Food Protection Trends - March 2010 - 164

space, and also simplifies disposal of materials after analysis. The Iso-Grid™ uses special hydrophobic grid membrane filters that can handle larger cell densities. This reduces the number of dilutions needed prior to filtration. These rapid test kits are approved by AOAC and provide performance equivalence to standard cultural methods such as those contained in the FDA Bacteriological Analytical Manual (14). DISINFECTION OF CONTAINER COOLING WATER IN CANNING SySTEMS Leaker spoilage, also known as post-process contamination, frequently occurs from seam/seal defects and mechanical damage to containers. It may occur in warehouses or retail stores if seams or seals are stressed or damaged, or if containers are punctured or otherwise compromised. Post-process contamination most often occurs during direct water cooling of the container (8). During the cooling process, in the case of cans or glass containers, containers transition from being pressurized units with the ends/lids extended, to having an internal vacuum. While these changes in container configuration are occurring, or if the seam/seal were to be damaged, the container may allow entry of trace amounts of cooling water. Vacuum, by definition, exerts less pressure than the surrounding atmosphere and water or air could be drawn in from the environment if the container seal is compromised (15). Even high quality seam/seals can draw in small amounts of water before the sealing compounds have set. If the water contains bacteria and organic materials (e.g., product) and environmental conditions are favorable, the bacteria will grow, resulting in possible spoilage. Such spoilage may or may not result in gas production that distends the container (8). Less than optimum seams/seals or poor operation of processing systems resulting in container abuse only compounds potential problems, as poor quality seams or seals are more prone to leakage. Uncontrolled pressure fluctuations during retorting and cooling operations may also stress the seam, resulting in poor seam/seal integrity and subse- quent leaker spoilage. Table 3 illustrates the profound difference in spoilage for cans subject to severe abuse versus those subject to minimum abuse. For these reasons, the bacterial condition of cooling water is very important. As the concentration of microorganisms increases in the cooling water, less contaminated water would be needed to be drawn into the container to cause spoilage. Even the ingress of a single droplet of water containing a single bacterium capable of growing in the product could cause leaker spoilage to occur. Consequently, even low numbers of microbes may tax the ability of even the best closure seals/ seams to keep out microbial contamination. For example, a can immersed in cooling water containing an evenly dispersed population of 100 bacteria/ ml would have to draw in only 1/100 milliliter (0.01 ml) of water to allow entry of a single bacterium, which may be capable of causing spoilage. If cooling water disinfection is not properly managed, and the microbial population of the water is allowed to reach 10,000 bacteria/ml, then only 1/10,000 milliliter (0.0001 ml) would have to be drawn into the can to create a potential spoilage situation (27). Or, the same 0.01 ml of water could draw in 100 microorganisms, which is likely to result in spoilage. The size of the pathway which allows entry of microorganisms into a container depends upon the microbial quality of the environment (3, 22). In the period from 1948 to 1964, six outbreaks of typhoid fever, including an outbreak in Aberdeen, Scotland, occurred in the U.K. Stersky et al. (25) attributed them to post-process contamination of canned corned beef. The Aberdeen incident was thoroughly investigated and researchers determined that Salmonella Typhimurium gained entry into a can from unchlorinated river water used for cooling after thermal processing. Investigations at the Argentina manufacturing plant showed that cooling water chlorination equipment had been out of use for 14 months. The unchlorinated river water was obtained downstream from Rosario, Argentina, a city of 600,000, which discharged raw sewage into the river. Odlaug and Pflug (18) indicated that the public health hazard from postprocess leakage of C. botulinum spores into thermally processed low-acid food containers should be extremely small if the cooling water is properly treated and the addition of soil or any other outside source of C. botulinum spores is eliminated. C. botulinum will not likely multiply in cooling water that is properly treated with disinfectants. Therefore, only the introduction of large numbers of C. botulinum spores into improperly treated cooling water could lead to a public health hazard if those spores were to germinate, grow and yield viable vegetative cells of C. botulinum subsequent to entering a container of food. In their 1980 paper, Ito and Seeger (10) reviewed various publications on the re-contamination of previously processed commercially sterile containers. They summarized that all of those investigations found that the application of a germicide was beneficial in obtaining good quality (containing low bacterial numbers) cooling water. In recirculated systems, careful attention must be given to ensure adequate germicidal applications. Proper disinfection of container cooling water requires an active management process. Without a disinfection program, recycling of water could result in the buildup of contaminants. Disinfection of recycled water can be critical to minimizing the potential amplification of microbial contamination. Changes in product volume, quality of incoming water, or temperature of the water can require adjustments of the disinfection system (8). Ito and Seeger (10) stated that a regular schedule of monitoring applied germicides at appropriate locations in cooling water systems should be established. Processors should manage cooling water so that it contains as low a microbial population as practical. In the Aberdeen case described by Stersky et al. (25), contaminated single-pass (one-use), non-recirculated water was a causative factor in the Salmonella Typhimurium spoilage, showing that single-pass water is not exempt from microbial contamination. Processors should have disinfection managementprograms even if they employ single-pass cooling water; water from these systems should be monitored for microbial quality. Results from bacterial analyses may dictate the need to appropriately apply disinfectants in order to maintain bacterial counts below a desired set-point (e.g., 100 CFU/ml). 164 FOOD PROTECTION TRENDS | MARCH 2010

