Better Training for Safer Food BTSF. Process CCP identification in cheese production and scientific safety assurance indicators.

Transcription

1 Better Training for Safer Food BTSF Process CCP identification in cheese production and scientific safety assurance indicators Paolo Daminelli

2 Microbiological risk analysis Use of computational tools as decision aid in microbial risk analysis Predictive model used by Industry Regulatory agency Academy improve food safety qmra 2

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4 For a better understanding... Italian cheeses 457 kind of cheeses in Italy (OJ ) cheese factory that produce TON (ISTAT) euro export market value +20% in value, +8% in quintal (ISTAT) Grana Padano mozzarella Gorgonzola Taleggio 4

5 Cheese process Preservation of constituents of milk (fat and protein) via isoelectric (acid) or enzymatic (rennet) coagulation and curd ripening Two of the principles of food preservation: lactic acid fermentation and reduction of water activity Temperature? It is not mentioned Which are the safety indicators? 5

6 How to improve the cheese safety I need to know: The hazard The CCP of process and storage The behaviour of the hazard in the substrate trough database, literature, experimental design (Dynamic ph, aw, temp, LAB) DATA BANK information 6

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8 Primary model: Dmfit a tool to calculate the rate of observed data Data fit with different model 8

9 Secondary model a tool to predict how the environment affect the rate Compare observed data with prediction 9

10 Predictive model: : growth, death, survival Dynamic model: The rate changes As a function of T,pH,aw,CO

11 Flow chart is too poor to characterise the CCP milk coagulation cutting the curd whey drainage curing 11

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14 Safety criteria Following Regulation (EC) 2073/2005 Salmonella spp. Listeria monocytogenes Staphylococcal enterotoxins 14

15 Safety criteria Absence in 25 g (Ss) Absence in 25 g or 100 cfu/g(lm) Ready-to-eat foods are able or not to support the growth of L. monocytogenes Products placed on the market during their shelf-life or Before the food has left the immediate control of the food business operator who has produced it 15

16 Safety criteria Unable to support the growth Products with ph 4.4 or aw 0.92, Products with ph 5.0 and aw 0.94, Products with a shelf-life of less than five days shall be automatically considered to belong to this category. Other categories of products can also belong to this category, subject to scientific justification. 16

17 Process hygiene criteria: During the manufacturing process when the E. coli and coagulase positive staphylococci count is expected to be highest. Improvements in production hygiene and selection of raw materials. We need to know the process. 17

18 Cheese Process Many cheeses many processes It is not possible to standardize.. we need to know each process Raw material milk (cows, goats, sheep), starter cultures (?), rennet, heat treatment, salt, spices Cheese-making equipment, personal cleanliness 18

19 Cheese characterization High variability of processes We need a databank (ARS Alimentaria) to: Collect information for each process Have detailed description of each steps Time temperature ratio during cheese making Chemical, physical, indigenous bacterial CCP 19

20 Cheese characterization IZS web site to give technical and scientific information about the identity, the quality and the safeness of Italian food Different level of availability Bacterial, chemical and physical description An example Grana Padano 20

21 Ars-alimentaria.it Technical description 21

22 Use of ars-alimentaria to know The ccp process of cheese and the steps of the hurdle technology Temperature during the process Behaviour of indigenous flora in cheese ph and aw profile process Challenge test with the description of the pathogens behaviour in different kind of food 22

23 Grana Padano challenge Test Cutting Cooking lie down for 1 h 23

24 Grana Padano challenge Test Curd extraction and whey drainage 24

25 C ph Challenge Test: Grana Padano (raw milk cheese) Temperature profile ph profile temperature profile during Grana Padano process hours ph profile at the beginning of Grana Padano cheese making time h ph fit max min Boni et al Analisys of Listeria monocytogenes, Salmonella typhimurium and enteritidis and Staphilococcus aureus death rate in Grana Padano DOP cheese. 25 Veterinary Public Health and food Safety. Roma 22-23/

26 log ufc/g Listeria monocytogenes behaviour T 53 C for 1h 30 se=0.56 Dvalue=28 13 We assumed constant ph time (h) log cfu/g fit max Min latte contaminato Serie6 Serie7 latte caldo contaminato Serie9 Serie10 Boni et al Analisys of Listeria monocytogenes, Salmonella typhimurium and enteritidis and Staphilococcus 26 aureus death rate in Grana Padano DOP cheese. Veterinary Public Health and food Safety. Roma 22-23/

27 log cfu/g Salmonella spp. behaviour T 53 C for 1h 30 Se 0.24 Dvalue = time (h) log cfu/g Fit 1 max min Boni et al Analisys of Listeria monocytogenes, Salmonella typhimurium and enteritidis and Staphilococcus 27 aureus death rate in Grana Padano DOP cheese. Veterinary Public Health and food Safety. Roma 22-23/

