This document summarizes guidelines for sanitary and hygienic design of poultry processing equipment. Effective cleaning and sanitation of processing equipment is essential to prevent contamination of poultry products. The American Meat Institute has established 10 principles of sanitary equipment design and a checklist to evaluate equipment based on these principles. Key factors include ensuring equipment can be fully cleaned and sanitized, is made of compatible materials, has no areas where water or debris can accumulate, and meets other hygienic design standards. Following these guidelines helps processing plants produce safe poultry products.
FSMA Fridays August 2018, FDA 483s: Trends in the Age of FSMASafetyChain Software
Ongoing, monthly FSMA webcast series featuring The Acheson Group.
In the August 2018 session, Eric Edmunds, Food Safety Director, The Acheson Group, joined us for an update on current FSMA activities and to provide an overview of FDA Form 483. The presentation included a discussion of what happens when you receive a 483, who can see 483s, and information about the ORA FOIA Electronic Reading Room and FDA Data Dashboard. This session also covered the most common regulatory citations for Preventive Controls Rule for Human Food in 2018 at domestic facilities and current trends involving 483s, including “educate before and while we regulate” and a shift from GMPs to Preventive Control Violations.
To learn more about this ongoing series, visit www.FSMAFridays.com.
This presentation deals with the quality control of poultry feed while it is being manufactured in feed mill on large scale, right from purchase of ingredients upto the sale of finished product (Feed). It also discusses the care to be taken by the personnel working in feed mill to maintain quality of feed.
FSMA Fridays August 2018, FDA 483s: Trends in the Age of FSMASafetyChain Software
Ongoing, monthly FSMA webcast series featuring The Acheson Group.
In the August 2018 session, Eric Edmunds, Food Safety Director, The Acheson Group, joined us for an update on current FSMA activities and to provide an overview of FDA Form 483. The presentation included a discussion of what happens when you receive a 483, who can see 483s, and information about the ORA FOIA Electronic Reading Room and FDA Data Dashboard. This session also covered the most common regulatory citations for Preventive Controls Rule for Human Food in 2018 at domestic facilities and current trends involving 483s, including “educate before and while we regulate” and a shift from GMPs to Preventive Control Violations.
To learn more about this ongoing series, visit www.FSMAFridays.com.
This presentation deals with the quality control of poultry feed while it is being manufactured in feed mill on large scale, right from purchase of ingredients upto the sale of finished product (Feed). It also discusses the care to be taken by the personnel working in feed mill to maintain quality of feed.
This presentation is Part 4 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
This presentation is Part 5 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
Institution of Prosecution against the Act of Transporting In a Vehicle a Bul...Agriculture Journal IJOEAR
—Storage temperature plays a major role in causing changes in quality and safety of poultry meat. Product should retain its desired sensory, chemical, physical, functional and microbiological characteristics. Authorized Officers are expected to guide and inspect on food safety and security measures of the country. After conducting comprehensive food outlet inspections covering the whole Medical Officer Health (MOH) area and legal prosecutions over violation of law related to food safety, inspections of food transporting vehicles were conducted. Twenty vehicles were inspected and 7 out of them were released after giving strict advice, 3 were detained to produce before courts. By entering a plea of guilty, first two defendants were admitting their guilt and fined 67 USD each. Last case was charged against the chicken company transporting chicken at temperature of +5 0 Centigrade (standard-18 0 Centigrade), where company lawyer admitted a plea of guilt, but pleaded to release all chicken worth of 2700 USD. Usually in Sri Lankan context, temperature of container was measuring by thermometers as a spot reading of whole passage of cold chain of frozen foods. Upon the expert opinion and scientific explaining by the MOH of the impact of releasing this bulk of chicken on the health of the general public, the Magistrate made decision against the company with strict advice to maintain all vehicles in good sanitary condition, fined 67 USD and ordered to destroy the entire bulk quantity of chicken worth 2000 USD under the supervision of the MOH. This would set future reference/ benchmark in field of food safety in Sri Lanka to supervise and examine of temperature record by Authorized officers using smart phones on data lodgers, which records should be maintained by all frozen food companies thorough out their cold chain, and it can be used as weighted and firm evidence for their legal submissions in future as a complete reflection of cold chain. Keywords— Shelf life, food safety, enactment of food act, poultry meat, unhygienic transport, public health legislation.
