What are the safety concerns with thermal processing and preservation?

Thermal processing and preservation are widely used methods to extend the shelf life and quality of food products. However, they also pose some safety concerns that need to be addressed by food manufacturers. In this article, you will learn about the main hazards and risks associated with thermal processing and preservation, and how to prevent or minimize them.

1 Microbial inactivation

One of the main objectives of thermal processing and preservation is to kill or reduce the number of harmful microorganisms in food, such as bacteria, fungi, viruses, and parasites. However, some microorganisms may survive or grow after thermal treatment, especially if the temperature, time, or pressure are not adequate, or if the food is contaminated after processing. For example, spore-forming bacteria, such as Clostridium botulinum, can produce deadly toxins in low-acid canned foods if they are not properly sterilized. To ensure microbial safety, food manufacturers need to follow strict guidelines and standards for thermal processing and preservation, and monitor the critical control points throughout the process.

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AMAL SHAJAN

Agronomy | Food Safety | Quality Assurance | Quality Control | HACCP | SQF | BRC | Microbiology | Biotechnology
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In my experience working in food manufacturing, ensuring microbial safety is a top priority. I recall an incident where a deviation in processing temperature led to the survival of some microorganisms. This underscored the importance of meticulous monitoring and adherence to recommended guidelines. Regular training of staff on the significance of precision in thermal processing is essential to avoid such lapses.

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2 Chemical changes

Another effect of thermal processing and preservation is the alteration of the chemical composition and properties of food, such as nutrients, flavor, color, texture, and pH. Some of these changes may be desirable or acceptable, such as caramelization, Maillard reaction, or enzymatic browning, which enhance the sensory quality of food. However, some changes may be harmful or undesirable, such as oxidation, hydrolysis, or degradation, which reduce the nutritional value or shelf life of food. Moreover, some thermal treatments may generate or increase the levels of potentially toxic compounds in food, such as acrylamide, heterocyclic amines, polycyclic aromatic hydrocarbons, or furans, which have been linked to cancer or other health problems. To prevent or minimize chemical changes, food manufacturers need to optimize the thermal conditions and parameters, and use appropriate packaging and storage methods.

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3 Physical hazards

A third aspect of thermal processing and preservation is the risk of physical hazards, such as burns, explosions, or injuries, that may occur during the operation or handling of the equipment or the food products. Thermal processing and preservation involve high temperatures, pressures, and volumes, which can pose serious threats to the workers or the consumers if they are not properly controlled or managed. For example, steam can cause severe burns or scalds if it escapes from a retort or a cooker. Likewise, cans or jars can explode or burst if they are overfilled, underprocessed, or damaged. To avoid physical hazards, food manufacturers need to follow safety procedures and protocols, and use protective equipment and devices.

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4 Regulatory compliance

A final issue of thermal processing and preservation is the need to comply with the relevant regulations and standards that govern the safety and quality of food products. Thermal processing and preservation are subject to various laws and rules that specify the requirements and criteria for different types of food, such as canned, frozen, dried, or pasteurized products. These regulations and standards may vary depending on the country, region, or market where the food is produced or sold. For example, the FDA in the US, the EFSA in the EU, or the Codex Alimentarius internationally, have different guidelines and recommendations for thermal processing and preservation. To ensure regulatory compliance, food manufacturers need to be aware of and follow the applicable regulations and standards, and provide adequate documentation and verification of their processes and products.

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Cesare Varallo

Food Lawyer I Founder of Foodlawlatest.com & Food Orbit Experts I Business advisor @Celerya I Guest Instructor at MSU IFLR I Associate at Iseven Servizi
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One of the main regulatory hurdle in this field is coming from US FDA, that impose for most canne foods with certain values of PH and water activity a specific preventive authorization of the termal process applied. The main reason is to eliminate botulism risk. Once the thermal process is approved by the FDA a specific SID number is released and the exporter can ship to US the products without any problem with customs and FDA.

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5 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Syed Adnan

SQA Technologist at Mars | Swiggy | FB | Nestle | Adani Wilmar
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Safety concerns in thermal processing and preservation include, 1. The risk of insufficient heat treatment leads to inadequate microbial inactivation, potential formation of heat-resistant pathogens, and the need for precise control to avoid over-processing that could compromise product quality. 2. Equipment malfunctions, inaccurate temperature monitoring, and inadequate training of personnel in thermal processing techniques pose challenges. 3. To mitigate these risks, strict adherence to industry guidelines, regular equipment maintenance, and continuous training programs are crucial for ensuring the safety and efficacy of thermal processing in food preservation.

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What are the safety concerns with thermal processing and preservation?

1

2

3

4

5

1 Microbial inactivation

2 Chemical changes

3 Physical hazards

4 Regulatory compliance

5 Here’s what else to consider

Food Manufacturing

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What are the safety concerns with thermal processing and preservation?

1

2

3

4

5

1 Microbial inactivation

2 Chemical changes

3 Physical hazards

4 Regulatory compliance

5 Here’s what else to consider

Food Manufacturing

Rate this article

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