The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
Thierry Benezech - One of the best experts on this subject based on the ideXlab platform.
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Cleaning-in-Place: Modelling of Cleaning Kinetics of Pipes Soiled by Bacillus Spores Assuming a Process Combining Removal and Deposition
Food and Bioproducts Processing, 2002Co-Authors: C Lelievre, Christine Faille, G. Antonini, Thierry BenezechAbstract:In Food industries, thorough cleaning -in-place procedures for the unheated surfaces of Food Processing Equipment are required to ensure the safety of Food products by the removal of microorganisms. The aim of this work is to model the removal kinetics of Bacillus spores during a cleaning-in-place procedure. These spores were chosen for their occurrence in dairies. The removal of Bacillus cereus spores was found to be strongly dependent on both chemical action (sodium hydroxide), which lowers the adhesion strength of spores onto hard surfaces, and hydrodynamic conditions during cleaning through wall shear stress. A simple model (first-order reaction) assuming a process combining removal and deposition during cleaning was detailed and experimentally confirmed. In addition, a significant effect on the effective removal rate constant by both the flow conditions applied during the soiling procedure and applied during cleaning was observed.
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a new test method for in place cleanability of Food Processing Equipment
Journal of Food Engineering, 2002Co-Authors: Thierry Benezech, C Lelievre, Jeannemarie Membre, A F Viet, Christine FailleAbstract:A practical and quantitative method for assessing complex Food Equipment cleanability is described. After soiling a positive displacement pump by a composite model Food made of custard and Bacillus cereus spores isolated from a Food Processing line, a mild cleaning-in-place procedure was carried out using basic detergents such as sodium hydroxide and nitric acid. After cleaning, surfaces potentially in contact with the contaminated Food were overlaid with nutrient agar containing a tetrazolium salt. Residual contaminants appeared as small red colonies and contamination levels could be defined. A non-parametric statistical analysis was performed to compare the different areas in the pump and three cleanability levels were defined. Geometry appeared to be one of the main factors in hygiene, emphasised by the way the Equipment is connected to the CIP circuit.
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bacillus spores and moulding with ttc agar a useful method for the assessment of Food Processing Equipment cleanability
Biofouling, 1999Co-Authors: Ulrika Husmark, Ulf Ronner, Christine Faille, Thierry BenezechAbstract:In the present work a powerful and practical method for the assessment of Food Processing Equipment clean‐ability is described. Surfaces were soiled with Bacillus spores. After cleaning, surfaces were overlaid with agar containing a tetrazolium salt (TTC) which stained the growing colonies red. Stained colonies could be readily detected and counted. The poorer hygienically designed areas were easily observed and contamination levels could be defined. The TTC method was compared to other classical techniques such as contact plates, direct epifluorescence microscopy (DEM) and Shapton and Hindes (SH) agar. Recovery of bacteria using the TTC method was found to be a good complement to DEM and more accurate than contact plates and SH agar. Cleanability tests on closed Equipment are also reported showing the utility of the TTC method.
Christine Faille - One of the best experts on this subject based on the ideXlab platform.
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Cleaning-in-Place: Modelling of Cleaning Kinetics of Pipes Soiled by Bacillus Spores Assuming a Process Combining Removal and Deposition
Food and Bioproducts Processing, 2002Co-Authors: C Lelievre, Christine Faille, G. Antonini, Thierry BenezechAbstract:In Food industries, thorough cleaning -in-place procedures for the unheated surfaces of Food Processing Equipment are required to ensure the safety of Food products by the removal of microorganisms. The aim of this work is to model the removal kinetics of Bacillus spores during a cleaning-in-place procedure. These spores were chosen for their occurrence in dairies. The removal of Bacillus cereus spores was found to be strongly dependent on both chemical action (sodium hydroxide), which lowers the adhesion strength of spores onto hard surfaces, and hydrodynamic conditions during cleaning through wall shear stress. A simple model (first-order reaction) assuming a process combining removal and deposition during cleaning was detailed and experimentally confirmed. In addition, a significant effect on the effective removal rate constant by both the flow conditions applied during the soiling procedure and applied during cleaning was observed.
