Improve management of microbial risks and hazards.

Managing procedures for producing, processing, distributing and selling foods requires food companies to devise policies that deal with the risks of microbial contamination. Such policies must include strategies for dealing with the potential damage from microbiological hazards associated with food.

These strategies may include efforts aimed at: preventing the creation of hazards, reducing the amount of hazards that are introduced into the processing environment, preventing the release of existing hazards and making foods more resistant to damage from hazards.

Scientists at the Ministry of Agriculture, Fisheries and Food (MAFF, Joint Food Safety and Standards Group, Department of Health, Skipton House, 80 London Rd., London SE1 6LW, England, U.K.) are investigating these strategies and issues related to them. Investigators are developing a user-friendly software package that enables technologists to design safe processes. The package includes flow charts and checklists of safety issues for process ingredients and operations.

Other efforts involve exploring novel techniques, including the use of photodynamics and ultrasound, for decontaminating ready-to-eat fruits and vegetables. This work can lead to more efficient washing and decontamination systems that may be applicable to various foods.

Researchers also are examining behavioral influences in food production and handling. They are investigating the knowledge and attitudes of food handlers regarding food safety. One result of this effort should be a diagnostic tool that evaluates the success of hygiene training.

Future projects include developing generic models for documentation as a way to reduce the burdens of HACCP and the evaluation of information on consumer hazards and risks to food safety education.

Further information. Stephen Pugh; phone: [phone]; fax: [phone]; URL: http://www.doh.gsi.gov.uk.