FDA Report
The report refers to a test conducted over a period of three months in the areas of preparation of meats, salamis, cheese and the processing of breads (Bakery and pastry) from a selling point of the supermarket chain “Il Gigante”, in Milano, Italy.
Under legislation and regulations, it increases the effective and real need for greater hygiene and safety in every sector of daily life. In recent years it has increased attention to the issue of sanitization of indoor environments, ie those closed with high microbial contamination and increased risk of infections. HACCP – Hazard Analysis and Critical Control Points
HACCP is referred as the prevention of hazards rather than finished product inspection.
The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health.
Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory Hazard Analysis and Risk-based Preventive Controls (HARPC) plans.
HACCP compliance is regulated by 21 CFR part 120 and 123. Similarly, FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses
Is also necessary to find solutions to protect the health of operators and users. Prevention has always been one of the best solutions to address this kind of problem. Viruses, bacteria, spores, fungi and other dangerous microorganisms evolve and are increasingly resistant. New and unknown pathogens come from countries around the world and spread through global trade, tourism and migration flows.
Ensure and maintain environmental quality, allows to control and prevent pathogens from coming into contact with such environments and avoid high infection rates. Ensure a high hygienic quality is always more a need than a simple added value.
Auto IPM system is in full correspondence with the current standards of HACCP, concerning respect for health and the environment. With the application of its innovative AUTO IPM system, unique of its kind, it makes possible the prevention, ensuring quality standards surprising, in a very short time and contained costs, with total safety, improving the hygienic quality of work environments.
Scope of the study: To assess the level of sanitization and disinfection achievable through the application of aerial disinfection system Micronebulizer / Sanitizing product.
The procedure was performed after doing environmental sampling of surfaces (with contact plates) and of the hygienic quality of the environment to be treated.
Meat and salamis processing area.
The daily operating protocol for food production environments, specific to the meat processing, was executed. The test was performed inside the meat processing room, ground meat and room No. 4 in one of the sale points of the SuperMarket chain il Gigante.
Before sanitation
* Project Start Up
We proceeded to the installation of 3 micro-nebulizers with automatic start scheduled at night hours and the parameters based on the volumes of premises to be covered
From the beginning of the test the personal of meat processing area suspends the usual sanitation, limiting it to apply detergents on the environment, on machines and surfaces.
After cleaning, the bacterial load was determined at agreed points.
Meat processing room
Sampling with Sponge
Sampling with contact plate
Start of treatment
Bacterial load
UFC/cm2
Enterobacter
UFC/cm2
E. Coli
pres/absent
in 100 cm2
Salmonella
pres/absent
in 100 cm2
Listeria m.
pres/absent
in 100 cm2
Sampling
points
Before*
After*
before
after
before
after
before
after
before
after
Slicer Shops
(inside)
33
3
1
<1
pres
abs
abs
abs
abs
abs
Slicer
(knife)
7
<1
<1
<1
abs
abs
abs
abs
abs
abs
Saw
(shelf)
15
4
<1
<1
abs
abs
abs
abs
abs
abs
Meat Grinder
(inside of the tank)
13
<1
<1
<1
abs
abs
abs
abs
abs
abs
Teflon Table
Processing
Zone Number
4
12
<1
<1
<1
abs
abs
abs
abs
abs
abs
Steel Table
(center of the room)
16
<1
<1
<1
abs
abs
abs
abs
abs
abs
* Before: time 20:30 after the cleaning phase with detergent made at the end of the day by operators of the selling point.
** After: Time 5:45 after treatment with Micro-nebulizer machine at 23:00
Inside the room, air conditioning system remained active during the first 10 days, both during micro-nebulization time and during the time of action of the product.
This has caused a partial dispersion of the sanitizing product.
Given the successful outcome of microbiological controls, it was decided to modify the protocol establishing and the quantity of nebulizing product to 1.2 ml / m3 and making sure to disconnect the air conditioning in the night hours.
Modification of the Operating Protocol
Treatment at concentration of 1.2 ml / m3
Nebulization Time: 35 minutes
Maintenance time of nebulized product: 1 hour from the end of nebulization.
It agrees to make a new series of surface sampling before and after treatment. Even air samples were taken in three different situations and three different areas.
The air and surface sampling, was performed before and after sanitation to quantify the real benefit of treatment.