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a new test method for in place cleanability of Food Processing Equipment
Journal of Food Engineering, 2002Co-Authors: Thierry Benezech, C Lelievre, Jeannemarie Membre, A F Viet, Christine FailleAbstract:A practical and quantitative method for assessing complex Food Equipment cleanability is described. After soiling a positive displacement pump by a composite model Food made of custard and Bacillus cereus spores isolated from a Food Processing line, a mild cleaning-in-place procedure was carried out using basic detergents such as sodium hydroxide and nitric acid. After cleaning, surfaces potentially in contact with the contaminated Food were overlaid with nutrient agar containing a tetrazolium salt. Residual contaminants appeared as small red colonies and contamination levels could be defined. A non-parametric statistical analysis was performed to compare the different areas in the pump and three cleanability levels were defined. Geometry appeared to be one of the main factors in hygiene, emphasised by the way the Equipment is connected to the CIP circuit.
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bacillus spores and moulding with ttc agar a useful method for the assessment of Food Processing Equipment cleanability
Biofouling, 1999Co-Authors: Ulrika Husmark, Ulf Ronner, Christine Faille, Thierry BenezechAbstract:In the present work a powerful and practical method for the assessment of Food Processing Equipment clean‐ability is described. Surfaces were soiled with Bacillus spores. After cleaning, surfaces were overlaid with agar containing a tetrazolium salt (TTC) which stained the growing colonies red. Stained colonies could be readily detected and counted. The poorer hygienically designed areas were easily observed and contamination levels could be defined. The TTC method was compared to other classical techniques such as contact plates, direct epifluorescence microscopy (DEM) and Shapton and Hindes (SH) agar. Recovery of bacteria using the TTC method was found to be a good complement to DEM and more accurate than contact plates and SH agar. Cleanability tests on closed Equipment are also reported showing the utility of the TTC method.
Loic J Blum - One of the best experts on this subject based on the ideXlab platform.
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The development of an ultrasonic apparatus for the non‐invasive and repeatable removal of fouling in Food Processing Equipment
Letters in Applied Microbiology, 2001Co-Authors: Nadia Oulahal‐lagsir, E Boistier, Loic J Blum, A. Martial-gros, M BonneauAbstract:N. OULAHAL-LAGSIR, A. MARTIAL-GROS, E. BOISTIER, L.J. BLUM and M. BONNEAU.2000.A new ultrasonic apparatus operating at a frequency of 40 kHz was developed to dislodge biofilms from Food Processing Equipment in order to assess the effectiveness of cleaning protocols. Sonication conditions to remove biofilms and quantification by ATP-bioluminescence are described. An industrial meat process was developed at the laboratory level to form a biofilm with industrial characteristics. Our results show that the biofilm removal by sonication during 10 s is reproducible and four times greater compared to the swabbing method (83% removal of fouling material against 20%). Unlike the swabbing method, this ultrasonic apparatus permitted the immediately demonstration of the inefficiency (within 1 min) of an industrial meat cleaning protocol. This apparatus is portable, easy to use and can be operated by unskilled users.
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ultrasonic methodology coupled to atp bioluminescence for the non invasive detection of fouling in Food Processing Equipment validation and application to a dairy factory
Journal of Applied Microbiology, 2000Co-Authors: Nadia Oulahallagsir, A Martialgros, M Bonneau, Loic J BlumAbstract:The use of an ultrasonic apparatus (40 kHz) for the non-destructive, rapid and reproducible removal of biofilm from standard materials (stainless steel and polypropylene) in a dairy factory was investigated. The application of ultrasound with the tested conditions (10 s and 40 kHz) was found not to be detrimental for standard ATP (concentration ranging between 5 × 10−9 and 10−5 mol l−1) and for prokaryotic cells, including both rods and coccoid-shaped bacteria (Escherichia coli and Staphylococcus aureus). It allowed the use of the ATP bioluminescence measurement for quantifying the biofilm removal. The repeatability of industrial milk removal was determined on fouled stainless steel and polypropylene sheets. The variability of the results with the sonication method was constant, ±24% (coefficient of variation) for both surfaces, and was variable with the swabbing method, ±42% for the stainless steel sheet and ±74% for the polypropylene sheet. The ultrasonic apparatus removed twice the amount of industrial milk biofilm compared with the swabbing method in the case of the polypropylene sheets. The apparatus was used to validate the industrial cleaning protocols of a milk factory.
