Microbiological risk mitigation in the primary processing of plant- - - PowerPoint PPT Presentation

▶
microbiological risk mitigation in
SMART_READER_LITE
LIVE PREVIEW

Microbiological risk mitigation in the primary processing of plant- - - PowerPoint PPT Presentation

Nov 19, 2023 581 likes •850 views

Microbiological risk mitigation in the primary processing of plant- based raw materials Matteo Campagnoli Nestl Research, Switzerland matteo.campagnoli@rdls.nestle.com Outline 1 Should we consider the microbiological risk for plant-based

slide-1
SLIDE 1

Microbiological risk mitigation in the primary processing of plant- based raw materials

Matteo Campagnoli Nestlé Research, Switzerland matteo.campagnoli@rdls.nestle.com

slide-2
SLIDE 2

2

Outline

Inactivation studies

  • Washing
  • Drying
  • Steaming

Mild technologies & scientific challenges Should we consider the microbiological risk for plant-based raw materials? Guidance booklets overview Supply chain & microbiological risk

1 2 3 4 5

Creation of shared value

6

Conclusions

7

slide-3
SLIDE 3

3

Why we must consider the microbiological risk for plant-based raw materials

slide-4
SLIDE 4

4

Supply chain & microbiological risk

GAP 7 Routes of microbial contamination

  • Growing field and adjacent land
  • Animals
  • Manure-based soil amendments
  • Agricultural water
  • Hygiene and human health
  • Worker harvesting practices
  • Equipment, premises and transportation

GMP Mild processing

  • Washing
  • Drying
  • Steaming
slide-5
SLIDE 5

5

Supply chain & microbiological risk

Harvesting Growing Consumer Mild processing Nestlé Control measure, e.g. GAP Washing Candying / drying NO control measure (RTE) NO control measure e.g. pasteurization

slide-6
SLIDE 6

6

Upstream supply chain & microbiological risk management

Supplier Nestlé

  • GFSI approved certification
  • Nestlé technical audits

improve internal technical expertise

  • Supplier continous improvement

voluntary training Development of guidance booklets and auditing tools on mild processing

slide-7
SLIDE 7

7

Translation of science into application

Scientific studies External experts Internal experts Guidance booklets & auditing tools

slide-8
SLIDE 8

8

Mild technologies: scientific challenges

  • Technologies with limited heat load (no official guidelines available)
  • Product changes in moisture throughout

processing

  • Dynamic microbial behaviour towards heat

resistance

  • Impossibility to run prediction models
  • Understand microbial inactivation at lab and pilot plant scale
  • Identify suitable surrogate microorganisms
slide-9
SLIDE 9

9

Raw materials selection

Onion (air-drying) Basil (air-drying) Blueberry (candying) Raisin (air-pasteurization) Freeze-dried basil (steaming) Black pepper (steaming)

Herbs & spices Vegetables Fruits

Selection criteria:

  • Volumes
  • Processing at supplier
  • Risk assessment for Nestlé finished products
slide-10
SLIDE 10

10

Inactivation studies: washing

  • Collaboration with Ghent University
  • Literature review on processing and inactivation
  • Expert opinion on safe processing for 4 chemicals
  • Delivery of one fact sheet for each chemical
slide-11
SLIDE 11

11

Washing booklet: content

slide-12
SLIDE 12

12

Inactivation studies: drying

  • Definition of process conditions delivering 4 log10 reduction
  • Identification of surrogate for process validations

aw 0.99 aw 0.95

slide-13
SLIDE 13

13

Microorganisms

  • Sourced from national culture

collections

  • Linked to previous outbreaks
  • Linked to the specific raw material
  • Known for high heat resistance

PATHOGENS Salmonella spp STEC Listeria monocytogenes Hepatitis A Virus (HAV) SURROGATES Enterococcus faecium ATCC 8459 Escherichia coli P1 ATCC BAA 1427 Listeria innocua Murine Norovirus (MNV)

slide-14
SLIDE 14

14

Drying booklet: content

slide-15
SLIDE 15

15

Drying booklet: content

slide-16
SLIDE 16

16

Drying booklet: content

slide-17
SLIDE 17

17

Inactivation studies: steaming

Inoculation 1% w/w + holding at 22°C / 4 days

PATHOGENS Salmonella spp STEC Listeria monocytogenes SURROGATES Enterococcus faecium ATCC 8459 Escherichia coli P1 ATCC BAA 1427 Listeria innocua

slide-18
SLIDE 18

18

Steaming booklet: content

slide-19
SLIDE 19

19

Steaming booklet: content

slide-20
SLIDE 20

20

Auditing tools

  • 1 checklist for each technology
  • Presence of scoring system
  • Used as pre-audit assessment tool
  • Can be used for continous

improvement at supplier level

  • Booklets to support checklists
  • Used for training of auditors and

suppliers

slide-21
SLIDE 21

21

Communication

Internal Corporate Quality Supplier Quality Assurance Network Procurement External Product Associations Health Authorities Private companies

Corporate website: https://www.nestle.com/aboutus/suppliers

slide-22
SLIDE 22

22

Shared value creation

slide-23
SLIDE 23

23

Conclusions

In the supply chain of mildly processed raw materials, it is key to minimize microbiological contamination and maximize inactivation. The R&D work done provides clear guidance on the microbial surrogates to use on each technology for process validations and the key process parameters to control for maximizing microbiological inactivation. Mild technologies (e.g. air-drying) tipically applied for quality

  • bjectives and not food safety, could also be considered control

points for microbiological hazards. In the abscence of globally recognized guidelines, mild process conditions need a validation study to prove safety.

slide-24
SLIDE 24

Acknowledgments

24

University of Gent, Belgium:

  • Prof. Mieke Uyettendaele
  • Prof. Frank Devlieghere
  • Prof. Imca Sampers

Zijin (Cece) Zhou Bühler: Nicolas Meneses Nestlé Research: Sophie Zuber Françoise Julien-Javaux Matteo Campagnoli Frederique Cantergiani Laurence Blayo Thierry Putallaz Sophie Butot Lise Michot Xi Bai Yingyi Zhang Adrianne Klijn Mireille Moser

slide-25
SLIDE 25

Questions…

25