imca sampers phd student at the laboratory of food ...users.skynet.be/wavfh/wavfh_fsms.pdf ·...
TRANSCRIPT
Microbial assessment scheme to measure performance of a food safety
management system in sector of poultry meat preparations and relation to
Campylobacter contamination
Imca Sampers
PhD student at the
Laboratory of Food Microbiology and Food Preservation
Dept. Food Safety and Food Quality, Ghent [email protected] - www.foodmicrobiology.UGent.be
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Project Research team:
Prof. Dr. Mieke Uyttendaele, Dr. Liesbeth Jacxsens,
Imca Sampers
Ghent University – Faculty of Bioscience Engineering
Dr. Pieternel Luning
Product design and quality management groep – WUR –the Netherlands
Project technicians: Josefien Gousseau
Special thanks to Accreditation lab of LFMFP-UGent; An De Coen; Andréja Rajkovic and Jamal Kussaga.
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Variability in Campylobacter
contamination between the companies:
‣ A high variability for Campylobacter contamination although all companies had a good documented and functional HACCP based system?
0
10
20
30
40
50
60
70
80
90
100
SCM CM SCM SCM SCM CM M CM SCM SCM CM
Medium Medium Big Big Big Small Big Small Big Small Medium
A B C D E F G H I J K
Variability in Campylobacter contamination
between the 11 Belgian companies.
Variation in frequency distribution of Campylobacter
counts in chicken meat preparation samples over
companies D & I.
Log10 cfu/g
Frequency
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Company profiling & microbiological
testing:
‣Even food under HACCP or hygiene codes may be unsafe!?
‣ Assessment of the status of current food safety managements performance is necessary to know the constraints / bottlenecks for best performances…
‣ The effectiveness of the Food Safety Management Systems (FSMS) was measured with diagnostic instrument. (UGent – WUR)
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Product characteristics
Organisational characteristics
•Lack of technical workforce
•Variability in workforce composition
•Insufficiency operators competence
•Lack of commitment
•Deficiency of employee involvement
•Absence of formalisation
•Insufficiency information support
systems
Process characteristics
Environmental characteristics
Product
safety
Stakeholder
Requirements
Assurance
on product
safety
Food safety control system
Food safety assurance system
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Company profiling
‣
‣ Company D: HACCP, BRCCompany I: HACCP, BRC, IFS
I D
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Company profiling & microbiological
testing:
‣ Main difference:I D
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
The performance of a FSMS is basically expressed in
terms of low microbial numbers in the final products.
Evaluation of the performance of FSMS and
microbiological sampling in the flow of the company
was not only for Campylobacter, but the general
hygiene indicators were looked at.
MAS (microbial assessment scheme):
microbial analyses are used for different purposes to
obtain more in-depth performance of QA systems .
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Sampling locations
-Raw material � intermediate � final product
�To control the operational performance (HACCP-QA)
-Environment & Hand hygiene
� to validate and verify cleaning and disinfection procedures
� to obtain information on the presence and incidence of micro-organisms, their distribution in relation to processing lines and thus on the risk of product contamination
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
CSL 1
CSL 2
CSL 3
CSL 4
CSL 5, 8
CSL 6, 9
CSL 7, 10
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
CSL 1
CSL 2
CSL 3
CSL 4
CSL 5, 8
CSL 6, 9
CSL 7, 10
CSL 5-10: 3 different sampling
moments on the same sampling
visit
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
CSL 1
CSL 2
CSL 3
CSL 4
CSL 5, 8
CSL 6, 9
CSL 7, 10
3 sampling visits
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
CSL 1
CSL 2
CSL 3
CSL 4
CSL 5, 8
CSL 6, 9
CSL 7, 10
In total 66 samples/company
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Microbial analyses
Quantitative Qualitative
CSLTotal Count Entero-
bacteriaceae
E. coli Campylo-
bacter
L. monocyto-
genes
S. aureus Salmonella L. monocyto-
genes
1-4 x x x x x x x
5-7 x x x x x x x
8-10 x x x x
CSL 1 - 4: Destructive sampling
CSL 5 - 10: Non-destructive sampling (swab)
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
MAS chicken processing companies: resultsPathogens (Listeria monocytogenes / Salmonella/Campylobacter):
L. monocytogenes Salmonella
Company D ++ : Each visit from
raw material up to
end-product
+ : During visit 2 & 3:
one environmental
sample
++ : Each visit in the
end-product
+ : During visit 2:
environmental
Company I + : visit 3 in raw
material and minced
meat
++ : every visit:
environmental
-
This is not according the EU
regulation 2073/2005: absence in
10g (1/1/2006); absence in 25g
(1/1/2009)
Not according
the internal
guidelines of the
lab:
Absence in 25g
(tolerance <<
100/g)
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
MAS chicken processing companies: resultsPathogens (Listeria monocytogenes / Salmonella/Campylobacter):
Campylobacter spp.