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Ultrasonic methodology coupled to ATP bioluminescence for the non-invasive detection of fouling in Food Processing Equipment — validation and application to a dairy factory
Journal of Applied Microbiology, 2000Co-Authors: Nadia Oulahal‐lagsir, M Bonneau, A. Martial-gros, Loic J BlumAbstract:The use of an ultrasonic apparatus (40 kHz) for the non-destructive, rapid and reproducible removal of biofilm from standard materials (stainless steel and polypropylene) in a dairy factory was investigated. The application of ultrasound with the tested conditions (10 s and 40 kHz) was found not to be detrimental for standard ATP (concentration ranging between 5 × 10−9 and 10−5 mol l−1) and for prokaryotic cells, including both rods and coccoid-shaped bacteria (Escherichia coli and Staphylococcus aureus). It allowed the use of the ATP bioluminescence measurement for quantifying the biofilm removal. The repeatability of industrial milk removal was determined on fouled stainless steel and polypropylene sheets. The variability of the results with the sonication method was constant, ±24% (coefficient of variation) for both surfaces, and was variable with the swabbing method, ±42% for the stainless steel sheet and ±74% for the polypropylene sheet. The ultrasonic apparatus removed twice the amount of industrial milk biofilm compared with the swabbing method in the case of the polypropylene sheets. The apparatus was used to validate the industrial cleaning protocols of a milk factory.
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the development of an ultrasonic apparatus for the non invasive and repeatable removal of fouling in Food Processing Equipment
Letters in Applied Microbiology, 2000Co-Authors: Nadia Oulahallagsir, A Martialgros, E Boistier, Loic J Blum, M BonneauAbstract:N. OULAHAL-LAGSIR, A. MARTIAL-GROS, E. BOISTIER, L.J. BLUM and M. BONNEAU.2000.A new ultrasonic apparatus operating at a frequency of 40 kHz was developed to dislodge biofilms from Food Processing Equipment in order to assess the effectiveness of cleaning protocols. Sonication conditions to remove biofilms and quantification by ATP-bioluminescence are described. An industrial meat process was developed at the laboratory level to form a biofilm with industrial characteristics. Our results show that the biofilm removal by sonication during 10 s is reproducible and four times greater compared to the swabbing method (83% removal of fouling material against 20%). Unlike the swabbing method, this ultrasonic apparatus permitted the immediately demonstration of the inefficiency (within 1 min) of an industrial meat cleaning protocol. This apparatus is portable, easy to use and can be operated by unskilled users.
M Bonneau - One of the best experts on this subject based on the ideXlab platform.
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The development of an ultrasonic apparatus for the non‐invasive and repeatable removal of fouling in Food Processing Equipment
Letters in Applied Microbiology, 2001Co-Authors: Nadia Oulahal‐lagsir, E Boistier, Loic J Blum, A. Martial-gros, M BonneauAbstract:N. OULAHAL-LAGSIR, A. MARTIAL-GROS, E. BOISTIER, L.J. BLUM and M. BONNEAU.2000.A new ultrasonic apparatus operating at a frequency of 40 kHz was developed to dislodge biofilms from Food Processing Equipment in order to assess the effectiveness of cleaning protocols. Sonication conditions to remove biofilms and quantification by ATP-bioluminescence are described. An industrial meat process was developed at the laboratory level to form a biofilm with industrial characteristics. Our results show that the biofilm removal by sonication during 10 s is reproducible and four times greater compared to the swabbing method (83% removal of fouling material against 20%). Unlike the swabbing method, this ultrasonic apparatus permitted the immediately demonstration of the inefficiency (within 1 min) of an industrial meat cleaning protocol. This apparatus is portable, easy to use and can be operated by unskilled users.
