fbtechreview.comJUNE - JULY 20248in myviewIn today's food manufacturing industry, the battle against foodborne pathogens remains an ongoing challenge. The consequences of contamination can be dire, not just for consumer health but also for a company's reputation and bottom line. To navigate this landscape successfully, a multifaceted approach is required, encompassing stringent protocols, advanced technologies, and a holistic culture committed to food safety.Keeping Foodborne Pathogens Out ­ Why it matters:The importance of keeping foodborne pathogens out of the production process cannot be overstated. Pathogens like Salmonella, E. coli, Listeria, and others pose severe health risks, leading to illnesses, hospitalizations, and even fatalities. Moreover, outbreaks can result in massive recalls, lawsuits, damage to brand reputation, and substantial financial losses to the companies.Hygienic & Sanitary Facility and Equipment Design:The foundation of preventing foodborne pathogens starts with the design of facilities and equipment. Implementing stainless steel surfaces, ensuring proper drainage, minimizing crevices, and using equipment designed for easy cleaning and sanitation are essential measures. An environment designed with hygiene in mind significantly reduces the risk of pathogen contamination.Highly Effective Engineering and Maintenance Programs:Regular maintenance and efficient engineering practices are crucial. Machinery breakdowns or malfunctions can create environments conducive to pathogen growth. Strict maintenance schedules, equipment testing, prompt repairs and hygienic maintenance equipment release procedures are imperative to uphold the integrity of the production process.Microbiological Risk Analysis Methods on the HACCP/Food Safety Plan:Incorporating highly effective microbiological risk analysis methods into the Hazard Analysis and Critical Control Points (HACCP) and the Food Safety Plan is pivotal. This involves a thorough assessment of potential hazards in ingredients, packaging materials and at each stage of production and the implementation of preventive measures to mitigate these risks.Ingredients and Raw Material Quality:The quality of ingredients and raw materials directly impacts the safety of the final product. Rigorous supplier vetting, ingredients risk analysis, testing, and adherence to strict quality standards ensure that the materials entering the production chain are free from pathogens and contaminants.Effective Production Process Controls:Implementing precise controls throughout the production process is vital. Monitoring critical control points, ensuring proper temperatures, times, and conditions during processing significantly reduces the risk of pathogen proliferation.Excellent Employee Training & Education:Employees are the frontline defense against foodborne pathogens. Comprehensive training on GMP/hygiene practices, proper handling procedures, and protocols for identifying and reporting potential BY RIAZ AHAMADEEN, VICE PRESIDENT OF QUALITY/FOOD SAFETY & REGULATORY ­ NORTH AMERICA, OATLY INC. HOW TO OVERCOME CURRENT CHALLENGES WITH FOODBORNE PATHOGENS IN THE FOOD MANUFACTURING INDUSTRY?Riaz Ahamadeen
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