1st TEST: Time 18:00 air sample taken in operational work environment, with the personal present and air conditioning connected.
ground meat room
Bacterial Load
36 UFC/plate
ground meat room
Yeast and Mold
13 UFC/plate
room No. 4 processing
Bacterial Load
38 UFC/plate
room No. 4 processing
Yeast and Mold
11 UFC/plate
Central room
Bacterial Load
33 UFC/plate
Central room
Yeast and Mold
20 UFC/place
2nd TEST: Time 21:15 air sample taken in environment stop work, after cleaning with detergent and rinse, absent staff and the installation of air conditioning connected
ground meat room
Bacterial Load
100 UFC/plate
ground meat room
Yeast and Mold
19 UFC/plate
room No. 4 processing
Bacterial Load
190 UFC/plate
room No. 4 processing
Yeast and Mold
9 UFC/plate
Central room
Bacterial Load
240 UFC/plate
Central room
Yeast and Mold
19 UFC/place
The 3rd test: After treatment with Micro-nebulizer to the concentration of 1.2 ml / m3, 22:45 hour, air sample is taken in stop work environment, absent staff and the installation of air conditioned disconnected
ground meat room
Bacterial Load
8 UFC/plate
ground meat room
Yeast and Mold
5 UFC/plate
room No. 4 processing
Bacterial Load
0 UFC/plate
room No. 4 processing
Yeast and Mold
0 UFC/plate
Central room
Bacterial Load
0 UFC/plate
Central room
Yeast and Mold
3 UFC/place
The test continues with weekly periodic sampling and controls. Below are showed results from following proper protocol for this sales point.
The results are expressed in CFU / plate in a sample of 250 liters of air
Slicer Chops
Slicer
Saw
Bacterial
Load
UFC/cm
2
03/07
03/08
03/16
03/22
03/27
04/03
04/04
04/11
04/16
04/30
05/09
Sampling
Points
before
after
after
after
after
before
after
after
after
after
after
Slicer
Shops
3
<1
3
0
<1
>100
0
<1
<1
<1
<1
Slicer
>100
0
0
0
<1
>100
0
1
0
0
0
Saw
4
<1
<1
0
<1
>100
0
<1
<1
0
0
Meat
Grinder
>100
<1
<1
<1
1
>100
0
<1
4
1
<1
Teflon
table(Big
Hall)
>100
1
>100
>100
<1
>100
<1
<1
0
<1
<1
Steel table
Processing
Room No.
4
3
<1
<1
>1
<1
>100
<1
<1
0
0
<1
Meat Grinder
Teflon Table
Steel Table
Test in the Bakery
Start the Test
Before sanitation
* Project Start Up
We proceed to the installation of 1 Micronebulizer scheduled for automatic start in the night hours and volume of room to treat (220 m3)
The staff of point of sale proceeds to suspend the usual protocol of sanitation, limited to detergent cleaning of the environment, machines, shelves and surfaces.
After cleaning, the sampling of the bacterial load in the agreed points was performed.
Start of treatment
Treatment at concentration of 1 ml / m3
Micro-nebulization Time: 13 minutes
Maintenance time of micro-nebulized product: 1 hour from the end of nebulization.
The surface sampling was performed before and after sanitation to quantify the real benefit of treatment.
The test continues with weekly periodic sampling and controls. Below are showed results from 11 weeks with described protocol.
Bacterial
Load
UFC/cm2
03/07
03/08
03/16
03/22
03/27
04/03
04/04
04/16
04/30
05/09
Sampling
Point
before
after
after
after
after
before
after
after
after
after
Laminator
(conveyor)
16
<1
0
<1
0
1
<1
<1
<1
<
Kneader
<1
0
0
<1
<1
2
0
0
0
0
Wall (Behing
pasteurizer)
0
CONCLUSIONS
From the analysis of the data is evident that the proposed bio-decontamination objective was achieved easily and with results qualitatively superior to the usual environmental sanitation standards. (Less than 100 CFU / cm2 required and obtained less than 1 CFU / cm2).
Decontamination treatment with Auto IPM System have obtained a very positive result. The system implementation is easier and faster to act than other methods using the same active ingredient and especially much more effective than traditional methods. The liquid product applied with this system, besides having a lower concentration of active ingredient compared to other systems, offers the advantage of rapid decline of the particles in the air, and leaves no residue, without contamination of processing food and with a greater safety of personnel and equipment.