This presentation is Part 3 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
Dr. David Goldman - Meat/Poultry Antibiotic Residue Testing, Protecting Human...John Blue
Meat/Poultry Antibiotic Residue Testing, Protecting Human Health - Dr. David Goldman, Chief Medical Officer, USPHS Office of Public Health Science, Food Safety and Inspection Service, from the 2013 NIAA Symposium Bridging the Gap Between Animal Health and Human Health, November 12-14, 2013, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-antibiotics-bridging-the-gap-animal-health-human-health
Effect of the implementation of the Hazard Analysis Critical Control Point (HACCP) prerequisite in an institucional foodservice unit in Southern Brazil (Author: Kelly Lameiro RODRIGUES, Jorge Adolfo SILVA, José Antônio Guimarães ALEIXO)
Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology, he shared and supervised over than 3 Master and Ph.D Thesis in Food and Dairy sciences and more than 54 scientific publications in food and dairy microbiology, functional dairy products , probiotics and propionic acid bacteria and pathogenic bacteria in Food and Dairy Products.
.
He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria, Contamination during Food Process and Isolation and Identification of Microorganisms. Member Who's Who in the World.
Research Interest
Food and Dairy Microbiology , Functional Foods , Functional Dairy Products ,Probiotics ,Propionic acid bacteria ,Pathogenic bacteria in foods and dairy products.
Mr. Gary Huddleston - Biosecurity in Feed ManufacturingJohn Blue
Biosecurity in Feed Manufacturing - Mr. Gary Huddleston, Manager, Feed Manufacturing safety & Environmental Affairs, American Feed Industry Association, from the 2016 NIAA Annual Conference: From Farm to Table - Food System Biosecurity for Animal Agriculture, April 4-7, 2016, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2016_niaa_farm_table_food_system_biosecurity
This presentation is Part 4 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
This presentation is Part 5 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
Institution of Prosecution against the Act of Transporting In a Vehicle a Bul...Agriculture Journal IJOEAR
—Storage temperature plays a major role in causing changes in quality and safety of poultry meat. Product should retain its desired sensory, chemical, physical, functional and microbiological characteristics. Authorized Officers are expected to guide and inspect on food safety and security measures of the country. After conducting comprehensive food outlet inspections covering the whole Medical Officer Health (MOH) area and legal prosecutions over violation of law related to food safety, inspections of food transporting vehicles were conducted. Twenty vehicles were inspected and 7 out of them were released after giving strict advice, 3 were detained to produce before courts. By entering a plea of guilty, first two defendants were admitting their guilt and fined 67 USD each. Last case was charged against the chicken company transporting chicken at temperature of +5 0 Centigrade (standard-18 0 Centigrade), where company lawyer admitted a plea of guilt, but pleaded to release all chicken worth of 2700 USD. Usually in Sri Lankan context, temperature of container was measuring by thermometers as a spot reading of whole passage of cold chain of frozen foods. Upon the expert opinion and scientific explaining by the MOH of the impact of releasing this bulk of chicken on the health of the general public, the Magistrate made decision against the company with strict advice to maintain all vehicles in good sanitary condition, fined 67 USD and ordered to destroy the entire bulk quantity of chicken worth 2000 USD under the supervision of the MOH. This would set future reference/ benchmark in field of food safety in Sri Lanka to supervise and examine of temperature record by Authorized officers using smart phones on data lodgers, which records should be maintained by all frozen food companies thorough out their cold chain, and it can be used as weighted and firm evidence for their legal submissions in future as a complete reflection of cold chain. Keywords— Shelf life, food safety, enactment of food act, poultry meat, unhygienic transport, public health legislation.
This presentation is Part 3 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
Dr. David Goldman - Meat/Poultry Antibiotic Residue Testing, Protecting Human...John Blue
Meat/Poultry Antibiotic Residue Testing, Protecting Human Health - Dr. David Goldman, Chief Medical Officer, USPHS Office of Public Health Science, Food Safety and Inspection Service, from the 2013 NIAA Symposium Bridging the Gap Between Animal Health and Human Health, November 12-14, 2013, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-antibiotics-bridging-the-gap-animal-health-human-health
Effect of the implementation of the Hazard Analysis Critical Control Point (HACCP) prerequisite in an institucional foodservice unit in Southern Brazil (Author: Kelly Lameiro RODRIGUES, Jorge Adolfo SILVA, José Antônio Guimarães ALEIXO)
Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology, he shared and supervised over than 3 Master and Ph.D Thesis in Food and Dairy sciences and more than 54 scientific publications in food and dairy microbiology, functional dairy products , probiotics and propionic acid bacteria and pathogenic bacteria in Food and Dairy Products.
.
He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria, Contamination during Food Process and Isolation and Identification of Microorganisms. Member Who's Who in the World.
