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Contents

Cleaning , Soil and Disinfection

Allergens , biofilms and food safety

Possibilities after cleaning

Testing surface cleanliness

How clean is clean ?

Surface Testing and End product testing

Copyright Prof Chris Griffith, UWIC 2006


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Cleaning

Removal of soil

Cleaning


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Soil

Matter out of place

Organic soilcarbohydrates,proteins,lipids

Mineral salts Other chemical soils-lubricants , metal

oxides

Associated microorganisms



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Cleaning Removal of soil

Disinfection

Destruction or removal of microorganismsAim: to reduce to an acceptable level - littleor no risk

Cleaning


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Why is cleaning important ?

Food Safety--chemical and microbiological l

Chemical residues -potential allergencontamination ,contribute to biofilms

Residual microorganisms increase the risk offoodborne disease

Residual moisture increases chances ofbiofilm formation, microbial survival andtransfer


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Food Allergies

Allergens Normally proteins

Cause an IgE related immune response

Food often more than 1 protein

Most reactions mild BUT anaphylaxis

Only very small amounts needed



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Allergen Clean

Clean to a level that removes residualallergenic protein from the product zone

and adjacent areas to prevent crosscontamination to subsequent productruns

Links to quantity in food and quantity totrigger a reaction

How Clean is Clean: Allergens


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Aggregation of microorganisms and their

associated extracellular substances, activelyattached to, growing and multiplying on a

surface

Complex consortium of microorganisms

enmeshed within an extracellular matrix

What is a Biofilm?


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Residual Microorganisms in the Food

Production Environment and FoodSafety/Quality


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Surface Counts and Product Contamination

4 yrListeria monocytogenes studyJFP2008

46% product isolates and 41% surface

Persistent strains even after cleaning /disinfection2 year period

Strains on gloves /floors



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After closure of dairy A , approximately 100additional environmental and product sampleswere collected from the dairy's processing

facility and adjacent retail store on January 2,2008.

One environmental swab from a floor drain inthe finished product area, one skim milk sample,and seven flavored milk samples tested positiveforL. monocytogenes and matched the outbreakstrain by PFGE using the two restrictionenzymes.

Outbreak of Listeria monocytogenes Infections Associated with Pasteurized

Milk from a Local Dairy - Massachusetts, 2007

MMWR Weekly, 10th October 2008 / 57(40);1097-1100


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Lm detected in 70(3.5%)env swabs and 16(7.4%) product from Swiss sandwich plant. Of the 86isolates 93% were serotype 1/2a with 6 geneticprofiles . 78% belonged to one genotype foundon slicers , conveyors, tables,bread feedingmachine salmon, and egg sandwiches . Thesestrains persisted for more than 9 months on

slicers and conveyors . Revision of cleaningprogrammes solved the problem . Emphasizesimpt of env monitoring to identify potentialcontamination problems and as early warning

Food Control April 2010


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Examples of Lm Plant Persistence by Produ

Cheese 11month 7 years

Fish months 4 years

Meat months 5 years

Poultry 12 years

Tompkin Journal of Food Protection


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Maple Leaf Plant Reopens after Listeria

Outbreak


20 Deaths and estimated Cost of $20 mAug /Sept 20 CEO said the slicing equipment at the plant willnow be subject to stricter cleaning and testing , includingdisassembling

The CEO said the machines had been cleaned on a daily,weekly and monthly basis but it wasnt until the

machines were disassembled that they found the area

where the bacteria had become embedded


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Salmonelllosis

Salmonella Enteritidis infections associated

with a contaminated immersion blender, NewHampshire, 2009

This outbreak of Salmonella Enteritidis was

caused by a Salmonella-contaminatedimmersion blender. A malfunctioning blender

shaft seal is suspected to have resulted in

poor cleaning leading to contamination of the

products prepared using the blender.

Copyright Prof Chris Griffith, 2009

A BIG C f R t i ti !


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A BIG Case of Recontamination!

USA 1994, 224,000 customers sufferedSalmonellafood poisoning from eating

ice-cream due to poor cleaning of bulktransporters.

Tolley January, 1998

Copyright Prof Chris Griffith, UWIC2008


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Surface Cleanliness and Ice Cream

Contamination

Enterobacteriaceae should be largelydestroyed by Pasteurisation

Studies in UK 15% Ireland 6.5 % :

Spain 47% were unsatisfactory with somecounts in excess of 106



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Characteristics of 4 Most Important

Emerging Pathogens

ID X Cont Severity

STEC Low Yes Severe

Lm Low * Yes Severe

Campylobacter Low Yes Moderate

Norovirus Low Yes Mild



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Importance of the food environment

if an organism is found in the food

environment there is a 70% chance of itgetting into the food.

IAFP Rome 2007


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Why cleaning is important

Food Safety--microbiological and chemical

Shelf life

Legal or other requirement

Requirements for Cleaning :Legislation


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Requirements for Cleaning :Legislation

EU Regs 852/2004

Food Premises are to be kept clean andmaintained in good repair and condition.

