You
You
Can for me it is a pleasure to start this this cycle
in this panel participate three components
Partying with Luis Enrique de Acosta
From Brazil with a deeper look at the phenomena that occur in the plants and food management places
And the detection systems that help prevent this is very important because as they deepen the technological development
in detection systems
It has also allowed that the food industry is professionalized more and more and is able to prevent risks
In second place, we have invited in this panel the presence of Alejandro Rojas of 3m
Who in a complementary way will try the disinfection and verification issues in food industry
Complimenting the panel will be with us Giovanni Vergara from our
Colombia to review plans to confirm the effectiveness of hygiene systems
I'm going to tell you a little about the experience and curriculum of our
guests
Ricky Luis Enrique de Acosta
general manager for Latin America and Europe of the control system
gives support to the implementation of new technologies in the microbiology area and food insecurity
In this role it is related to the company in the teaching in Peru
With a wide experience in the control of chemical and microbiological quality in the food industry
It began its professional career in the plant of chocolates and cookies in Brazil
Where it was in charge of the implementation of the microbiology laboratory and the organization of the food security campaign
Later, it collaborated in other food production companies or services such as
Esther SA and Dex Laboratories Inc
Where it worked for six years being responsible for the application of diagnostic products for its use in the control of quality of the food industry
Such as rapid methods for detection of antibiotic residues in dairy products
system of evaluation of the efficacy of the cleanliness of rapid diagnostic tests in the microbiological analysis in water and food
At the same time, it was in charge of organizing workshops, seminars and courses of HAZAP and good practices in Brazil, Argentina and Chile
This leader instructor in HAZAP has dictated a series of courses to install practices in the research sector of the meat
with the Italian Food Technology Institute
Since 2007, it has been working on the application of a combined system of PCR, GDS in real time, with a magnetic separation in Europe and in Latin America
This knowledge has led it to participate as an opponent in several food security congresses
such as the one of microbiology for Latin America, Chile, Colombia, Venezuela and Brazil
Brazil Enrique da Costa is also a member of IAFP, a chemical engineer with a master in the administration of companies from the University of Ohio
He also accompanies us, Alejandro Rojas, to this model
He is the Technical Service Specialist of Latin America for 3M Food Safety
3M consists of Florida and the United States. Alejandro Rojas has more than 20 years of experience working as a chemical and food technician and specialist in the application of the product
His practical work in the installation of food processing and drinks has allowed him to become a specialist in the field of cleanliness and sanitation, hygiene and food
He has a degree in chemical science at the National University of Colombia and a master in the science of the University of Tennessee in food technology and science
He began his professional career in an international company, Fabricante de Bebidas, of which he was a world leader in industrial cleaning products as a chemical researcher
Later he became a specialist in the application of chemical products for cleaning for the food and drink industries throughout Latin America and in the Caribbean
Alejandro is currently in charge of technical services for Latin America in the Department of Food Safety, 3M, where he carries out training and education training programs to offer solutions at a technical level for the products of food insecurity and its applications
With the years he has provided expert directions to solve complex technical issues related to the hygiene activities of the food processing establishments
In addition, in his area of specialization, he has carried out evaluation of microbiological risks, training and development of skills for clients related to the safety of food products and the protection of the brand
He also accompanies us in the center, where Giovanni Vergara Sedeño, who is responsible for the area of microbiology at the Nestlé Quality Insurance Center of the Bolivarian Region
He is an engineer in biotechnology, graduated from the Polytechnic School of the Ecuador Army, and has a master's degree in food security at the University of Camilo José Cela de España
He has experience in the implementation of the ISO 17-025 law to manage laboratories and food security in microbiology
For the past 4 years, he has worked in the NQSC of Nestlé, and is the contact point in the Bolivarian Region, understood in the countries of Ecuador, Colombia, Venezuela, on issues of food security and microbiology
In addition, he is a certified auditor of the ISO ISO 17-025 law for the laboratory of training
Among his responsibilities, he is the one to provide support to the factories that understand the region mentioned
In addition to the implementation and validation of microbiological methods in the laboratory, he has developed knowledge about monitoring plans for hygiene and pathogens in food plants
He works in the continuous improvement and automation of laboratories
This has to be something excellent
With this excellent conference panel, we are going to start the presentations and I remind the conferences that we have to adjust to the time on the screen
We will have the warning of how long it will take
We will have the questions and comments at the end of the session, the papers so that the assistants can deliver them during the session in the rooms
Without further ado, let's start with the presentation of Regenrique, please
Ok, good afternoon
We have a challenge here
This room has to be more fun and better than the room next door
This is a responsibility of the three of us who are here
I hope to be able to do my part in this role
You have already noticed that there is a Brazilian accent
But I think that in the end you will understand this presentation very well
The idea is to pass on to you a very interesting and very important topic within the food industry
In addition, it has already been mentioned in a recent presentation by Dr. Maria Teresa Destro
Regarding the formation of biofilms in the surfaces within the food industry
And in the case of her, the example she mentioned was Listeria
So, it is a concern, there is a much greater difficulty in eliminating that kind of microorganism
When that microorganism is protected under a biofilm than the normal hygiene systems
So, let's understand how this works
So, what is a biofilm or a biofilm?
