Anuga FoodTec 2015 preview

Concerns raised over ineffective decontamination methods for dry food manufacturers

By Jenny Eagle

- Last updated on GMT

Technologist Jenni Harrington at Bühler's Food Safety Centre in Switzerland.
Technologist Jenni Harrington at Bühler's Food Safety Centre in Switzerland.

Related tags Food safety Food

Bühler will highlight food safety concerns for dry food manufacturers with four guest speakers at Anuga FoodTec 2015.  

The hot topics up for debate concern increasingly stringent legal requirements such as the FSMA (Food Safety Modernization Act) act from 2011, the US FDA (Food and Drug Administration) has a legislative mandate to require comprehensive, preventive-based controls across the food supply chain.

Peanuts and pistachios

As well as the USDA (Agricultural Marketing Service Regulation, AMS 2007) which introduces legal requirement of minimum 4 log reduction of salmonella in almonds. The FDA recommends 5-log reduction in peanuts and pistachios (2009) and more stringent food manufacturers’ specifications.

Speakers include; Edyta Margas, specialist, food safety and hygienic design; Ben Deefholts, head of sensor development and Scott Vallette, regional director, EMEA, all Bühler and Antonio Logrieco, research leader, Institute of Sciences of Food Production (ISPA) and Research National Council (CNR).

Margas told FoodProductionDaily, despite the strict legal requirements, hazard reduction technologies in the dry food sector are very limited.

There are ineffective dry decontamination methods for dry food manufacturer’s equipment and factory surfaces with a limited number of effective pasteurization  technologies which do not effect product quality as well as a lack of methods to reduce mycotoxin levels​,” she said.

Salmonella & mycotoxins

The food industry is facing an increasing number of challenges which require innovative technologies and our food safety initiative is designed to help food manufacturers solve these problems across the whole value chain​.

The top priority of this initiative is protecting consumers from foodborne hazards such as salmonella, mycotoxins or foreign materials. Commodities such as nuts are health benefiting, high value products, therefore any losses, caused by these hazards must be addressed​.”

Bühler created  The Food Safety Initiative in 2010, to better understand the food safety challenges and requirements faced by customers. 

With this initiative the company actively facilitates a transparent exchange within the 'Low Moisture Food Industry', which establishes priorities for innovation and collaboration. 

Margas will be joined by Logrieco, who will comment on the economic importance of the nut industry, valued globally at $27bn (source INC). 

He will also highlight the major hazards facing this industry and why an integrated approach is essential for food safety and security in the future.

Deefholts will share details of Bühler’s latest technology for the detection of shells which will be officially launched in May.

The speaker event, 'Securing the future of food safety in nuts', will be held on Wednesday March 25, at 1pm in the Congress Centre, Conference room C in the North Hall.

Bühler also has a stand in Hall 10.1, booth B-008.

Related topics Processing & packaging

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