Research Interest
Food and Dairy Microbiology , Functional Foods , Functional Dairy Products ,Probiotics ,Propionic acid bacteria ,Pathogenic bacteria in foods and dairy products.
Mr. Gary Huddleston - Biosecurity in Feed ManufacturingJohn Blue
Biosecurity in Feed Manufacturing - Mr. Gary Huddleston, Manager, Feed Manufacturing safety & Environmental Affairs, American Feed Industry Association, from the 2016 NIAA Annual Conference: From Farm to Table - Food System Biosecurity for Animal Agriculture, April 4-7, 2016, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2016_niaa_farm_table_food_system_biosecurity
NEW INSTRUMENTS TO ENHANCE SAFETY, SUSTAINABILITY AND EFFICIENCY
IN THE DAIRY INDUSTRY | Look beyond the hygienic design of dairy equipment to reduce overall costs of cleaning
Roberto Massini | Italiafoodtec.com
Hazard Analysis Critical Control Points (HACCP) Application during Olive oil ...iosrjce
Olive fruit is considered as one of the most important fruit crops in Egypt. Olive fruits could be
processed to produce olive oil which, consumed strongly these days as a results of its desirable biological
effects. HACCP system is an international preventive system concerning with food safety. So, the present work
was carried out to investigate the possibility of implementation of HACCP system during olive oil extraction
using centrifugation system to improve the quality and safety of olive oil production. Hazard analysis was
conducted to identify hazards that may be occur in the product cycle and to assess the preventive measures for
controlling them, critical control points (CCPs) were determined to control the identified hazards. Critical
limits were established at each CCP, appropriate monitoring system was established for each CCP to monitor
its control , Corrective actions to be taken when monitoring indicates deviation or loss of control were
established, Verification procedures were established to confirm that the HACCP system is working effectively,
Documentation concerning all procedures and records were established. HACCP system can be also used to
control the safety and quality of olive oil extraction plant.
Looking for insights into current global regulatory expectations for viral safety? Read the special report from BioProcess International, in collaboration with Martin Wisher, Senior Regulatory Consultant focusing on BioReliance biosafety® services.
Viral Risk Mitigation - A Global Regulatory PerspectiveMilliporeSigma
Looking for insights into current global regulatory expectations for viral safety? Read the special report from BioProcess International, in collaboration with Martin Wisher, Senior Regulatory Consultant focusing on BioReliance biosafety® services.
Fisheries Plant Management and Operation.pptxHrishika Barua
Fisheries plant management is the main key factor to maintain the quality of fish food products. This process involves the use of capital and human resources to manage and operate fisheries plants effectively and efficiently. Plant management and operation is a crucial aspect of the food industry that involves the production, quality control, and research and development of food products.
A new ISO technical committee (ISO/TC 293) is created to supply the global industry with standards for feed machinery used to produce formulated feed in feed processing mills
This slides contain description about SCHEDULE T good manufacturing process of Indian system of medicine contains about the process of GMP in indian system of medicine...
THE IMPORTANCE OF MARTIAN ATMOSPHERE SAMPLE RETURN.Sérgio Sacani
The return of a sample of near-surface atmosphere from Mars would facilitate answers to several first-order science questions surrounding the formation and evolution of the planet. One of the important aspects of terrestrial planet formation in general is the role that primary atmospheres played in influencing the chemistry and structure of the planets and their antecedents. Studies of the martian atmosphere can be used to investigate the role of a primary atmosphere in its history. Atmosphere samples would also inform our understanding of the near-surface chemistry of the planet, and ultimately the prospects for life. High-precision isotopic analyses of constituent gases are needed to address these questions, requiring that the analyses are made on returned samples rather than in situ.
Slide 1: Title Slide
Extrachromosomal Inheritance
Slide 2: Introduction to Extrachromosomal Inheritance
Definition: Extrachromosomal inheritance refers to the transmission of genetic material that is not found within the nucleus.
Key Components: Involves genes located in mitochondria, chloroplasts, and plasmids.
Slide 3: Mitochondrial Inheritance
Mitochondria: Organelles responsible for energy production.
Mitochondrial DNA (mtDNA): Circular DNA molecule found in mitochondria.
Inheritance Pattern: Maternally inherited, meaning it is passed from mothers to all their offspring.
Diseases: Examples include Leber’s hereditary optic neuropathy (LHON) and mitochondrial myopathy.
Slide 4: Chloroplast Inheritance
Chloroplasts: Organelles responsible for photosynthesis in plants.
Chloroplast DNA (cpDNA): Circular DNA molecule found in chloroplasts.
Inheritance Pattern: Often maternally inherited in most plants, but can vary in some species.