So, they are thin films that adhere to the surfaces where there is enough humidity
And they are composed of populations of microorganisms drunk in an extra cell phone matrix of polysaccharides
And I put this photograph, which is quite emblematic about Listeria
So, what we are seeing there is precisely Listeria, I have already found where the laser is
Right here, so here you can see that they are striped, a surface that is not uniform
And right here, there is a large amount of microorganisms, particularly Listeria
Here I put 5 diapositives of a very interesting study done by Dr. Rusty Bishop at the University of Wisconsin
So, what was the idea of this study?
I put a teflon ring in a glass of milk inside a glass of milk
And from time to time, he took out that ring and took the ring to the electron microscope
To precisely monitor the formation of the biofilm in this teflon surface
Which is supposedly one of the smoothest surfaces that can be used in the food industry
Here is the first photograph, it shows some vacillations already forming
On the sides, you can see the formation of the polysaccharide of the film that protects the microorganism
Then, after 6 hours, there is a greater concentration of microorganisms
12 hours later, look at this image, where you can see that the formation of this biofilm is full of bacteria
Good humidity, good temperature, and they are protected, guaranteed party
Look at this image, how interesting, 18 hours later, and look at the milk passing through there, right?
The milk is in contact with this film
Look at this area, here there are microorganisms, in this area there are also microorganisms
So, what happened? With the flow, with the friction, the liquid, the fluid is passing through this tube
Traces, pieces, parts of this biofilm, and the biofilm is contaminating the product that is passing through there
So, this is an example of an accident, but the same can happen in flat surfaces, on tables, cuttings, flat surfaces
That are the most common in the industry, right?
So, there we go on to how to detect these biofilms
Environmental pollution, suddenly, we are doing the environmental monitoring there
The environmental monitoring, we do the monitoring here and there, and suddenly the bacteria content of these monitoring is rising
This is an indication that, in some way, biofilms are emerging there
The appearance of arcoir in oxidable acid, this is an interesting indication
When we see this color, this reflection in oxidable acid, it can be an indication of biofilm formation
Increase of bacteria recounts in the final product
Suddenly, the final product begins to have a bacterial recount that is not the same as the laboratory's history
So, this is also an indication that, well, this contamination is coming from where?
It can be from biofilms
The only problem is that if we hope to use these forms of detection, this has already happened, the product is already contaminated
So, these indicators are not preventive
And then, I put here, within the literature that there are, what are the methodologies that can serve as preventive tools?
There, it comes into being soaked in the surfaces or wastewater, I showed you wastewater, when we talk about SIP systems, tanks and pipes
To make microorganisms recount
If the company of you does not have the implementation of the surface isopods, the monitoring of surfaces, or at least the sample of wastewater
To analyze the bacterial recount, you have to think, to study or implement as soon as possible
To be soaked in surfaces or wastewater to detect the presence of adenosine triphosphate, this is a technique
To be soaked and to make a microscopic isopode, it requires a little more technique for this type of detection, but it is possible
To be soaked to detect protein residues in this surface
Spectrometry and infrared, red and magnetic resonance
These two here, below, for monitoring of surfaces, too expensive and difficult to apply
The isopode to detect protein residues, normally this type of isopode does not have the necessary sensitivity to detect biopelicules
So, practically we are left with the first two up here
And what I am going to focus more on is the bioluminescence of ATP
How to eliminate these biopelicules?
