Risk assessment

Microorganisms are a challenge in any food and feed production, and if the various processes in a food production site are not under control, it can have dire consequences for food safety. In addition to jeopardizing consumer safety, a product recall can lead to negative publicity, claims for damages, and extensive regulatory scrutiny.

It is inevitable that errors occur from time to time in food production, and when they do, microbiological risk assessments and calculations need to be conducted to assess whether the products are still safe. Valid documentation of the microbial development during the failed process can be used to determine whether the products are safe, whether they need to be reprocessed to further inactivate the microorganisms, or whether the products need to be disposed of.

Two different services – depending on the issue at hand

1. Theoretical risk assessment for inactivation, survival, or growth of microorganisms based on your data and information. Data and relevant information are sent to us via email, and a report is sent back after 1-2 working days (see case 1)
2. Trouble shooting – a review of the production site to locate microbiological risks and subsequent support in managing these (see case 2)

Case stories

Case 1: Refrigeration of a batch of ham failed, and the process did not meet the requirements of the company's HACCP plan. We examined the time/temperature program for the preceding heat treatment and determined the preservation used. Based on this information, the inactivation, survival, and growth of selected pathogens were calculated. The report was used to document that the error in the refrigeration process did not affect the food safety of the product.

Case 2: A feed manufacturer was challenged by contamination with unwanted bacteria from an unknown location on the production line. This led to an unacceptable microbiological quality of the feed towards the end of the shelf life. The contaminated feed was examined closely, and the microbiological causes of spoilage were identified. Subsequently, the entire production chain was reviewed, and several critical points were identified. Following our recommendations, the company adjusted their procedures related to the temperature/time profile and achieved the desired shelf life of their product.

 We can help with:

1. Microbiological risk assessment of products and processes
2. Documentation of how processes and preservation affect the inactivation, survival, and growth of pathogenic bacteria and their metabolites.
3. Advice on how to improve processes and/or preservation to achieve a safe product.
4. In case of process failure, we offer consultancy on whether products can be sold as-is, can be reprocessed for subsequent safe distribution, or whether the products should be disposed of.