Transcript Lightning Activities

Introduction to
Hygiene Monitoring
Contents
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The Role of Hygiene Monitoring in Food Safety
Cleaning and Sanitation
Monitoring Methods
An Overview of ATP Bioluminescence
Food Safety Issues
• Foodborne Illness in the United States
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76 million illnesses every year1
325,000 hospitalizations1
Estimated 5,000 deaths/year1
Most foodborne illness is preventable
• 80% of foodborne illness associated with
“unsanitary conditions”2
1Centers
for Disease Control and Prevention, September 1999
2 Source: Dr. Joellen Feirtag, Food Safety Specialist, U. of MN, USA
Sanitation The Foundation for Food Safety
• Critical part of plant operations
• Cornerstone of Good Manufacturing Practices
(GMP)
• Must be in place and working before HACCP
implementation
– SSOP’s (Standard Sanitation Operating
Practices) essential prerequisites for HACCP
– Satisfies regulatory requirements
– HACCP is now mandated throughout the world
Sanitation The Foundation for Food Safety
“Implementing HACCP on top of a bad cleaning and sanitizing program is
like building a skyscraper in a swampthere’s no foundation.”
- Dr. Robert Gravani, Cornell University
Conditions for Bacterial
Contamination
• Source of bacteria
+ Food
+ Water
+ Time
Sources of Pathogenic and
Spoilage Bacteria
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Raw Product
Air
Water
Employees
Processing Equipment
Packaging Material
Ingredients
Transport Vessels
Controlling Contamination –
Cleaning and Sanitizing
• Cleaning is the removal of residues
– Residues can be fat, protein, carbohydrate,
bacteria, mineral or a combination
– Residues supply bacteria with nutrient source,
removing them “starves” them out
• Sanitizing is the destruction of bacteria after
residues have been removed
– Sanitizing is not effective on dirty surfaces
Monitoring
• Essential to understanding contamination
• Should take place after every cleaning cycle
– Processing is in a constant state of flux
• Human element
• Changes in processes, machinery, product or
season
Relative Cost of Monitoring
• Processing plants spend hundreds of
thousands of dollars a year to clean and
sanitize their facilities
• Spending only a small percentage of their
budget on monitoring is a smart business
decision
How to Monitor
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Organoleptic
Protein Detection
Traditional Microbiology
ATP Bioluminescence
Protein Testing
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Limited to foods high in protein
Does not detect total biological residue
Medium indicator of cleaning effectiveness
Immediate results, but qualitative
Traditional Microbiology and
Bioluminescence
• Traditional Microbiology
– Measures only viable organisms
– Results in 24 hours to 7 days
– Not effective on real-time monitoring
• ATP Bioluminescence
– Measures total biological residue
– Immediate, actionable results
– Better indicator of cleaning effectiveness
• Both have their place in a monitoring program
Bioluminescence Technology
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Commercial application over 25 years old
Cleaning validation application proven
Widely adopted by private and public sector
Among ATP bioluminescence systems,
LIGHTNING has become the industry standard
worldwide for accurate cleaning validation
What is ATP?
• Adenosine Triphosphate (ATP)
• Molecule for energy storage used by all types
of living cells
• ATP is found in most food residues and in all
bacteria, yeast and mold
• Most ATP found in food processing and
preparation areas is from food residue
What is ATP
Bioluminescence?
• The technology of detecting ATP using
bioluminescence
• Light is emitted when ATP is combined with a
luciferin-luciferase reagent containing an
enzyme found in fireflies
• LIGHTNING MVP builds on this natural
phenomenon by utilizing a proprietary luciferinluciferase reagent formula and a highly
sensitive light detection device
ATP Bioluminescence
ATP + (Luciferin + Luciferase) = LIGHT
Benefits of ATP Testing
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Proven technology
Satisfies HACCP sanitation prerequisite
Measures total biological residue
Immediate, actionable results
Quantitative results
Better indicator of cleaning effectiveness