Food Safety Magazine, June/July 2012

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SANITATION By Michael Cramer Biofilms: Impact on the Food Industry Preventing and eliminating biofilm formation Last month, I went to the dentist for my routine 6-month checkup. Maintaining good oral health has always been important to me and was stressed in our family when I was growing up. As my father used to quip, “Be true to your teeth or your teeth will be false to you.” The dental hygienist cleaning my teeth asked if I brush my teeth manually or if I use an electric toothbrush. I informed her that I use an electric brush, but she recommended a different brand that vibrates at a higher speed because it is more effective at preventing plaque formation. She explained that plaque is a dental biofilm ecosystem, a coating on the teeth that forms when bacteria, often Streptococcus or Neisseria, adhere to the tooth surface. The coating hardens after about 48 hours, and within 10 days, plaque becomes dental calculus, or tartar, which is difficult to remove and can ultimately result in damage to the tooth, the surrounding soft tissue and other health concerns. Plaque results from inadequate brushing and flossing, so the combination of deep flossing below the gumline and firm, rapid brushing can prevent the formation of dental biofilm. Food Industry Concern: Biofilm Formation Just as all of us are challenged by the formation of biofilm on our teeth, a challenge that food processors and their sanitation teams face is the formation of biofilms on food equipment surfaces. Food manufacturing plants, particularly sanitation and food safety/quality personnel, will want to recognize this potential hazard related to sanitation and that biofilms can have a profound impact on the safety and quality of their products. Biofilm formation can contaminate product through the introduction of pathogenic microorganisms or spoilage bacteria. Biofilms have been described as a “metabolically active matrix of cells and extracellular compounds” or as “matrix-enclosed bacterial populations adherent to each other and/or to surfaces or interfaces.” 1 They may contain spoilage bacteria such as Pseudomonas and Enterococcus spp. as well as pathogens such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7 or Salmonella. They are difficult to remove, are often resistant Figure 1: Biofilm Formation 20 F o o d S a f e t y M a g a z i n e
Bringing Roka to your backyard. Roka Bioscience is taking to the road, showcasing the most advanced food safety testing technology at locations across the country. Atlas on Tour is a mobile demonstration designed to provide a first-hand experience of the Atlas System — the fully automated molecular pathogen detection solution that is changing the dynamics of food safety testing. Put your company on the route to full automation. Experience Atlas on Tour at IAFP — July 22-25 Providence, Rhode Island Booth #2 and #821 Visit www.atlasontour.com for more details and to schedule a stop in your town. We’re Roka. And we’ll help you get there. © 2012 Roka Bioscience, Inc. MAOTPUB0512 1.855.ROKABIO | www.rokabio.com The Atlas System is manufactured by Gen-Probe Incorporated. Roka molecular technology is licensed from Gen-Probe Incorporated.
Page 2 and 3: There’s an App for That Download
Page 4 and 5: June/July 2012 Vol. 18, No. 3 FEATU
Page 6 and 7: Editor’s Letter It’s All About
Page 8 and 9: News Bites FDA Announces Final Stra
Page 10 and 11: News Bites 2012 Food Safety Summit
Page 12 and 13: GUEST EDITORIAL By Eric Mittenthal,
Page 14: Testing By Kara Baldus, M.B.A., and
Page 17 and 18: Testing in order since their presen
Page 19: Food Allergen Testing Almond · Bra
Page 23 and 24: SANITATION result of cells layering
Page 25 and 26: Focus on TRACEABILITY Recognize the
Page 27 and 28: Is your surface testing all it’s
Page 29 and 30: PROCESS CONTROL a busy loading/unlo
Page 31 and 32: PROCESS CONTROL tracking program. T
Page 33 and 34: PROCESS CONTROL Date Time Seal # Cl
Page 35 and 36: control your WOrLd with LIGHTNING M
Page 37 and 38: ReguLATORY REPORT tional ingredient
Page 39 and 40: October 28-31, 2012 McCormick Place
Page 41 and 42: It’s Your Job to Protect Your Bra
Page 43 and 44: Make food pathogen detection Super
Page 49 and 50: Our new Autoplate ® Spiral Plating
Page 51 and 52: Crisis Management: How to Handle Ou
Page 53 and 54: mitment to public safety and health
Page 55 and 56: MORE THAN JUST AN ATP SYSTEM... •
Page 57 and 58: SPOTLIGHT: MEAT AND POULTRY Technol
Page 59 and 60: Quality Assurance. Sept. 18-20 FOOD
Page 61 and 62: Category: BEVERAGES decide whether
Page 63 and 64: 6200 Aurora Avenue, Suite 200W | De
Page 65 and 66: CONSUMER TRUST able source of nutri
Page 67 and 68: CONSUMER TRUST Food industry claims
Page 69 and 70: what’s hiding Contaminants emerge
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Category: BEVERAGES product sterili
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Category: BEVERAGES Process step Ha
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Pathogen Detection Neogen Corporati
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SANITATION allow it to work for a p
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Focus on TECHNOLOGY (continued from
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Category: BEVERAGES Gordana Ristovs
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Food Safety Magazine, June/July 2012

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