0,00,51,01,52,02,53,03,54,04,5
CSL1
CSL2
CSL3
CSL4
CSL5T1
CSL5T2
CSL5T3
CSL6T1
CSL6T2
CSL6T3
CSL7T1
CSL7T2
CSL7T3
CSL8T1
CSL8T2
CSL8T3
CSL9T1
CSL9T2
CSL9T3
CSL10T1
CSL10T2
CSL10T3
sampling points
log c
fu/g Visit 1
Visit 2
Visit 3
Campylobacter spp.
0,0
0,5
1,0
1,5
2,0
2,5
3,0
3,5
CSL1
CSL2
CSL3
CSL4
CSL5T1
CSL5T2
CSL5T3
CSL6T1
CSL6T2
CSL6T3
CSL7T1
CSL7T2
CSL7T3
CSL8T1
CSL8T2
CSL8T3
CSL9T1
CSL9T2
CSL9T3
CSL10T1
CSL10T2
CSL10T3
sampling points
log c
fu/g
(C
SL1-4
)
log c
fu/2
5cm
2 (C
SL5-1
0)
Visit 1
Visit 2
Visit 3
Company D
Company I
This is unsatisfactory
according a KB in
preparation: absence
in 0,01g for minced
meat samples
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
MAS chicken processing companies: results
CSL 1 – 4 (foodstuffs):Total count
0,0
1,0
2,0
3,0
4,0
5,0
6,0
7,0
8,0
CSL1 CSL2 CSL3 CSL4
sampling points
log c
fu/g Visit 1
Visit 2
Visit 3
Company D
Enterobacteriaceae
0,0
1,0
2,0
3,0
4,0
5,0
6,0
CSL1 CSL2 CSL3 CSL4
sampling points
log c
fu/g Visit 1
Visit 2
Visit 3
E. coli
0,0
0,5
1,0
1,5
2,0
2,5
3,0
3,5
4,0
4,5
CSL1 CSL2 CSL3 CSL4
sampling points
log c
fu/g Visit 1
Visit 2
Visit 3
This is not satisfactory for the meat
preparations, but acceptable according the
EU regulation 2073/2005:
limits: m = 500 cfu/g; M = 5000 cfu/g
Follows the same trend
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
MAS chicken processing companies: results
CSL 1 – 4 (foodstuffs):Total count
0,0
1,0
2,0
3,0
4,0
5,0
6,0
7,0
CSL1 CSL2 CSL3 CSL4
sampling points
log c
fu/g Visit 1
Visit 2
Visit 3
Company I
Enterobacteriaceae
0,0
1,0
2,0
3,0
4,0
5,0
CSL1 CSL2 CSL3 CSL4
sampling points
log c
fu/g Visit 1
Visit 2
Visit 3
E. coli
0,0
0,5
1,0
1,5
2,0
2,5
3,0
3,5
4,0
4,5
CSL1 CSL2 CSL3 CSL4
sampling points
log c
fu/g Visit 1
Visit 2
Visit 3
This is satisfactory for the meat
preparations according the EU regulation
2073/2005:
limits: m = 500 cfu/g; M = 5000 cfu/g
No pure faecal contamination
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
MAS chicken processing companies: results
CSL 5-10 (food contact materials):
Company D
Total count
0,0
1,0
2,0
3,0
4,0
5,0
6,0
7,0
CSL5T1 CSL5T2 CSL5T3 CSL6T1 CSL6T2 CSL6T3 CSL7T1 CSL7T2 CSL7T3
sampling points
log c
fu/2
5 c
m2
Visit 1
Visit 2
Visit 3
Total count
0,0
1,0
2,0
3,0
4,0
5,0
6,0
7,0
CSL5T1 CSL5T2 CSL5T3 CSL6T1 CSL6T2 CSL6T3 CSL7T1 CSL7T2 CSL7T3
sampling points
log c
fu/2
5 c
m2
Visit 1
Visit 2
Visit 3
Estimated values for
visit 1 for CSL 7
Company I
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
MAS chicken processing companies: results
CSL 5-10 (food contact materials):
Company D Company I
Enterobacteriaceae
0,0
1,0
2,0
3,0
4,0
5,0
6,0
CSL5T1 CSL5T2 CSL5T3 CSL6T1 CSL6T2 CSL6T3 CSL7T1 CSL7T2 CSL7T3
sampling points
log
cfu
/25 c
m2
Visit 1
Visit 2
Visit 3
Enterobacteriaceae
0,0
1,0
2,0
3,0
4,0
5,0
6,0
CSL8T1
CSL8T2
CSL8T3
CSL9T1
CSL9T2
CSL9T3
CSL10T1
CSL10T2
CSL10T3
sampling points
log
cfu
/25 c
m2
Visit 1
Visit 2
Visit 3
Enterobacteriaceae
0,0
1,0
2,0
3,0
4,0
5,0
CSL5T1 CSL5T2 CSL5T3 CSL6T1 CSL6T2 CSL6T3 CSL7T1 CSL7T2 CSL7T3
sampling points
log
cfu
/25 c
m2
Visit 1
Visit 2
Visit 3
Enterobacteriaceae
0,0
1,0
2,0
3,0
4,0
5,0
CSL8T1
CSL8T2
CSL8T3
CSL9T1
CSL9T2
CSL9T3
CSL10T1
CSL10T2
CSL10T3
sampling points
log
cfu
/25 c
m2
Visit 1
Visit 2
Visit 3
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
MAS chicken processing companies: results
CSL 5-10 (food contact materials):
E. coli
0,0
0,5
1,0
1,5
2,0
2,5
3,0
3,5
4,0
4,5
CSL5T1 CSL5T2 CSL5T3 CSL6T1 CSL6T2 CSL6T3 CSL7T1 CSL7T2 CSL7T3