So, the cleaning procedure with mechanical removal by high-pressure water
Mechanical action by sponge or brush, right?
I mean, really, in this surface, try to use some tool to really get that residue out
Use surfactants, I mentioned this publication, which is a very complete study of how to use surfactants on surfaces
To prevent bacteria from connecting to that surface
And sanitization with disinfectants
There is also a publication, this publication is quite complete, with respect to the conclusion that high-pressure agents are oxidants
The only way to eliminate these biopelicules is by using oxidant agents
Water will not work, detergent will not work, or sleep will not work
This study mentions several types of disinfectants that are very effective to eliminate these biopelicules
The first step is mechanical removal
The first step is to eliminate the presence of organic residue from the product
Then I enter with the sanitizer
If we implement a cleaning and sanitization system, it is necessary to know if the cleaning procedure we are doing is really effective
Then, the objective of verifying the sanitization system is to guarantee that the cleaning and disinfecting processes are effective to eliminate material and biopelicules residue
So, when we talk about cleaning, it applies to bioluminescence
Bioluminescence is preventive, the idea of using bioluminescence is to detect not bacteria content, but to detect the presence of organic matter on that surface
Then, the sanitization of the surfaces, the efficiency of the sanitization, and I use the isopos of the surface and the bacterial content
Here I put an example of how this bioluminescence is based
We take out the luciferine and luciferase of the lucernagas, the lucernagas still gives its life to science
One of them is already possible to manufacture in the laboratory, but not the other, then the lucernagas is used
Then, we transform the luciferine and luciferase into a pallet that is inside an isopo
This isopo has a buffer, which is the time to use it to be soaked on the surface
This buffer dissolves the isopo and the isopo's tip has organic matter, ATP, it will generate light at the base of this isopo
And I will detect the light using a luminometer, the function of the luminometer is to capture the light that is generating
They already asked me if there is any kind of validation for ATP methodologies, there is not, there are several guides
This is a guide from USDA, mentioning that the IGN monitors must use the bioluminescence
You can also use the bioluminescence, here is a guide from FDA, mentioning the bioluminescence
This is also from CDC, but here is focused on sterilization units and hospitals
This is page 37 of the CDC guide, mentioning the adenosine-triphosphate, detection of adenosine-triphosphate
This is not a technique to guarantee sterilization, the function of bioluminescence is not to tell bacteria, it is to detect organic matter
And this organic matter within our company is organic matter that comes from animal or vegetable, from animal or vegetable origin, so it will have ATP
Here I put a sequence of images so that you have an idea of the type of application that is interesting
This is a base of an endoscopy, here I have a lamp to illuminate when this device is placed inside the patient's throat
There is a light, this light so that it does not fall inside, has a ring to fix the lamp
And it was very interesting when at first this device was already clean, it was ready to use in the patient
When we made the soup there, we detected ATP, what does that mean? It means that there is a risk, there is organic matter there
So there is a risk that this microorganism finds this surface, it will find organic matter to be multiplied
This is another interesting application too, there are two diapositives that I put a little out of our area
Because they are two diapositives in hospitals, but it is being applied in a very productive way
The results generated by ATP inside the cryophones are generating incredible actions to reduce the amount of post-surgery infections
Then, fish processing, whenever we mention cutting areas where we are cutting, that is a fundamental point
If the product is having contact with the surface, it is a place to show
Meat, so we have the conveyor belt of the products, here everything that is diffusers, balansas, where they are used, they are made, they are weighed, they are shown
Tanks, those are a sequence of images of wine industry, where in terms of tanks, what they are looking for is when the tank can be opened
If the tank can be opened, it can be shown on the surface inside the tank, or it can be done in the valves of these tanks
Here, in filtration systems, it is also a very interesting use, in filters like these, they are plate filters
There is a moment of decrease in the efficiency of the filter, and it is not so rare when the filter is disarmed
To find, I don't know if that is in Spanish, they are lumps, it looks like rubber balls inside
