danish research on haccp and technical support hardy christensen senior consultant meat preservation...
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Danish Research on HACCP and Technical support
Hardy Christensen
Senior Consultant
Meat Preservation and Hygiene
www.dti.dk
HACCP Seminar St. Petersburg 25. november 2010
Facts about DMRI
• Founded in 1954 by the Danish pig producers
• Previously owned by the Danish Bacon and Meat council – from the 1st October 2009 bought by Danish Technological Institute and became the DMRI division
• Conduct research and development for the Scandinavian meat industry
• Provide international consulting especially on process design, productivity improvement, product quality and food hygiene to abattoirs and processing companies
• 100 specialists with competences covering all aspects of meat production and processing
HACCP Seminar St. Petersburg 25. november 2010
HACCP-systems - The role of DMRI
Assist in drawing up fact sheets – collect, evaluate and summarize facts
Do research in areas, where facts are sparse or missing
Creating tools that can be used by the industry – ex. Predictive models
Assist companies with construction and implementing of HACCP-systems
HACCP Seminar St. Petersburg 25. november 2010
Fields of Research – slaughter and fresh meat
Spread of pathogens during slaughter
– Pork, Beef, Lamb
– How to minimize the spread of pathogens during slaughter – technology and practices
Interventions
– Decontamination of carcasses
– Removal of faecal contamination
Growth of pathogens during storage
HACCP Seminar St. Petersburg 25. november 2010
Do slaughter practices have an impact on Salmonella Contamination of the Carcass ?
EU – Baseline survey
0 5 10 15 20 25
A
B
C
D
E
F
G
H
I
J
K
L
M
% Positive samples - Salmonella spp.
Carcasses Lymph nodes
HACCP Seminar St. Petersburg 25. november 2010
Interventions – Steam vacuum
• Used in Denmark to remove fecal contamination on pork and beef
• In practice it is more efficient than trimming with a knife
HACCP Seminar St. Petersburg 25. november 2010
Interventions – Decontamination with hot water, app. 80 °C
• Used on a routine basis in Denmark for pigs from herds in level 3
• Reduction app. 2 log
• Reduces the prevalence of Salmonella to below the detection limit on app. 9 of 10 contaminated carcasses
• No changes in meat quality
HACCP Seminar St. Petersburg 25. november 2010
Fields of research – Meat products
Growth of pathogens during storage
• Time / Temperature
• Concentration of ingredients as f.ex. NaCl, Nitrite
• Influence of smoking
Able to carry out challenge tests in vivo
HACCP Seminar St. Petersburg 25. november 2010
Growth of pathogens in meat products
Results from research carried out over the last 10-15 years have been collected in predictive models
Models available
– Growth of Listeria monocytogenes in meat products
– Growth/no growth of psychrotrofic Clostridim botulinum
Models to come
– Growth /reduction of gram negative pathogens in fermented meat products
HACCP Seminar St. Petersburg 25. november 2010
Growth of Listeria monocytogenes in meat products
HACCP Seminar St. Petersburg 25. november 2010
Growth / no Growth of psychrotrofic Clostridium Botulinum
HACCP Seminar St. Petersburg 25. november 2010
Assisting companies
Constructing the HACCP plan
– Helping in the initial phase – why use HACCP• Control food safety – primary objective• And fulfilling legal requirements ? • And fulfilling requirements in standards as ISO 22000, BRC,
IFS ... ?
– The reason for using HACCP is decisive for how the plan is constructed and especially the amount of paperwork
Implementing the HACCP-plan
– Does the plan meet the criteria ?– Is the internal organisation suitable ?– Auditing – does it work in practice ?
HACCP Seminar St. Petersburg 25. november 2010