Lecture 10: Microbiology control: HACCP and Hurdle Technology Flashcards
Thursday 6th February 2025
What does HACCP stand for?
Hazard Analysis and Critical Control Points
Who initiated the development of HACCP?
The development of HACCP was initiated by NASA in the 1960s to ensure absolute food safety for astronauts.
What did NASA’s food safety concerns include?
- Physical contaminants (e.g., glass, metal fragments).
- Biological contaminants (e.g., bacteria, viruses).
- Food characteristics that could impact the spacecraft environment.
What did traditional food safety rely on?
Traditional food safety relied on end-product testing (i.e., testing food only after production). NASA required a preventative approach that guaranteed food safety throughout the production process.
What did the early model of HACCP ‘modes of failure’ do?
Identified potential hazards (chemical, physical, microbiological) at every stage of production.
Developed 17 quality control stations in production to eliminate risks.
Concept of “Go” or “No-Go” decision-making at each control point.
1960s…
1960s: It all begins: NASA implement food safety requirements for the US space program in the form of a HACCP
1971…
1971: HACCP was presented to the food industry via the National Conference on Food Protection
1983…
1983: WHO Europe endorsed the use of HACCP
1985…
1985: The National Advisory Committee on Microbiological Criteria for Foods (NACMF) published extensive research supporting HACCP.
1990…
1990: The EU makes having a HACCP plan a legal requirement
1992…
1992: NACMF established the 7 core principles of HACCP.
1993…
1993: Large-scale foodborne outbreaks pushed the USA to mandate HACCP in food safety regulations.
1994…
1994: The International HACCP Alliance was created to standardize food safety globally.
What are the 7 core principles of HACCP?
Conduct a Hazard Analysis
Determine Critical Control Points (CCPs)
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Actions
Establish Verification Procedures
Establish Documentation and Record-Keeping
Conduct a Hazard Analysis…
Identify all potential hazards in food production (biological, chemical, physical).
Determine Critical Control Points (CCPs)…
Identify points in production where hazards can be prevented, eliminated, or reduced.
Establish Critical Limits…
Define acceptable thresholds (e.g., temperature, pH, moisture levels).
Establish Monitoring Procedures…
Develop systems to ensure CCPs remain within safe limits.
Establish Corrective Actions…
Outline responses if a CCP exceeds critical limits.
Establish Verification Procedures…
Implement regular audits, microbiological testing, and process validation.
Establish Documentation and Record-Keeping
….
Maintain records of hazard analysis, monitoring, and corrective actions.
What is hurdle technology?
Hurdle Technology is the use of multiple preservation methods to control microbial growth in food. Rather than relying on a single preservation technique, combining multiple hurdles enhances food safety while maintaining food quality.
What are the benefits of hurdle technology?
Allows milder individual treatments.
Maintains natural qualities of food.
Enhances organoleptic properties (taste, texture, aroma).
Reduces microbial resistance to a single preservation method.
What food uses hurdle technology?
Jam making…
What are some traditional Hurdle Technologies (“Old World”)?
Temperature control (refrigeration, freezing, heating).
Water activity (a_w) (drying, adding salt or sugar).
pH adjustment (acidification, fermentation).
Redox potential (Eh) (oxygen control, vacuum packaging).
Chemical preservatives (e.g., nitrites, sulphites, sorbates).
Competitive microorganisms (e.g., lactic acid bacteria in yogurt).
Food processing techniques (e.g., cooking, Maillard reaction).
What is the maillard reaction?
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs when food is heated, leading to browning and the development of complex flavors and aromas. It is responsible for the golden-brown crust on baked goods, the seared surface of grilled meat, and the deep flavors in roasted coffee.
What are modern Hurdle Technologies (“New World”)?
Radio Frequency and Microwave Heating
Irradiation (destroys microbial DNA).
High-Pressure Processing (HPP) (inactivates bacteria).
Ozonation (uses ozone gas for microbial control).
Pulsed Electric Fields (disrupts microbial membranes).
