IAFP 2024

Conversations surrounding the establishment of clean breaks without the use of a wet-wash are commonly encountered and can be controversial. In many operations water is avoided as much as possible because it can actually cause the opposite of the desired effect by allowing dormant microorganisms to grow rapidly. Numerous factors can influence the definition of a ‘lot’ in these operations and this can have major implications, especially in long-run/continuous operations. Regardless of how it is defined by a producer, lot definition is a critically important decision for traceability purposes and to mitigate risks in the event of a microbial contamination incident.

The challenge of maintaining and implementing sanitation for the purpose of lot definition in the production of low-water activity foods such as infant formula, dry milk powders, flour, peanut butter, chocolate and other matrices introduces an added layer of complexity to the discussion on clean breaks. The use of water and potential introduction into these products can facilitate microbial growth; hence, alternative dry sanitation or novel techniques must be employed to ensure a clean break while maintaining product quality and safety. To address the challenges of establishing clean breaks, including overcoming the cultural and learned behaviors already existing within a facility, to isolate production lots in low-water activity foods, this roundtable will explore various approaches to defining clean breaks across different industries. This discussion encompassed existing resources, as well as innovative solutions to this issue and their regulatory implications. Furthermore, the panel delved into the use of a risk analysis approach to strike a balance between the food safety mindset and the business mindset.

Speakers:

• Ben Warren, FDA
• Jeremy Travis, Hilmar Cheese
• David Clifford, Nestle
• John Holah, Pendennis Food Hygiene
• Dan Belina, Land O’ Lakes
• Mistelle Signor, Mennel Milling

Dry cleaning and sanitation are paramount to ensure the microbial safety of low-moisture foods (LMF). Many traditional sanitation programs utilize water and aqueous based sanitizers to control environmental pathogens. However, the introduction of water into facilities that manufacture low water activity, ready-to-eat foods, like grains, nuts and spices, could increase the potential for pathogen outgrowth and compromise the safety of the product. LMF processing relies on alternative non-aqueous based methodologies to provide effective microbial control without adding moisture back into the product. However, with current non-aqueous based sanitation protocols, there is still uncertainty regarding the effectiveness, application and occupational concerns of these alternative strategies. How can dry sanitation protocols effectively remove organic matter and microorganisms from surfaces-as effectively as water-based methods-while minimizing the risk to users?

This session addressed these knowledge gaps related to the use of alternative non-aqueous cleaning and sanitation practices. Topics covered dry sanitation solutions, beyond current practices, that can effectively address microbial safety in dry, low moisture environments as well as their application in industry settings.

Speakers:

• Development of Nonpolar Liquid Antimicrobial Delivery Systems for Dry Cleaning and Sanitation
  • Lynne McLandsborough, UMass Amherst
• Survival and Repair of Salmonella during Sanitation Practices with Less or No Water in Drry Processing Environments
  • Alexis M. Hamilton, Virginia Tech
• Industry Perspective on Solutions to Achieve Effective Dry Cleaning and Sanitation Practices
  • Deb Smith, Vikan 

The theme for the breakfast meeting was “A Unified Approach to Food Safety”. The IAFNS Food Microbiology Committee and invited guests were joined by three speakers representing government, industry and academia to share their perspectives on food safety demonstrating how all sectors are needed to reduce foodborne illnesses and improve public health.

Speakers:

Mark Moorman, FDA

Mark Fryling, General Mills

Manpreet Singh, University of Georgia