But that is biopelicula, those are bacteria that were multiplied there, and they are stuck, and that makes the change, the passage of the product
Definitely, always when we mention the impact area, they are critical areas, in this specific case it is a filling, where the tubes that enter inside each bottle, those are critical points
There is here someone from the juice drinking area, this is a critical area to do that kind of demonstration
Transports, trucks, there are the valves, and the top part too
Specifically, talking about the system called lightning, we have a system to verify or calibrate, which is the system quality control
If I am using a machine to confirm that the surfaces are clean, I plan to produce, after this information, this machine tells me
Ok, it is clean, I can start producing, this data is very important, so I need an external tool, we call it a calibrator or verifier
To put in this, in the light meter, and confirm that the light meter is reading perfectly
Also, talking specifically about this system, it is possible to do with the same light meter that is detected to be used with soups
A condutivity probe is connected, and here, using the condutivity, I can measure the concentration of the sanitizer
It is not rare to hear people who prepare the sanitizers inside the company saying, I always prefer to prepare with a little more
A little more concentrated, because it kills the bacteria faster, it is not so rare to hear this
No, it is not like that, the sanitizer is not because it is more concentrated than it will kill faster
The problem is that there is an ideal concentration, that the sanitizers and detergents providers indicate to prepare
So, it is important to have some tool to confirm that this concentration is working well
And it is for this that the system works, this probe is connected behind the team
And the team will look for the menu that will read concentration, and then I can read the direct reading of the sanitizers and detergents
Transfer data to the computer, and to do all the management of the results
After a month, after 15 days, you can come to conclusions like why point 1, always at night, the turn of the night is dirty
It has presence of organic matter, why not during the day?
So there are cases that the industry found this type of situation
Always the turn of the night was giving values with presence of organic matter, and other turns did not
And the cleaning system is the same in all turns, so someone is doing bad there
So this type of management is possible, including changing parts of the team when it is seen that it is not possible to clean well
And nothing else, so with that, the idea is to give an idea of how this system works to detect organic matter, and especially the issue of biopelic
Thank you very much
Thank you very much
We are going to invite Alejandro, I was actually seeing that they are starting a seminar back there
And that the sound that is behind us is a little lower, that's why I think
To continue, Alejandro, please
This is the device to pass
And how this works, here it is
Good afternoon, I hope not to bore you with almost the same topic
But I think we are going to try to see some little things a little different in terms of the verification of cleaning and disinfection
To advance quickly, we have all heard in these seminars a lot about cleaning
One of the things that always attracts my attention is the fact that everything that is spoken of carelessness in any seminar of these
And everything that is spoken about care or security of the products, everything ends in a concept called cleaning
Yes or no, they always mention the issue of cleaning, so the problem really is to clean well and second how to verify the cleaning
And we all know what the reasons are to clean and disinfect, obviously we all imagine, because this is how it should be, it is regulated by the law
And here it is a key component of the good practices of manufacture, it is intimately related to quality, the useful life of the product, the carelessness and security of the same product
For no one it is strange that this previous factor, the issue of quality, the protection of the brand and the satisfaction of the consumer
And from any point of view that is seen, although it appears to clean disinfection as a cost issue, it is good for the business, because good quality is good for the business
Why is it important? Well, why is it important to clean and monitor? Because as I mentioned before, everyone speaks about cleaning and everyone says that we have to clean
But even sometimes I heard in some previous presentation that the cleaning should be verified, but few times we speak about the cleaning mechanic, now we are going to talk a little bit about that
Now, the problem is that cleaning verification varies from one plant to another, it is not something that we can establish as a pattern, obviously it can be obtained, let's say, guides on how to verify type of industries
For example, industry of chicken sacrifice, industry of dairy, industry of poultry, etc.
