Talk on control of environments in the food industry
The Faculty of Science and Technology and the School of Food Engineering organized the talk called "Control of environments and surfaces in the food industry" by the exhibitor Marco Guijarro, on November 18.
The speaker, who has more than 20 years of experience in the biochemical field, developed topics regarding the objective of environmental monitoring, production chains, biofilms in the industry, sample collection methods, and included the topic of the Covid-19.
Guijarro highlighted the importance of implementing control mechanisms and relying on current regulations from the purchase of raw materials to the final packaging of food products; all this from a preventive perspective that allows guaranteeing quality.
"The fundamental part of an environmental monitoring program is the effectiveness of corrective actions. Identifying the problem from its source is important, but it must be eradicated at its roots," he said.
Along the same lines, Guijarro stated that there are four areas in which environmental sampling can be applied: surfaces in contact with food, surfaces close to food, surfaces close to the area of operations and surfaces outside the production area.
Regarding biofilms, he explained that disinfection processes often focus on the main surfaces and neglect pipes or bends in factories, which allows the formation of biofilms:
"The formation of biofilms depends on environmental conditions, these films are an adaptive strategy for microorganisms against adverse agents," he said.
Likewise, Guijarro reiterated the importance of understanding how the virus that generated the global pandemic that is going through the world works: “This virus is transmitted person to person by air; there is no scientific evidence to support that this virus can be transmitted through a food or a product ”.
On how to take care of the environments and surfaces in the food industry against covid-19, he highlighted the GMP's (Good Manufacturing Practices) and the biosafety standards as regulations that will allow facing the health crisis within the food industrial sector.
The talk lasted about an hour and a half and had more than 40 participants, who received a certificate of attendance at the end of the event granted by the organizers.
UDA Correspondent