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ultrasonic methodology coupled to atp bioluminescence for the non invasive detection of fouling in Food Processing Equipment validation and application to a dairy factory
Journal of Applied Microbiology, 2000Co-Authors: Nadia Oulahallagsir, A Martialgros, M Bonneau, Loic J BlumAbstract:The use of an ultrasonic apparatus (40 kHz) for the non-destructive, rapid and reproducible removal of biofilm from standard materials (stainless steel and polypropylene) in a dairy factory was investigated. The application of ultrasound with the tested conditions (10 s and 40 kHz) was found not to be detrimental for standard ATP (concentration ranging between 5 × 10−9 and 10−5 mol l−1) and for prokaryotic cells, including both rods and coccoid-shaped bacteria (Escherichia coli and Staphylococcus aureus). It allowed the use of the ATP bioluminescence measurement for quantifying the biofilm removal. The repeatability of industrial milk removal was determined on fouled stainless steel and polypropylene sheets. The variability of the results with the sonication method was constant, ±24% (coefficient of variation) for both surfaces, and was variable with the swabbing method, ±42% for the stainless steel sheet and ±74% for the polypropylene sheet. The ultrasonic apparatus removed twice the amount of industrial milk biofilm compared with the swabbing method in the case of the polypropylene sheets. The apparatus was used to validate the industrial cleaning protocols of a milk factory.
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Ultrasonic methodology coupled to ATP bioluminescence for the non-invasive detection of fouling in Food Processing Equipment — validation and application to a dairy factory
Journal of Applied Microbiology, 2000Co-Authors: Nadia Oulahal‐lagsir, M Bonneau, A. Martial-gros, Loic J BlumAbstract:The use of an ultrasonic apparatus (40 kHz) for the non-destructive, rapid and reproducible removal of biofilm from standard materials (stainless steel and polypropylene) in a dairy factory was investigated. The application of ultrasound with the tested conditions (10 s and 40 kHz) was found not to be detrimental for standard ATP (concentration ranging between 5 × 10−9 and 10−5 mol l−1) and for prokaryotic cells, including both rods and coccoid-shaped bacteria (Escherichia coli and Staphylococcus aureus). It allowed the use of the ATP bioluminescence measurement for quantifying the biofilm removal. The repeatability of industrial milk removal was determined on fouled stainless steel and polypropylene sheets. The variability of the results with the sonication method was constant, ±24% (coefficient of variation) for both surfaces, and was variable with the swabbing method, ±42% for the stainless steel sheet and ±74% for the polypropylene sheet. The ultrasonic apparatus removed twice the amount of industrial milk biofilm compared with the swabbing method in the case of the polypropylene sheets. The apparatus was used to validate the industrial cleaning protocols of a milk factory.
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the development of an ultrasonic apparatus for the non invasive and repeatable removal of fouling in Food Processing Equipment
Letters in Applied Microbiology, 2000Co-Authors: Nadia Oulahallagsir, A Martialgros, E Boistier, Loic J Blum, M BonneauAbstract:N. OULAHAL-LAGSIR, A. MARTIAL-GROS, E. BOISTIER, L.J. BLUM and M. BONNEAU.2000.A new ultrasonic apparatus operating at a frequency of 40 kHz was developed to dislodge biofilms from Food Processing Equipment in order to assess the effectiveness of cleaning protocols. Sonication conditions to remove biofilms and quantification by ATP-bioluminescence are described. An industrial meat process was developed at the laboratory level to form a biofilm with industrial characteristics. Our results show that the biofilm removal by sonication during 10 s is reproducible and four times greater compared to the swabbing method (83% removal of fouling material against 20%). Unlike the swabbing method, this ultrasonic apparatus permitted the immediately demonstration of the inefficiency (within 1 min) of an industrial meat cleaning protocol. This apparatus is portable, easy to use and can be operated by unskilled users.
