Tag Archives: food processing

Foodborne Bacteria: Do You Know How They Grow?

Food safety concerns are on all food manufacturers’ minds (and, honestly, probably in their dreams too), so it is critical to know how bacteria grow.  Armed with that knowledge, we are better able to stay ahead of bacterial contamination in the food manufacturing facilities.

Petri dish with bacteria.

Petri dish with bacteria. Source: processingmagazine.com

Often, when I was in the plant environment, I would refer back to a case study put together by the Royal Society for Public Health in 2010. It laid out some excellent basics on growth factors for bacteria in a concise manner that readers of The Wide Line may appreciate.

The RSPH states, “In order to grow, bacteria require a source of nutrients, an appropriate atmosphere, neutral or alkaline conditions, available moisture and an appropriate temperature. (In turn), the nutrient source needs to have available moisture, a source of energy, nitrogen, vitamins, and minerals.” A large number of bacteria are able to grow with or without oxygen. Some bacteria (obligate aerobes), will only grow if oxygen is present. Other bacteria (obligate anaerobes) will only grow in the absence of oxygen.

The RSPH’s “Growth Requirements of Bacteria” section continues: “Most bacteria grow best in a neutral or alkaline environment. Bacteria do not grow well in foods which are too acidic (with a pH of less than 4.5).”  So, the more acidic the food, the less likely it is to support the growth of bacteria.  In addition, foods that are dried or high in salt or sugar have a reduction in available moisture content, and bacteria will grow poorly on these foods.

Finally, “Most bacteria will not grow in cold conditions, or will only grow and divide slowly. High temperatures will also inhibit the growth of bacteria.”  For example, most food poisoning bacteria die when exposed to a temperature of 70°C for two minutes or more. The optimum temperature range for the growth of most bacteria is 5°C to 63°C, which is known as the ‘temperature danger zone’.

The RSPH concisely acknowledges that there are multiple areas in all food production facilities that need to be assessed for risk regularly, as well as monitored daily in order to prevent microbiological product contamination. All processing steps have the potential to increase the chance of microbial corruption.  Nelson-Jameson carries food safety products that assist with control and surveillance in every step of the production process—from ingredient receiving through manufacturing, storage, and shipping of finished products.  Contact a sales representative today to find out how Nelson-Jameson can help strengthen your food safety prevention and protocol.

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Testing the Water

j0444789What is the difference between water activity and water “moisture” content? Well, it all depends on what you want to achieve. Do you want to monitor the amount of water and dry matter present in a product? Or do you want to increase and monitor the shelf stability of a product?

“Water ‘moisture’ content is the amount of water contained in a product”. Measuring water “moisture” content is better used to determine quality of the process. For example, if the product is a cheese powder that is spray dried, it is common practice to measure the water “moisture” content to determine yield and to ascertain if your drying process is running according to the diagnosed plan.

Water activity is defined as the measurement of the availability of free water for biological reactions—especially the biological reactions that can make humans and animals very sick.  Water activity is more critical in the food industry. Bacteria love water; gram-negative bacteria like E.coli need a minimum of .97 moisture content for growth, and the Staphylococcal toxin produced by Staphylococcus aureus only needs a minimum of .93 for growth. To put this into perspective, know that pure water’s moisture content is 1.00. Thus, it is critical for food manufacturers to know and monitor the water activity before, during, and after manufacturing for safety. See the table below for the water activity and content levels of common foods:

Water Activity of Common Foods (aw)

fresh meats and fish:                     0.99

moist cakes:                                       0.90-0.95

soy sauce:                                           0.80

jams, marmalades, jellies:            0.75-0.80

dried spices, milk powder:           0.20-0.60

Water Content of Common Foods (%)

apples:                 84

peppers:              92

salami, beef       60

dried fruit            31

wheat flour        11

Water activity is crucial to food safety. Microbes are everywhere, and will find any way possible to a food source, ultimately causing spoilage. Moisture analysis monitoring processes are set up to eliminate as many microbes as possible, with the key to moisture control and water activity being to find ways to bind the water so that it doesn’t allow microbes to find a food source—thus extending a product’s shelf life. Contact one of Nelson Jameson’s product specialists today to discuss your moisture analysis and water activity needs.

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Become a “Preventive Controls Qualified Individual” Today!

In Nelson-Jameson’s continued commitment to provide industry professionals with the latest in food science and food safety education, we’ve partnered with Cherney Microbiological Services to offer a brand new course offering!  The upcoming “FSPCA Preventive Controls for Human Food” is a class that will be of special interest to those in plant operations, and will focus on Food Safety Modernization Act (FSMA) compliance.  As an added bonus, Nelson-Jameson customers will receive a 5% discount, simply by mentioning “Nelson Jameson” when registering!

Image courtesy Cherney Microbiological Services.

Continuing Food Safety Education through FSPCA Preventive Controls for Human Food course

The Food Safety Modernization Act is the most extensive change to food safety laws in 70 years, shifting the industry perspective from a reactive to a proactive approach when addressing and preventing food contamination. The new regulations require specified activities to be completed by a “Preventive Controls Qualified Individual” who has “successfully completed training in the development and application of risk-based preventive controls.” The FSPCA Preventive Controls for Human Food course helps support both compliance with FSMA and provides FDA-recognized training for your designated Preventive Controls Qualified Individual. This standardized course was developed by the Food Safety Preventive Controls Alliance (FSPCA) in partnership with the FDA, and the lead instructors and course content and materials are FSPCA-approved.

The FSPCA Preventive Controls for Human Food course is a great fit for quality directors, managers, supervisors and practitioners who will be responsible for managing his or her company’s Food Safety Plan under FSMA.  This course will be held March 29th-31st, 2016, at Cherney Microbiological Services in Green Bay, Wisconsin. The cost is $800, but be sure to mention “Nelson Jameson” while registering to receive a 5% discount!  To register, please click HERE.

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Midwest Food Processors Association (MWFPA) Annual Convention

11825673_833054496793530_4600479132610421323_nThe Midwest Food Processors Association’s Annual Convention brings together leaders in the food processing industry to discuss trends, view new technologies, share expertise, and network with professionals in different companies and disciplines. The goal of this annual event is to give attendees the information and resources needed to meet the challenges of customer demands and government oversight.

Booth #307

For more information: https://www.mwfpaconvention.org/

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A Pest Request

FlyFor those of you in states buried under several feet of snow, navigating slippery roads, or simply trying to remember what the sun looks like, it may be hard to fathom, but warm weather is around the corner!

Along with picnics, baseball, vacations, and relief from seasonal affective disorder, spring and summer come along with some uninvited guests: a myriad of pests. In all fairness, cockroaches, flies, rodents, etc. are threats to food safety operations all year but with warmer weather food operations often see additional challenges when it comes to managing pests.

A good pest control program takes a good deal of planning and proper maintenance. Before the warmer weather hits, it might not hurt to examine your current program and anticipate the needs for your operation. Where to start though? Well, don’t “wing it.”

The following free sources provide some good, introductory insight into Pest Control in food processing environments:

Pest Control in Food Establishments – FDA
A Pest Control ProgramPurdue University
Sanitation and Pest Control – USDA

Also, consulting with your local inspectors, government resources, and academic extension programs can help you get ready to put your pest control plan/ program to the test. To assist you in developing, implementing, and maintaining you program, Nelson-Jameson has created a Pest Control flyer, highlighting some of our key product offerings. To talk with one of our product specialists about your pest control needs, give us a call at 800-826-8302 or view our website for more information. We’re here to help in all seasons!

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