Examples: Variegation in plants, where leaf color patterns are determined by chloroplast DNA.
Slide 5: Plasmid Inheritance
Plasmids: Small, circular DNA molecules found in bacteria and some eukaryotes.
Features: Can carry antibiotic resistance genes and can be transferred between cells through processes like conjugation.
Significance: Important in biotechnology for gene cloning and genetic engineering.
Slide 6: Mechanisms of Extrachromosomal Inheritance
Non-Mendelian Patterns: Do not follow Mendel’s laws of inheritance.
Cytoplasmic Segregation: During cell division, organelles like mitochondria and chloroplasts are randomly distributed to daughter cells.
Heteroplasmy: Presence of more than one type of organellar genome within a cell, leading to variation in expression.
Slide 7: Examples of Extrachromosomal Inheritance
Four O’clock Plant (Mirabilis jalapa): Shows variegated leaves due to different cpDNA in leaf cells.
Petite Mutants in Yeast: Result from mutations in mitochondrial DNA affecting respiration.
Slide 8: Importance of Extrachromosomal Inheritance
Evolution: Provides insight into the evolution of eukaryotic cells.
Medicine: Understanding mitochondrial inheritance helps in diagnosing and treating mitochondrial diseases.
Agriculture: Chloroplast inheritance can be used in plant breeding and genetic modification.
Slide 9: Recent Research and Advances
Gene Editing: Techniques like CRISPR-Cas9 are being used to edit mitochondrial and chloroplast DNA.
Therapies: Development of mitochondrial replacement therapy (MRT) for preventing mitochondrial diseases.
Slide 10: Conclusion
Summary: Extrachromosomal inheritance involves the transmission of genetic material outside the nucleus and plays a crucial role in genetics, medicine, and biotechnology.
Future Directions: Continued research and technological advancements hold promise for new treatments and applications.
Slide 11: Questions and Discussion
Invite Audience: Open the floor for any questions or further discussion on the topic.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Richard's entangled aventures in wonderlandRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
(May 29th, 2024) Advancements in Intravital Microscopy- Insights for Preclini...Scintica Instrumentation
Intravital microscopy (IVM) is a powerful tool utilized to study cellular behavior over time and space in vivo. Much of our understanding of cell biology has been accomplished using various in vitro and ex vivo methods; however, these studies do not necessarily reflect the natural dynamics of biological processes. Unlike traditional cell culture or fixed tissue imaging, IVM allows for the ultra-fast high-resolution imaging of cellular processes over time and space and were studied in its natural environment. Real-time visualization of biological processes in the context of an intact organism helps maintain physiological relevance and provide insights into the progression of disease, response to treatments or developmental processes.
In this webinar we give an overview of advanced applications of the IVM system in preclinical research. IVIM technology is a provider of all-in-one intravital microscopy systems and solutions optimized for in vivo imaging of live animal models at sub-micron resolution. The system’s unique features and user-friendly software enables researchers to probe fast dynamic biological processes such as immune cell tracking, cell-cell interaction as well as vascularization and tumor metastasis with exceptional detail. This webinar will also give an overview of IVM being utilized in drug development, offering a view into the intricate interaction between drugs/nanoparticles and tissues in vivo and allows for the evaluation of therapeutic intervention in a variety of tissues and organs. This interdisciplinary collaboration continues to drive the advancements of novel therapeutic strategies.
2. Sanitary processing equipment design: S.F. Bilgili
Introduction
Every stage of production and processing has a role in the safety of poultry products.
Preventative and proactive food safety programmes, such as HACCP, are globally
recognized and implemented to prevent, reduce and/or eliminate the physical, chemical
and biological (i.e. microbiological) hazards in finished products (Mulder, 2000).
Processing phase of the poultry meat and egg production system has a special role in this
process, as this is the critical point of transformation of raw materials (live birds or eggs)
into diverse ready-to-cook or ready-to-eat products.
Live birds represent the single largest source of biological hazards during processing
(Barbut, 2002). The role of processing plant is to reduce pathogenic microorganisms while
preventing chemical and physical hazards in finished products. With the exception of few
systemic conditions, the muscle tissue (i.e. meat) of healthy animals is free of pathogenic
organisms until processing. During first-processing (i.e. hanging through chilling) the
microbial load on the skin and internal surfaces of the carcass are progressively reduced.
From a microbiological quality stand-point, the second-processing (i.e. sizing through cut-up,
further processing and packaging) represents a major challenge, as carcasses are
portioned into various bone-in and boneless products and further processed, exposing
increasingly more product surface area for contamination from the processing surfaces,
equipment and environment.
