Hygienic acceptance of wood in food industry

Filip, Sebastjan; Fink, Rok; Oder, Martina; Jevšnik, Mojca

doi:10.1007/s00226-011-0440-0

Cited by 19 publications

(11 citation statements)

References 12 publications

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“…However, it is unlikely that shelf life is influenced in dried powdered products with a very low moisture level and a water activity of <0.4. Hygiene levels in food processing facilities are typically monitored by swabbing of equipment and contact surfaces (Filip et al, 2012). Nevertheless, that method does not provide effective enumeration of airborne contaminants.…”

Section: Resultsmentioning

confidence: 99%

Distribution and identification of culturable airborne microorganisms in a Swiss milk processing facility

Brandl

Fricker-Feer²,

Ziegler³

et al. 2014

Journal of Dairy Science

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Airborne communities (mainly bacteria) were sampled and characterized (concentration levels and diversity) at 1 outdoor and 6 indoor sites within a Swiss dairy production facility. Air samples were collected on 2 sampling dates in different seasons, one in February and one in July 2012 using impaction bioaerosol samplers. After cultivation, isolates were identified by mass spectrometry (matrix-assisted laser desorption/ionization-time-of-flight) and molecular (sequencing of 16S rRNA and rpoB genes) methods. In general, total airborne particle loads and total bacterial counts were higher in winter than in summer, but remained constant within each indoor sampling site at both sampling times (February and July). Bacterial numbers were generally very low (<100 cfu/m(3) of air) during the different steps of milk powder production. Elevated bacterial concentrations (with mean values of 391 ± 142 and 179 ± 33 cfu/m(3) of air during winter and summer sampling, respectively; n=15) occurred mainly in the "logistics area," where products in closed tins are packed in secondary packaging material and prepared for shipping. However, total bacterial counts at the outdoor site varied, with a 5- to 6-fold higher concentration observed in winter compared with summer. Twenty-five gram-positive and gram-negative genera were identified as part of the airborne microflora, with Bacillus and Staphylococcus being the most frequent genera identified. Overall, the culturable microflora community showed a composition typical and representative for the specific location. Bacterial counts were highly correlated with total airborne particles in the size range 1 to 5 µm, indicating that a simple surveillance system based upon counting of airborne particles could be implemented. The data generated in this study could be used to evaluate the effectiveness of the dairy plant's sanitation program and to identify potential sources of airborne contamination, resulting in increased food safety.

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Section: Resultsmentioning

confidence: 99%

Distribution and identification of culturable airborne microorganisms in a Swiss milk processing facility

Brandl

Fricker-Feer²,

Ziegler³

et al. 2014

Journal of Dairy Science

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“…This step in pasta production is difficult and expensive and there are national regulations for reducing the water content. Filip and others () counted the total number of microorganisms on wood and plastic material used for pasta trays by a swabbing method. The authors analyzed 105 samples from wooden trays ( Abies spp .)…”

Section: Wood and Food Safety Assessmentmentioning

confidence: 99%

Microbial Safety of Wood in Contact with Food: A Review

Aviat

Gerhards

Rodríguez-Jerez³

et al. 2016

Comp Rev Food Sci Food Safe

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Food packaging is multifunctional: it protects from harvest to table. Four main groups of materials for direct food contact are mentioned in the literature: wood, glass, plastic, and metal. In this review, the focus is on wooden packaging for direct contact with food. In Europe, wood as a food contact material is subject to European Regulation (EC) No 1935 states that materials must not transfer their constituents to food. Today, wooden packaging, like other packaging materials, does not have a Europe-wide harmonized specific regulation, so member countries legislate at different levels. Wood has been safely used for centuries in contact with food but is usually questioned because of its microbiological behavior compared with smooth surfaces. Based on a review of published conclusions from scientific studies over the last 20 y and after a description of the general properties of wooden packaging, we focus on the microbiological status of natural wood. Then, we discuss the parameters influencing the survival of microorganisms on wood. Finally, we report on the transfer of microorganisms from wood to food and the factors influencing this phenomenon. This review demonstrates that the porous nature of wood, especially when compared with smooth surfaces, is not responsible for the limited hygiene of the material used in the food industry and that it may even be an advantage for its microbiological status. In fact, its rough or porous surface often generates unfavorable conditions for microorganisms. In addition, wood has the particular characteristic of producing antimicrobial components able to inhibit or limit the growth of pathogenic microorganisms.

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“…and 105 of plastic trays (PET) used for drying fresh pasta (Filip, Fink, Oder, & Jev snik, 2012). The authors showed that the total number of microorganisms (CFU/20 cm 2 ) was significantly lower on wooden frames compared to plastic frames and that 30% of swabs sampled from plastic frames exceeded 200 CFU/20 cm 2 , whereas the value for wooden frames was only 3%.…”

Section: Introductionmentioning

confidence: 96%

Assessment of Penicillium expansum and Escherichia coli transfer from poplar crates to apples

Montibus

Ismaïl

Michel³

et al. 2016

Food Control

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a b s t r a c tPoplar crates are widely used in contact with foodstuffs. One of the major markets for poplar crates is apple packaging. As a direct food contact material, wood is subject to European regulation n 1935/2004, which requires no negative effect of material or packaging on foodstuffs. This study aims to quantify the transfer of Penicillium expansum conidia and Escherichia coli from poplar specimens to Golden apples. This [microorganisms-poplar-Golden apple] model was developed taking into account realistic parameters with extreme and usual conditions. Poplar specimens were artificially contaminated with P. expansum and E. coli. They were then put in contact with apples and stored in a climatic room for up to one week. Both wood specimens and apples were analyzed to assess the survival of microorganisms on wood specimens and the proportion of microorganism transfer to apples. Whereas P. expansum conidia survived but did not grow on wood specimens, E. coli mortality was observed after one hour of contact with wood. The proportion of both microorganisms transferred to apples was less than 0.25%. The impact of wood moisture content, contact time between wood and apples, and apple supply variability on the transfer levels were studied. The hygroscopic properties of wood were discussed. The low and reproducible transfer levels observed demonstrate that poplar is a safe packaging material for apples.

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Hygienic acceptance of wood in food industry

Cited by 19 publications

References 12 publications

Distribution and identification of culturable airborne microorganisms in a Swiss milk processing facility

Distribution and identification of culturable airborne microorganisms in a Swiss milk processing facility

Microbial Safety of Wood in Contact with Food: A Review

Assessment of Penicillium expansum and Escherichia coli transfer from poplar crates to apples

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