Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation...

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Danish Research on HACCP and Technical support

Hardy Christensen

Senior Consultant

Meat Preservation and Hygiene

hch@dti.dk

www.dti.dk

HACCP Seminar St. Petersburg 25. november 2010

Facts about DMRI

• Founded in 1954 by the Danish pig producers

• Previously owned by the Danish Bacon and Meat council – from the 1st October 2009 bought by Danish Technological Institute and became the DMRI division

• Conduct research and development for the Scandinavian meat industry

• Provide international consulting especially on process design, productivity improvement, product quality and food hygiene to abattoirs and processing companies

• 100 specialists with competences covering all aspects of meat production and processing

HACCP-systems - The role of DMRI

Assist in drawing up fact sheets – collect, evaluate and summarize facts

Do research in areas, where facts are sparse or missing

Creating tools that can be used by the industry – ex. Predictive models

Assist companies with construction and implementing of HACCP-systems

Fields of Research – slaughter and fresh meat

Spread of pathogens during slaughter

– Pork, Beef, Lamb

– How to minimize the spread of pathogens during slaughter – technology and practices

Interventions

– Decontamination of carcasses

– Removal of faecal contamination

Growth of pathogens during storage

Do slaughter practices have an impact on Salmonella Contamination of the Carcass ?

EU – Baseline survey

0 5 10 15 20 25

% Positive samples - Salmonella spp.

Carcasses Lymph nodes

Interventions – Steam vacuum

• Used in Denmark to remove fecal contamination on pork and beef

• In practice it is more efficient than trimming with a knife

Interventions – Decontamination with hot water, app. 80 °C

• Used on a routine basis in Denmark for pigs from herds in level 3

• Reduction app. 2 log

• Reduces the prevalence of Salmonella to below the detection limit on app. 9 of 10 contaminated carcasses

• No changes in meat quality

Fields of research – Meat products

Growth of pathogens during storage

• Time / Temperature

• Concentration of ingredients as f.ex. NaCl, Nitrite

• Influence of smoking

Able to carry out challenge tests in vivo

Growth of pathogens in meat products

Results from research carried out over the last 10-15 years have been collected in predictive models

Models available

– Growth of Listeria monocytogenes in meat products

– Growth/no growth of psychrotrofic Clostridim botulinum

Models to come

– Growth /reduction of gram negative pathogens in fermented meat products

Growth of Listeria monocytogenes in meat products

Growth / no Growth of psychrotrofic Clostridium Botulinum

Assisting companies

Constructing the HACCP plan

– Helping in the initial phase – why use HACCP• Control food safety – primary objective• And fulfilling legal requirements ? • And fulfilling requirements in standards as ISO 22000, BRC,

IFS ... ?

– The reason for using HACCP is decisive for how the plan is constructed and especially the amount of paperwork

Implementing the HACCP-plan

– Does the plan meet the criteria ?– Is the internal organisation suitable ?– Auditing – does it work in practice ?

Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation...

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