Microbiological risk mitigation in the primary processing ...Microbiological risk mitigation in the...
Transcript of Microbiological risk mitigation in the primary processing ...Microbiological risk mitigation in the...
Microbiological risk mitigation inthe primary processing of plant-based raw materials
Matteo Campagnoli
Nestlé Research, Switzerland
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Outline
Inactivation studies• Washing
• Drying
• Steaming
Mild technologies & scientific challenges
Should we consider the microbiological risk for plant-based raw materials?
Guidance booklets overview
Supply chain & microbiological risk
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Creation of shared value 6
Conclusions 7
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Why we must consider the microbiological risk for plant-based raw materials
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Supply chain & microbiological risk
GAP
7 Routes of microbial
contamination• Growing field and adjacent land
• Animals
• Manure-based soil amendments
• Agricultural water
• Hygiene and human health
• Worker harvesting practices
• Equipment, premises and transportation
GMP
Mild processing
• Washing
• Drying
• Steaming
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Supply chain & microbiological risk
HarvestingGrowing ConsumerMild
processingNestlé
Control
measure, e.g.
GAP
Washing Candying /
drying
NO control
measure (RTE)
NO control
measure
e.g.
pasteurization
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Upstream supply chain & microbiological riskmanagement
Supplier Nestlé
• GFSI approved certification
• Nestlé technical audits
improve internal technical expertise
• Supplier continous improvement
voluntary training
Development of
guidance booklets and
auditing tools on mild
processing
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Translation of science into application
Scientific studies
External experts
Internal experts
Guidance booklets & auditing tools
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Mild technologies: scientific challenges
• Technologies with limited heat load (no official guidelines available)
• Product changes in moisture throughout
processing
• Dynamic microbial behaviour towards heat
resistance
• Impossibility to run prediction models
• Understand microbial inactivation at lab and pilot plant scale
• Identify suitable surrogate microorganisms
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Raw materials selection
Onion (air-drying)
Basil (air-drying)
Blueberry (candying)
Raisin (air-pasteurization)
Freeze-dried basil (steaming)
Black pepper (steaming)
Herbs & spices
Vegetables Fruits
Selection criteria:
• Volumes
• Processing at supplier
• Risk assessment for Nestlé finished products
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Inactivation studies: washing
• Collaboration with Ghent University
• Literature review on processing and inactivation
• Expert opinion on safe processing for 4 chemicals
• Delivery of one fact sheet for each chemical
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Washing booklet: content
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Inactivation studies: drying
• Definition of process conditions delivering 4 log10 reduction
• Identification of surrogate for process validations
aw 0.99
aw 0.95
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Microorganisms
• Sourced from national culture
collections
• Linked to previous outbreaks
• Linked to the specific raw material
• Known for high heat resistance
PATHOGENS
Salmonella spp
STEC
Listeria monocytogenes
Hepatitis A Virus (HAV)
SURROGATES
Enterococcus faecium ATCC
8459
Escherichia coli P1 ATCC BAA 1427
Listeria innocua
Murine Norovirus (MNV)
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Drying booklet: content
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Drying booklet: content
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Drying booklet: content
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Inactivation studies: steaming
Inoculation 1%
w/w + holding at
22°C / 4 days
PATHOGENS
Salmonella spp
STEC
Listeria monocytogenes
SURROGATES
Enterococcus faecium
ATCC 8459
Escherichia coli P1 ATCC BAA
1427
Listeria innocua
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Steaming booklet: content
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Steaming booklet: content
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Auditing tools
• 1 checklist for each technology
• Presence of scoring system
• Used as pre-audit assessment tool
• Can be used for continous
improvement at supplier level
• Booklets to support checklists
• Used for training of auditors and
suppliers
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Communication
Internal Corporate Quality
Supplier Quality Assurance Network
Procurement
External Product Associations
Health Authorities
Private companies
Corporate website:
https://www.nestle.com/aboutus/suppliers
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Shared value creation
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Conclusions In the supply chain of mildly processed raw materials, it is keyto minimize microbiological contamination and maximizeinactivation.
The R&D work done provides clear guidance on the microbialsurrogates to use on each technology for process validationsand the key process parameters to control for maximizingmicrobiological inactivation.
Mild technologies (e.g. air-drying) tipically applied for qualityobjectives and not food safety, could also be considered controlpoints for microbiological hazards.
In the abscence of globally recognized guidelines, mild processconditions need a validation study to prove safety.
Acknowledgments
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University of Gent, Belgium:
Prof. Mieke Uyettendaele
Prof. Frank Devlieghere
Prof. Imca Sampers
Zijin (Cece) Zhou
Bühler:
Nicolas Meneses
Nestlé Research:
Sophie Zuber
Françoise Julien-Javaux
Matteo Campagnoli
Frederique Cantergiani
Laurence Blayo
Thierry Putallaz
Sophie Butot
Lise Michot
Xi Bai
Yingyi Zhang
Adrianne Klijn
Mireille Moser
Questions…
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