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Monitoring the food cold chain in Europe: Development of a database - - PowerPoint PPT Presentation

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Monitoring the food cold chain in Europe: Development of a database tool and field test validation E. Gogou, E. Derens, G. Alvarez, G. Katsaros, E. Dermesonluoglu and P. Taoukis National Technical University of Athens, School of Chemical

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Monitoring the food cold chain in Europe: Development of a database tool and field test validation

Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens

  • E. Gogou, E. Derens, G. Alvarez, G. Katsaros,
  • E. Dermesonluoglu and P. Taoukis

National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, Athens, Greece National Research Institute of Science and Technology for Environment and Agriculture (IRSTEA), Antony, France

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Food cold chain

Cold chain management tools & Temperature control throughout the cold chain  Reducing food losses and food waste in post harvest/post processing of foods  To minimize perishable foods that are lost before consumption  Post-harvest/processing food losses and waste: about 25% of the food production worldwide  60% the food we consume is chilled  10% the food we consume is frozen The main shelf-life determining post-processing parameter in chilled/frozen food products is temperature

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Taking cold chain’s temperature

 “What if” scenarios  Regulations  Supply chain systems: FIFO

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Taking cold chain’s temperature

How weak is the cold chain Which stage is the weakest link What is the impact on food quality and shelf life

A chain is as strong as it’s weakest link

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

 Develop a comprehensive database of the cold chain in Europe  Monitoring the food cold chain through focused field tests in Europe  Assess food quality at different stages of the supply chain

Objective

FRISBEE: European Union funded 4-year Project

Food Refrigeration Innovations for Safety, consumers’ Benefit, Environmental impact and Energy optimization along the cold chain in Europe

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Cold Chain Database development

Cold Chain Data Collection

Data from all stages of the cold chain (from production to consumption) were collected along the supply chain for products in different European regions.

Consortium own data Published data Industry and cold chain parties (distributors, retailers) Associations Research projects

Data collection progress…

10/2011 04/2012

3230 profiles 4430 profiles

On going…

5560 profiles

11/2012

8000 profiles

03/2013

10200 profiles

01/2014

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Where can I find the Cold Chain Database?

www.frisbee-project.eu

www.frisbee-project.eu/coldchaindb

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Cold Chain Database

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Cold Chain Database

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Cold Chain Database….in numbers!

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Cold Chain Database….in numbers!

5 10 15 20 25 30 35 40 % of the number of records

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Visualize & manage your own data

Search within almost 10.500 profiles of the European Food Cold Chain Database

Cold Chain Database tools:

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Visualize & manage your own data

Search within almost 10.500 profiles of the European Food Cold Chain Database

Build Cold Chain Scenario Profiles

Cold Chain Database tools: Build Cold Chain Scenario Profiles

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Visualize & manage your own data

Search within almost 10.5000 profiles of the European Food Cold Chain Database

Determine food product quality along the cold chain

Cold Chain Database tools: Determine food product quality

Cold Chain Predictor Software

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Cold Chain Database tools: Cold Chain Predictor Software

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Food Product and Formulation  Meat products (smoked ham, turkey slices)  Incorporate miniature temperature recorders inside the food product  From production to consumer refrigerator

Field Test in Cold Chain in European Markets Expanding the Cold Chain Database

Countries Involved

France Greece

Hungary

UK The Netherlnads

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Field Test conducted in Greece

FOOD PRODUCT Product: Smoked turkey slices Shelf life: 2 months Packaging: An outside plastic transparent container within which the slices are placed in vacuum packed (skin packed) in a second film DATALOGGER Mini Nomad RFID temperature logger Omega Engineering Inc. FIELD TEST DESIGN Conducted in June, 2012 240 products, 24 supermarket stores, 12 cities in Greece

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Field Test Design-Greece

Field Test Cold Chain Stages

Production/Production Warehouse ~12 hours Consumer transport Consumer domestic refrigerator Supermarket Warehouse and Display 24 supermarkets stores in 12 cities Distribution Warehouse 2 distribution centers

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Field Test Photos

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Field test time temperature profiles Complete Cold Chain-Retrieved profile

Production Warehouse Supermarket Warehouse Supermarket Outlet (open fridge) Consumer domestic refrigerator Transportation to Distribution Center Distribution Center Transportation to supermarket Transportation by consumer

2 4 6 8 10 12 14 16 18 20 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 Time (days) Temperature (oC)

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Field test time temperature profiles

5 10 15 20 5 10 15 20 25 30 Time (days) Temperature (

  • C)

DL051

5 10 15 20 5 10 15 20 25 30 Time (days) Temperature (

  • C)

DL153

5 10 15 20 10 20 30 40 50 Time (days) Temperature (

  • C)

DL281

5 10 15 20 10 20 30 40 50 Time (days) Temperature (

  • C)

DL351

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

5 10 15 20 10 20 30 40 50 Time (days) Temperature (

  • C)

DL284

5 10 15 20 10 20 30 40 Time (days) Temperature (

  • C)