Cleaning and sanitation
Poultry processing plants have evolved significantly during the last decade from basic
slaughter houses to complex food manufacturing plants (Bolder, 1998). Increasingly
sophisticated processing and portioning equipment are being utilized with high-speed
processing lines often operating two continuous production shifts. Further-processing of
poultry have expanded to include minimally processed products and aseptic packaging.
Effective cleaning and sanitation programmes are essential in these highly mechanized
and complex processing facilities to minimize risks of contamination with spoilage and
pathogenic microorganisms. HACCP plans, when properly designed and implemented
should incorporate specific cleaning and sanitation tasks, be pre-operational or
operational, on a daily basis. Facility-wide cleaning and sanitation pre-requisite
programmes and sanitation standard operating procedures (sSOP’s) help customize and
document these procedures.
During processing, raw materials, environment (air, water), employees, facility and
equipment, can serve as sources of biological hazards for poultry (Thomas et al., 1987). It
is widely recognized that, in a food plant, the manufacturing process itself should not act
as a source of microbial contamination (Comar, 1988). Microbial contamination of the
product via the processing equipment could occur either through cross-contamination by
transfer points (i.e. product contact surfaces) or by microbial growth niches (Butts, 2004).
Cross-contamination by transfer points is usually controlled by the Good Manufacturing
Practices (GMP’s) and sSOP’s, as contaminants, for the most part, are eliminated during
cleaning and sanitation. On the other hand, growth niches harbour microorganisms from
the cleaning and sanitation steps, creating undesirable and hidden sources of
contamination. The top priority in a poultry processing plant should be the elimination and
control of these growth niches for pathogenic microorganisms, such as Salmonella spp.,
Campylobacter spp., Staphylococcus aureus and Listeria monocytogenes. This can only
be accomplished by sanitary/hygienic facility and equipment design and by
implementation of production and sanitation process controls.
116 World’s Poultry Science Journal, Vol. 62, March 2006
3. Sanitary processing equipment design: S.F. Bilgili
Bacterial growth requirements are well characterized to include: time, temperature,
water, pH and availability of nutrients. However, often many other factors contribute to
the development of pathogen growth niches during processing, such as product flow and
pile-ups, debris accumulation, mid-shift cleanups, use of high pressure during cleaning,
temperature control, unique product characteristics (i.e. stickiness), and more importantly,
problems with equipment design and/or maintenance (Butts, 2004).
Equipment design
Poultry processing equipment has traditionally been designed based on efficiency, safety,
product quality, and sanitation considerations. In many countries processing equipment is
evaluated and certified by the regulatory agencies for use in inspected plants. Guidelines
for the hygienic construction of commercial or custom-built equipment are based on
various international standards:
a. Hygiene Requirements for the Design of Meat and Poultry Processing Equipment
(American National Standard ANSI/NSF/3A 14159-1)
b. Hygiene Requirements for the Design of Hand Tools used in Meat and Poultry
Processing (American National Standard ANSI/NSF/3A 14159-2)
c. Assessment for Cleanability of Belting Materials used in Meat and Poultry Processing
Equipment (American National Standard ANSI/NSF/3A 14159-3)
d. 3-A sanitary Standards
e. National Sanitation Foundation International Standards (NSF International)
f. European Norms for Food Processing Machinery
g. International Organization for Standardization (ISO)
The sanitary design criteria and guidelines developed by these regulatory and advisory
bodies provide benchmarks to reduce hazards from the use of equipment in food
processing. Since 1997, with the introduction of HACCP, the mandatory evaluation and
certification of processing equipment prior to its use has been abandoned in the US.
Absence of standards and oversight by a regulatory agency removed the assurance that the
processing equipment would not cause microbial contamination problems. Most
processors purchased equipment based on set of agreed-upon specifications, with little or
no sanitary design standards to follow. The American Meat Institute (AMI) Equipment
Design Task Force has created a list of 10 Principles of Sanitary Equipment Design (AMI,
2003) to guide the equipment manufacturers in modifying their equipment designs. To aid
in equipment evaluations, a checklist is also added to each of the 10 principles listed
(Table 1). These checklists allow processors to conduct a sanitary design audit of the
equipment based on assigned points. To be effective, the equipment must be used in the
processing line for 90-day period, disassembled to its normal daily level, and evaluated
Table 1 The American Meat Institute’s 10 Principles of Sanitary Design.
