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Category Archive: Pasteurization

Tag Archive: Pasteurization

  1. Enhancing Food Safety in Processing Plants

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    Editor’s Note: This content was last updated 3/14/24.

    In recent years, the organic market in the United States has experienced unprecedented growth, reshaping consumer preferences and challenging food processing plants to prioritize safety and quality. With organic products now pervasive in grocery stores nationwide, the need to adapt processing methods to meet these evolving demands has become paramount. This article explores the intersection of this organic surge with the imperative for food safety and innovation within processing facilities. We’ll uncover the critical role of heat treatment equipment, regulatory compliance, and proactive measures in shaping the future of food production.

    The Surge of Organic Products

    Within food processing facilities, a profound focus is placed on crafting wholesome, nutritious, and safe offerings for consumers. Over the past decade, the organic market in the United States has experienced an exponential ascent, driven by a growing consumer appetite for healthier choices. According to the U.S. Department of Agriculture’s Economic Research Service, organic products now grace the shelves of approximately 20,000 natural food stores and three of four standard grocery stores. Notably, in 2022, organic sales accounted for 6 percent of total food sales in the nation. With the demand for organics continuing to climb, it becomes imperative for food processing plants to prioritize the production of safe, healthy, and nourishing products.

    The 2010 USDA Dietary Guidelines Committee defines processed foods as any alterations from raw agricultural commodities, encompassing most prepackaged or canned items. These foods typically undergo chemical or mechanical operations to extend their shelf life and maintain safety standards. As organic foods increasingly infiltrate the American diet, producing safer food through canning, drying, freezing, or self-curing is paramount.

    Harnessing the Power of Heat

    Central to these processing methods is heat—a critical step in eradicating harmful microbes and deactivating plant enzymes that contribute to food spoilage. Food processing facilities rely on heat treatment equipment, such as shell and tube heat exchangers, to achieve these objectives. However, striking a balance between microbial elimination and preserving taste and texture is crucial. Improper heating can lead to a significant loss of nutritional value, compromising the very essence of why people consume food. Shell and tube heat exchangers are vital for keeping the maximum nutrients in a food product without allowing harmful bacteria to grow.

    Creating Safer Products

    According to the U.S. Food and Drug Administration, the agency enforces food processing facilities to have a control plan if they handle any one of the eight major food allergens. These products include fish, shellfish, milk, eggs, soybeans, tree nuts, peanuts, and wheat.

    To create the maximum level of safety in processing plants, facilities must then address six key issues:

    Training and supervision to ensure all facility employees are up to date on hygiene and contamination issues.

    Separating food items in storage and handling processes to limit cross-contamination in other food products in the facility.

    Updating cleaning procedures so equipment is completely fit for food processing.

    Acknowledging all cross-contamination issues within the facility to ensure products are handled in appropriate areas.

    Making sure all items are properly labeled with appropriate allergens or USDA guidelines.

    Implementing a supplier control program to ensure all ingredients are properly labeled on the food item.

    In tandem with stringent regulations and comprehensive control plans, processing facilities can ensure that the products reaching our tables satisfy our palates and safeguard our health. As the food industry evolves, the quest for safer, more efficient equipment remains paramount in creating a healthier and more secure food supply chain for all.

    If you’re in the market for stock or custom heat exchangers, we invite you to contact us or request a quote today. 

     

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  2. 5 Tips to Prevent Food Processing Contamination

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    Editor’s Note: This content was last updated 3/14/24.

    Food processing plants must adhere to stringent standards in handling food products to ensure consumer safety. Various factors, including airborne debris and facility moisture, can lead to the formation of harmful bacteria, ultimately impacting the quality of the end product.

    To prevent contamination and cross-contamination in processing facilities, here are five essential tips for maintaining food safety:

    1. Keep ramps and carts clean

    Sanitation is paramount in ensuring the safety of a food processing facility. It’s crucial to thoroughly clean and dry ramps used for moving carts containing organic and non-organic products. This extends to carts and rampways accessing freezers, as bacteria can remain dormant when food is frozen, necessitating cleaning to eliminate potential bacterial growth.

    2. Color code brushes and buckets

    To minimize cross-contamination, use color-coded brushes and buckets in food processing facilities. Assign specific colors for cleaning pasteurized food contact surfaces, non-food contact surfaces, surfaces with raw milk products, and floor drains, ensuring consistency across different areas of the plant.

    3. Clean all equipment and machinery

    Regular cleaning of all equipment and machinery is essential to prevent contamination. This includes refrigeration equipment, HVAC systems, contact surfaces, drains, and heat exchangers. Stainless steel equipment is particularly effective in preventing bacterial contamination due to its durability and ease of cleaning.

    4. Ensure workers are healthy

    Maintaining the health of workers is crucial in preventing contamination during food handling. Employees should not work while sick or exhibiting symptoms such as vomiting, diarrhea, sore throat, or fever. Proper hygiene practices, including frequent handwashing and wearing clean clothing, further reduce the risk of contamination.