Layout, design and construction

permit adequate cleaning and disinfection---protect against accumulation of dirt

Cleaning agents and disinfectants are not to bestored in areas where food is handled



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BRC Global Standard for Food Safety 2008


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Section4:

4.9 Hygiene and Housekeeping

Cleaning procedures in place

Trained Personnel

Cleaning chemicals fit for purpose

Cleaning practices to minimise risk of crosscontamination

Effectiveness of cleaning verified andrecorded

Procedures revalidated

BRC Global Standard for Food Safety 2008



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ISO 22000:

Guidance and workbook: Sanitation andcleaning.

All aspects appropriately cleaned and

disinfected on a regular basis.

Well organised hygiene cleaning programme

Defined standard of results.


Other Reasons Why Cleaning is Important


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In Addition to Food Safety and Legality:

Pleasant and safe work environment (removes dirt and grease Auditor/ customer confidence (promotes favourable image)

Aids pest control (removes food and pests easier to see)

Increased shelf life and equipment performance

Reduction in: Food wastage Surface deterioration Customer complaints Wear and tear

Physical contamination

Other Reasons Why Cleaning is Important



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What should a surface belike after cleaning ?

AND

How Clean is Clean ?

How to Test for Cleanliness:


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Detects microorganisms and food residues withsufficient sensitivity

Works equally well on wet and dry surfaces

Repeatable / Reproducible Easy to use

Rapid

Cheap

Foolproof / recordable

How to Test for Cleanliness:

Characteristics of an Ideal Method

Assessing Cleanliness


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Assessing Cleanliness

No ideal method

Any testing usually better than none but

limitations recognised

Microbiology


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Microbiology

No accepted standard / optimum method

ISO 18593

Highly variable results

Moore G and Griffith, C.J. (2007) Problems Associatedwith Traditional Hygiene Swabbing: The Need forStandardisation. Journal of Applied Microbiology; 103: 1090-

1103

ISO 18593 Surface Sampling Techniques


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ISO 18593 Surface Sampling Techniques


Covers swabbing and contact methods

Swabbing diluent

Clean and disinfect after sampling

Sponges / cloths 100cm2

Lot of variability allowed Low temperature swab transport 1-4C < 24hrs

Contact plate 4 hours

Results used for trend analysis

Use of Rt sampling pattern Contact plate not recommended for pathogens

Microbiology: Considerations


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Microbiology: Considerations

Is useful as part of an integrated approach

What do you need to know Cleaning or contamination

General contamination: presence/absence ofpathogens

Nature / shape of surface

Direct/ Indirect contact

Care with wetting solution if swabbing

Visual Assessement


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In isolation visual assessment is not a good

indicator of surface cleanliness

Griffith, 2005 Handbook of Hygiene Control in the FoodIndustry

Visual Assessement


Relative Merits of Component Residues


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Relative Merits of Component Residues

Universality - wide range foods

Quantity in food

Sensitivity of Test

Other

cost

time taken

simplicity

Non Microbial: Food Component Residues


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Sole or Combination

ATP

Protein

Reducing Sugar

Other

What is ATP ?


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ATP=Adenosine Triphosphate

Residual surface Soil- blood , faeces, cellsetc contain ATP

ATP on surface converted into LIGHT

Light measured in a luminometer

More light =more residual surface soil

More residual surface soil less effective thecleaning

What is ATP ?

Testing For Allergens : Direct and Indirect


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Testing For Allergens : Direct and Indirect

Directprotein detectionsensitivity

Direct specific allergen -peanut,hazelnut,almond,sesame,soya,egg,milkcaesin,crustacean,wheat gluten,sulphite

Elisa/lateral flow

Indirect -ATP

What is Clean?


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What is Clean?

What is acceptable / Fitness for purpose ?

What is attainable?

Setting Standards: Why?


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Setting Standards: Why?

Cannot manage what cannot measure

Need to know where you are

Benchmarking

Scientific approach


What is Acceptable?


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USA


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UWIC


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Both are Important and both tell you somethingabout your systems BUT

g


End Product and Surface Testing


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Both are Important and both tell you somethingabout your systems BUT

End Product Testing tells you something mayHAVEGONE wrong

Surface testing tells you if something may GOwrong in the future

Griffith, 2008Copyright Prof Chris Griffith, UWIC 2007


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EU Criteria Regs 2073/2005

Sampling of the production and processingenvironment can be a useful tool to identify andprevent the presence of pathogenicmicroorganisms in food.

Summary


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Summary

Definition of terms Presence of Residues or Microorganisms

on surfaces can pose a health risk

Important to assess and test surface aftercleaning

Variety of methodsintegrated approach

Benchmark values

Predictive nature of surface testing


Summary 2


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Assessing cleanliness important in Manageme

- validation, monitoring and verification

Variety of test methods

Integrated Strategy: micro and non-micro ATP valuable rapid technique

Assessing cleaning can provide anearly/advance warning of food safety problems


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