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Microbial hazards in fresh cuts

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  • 1. MICROBIAL FOOD SAFETY HAZARDS & CONTROL IN FRESH CUT INDUSTRY Minimal process Technolog Science & Technology Group No1
  • 2. Introduction  What is fresh cut product? Fresh-cut products are fruits or vegetables that have been trimmed,peeled and/or cut into a fully usable product, which is subsequently packaged to offer consumers high nutrition, convenience and flavour while maintaining freshness (IFPA 2001).
  • 3. Safety  The safety of fresh produce can be compromised by  Physical hazards such as glass, dust and insects.  Chemical hazards such as pesticides.  Microbial hazards poor hygienic practice in the producer.
  • 4. WHAT IS PRODUCE SAFETY?    Safe food is free of physical and chemical hazards or microorganisms that cause adverse effects to human health and life. Safety is a component of quality. Business loss and a poor image as a result of legal action are also serious consequences of consuming unsafe food.
  • 5. SAFETY CONT….  Fresh-cut products food safety requirements • meticulous cleanliness of equipment, employees and product • constant monitoring of sanitizer activity • rigid maintenance of refrigerated temperatures • complete integrity of packages • strict adherence to product use by dates & handling instructions
  • 6. Contamination sources of fresh-cut fruits and vegetables Raw materials.  Contact with contaminated processing equipments.  Operations done by contaminated workers.  Other wastes in the field.  Poor packing facility can significantly increase the risk of contaminating produce. 
  • 7. Potential contaminators There are five main types of human pathogens associated with fresh produce:  soil associated pathogenic bacteria (Clostridium botulinum, Listeria monocytogenes)  feces associated pathogenic bacteria (Salmonella spp., Shigella spp., E. coli O157:H7 and others)  pathogenic parasites- (Cryptosporidium, Cyclospora)  pathogenic viruses- (Hepatitis, Enterovirus).  Protozoa-(Crystosporidium parvum)
  • 8.   Fresh cut vegetables &fruits are highly perishable due to damaged & exposed tissues and lack of protective skin. Contamination can occurs at any point in our food supply chain from farm to table.
  • 9. 1 • Harvesting 2 • Washing 3 • Sorting 4 • Cutting 5 • Washing 6 • Draining 7 • Packaging 8 • Storing 9 • Transporting
  • 10. 1.Harvesting….   During harvesting operations field personnel may contaminate fresh fruits and vegetables by simply touching them with an unclean hand or knife blade. Produce once harvested placed upon bare soils before being placed in clean and sanitary field containers.
  • 11. Contamination Controlling  Instead of harvest directly on to the soil cleaned baskets should be used Ex:-Apple, Strawberries   Maximize time between manure(animal manure) application and harvesting. Ex:- Lettuce, cabbage Harvest containers used repeatedly during a harvest should be cleaned after each load is delivered and prior to reuse. If the containers are stored outside, they should be cleaned and sanitized before being used to haul fresh produce.
  • 12. 2.Washing….  Wherever water comes into contact with fresh produce, its quality dictates the potential for pathogen contamination .  Water of inadequate quality has the potential to be a direct source of contamination and a vehicle for spreading localized contamination in the field.  If pathogens survive on the produce, they may cause foodborne illness.
  • 13. Contamination Controlling Washing is done in 2 stages in fresh cut process flow. 1.Washing following harvesting.(Cleaning) 2.Washing after cutting. In cleaning expect to minimize the microbial population on the commodity surface 100-150 ppm chlorinated water or suitable disinfectant should be used (Sodium or Calcium Hypochlorite). 
  • 14. 3.Sorting….     There are basic two ways of sorting Manual sorting Ex:- Wounded hands,filthy nails Mechanical sorting- Ex:-Food contact surfaces on conveyor belts, dum tank. Contamination can be occurred in both ways.
  • 15. Contamination Controlling   Food contact surfaces on conveyor belts, dump tanks etc. should be cleaned and sanitized on a regular scheduled basis with food contact surface approved cleaning compounds. A 200 parts per million sodium hypochlorite (bleach) solution is an excellent example of a food contact surface sanitizer.
  • 16. 4.Cutting….  Contamination occurs via filthy choping boards,cutting utensil etc. Contamination Controlling Tools and field containers must be kept clean. Wash and sanitize these items before each use. Sterilization: The primary object of sterilization is to destroy the most heat resistant pathogenic spore forming organism. ExKnives, blades etc Rub the working space surrounding with a disinfectant Ex:- 90% Ethanol Hands should be cleaned with a sanitizer.
  • 17. 5.Storing……   Storing with unclean raw materials. Using refrigerate which are not properly work. Contamination Controlling      Facilities used to store fresh produce should be cleaned and, as necessary, disinfected. When store inside refrigerator fresh produce should be kept above the raw materials. To inhibit microbial growth use appropriate temperatures (5 oC to -10 oC) Store fresh cuts with proper packing.
  • 18. Transporting….  If any breakage happen to package while transporting contamination can be occurred. Contamination Controlling  Containers used to transport ready-to-eat produce should be routinely cleaned and sanitized.
  • 19. Contamination controlling cont..    Equipping refrigerated transportation vehicles and storage rooms with accurate temperature measuring devices, preferably including a temperature recording function Placing fresh-cut produce products in storage facilities and transportation vehicles in a manner that allows for proper air circulation Transporting and storing fresh-cut produce products in vehicles and containers that are dedicated to carrying food products and have been treated by a process that is effective in destroying vegetative cells of microorganisms of public health significance
  • 20. Other Factors Employee Hygiene  Gloves, hairnets and clean smocks are should be worn by packinghouse employees .  Adequate bathroom facilities and handwash stations must be provided .  Shoe or boot cleaning stations may also be in place to reduce the amount of field dirt and contamination which enters the packing shed from field operations.  Employee training regarding sanitary food handling practices should be done when an employee is hired and reviewed before they begin work each season.
  • 21. Prevent Cross-Contamination Cross contamination routes….    Equipment, knives, cutting boards. Storage containers . Raw meat, poultry, and eggs. Prevention…..     Wearing gloves, aprons. Worker hygine should be concerned. materials, brushes, buckets, etc., can easily spread microorganism, Keep harvest containers clean to prevent crosscontamination of fresh produce
  • 22. Wash hands thoroughly
  • 23.   Animal manure and human fecal matter represent a significant source of human pathogens. A particularly dangerous pathogen, Escherichia coli O157:H7, Salmonella, Cryptosporidium Therefore, the use of biosolids and manures, including solid manure, manure slurries must be closely managed to limit the potential for pathogen contamination.
  • 24. Microorganisms from hands washed for the recommended 20 seconds Microorganisms from unwashed hands after using the restroom
  • 25. Suggestions for safety fresh cut industry and consumption     Never add freshly prepared food to food already on salad bars and self-service lines. Change disposable gloves anytime the gloves may have been contaminated or when changing tasks. Do not rewash packaged produce labeled “readyto-eat,” “washed,” or “triple washed.” Establish procedures for inspecting and accepting or rejecting incoming deliveries. Procedures should include checking the condition of the fresh produce and the transportation vehicles to make sure specifications are met.
  • 26. Suggestions cont..    good agricultural practices must be implemented in the growing and harvesting of fresh produce. Provide toilets and hand washing facilities that are equipped and maintained to enable workers to achieve personal hygiene requirements. Position signs in visible places to reinforce personal hygiene requirements and monitor workers for their compliance with the
  • 27. Thank you.