    5. Heat products with appropriate equipment

    Proper heating of food products is essential in preventing contamination issues. Utilizing the appropriate shell and tube heat exchanger is crucial to achieving the required temperature to eliminate bacteria effectively. Factors such as product type, heating requirements, and production volume should be considered when selecting the appropriate equipment, necessitating consultation with a heat exchanger professional for optimal results.

     

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  3. Battling Listeria Monocytogenes Bacteria in Food Processing Facilities

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    Editor’s Note: This content was last updated 3/13/24.

    Food processing facilities must maintain rigorous control over bacterial contamination within their premises. According to the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS), facilities handling ready-to-eat meat and poultry products face a significant risk of Listeria monocytogenes (Lm) contamination. This bacterium commonly infiltrates meat products and thrives in moist environments, as noted by Science Daily.

    Annually, Lm infections result in over 1,600 illnesses, 1,500 hospitalizations, and 260 fatalities. While Listeriosis is less common than E. coli and Salmonella infections, it still poses a threat to consumers.

    Using efficient equipment to control Listeria

    Efficient equipment is crucial for controlling Listeria growth. Lm can proliferate at temperatures as low as 31.3°F and exhibits characteristics conducive to high-volume growth, according to the USDA. Given the low threshold for contamination, food processing facilities must ensure their heat exchangers maintain precise temperature control to prevent Lm growth.

    While food processing plants typically maintain efficient microbiological control, equipment can inadvertently harbor moisture and transmit Lm. Kornacki Microbiology Solutions, Inc. explains that areas with trapped residues near the product stream pose a risk. These areas could include poorly sealed positive displacement pumps or inadequately designed valves, both of which may lead to Lm transmission.

    Temperature can make all the difference

    Temperature regulation is paramount in preventing Listeria contamination. Kornacki outlines various risk levels associated with Listeria contamination in food products. For instance, a cooling site exposed to a molten cheese product at 135°F could become contaminated by wet areas in the facility, such as floors or ceiling watermarks. Adjusting heating temperatures is crucial, as different Lm strains require varying heat levels for eradication. Utilizing sanitary stainless steel heat exchangers allows facilities to accommodate different temperature ranges, thereby enhancing product safety.

    For decades, Enerquip has been at the forefront of designing and fabricating shell and tube heat exchangers tailored to the stringent demands of the sanitary market. Our exchangers play a vital role in various applications, including cheese and milk pasteurization, beer cooling and wort heating, beverage pasteurization, ultra-high temperature sterilization, bottled water treatment, liquid egg processing, and beyond.

    If you’re seeking top-quality sanitary shell and tube heat exchangers, we encourage you to get in touch with us or request a quote today.

     

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  4. Massachusetts seafood processing facility warned by FDA about temperature control

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    Food processing plants rely heavily on precise temperature control to maintain the shape, flavor, and safety of their products. This is crucial not only for preserving quality but also for ensuring the well-being of both workers and consumers. Raw materials like eggs, milk, cheese, and meat require meticulous handling within these facilities, as emphasized in the book Postharvest Handling and Preparation of Foods for Processing.

    In recent years, a seafood-processing plant based in Massachusetts came under scrutiny from the U.S. Food and Drug Administration (FDA) due to multiple violations of seafood Hazard Analysis and Critical Control Point (HACCP) guidelines. Specifically, the company’s pasteurized canned crab meat was found to be compromised, prompting regulatory intervention.

    A significant concern was the inadequate control of hazards associated with clostridium botulinum toxin formation—a bacterium notorious for its potentially fatal consequences. Despite advancements in food safety, such violations continue to challenge the integrity of food processing facilities.

    Clostridium botulinum toxin can induce severe symptoms, including vertigo, double vision, and respiratory distress, shortly after consumption. In extreme cases, paralysis and fatalities can occur. These risks persist due to lapses in storage, distribution, and processing practices.

    What causes clostridium botulinum toxin formation?

    The formation of clostridium botulinum toxin is primarily caused by improper storage, distribution, and processing practices by food processors, as highlighted by the FDA. To mitigate these risks, the FDA recommends various strategies, including limiting bacterial introduction post-pasteurization and ensuring proper temperature control during processing.

    To achieve optimal temperature control, manufacturers must invest in high-quality sanitary shell and tube heat exchangers. This equipment ensures food is heated and controlled at the correct temperature, thereby minimizing the risk of bacterial contamination.

    Seafood plant ordered to monitor temperatures

    As for the Massachusetts seafood facility, the FDA said it must keep efficient records of continuous temperature-monitoring devices, Food and Safety News reported.

    “Specifically, your corrective action plan does not include procedures to bring affected products back under temperature control or procedures to investigate the root cause of the deviation to ensure control of the process,” the FDA warning letter stated.

    In essence, the imperative for maintaining optimal temperature control remains as pressing in 2024 as ever before. By leveraging advanced equipment such as sanitary shell and tube heat exchangers, food processors can uphold the highest standards of quality and safety, safeguarding both consumer well-being and industry reputation.

    Editor’s note: This content was originally published in 2015 but was updated in 2024.

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