Reduce Entobacteria in the production of dairy powders
Enterobacteriaceae is often considered an indicator of contamination from the equipment. The presence of this bacteria is a sign of an issue with the quality.
- The presence of Enterobacteriaceae is often considered to be an indicator of quality for processed foods, especially in good manufacturing and processing practices (Mullane et al.2006).
- Enterobacteriaceae has been steadily adopted by the European Union as an index of food safety since glucose-positive and lactose-negative microorganisms do not grow when coliform analyses are performed (Kornacki and Johnson2001).
- The bacteria can be found in either dry or humid environments and are good indicators of the contamination of equipment caused by environmental sources (Zink1995).
SiccaDania has focused on reducing and possibly eliminating the risk of Enterobacteriaceae in high-quality product processes. The important pre-requisites to prevent Enterobacteriaceae are the following:
- The plant must be engineered, constructed and operated in compliance with best practices and legal requirements
- A risk analysis must be present for the plant to establish threats, and mitigation measures as well optimizing steps
- Internal (CIP) cleaning and external (COP) cleaning must be done regularly and timely
- The cleaning cycles/sanitation procedures must be effective and render the plant clean and hygienic
- The plant must be operated in accordance with best practices and correctly
- Intervals between the end of cleaning/sanitation and a permitted restart must be validated to compensate for possible growth in the system