MEFOSAis proud to present to you its alliance with TERRAGENE
TERRAGENE was founded in 2006 with national resources, and its R&D and production plant is located in Rosario, Argentina. Today, along with its Infection Control Division, it is a leading manufacturer of more than 150 products for sterilization processes’ control efficiency; cleaning, washing and thermo-disinfection in hospitals; dental clinics, and food, cosmetics, pharmaceutical and medical device industries.
100% of TERRAGENE’s products are manufactured in Argentina, through last generation technology and the excellence of a professional team with an extensive experience in microbiology, genetics, molecular biology, chemistry and electronics.
TERRAGENE has dedicated much of its efforts to investment on investigation, development and innovation of products and processes.
The company is internationally recognized for its innovative ability and quality. Technological products are sold in over 60 countries, meeting the highest quality standards.
TERRAGENE is a company with ISO 9001 and ISO 13485 certifications.
his division is responsible for ensuring sterilization, disinfection, washing and cleaning processes’ quality. These processes are widely used in hospitals, dental clinics and food, cosmetics, pharmaceutical and medical device industries. They are controlled through the use of reagents that give relevant information about procedures, sterilizer and disinfectant agents’ state and quality, as well as information related to the physical parameters of such procedures.
TERRAGENE contributes to human and animal infections’ control and to avoid contamination in industrial processes, through devices and biochemical reagents manufactured under the most demanding quality controls.
This division is responsible for investigating and developing products aimed to reduce the effect of pollutants present in the soil, water and air. TERRAGENE develops systems of bacterial colonies associated with natural polymers that allow the reduction of specific pollution levels.
TERRAGENE investigates and develops innovative products that contribute to the improvement of animal nutrition, and designs inoculants for soy, corn and other crops. These are formulated with microorganisms and natural components that give significant results in the agricultural production, applying also novel components on this matter. Agricultural and cattle-farming productions are benefited from this Investigation Division that uses tools belonging to microbial genetics and biochemical fields, enabling the design of highly innovative products.
MEFOSAis also proud to present to you the alliance with Hill Brush
Hill Brush is one of only a few UK based manufacturers of brushware and hygienic cleaning tools. Our factory is located in the small town of Mere, in the south-west corner of Wiltshire, 100 miles west of London.
Bakery & Confectionery
Threats within this environment come mainly from physical contaminants that could cause a choking hazard, mould and allergens. Wherever possible, dry cleaning such as vacuuming, brushing or sweeping is undertaken.
All equipment needs to be deep cleaned on a routine basis to prevent infestations of pests, such as the flour moth. Mould can quickly invade any food manufacturing plant that provides the right combination of organic residues and moisture and is prevalent in corners, tile grouting, silicone sealant, ingredients and even the end product. Mycotoxins may also be produced which can lead to food spoilage.
Poor staff practices can increase the likelihood of mould developing along with improper wet cleaning that allows the pooling of stagnant water instead of its elimination into drains.
One of the main challenges within beverage facilities is controlling organic residues that are left on surfaces when cleaning fails.
Water and soft drink plants take a Cleaning in Place (CIP) approach for pipework, pumps, tanks and fillers and carry out external cleaning of fillers, conveyors and general process and packaging surfaces.
Repeated failure to remove residues leads to a build-up of soiling which, when exposed to humidity and moisture, develop a layer of biofilms. As a result of CIP, nozzle contamination can occur, rendering them ineffective and UHT tubes can collect burnt food residues inside the pipework that is not discovered until lab testing is carried out.
Breweries face their own unique issues. Within this environment, the main soiling consists of protein or tannin deposits that, particularly in copper pipework, may be partially burnt on. Inside fermenting vessels, these deposits that form from wort and yeast, sometimes combine with beer stone, a type of scale known as calcium oxalate, which can be difficult to remove. While most tanks have a fairly light soiling load, some maturation tanks can harbour heavy yeast deposits.
