< Previous20 Food & Drink Internationalwww.fdiforum.netMICROBIOLOGYNew circular chamberautoclaves offerpotential cost andspace savingsAstell Scientific is introducing a range of circularchamber sterilisers fitted with sliding doors tocomplement its comprehensive range of square sectionmodels. The new range is similar to Astell’s popular frontloading ‘Swiftlock’ machines but minus a hinged door,improving access and reducing required floor space.Circular section pressure vessels also have the benefit ofbeing more cost efficient to produce than squarechamber equivalents in small to mid-range capacities.Astell sliding door circular autoclaves are available infive chamber sizes, from 120 litres up to 344 litres incapacity. Custom chamber sizes are available uponrequest. Either manual or automatic sliding dooroperation can be specified with no cost difference.However, automatic actuation requires an external air supply or Astell’s integral aircompressor option. For more information please visit astell.com or contact your distributor.For more information, visit www.astell.com/sliding-circular-range. rendered down into a uniform slurry,ensuring that results are consistent andprecise. The slurries are analysed andprocessed, ready to return to theresults to the respective food company. Testing products is one step of theequation, as knowing contaminationexists doesn’t solve the issue oferadicating it. Although hygiene iscritical in this regard, preventative anddefensive measures are coming along inleaps and bounds. Cold plasma has been part of theconversation for years, with its use ofreactive gases to disarm microbes onmeat, fruits and vegetables sought afterby food manufacturers. What gives thismethod an advantage over others, suchas UV, is that it can kill a highpercentage of microbes with damagingthe food product or affecting itsproperties. One study found that themethod killed 99.9 per cent ofnorovirus without damaging thedelicate fruit. The technology is hardlyubiquitous, though it is positioned onthe precipice of mainstream usage. Aswell as counteracting microbes on thesurface of food products itself, coldplasma can also be used on contactsurfaces and processing and packingequipment to help ensure a sterile andcontaminant-free production line. One of the more excitingdevelopments recently has come fromthe University of Helsinki, whereresearchers claim that, as well their usein the healthcare sector, bacteria-killingviruses could also be employed in thefood industry. Here they could be usedas a sword and shield against foodpoisoning. The potentially game-changingfindings focused on the utilisation ofviruses that infect and kill bacteria –© Shutterstock/Elena P.18-21_Layout 1 27/02/2018 09:20 Page 3Food & Drink International 21www.fdiforum.netMICROBIOLOGYt.01536 403815www.sglab.co.ukCONVENIENCE YOU CAN TRUST4356QUALITY PRODUCTS FOR MICROBIOLOGYAGARS • BROTHS • REAGENTS • STAINS • BESPOKE MEDIAknown as bacteriophages or phages – in preventinginfectious diseases has gained new traction afterbacterial resistance to antibiotics has become a globalproblem. Each individual bacteriophage only infects ahandful of bacterial species or strains, which makesthem veritable weapons of precision in the preventionof bacterial diseases.Professor Mikael Skurnik, working in cooperationwith researchers at the Seoul National University inSouth Korea, has been investigating the possibility ofutilising phages also in eradicating foodbornepathogens and preventing food poisoning.The researchers focused on the Yersiniaenterocolitica bacterium, by far the most commoncause for yersiniosis. The disease is usually transmittedthrough raw or undercooked pork. Everyday productsavailable in grocery shops, such as raw and grilledpork, as well as milk, were inoculated with Y.enterocolitica. The contaminated food was thensubjected to phage treatment, after which the numberof both bacteria and phages was monitored for threedays.“Phage treatment was effective in inhibiting bacterialgrowth in food, while the number of phages in thefood grew, indicating that phages infect bacteria andgrow in them also when refrigerated,” says Skurnik.The researchers claim that corresponding studies onthe application of phages in food treatment have notbeen conducted anywhere prior to this. Treating foodwith phages is not, however, an entirely novel idea: inthe United States, a phage product already on themarket is sprayed on raw food productsto prevent Listeria bacteria growth. Buta widespread adoption of this approachcould yield massive results for the foodindustry. In the future, decontamination withphages may well be part of the routinein processing food. “One option is aphage mixture effective against severalbacteria, such as the Salmonella andCampylobacter species, as