Faktor Kerentanan Food Fraud dan Mitigasinya : Studi Kasus Pada Produsen Susu Bubuk di Indonesia

Food fraud is one of the risks in the supply chain globalization. A complex and long supply chain withdifferent locations, cultures, business ethics, policies and surveillance systems are the contributing factorsto food fraud. This study aims to identify food fraud vulnerability factors in milk powder producers. Itwas conducted in two companies which uses powder and liquid milk as the raw materials which istypical in Indonesian powdered milk industry. The study steps consist of respondents determination,data collection and analysis, formulating mitigation strategies. The respondents were company’s headof departments and a government officer of the National Agency for Drug and Food. Data collectionand analysis were carried out with the Safe Supply Affordable Food Everywhere (SSAFE) tool, whilemitigation strategies was formulated through Focus Group Discussion. The results show that vulnerabilityto food fraud rooted from the opportunity factor, namely the easiness and availability of technologyto commit fraud, motivational factor namely the level of corruption and regulatory differences thataffect prices, control measures factors due to lack of supervision, employee integrity tests and preventionguidelines. Internally improving control measures within the company and guideline prevention fromthe government were mitigation measures to be done

Efektivitas Sanitizer Komersial Berbasiskan Asam Perasetat terhadap Biofilm Bacillus cereus

Bacillus cereus is known to have the ability to adhere and form biofilms on the surface of stainless steel that causes problems in the food industries. Bacterial biofilms generally can increase resistance to sanitizer treatment. This study aimed to evaluate the ability of peracetic acid-based commercial sanitizer to inactivate B. cereus biofilm on stainless steel (SS) surfaces. Biofilm of B. cereus ATCC 10876 was developed on SS surfaces and treated with 7 commercial peracetic acid-based sanitizers at their recommended dosages. Two sanitizers, i.e. B (peracetic acid and QAC) and F (peracetic acid and acidified water) showing the ability to inactivate B. cereus on solid media at concentration of 200, 400, and 800 ppm were further tested on biofilms with contact times of 1, 3, and 5 minutes. The 48 hours biofilms B. cereus contained 2.78-3.78 CFU/cm2. Both sanitizers B and F had significant effects in inactivating B. cereus biofilm. In general, sanitizer B could reduce more biofilm bacteria at any contact time than sanitizer F. Use of 200 ppm of sanitizer B or F 5 minutes could inactivate 3.04 log CFU/cm2 and 2.68 log CFU/cm2 biofilm, respectively. Exposure of B. cereus biofilm to peracetic acid-based sanitizer resulted in the damage of the extracellular matrix of the biofilms. This study showed that commercial sanitizers containing peracetic acid and quaternary ammonium compounds were effective in inactivating B. cereus biofilms

Cronobacter sakazakii MEMASUKI KONDISI VIABLE BUT NONCULTURABLE SELAMA PEMBENTUKAN BIOFILM

Studies show that nonsporeformer food-borne pathogens may enter a viable but nonculturable (VBNC) state under stress conditions. This research aimed to study the ability of Cronobacter sakazakii to enter a VBNC state during biofilm formation on stainless steel (SS) surfaces and its resuscitability. C. sakazakii YRt2a pGFPuv mutant and wildtype (WT) originally isolated from powder infant formula (PIF) were used in this study. Biofilms were developed on SS surfaces in 1/10 Trypticase Soy Broth (TSB). Culturability of the biofilms was monitored by swabbing and plating the WT or mutant sessile cells onto Trypticase Soy Agar (TSA) or TSA containing 100 μg/mL ampicillin (TSAA), respectively. Meanwhile, their viability was measured using direct microscopic (DMC) count based on green fluorescence for mutant isolates and direct viable count (DVC) for the WT using a fluorescence microscope. Biofilm of C. sakazakii pGFPuv mutant on SS entered VBNC state after 25 days of incubation, while the WT C. sakazakii biofilms was still culturable until day 63. Sodium pyruvate in solid and liquid medium was not able to resuscitate the biofilm cells of C. sakazakii pGFPuv in VBNC state. C. sakazakii pGFPuv mutants enter VBNC state faster than the WT isolates. Depleted nutrient is thought to drive biofilm of C. sakazakii pGFPuv to enter VBNC

(the Effect of Reconstitution Temperature for Local Isolates of Enterobacter Sakazakii (Cronobacter SP.) From Powdered Infant Formula and Weaning Food)

Enterobacter sakazakii (recently know as novel genus Cronobacter sp.) is opportunistic bacteria which can cause severe meningitis in neonates. Eight isolates of E.sakazakii which previously isolated from powdered infant formula (PIF) and weaning food were tested foe their ability to survive during reconstitution with water having various temperatures, and their fate during hang time in comparison with 7 isolates previously described by Estuningsih and E. sakazakii ATCC 352/7. reconstitution with 100 C water decreased he number of bacteria of most isolates to undetectable level, while with 40 C and 4 C water did not reduce the bacterial number significantly. Using water of 70 C, reconstitution decreased the number of bacteria of 10 isolates to undectable levels; however 6 isolates survived the reconstitution temperatures. The hang time test showed that some bacteria which were not detected after reconstitution with 70 C water became detectable after 2 hours. Those surviving reconstitution with 70 C well during hang time for 2 to 8 hours

Microorganisms in Foods 7 : Microbiological Testing in Food Safety Management

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes