< Previous30 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD meats With meat and fish under the microscope when it comes to environmental impact, the industry is having to adapt to a world in constant flux, and heat waves across Europe have done little to help. SustainableFood & Drink International 31 www.fdiforum.net MEAT, POULTRY AND SEAFOOD S hifts in shopping habits, extreme weather conditions and concerns over sustainability have caused the meat, poultry, and seafood industry to consider the need to diversify operations. As one of the hottest summers on record draws to a close, its impact on meat production has become apparent. Extreme heat has led to diminishing livestock returns. Experts have voiced concerns over the potential for farmers to have to consume their own feed stocks over winter, as crops have become harder to cultivate in extreme temperatures. Sky high fertiliser prices due to the crisis in Ukraine, and a warmer than average spring means that options for farmers are already limited. This is 32 Á © stock.adobe.com/bit24 © stock.adobe.com/davit8532 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD compounded by the fact that the British Meat Processors Association (BMPA) anticipates that, due to this, a high percentage of their offerings will be underdeveloped. This is likely to cause issues with meat processing and will make it difficult to fulfil orders. Regarding cost-cutting, automation within meat and poultry farming is making waves. Efficiency of getting the most amount of meat from a carcass in the least amount of time is key to a solid revenue stream. Deboning robots are fast becoming an industry staple, with the aim of identifying bones and joints, and recognising the areas of high-quality meat before stripping the carcass. These robots match, and sometimes improve upon the pace of human speed, and have a more precise ability to cut around, rather than through, joints. Vision technology has evolved to take a three- dimensional scan of the carcass before cutting, which enables the robot to understand the bone structure, and thus how to cut in order to maximise the meat yield. With their human-like arms, they can adapt cutting techniques to suit bone structure. Whilst some staff should be retained to rectify any errors, this scale of automation could vastly reduce overhead costs and improve efficiency. Having explored meat and poultry, how can the fishing industry secure its future in a changing environment? Much discussion has been had recently regarding sustainable fishing, which aims to guarantee the continuation of populations of ocean and freshwater wildlife in the future. Overfishing is an industry staple, meaning that fish and shellfish populations are rapidly depleting. Around 170 billion pounds of fish are caught each year. Increasingly popular methods are www.halalfoodauthority.com - info@halalfoodauthority.com - 0044 (0) 20 8446 7127 Meat, Food Processing, cosmetics, logistics, chemicals, additives & aromas, cleaning substances, packaging, pharmaceutical, ingredients GETHALALCERTIFIED GOBEYONDBORDERSFood & Drink International 33 www.fdiforum.net MEAT, POULTRY AND SEAFOOD to use purse seining and longlining. Purse seining herds fish using a net, which then draws together, enveloping the fish inside. This is typically used to catch schooling fish, such as tuna. Longlining uses a line of up to 62 miles, which is set and dragged behind a boat. The line stretches downwards and is set with baited hooks. Both of these practices are efficient fishing methods. Although they are able to catch hundreds of thousands of fish at once, they are species selective. Furthermore, they are only suitable to be used during certain seasons, which is determined by tides and the moon. This gives the wildlife time to replenish. Experts recommend increasing market research to determine the most popular fish and shellfish at each season, then seasonally catching to enable seasonal repopulation. Furthermore, inspiration could be taken from traditional fishing methods, such as hook and line methods. Although the catch would be significantly reduced, it would also reduce wastage and the potential for overfishing. The meat, poultry and seafood industry remains at the forefront of the public’s choices. However, in dealing in a finite resource, it is important to secure the future for the industry. During a period where the impact of human consumption on the planet is being debated, moving to a more sustainable approach would also help to retain public loyalty. Investing in climate-proof methods will enable the industry to thrive in an increasingly uncertain climate. Climate change has not brought farming to its knees, but reviewing available research and options now will mean businesses can invest ahead of the curve, thus likely making savings as well as securing the future for your operations. Allergen