finished product.

 

 

[Tony-C]

Hi Omoware,

 

Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry is a useful reference.

In particular: Appendix 1: Known or Reasonably Foreseeable Hazards (“Potential Hazards”) and A1.10 Tables of Known or Reasonably Foreseeable (“Potential”) Food-Related Biological Hazards.

 

For less common products I would normally be steered by the food category they fell into.

 

Kind regards,

 

Tony

[GMO]

The "bad bug book" is another good resource. 

 

Bad Bug Book (Second Edition) | FDA

[SHQuality]

No matter how uncommon a food product is to you, there will be a companies who are specialized in that type of product. I have found that each type of product has an organization that represents multiple businesses in that field together and they often publish standards that include biological hazards in their field. I've literally read up on products I was unfamiliar with using the information from such organizations.

[Omoware]

There are certain pathogens associated with different food groups and others which are more ubiquitous. For example, any chilled factory processing ready to eat or reheat, the factory itself becomes a potential Listeria monocytogenes risk. What is it you're processing?

Thanks!

We process RTE sauces and condiment (mostly cold mix, no cooking)

[SHQuality]

Hello everyone,

 

I am wondering if everyone can share how they determine what microorganism or pathogen a product is susceptible to. I do this by researching all ingredients used in the product when we develop new products. I want to be sure I am doing it right or if there is a better/advance/technical way to do this. Everyone's share of knowledge will be highly appreciated.

 

Thanks in anticipation!

When you don't include a kill-step in your processing, your final product is a high risk susceptible to most pathogens, including environmental contamination that didn't necessarily come from an ingredient. The only way to get this right is to make sure your product is acidic enough and that it is impossible for pathogens to grow to dangerous levels during its shelf life. Keep in mind that particulate matter can cause micro-environments with local differences in pH and such.

 

And all this needs to be validated.

[Omoware]

ICMSF is a good resource for this 

 

Here is the second edition from my own library: ICMSF 2.pdf

 

But, yeah just research industry, regulatory, and academia for determining microbiological hazards for the finished product.

Thanks a lot for this. It is a very helpful information.

[Omoware]

When you don't include a kill-step in your processing, your final product is a high risk susceptible to most pathogens, including environmental contamination that didn't necessarily come from an ingredient. The only way to get this right is to make sure your product is acidic enough and that it is impossible for pathogens to grow to dangerous levels during its shelf life. Keep in mind that particulate matter can cause micro-environments with local differences in pH and such.

 

And all this needs to be validated.

Thanks!

[Omoware]

Hi Omoware,

 

Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry is a useful reference.

In particular: Appendix 1: Known or Reasonably Foreseeable Hazards (“Potential Hazards”) and A1.10 Tables of Known or Reasonably Foreseeable (“Potential”) Food-Related Biological Hazards.

 

For less common products I would normally be steered by the food category they fell into.

 

Kind regards,

 

Tony

Thanks Tony! I really appreciate this.

[Omoware]

Thanks Tony! I really appreciate this.

Thanks again Tony. This information is very helpful.

[GMO]

One mistake I've seen in some applications like this is a combination of things; firstly assuming a pH where a pathogen can't grow is the same as a pH where a pathogen will die. That's not necessarily the case, so that's worth considering.

Secondly, the finished product application. Sauces and condiments may, on the surface, look like they have obvious uses with consumers but also consider, are they being sold (intentionally or otherwise) to manufacturers who may use them in dishes or combined items? Or could reasonably expected consumer misuse occur?

 

For example, your condiments could be used as a layer of a sandwich and be put in contact with other ingredients with higher water activity. If a pathogen was present but at a low level, could that cause growth?

 

If you're not heat treating yourself, I'd be inclined to buy in ingredients which are, even if you're using a low pH formulation. Especially things like dried onion, garlic and spices which can be particularly "buggy" if not heat treated.

[Omoware]

The "bad bug book" is another good resource. 

 

Bad Bug Book (Second Edition) | FDA

Thanks!

[Scampi]

Here's another great resource

 

https://active.inspe...introe.aspx?i=1