Eddie O’Neill, Artisan Food Specialist for Teagasc, reveals how inadequate cleaning regimes could be causing cross contamination in food processing plants.
In terms of food safety, hygiene is one of the most important factors that can influence our decision as consumers to buy a product. So, understandably, it can be distressing for businesses when they are faced with the news that their food processing plant has been contaminated with biofilms. A biofilm is a group of bacteria that are protected by an impermeable layer that can provide resistance to cleaning agents and detergents. Biofilms can release bacteria regularly, causing contamination to both food products and work surfaces in a food processing plant.
Eddie is increasingly aware of the threats that biofilm contamination pose to food processing companies. While he works on developing new food products on a day-to-day basis, Eddie confirms that an increasing amount of his work involves working with Dr. Kieran Jordan, providing support and information to businesses on hygiene. “When it comes to biofilms, prevention is key,” he says.
It is important for food businesses to know what biofilms are and know how to deal with them. Eddie finds that, in the majority of cases, when it comes to biofilm formation, companies have already spotted the signs of cross contamination.
Biofilms pose two serious threats to food processing plants, with Eddie warning “It can be incredibly serious – not only as a food-safety issue, but it takes its toll on a business owner’s mental health.”
Despite a company’s attempt to implement an effective cleaning regime, if the routine isn’t completed carefully, it could result in reduced shelf-life of a food or product recalls.
In a worst case scenario, the food may cause illness to a consumer, and cause incredible mental stress to the business owner and to employees working there. If you have a product recall, then the name of your company and reputation can be called into question.
Hygiene is critical when it comes to preventing biofilm formation. Eddie notes a number of steps to prevent biofilm formation, advising companies to:
- Remove any food residue using either hot or cold wash
- Wash the area with a detergent
- Rinse all surfaces with water
- Follow with a sanitiser. The sanitiser is key as it destroys the bacteria.
Eddie also advises to follow the manufacturer’s instructions when using cleaning agents. Remember - Temperature, Concentration and Time:
Temperature - Use cleaning agents at the temperature the manufacturer recommends. If you use cleaning agents outside of their specified temperature range it may render the chemical ineffective and may be dangerous to use.
Concentration of the cleaning agent – It is important to dilute the cleaning agent as per the manufacturer’s guidelines.
Time - The amount of time you leave cleaning chemicals on a surface is important. Remember, cleaning agents need time to work.
Unfortunately, biofilms are invisible to the naked eye, which means they may only become apparent when there are increased levels of unwanted bacteria in your final product. With a few exceptions, the majority of food environments are wet areas and this moisture promotes the growth of bacteria, mould and viruses. To prevent biofilm formation, your cleaning regime should include frequently missed areas such as right-angle corners, crevices or cracks in tiles and flooring. Knowledge is power, and Eddie assures that if you have a properly maintained food processing facility, then you will largely eliminate the potential for biofilm formation.
When it comes to cleaning, it is attention to detail that can be the difference between food safety and cross contamination in the food processing chain: “When we’re talking about cleaning, it’s very easy to see a clean table. It’s easy to see a shiny work surface but it’s very difficult to see underneath a table’s edge, drains, and wheels on equipment, underneath shelves, things like that. That’s where bacteria harbour to a large degree.
“If you can imagine any food environment, all the washing ends up in the drains. So the drains are absolutely huge issues for cross contamination. So we often emphasize the proper inspection and thorough cleaning of drains. We also discourage the use of high-pressure hoses.” High-pressure hoses cause cross contamination throughout a plant where people use them to clean drains, belts and equipment. They can spread bacteria around a food facility. Thankfully, there is help on hand for businesses who need advice developing an effective cleaning regime. Reaching out to the right organisations can provide the information to bring practices up to speed. This is where Teagasc and other organisations can offer services. “We can advise companies on the ground, and through collaborations with organisations like safefood, we deliver free workshops around the country every year for people working in the food industry," Eddie reveals. "We offer advice, and counsel on a one-to-one basis with companies who may not wish to talk publicly about the issues they have onsite.”
Eddie cites networking as the greatest solution to any potential challenges in food production on the island of Ireland. Taking advantage of people’s ability to connect should not be overlooked. Eddie feels there is a missed opportunity in the way food businesses network. He advises looking to experienced peers who can share their own insight into building a business with sustainable growth:
“There’s a wonderful range of helpful individuals out there, who have years and years of experience in the food industry. They’re only too happy to offer advice to not only people in the food industry, but to people starting out as well. It can be a great resource for those who want to grow their businesses and develop their products too. So for me, networking is key in the future of food production.”
About Eddie
Hobbies/ Interests: I love the sea and like fishing – it relaxes me. When I’m fishing, I find I’m in a world of my own and it’s not about catching fish.
Favourite Food: I love to eat seasonal. I think that it is important to understand the seasonality of produce. I prefer to look at the seasons than eating one specific style of food.
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