well as themost common food poisoning bacteriain the gut,” says Skurnik.It falls on researchers to identify andbattle against microbial issues in thesupply chain, enlightening the foodindustry and consumers alike.Developments elsewhere are providinggreater power and safety levels amongconsumers, and ensuring foodproducers are tooled up to manufacturefood that is free from microbialcontaminates. © Shutterstock/Kzenon18-21_Layout 1 27/02/2018 09:21 Page 422 Food & Drink Internationalwww.fdiforum.netMEAT, POULTRY AND FISHIn terms of demand, a growingmiddle class in China, not to mentionbetter supply chains within Europe,have led to an increase in the demandfor products such as beef and pork.Imports and exports remain strong, butunpredictable fluctuations in currencyhave led to complications for some. The industry faces other problems,however, particularly in the UK with areport released this February revealingthat 25% of UK abattoirs failing `dirtymeat` checks. The knock-onreputational costs of this will be felt byboth manufacturers and retailers andhighlights the importance ofindependently vetting supplies forquality, rather than going with thecheapest solution. Nowhere has this been morehighlighted in recent months than withRussel Hume, a supplier of beef thatcollapsed into administration followinga scandal with beef supplied to severaloutlets such as Wetherspoons and theJamie Oliver range of restaurants.Russel Hume blamed the overeagerFood Standards Agency (FSA) for this,though the media outcry certainlydidn’t help, and this perhaps goes toshow how important traceability andaccountability really is. Had a crisisreaction plan been in place earlier, thencomment might have been availablefrom Russel Hume before it turned intoa disaster that cost the company its lifeand possibly three hundred employeestheir jobs. The industry – and especially theimpact social media can have on it –can be devastating, but that is not tosay it’s an unbeatable challenge. Recallslike this happen often and few are thecompanies who go into administrationbecause of it. KFC, in fact, is an example of thesame handled in a better manner – withan apology in national newspapers anda clear transparency ensuring that whilecustomers were left frustrated to face alack of chicken, they were not sodisgusted as to abandon the brandentirely. Obviously this was a supplychain error and not a recall, but thesame lessons on transparency can belearned.These two cases share very little interms of time apart, but the different inexecution – and consequence – couldnot be greater. Challengesandpossibilities The meat, poultry andseafood sector has frequentlyundergone huge changesthanks to consistentfluctuations in consumerdemands, and while somehave fallen by the wayside,others have excelled underthe pressure.22-25_Layout 1 27/02/2018 09:26 Page 1Food & Drink International 23www.fdiforum.netMEAT, POULTRY AND FISH“Skin Flex” has developed and enhanced the regular skin film technology to benefit consumers, food manufacturersand supermarkets further.Our New SkinFilm Is Different!Sustainability and security have alsobeen major drivers of innovation in theseafood sector. Consumers areincreasingly interested in theprovidence of the fish and seafood theyeat and keep an eye on thesustainability of the fishing process.Now new EU legislative requirementshave come into force which are alsoemphasising the importance ofsustainable fishing.Packaging solutions are also findingtheir way within the meat industry totry and keep produce fresher on theshelf for longer. Vacuum-sealedpackaging is common in this regard;removing air – and thus pollutants –that might make the meat go out ofdate sooner. For many in the industry, the bestway to keep track of changes anddevelopments is to attend one of thelarger industry specific exhibitions inthe year. Specialists in the industry willbe gathering in Milton Keynes this May,on the 24th and 25th at Meatup 2017, todiscuss many of the issues facing themeat industry. Exhibitors will also beshowcasing their solutions to theproblems faced – which should enablethe industry to share and pool expertiseand knowledge. With a host ofseminars, including a focus on legal andtechnical issues facing the industry, it’s© Shutterstock/Alexander Raths24 Á22-25_Layout 1 27/02/2018 09:26 Page 224 Food & Drink Internationalwww.fdiforum.netCentralHygiene LtdTel: +44(0) 1782 959909 Web: www.central-hygiene.co.ukEmail: sales@central-hygiene.co.ukCentral Hygiene Ltd are themanufactures of the ChessWashdown cleaning range.Established for 30 years, all ofits products are designedand manufactured inthe UK and to thehighest standards.Whether off-the-shelfor bespoke, CentralHygienic strives to findthe best solution.The company’s hygiene engineering knowledge and expertiseembraces