hygiene control in the brewing industry with reference to air sampling
DESCRIPTION
HYGIENE CONTROL IN THE BREWING INDUSTRY WITH REFERENCE TO AIR SAMPLING FOR BACTERIA AND PARTICLE CONTROL Environmental monitoring in the Food and Beverage Industry South African Breweries July 2011 Stephen Marrs IEPSA. Basic information on Airborne Contamination - PowerPoint PPT PresentationTRANSCRIPT
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HYGIENE CONTROL IN THE BREWING INDUSTRYWITH REFERENCE TO AIR SAMPLING
FOR BACTERIA AND PARTICLE CONTROL
Environmental monitoring in the Food and Beverage Industry
South African BreweriesJuly 2011
Stephen Marrs IEPSA
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Basic information on Airborne Contamination
Choosing the right monitoring system
Sampling positions and frequency
Biotest solutions
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Basic information on Airborne Contamination
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Microorganisms: in ambient air
• Air is not a natural environment for microorganisms
• In the air, Microorganisms are associated with particles or waterdrops = Bioaerosols (exception : spores)
• Bioaeosols carry any kind of microorganism e.g. fungi, bacteria, virus
• Bioaerosols are developed by disruption
• Particles less than 10µm diameter stay suspended in the air
• Airbornes stick to surfaces and stay there if air movement is below 4 -5 m/sec
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Basic Information:Limitations for the Survival of Microorganisms in the air
Bacterial spores: absolutely resistant to dryness
Fungi: relatively resistant to dryness
Gram (+) Bacteria: relatively resistant to dryness
Gram (-) Bacteria: relatively sensitive to dryness
UV –Light (sun) inactivates airborne micro organisms
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Main Sources of airborne microorganisms
in the Food and beverage Industry
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Hygiene Monitoring
• Where we do NOT NEED microorganisms Pharmaceutical production Processing of food and beverages Hospital environment
In most cases microbial contamination can not be seen, smelled or tasted
• Consequences of non-hygienic production Loss of quality Health risk Blocked production (Lot release) – loss of time and money Loss of image and market share
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Basics of Good Manufacturing Practice GMP Good GoodManufacturing Microbiological / Monitoring Practice Practice
Appropriate production processes and sufficient monitoring should provide an excellent quality final product Requirement of:FDA - Guidelines on Aseptic ProcessingUSP 24:<116> “microbial evaluation of Clean Rooms and other Controlled Environments”ISO 14698-(1-3) describes methods for analysis, measurement and assessment of bio contaminationDIN/EN 1632-1: critical control points in risk areas
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Status of microbial Contamination
Micro organisms can only be detected via conventional culture methods
• requiring several days of incubation time• only trend analysis possible
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Choosing the right monitoring system
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Microbial air samplingSieve sampler – Impaction principle
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Microbial air samplingBiotest RCS air sampler – Centrifugal / Impaction principle
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Comparison of air samplers
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Because of the lack of Regulations for the Food Industry, most companies work according to the Clean Room Standards
As a Result from Analysis like Hazard Analysis and Critical Control Points (HACCP)
Key Point is a good Monitoring tool based upon Trend Analysis of both Particles and Micro organisms
Regulations
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Thresholds (acc. EU, Annex 1, USP, FDA and ISO 14644-1)
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Sampling positions and frequency
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Sampling positions and frequency
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Sampling positions and frequency
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Sampling positions and frequency
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Sampling positions and frequency
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Biotest solutions
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Biotest solutions
RCS Highflow Touch• A new generation of Centrifugal Microbial Air samplers• Full colour touchscreen display• System designed for easy & safe operation
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Biotest solutions
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Biotest solutions
Handheld Particle Counter
• Easy and safe operation• Individual Channels 0,3µm -
10µm• 10.000 records stored in memory• Windows CE & USB connection• Ideally suited for monitoring
Processes and filters
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Biotest solutions
Biotest instruments form an efficient teamto monitor the air quality in processing areas.
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Thank you