Hygiene and new Processing Techniques
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Selection of flooring materials for food processing premises
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Demystification of the biofilm concept
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Advising in cleaning and disinfection of open surfaces:
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water management
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leaning, disinfection and material cleanability are not the only parameters impacting on the microbial load of open surfaces
- Hygiene indicators
- Enterococci
- Advice on possible niches which can cause water process contamination with pathogens using as a tool the DGGE technique.
- Foodborne pathogens
- Food spoilage
- Accredited microbial analysis
- Packaging
- Preservation and mild inactivation techniques
- Predictive microbiology
- Risk analysis and quality assurance
- Training and implementation of Good Hygienic Practices in dairy SMEs
- Ecological and hygienic management of all supports in dairy SMEs (in particular wooden supports)
- Identification and solving of contaminations of the food chain in dairy SMEs
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Discussion and evaluation of methods used to assess cleaning and disinfection in the food industry
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Advice on possible niches which can cause process contamination with Listeria monocytogenes
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Laboratory model set-ups for testing efficacy of disinfection agents against pathogens (e.g. Listeria monocytogenes)
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Procedures for “how to” find a persistent Listeria contamination (Note we cannot offer to the the actual work (time and money consuming) but are happy to outline and discuss how the problem may be approached
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Evaluation of hygienic design of processing equipment and lines primarily closed equipment (design of new lines as well as evaluation of existing)
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Optimisation and problem solving concerning CIP routines
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Evaluation of problems related to fluid flow in closed processes and application of simulation tools to address such problems
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Design of proper test conditions under fluid flow to evaluate specific cleaning related issues in closed processes
- Decision support for design of new systems and especially focus on hygienic issues in integration of parts into process lines and maintenance of hygienic life time as well as making master plans for plants and process lines
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Substratum surface characterisation, in terms of surface topography (measurements and images) and chemistry
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Development of rigorous in vitro methods to enable evaluation of cleaning and disinfection regimes appropriate to a given industry (use of relevant soils and microorganisms)
- Discussion/consultancy regarding cleaning and disinfection in the food industry
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Training in general microbiology and hygienic principles, and on-site methods for sampling and determining levels of contamination
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Evaluation of effectiveness of surfaces (including antibacterial) in terms of cleanability and hygienic status
Dominik Koenig, - last update:19 November 2008