the very latest technology to deliver workable, realisticsolutions that meet the most stringent of regimes. Chess Chemical Injectors, Dilutors and Foamers are designed tobe incorporated at water service outlets, they range from onechemical injector to multiple chemical satellite units incorporatingfoam, rinse and sanitise functions. Made from stainless steel andcovering operating pressures from 1 – 100 Bar, they are designed togive effective, long, trouble-free operation.Aerial Sanitisation can be easily achieved using Central Hygiene’sChess Fogjet systems. With no moving parts, using justcompressed air, the Chess Satellite Fogjets produce micronizedchemical solution to supersaturate the atmosphere in processingspaces, disinfecting large areas quickly and efficiently. an opportunity for information gathering and networking.Farmers are now looking towards more sustainable –and hygienic – methods of rearing and keeping chickens,with many suggesting that the situation was exacerbatedby the poor conditions many animals find themselveswithin. An infection does spread easier, after all, if thevictims are cramped into enclosed spaces with little roomto breathe or move.The seafood industry remains a strong force in the foodand drink industry, with salmon alone scoring as Britain’shighest export good – with £636 million worth of the fishsold across the globe. £500 million of which comes fromScottish waters. The US remains the top export destination for Salmon,buying almost £215 million. Closer to home however,France recorded a 55% jump in their demand for BritishSalmon, importing £110 million worth. A newer market forthe fish, China also showed a 40% increase in demand,with £65 million being exported to that part of Asia. Waters have begun to show less yield when it comes toseafood, however, leading to difficult political strugglessuch as that in China. Sustainable initiatives are beingproposed by many, but unless individual fishing companiestake the steps themselves, these are unlikely to goanywhere. The question becomes then, how far-sightedthese companies can be. They already face lesser yieldsand tighter profits but a continued refusal to acknowledgethe problem will inevitably lead to their own demise. © Shutterstock/TMON22-25_Layout 1 27/02/2018 09:26 Page 3MEAT, POULTRY AND FISHFood & Drink International 25www.fdiforum.netSkinflex – skinpackagingfilmNational Flexiblehas launched a newSkinflex film, avacuum skinpackaging film usedfor meat and fish. Skinflex is a high barrier filmthat offers protection against oxygentransmission rate, increasing the shelf life ofproducts.It offers a peripheral seal around the product,contains any juices, and is suitable for use with PP,mono APET and APET/PE bases. Skin Flex alsohas a high puncture resistance, eliminating theneed for a bone guard.Skinflex gives a better presentation compared to plastic packaging andmodified atmosphere packaging (MAP). It is also case-ready, meaningpacks can stand up on the shelf, creating a more visually appealingproduct.National Flexibles stockholding service means you can hold up to sixmonths stock, delivering on a flexible basis to suit productionrequirements. Customers can enjoy improved cash flow and a lead time onof just 2-3 days from stock.For more information, visit www.nationalflexible.co.uk.22-25_Layout 1 27/02/2018 09:26 Page 426 Food & Drink Internationalwww.fdiforum.netPUMPS AND FLUIDSHygiene and efficiency remain two ofthe key aspects in the pumps and fluidindustry, particularly with increasedconsumer and media attention beingplaced on food and drink products.Where any liquid or low-viscosity foodmaterial is being pumped through aprocessing line it’s key that it is done soin a manner that both optimises andensures sanitation – without causingblockages or problems within theprocess itself. As the industry has been a consistentwithfluidsDealing with fluids and low-viscosity food material can bechallenging for any company. But the adaptations andinnovations within the pumps and fluids industry havehelped take the weight off manufacturers. © Shutterstock/Spartak KarpovWorkingWorking26-29_Layout 1 27/02/2018 09:31 Page 1Food & Drink International 27www.fdiforum.netPUMPS AND FLUIDSone for many decades it’s easy to seethat most companies are now able tohandle the hygienic necessities of theprocess – with adaptations such ashygienic hoses and pumps. But that’snot to say that there hasn’t beeninnovation in other areas; as companiesvie for competitive edge over oneanother. In efforts to increase efficiencymany pump process machines nowinclude metering of additivesthemselves, essentially measuring andadministering flavourings, acids,vitamins or colouring directly to thefood material – in line with the recipe ofthe product. Of course these then need