Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland and Andreja Rajkovic
The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food.
Abstract
Purpose
The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food.
Design/methodology/approach
For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements.
Findings
The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures.
Research limitations/implications
The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms.
Practical implications
This study provides valuable insight to engineers and food technologists on hygienic design issues.
Originality/value
Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.
Details
Keywords
Nada Smigic, Ilija Djekic, Nikola Tomic, Bozidar Udovicki and Andreja Rajkovic
Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2…
Abstract
Purpose
Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation.
Design/methodology/approach
The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study.
Findings
Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared.
Originality/value
This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.
Details
Keywords
Nada Smigic, Andreja Rajkovic, Ilija Djekic and Nikola Tomic
The purpose of this paper is to analyze the current situation of multidimensional food safety assurance in Serbia, as an official candidate for European Union (EU) membership, in…
Abstract
Purpose
The purpose of this paper is to analyze the current situation of multidimensional food safety assurance in Serbia, as an official candidate for European Union (EU) membership, in relation to its EU food law harmonization efforts.
Design/methodology/approach
Serbian assurance scheme was covered in this paper included food safety legislation, control and standards.
Findings
The food safety system in Serbia needs improvements in the area of effectiveness and efficiency of food safety control and inspection services, knowledge and expertise of state inspectors, governmental officials, food safety consultants and auditors. Additionally, problems related to the overlapping responsibilities of various legal authorities and inspection services have to be solved, with an improved transparency and communication between legal authorities, customers, consumers and food business operators.
Originality/value
An overview of current situation in food safety assurance in Serbia is shown.