Review the Scenario and identify the significant microbiological contaminants that
may be of concern to company
*INTRODUCTION
Review the Scenario and identify the significant microbiological contaminants that
may be of concern to company
One of the main activities of the pharmaceutical microbiologist is with determining
the contamination control strategy and proactively identifying measures to lower
identified risks and, where risks remain of concern, to introduce monitoring.
However, there will invariably be microbial recovery, from product (intermediate
and finished), from water, cleanrooms and other utilities. A common term of these
events is ‘microbial data deviations’, although other terminology can apply.1 These
microbial events require investigation and the importance of such an investigation
is elevated where there is recurrence. While investigations are referred to in
regulatory documents, there is a dearth of case studies to help guide
microbiologists and Quality Assurance departments. This article presents three case
studies. While the specific issues may or may not be of direct relevance, the areas
examined and the thought processes will be of wider applicability.
HOW MIGHT GET INTO FOOD
The Hazard Analysis and Critical Control Points (HACCPs) system has been recognized
as a useful tool to prevent food contamination in food service establishments.
Control measures are mainly focused on training of food handlers in hygiene
practices to improve safety of served meals.
Unquestionably, consumption outside home is linked to a fact of modern life that
causes some concern among health professionals and food authorities because of the
potential adverse effects that may entail for human health. Food poisoning poses a
serious problem for public health worldwide, and the most vulnerable population
(children, elderly, pregnant, and sick) counts among the most affected.
Data from the World Health Organization assert that about 2.2 million people become
daily ill in the world for more than 200 foodborne diseases and about two-thirds of
the outbreaks that occur originate in their homes and in catering establishments.
Given the higher volume of meals prepared in the later ones together with meals
exposure to handling and environmental factor, the risk of becoming ill is expected
to be considerably higher [2]. In Europe, an increasing trend in foodborne diseases
outbreaks has been attributed to catering businesses [3]. This fact highlights that
the impact of prevention measures in the past few years has not been sufficiently
effective as expected. Important aspects such as the size of establishments and
heterogeneity of foods served justify the creation of specific regulations on food
safety management, to reduce the risks of foodborne illness.
Moreover, it seems to be necessary to strengthen food hygiene and compliance with
HACCP system to prevent food outbreaks. These outbreaks are mainly caused by
foodborne pathogens and norovirus. Special attention should be paid to food
services destined to susceptible population, such as hospitals, long-term care
facilities, or school canteens, because people could be more susceptible to become
ill when exposed to foodborne agents. Besides this, the large number of meals
served per day could have an impact on public health if prepared foods are
contaminated
HOW MIGHT COULD BE PREVENT IN FOOD
Hygienic food handlers` practices
In production processes, storage, and distribution of prepared foods, the role of
food handlers seems essential to ensure food safety, supported mainly on good
hygienic practices and implementation of improved self-control measures. The food
handler is defined as “anyone who by their work have direct contact with food
during preparation, manufacture, processing, manufacturing, packaging, storage,
transport, distribution, sale, supply and service.”
Then existing laws applied to food handlers are cited as follows:
Regulation (EC) 852/2004 of the European Parliament and of the Council
of 29 April 2004 on the hygiene of foodstuffs [10].
Regulation (EC) 882/2004 of the European Parliament and of the Council
of 29 April 2004 on official controls performed to ensure the verification of
compliance with the legislation on feed and food law, animal health, and animal
welfare [80].
WHO WOULD NEED DONE TO ACHIEVE THIS
By following a systematic approach in assessing risks from production to serving
food safety managers will better define the control measures to be adopted in
catering settings to prevent foodborne infections. GMPs and HACCP principles should
be followed together with special training of food handlers. Although
microbiological quality of prepared meals is often satisfactory, special care
should be taken regarding indicator microorganisms or prevalence of pathogens such
as L. monocytogenes. Control of time and temperature along the food chain might
prevent microbial growth until risk levels. Other measures such us excluding key
high-risk foods to the most susceptible population (i.e., children, elderly,
immunocompromised people) would also be advisable.
