Surrogate Applications

When considering using non-pathogenic surrogate bacteria, three parameters should be taken into account. These are often referred to as the 3 “Ps”: Pathogen, Process and Product. These three parameters are critical for they can dramatically impact microbial inactivation. The compatibility of SurroNov® surrogates has been verified for a wide range of applications, taking into account these three parameters.

PATHOGEN

Salmonella, Listeria, Cronobacter, Escherichia coli etc.

PROCESS

Thermal Steps (extrusion, drying, baking, roasting, pasteurizing etc.)
Non-Thermal Steps (HPP, UV, chemicals, etc.)
Sanitation/Cleaning Steps

PRODUCT

Low water activity foods: nuts, seeds, herbs, spices, pet food, feed, cocoa, flour, grains, protein powders, snacks, biscuits etc.
Meat & Poultry, Fish, Beverages etc.

Surrogate bacteria support the process lifecycle

PROCESS EVALUATION

Evaluation of the suitability of a new process at an early stage. Validation work can be performed in collaboration with equipment manufacturers to test the efficacy of a process for new applications.

PROCESS OPTIMIZATION

Identification of an appropriate range of parameters that will achieve the expected level of pathogen inactivation. Validation trials can be either performed at pilot or plant scale.

PROCESS VALIDATION

The official validation of the process efficacy, usually performed directly at the factory, for a legacy or a newly set-up piece of equipment. Process re-validation occurs on a defined periodic basis, or each time a significant change in the processing conditions occurs.

PROCESS VERIFICATION

Verification of the efficacy of a process on a periodic, frequent basis. Confirmation that there has not been any process failure for each processed batch.

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