Food Safety Magazine, February/March 2012

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MICROBIOLOGYBy John Holah, Ph.D., Edyta Margas, Robert Hagberg,Benjamin Warren, Ph.D., Judy Fraser-Heaps and Sara MortimoreIdentifying and ControllingMicrobiological Cross-ContaminationMicrobiological cross-contamination has beena contributing factor to several well-documentedoutbreaks of foodborne illness. 1,2 Inmost Hazard Analysis and Critical ControlPoints (HACCP) or other hazard analysisbasedfood safety systems, cross-contaminationis controlled and managed predominately byprerequisite programs (PRPs). PRPs can be definedas the measures that provide the basic environmentaland operating conditions in a food operationthat are necessary for the production of safe andwholesome foods, 3 such as cleaning and disinfection,and personnel hygiene. The implementationof an appropriate PRP is also seen as thefoundation on which a good HACCP plan isbuilt; there are many examples of best practicesto follow for PRPs at an international level, 4 via retailers’requirements 5 or from recognized food research bodies 6–8 ortrade associations. 9,10There is little information, however, on how to align the useof specific PRPs to control actual routes of cross-contaminationin food processing plants. The concept of a ranking system forPRPs has been addressed by ISO 22000, 11 which differentiatesoperational PRPs (OPRPs) from PRPs. An OPRP is defined asThis article introducesconcepts and ideasabout the nature andpotential control ofmicrobiological crosscontaminationin afood manufacturingenvironment.a PRP identified by the hazard analysis as essentialin order to control the likelihood of introducing foodsafety hazards to and/or the contamination or proliferationof food safety hazards in the product(s) orprocessing environment. In other words, ISO22000 suggests that a hazard analysis mayidentify some routes of cross-contaminationthat are so important to the safety of the foodproduct that their control is essential and arethus elevated to a higher classification of PRP,that is, an OPRP. It is also interesting to notethat ISO 22000 recognizes that it is importantto not only control cross-contamination offood safety hazards into the product, but alsoto control cross-contamination within the processingenvironment. No guidance has beenprovided, however, as to the hazard analysis steps to be undertakento determine OPRPs from PRPs.This article explores two critical concepts of microbial crosscontamination:sources and vectors. It also presents a methodfor identifying and risk-ranking sources and vectors of contamination,which builds upon previous work described by Smith. 12Finally, the potential use of OPRPs for control and managementof cross-contamination to the product is discussed.54 F O O D S A F E T Y M A G A Z I N E
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Food Safety Magazine, February/March 2012

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