The nature of these organisms and the higher degree of handling that is involved in their processing present some unique challenges for this sector.
The storage facility, personnel, clothing and equipment must be maintained in a sanitary manner. Tools that are used such as knives, instruments for eviscerating and shovels must be cleaned, sanitised and hygienically stowed. The ice production and storage must also be clean and sanitary.
Tanks used to store live seafood products such as shellfish and finfish can themselves become a source of contamination to the end product if they are not adequately maintained.
In addition to unique handling requirements, seafood is vulnerable to a host of contaminants that do not affect animal proteins, such as mercury, clostridium botulinum E, vibrio, scombrotoxin (histamine), and other natural toxins like ciguatoxin and neurotoxins.
Though fresh-cut fruits and vegetables were previously considered to be low risk items in terms of food safety, this is no longer the case.
Pathogenic microorganisms can be found on the produce as well as facilities’ work surfaces and form biofilms.
A number of recent outbreaks have been linked to the processing of fresh-cut fruits and vegetables under less than sanitary conditions. These outbreaks demonstrated that the quality of the water used for washing and chilling the produce after harvest is critical.
Disinfection is one of the most critical processing steps in the production of fresh-cut vegetables, affecting the quality, safety and shelf life of the end product. Washing is designed to remove dirt, pesticide residues and microorganisms responsible for quality loss, as well as to pre-cool cut produce and remove cell exudates that may support microbial growth.
The fresh-cut industry has long used chlorine, one of the most effective sanitisers, to ensure the safety of their product. Cleaning in fresh produce manufacturing facilities involves the removal of gross debris from generally large equipment, floors and working surfaces.
The manufacturing of both frozen and chilled foods provides a significant challenge to businesses.
The main controls in this industry are centered around shelf life monitoring, temperature, pathogen and allergen management.
A number of factors lead to an increased risk of cross-contamination within this environment. These include the poor condition of food-contact surfaces; low levels of cleanliness affecting equipment, utensils, gloves and outer garments; raw foods not being separated correctly from cooked food and a lack of adherence to practices and procedures among staff.
At risk of contamination from a number of sources, the production of ingredients needs to be carried out in facilities with the highest standards of hygiene and cleanliness.
During processing, hazards include the presence of mould and the risk of cross-contamination. With the incidence of food allergies rising, strict controls surrounding the separation of ingredients are imperative and appropriate storage and handling is essential.
Environmental factors contribute to the challenges faced in this sector, such as humidity, which supports the development of biofilm.
Rigorous cleaning processes must be implemented and adhered to, covering work surfaces, floors, utensils, processing equipment and pipework. Incomplete removal of organic residues can support the growth of microbes.
Meat & Poultry
Meat processing facilities often have to contend with high humidity and pooling water in many areas of their factories. This is largely due to continued cleaning activities and low temperatures. These factors result in condensation, which in turn supports microbial growth.
The risk of hazards within this sector begins with the arrival of the ingredients and frozen meats. Upon being unloaded in the goods-in areas, spills and leaks can occur. In addition, large amounts of blood and thaw juices, fat and protein residues can often be found on the equipment in processing areas.
One of the main challenges facing this sector is preventing the spread of these materials throughout the facility. This can occur through general contact, via trolleys and their wheels, footwear and splashing. In such conditions, cross-contamination and resulting microbial growth is expected but can be controlled through effective cleaning and disinfection programs.
A large amount of the contamination occurs during transport, handling and packing of the final meat products and is mainly due to a lack of proper practices and poor hygiene among employees as well as the proliferation of biofilms in or near critical processing equipment such as slicers, grinders and packing devices.
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MEFOSA - MENA Food Safety Associates s.a.r.l.
Lions Building # 301 │ 126 Sourati Street │
Hamra, Beirut – Lebanon │ P.O.Box: 113-6382
Tel: +961 1 745744 │Fax: +961 1 739986
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