1. Cleanable to a microbiological level
2. Made of compatible materials
3. Accessible for inspection, maintenance, cleaning and sanitation
4. No product or liquid collection
5. Hollow areas hermetically sealed
6. No niches
7. Sanitary operational performance
8. Hygienic design of maintenance enclosures
9. Hygienic compatibility with other plant systems
10. Validated cleaning and sanitizing protocol
World’s Poultry Science Journal, Vol. 62, March 2006 117
4. Sanitary processing equipment design: S.F. Bilgili
both visually and microbiologically. In the audit form, full points are assigned to
satisfactory, one-half points assigned to marginal, and no points are given to unsatisfactory
items. A score of 1000 is acceptable, whereas any equipment with a score <1000 needs
improvement.
AMI Sanitary Design Principles
Basically, these principles require all parts of the machinery easily accessible for cleaning
and sanitation, and elimination of places on the machine that could trap product debris and
other material that could result in the development of pathogen growth niches:
CLEANABLE TO A MICROBIOLOGICAL LEVEL
Food equipment must be constructed to ensure effective and efficient cleaning of the
equipment over its life span (100 points total). As measured post-installation:
a. The equipment should be designed as to prevent bacterial ingress, survival, growth and
reproduction on both product and non- product contact surfaces (20 points).
b. All surfaces are cleanable as measured by less than one colony-forming unit (CFU) per
25 square cm, less than one CFU per 10 ml when the item is rinsed, acceptable RLU
(device specific) when measured by residual adenosine triphosphate, and/or negative
for residual protein or carbohydrate when using swabs (20 points).
c. All surfaces are accessible for mechanical cleaning and treatment to prevent biofilms
(20 points).
d. When requested, data is available to demonstrate that soiled equipment is cleanable as
indicated above, by an individual using the cleaning protocol provided by the supplier
(20 points).
e. Surfaces are clean visually and to the touch, and pass operational inspections using
sight, touch, and smell (20 points).
MADE OF COMPATIBLE MATERIALS
Construction materials used for equipment must be completely compatible with the
product, environment, cleaning, and sanitizing chemicals and the methods of cleaning and
sanitation (100 points total).
a. Product contact surfaces are made with materials that are corrosion resistant, non-toxic,
and non-absorbent as approved in NSF/ANBSI/3A 141159-1 (10 points).
b. In general, stainless steel shall be AISI 300 series or better (10 points).
c. Composites and plastics remain intact without changes in shape, structure, and function
through cleaning and sanitation (10 points).
d. Plated, painted, and coated surfaces are not used for food contact surfaces or for
surfaces above the product zone areas (10 points).
e. Coatings and plating must remain intact (10 points).
f. Cloth back belts are not used (10 points).
g. Materials such as wood, enamelware, uncoated aluminium, uncoated anodized
aluminium, and others per NSF/ANSI/3A 14159-1 are not used (10 points).
h. Metals are compatible with one another (10 points).
i. Seals and O-rings are designed to minimize product contact (10 points).
j. Materials used in construction are compatible with the product, the environmental
conditions which they will be exposed, as well as cleaning methods and chemicals (10
points).
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5. Sanitary processing equipment design: S.F. Bilgili
ACCESSIBLE FOR INSPECTION, MAINTENANCE, CLEANING AND
SANITATION
All parts of the equipment shall be readily accessible for inspection, maintenance,
cleaning and sanitation without the use of tools (150 points total).
a. All surfaces in the product zone are readily accessible for cleaning and inspection (15
World’s Poultry Science Journal, Vol. 62, March 2006 119
points).
b. Product zone components with inaccessible surfaces can be disassembled without tools
and easily (15 points).
c. Where access or disassembly is not possible, the entire unit is cleaned by clean-in-place
(CIP) or clean-out-of-place (COP) methods (10 points).
d. Parts remain attached or hung on the equipment for easy cleaning and to prevent
damage and loss. Separate part carts are supplied as an alternative (5 points).
e. Machinery and chain guards drain away from product zones and are easily removed (15
points).
f. Product catch pans or drip pans are easily removable for cleanup, so they are not lost or
separated from the equipment (10 points).
g. Al belting is easily removable or the belt tension is removed easily without tools so the
surfaces underneath can be cleaned (15 points).
h. All surfaces in non-product zones shall be readily accessible for cleaning and
inspection (15 points).
i. Installation will maintain a 46-cm floor clearance for any product contact areas or
conveyor travel paths. Equipment design provides 31-cm of clearance to the floor (15
points).
j. Equipment is located 77-cm from overhead structures and 92-cm from the nearest
stationary object (15 points).
k. All air, vacuum, and product hoses and their assemblies on the equipment are easily
removable for soaking and sanitizing (10 points).
l. All air, vacuum, and product hoses are transparent or opaque, and meet product contact
surface guidelines (10 points).
