Safety Hazards in Bakery and Dairy: Risk Management Across Baked Goods and Milk Supply Chain

www.pmg.engineering Vol .02-Issue .24-June 2023 TECH-KNOWLEDGE The Official PMG Engineering Newsletter FOOD & BEVERAGE INDUSTRY ENGINEERING & DESIGN SCIENCE & TECHNOLOGY A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .24-June 2023 CONTENTS 1. WHITE PAPER A. Bakery Industry- Processing and Hazards B. Potential hazards in Milk- Farm to Industry 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 2-5 6-7 8-9 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 10-13 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .24-June 2023 BAKERY INDUSTRY - PROCESSING & HAZARDS Introduction Processing of Bread The bakery segment of food industry in India has stretched itself in terms of business growth and its ameliorating quality and acceptability. Bakery is one of the oldest and traditional industry activities is the world’s second in India. India largest producer of food next to China and has the potential of being the biggest with its food and agricultural sector. Indian bakery industry is one of the biggest sections in the country’s processed food industry. Bakery products such as bread and biscuits account for over 82 percent of the total bakery products produced in the country. Bakery sector in India is classified into 3 different categories which are bread, biscuits, and cake. Over-all 1.3 million ton of bakery products are produced in India, rest are produced by unorganized sectors and by small scale food manufacturers. The involvement of big entrepreneur house the bakery chain has further caused tremendous growth in this sector. The chief players in industry like Britannia and Parle account for around 40% of the total business share of entire quantity of branded biscuits available in India. It is expected that bake product will maintain the growth by constant value at a compounded annual growth rate of almost 2% over the upcoming year. in 1.1.Weighing- Bread manufacturing starts with mixing various ingredients. Though the variants and their composition changes recipe-wise if followed a standard procedure, the following items are used: Wheat flour, water, yeast, salt, fat, emulsifier, sugar. 1.2.Mixing- All dry and wet ingredients are thoroughly mixed with salt being added at last. Reason being salt can deactivate the yeast. 1.3.Kneading- Kneading of dough provide efficient mixing of all dry and wet ingredient along with formation of gluten network and creating air bubbles pockets to moisture, dough becomes elastic and hence it is kneaded to regain its toughness. for carbon dioxide. Due 1.4.Primary Proofing- It is a leaving process where the dough is maintained at 27 Deg C which is to provide yeast cells to proliferate and produce carbon dioxide. Proofing results in increasing the size of the dough to approximately double the size. 1.5.Rising/Folding- Folding ensures each dough to be of same shape and evenly distributed gas bubbles. This gives dough a smoothen finish and remove the extra stickiness form dough. The folding process is done in folding pans after dividing the dough of equal weighment. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .24-June 2023 PLATE HEAT EXCHANGER 1.6.Shaping- The dough is shaped in long roll by rolling it on slab. The long roll is then fitted in to the tin. This process divides the larges pocket of formed air bubbles into smaller pockets making an evenly distributed structure. 1.7.Final Proofing- For approximately 1 hour the dough is again provided the favorable condition for growth of yeast. Dough is maintained at 85% Rh and 34 Deg C. From here the dough gets sufficiently risen. 1.8.Baking- During baking of dough, steam is injected in the oven and temperature eventually reaches to 200-260 Deg C. Chances of outer crust toughening at such high temperature is reduced by the condensate formed inside the oven. Browning effect in the bread can be observed due to the reaction of sugar and carbohydrate of product in such high temperature. The heat travels from the surrounding air into the interior of the dough or batter while moisture and other liquids compounds escape from the core towards the exterior of surrounding air due to evaporation. While both in gas yeast and chemical is development and important for development of unique flavors in breads and some baked goods. leavened can result volume built-up, yeast 1.9.Spraying- To make the bread crust shine, loaves when unloaded from oven are sprayed with water. 1.10.Cooling- Temperature of baked loaves need to be bring down immediately to below 30 Deg C for better quality and microbiologically safe product. For this purpose, filtered air is used to cool down the loaves. 