1. Danish Research on HACCP and Technical support Hardy Christensen Senior Consultant Meat Preservation and Hygiene hch@dti.dk www.dti.dk HACCP Seminar St. Petersburg 25. november 2010

2. Facts about DMRI Founded in 1954 by the Danish pig producers Previously owned by the Danish Bacon and Meat council – from the 1 st October 2009 bought by Danish Technological Institute and became the DMRI division Conduct research and development for the Scandinavian meat industry Provide international consulting especially on process design, productivity improvement, product quality and food hygiene to abattoirs and processing companies 100 specialists with competences covering all aspects of meat production and processing HACCP Seminar St. Petersburg 25. november 2010

3. HACCP-systems - The role of DMRI  Assist in drawing up fact sheets – collect, evaluate and summarize facts  Do research in areas, where facts are sparse or missing  Creating tools that can be used by the industry – ex. Predictive models  Assist companies with construction and implementing of HACCP-systems HACCP Seminar St. Petersburg 25. november 2010

4. Fields of Research – slaughter and fresh meat  Spread of pathogens during slaughter –Pork, Beef, Lamb –How to minimize the spread of pathogens during slaughter – technology and practices  Interventions –Decontamination of carcasses –Removal of faecal contamination  Growth of pathogens during storage HACCP Seminar St. Petersburg 25. november 2010

5. Do slaughter practices have an impact on Salmonella Contamination of the Carcass ? EU – Baseline survey HACCP Seminar St. Petersburg 25. november 2010

6. Interventions – Steam vacuum Used in Denmark to remove fecal contamination on pork and beef In practice it is more efficient than trimming with a knife HACCP Seminar St. Petersburg 25. november 2010

7. Interventions – Decontamination with hot water, app. 80 °C Used on a routine basis in Denmark for pigs from herds in level 3 Reduction app. 2 log Reduces the prevalence of Salmonella to below the detection limit on app. 9 of 10 contaminated carcasses No changes in meat quality HACCP Seminar St. Petersburg 25. november 2010

8. Fields of research – Meat products  Growth of pathogens during storage Time / Temperature Concentration of ingredients as f.ex. NaCl, Nitrite Influence of smoking  Able to carry out challenge tests in vivo HACCP Seminar St. Petersburg 25. november 2010

9. Growth of pathogens in meat products  Results from research carried out over the last 10-15 years have been collected in predictive models  Models available –Growth of Listeria monocytogenes in meat products –Growth/no growth of psychrotrofic Clostridim botulinum  Models to come –Growth /reduction of gram negative pathogens in fermented meat products HACCP Seminar St. Petersburg 25. november 2010

10. Growth of Listeria monocytogenes in meat products HACCP Seminar St. Petersburg 25. november 2010

11. Growth / no Growth of psychrotrofic Clostridium Botulinum HACCP Seminar St. Petersburg 25. november 2010

12. Assisting companies  Constructing the HACCP plan –Helping in the initial phase – why use HACCP Control food safety – primary objective And fulfilling legal requirements ? And fulfilling requirements in standards as ISO 22000, BRC, IFS... ? –The reason for using HACCP is decisive for how the plan is constructed and especially the amount of paperwork  Implementing the HACCP-plan –Does the plan meet the criteria ? –Is the internal organisation suitable ? –Auditing – does it work in practice ? HACCP Seminar St. Petersburg 25. november 2010