Services, Meat and Fish Species Detection, GMO Screening, Nutritional Values, Acrylamide, Pesticides, Heavy Metals, Vitamins and Minerals, Mycotoxins, Authenticity and Isotopic Analysis, Challenge Testing, Microbiological Assessment, Rapid (24hr) Pathogen Detection. UKASAccreditedServices UKAS accredited food, swab and water analytical services • A range of turnaround times available DAKKS accredited services available through our group Laboratory, IFP Labs Unit 1b Moderna Business Park, Mytholmroyd, HX7 5QQ Tel: 01422 405678 Email: sales@micro-search.co.uk Part of IFP Laboratories Group TESTING WITH RESPONSIBILITY © stock.adobe.com/Alexander Raths34 Food & Drink International www.fdiforum.net VERDER SCIENTIFIC Q&A to address these challenges effectively: • Regulatory Compliance: Verder Scientific provides advanced tools that can help companies ensure their products meet the latest regulatory standards. This includes equipment for sample preparation to analysis, particle characterisation or nitrogen/protein analysis. • Contamination Detection: Thorough homogenisation of a sample prior to analysis is an indispensable step to ensure food safety by providing reliable and trustworthy analysis results. RETSCH offers a range of crushers and mills suited for all kinds of foodstuff, no matter whether it is dry, moist, fatty, fibrous or tough. • Consistency and Quality Control: Our manufacturers offer solutions for sample preparation, particle size analysis, elemental and thermogravimetric analysis and ashing, Q&A Verder Scientific Food analysis and quality control remains a trying subject for many food and drink manufacturers. We speak to specialists, Verder Scientific, to see how they help their clients handle such complex issues. Tell us a little about Verder Scientific and what you do. Verder Scientific is a group of leading laboratory equipment companies active in sample preparation and subsequent analysis for quality control as well as research & development purposes in a wide range of industries. Retsch is the leading manufacturer of laboratory mills, jaw crushers, sieving & assisting equipment used for sample homogenisation and size analysis. Carbolite Gero provides high temperature furnaces and ovens from 30°C to 3000°C, specialising in vacuum and special atmosphere technology. Eltra develops and manufactures combustion elemental analysers for the rapid and precise determination of CHNOS content in solid materials. Microtrac is the leading manufacturer of particle characterisation instruments for particle size & shape, stability & dispersibility as well as surface area and pore size distribution analysis. True to our guiding principle ENABLING PROGRESS, Verder Scientific assists customers in research and industry alike. Our solutions for R&D, quality control and small- scale production are used by food and beverage producers worldwide. What makes Verder Scientific so special? VS comprises of manufacturing companies which are all leaders in their field. This enables us to provide holistic solutions for quality control in the food and beverage industry – from raw materials to processed food, from research applications to production control. What are the biggest challenges faced by companies in Food & Beverage analysis and quality control? How do you help your customers deal with them? Companies in the Food & Beverage sector face numerous challenges in analysis and quality control, which are pivotal in ensuring the safety, compliance, and quality of their products. Verder Scientific, with its range of high- quality laboratory equipment and analytical instruments, offers solutions Particle Size & Shape Analyzer CAMSIZER X2 Ashing Furnace AAF 11/3Food & Drink International 35 www.fdiforum.net VERDER SCIENTIFIC Q&A ensuring consistency and adherence to quality standards. • Shelf-Life Estimation: Advanced analytical instruments provided by ELTRA and MICROTRAC can be used to determine the factors affecting shelf life, such as moisture content and stability, helping companies predict and extend the shelf life of their products. MICROTRAC’s Turbiscan range, in addition to stability, can be used to assess the reformulation process. • Cost Management: By offering durable, reliable, and efficient equipment, Verder Scientific helps companies optimise their analysis and quality control processes, reducing operational costs over time. • Supply Chain Complexity: With a global presence and a wide range of solutions, Verder Scientific can support companies in managing quality control across their entire supply chain, regardless of geographic and regulatory diversity. Can you give an example to illustrate how Verder Scientific’s offering covers the complete quality control process of a product? When you look at the example of coffee, it is easy to see how Verder Scientific covers the entire process. It starts with production