1.11.Packing- Packing can be done either after cutting the loaves in slices or as such. Hot filling is avoided to prevent any type of microbial issue in the finished product. Hazards in Bakery Industry is risk involved High in bakery product as manufacturing consist working with lot of water, temperature, moisture- all of which are favorable condition for unwanted microbial growth. Key to contamination free processing area is hygienic processing area with hygienic designed equipment’s that do not allow any sort of stagnation of product or water and is easily cleanable. As humid air is used during baking, if moisture is there are not removed quickly the chances of ventilation unit which shall be responsible for fungal growth to microbial contamination in product. in equipment and form product condensation settling leading inside Food hazards are the biggest threat to food safety. A hazard being a biological, chemical, or physical agent in a food, or condition of a food, with the potential to cause an adverse health effect. Food adulteration are not only the intentional addition or substitution or abstraction of substances which adversely affect the nature, substances and quality of foods, but also their incidental contamination during the period of growth, harvesting, storage of and raw material, distribution. To control hazards in food industry there are HACCAP plans which are introduced in every industry. Not a single plant and company can be set up without HACAP processing, transport PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .24-June 2023 POTENTIAL HAZARD IN MILK- FARM TO INDUSTRY Introduction Milk and dairy products can be source of food borne illness as the quality can be affected by various means such as biological, chemical, or physical agent. Such hazards may be introduced into the dairy chain at any time during primary production, milking, formulation and processing, packaging, and labelling, transportation, storage, preparation, and serving. Since milk contains a large amount of water and nutrients therefore it is at a higher risk of experiencing various hazards in the process and being spoilt making its shelf life short. General food safety hazard is broadly categorized into A. Physical Hazard B. Chemical Hazard C. Microbiological Hazard in Occurrence of such hazard in milk can be in farm including during level and receiving, processing and during storage of product. In this article we shall be looking in brief the incidents of hazards. industry level like bovine tuberculosis Incident of Hazard- The animal feces coming into direct contact with the milk, infection of the udder, cow diseases, ,bacteria living on the skin of animals, environment for example, feces, dirt, and processing equipment, insects, rodents, and other animal vectors, cross- contamination from dairy workers, such as contact with dirty clothing or boots. Excessive use of hormones like oxytocin, veterinary drugs increased milk lactation production in cows and its harvest can contaminate the milk. induce for to 2. Collection and storage of milk: Process- In farm, milk is collected in milk cans, which are then transported, to the industry or to the local customers with storage at temperatures less than 4 ℃ . During transportation, storage, handling of milk to avoid any bacterial or microbiological growth. of to equipment, temperatures insufficient milk Incident of Hazard- Due storage the surroundings, insufficient transport facilities etc. milk can get spoiled and leads to wastage of the whole batch of milk. Fluctuating temperatures and humidity, surrounding atmospheres affect the quality of milk. Moisture entering milk cans while transportation or storage, will destroy the quality of milk and spoil it. 1. Milking the cows: Process- The process may be manual (by human hands) or mechanical that involves the use of certain automatic machines, attached to the cows’ udders, which collect the milk from its body. 3. Milk Processing In milk and dairy product manufacturing plant- Process- Milk received in dairy processing plant is sent to pasteurizing vats where milk is pasteurized either through READ MORE.... DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION PMG Vol .02-Issue .24-June 2023 There is the need to deliberately put in place systems to ensure the safety of milk and dairy products to prevent any detrimental health and economic impact. To minimize the health risks associated with the consumption of milk and dairy products, all food-chain operators, including dairy farmers, processors, distributors, retailers and consumers would need to take the required steps to maintain and regulatory agencies have a crucial