Page 46 - FoodFocusThailand No.180 March 2021

SMART PRODUCTION

The Food Safety is vital for every food production which Production
affects the consumers directly whether physical hazard According to modern machinery and technology, sausage production is able to
(counterfeit material), chemical hazard (chemical residue) yield from hundreds to over thousands a day and require less labors. The key is
or biological hazard (organisms e.g. microorganism, virus, machine allows to decrease the contact between human and food product, causing
etc.). To protect these risks, what is factors sausage the percentage of contamination fall down or barely occur. Many manufacturers
producers should focus on? are looking for fully automatic system to prevent contamination and also help
reduce the production cost in long term. In addition, recent technology supports
Raw Material throughout traceability process, for instance, using blockchain in sausage industry
The sausage production must be emphasized from material to connect IoT, AI, Sensor, QR Code or RFID, etc. These will allow producers track
selection, storage, to transportation as the whole process or verify from source of material to distribution. These data would be essential to
may pose a risk of microbial contamination on the surface optimize product formulation whether taste or texture for each brand uniqueness.
of sausage products. A large number of factories realize to
invest in automatic temperature-controlled warehouse for Packaging
maintaining core temperature between 0-4 °C in order to When we already have good raw materials and up-to-date manufacturing
reduce the growth of microorganism. Moreover, there is technology, conveying, packaging, and transportation would be important factor
pathogen as culprit, called Listeria monocytogenes, which as well. The various manufacturers turn to be interested in thermoforming
is bacteria that grows well at low temperature even in technology for forming packaging that can lessen contamination and permeability
refrigerator. It also leads to Listeriosis outbreak, resulting in of moisture and oxygen. It also encourages vacuum packaging and shelf life
the development of new innovation of sausage production extension.
such as vacuum impregnation or filling starter culture into It is obvious that sausage production has been greatly improved and it seems
sausages that inhibits pathogenic and deteriorating to be continuously developed. This will definitely bring the ultimate safety and
microorganism to prolong the shelf life. quality products to consumers.

What is Food Safety

in Sausage Production?

When it comes to a variety of processed food products, everyone knows “Sausage”. Sausage is one of the top
choices for consumers as it is ready-to-eat, convenient, and meet today’s lifestyles. For sausage manufacturer,
this market is highly competitive. All entrepreneurs put an effort to conduct a research and develop their products
to be the most effective and productive. Consequently, processing and technology is constantly evolving and
changing. However, we need to accept that now “Food Safety” become the priority concern which couldn’t be
compromised.

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