Guest Blog: Suzanne Gill, Food Processing Magazine

In our latest blog, Suzanne Gill of Food Processing magazine talks about the vitally important role of hygiene in food processing.

My role as Editor of Food Processing magazine requires that I continually highlight the vitally important role that hygiene plays in the food production process – it should always trump the need for greater productivity and efficiency. Sometimes I worry that I may be overplaying the message and boring my audience – until, that is, you take a look at the media headlines where you will almost always be able to read about a health scare relating to contaminated food products. One recent, tragic example is that of a Listeria infection which was suspected to have resulted in the deaths of at least five people already being treated in hospital. The food company which was originally accused of having been the cause of the outbreak has now been exonerated, albeit too late to save it as it has since gone into liquidation as a result of the accusation, with the loss of the 125 jobs. This sad story had no winners.

Such events demonstrate the importance of hygiene in the food factory from both a consumer safety and a business perspective. You really cannot afford to cut any corners when it comes to food safety.

Listeria is a particularly tricky foe and, according to figures from the World Health Organization (WHO) the global mortality rate for those contracting listeriosis is between 20 and 30%. It can survive and breed at temperatures of anywhere between -1.5 and 45°C and at humidities up to 85% so many food processing facilities provide everything it needs to flourish.

Although you may never completely eradicate it from the food production environment it is vital to ensure it is contained and this requires a systemic approach, which should involve continuous education of all members staff about proper procedures. 

Cleaning and disinfection of food factories: A practical guide 2008 (Campden BRI) – Guideline G55 – offers a good source of information and advice about best practices for cleaning and disinfection. It discusses the importance of cleaning, management responsibilities and basic principles, and also looks at the chemicals required, the many types of cleaning techniques, and the timing and frequency of cleaning.

I am awaiting with interest an updated version of this guideline, which will reflect the latest advances in the management of hygiene in food production. I have been told that the document is currently in draft form and is due for publication in 2020. It will be a ‘must read’ for everyone involved in food production.

Suzanne Gill
Editor,Food Processing
www.fponthenet.net