role to establish controls and standards, including inspection and to ensure effective controls and surveillance conditions for safe production, transportation and storage of milk and dairy products. The outcome of all these would be a well-functioning dairy system the that brings economic health of the consumers. food-safety. Governments incentives protects or through LTLT (low temperature, long time) or by UHT (ultra-high temperature) etc. HTST involves heating at the sample at 72 ℃ for 15 seconds, LTLT involves heating the sample at 68℃ for 13 minutes, UHT involves heating the sample at 130 ℃ for 5 seconds and then suddenly cooling to lower to kill/inactivate microorganisms, temperatures thus increasing its shelf life. Incident of Hazard- Milk contain harmful microorganisms such as Salmonella, Listeria monocytogenes, Staphylococcus aureus, Yersinia Clostridium enterocolitica, botulinum, Mycobacterium bovis, Brucella abortus and Brucella melitensis. Coxiella burnetii present in milk, the most heat-resistant organism is of public health significance. There are high chances of inactivation followed correctly. improper microbial if pasteurization parameter not Escherichia Bacillus cereus, coli, 4. Pasteurized Milk Packing: Process-The pasteurized milk is packaged into milk pouches, tetra packs or glass/plastic bottles, which are then sent for delivery to the customer. Incident of Hazard- Foreign particles such as broken pieces of glass or tiny metals, pose a positive risk and hard objects impurities occur in milk when not processed and passed through screening and micro filtration process can become cause of physical hazard. 5.Cleaning of processing equipment’s- Process- Cleaning of processing and accessory equipment after and before manufacturing process by water (hot or ambient temperature), cleaning agents and chemicals (Acid and Lye) etc. to remove residue and of equipment’s. Incident of Hazard- Presence of cleaning agents, disinfectants from improperly cleaned storage tanks. Various kinds of chemicals can also enter either intentionally or unintentionally from water which is used for cleaning. the milk might occur pipelines products from in PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Reopening of the FSSAI's nutritional regulations Dark chocolate with an Indian provenance help prevent climate change and improve trade The FSS (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, and Prebiotic and Probiotic Foods) Regulations, 2022 will be active again as of April 1, 2023, according to a directive from the FSSAI. When cacao is used to make chocolate, more than 600 taste components become available. Dark chocolate is becoming more and more popular, and this trend is supported by consumer demand. Dark chocolates with a rich flavor are available in a range of darkneses, from 60% to 100%. IAccording to the directive given by the FSSAI, "it has been decided to again re-operationalize the provisions specified in the direction dated 18.10.2022, with effect from April 1, 2023," as the finalization of these draught regulations is anticipated to take some more time before being notified. For finely flavored dark chocolate to be regarded as suitable for providing health advantages, it must contain more cacao than 73%. This indicates that 73% of the chocolate's ingredients are obtained straight from cocoa. More cocoa is needed when the percentage of dark chocolate is higher. A typical mass-produced dark chocolate offered to Indian consumers has significantly less cacao than a typical dark chocolate should and significantly more sugar than a traditional Indian sweet. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION The CSIR-CFTRI can detect contaminants in oils, spices, sweets, milk, and honey. Havmor introduces a variety of distinctive ice cream flavors. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION food safety, CSIR-CFTRI has To guarantee complete demonstrated the ability to detect contaminants in edible oils, spice products, sweets, milk, honey, and other foods. This was accomplished by using analytical tools like EA- IRMS, LC-MS/MS, GC, HPLC, GC-MS/MS, and ICP-AES, which are often used in food safety laboratories. the The Department of Food Safety and Protection is also housed within institute. Food safety and pest management are its two main focuses. The other focuses on a lab for analytical quality control and food safety. The subject of this year's World Food Safety Day 2023 celebration, which was held recently and is always held on June 7th, was "Food Standards Save Lives." In light of this, the event was commemorated on the campus. Here, CSIR- CFTRI continued to educate the public about food safety