Sanitation for food production in Japan Yojiro Furukawa R&D Project in Asia aria Ueno Fine Chemicals Industry, Ltd. 3, August, 2010 1 2 Contamination example by bacteria Bacon Lactobacillus 3 Contamination example by bacteria Sausage Bacillus 4 Contamination example by bacteria Noodles Bacillus 5 Contamination example by bacteria Drinks （filled in plastic） Mold 6 Main menu : 1.Introduction 2.Sanitation of Food Factory in Japan 7 Main menu : 1.Introduction 2.Sanitation of Food Factory in Japan 8 1. Introduction Responsibility of food manufacturers Mass production + Mass transport + Mass consumption ⇒ If food poisoning occurs, it affects all society. Don’t forget social responsibility. 9 1. Introduction Serious food poisoning in Japan Year 1984 Cause Clostriduium botulinum (A) in Lotus root Widely sptead 1996 Escherichia coli O157 1999 Salmonella in dried squid Scale Patient; 36 Dead; 11 Despite of vacuum packed processed food, the food poisoning happened. Patient; 11,100 Dead; 12 This food poisoning occurred in 150 or more school lunches. Patient; 1,500 or more Many people who had the squid snack heavily suffered from food poisoning. Patient; 14,780 The people who had the dairy products suffered from diarrhea. Toxin of 2000 Staphylococcus aureus in dairy products (milk) Ｄｅｔａｌｓ 10 1. Introduction Environment of food factory Nutrition rich + Wet ⇒ Microbes easily increase Don’t give enough time for bacteria to increase. 11 1. Introduction Multiplication of microbes 10min Initial 60min 2H CFU 5H １０９CFU CFU CFU 3H 4H １０７CFU ＣＦＵ： Colony forming unit “How to prevent food poisoning”, Food safety promotion section, health and welfare dept., Osaka pref., Japan １０５CFU Duplication time of various microbes in optimum conditions CFU Microbes Minute E.coli Salmonella V. cholera S. aureus C. botulinum V. parahaemolyticus 17’ 21’ 21’ 27’ 35’ 8’ 12 1. Introduction A contamination route by microbes -1 Hand - transmitted Route1 Food 1 Disinfect hands every time when you touch raw food. - Study about the risk evaluation of microbes in food / Scientific research of Ministry of Health and Welfare by Mr. Kasuga in 2001 Route2 Hands Food 2 Utensils Food 2 Hands Food 2 Route3 Route4 Route5 Utensils 13 1. Introduction Transmission of microbes from food materials to hand Bean sprout Cooking procedure Preliminary arrangements hand 0.01～0.02％ n=4 1010 CFU Infection by contact Minced chicken meat Mixing by hand 106～107 CFU hand 0.06～0.3％ n=4 109 CFU Semi-solid infection Stripped clam Untying by hand Liquid (Water ) infection n=4 107 CFU Dr. Kishimoto, Nagoya Univ. of Arts and Sciences, Sectional meeting in March 2009, The society for antibacterial and antifungal agents, Japan 105～106 CFU hand 1.2～7.3％ 105 CFU Transmission rate（％）＝2（ＬA－ＬB）／ＬF × 100 ＬA；SPC before handling（CFU） ＬB； SPC after handling（CFU） ＬF；SPC in food material（CFU） 14 1. Introduction A contamination route by microbes -2 Surface - transmitted Food 1 Disinfect production line periodically. - Study about the risk evaluation of microbes in food / Scientific research of Ministry of Health and Welfare by Mr. Kasuga in 2001 Route 6 Kitchen Surface （counter surface, cutting board etc.) Food 2 Kitchen Cloths (wiper etc.) Secondary Surface (table, dishes etc.) Food 2 15 1. Introduction Summary 1）Social responsibility 2）Sanitation concepts; Don’t attach Don’t Kill increase 16 Main menu : 1.Introduction 2.Sanitation of Food Factory in Japan 17 2. Sanitation of Food Factory in Japan Alcohol mixture • To be effective even though under wet condition. • Consists of alcohol and water, with small quantity of food additives. • To be applied for hand, utensils and work table, and for direct food contact. 18 2. Sanitation of Food Factory in Japan Usage of Alcohol mixture Spray on hands/equipment Spray on food directly Dipping food in alcohol mixture 19 2. Sanitation of Food Factory in Japan Detergent sterilizer • Easy to use as 2 in 1 • High efficiency in low concentration • Less affected on human body • No problem of corrosiveness for most of materials compared with Sodiumhypochlorite 20 2. Sanitation of Food Factory in Japan About “2 in 1” Basic process:: Washing, Sterilization and Dry Remove residue Wash (Cleaner) Rinse Sterilize Rinse Dry Rinse Dry 2 in 1 process Remove residue Wash ＆ Sterilize 21 2. Sanitation of Food Factory in Japan Usage of Detergent sterilizer SOAKING BRUSHING Generally, dilute to 0.3% for brushing or soaking (dilute to 0.5% for heavy dirt) AGITATION /CIRCULATION FOAM WASHING 22 2. Sanitation of Food Factory in Japan Belt conveyor สายพาน Water washing Water rinsing Brushing with Detergent sterilizer Sterilization with Alcohol mixture 23 2. Sanitation of Food Factory in Japan Machine เครื่องจักร Brushing with Detergent sterilizer Water washing Water rinsing Sterilization with Alcohol mixture 24 2. Sanitation of Food Factory in Japan Tools, Parts อุปกรณ์ , ชิ้นส่ วน Water washing Brushing with Detergent sterilizer Soaking in Detergent sterilizer Water rinsing Sterilization with Alcohol mixture 25 御清聴ありがとうございました “Thank you so much for your listening.” For technical information YOJIRO FURULAWA R&D Project in Asia aria Ueno Fine Chemicals Industry, Ltd. E-mail: [email protected] For purchasing UENO FINE CHEMICALS INDUSTRY （TAHILAND), LTD. Head Office: 33/129 26th Fl., Wall Street Tower Bldg., Suramong Road, Bangkok 10500 Thailand E-mail: [email protected] Tel.: 02-266-2830, -237-6009 26
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