NO PRODUCT OR LIQUID COLLECTION
Equipment should be self-draining to assure that liquid, which can harbour and promote
the growth of bacteria, does not accumulate, pool or condense on the equipment (total 100
points).
a. All surfaces should be designed to eliminate water pooling and to be self-draining (10
points).
b. Round framework is used for horizontal members where possible (20 points).
c. Where square or rectangular bases are used, the flat surface is turned 45 degrees to
horizontal where possible (10 points).
d. All open surfaces are made of sufficient strength to prevent warping and subsequent
pooling of water (10 points)
e. Moisture does not drip, drain or draw into product zones (15 points).
f. Belt tension is adequate throughout operations to prevent water from pooling on the
belts (15 points).
g. Dead spaces are eliminated (15 points).
h. Materials used in the construction are non-absorbent (15 points).
HOLLOWAREAS SHOULD BE HERMETICALLY SEALED
Hallow areas of equipment, such as frames and rollers must be eliminated whenever
possible or permanently sealed. Bolts, studs, mounting plates, brackets, junction boxes,
nameplates, end caps, sleeves, and other such items should be continuously welded to the
6. Sanitary processing equipment design: S.F. Bilgili
surface, not attached via drilled and tapped holes (150 points total).
a. All rotating members, such as drive sprockets or belt pulleys, are to be solid or filled
with dye and fully sealed with continuous welds (30 points).
b. All stationary hollow tube construction, such as frame members or blade spacers, are
fully sealed with continuous welds top prevent interior contamination (30 points).
c. There are no fastener penetrations into hollow tube construction (30 points).
d. Threaded leg adjustments are internal and do not penetrate the tube frame members (30
points).
e. Name plates and tags are minimized. When attached, plates and tags are continuously
welded. Rivet- or screw-attached plates (often sealed with caulk) are absent (30 points).
NO NICHES
Equipment parts should be free of niches such as pits, cracks, corrosion, recesses, open
seams, gaps, lap seams, protruding ledges, inside threads, bolt rivets and dead ends (150
points total).
a. Surface texture of a product contact surface shall not exceed 32 microns, except as
described in NSF/ANSI/3A 14159-1 (10 points).
b. Surface texture on a non-product contact surface shall not exceed 125 microns (10
points).
c. Internal corners and angles shall have a smooth and continuous radius of at least 3-mm
(angles <35 degrees) (10 points).
d. No lap joints (10 points).
e. Hermetically sealed spacers are used to allow for space between two adjoining pieces
to permit mechanical action during cleaning (10 points).
f. Caulking is not used (10 points).
g. All joints and welds are flush ad free of pits, cracks, and corrosion (10 points).
h. All welds are continuous, smooth and polished (10 points).
i. Sleeved assemblies (bushings, sprockets, and bearings) are no longer than 1.5 inches or
are disassembled for cleaning (10 points).
j. Press and shrink fits are not used (10 points).
k. Fasteners are not used in or above product zone (10 points).
l. Fasteners that are product contact surface must utilize the ACME 60-degree stub thread
(10 points).
m.If fasteners are necessary, they do not have exposed threads and have a positive locking
method to prevent falling or vibrating off the machine (10 points).
n. Belt scrapers do not have lap joints and are removed without tools (10 points).
o. Belt supports are constructed from single pieces of material (10 points).
SANITARY OPERATIONAL PERFORMANCE
During normal operations, the equipment must perform so it does not contribute to
unsanitary conditions or the harbourage and growth of bacteria (100 points total).
a. Buttons on control panels are easily cleaned and sanitized during operations (15
points).
b. All compressed air used for blowing on the product or contact surfaces is filtered to a
minimum of a 0.3 micron level and dried to prevent the formation of moisture in the
piping system (15 points).
c. No bearings are present in the product contact zone areas (15 points).
d. A separation exists between the product contact and non-product contact areas to
prevent cross-contamination during operation (15 points).
e. All surfaces near the product contact zone areas are designated as if they were product
contact zone areas (15 points).
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7. Sanitary processing equipment design: S.F. Bilgili
f. Product contact surfaces are made to prevent accumulation of product residue during
World’s Poultry Science Journal, Vol. 62, March 2006 121
operation (15 points).
g. Shafts passing through a product zone shall have an air gap to prevent product
contamination (10 points).