and food-borne illnesses. Indian consumers' taste buds are getting more Since sophisticated and open to trying new flavors, Havmor Ice Cream, a well-known ice cream brand in the country and a division of Lotte Wellfood Co. Ltd., has unveiled a variety of interesting flavors of creamy ice creams this season. The business has unveiled a variety of 10 new carefully crafted flavors, catering to a variety of tastes and preferences while promising pleasurable enjoyment. The brand's Rajwadi Kulfi Falooda, an exquisite creation that satisfies ice cream lovers' cravings for the opulent flavor of dried fruits, delivers a mesmerizing experience by merging conventional ice cream flavors with a hint of grandeur. The most favored chocolate ice cream is called zulubar. The National Training Centre for Food Safety & Standards Authority of India opened by Dr. Mansukh Mandaviya. At the groundbreaking of the state-of-the-art National Training Centre for the Food Safety and Standards Authority of India (FSSAI) in Ghaziabad, Uttar Pradesh, Union Minister for Health and Family Welfare Dr. Mansukh Mandaviya stated, "As we aim to become a developed nation in our Amrit Kaal, it is essential that our citizens are healthy. A Samruddha Rashtra results from a Swastha Rashtra, which was created by Swasth Nagrik. The Union Minister emphasized that India's traditional eating practices and way of life should be adopted because "our kitchen is our hospital," in keeping with Prime Minister Narendra Modi's emphasis on wellness and preventive healthcare. He underlined that "good quality nutritious food can go a long way in preventing diseases." Dr. Mandaviya spoke on India's great tradition of health and wellness, whether it be through yoga, millet, or preventive healthcare. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION N O N - T E C H N I C A L C O N T E N T WEEKS HIGHLIGHT 10 JUNE NATIONAL HERBS & SPICES DAY June 10 is celebrated as National Herbs and Spices Day to celebrate the flavor in your dishes and, perhaps, your life too. This day is meant to spread awareness about spices and herbs, in both dried and fresh forms, in dishes. 12 JUNE WORLD DAY AGAINST CHILD LABOUR World day against child labor is celebrated on June 12, to pay attention to the problem of child labor and to find ways to eradicate it. The day is used to spread awareness about the harmful mental and physical problems faced by children forced into child labor, all over the world. E N U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 12 JUNE ER. SREEDHARAN DAY Elattuvalapil Sreedharan is an Indian politician and engineer who is known for transforming the public transport sector in India. His leadership in the building of the Konkan Railway and the Delhi Metro is acknowledged globally. N O N - T E C H N I C A L C O N T E N T 12-18 JUNE INTERNATIONAL MEN'S HEALTH WEEK issues to health International Men’s Health Week is observed on third week of June - 12th June to 18th Jun, to bring awareness that affect men disproportionately and focuses on getting men to become aware of problems they may have or could develop, and gain the courage to do something about it. The week is all about healthy bodies, hard exercise, a good diet, and regular visits to the doctor. E N U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? T E C H N I C A L C O N T E N T 1/3 2/3 Fact 1 Aromas refer to the pleasant or distinctive smells or fragrances produced by substances such as flowers, plants, food, essential oils, perfumes, or other aromatic compounds. Many natural and synthetic substances are used to create aromas. They play a crucial role in enhancing the taste of food. 3/3 E N U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 2 3D food printing involves the use of specialized 3D printers that are designed to handle food ingredients and create intricate shapes and designs. Ongoing research and development are exploring its potential to transform the way we produce and consume food. 3/3 E N U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/5 2/5 3/5 4/5 E N U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 3 Frozen fish refers to fish that has been subjected to freezing temperatures to preserve its freshness and extend its shelf life. It is typically obtained by rapidly freezing freshly caught or processed fish to very low temperatures, usually below -18°C. 5/5 T E C H N I C A L C O N T E N T E N U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .24-June 2023 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry MAKING CUSTOMERS THE INDUSTRY LEADERS ENGINEERING MUST CREATE BUSINESS VALUE MEET THE EXPECTATIONS OF ALL STAKEHOLDERS OPTIMAL ENGINEERING Website Link Click Here Follow Us on