28 Predictive model: time temp profile Grana Padano process Time (h) Yvan Le Marc IFR Norwich 28

29 Log UFC/g temperatura ( C) Predictive model time temp profile Bagoss Coculture (Pred. Listeria monocytogenes) (Pred. ph) (T. profile) (Pred. LAB) lm in Bagoss tempo (ora) Bagoss cheese Lm does not change during process 29

30 Aw Log UFC/g Raw milk as an ingredient Lm cheese made from raw milk Curd cooking temp <48 C constant ph after 1 day 5,53 Aw decreases during time Constant temperature 12 C Log Lm decreases, aw? Lab? Stress? Lm change during storage IZSLER Data Andamento dell'attività dell'acqua nel Bagoss artificialmente contaminato Aw during bagoss storage tempo (giorni) Aw regressione Andamento di Listeria monocytogenes nel Bagoss artificialmente contaminato Lm logc during bagoss storage tempo (giorni) log ufc/g regressione 30

31 phlogc(logufc/g) Temperatura C Challenge test: Taleggio cheese Lm during process and shelf life ph e andamento della concentrazione di L.monocytogenes sulla crosta del Taleggio salato a secco durante il processo e la stagionatura in funzione della temperatura Lm On Surface salted taleggio tempo (h) ph crosta taleggio durante il processo e la shelf life L.monocytogenes durante il processo L.monocytogenes durante la shelf-life soglia ph temperatura processo temperatura shelf life 31

32 phlogc(logufc/g) Temperatura C Challenge test: Taleggio cheese Lm during process and shelf life Lm In Surface salted taleggio Andamento della concentrazione di L.monocytogenes sulla pasta del Taleggio salato a secco durante il processo e la stagionatura in funzione della temperatura e del ph tempo (h) ph crosta taleggio durante il processo e la shelf life L.monocytogenes durante il processo L.monocytogenes durante la shelf-life soglia ph temperatura processo temperatura shelf life 32

33 Logc(log(ufc/ml)) Primary model: B.Cereus in milk To calculate the rate at constant temp: Psychrotrophic B.cereus in milk 9 LA64K_2_20 (bc, 8, veg, ATCC) LA67K_2_20 (bc, 8, veg, ATCC) 8 C 12 C 9 Time to toxin time (h) 33

34 radq rate (logc/h) Secondary model B.cereus in milk, how temp affect the rate B.cereus in milk model rate=0,026*temp-0,025 0, temperature ( C) Bc combase Bc Atcc Bc wild strain from plant Bc wild strain from cheese Lineare (Bc combase) 34

35 logc logc radq tasso di crescita logc Mascarpone cheese Secondary Model: Ratkowsky 9 30 C C 4 logc 3 10 Fit 1 radq tasso di crescita vs temp 2 y = x R 2 = time (h) C temp ( C) time (h) 10 radq rate vs temp Lineare (radq rate vs temp) 8 6 logc 4 Fit time (h) How the cooling temperature affect the growth of Bc Plant company profile 35

36 Not just pathogens.. Mozzarella process.. PRODUCT CHARACTERISTICS Fresh cheese made from pasteurized whole cow s milk INGREDIENTS refrigerated whole cow s milk Calf rennet liquid Lyophilized starter (Streptococcus thermophilus) Salt 36

37 Mozzarella PROCESS PHASES Pasteurize the milk at 72 C for 15 seconds Warm the curd to 82 C.. Spin the curd Add salt while spinning Form with stamps Cool the mozzarella with cold water Package in jars with preservative liquid 37

38 Mozzarella and Pseudomonas fluorescens 48h 20 C 48h 15 C 144h 8 C 38

39 Gorgonzola DOP Whole cow s milk Pasteurization Starter colture, moulds, rennet Shaping Breaking of curdle Curdling Whey loss Salting Maturing cellars Final check Maturing cellars Piercing Wrapping, Packaging Market 39

40 ph -logc(logufc/g) Temperatura C Gorgonzola and L.monocytogenes 10 8 L.monocytogenes su pasta di Gorgonzola. Dalla cagliata a fine shelf life (temp. costante) L.monocytogenes in gorgonzola during cheese making and shelf-life tempo gg logc ph limite ph temperatura C 40

41 ph -logc(logufc/g) Temperatura C Gorgonzola and L.monocytogenes L.monocytogenes su crosta di Gorgonzola. Dalla cagliata L.monocytogenes a fine shelf life on (temp. gorgonzola costante) during cheese making and shelflife tempo gg logc ph limite ph temperatura C Aw< surface then in the middle 41

42 WWW. Ars-alimentaria.it Output of data collection Plot the behaviour of bacteria Check the hygiene of process Check the standard of process 42

43 Conclusion Each process needs to be known personalized HACCP Detailed information The predictive microbiology can help as a Quantitative microbial risk analysis Share the information: combase and ars-alimentaria databank 43

44 Many thanks for your attention 44