Dairy Processing - April 2021 - 54

FOOD SAFETY

a proactive

APPROACH
COVID-19 has emphasized the need for action in pathogen control.

S

afe food production is always top of mind for dairy
processors. The Center for Disease Control and
Prevention (CDC) estimates that 48 million people
get sick from foodborne diseases each year in the United
States. Because of the higher prevalence of illnesses, the dairy
industry is highly regulated, presenting high expectations
for manufacturers.
" The control of pathogens in any production environment
requires several key principles that work together to create
a culture that fosters food safety, " said Mike Clark, global
marketing manager for Bio-Rad, Hercules, Calif. " Some
of these principles include Good Manufacturing Practices
(GMPs), effective cleaning and sanitation, control of moisture,
and a good pathogen environmental monitoring system. "
The key pathogens of concern in dairy production
are Salmonella, Listeria monocytogenes, Cronobacter
sakazakii, as well as other pathogens such as Bacillus
cereus, Staphylococcus aureus and Shiga toxin-producing
Escherichia coli, according to Mr. Clark.
Suppliers, such as Bio-Rad, have created solutions to help

54 APR 2021 | DAIRYPROCESSING.COM

manufacturers stay at the forefront of safe food production.
Bio-Rad's molecular and chromogenic agar testing helps
deliver results for raw ingredients, finished product and
environmental surfaces. They continue to develop new
solutions to address the ongoing need for detection and
enumeration of microorganisms.
" There are several emerging technologies that can support
the control of pathogens such as whole genome sequencing,
metagenomics, sensors, Blockchain, etc., " Mr. Clark said.
" Unfortunately, pathogens cannot be controlled with a single
process or a single technology. Pathogen control in any
environment is a hands-on, proactive approach that requires
multiple tools working together to provide usable data. The
most important part of this equation is being able to convert
all the data to usable knowledge to help control pathogens. "  
Impacts of pathogens and other contamination in
consumables is more visible than ever. In 2019, The
Innovation Center for U.S. Dairy released expanded
guidance recommendations on how to control pathogens
for processors.

©picture-waterfall - stock.adobe.com

by Kristen Putch | kputch@sosland.com



http://www.DAIRYPROCESSING.COM

Dairy Processing - April 2021

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