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Category Archive: Regulatory Standards

Tag Archive: Regulatory Standards

  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. 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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  3. Poultry liquid a major cause of campylobacter outbreaks in processing plants

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    One of the biggest concerns for food processing plants is battling bacteria on equipment and other surfaces. According to a recent study by the Institute of Food Research, liquids from chicken carcasses in poultry products can lead to a persistent increase in campylobacter.

    Campylobacter is a common bacteria found in raw or undercooked poultry meat or cross-contamination items, the U.S. Center for Disease Control reported. Annually, the bacterium affects more than 1.5 million people, and food processing plants work diligently to protect consumers from the illness.

    Helen Brown, lead on the IFR study, said these infectious liquids are often collected through defrosting stages for chicken carcasses. The bacteria can attach to glass, polystyrene and stainless steel to form biofilms and threaten work environments.

    “We have discovered that this increase in biofilm formation was due to chicken juice coating the surfaces we used with a protein-rich film,” said Brown, according to the report. “This film then makes it much easier for the campylobacter bacteria to attach to the surface, and it provides them with an additional rich food source.”

    Easy-to-clean equipment is essential

    Campylobacter are not necessarily long-lasting or tough bacteria, but they are often protected by a thin coating that keeps them alive. According to the IFR report, the bacteria stay alive since they are more resistant to disinfection treatments and antimicrobials.

    Food processing plants need proper equipment so bacteria can be easily killed off at the right temperature.

    Shell and tube heat exchangers provide food processing facilities with equipment that can heat products enough to eliminate the appropriate bacteria, and the stainless steel forged equipment makes the cleaning process easier.

    The ability to clean massive equipment in food processing facilities remains one of the most important ways to eliminate cases of campylobacter.

    “This study highlights the importance of thorough cleaning of food preparation surfaces to limit the potential of bacteria to form biofilms,” Brown said in the IFR report.

    With more attention on preventing food-based bacterium outbreaks in processing facilities, the IFR hopes the additional insight will prevent more cases since many locations are prone to these illnesses. Supermarket shelves, deli or meat areas, food processing facilities, and poultry delivery areas can spread the bacteria or cross-contaminate other products if the meat is not handled correctly.

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    This post was last updated 1/22/24.