2008

Wirtanen, Gun; Salo, Satu

Harmful microbes may enter the manufacturing process and reach the end product in several ways e.g. through raw materials, air in the manufacturing area, chemicals employed, process surfaces or factory personnel. The elimination of microbes growing on surfaces, this growth is also known as biofilm formation, in both direct and indirect contact with the food products produced is a very difficult and demanding task because many factors e.g. temperature, time, mechanical and chemical forces affect the microbial detachment. The target of microbial control in a process line is twofold: to prevent the entrance and establishment of harmful microbes on process surfaces and to limit the number or activity of microbes by controlling deposit formation. The second open seminar Risk assessment of microbiological problems and preventive actions in food industry, which was held in Istanbul 22nd-23rd of October 2007, focused on risk assessment, Good Manufacturing Practises (GMP), Hazard Analysis Critical Control Point (HACCP) as well as hygienic design and other primary tools used in controlling microbiological hazards in food industry. Identification of definitive critical control points, however, is difficult and the implementation of effective HACCP programs can be complex and slow. In EU Member States HACCP programs have been implemented for years in food, packaging and other food related processing industries e.g. lubricant industry. As can be seen from these proceedings significant experience was distributed and discussed in this seminar. The abstracts and group works of the participants are also published in this publication.