sampling points
log c
fu/2
5 c
m2
Visit 1
Visit 2
Visit 3
Company D Company I
E. coli
0,00,51,01,52,02,53,03,54,04,5
CSL8T1
CSL8T2
CSL8T3
CSL9T1
CSL9T2
CSL9T3
CSL10T1
CSL10T2
CSL10T3
sampling points
log c
fu/2
5 c
m2
Visit 1
Visit 2
Visit 3
E. coli
0,0
0,5
1,0
1,5
2,0
2,5
3,0
CSL5T1 CSL5T2 CSL5T3 CSL6T1 CSL6T2 CSL6T3 CSL7T1 CSL7T2 CSL7T3
sampling points
log
cfu
/25 c
m2
Visit 1
Visit 2
Visit 3
E. coli
0,00,51,01,52,02,53,03,54,04,5
CSL8T1
CSL8T2
CSL8T3
CSL9T1
CSL9T2
CSL9T3
CSL10T1
CSL10T2
CSL10T3
sampling points
log
cfu
/25 c
m2
Visit 1
Visit 2
Visit 3
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
MAS chicken processing companies: results
Microbial Safety Level Profile
�Campylobacter: O & E
� Salmonella: O
� L. monocytogenes: O
� TC: O & E
� E.coli/Enterobacteriacea: O
& E
� S. aureus: E
Company D
O: Operational factor
E: cleaning & disinfection
0
3
6
9
12
15
18
21
Level
Total mesophilic count S. aureus Enterobacteriaceae E. coli
L. monocytogenes Salmonella Campylobacter Remaining
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
MAS chicken processing companies: results
Microbial Safety Level Profile
0
3
6
9
12
15
18
21
Level
Total mesophilic count S. aureus Enterobacteriaceae E. coli
L. monocytogenes Salmonella Campylobacter Remaining
Company I
�Campylobacter
� Salmonella
� L. monocytogenes: E
� TC: O & E
�E.coli: O
�Enterobacteriacea: E
� S. aureus
O: Operational factor
E: cleaning & disinfection
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Conclusion
•Company D:‣ High microbial numbers all over the process.‣ A better management of the process line is necessary (operational performance).
‣ Followed by more time for and better GHP instead of corrective actions.
‣ Improvement must and can be made.•Company I:‣ Low microbial numbers in the final products � a high level of performance of the FSMS-system.
‣ Improvement can still be made on environmental control.
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Conclusion
•The diagnostic instrument and the MAS enabled to show the pressures and bottlenecks of the FSMS-system (HACCP) in these two poultry processing companies.
•Systematically repeating of both systems learn the companies to validate (company D) and verify their system.
•Performance of FSMS level differed significantly between the two companies (MAS), but
→ start from raw materials (poultry carcasses) with high numbers (and prevalence) of campylobacters
→ the lack of any intervention step in the processing line may explain why still both companies provided chicken meat preparations with high prevalence (and numbers) of Campylobacter.
Expected results
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Context FSMS FS
3
1
2
1
2
3
1
2
3
3=most dangerous 3=highest level 3=best performance
MASDiagnostic instrument
Results D
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Context FSMS FS
3
1
2
1
2
3
1
2
3
3=most dangerous 3=highest level 3=best performance
MASDiagnostic instrument
1 - 2 1 - 2
Results I
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Context FSMS FS
3
1
2
1
2
3
1
2
3
3=most dangerous 3=highest level 3=best performance
MASDiagnostic instrument
2 - 3
WAFVH – Campylobacter in pluimveevleesbereidingen – 27th November 2008 – Bornem
Imca Sampers - Laboratory of Food Microbiology and Food Preservation, Ghent University
Thank you for your Thank you for your Thank you for your Thank you for your
attentionattentionattentionattention
Questions?
Comments?