Added value of experts' knowledge to improve a quantitative microbial exposure assessment model — Application to aseptic-UHT food products

Pujol, Laure; Johnson, Nicholas; Magras, Catherine; Albert, Isabelle; Membré, Jeanne‐Marie

doi:10.1016/j.ijfoodmicro.2015.06.015

Cited by 6 publications

(5 citation statements)

References 27 publications

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“…Among these are spoilage microorganisms, which includes Geobacillus stearothermphilus, Micrococcus, Bacillus cereus, Anoxybacillus flavithermus, Pseudomonas fluorescens, Enterobacter faecium and E. faecalis, and occasionally pathogenic microorganisms such as Salmonella and Listeria monocytogenes [55,[63][64][65][66]. These microbial hazards are currently controlled through the design of the equipment, environmental hygiene and routine testing [49,67].…”

Section: The Microbial Hazards In the Dairy Supply Chain And Its Current Controlsmentioning

confidence: 99%

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Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry

Feliciano

Boué

Membré

2020

Foods

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Climate change is expected to affect many different sectors across the food supply chain. The current review paper presents an overview of the effects of climate change on the microbial safety of the dairy supply chain and suggest potential mitigation strategies to limit the impact. Raw milk, the common raw material of dairy products, is vulnerable to climate change, influenced by changes in average temperature and amount of precipitation. This would induce changes in the microbial profile and heat stress in lactating cows, increasing susceptibility to microbial infection and higher levels of microbial contamination. Moreover, climate change affects the entire dairy supply chain and necessitates adaptation of all the current food safety management programs. In particular, the review of current prerequisite programs might be needed as well as revisiting the current microbial specifications of the receiving dairy products and the introduction of new pretreatments with stringent processing regimes. The effects on microbial changes during distribution and consumer handling also would need to be quantified through the use of predictive models. The development of Quantitative Microbial Risk Assessment (QMRA) models, considering the whole farm-to-fork chain to evaluate risk mitigation strategies, will be a key step to prioritize actions towards a climate change-resilient dairy industry.

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Section: The Microbial Hazards In the Dairy Supply Chain And Its Current Controlsmentioning

confidence: 99%

“…The post-processing part is a significant source of recontamination in milk and other dairy products mentioned [67,78,147]. Currently, food safety programs and routine environmental testing is used to monitor the possible sources of post-processing contamination.…”

Section: Dairy Processing and Post Processingmentioning

confidence: 99%

Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry

Feliciano

Boué

Membré

2020

Foods

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“…When this operation is implemented correctly, the end product is shelf-stable and bacteriologically safe for human consumption. In such a case, 'commercial sterility' is achieved (Pujol et al, 2015). 'Best before' date According to Article 2(2)(r) of the Regulation (EU) No 1169/2011, the 'date of minimum durability of a food' means the date until which the food retains its specific properties when properly stored.…”

Section: Glossary Acceptable Levelmentioning

confidence: 99%

Guidance on date marking and related food information: part 1 (date marking)

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

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A risk-based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. 'best before' date or 'use by' date), setting of shelf-life (i.e. time) and the related information on the label to ensure food safety. The decision on the type of date marking needs to be taken on a product-by-product basis, considering the relevant hazards, product characteristics, processing and storage conditions. The hazard identification is food product-specific and should consider pathogenic microorganisms capable of growing in prepacked temperature-controlled foods under reasonably foreseeable conditions. The intrinsic (e.g. pH and a w), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors of the food determine which pathogenic and spoilage microorganisms can grow in the food during storage until consumption. A decision tree was developed to assist FBOs in deciding the type of date marking for a certain food product. When setting the shelf-life, the FBO needs to consider reasonably foreseeable conditions of distribution, storage and use of the food. Key steps of a case-by-case procedure to determine and validate the shelf-life period are: (i) identification of the relevant pathogenic/spoilage microorganism and its initial level, (ii) characterisation of the factors of the food affecting the growth behaviour and (iii) assessment of the growth behaviour of the pathogenic/spoilage microorganism in the food product during storage until consumption. Due to the variability between food products and consumer habits, it was not appropriate to present indicative time limits for food donated or marketed past the 'best before' date. Recommendations were provided relating to training activities and support, using 'reasonably foreseeable conditions', collecting time-temperature data during distribution, retail and domestic storage of foods and developing Appropriate Levels of Protection and/or Food Safety Objectives for food-pathogen combinations.

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“…If observational or experimental data are lacking, another option is to gather information through expert elicitation (Cooke, 1991;EFSA, 2014a;EPA, 2009). This technique is already used in microbial risk assessment (Albert et al, 2012;Pujol, Johnson, Magras, Albert, & Membré, 2015; Van der Fels-Klerx, Cooke, Nauta, Goossens, & Havelaar, 2005) and more generally in food safety (Hald et al, 2016).…”

Section: Data Availabilitymentioning

confidence: 99%

Risk Benefit Assessment of foods: Key findings from an international workshop

Pires

Boué

Boobis

et al. 2019

Food Research International

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Added value of experts' knowledge to improve a quantitative microbial exposure assessment model — Application to aseptic-UHT food products

Cited by 6 publications

References 27 publications

Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry

Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry

Guidance on date marking and related food information: part 1 (date marking)

Risk Benefit Assessment of foods: Key findings from an international workshop

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