Now, the most important thing about this, and precisely to establish the best systems of both cleaning and verification, is to integrate them within your own auditory system and quality or care programs
That is the best way to establish verification of cleaning
Here, quickly, why is it important, this graph I have always liked, because it tells us from a statistical point of view, these are statistics taken in the United States, as mentioned before, in the United States we handle a lot of information
35% of brotes are attributed to deficient acids, that is, every time a brote appears, it is going to look for what are the causes and 35% are due to deficient acids
19% are due to personal hygiene deficiencies, which is another very important area of what we call cleaning
16% are due to contaminated environment, and what I like the most in the following statistics, and it is the one that we often give very little importance to
And it is that there is a 70% possibility that the microorganism that appears in the environment of the plant will appear in the final product
Then, what better reason to make a good cleaning and a good verification?
Well, just in the previous chat, they mentioned an important aspect of cleaning, and it is the removal of biofume
I have it only there, but you have already heard the importance of that, you have heard some other talks about it
Of course, removing accumulated waste, reducing the microbial level, giving or maintaining an hygienic environment of the plant, and it is very simple, imagine you
that a plant producer of food is a great kitchen like ours, who wants to cook in a dirty and poorly maintained house?
No one, it is the same to process food, and of course cleaning has another great function, and the function, let's say, to maintain the operational effectiveness of the equipment, of the process
Why? So that it does not accumulate waste, it does not lose, for example, heat transfer, that is another reason for cleaning
The levels of cleaning, how do they determine, how do I determine that something is clean?
Well, I can use any method, as it says there, it is better to use any method than not using anything
Of course, the best is an integrated plan that allows it to achieve different results
And I can use the method, I can do it in a more optimized way, based on the level of risk, type of waste, microbiological load, and of course also the cleaning method
And the most important of all, as I mentioned at the beginning, most industries consider cleaning as an additional cost, but if you look at it, it really is a way to prevent many problems in the quality of their products
And in addition to that, the verification of cleaning gives information, which is even more important
And as the last phrase says, if you cannot manage what cannot be measured, that is, as you can say, my cleaning is being good if you are not measuring it
So you have to somehow measure it
How do we do it now? We have to take into account another aspect of cleaning
The cleaning does not mean sterilization, then it only includes the removal of residues, of microorganisms
But how can we verify that something is clean? Well, we do monitoring and validation
The traditional method, visual inspection, we have it, despite all these modern technologies, we have to discard it, no
Because we still have the criteria to be able to say whether a surface is clean or dirty
We all have at least that criteria
Of course, we can verify the conditions of cleaning, the conditions are all those things that manufacturers or manufacturers of cleaning products tell us
Buy the concentration, buy the temperature, the mechanical action, etc. All those things
Microbiological tests and quick monitoring tests, let's say, are the most current, both ATP tests and non-ATP tests
Look, this is a case of visual inspection
Who cannot say here which surface is clean and which surface is dirty?
