Page 31 - FoodFocusThailand No.211 OCTOBER 2023

SPECIAL FOCUS
SPECIAL FOCUS

L. monocytogenes, V. cholerae, V. parahaemolyticus, or The containers used in the production line should be washed using
Salmonella spp. Manufacturers, especially in the seafood an efficient disinfection process and accepted internationally, such as
industry, must comply with good practices to prevent and Thermal disinfection. This disinfection process is defined as decreasing
eliminate cross-contamination in the production process microbial population to consumer’s safety level, which the estimated
from intermediaries such as workers, machinery, 6 log cycle or 6D compared to the initial numbers, efficiently.
a
production containers, water, packaging, etc. The Cross-contamination prevention is one of the keys that manufacturers
prevention processes are followed: in the food industry should pay great attention to reduce the risk of
1. Establish zoning to avoid cross-contamination food-borne disease-causing harm to consumers, and export product
between the receiving and preparing raw materials areas recalls. Guidelines for the prevention, therefore, begin with designing
and prepared or sterilized food areas. various processes appropriately and conducting hygienic procedures
2. Separating the equipment used in the production for personnel, equipment, and machinery. Additionally, manufacturers
line by using different equipment colors between raw and should regularly use a disinfection process according to hygiene
cooked food and between each type of food. standards to make consumers confident in product safety.
3. Cleaning and disinfecting workers before entering
the production areas and reducing the use of shared
equipment such as gloves.
4. Sanitizing and disinfecting machinery, equipment,
and production containers regularly, including surface More Information Service Info C003
areas.

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