HYGIENIC DESIGN OF MAINTENANCE ENCLOSURES
Maintenance enclosures and human machine interfaces such as push buttons, valve
handles, switches, and touch screens, must be designed to ensure food product, water or
product liquid does not penetrate or accumulate in or on the enclosure or interface. Also,
physical design of the enclosures should be sloped or pitched to avoid use as storage area
(50 points total).
a. Drives, chain guards, electrical control boxes, and bearings are not located over open
product zones (10 points).
b. Control and junction boxes are fastened to the frame in a manner consistent with the
sanitary design principles (10 points).
c. Utility supply lines and pipes are separated to prevent catch points and allow for
cleaning (5 points).
d. Utility lines are 31-cm above the floor and cleanable (5 points).
e. Conduit and supply lines are not routed above product contact areas (10 points).
f. Maintenance enclosures in direct wash-down areas must be able to be exposed to water
and chemicals used in cleaning and sanitation (10 points).
HYGIENIC COMPATIBILITY WITH OTHER PLANT SYSTEMS
Equipment design should ensure hygienic compatibility with other equipment and
systems, such as electrical, hydraulics, steam, air and water (50 points total).
a. Exhaust systems have welded seams with adequate access for cleaning and inspection
(10 points).
b. Vertical duct sections have a drain to prevent draining from flowing back into the
equipment (10 points).
c. Separate exhausts are supplied for raw and ready-to-eat product zones (10 points).
d. CIP systems are designed, installed, and validated using a recognized third-party in
sections of duct work that are not easily cleaned through access openings (10 points).
e. Equipment is designed to meet criteria of waste water infrastructure capability to assure
no backups of drainage lines result under normal operation (10 points).
VALIDATE CLEANING AND SANITATION PROTOCOLS
Procedures for cleaning and sanitation must be clearly written, designed and proven
effective and efficient. Chemicals recommended for cleaning and sanitation must be
compatible with the equipment and the manufacturing environment (50 points total).
a. Cleaning and sanitizing are considered in the design process (10 points).
b. Cleaning protocols must be safe, practical, effective, and efficient (10 points).
c. Cleaning and sanitation protocols are developed by the manufacturer, validated by a
third-party, and provided in a training manual that is easy to read and understood by
cleaning and sanitation employees (10 points).
d. Equipment design and materials are capable of withstanding standard cleanup
procedures. Equipment materials have been reviewed with Materials Safety Data
Sheets for the cleaning and sanitizing chemicals to assure compatibility (10 points).
e. All belts should withstand heating to 71C for up to 30 minutes (10 points).
Sanitary design plays an important role in controlling the biological, as well as the
physical and chemical hazards in raw or ready-to-eat poultry products. The current design
8. Sanitary processing equipment design: S.F. Bilgili
standards will likely to be frequently modified, as other issues such as economics,
ergonomics and simplification (training) are considered. Cooperation and collaboration
between the manufacturers and processors is a must to achieve the desired level of
hygiene/sanitation. An equipment designed, manufactured, operated, and maintained with
the recognized sanitary design principles will assure the production of safe and
wholesome products.
References
AMERICAN MEAT INSTITUTE (2003) 10 Principles of Sanitary Design and Checklist. AMI Equipment
Design Task Force. http://www.meatami.com/.
BARBUT, S. (2002) Sanitation in poultry processing plants. In: Poultry Products Processing-An Industry Guide,
Eds. S. Barbut, CRC Press, Boca Raton, Florida, pages 368-377.
BOLDER, N.M. (1998) The microbiology of the slaughter and processing of poultry. In: The Microbiology of
Meat and Poultry, Eds. A. Davies and R. Board, Blackie Academic & Professional, London, England, pages
158-173.
BUTTS, J. (2004) Seek & Destroy: Identifying and controlling Listeria monocytogenesgrowth niches.
http://www.foodsafetymagazine.com/issues/0304/colmicro0304.htm.
COMAR, D. (1988) Equipment and the manufacturing environment – microbiological quality assurance. Food
Technology in Australia, 40(6): 214-218.
CURIEL, R. (2002) Building the self-cleaning food plant: Hygienic design of equipment in food processing.
http://www.foodsafetymagazine.com/issues/0302/feat0302-3.htm.
MULDER, R.W.A.W. (2000) Managing the safety and quality of poultry meat. In: Poultry Meat processing and
Quality, Eds. G. C. Mead, Woodhead Publishing Co., Cambridge, England, pages 332-334.
THOMAS, C.J., MCMEEKIN, T.A. and PATTERSON, J.T. (1987) Prevention microbial contamination in
the processing plant. In: Elimination of pathogenic organisms from meat and poultry, F.J.M. Smulders, Ed.
Elsevier Sci. Pub., pages 163-179
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