The food industry has evolved from locally grown and consumed products to national and international operations. The globalization of food production and trade has raised the potential of food safety issues to an international level. The food industry has done a remarkable job ensuring food safety not only at the national level, but also at the international level.

As part of this effort, food companies — many times under regulatory guidelines — are required to validate their operations for safe and quality foods. Process validation studies determine the ability of a specific Critical Control Point (CCP) of a HACCP plan to achieve desired food safety objectives. 

Process validation studies can be conducted in a laboratory setting using the pertinent pathogens in the product. The laboratory process requires either installing the actual equipment or simulating the process parameters in the laboratory. Some processing conditions can not be mimicked due to their complexity.

In-plant validation studies are conducted when the laboratory studies are not feasible or published data / regulatory guidelines do not address the safety requirements. The Silliker Inc. Food Science Center offers both scale and the in-plant process validations studies. A non-pathogenic surrogate culture is used to provide scientific evidence for a specific process.

About the author: Dr. Erdogan Ceylan, one of the process authorities at the Silliker Inc. Food Science Center, has conducted a number of process validation studies in the US and other countries. Some of his areas of studies are listed below.

  • Brazil: Baked cookies
  • Canada: Extruded vegetable protein
  • Colombia: Roasted peanuts
  • China: Pet food
  • USA: Fresh meat wash, cured meat cooking, pet foods, carcass wash, almonds, peanuts and other tree nuts roasting, infra red pasteurization, flour pasteurization, blanching, thermal inactivation, ozone and ozonated water, dry heat roasting, wet heat roasting, oil roasting, baking, extruding, organic acids.

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