F. Moerman - One of the best experts on this subject based on the ideXlab platform.
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Hygienic Design of Open Food Processing Equipment
Food Protection and Security, 2016Co-Authors: F. Moerman, K. LorenzenAbstract:Abstract In open Food Processing Equipment, Food products are continuously exposed to the environment during the manufacturing process. As a result, these Food products may become contaminated with microorganisms present in the factory. Hence, any additional contamination of these Food products with pathogens and spoiling microorganisms due to poor process Equipment design must be prohibited, requiring manufacturers of open Food Processing Equipment to implement good hygienic engineering practices during the design and construction of their Equipment. Besides eliminating or reducing microbiological hazards, the requirements in global Food safety legislation to exclude chemical (e.g., lubricating fluids, cleaning and disinfectant chemicals) and physical (e.g., glass, wood) contamination call for additional improvements in the design of open Food Processing Equipment. Although more costly as an investment, hygienically designed open Food Processing Equipment also allows elimination of any Food product “held up” within the process Equipment, which could deteriorate and affect product quality on rejoining the main product flow. Suitable Equipment design also improves the cleanability of the open Food Processing Equipment, allowing considerable savings during cleaning operations. The time required to clean can be minimized, and the consumption of water, cleaning chemicals and energy to heat the cleaning solutions can be reduced. This chapter intends to inform Food safety professionals and inspectors/auditors on the risks associated with poor hygienic design of open Food Processing Equipment. With typical examples of poor hygienic design, the necessary technical and practical guidance is given to identify and control open Food Processing Equipment-related Food safety hazards. The final objectives of the chapter are: (1) selection of the most suitable open Food Processing Equipment, (2) construction of a Food production line that meets all current and future hygienic requirements, and (3) the setting up of an appropriate Food safety management plan (e.g., HACCP) intended to eliminate or control all Food safety hazards along the Food chain.
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Personal Hygiene and Good Maintenance Practices for the Servicing of Food Processing Equipment
Food Protection and Security, 2016Co-Authors: F. MoermanAbstract:Food Processing Equipment, like all industrial plant, is susceptible to failure through breakdown, deterioration in performance owing to wear and tear with time, and to obsolescence due to improvements in technologies. In the past, Food manufacturers have resorted to inefficient “breakdown” maintenance, which occurred shortly, or a considerable time, after detection of the failure. Breakdowns usually result in the contamination of Foodstuffs with foreign bodies from broken parts, potential microorganisms growing in harborage sites such as cracks, crevices, and pockets, and lubricating fluids from, e.g., broken bearings. As the failure may be detected too late in this type of maintenance, contamination may already have taken place, which may result in Food safety problems, inferior product quality, and, finally, costly product recalls. Therefore, Food manufacturers now use predictive and preventive maintenance as tools to detect and prevent premature failure. As part of preventive maintenance, the Equipment’s overall condition and integrity are assessed, frequently requiring the dismantling of Equipment. Subsequent servicing often requires further break-in to the system, with the result that preventive maintenance may in itself become a Food contamination hazard. In this chapter, we aimed to provide Food manufacturers and maintenance operators with guidance in the implementation of appropriate hygiene procedures during the maintenance of Food Processing Equipment and utilities.
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Novel Materials of Construction in the Food Industry
Handbook of Hygiene Control in the Food Industry, 2016Co-Authors: F. Moerman, E PartingtonAbstract:To improve hygiene during Food-Processing operations, either bioactive or biopassive materials of construction can be used in the manufacturing of Food-Processing Equipment. Biopassive materials prohibit the adhesion of microorganisms and delay the formation of biofilms on product contact surfaces, while bioactive materials possess intrinsic antimicrobial properties. Where in vitro tests in laboratory show 5- to 6-log reductions in bacteria for most of the existing bioactive materials, their effect under the practical conditions of Food Processing is often low (≤ 2- to 3-log) due to the protective action of Food residues, scale deposits, conditioning films, etc. Some metal and metal oxide nanomaterials provide enhanced microbial inactivation rates in the laboratory but, when balancing their limited antimicrobial effectiveness in Food environments against their toxicity, their use in direct Food-contact applications remains questionable. While many “first-generation” microorganism-repellant coatings/materials delay rather than exclude the formation of biofilms, “second- and third-generation” coatings/materials may provide Food- and nonFood-contact surfaces with self-cleaning capabilities. However, at present, they are insufficiently durable. Contamination-repelling and self-cleaning surfaces found in nature may well further inspire humans in the development of more advanced truly hygienic surfaces, but they will never become a substitute for standard cleaning and disinfection practices. Insufficient cleaning just impairs the effects of antimicrobial and antifouling materials. Moreover, as antifouling characteristics may be lost due to aging or wear, they also will never become a substitute for hygienic design. Furthermore, another class of novel materials (ceramics) is becoming increasingly recognized as hygienic materials of construction in Food-Processing Equipment, performing well in corrosive environments and under conditions of high wear and temperatures.