Ohmic Heating (electrically heats food).
Electrolyzed Water (acts as an antimicrobial agent).
Bacteriocins (e.g., nisin, which inhibits Listeria growth).
Enzymes & Essential Oils (natural antimicrobials).
Modified Atmosphere Packaging (MAP) (oxygen removal to inhibit microbial growth).
Active Film Packaging (embedding antimicrobials into food packaging).
Shire foods produces Ready to Eat (RTE) and partly cooked pastry foods that need to be frozen. What problem did they face?
- Ready-to-Eat (RTE) foods and frozen foods that require further cooking must be kept apart during manufacturing to prevent cross-contamination.
- the frozen products must be frozen rapidly before being stored in freezer to prevent microbial growth
- Traditional temperature testing destroys the product.
Hence, what task did Shire foods have?
To measure temperature of part frozen products that satisfies HACCP and that is non-destructive.
What solution did Shire foods come up with?
- They used non-destructive infrared temperature testing
- Advanced solutions like Microwave Radiometry: Measures thermal radiation; Detects temperature through packaging (even foil trays); Reduces risk of hot/cold spots.
- Shire Foods used spiral blast chillers as part of their HACCP-compliant process to rapidly freeze their products before storage.
Talk about the HACCP success in the USA in 2000.
In USA “Salmonella contamination of chickens (carcasses) decreased by 56% from 1995, to 2000. The number of foodborne illness cases attributed to Salmonella on chickens was 190,000 lower in 2000 than in 1995.”
When was the USA Cantaloupe Listeria Outbreak ?
In 2011
What was the Deadliest single foodborne disease outbreak in US history?
The Cantaloupe Listeria Outbreak
What were the effects of the Cantaloupe Listeria Outbreak?
147 cases across 28 states → 33 deaths.
What type of people were affected by the Cantaloupe Listeria Outbreak?
Mostly elderly, pregnant women, and immunocompromised.
What was the cause of the Cantaloupe Listeria Outbreak?
Listeria monocytogenes contamination traced to unsanitary conditions at a farm in Colorado.
HACCP failures:
- Poorly maintained washing equipment.
- Inadequate pathogen control procedures.
Meat Pâté Contamination (Kazakhstan, 2024)
- Pâté production site near former nuclear test sites → Increased contamination risk.
- Study showed HACCP implementation improved food safety in ecologically affected regions.
What challenges does HACCP face in Low- and Middle-Income Countries (LMICs)?
Lack of infrastructure and regulatory oversight makes HACCP adoption difficult.
Limited refrigeration and safe water access contribute to food safety risks.
WHat are some potential solutions to help implement HACCP in LMIC’s?
Low-cost preservation technologies (e.g., solar-powered cold storage).
Food safety education programs.
Small business challenges in adopting HACCP
High costs, lack of expertise, and resource limitations make HACCP adoption difficult for small food enterprises – simplification, subsidisation?
How does climate change increase food safety risks?
Rising temperatures & extreme weather increase pathogen prevalence in food.
What new risks must HACCP adapt to due to climate change?
Higher bacterial survival rates.
Increased contamination risks in water and soil.
What are some new consumer demands regarding food?
Clearer labeling.
Ethical sourcing of ingredients.
Sustainability in food production.
What are some Sustainable and ethical considerations in HACCP planning?
Reducing food waste through better monitoring and predictive analytics.
Ethical and climate concerns in supply chains, such as fair labour practices and sustainable farming practices.
Describe some emerging Food Technologies and HACCP Adaptation
Lab-grown meat & plant-based alternatives → New microbial risks.
Novel food processing methods → Require updated safety standards.
Exam Preparation Tips
Revise HACCP principles and Hurdle Technology applications.
Understand real-world case studies and global challenges in food safety.
Review scientific literature (e.g., HACCP in leafy greens).
Exam Preparation Tips
Revise HACCP principles and Hurdle Technology applications.
Understand real-world case studies and global challenges in food safety.
Review scientific literature (e.g., HACCP in leafy greens).