to bemixed, and in that regard industrialmixers are now a common part of theprocess at this point – fitting seamlesslyinto a pump production line. Ensuringproducts are mixed and blendedeffectively has always been a challengefor the food and drink sector, but nevermore so than now. Labellingrequirements that demand productscontain exactly the correct make-up ofingredients and weight, along with anincreased focus on cleanliness, hasmeant accuracy and effectiveness isnow a top priority. However, this has tobe countered with the changing tastesof consumers who now prefer productsto appear natural and not totallyuniform in appearance.The goal is versatility, alongside thetypical ones of efficiency, reliability and© Shutterstock/MOLPIX28 Á26-29_Layout 1 27/02/2018 09:31 Page 2hygiene. A food manufacturer might nowhave a number of different products whichhave vastly different requirements in termsof mixing. Mixing companies such asAdvanced Engineering have risen to thechallenges through the sheer number ofproducts they can now providemanufacturers. From top entry batch,sealed bearing, bottom entry to singlestage and three stage inline high shearrotor stator mixers and fluid mixers.This flexibility is particularly valuable asit’s hugely important for manufacturersthat the correct mixer is chosen for the jobin hand. To this end, AdvancedEngineering also offer free on site trialswith purpose built test rigs – enablingmanufacturers to see the resultsthemselves. When it comes to the valves industry,the demand for the elimination ofpreservatives from food and beverages isset to drive demand higher than ever.28 Food & Drink Internationalwww.fdiforum.netPUMPS AND FLUIDSALWAYS ONE STEP AHEAD!The new sera dosing pump iSTEP with stepper motor technology• Cleanable wet part (CIP) with FDA approved sealing• Add flavours, additives or enzymes to your process• Most accurate dosing technology• We also provide CIP chemical systems, salt addition, pH controlwww.sera-web.comFind out more: iSTEP.sera-web.com/enTransparency Market Research has shown that manylarge players in the valves industry have taken toinvesting in developing regions and emerging markets inorder to cater to the huge potential there. The researchreport also claims that the global hygienic and asepticvalves market is set to increase from $6 billion in 2015, to$9 billion in 2025 – an increase of 50% in just a singledecade. Of the various types of valves available, hygienic singleseat valves are expected to do the best, outperformingall other segments and acquiring a figure close to 26% ofthe global market. This is due to the ability of thesevalves to meet the strict and varied requirementspertaining to aseptic and hygienic process in the foodand drink industry. Much of this comes in comparison to the rest of thefood and drink industry, who often show somereluctance to face new laws and regulations on the issueof hygiene. This is perhaps understandable given theupsetting nature new regulation has on a well-runprocess, but the valves industry flourishes in suchdifficult times due to its focus and ability on controllingand improving hygiene. A major challenge in the pumps and fluids industry isthat of ensuring traceability is in place. Labellingregulations mean that packaging needs to explainexactly what is in the product so it is vital manufacturerscan identify ingredients during the mixing process. In26-29_Layout 1 27/02/2018 09:31 Page 3Food & Drink International 29www.fdiforum.netPUMPS AND FLUIDSTel: +44 (0)1772 323529Email: sales@dixoneurope.co.ukwww.dixoneurope.co.ukYour Right ConnectionFor Hygienic Process SystemsValvesFittingsHoseFabricationEngineered Productsmany cases – particularly that of a recall – alarge retailer might give a manufacturer lessthan 24 hours to ascertain where somethingwent wrong. This is important for the retailerdue to the fast spread of negative publicitythrough the media – requiring them to makea prompt response. However the onus is thenpassed down to the manufacturer, who mustcheck their systems to see if it wassomething that went wrong on their end; orwhether it might have happened outside oftheir control. In the cut-throat world ofsupermarkets it’s guilty until proven innocent,and a poor traceability system that cannotmeet the retailer’s demands is sure to lead todamages – or perhaps even a loss of a majorcontract.Detection, scanning and vision systemsshould be employed at various stagesthroughout the process – with the results ofthese monitored by software systems oremployees. While pumping systems can andshould be able to meter and prepare theproduct as per the recipe specifications, there isstill a need for quality control and assurance atevery stage of the process.© Shutterstock/bit mechanic26-29_Layout 1 27/02/2018 09:31 Page 4Next >