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Hygienic practices for Equipment maintenance
Hygiene in Food Processing, 2014Co-Authors: F. Moerman, J.t. Holah, P. SteenaardAbstract:Abstract: Food Processing Equipment is susceptible to failure and deterioration in performance over time due to wear and tear. Where Food manufacturers in the past resorted to inefficient ‘breakdown’ maintenance and repetitive repair, they now use predictive and preventive maintenance as a tool to detect and prevent premature failure. As part of preventive maintenance, the Equipment’s overall condition and integrity, sources of Food hazards, e.g. physical contaminants and microorganism harbourage sites, are assessed, frequently requiring the dismantling of Equipment. Subsequent servicing often requires further break-in to the system, such that preventative maintenance may in itself become a Food contamination risk. This chapter provides guidance to Food manufacturers and maintenance operators in the application of appropriate hygiene procedures during the maintenance of Food Processing Equipment and utilities, to ensure that Equipment after reassembly will not compromise the product integrity when returned to service and for a predicted, future time interval.
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materials of construction for Food Processing Equipment and services requirements strengths and weaknesses
Journal of Hygienic Engineering and Design, 2014Co-Authors: F. Moerman, E PartingtonAbstract:Worldwide international and national legislative and standardization bodies have laid down laws, regulations, standards and guidelines with requirements that Food contact materials must meet when they are used in direct contact with Food. However, most of them are written from a “packaging material” rather than a “material of construction for Food Processing Equipment and services” perspective. Materials of construction are usually selected based on their strength, elasticity, hardness, toughness, sensitivity to wear, corrosion and fatigue resistance, ease of fabrication, availability and cost price. However, in the construction of Food Processing Equipment and services, the focus of materials of construction for Food Processing Equipment and services also lays on the prevention of Food contamination with microorganisms, dirt, chemicals and physical substances during the short period of contact between the product and Equipment surfaces. Materials of construction must be: physical durable and mechanical stable (strong, hard, tough, impact and crack resistant, resistant to wear, tear and abrasion), easy to machine (in specific sizes and shapes) and to join (continuous hygienic bonding or welding), compatible with other materials of construction (no metal-to-metal corrosion) and/or functional substances (lubricants, refrigerants, etc.), inert (no adulteration of the Food with deleterious substances), chemical resistant (to the Food, cleaning agents and disinfectants), heat and/or cold resistant, and last but not least hygienic (smooth, not sensitive to fouling, and easy to clean and decontaminate). To select the most appropriate materials of construction for use in either the Food contact, or the non-Food contact area, the Equipment manufacturer must have knowledge of the physical, chemical and thermal behaviour of an as large as possible range of market available materials of construction, must be familiar with their hygiene characteristics, and must have insight in the laws, regulations, standards and guidelines applicable to the materials of construction used in the design and manufacturing of his Food Processing Equipment. This text gives an overview of the regulations and hygienic requirements that materials of construction commonly applied in the manufacturing of Food Processing Equipment and services must meet, with further emphasis on their suitability in either the Food-contact or non-Food contact zone, in an environment where harsh chemicals are used to clean and disinfect. For different materials of construction, specific problems with respect to their hygiene, inertness, physical characteristics, and chemical and thermal resistance will be discussed.