Lecture 10: Microbiology control: HACCP and Hurdle Technology

Question 1

What does HACCP stand for?

Answer 1

Hazard Analysis and Critical Control Points

Question 2

Who initiated the development of HACCP?

Answer 2

The development of HACCP was initiated by NASA in the 1960s to ensure absolute food safety for astronauts.

Question 3

What did NASA’s food safety concerns include?

Answer 3

• Physical contaminants (e.g., glass, metal fragments).
• Biological contaminants (e.g., bacteria, viruses).
• Food characteristics that could impact the spacecraft environment.

Question 4

What did traditional food safety rely on?

Answer 4

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.

Question 5

What did the early model of HACCP ‘modes of failure’ do?

Answer 5

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.

Question 6

1960s…

Answer 6

1960s: It all begins: NASA implement food safety requirements for the US space program in the form of a HACCP

Question 7

1971…

Answer 7

1971: HACCP was presented to the food industry via the National Conference on Food Protection

Question 8

1983…

Answer 8

1983: WHO Europe endorsed the use of HACCP

Question 9

1985…

Answer 9

1985: The National Advisory Committee on Microbiological Criteria for Foods (NACMF) published extensive research supporting HACCP.

Question 10

1990…

Answer 10

1990: The EU makes having a HACCP plan a legal requirement

Question 11

1992…

Answer 11

1992: NACMF established the 7 core principles of HACCP.

Question 12

1993…

Answer 12

1993: Large-scale foodborne outbreaks pushed the USA to mandate HACCP in food safety regulations.

Question 13

1994…

Answer 13

1994: The International HACCP Alliance was created to standardize food safety globally.

Question 14

What are the 7 core principles of HACCP?

Answer 14

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

Question 15

Conduct a Hazard Analysis…

Answer 15

Identify all potential hazards in food production (biological, chemical, physical).

Question 16

Determine Critical Control Points (CCPs)…

Answer 16

Identify points in production where hazards can be prevented, eliminated, or reduced.

Question 17

Establish Critical Limits…

Answer 17

Define acceptable thresholds (e.g., temperature, pH, moisture levels).

Question 18

Establish Monitoring Procedures…

Answer 18

Develop systems to ensure CCPs remain within safe limits.

Question 19

Establish Corrective Actions…

Answer 19

Outline responses if a CCP exceeds critical limits.

Question 20

Establish Verification Procedures…

Answer 20

Implement regular audits, microbiological testing, and process validation.

Question 21

Establish Documentation and Record-Keeping
….

Answer 21

Maintain records of hazard analysis, monitoring, and corrective actions.

Question 22

What is hurdle technology?

Answer 22

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.

Question 23

What are the benefits of hurdle technology?

Answer 23

Allows milder individual treatments.

Maintains natural qualities of food.

Enhances organoleptic properties (taste, texture, aroma).

Reduces microbial resistance to a single preservation method.

Question 24

What food uses hurdle technology?

Answer 24

Jam making…

Question 25

What are some traditional Hurdle Technologies ("Old World")?

Answer 25

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).

Question 26

What is the maillard reaction?

Answer 26

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.

Question 27

What are modern Hurdle Technologies ("New World")?

Answer 27

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).

Question 28

Shire foods produces Ready to Eat (RTE) and partly cooked pastry foods that need to be frozen. What problem did they face?

Answer 28

- 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.

Question 29

Hence, what task did Shire foods have?

Answer 29

To measure temperature of part frozen products that satisfies HACCP and that is non-destructive.

Question 30

What solution did Shire foods come up with?

Answer 30

- 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.

Question 31

Talk about the HACCP success in the USA in 2000.

Answer 31

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.”

Question 32

When was the USA Cantaloupe Listeria Outbreak ?

Answer 32

In 2011

Question 33

What was the Deadliest single foodborne disease outbreak in US history?

Answer 33

The Cantaloupe Listeria Outbreak

Question 34

What were the effects of the Cantaloupe Listeria Outbreak?

Answer 34

147 cases across 28 states → 33 deaths.

Question 35

What type of people were affected by the Cantaloupe Listeria Outbreak?

Answer 35

Mostly elderly, pregnant women, and immunocompromised.

Question 36

What was the cause of the Cantaloupe Listeria Outbreak?

Answer 36

Listeria monocytogenes contamination traced to unsanitary conditions at a farm in Colorado. HACCP failures: - Poorly maintained washing equipment. - Inadequate pathogen control procedures.

Question 37

Meat Pâté Contamination (Kazakhstan, 2024)

Answer 37

- Pâté production site near former nuclear test sites → Increased contamination risk. - Study showed HACCP implementation improved food safety in ecologically affected regions.

Question 38

What challenges does HACCP face in Low- and Middle-Income Countries (LMICs)?

Answer 38

Lack of infrastructure and regulatory oversight makes HACCP adoption difficult. Limited refrigeration and safe water access contribute to food safety risks.

Question 39

WHat are some potential solutions to help implement HACCP in LMIC's?

Answer 39

Low-cost preservation technologies (e.g., solar-powered cold storage). Food safety education programs.

Question 40

Small business challenges in adopting HACCP

Answer 40

High costs, lack of expertise, and resource limitations make HACCP adoption difficult for small food enterprises – simplification, subsidisation?

Question 41

How does climate change increase food safety risks?

Answer 41

Rising temperatures & extreme weather increase pathogen prevalence in food.

Question 42

What new risks must HACCP adapt to due to climate change?

Answer 42

Higher bacterial survival rates. Increased contamination risks in water and soil.

Question 43

What are some new consumer demands regarding food?

Answer 43

Clearer labeling. Ethical sourcing of ingredients. Sustainability in food production.

Question 44

What are some Sustainable and ethical considerations in HACCP planning?

Answer 44

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.

Question 45

Describe some emerging Food Technologies and HACCP Adaptation

Answer 45

Lab-grown meat & plant-based alternatives → New microbial risks. Novel food processing methods → Require updated safety standards.

Question 46

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).

Answer 46

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).