control. RETSCH offers various mills for sample homogenisation prior to analysis, also cryogenically, e.g. to extract volatiles. Microtrac’s particle size & shape analysers are used to determine the quality of coffee beans and coffee powder. Nitrogen analysis with ELTRA’s Carbon / Nitrogen analyser ELEMENTRAC CN-r is used to evaluate the growing process and freshness of the coffee plant. When it comes to nutrition content, the protein content is determined via nitrogen measurement with the ELEMENTRAC CN-r. Measuring the ash content as part of proximate analysis is done with ELTRA’s Thermogravimetric analyser TGA Thermostep. Finally, food safety is an important aspect. Green coffee or dry and roasted beans are pulverised in RETSCH mills for subsequent analysis of toxic substances or contaminants. Ashing is done with CARBOLITE GERO’s ashing furnaces to retain unwanted components such as heavy metals. Thermogravimetric determination of moisture with ELTRA’s Thermostep ensures optimum shelf life. In prior to ashing for large amounts of organics drying is an essential step to allow for full oxidisation. However, after ashing salts are retained which can be analysed to its composition and ensure the right quality of our food. In conclusion, Verder Scientific aids companies in the Food & Beverage sector by providing advanced, reliable, and efficient solutions to overcome the challenges of analysis and quality control, ensuring product safety, compliance, and quality while addressing cost and sustainability concerns. Verder Scientific will be hosting a free webinar on September 24th: Beyond Compliance – Ensuring Ultimate Food & Beverage Quality Control verder-scientific.com Elementrac CN-r Knife Mill Grindomix GM 20036 Food & Drink International www.fdiforum.net MICROBIOLOGY Microbial contamination can occur at various stages of the food supply chain, from production and processing to distribution and consumption. In the complex web of food and drink industry, the paramount concern is ensuring that the products that reach consumers’ tables are not only delicious but also safe for consumption. Practicing rigorous hygiene in every step of the food production process is the first line of defence against microbial contamination. From the moment raw ingredients arrive at the facility to the packaging and distribution stages, clean hands, sanitised equipment and sterilised workspaces are essential. Implementing proper handling techniques ensures that at no point are harmful microorganisms given an opportunity to flourish. Whether it’s preventing cross- contamination by separating raw meats from © stock.adobe.com/analysis121980 Taking on pathogens Demand for microbiological testing is increasing in the food and drink industry as awareness of food- related illnesses rises with consumers, and regulators become more focused on food safety. Food & Drink International 37 www.fdiforum.net MICROBIOLOGY ready-to-eat products or ensuring that machinery and surfaces are washed down between tasks, these practices form an impenetrable barrier against potential contaminants. When we ignore the importance of preventative measures such as cold and dry storage, or strict temperature control in cooking, microorganisms have free reign to cause many unpleasant and dangerous illnesses. Any imbalance or flaw in processing or storage at any stage can lead to outbreaks of salmonella, E. coli, listeria and other consequences that prove disastrous both to public health and business reputation. Vulnerable populations—including the elderly, pregnant women, children, or individuals with weakened immune systems—can be Mighty oaks grow from little acorns... From small beginnings in 1971, Labfacility has grown and evolved into the UK’s leading ISO 9001- accredited manufacturer and supplier for the complete temperature chain. From Temperature Sensors, Thermocouple Connectors and Cabling to supporting instrumentation and components, we are the GO-TO people for temperature measurement products. Exporting directly to over 85 countries around the globe and distributing to many more, Labfacility products are the No.1 choice for temperature measurement across a multitude of industries. Central to our success is a highly experienced sales team providing free expert technical advice and support, plus our extensive range of stocked products and short lead times put us well and truly ahead of the pack. Labfacility are the UK’s leading manufacturer of Temperature Sensors, Thermocouple Connectors and associated Temperature Instrumentation and stockists of Thermocouple Cables. To view the brochure online visit https://www.labfacility.com/media/pdf/labfacility- brochure.pdf © stock.adobe.com/Microgen 38 Á38 Food & Drink International www.fdiforum.net MICROBIOLOGY especially susceptible to contracting these illnesses and experiencing them at their most severe. Food manufacturers