VKM_NO 18/04/16 Assessment of the requirements for information needed for health and environmental risk assessments of microbiological cleaning products. The current information requirements regarding cleaning products containing microorganisms is not sufficient to conduct health and environmental risk assessments of such products.
That is the main conclusion in a report conducted by the Norwegian Scientific Committee for Food Safety (VKM). The Norwegian Environment Agency has requested the report. Cleaning products with bacteria or other microorganisms as active ingredients are becoming more common. There are currently no uniform, international regulations governing the production and use of such products. The declaration form According to the Norwegian regulation on the declaration and labelling of microorganisms, importers, manufacturers as well as distributors of microbiological products in Norway are required to label and declare products in the Product registry employing a separate declaration form. Limited information today.
UNIVERSITY OF GEORGIA - 1999 - Cleaning, sanitizing & pest control in food processing, storage and service aeras. SCIENTIFIC RESEARCH - JULY 2013 - Bacteria on Meat Abattoir Process Surfaces after Sanitation: Characterisation of Survival Properties of Listeria monocytogenes and the Commensal Bacterial Flora. Contamination of food with spoilage bacteria and pathogens from food processing environment remains a challenge for the food industry.
Bacteria able to persist in such environments over time must survive several hygienic hurdles. The aim of this study was to identify bacteria surviving practical disinfection and compare their survival abilities with representative isolates of the pathogen Listeria monocytogenes. Bacteria isolated from processing surfaces after cleaning and disinfection in a meat abattoir were identified. Selected isolates of the most frequently isolated bacterial genera along with eight meat associated L. monocytogenes were further characterized with regard to biofilm formation abilities at 12℃ and 20℃, tolerance to desiccation (stainless steel at 70% RH at 12℃) and bactericidal effects of recommended in-use-concentrations of four commercial disinfectants on stainless steel surface.
INTERNATIONAL BIODETERIORATION - 2003 - Bacterial disinfectant resistance—a challenge for the food industry. Int. J. Environ. Res. Public Health 2015, 12(8), 8658-8677 Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water. 1 RIKILT - Wageningen UR (University and Research Centre), P.O.
Box 230, 6700 AE Wageningen, The Netherlands 2 Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, Kortrijk B-8500, Belgium * Author to whom correspondence should be addressed. Received: 9 June 2015 / Revised: 15 July 2015 / Accepted: 17 July 2015 / Published: 23 July 2015 The potential cross-contamination of pathogens between clean and contaminated produce in the washing tank is highly dependent on the water quality.
Process wash water disinfectants are applied to maintain the water quality during processing. This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. MDPI and ACS Style View more citation formats AMA Style. FSA - MEAT INDUSTRY GUIDE - Chapter 5 Cleaning. Ciênc. Tecnol. Aliment. vol.32 no.2 Campinas Apr./June 2012 Epub Apr 17, 2012 Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, contact time, and product concentration. Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, contact time, and product concentration Influência de diferentes sanitizantes na contaminação de alimentos por bactérias: efeito da temperatura de exposição, tempo de contato e concentração de produto Cezar Augusto BeltrameI; Gabriela Busnello KubiakI; Lindomar Alberto LerinII; Ieda RottavaII; Altemir José MossiI; Débora de OliveiraI; Rogério Luis CansianI; Helen TreichelI; Geciane ToniazzoI, *
AGENCIA NACIONAL DE VIGILANCIA SANITARIA 04/11/13 GUIDANCE FOR CLEANING AND DISINFECTION PROCEDURES ON VESSELS CARRYING SUSPECTED CASES OF TRANSMISSIBLE DISEASES ON BOARD. DAFF_GOV_AU 13/12/13 Contamination treatment guide. Introduction One of the Department of Agriculture and Water Resources primary roles is to address biosecurity threats to Australia’s primary production sectors, the environment and human health, while also supporting tourism and trade.
To do this, the department provides import and export inspection and certification to help retain Australia's highly favourable animal, plant and human health status and wide access to overseas export markets. The department also manages biosecurity controls at our borders to minimise the risk of exotic pests and diseases entering the country. Imported cargo may be subject to targeted or random inspection by biosecurity officers who are trained to look for biosecurity risks on imported cargo. In most cases, import conditions relating to imported commodities that pose a specific and identifiable biosecurity risk are stipulated in the department’s Biosecurity Import Condition database (BICON).
In scope. ECOLAB - 2013 - How important is cleaning for successful plant hygiene in food processing plants? HACCP AUSTRALIA - 2015 - HACCP FOOD SAFETY BULLETIN - Au sommaire: CONTRACT CLEANING IN PRODUCTION ZONES - Ecowize have what it takes to meet the world’s best practice. USDA - 2011 - Présentation : Cleaning and disinfection - roles and responsabilities basic protocol. KANSAS STATE UNIVERSITY - 2012 - Thèse en ligne : EVALUATION OF A SANITIZING SYSTEM USING ISOPROPYL ALCOHOL QUATERNARY AMMONIUM. Int. J. Environ. Res. Public Health 2013, 10, 6169-6183 Methods for Recovering Microorganisms from Solid Surfaces Used in the Fo.
Int. J. Environ. Res. Public Health 2013, 10, 6169-6183 Methods for Recovering Microorganisms from Solid Surfaces Used in the Food Industry: A Review of the Literature 1 LUNAM Université, Oniris, UMR1014 SECALIM, Nantes, F-44307, France; E-Mails: email@example.com (R.I.); firstname.lastname@example.org (M.F.) 2 INRA, UMR1014 SECALIM, Nantes, F-44307, France 3 ACTALIA, Produits laitiers, La Roche-sur-Foron, F-74801, France; E-Mails: email@example.com (V.M.); firstname.lastname@example.org (P.G.-P.) 4 FCBA, Bordeaux, F-33028, France; E-Mails: Isabelle.LEBAYON@fcba.fr (I.L.B.); Magdalena.KUTNIK@fcba.fr (M.K.) – guatemalt
Rheinischen Friedrich-Wilhelms-Universität 31/05/10 Dissertation en ligne : Assessment of sustainable antimicrobial methods with. SEAFOOD HACCP ALLIANCE COURSE - 2000 - Sanitation Control Procedures for Processing Fish and Fishery Products Chapter 2: 'Condi. Health and Population - Perspectives and Issues 24(4): 189-197, 2001 A STUDY OF CLEANING/DISINFECTING PROCEDURES IN A PREMIER TE.