DL244

5 10 15 20 10 20 30 40 Time (days) Temperature (

  • C)

DL298

5 10 15 20 10 20 30 40 Time (days) Temperature (

  • C)

DL272

Field test time temperature profiles

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Field test time temperature retrieved profiles Temperature distributions

10 20 30 40 50 60 70 80 2 4 6 8 10 12 14 16 Effective temperature (oC) % Pofiles 10 20 30 40 50 60 2 4 6 8 10 12 14 16 Effective temperature (oC) % Pofiles 10 20 30 40 50 60 2 4 6 8 10 12 14 16 Effective temperature (oC) % Pofiles 10 20 30 40 50 60 2 4 6 8 10 12 14 16 Effective temperature (oC) % Pofiles 10 20 30 40 50 60 2 4 6 8 10 12 14 16 Effective temperature (oC) % Pofiles 10 20 30 40 50 60 2 4 6 8 10 12 14 16 Effective temperature (oC) % Pofiles

Production/ Production warehouse

Transportation Distribution centre Supermarket outlet Transportation by the consumer Domestic refrigerator

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Validation Experiments Cold chain simulation Selection of time-temperature profiles  Reproduced in time-temperature controlled cabinets  Cooked ham samples stored at the simulated t-T profile Sampling at predetermined times  Simulated to correspond to different cold chain stages Quality parameters  Total viable counts  Lactic acid bacteria counts  Sensory evaluation Remaining shelf life determination at different stages of the cold chain

Time (days) 2 4 6 8 Temperature (oC) 5 10 15 20 AB É ëé óé á Time (days) 2 4 6 8 Temperature (oC) 5 10 15 20 AB Çñáêëåé ï Time (days) 2 4 6 8 10 Temperature (oC) 5 10 15 20 AB ×ï ëáñãï ò

Taking into account Retrieved t-T profiles from the conducted field tests

Field test-Validation experiment

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Field test-Validation experiment Kinetic model on cooked ham

Cooked ham Slices  Vacuum packed Storage at 4 constant temperatures (0, 5, 10, 15°C) Parameters  Total viable counts  Lactic acid bacteria counts  Sensory evaluation  Kinetic modeling  Shelf life determination

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Storage test of cooked ham at isothermal storage conditions

2 3 4 5 6 7 8 9 20 40 60 80 100 Storage time (days) log(cfu/ml) 0C 5C 10C 15C 1 2 3 4 5 6 7 8 9 20 40 60 80 100 Storage time (days) log(cfu/ml) 0C 5C 10C 15C

Total microbial count Lactic acid bacteria

Field test-Validation experiment

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Primary model Baranyi model, determination of growth kinetic parameters:  Growth rate  Lag phase  Initial microbial load Secondary model Arrhenius equation, determination of Arrhenius kinetic parameters:  Reference growth rate at reference storage temperature  Activation energy value (Ea)

Kinetic models development

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece Consumer refrigerator

Simulated time-temperature scenario

Production Warehouse Distribution centre Production Supermarket

  • utlet

Transportation to Distribution center

Transportation to supermarket

Transportation by the consumer

5 10 15 5 10 15 20 25 30 35 40 45 Storage time (days) Storage temeprature (oC) 1 2 3 4 5 6 7 8 9 Log(cfu/ml)

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

5 10 15 5 10 15 20 25 30 35 40 45 Storage time (days) Storage temeprature (oC) 1 2 3 4 5 6 7 8 9 Log(cfu/ml)

Total microbial counts

Production Warehouse Distribution centre Production Supermarket

  • utlet

Consumer refrigerator

Simulated time-temperature scenario

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece Consumer refrigerator

5 10 15 5 10 15 20 25 30 35 40 45 Storage time (days) Storage temeprature (oC) 1 2 3 4 5 6 7 8 9 Log(cfu/ml)

Lactic acid bacteria

Production Warehouse Distribution centre Production Supermarket

  • utlet

Simulated time-temperature scenario

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

5 10 15 5 10 15 20 25 30 35 40 45 Storage time (days) Storage temeprature (oC) 10 20 30 40 50 Remaining shelf life (days)

Remaining shelf life at different stages of the simulated cold chain

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Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens 3rd ISEKI_Food Conference 21-23 May, 2014, Athens, Greece

Contribute your own data to the Cold Chain Database-Join forces!

Organize & Manage your cold chain data Visualize your data through Cold Chain Database tools Meta data analysis Get privileged access to the Database Get privileged access to the Cold Chain Predictor Software www.frisbee-project.eu/coldchaindb frisbee@chemeng.ntua.gr

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Monitoring the food cold chain in Europe: Development of a database tool and field test validation

Laboratory of Food Chemistry & Technology School of Chemical Engineering - National Technical University of Athens

  • E. Gogou, E. Derens, G. Alvarez, G. Katsaros,
  • E. Dermesonluoglu and P. Taoukis

National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, Athens, Greece National Research Institute of Science and Technology for Environment and Agriculture (IRSTEA), Antony, France