World Grain - July 2018 - 67
logical and chemical contamination associated with air
used for conveying, processing, handling and dust control
that can contact food product," Gwirtz said.
For example, compressed air used to reject product that
may eventually be returned for processing has come under
more scrutiny, he explained, suggesting that air used for
JUDYLW\VHOHFWRUVDQGSXUL¿HUVFRXOGDOVRFRPHXQGHUVFUXtiny, as well as suction systems where material collected is
returned to the product stream via collection systems. It is
also important to watch for air moving across product in
be eroded by unreasonable expectations," he concluded.
agricultural practices, said Béatrice Condé-Petit, group
FDQQRW EH GHVWUR\HG E\ EDNLQJ EXW PHFKDQLFDO FOHDQLQJDQGRSWLFDOVRUWLQJRIZKHDWFRQWULEXWHWRVLJQL¿FDQW
protection of wheat from pests and hygienic handling to
Keeping wheat dry during storage and transport is the
most effective method of preventing bacteria growth.
WRSUHYHQWLQJWKHULVNRIFRQWDPLQDWLRQ)LQDOO\KHDWWUHDWment allows the reduction of bacteria by inactivation for
ready-to-eat food applications. Condé-Petit suggested a
that might be achieved with non-thermal technologies.
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microbial safety. As a rule, controlling hazards requires a
value chain approach.
For instance, preventing mycotoxins starts with good
Dr. M. Hikmet Boyacioglu is an industry consultant and former head
of the food engineering department at Okan University in Istanbul,
Turkey. He may be reached at email@example.com.
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