can implement many strategies to combat microbial threats such as campylobacter. While implementing thorough washdown procedures and appropriate cooking and storage are crucial, these alone cannot guarantee complete protection. Companies may therefore rely on laboratory testing, imaging, and other scientific methods to examine food and beverage products, as well as production lines, for any signs of contamination. Outside of common practice however, new methods of detecting microbial contamination are continuously being developed. Advanced molecular techniques, like polymerase chain reaction and next-generation sequencing, allow for more rapid and accurate identification of specific pathogens in food samples through examining fragments or small sections of their DNA. Nanotechnology has also shown potential in enhancing food safety, in developing nanomaterials that can effectively detect and eliminate pathogens. Nanoparticles with antimicrobial properties are also being explored for food packaging to extend shelf life and prevent contamination. As remote sensing technologies, such as hyperspectral imaging and spectroscopy, are being implemented to identify microbial contamination on food surfaces, AI and machine learning algorithms are being utilised to develop better risk assessment and decision-making in the future. Advancements in predictive microbiology models have led to better understanding and prediction of microbial growth and behaviour under different conditions. In analysing large datasets relating to food safety, adding to our toolkit for identifying patterns, AI has vast potential to provide deeper insights into more effective prevention and identification strategies. When dangerous microorganisms find their way into the public sphere, product recall becomes an unfortunate necessity. At present this is an imperfect measure when detecting and addressing food poisoning; the challenge this poses often leads to consumers suffering the consequences of foodborne illness- causing bacteria before emergency preventative measures can be taken. High- throughput genome sequencing of foodborne pathogens is one area that allows for more accurate tracking of outbreaks. This technology can therefore play a significant role in damage control and preventing food product recalls in the event of contamination or suspected safety issues. Genome Food & Drink International 39 www.fdiforum.net MICROBIOLOGY sequencing has the potential to provide rapid and precise information about the source and extent of contamination, which can help mitigate the impact of recalls and prevent future incident. By comparing the genetic sequences of the pathogens found in the contaminated food and in affected individuals, scientists can determine whether there is a direct link between the food and the illnesses. This helps pinpoint the source of contamination and provides evidence for targeted recalls. Information provided by the rapid identification of microorganisms in contaminated products can guide authorities and food producers to isolate affected batches, ensuring regulators and food companies can act swiftly to prevent the further spread of the contamination. This can include quarantining products, halting production, and issuing recalls for only the affected batches rather than recalling all products. By utilising genome sequencing data, regulatory agencies can ensure that contaminated products are efficiently recalled and removed from the market, ensuring compliance with food safety regulations. Throughout the whole production chain, genome sequencing can be used to trace the source of ingredients, which comes in particularly useful when a contaminant is found in a finished product, and investigators need to determine which ingredient or supplier is responsible. The more data is gathered at all stages, the more ammunition the industry has against future incident, providing vital information to inspire better and earlier isolation of contaminants. Even at a human level, studies on the gut microbiome and its relationship to foodborne illnesses are providing insights into how specific microbial communities impact susceptibility to infections, along with how diet influences these dynamics. But for now, food businesses must do everything in their power to work with up-to-date microbiological knowledge every step of the way. In a world where microscopic threats can have macroscopic consequences, the diligence with which hygiene practices, handling techniques, storage, and temperature control are implemented cannot be overstated. These are not mere formalities; they are the armour that safeguards our health and wellbeing. The assurance of safe food comes from the industry’s dedication to upholding these practices—practices that might go unnoticed, but whose impact resonates through every meal we enjoy. © stock.adobe.com/GorodenkoffNext >