We all have at least that criteria
The conditions of cleaning, as the chemist said, they tell you to do all this, the concentration of the chemist, the contact time, the temperature, the mechanical action
And if you have a CIP, they tell you to verify the performance of your CIP
That is another way to verify that your cleaning is also good
Now, the microbiological tests, of course, have to segregate and know what I'm trying to do
I can do test of indicators that, in a way, give me a quality indicator
I mean, I'm looking at indicators, microorganisms and indicators
Or I can directly do pathogen tests, unfortunately, I'll take a little more time
But at least they give me security
One gives me, it helps me to control quality and the other helps me to control security
For the microbiological tests, we use sponges and soap, tests in swabs
And of course, it can be contact plates or microbiological methods
There are many microbiological methods, I'm not going to go into detail
There is, for example, the company 3M sells petrified plates
And there are many other methods to verify them
Environmental monitoring, that is another aspect, as you heard
The possibility of 70% that a microorganism that appears in the environment can appear in the product
I really don't get tired of saying it, and every time I hear it more
And surely you have heard it in other places
And this year, in the United States' IFP, a lot of that was talked about
The importance of environmental monitoring to be able to know how to prevent
That there will be problems in the future in your product
Of course, environmental monitoring is not complicated
It is simply to establish what we call risk areas
This is just an example, we have seen this example 10,000 times
But it is always very valid, it is simply to segregate the areas of greater risk to the areas of lower risk
Look, this is a single example of a validation, for example, of environmental risk in a plant
I don't know if you can see the numbers
But you can see that many samples were taken in many places of that plant
And look at the percentage of positive samples that were thrown
And within that percentage of positive, the most serious thing that appeared in some of them
Up to 60% of monocitogens
This type of environmental monitoring is telling me the problems I have in the environment
But we focus too much on simply delivering a microbiological value of the finished product
Without having in consideration that it could have prevented many of these problems in those other areas
Well, quick and clean monitoring is not going to bother me
Many of you have already heard about the ATP bioluminescence systems
There are also protein tests or allergens
They are simple, effective, quick, easy to interpret systems
Everyone knows that it is ATP
I am not going to go into that detail
It is present in all living cells
Then all the food products that you process in one way or another contain ATP
Then that is the best way to verify this
There is one very simple thing
The ATP relationship with the amount of light produced
And it is that as the amount of waste, food, organic matter or microorganisms is increased
The amount of ATP is increased and then the generation of light is increased in the ATP test
All the ATP is detected by any source
The light, as you have already seen, is measured in a luminometer and it gives us a reading in a light-related unit
That as we always have to repeat, light-related units are not a standard measure
There is no standard in the industry, there is no standard measure like length, for example
But it is a measure, that is why it is called relative
It is relative to your plant, to your process and to the conditions of cleaning your plant
The benefits are very easy
The results can be seen in real time
In other words, at the time of cleaning, you can take a sample and quickly determine it
It is portable, easy to use, many more benefits
It is useful to do all kinds of evaluations
You want a new processing team, you want to know if the cleaning process that the manufacturer recommended to the team is effective
Well, apply an ATP system and you will see that you can do the following to that cleaning process
And here to summarize a little, why use bioluminescence compared to the other methods that I mentioned
The visual verification, the microbiological tests
Because it definitely offers the best characteristics from a quick point of view
For example, in the case of microbiology, you know very well that it is not possible to detect residues
And residues, let's say from the previous production, are also contaminants
That I do not want to appear in the next product
And I'm almost going to finish
The tests that are not from ATP
They are tests, for example, to detect residues
And you can see that there are a lot of residues
That are not from ATP, they are tests, for example, to detect protein levels, sugar levels
And some other compounds associated with food
They are normally semi-quantitative tests
And they are used based on a color change
It is a normally colorimetric visual test
And fortunately some of these systems are able to detect very low levels of proteins
Why? Because definitely the accumulation of proteins
Not only from the point of view of allergens
But the proteins are not only an indication, as I mentioned before
It is an indication of the possible formation of biofilm
But it is also a possible indication of bad cleaning practices
For example, the proteins from milk are accumulated
Until a residue is formed, very difficult to remove
The advantage of this system allows us to detect proteins from many of these allergenic groups that exist
And as I told you, it is an absolutely visual test
That will simply tell me if there is a high load of protein or a low load of protein
In reality, it is not telling me how much there are of each of these proteins
But as you can see from the North American legislation that includes the part of the GENO 8 groups
Here we have bad counting, we have 7, if I'm not mistaken
So it is a system of help, for example, for cleaning
To determine if their cleaning system is actually removing proteins or not
Including allergens
And finally, some control strategies
Prevention and control of bacterial growth that can be conducive to biofilm
That we have already heard all the problems that can cause recurrent contaminations
Implementation of good show programs and data data analysis
This is the most important thing that you know what is happening in your plant
And quick answer to positive cases
In other words, if your cleaning did not go well, you can know it quickly and immediately take a corrective action
Verify and follow that corrective action
Because it is not only to apply a corrective action to spend money on an extra cleaning
But also to know if it actually went clean
A short-term evaluation, that is, you do not have to wait a long time to be able to re-evaluate the surface
And a long-term evaluation to detect trends, as I have already mentioned
With this, I finish and thank you very much