Food Protection Trends - March 2010

Table of Contents for the Digital Edition of Food Protection Trends - March 2010

Food Protection Trends - March 2010
Contents
Sustaining Members
Vickie’s View from Your President
Commentary from the Executive Director
Retort Cooling Water Bacteriological Load and Possible Mitigation Strategies for Microbial Buildup in Cooling Water
Listeria monocytogenes Biofilm Formation on Silver Ion Impregnated Cutting Boards
2010–2011 Secretary Election
New Members
What’s Happening in Food Safety
Industry Products
Activities
General Information
Registration Form
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Food Protection Trends - March 2010 - Food Protection Trends - March 2010
Food Protection Trends - March 2010 - Cover2
Food Protection Trends - March 2010 - 145
Food Protection Trends - March 2010 - Contents
Food Protection Trends - March 2010 - 147
Food Protection Trends - March 2010 - 148
Food Protection Trends - March 2010 - 149
Food Protection Trends - March 2010 - 150
Food Protection Trends - March 2010 - 151
Food Protection Trends - March 2010 - 152
Food Protection Trends - March 2010 - Sustaining Members
Food Protection Trends - March 2010 - 154
Food Protection Trends - March 2010 - 155
Food Protection Trends - March 2010 - Vickie’s View from Your President
Food Protection Trends - March 2010 - 157
Food Protection Trends - March 2010 - Commentary from the Executive Director
Food Protection Trends - March 2010 - 159
Food Protection Trends - March 2010 - Retort Cooling Water Bacteriological Load and Possible Mitigation Strategies for Microbial Buildup in Cooling Water
Food Protection Trends - March 2010 - 161
Food Protection Trends - March 2010 - 162
Food Protection Trends - March 2010 - 163
Food Protection Trends - March 2010 - 164
Food Protection Trends - March 2010 - 165
Food Protection Trends - March 2010 - 166
Food Protection Trends - March 2010 - 167
Food Protection Trends - March 2010 - Listeria monocytogenes Biofilm Formation on Silver Ion Impregnated Cutting Boards
Food Protection Trends - March 2010 - 169
Food Protection Trends - March 2010 - 170
Food Protection Trends - March 2010 - 171
Food Protection Trends - March 2010 - 2010–2011 Secretary Election
Food Protection Trends - March 2010 - 173
Food Protection Trends - March 2010 - New Members
Food Protection Trends - March 2010 - 175
Food Protection Trends - March 2010 - What’s Happening in Food Safety
Food Protection Trends - March 2010 - 177
Food Protection Trends - March 2010 - 178
Food Protection Trends - March 2010 - 179
Food Protection Trends - March 2010 - Industry Products
Food Protection Trends - March 2010 - 181
Food Protection Trends - March 2010 - 182
Food Protection Trends - March 2010 - 183
Food Protection Trends - March 2010 - Activities
Food Protection Trends - March 2010 - General Information
Food Protection Trends - March 2010 - Registration Form
Food Protection Trends - March 2010 - 187
Food Protection Trends - March 2010 - 188
Food Protection Trends - March 2010 - Coming Events
Food Protection Trends - March 2010 - 190
Food Protection Trends - March 2010 - 191
Food Protection Trends - March 2010 - Advertising Index
Food Protection Trends - March 2010 - Journal of Food Protection Table of Contents
Food Protection Trends - March 2010 - Audiovisual Library Order Form
Food Protection Trends - March 2010 - Booklet Order Form
Food Protection Trends - March 2010 - Membership Application
Food Protection Trends - March 2010 - Cover3
Food Protection Trends - March 2010 - Cover4
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