EUROCARNE: FOOD SAFETY AND PROFITABILITY
STARTING OFF FROM THE DESIGN TABLE
PROCESSING ENVIRONMENTS AND MACHINERY MEASURE TO “HYGIENIC DESIGN”
Verona, 9 January 2014. The profitability of the meat industry, in all its stages - and especially transformation and processing - passes by way of food safety and appropriate attention to settings, machinery and equipment can make all the difference. This emerged this morning during the analytical conference titled “From Cad to Fork: Hygienic Design and Food Safety,” organized by Eurocarne, the international meat exhibition scheduled at Veronafiere 10-13 May, in collaboration with EHEDG - European Hygienic Engineering & Design Group and the University of Padua (Master in Hygienic Design for safe and efficient food production).
This morning, more than 200 professionals attended the event that aimed to promote - as pointed out by Fabrizio de Stefani, veterinary surgeon and Director of the Aulss 4 Department - Veneto Region (Department of Animal Health and Food Safety) - “a new approach to food safety which does not originate solely in animal production and processing of raw materials but a parallel course in the design of processing machinery and equipment.”
Safe food products, in short, are also achieved when they are processed in hygienically protected environments. “And what is needed today is a revolution in our thinking,” de Stefani went on, warranting that Eurocarne - the landmark event on an international level, may also be a venue for debate to conquer new frontiers in terms of safety.
On an international level, there is a mark that identifies machinery that meet the latest safety requirements in terms of hygiene. This is the so-called “Ehedg”, European Hygienic Engineering & Design Group mark, whose President is Giampaolo Betta, an engineer. “According to the FAO,” Betta points out, “more hygienic systems can ensure a reduction in food waste, and reduce sanitation times, thereby also achieving savings in water resources. These important aspects also translate into economic benefits,” something which multinational corporations pay close attention to.
“In Europe, water consumption by the food industry covers 12% of total and a great deal is used in washing stages,” he points out. As regards the meat sector, recent studies indicate that out of the total water used in meat processing, 48% i.e. almost half, is used in sanitization. Hygienic design is the best way to limit the use of water.” Eurocarne, Betta added, “will provide an opportunity to deal with these issues which are not always taken into due consideration in the meat sector.”
Yet, as Antonia Ricci of the Istituto Zooprofilattico Sperimentale delle Venezie points out, “the scientific world is wondering whether to classify slaughterhouses on the basis of process hygiene criteria, with the result that representing a hygienically safe and efficient model means marketing higher end products, with undoubtedly better earning potential.”
Hygienic design machinery and products, moreover, in addition to such benefits also involve higher
acquisition cost, “at times even 6-7 times more than basic equipment,” explained Prof. Roberto Caracciolo
of the University of Padua. “We are talking about machines or engines whose surfaces are treated with
electro-chemical polishing, with special seals, no folds, grooves, cavities or screws,” Caracciolo outlines.
“Everything is designed to be cleaned in the best possible way.”
Not the least because, as Prof. Valerio Giaccone , Department of Animal Medicine, Production and Health, explains: “today, the main source of food contamination by pathogens and alteration agents are work surfaces, which is why it is essential to focus on machines and work tops.”
The new frontier of food safety, in short, starts off from the design table.
Not the least because, as Prof. Valerio Giaccone , Department of Animal Medicine, Production and Health, explains: “today, the main source of food contamination by pathogens and alteration agents are work surfaces, which is why it is essential to focus on machines and work tops.”
The new frontier of food safety, in short, starts off from the design table.
