This book is based on the need for a sound education and training in food hygiene and sanitation for personnel employed in the food industry. It lays emphasis on the practical aspects of developing, implementing, evaluating and managing a sanitation program that seem to be lacking.
Preface
Introduction
The Nature of Microorganisms
Nomenclature
Bacteria
Fungi
Protozoa
Algae
Viruses
Nutrient Requirements and Growth of Microorganisms
Macronutrients
Carbon
Nitrogen
Phosphorus
Sulfur
Magnesium
Potassium
Micronutrients
Microbiological Media
General Purpose Media
Special Purpose Media
Growth of Microbial Numbers
Increase in Cell Numbers
Effect of the Initial Number of Cells
Effect of the Doubling Time
Mathematical Expression of Bacterial Growth
Bacterial Numbers on Food
Effect of the Physical Environment
Death Kinetics
Effect of Temperature
Use of High Temperatures to Kill Microorganisms
Use of Low Temperatures to Control Microorganisms
pH
Water and Water Activity
Atmospheric Composition
Radiation
Ultraviolet Light (UV)
Atomic Radiations
Removal of Microorganisms by Filtration
From Liquids
From Gases
Food-Borne Illnesses and Food Spoilage
Infection-type Food Poisoning
Salmonella
Listeria monocytogenes
Pathogenic E. coli and Shigella
Yersinia entercolitica
Vibrio
Clostridium perfringens
Aeromonas
Intoxication-type Food Poisoning
Botulism
Staphylococcal Food Poisoning
Bacillus cereus
Mycotoxins
Algal Toxins
Food-borne Diseases
Campylobacter
Viruses
Protozoa
Food Spoilage
Natural Sources of Contamination
Contamination During Processing
The Spoilage Process
Cleaning and Sanitising Chemicals
Water
Detergents
Ingredients of Commercial Detergents
Commercial Detergents
Choice of Detergent
Sanitisers
Factors Affecting Killing by Sanitisers
The "Ideal" Sanitiser
Types of Sanitiser
Choice of Sanitiser
Use of Hot Water to Kill Microorganisms on Equipment
Cleaning Procedures
The Cleaning Process
Fumigation
Methods of Detergent Application
For "Open" (Non-enclosed) Areas
For Enclosed Areas
Cleaning Teams
Production Staff
Separate Team
Contract Team
Evaluation of Cleaning Procedures
Troubleshooting of Cleaning Procedures
Water Treatment
Purpose of Water Treatment
Pre-Treatment Methods
Screening
Storage
Aeration
Treatment Methods
Chemical Coagulation
Rapid (Pressure) Filtration
Carbon Filtration
Water Softening
Chlorination of Water
Standards for Portable Water
Inorganic Chemical Constituents of Health Significance
Organic Constituents of Health Significance
Aesthetic Quality
Microbiological Quality
The Future of Water Supplies
Effluent Treatment
Principles of Effluent Treatment
Chemical Treatment
Biological Treatment
Food Industry Effluents
Treatment Processes
Grit Removal and Screening
Solids Removal
Secondary Treatment
Solids Disposal
Choice of Treatment Process
Waste Minimisation
Waste Volume Reduction
Waste Strength Reduction
Other Aspects of Sanitation Programs
Pest Control
Rodents
Insects
Pre-Operation Hygiene Inspections
Personnel Education and Company Rules
Pedestrian Traffic
Hygienic Design of Equipment
The Role of Microbiology Laboratory
Microbiological Assessment of Product During and After Processing
Management of Sanitation Programs
The Hazard Analysis Critical Control Point System (HACCP)
Construction of the Flow Chart
Hazard Analysis
Critical Control Points (CCPs)
Establish Critical Limits for each Critical Control Point
Monitoring the Critical Control Points
Establish Procedures for Corrective Action
Establish Procedures to confirm the Effectiveness of the HACCP System
Documentation of Procedures and Records
The ISO 9000 System
References and Further Reading
Appendix 1
Appendix 2
Appendix 3
Appendix 4
Index
Biography
Ian Maddox is Associate Professor in the Department of Process and Environmental Technology at Massey University, New Zealand. He has extensive contacts with the food industry and wide experience in establishing education programs for a variety of food industry personnnel, from process operators to higher management.
