Dairy Processing - September/October 2022 - 57

be reconstituted and tested as quickly as possible, before an
organism - if present - has a chance to grow.
Another variable that comes into play for the dairy
industry presents itself in fermented products, such as cheese,
cottage cheese and yogurt, when a manufacturer is adding
good bacteria.
" In theory, those good bacteria should compete and take
over and not let that pathogen grow, " Hilbert said.
Even so, she said if a pathogen exists at low levels, it
can be even harder to detect in those products, because
tests will first pick up the good bacteria. To prevent
pathogens in fermented products, Hilbert said rigid
processes must be in place and everyone at the facility
making those products has to be aware of what they need
to do and not do at every step.
Ice cream makers have to be diligent in preventing
pathogens such as listeria, Galer noted. Meanwhile, cheese
makers, he added, have to deal with varying moisture levels
not only in certain kinds of cheeses, but also in the whey
that's separated during the process.
Specifically when dealing with cheeses, Galer said a risk
level tolerance difference exists.
" Some cheeses are low moisture, high acid, pretty robust;
and then you have some other cheeses that are low acid or
more neutral, high moisture - you couldn't ask for a better
media for some of these pathogens, " he said.
SOLVING PROBLEMS
To win the battle against pathogens, dairy processors must
test at each step of making a product and use indicator
testing to monitor plant sanitation and hygiene practices,
Hilbert said. Organisms will quickly make it clear when
a loss of process control exists, she explained, because
they grow under similar conditions, allowing for corrective
actions to be taken before a pathogen issue occurs.
Of course, finished product testing is another requirement.
But Hilbert pointed out determining the best methods for
pathogen detection while also finding tests that provide quick
results at a low cost can be a tricky balancing act.
Companies want rapid methods for detecting spore
growth, she said, and current methods typically take
anywhere form 24 hours to five days, with most taking roughly
three days. She said Hygiena offers processes to test for
contaminants and detect other organisms.
The company's Innovate System is a piece of equipment
that can run 96 samples at once and test for multiple
organisms simultaneously. Hygiena also sells its RapiScreen
Dairy kit, which the company made to detect microbial
contaminations in a range of dairy products and beverages.
When Galer thinks about facilities that effectively control
pathogens, he said their programs tend to possess a " seek and
destroy " mentality - " They are actively looking for pathogens
in their environment. "
Processors carrying out effective plans systematically
check zones throughout a facility, he said, including zones that
are furthest from the processing area. Taking preventative
measures and corrective actions can eliminate pathogens
within a facility.
" If you're not finding it, you dig deeper, " he added.
It's in such situations that developing a strong food safety
culture pays off. While it's true that dairy processors want
facilities free of pathogens, Galer said plants that effectively
execute best practices also include dedicated employees from
the top to bottom.
" When you think about seek and destroy, you actually
want to reward the people that are out looking, " Galer said.
" You want them to dig deeper and find (pathogens) before
they get into the food. "
DAIRYPROCESSING.COM | SEP-OCT 2022 57
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Dairy Processing - September/October 2022

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