1. 1 Sanitation for food production in Japan Yojiro Furukawa R&D Project in Asia aria Ueno Fine Chemicals Industry, Ltd. 3, August, 2010

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3. 3 Contamination example by bacteria Lactobacillus Bacon

4. 4 Contamination example by bacteria Bacillus Sausage

5. 5 Contamination example by bacteria Bacillus Noodles

6. 6 Contamination example by bacteria Mold Drinks （ filled in plastic ）

7. 7 Main menu : 1.Introduction 2.Sanitation of Food Factory in Japan

8. 8 Main menu : 1.Introduction 2.Sanitation of Food Factory in Japan

9. 9 1. Introduction Responsibility of food manufacturers Mass production + Mass transport + Mass consumption ⇒ If food poisoning occurs, it affects all society. Don’t forget social responsibility.

10. 10 Serious food poisoning in Japan YearCauseScale Ｄｅｔａｌｓ 1984 Clostriduium botulinum (A) in Lotus root Patient; 36 Dead; 11 Despite of vacuum packed processed food, the food poisoning happened. 1996 Widely sptead Escherichia coli O157 Patient; 11,100 Dead; 12 This food poisoning occurred in 150 or more school lunches. 1999 Salmonella in dried squid Patient; 1,500 or more Many people who had the squid snack heavily suffered from food poisoning. 2000 Toxin of Staphylococcus aureus in dairy products (milk) Patient; 14,780 The people who had the dairy products suffered from diarrhea. 1. Introduction

11. 11 1. Introduction Nutrition rich + Wet ⇒ Microbes easily increase Environment of food factory Don’t give enough time for bacteria to increase.

12. 12 １０ ５ CFU 4H CFU 60min 10min CFU Initial CFU 2H 3H １０ ７ CFU 5H １０ ９ CFU Multiplication of microbes “ How to prevent food poisoning ”, Food safety promotion section, health and welfare dept., Osaka pref., Japan MicrobesMinute E.coli Salmonella V. cholera S. aureus C. botulinum V. parahaemolyticus 17’ 21’ 27’ 35’ 8’ Duplication time of various microbes in optimum conditions 1. Introduction ＣＦＵ： Colony forming unit

13. 13 1. Introduction A contamination route by microbes -1 Food 1 Hands Utensils Hands Food 2 Utensils Route1Route2 Route3 Route4 Route5 Hand - transmitted Disinfect hands every time when you touch raw food. - Study about the risk evaluation of microbes in food - / Scientific research of Ministry of Health and Welfare by Mr. Kasuga in 2001

14. 14 1. Introduction Transmission of microbes from food materials to hand Cooking procedure Stripped clam 0.06 ～ 0.3 ％ 1.2 ～ 7.3 ％ hand 10 9 CFU 10 10 CFU 10 7 CFU 10 5 ～ 10 6 CFU 10 6 ～ 10 7 CFU 10 5 CFU Transmission rate （％）＝ 2 （Ｌ A －Ｌ B ）／Ｌ F × 100 Ｌ A ； SPC before handling （ CFU ） Ｌ B ； SPC after handling （ CFU ） Ｌ F ； SPC in food material （ CFU ） Bean sprout Minced chicken meat Liquid (Water ) infection Semi-solid infection Infection by contact n=4 Preliminary arrangements Mixing by hand Untying by hand 0.01 ～ 0.02 ％ Dr. Kishimoto, Nagoya Univ. of Arts and Sciences, Sectional meeting in March 2009, The society for antibacterial and antifungal agents, Japan

15. 15 1. Introduction A contamination route by microbes -2 Food 1 Kitchen Surface （ counter surface, cutting board etc.) Kitchen Cloths (wiper etc.) Food 2 Secondary Surface (table, dishes etc.) Route 6 Surface - transmitted Disinfect production line periodically. - Study about the risk evaluation of microbes in food - / Scientific research of Ministry of Health and Welfare by Mr. Kasuga in 2001

16. 16 1 ） Social responsibility 2 ） Sanitation concepts; 1. Introduction Summary Don’t attach Don’t increase Kill

17. 17 Main menu : 1.Introduction 2.Sanitation of Food Factory in Japan

18. 18 2. Sanitation of Food Factory in Japan To be effective even though under wet condition. Consists of alcohol and water, with small quantity of food additives. To be applied for hand, utensils and work table, and for direct food contact. Alcohol mixture

19. 19 2. Sanitation of Food Factory in Japan Usage of Alcohol mixture Spray on hands/equipment Spray on food directly Dipping food in alcohol mixture

20. 20 2. Sanitation of Food Factory in Japan Easy to use as 2 in 1 High efficiency in low concentration Less affected on human body No problem of corrosiveness for most of materials compared with Sodiumhypochlorite Detergent sterilizer

21. 21 2. Sanitation of Food Factory in Japan Remove residue Wash (Cleaner) RinseSterilizeRinseDry Basic process:: Washing, Sterilization and Dry Remove residue Wash ＆ Sterilize RinseDry 2 in 1 process About “2 in 1”

22. 22 2. Sanitation of Food Factory in Japan Usage of Detergent sterilizer Generally, dilute to 0.3% for brushing or soaking (dilute to 0.5% for heavy dirt) SOAKING AGITATION /CIRCULATION BRUSHING FOAM WASHING

23. 23 2. Sanitation of Food Factory in Japan Water washingBrushing with Detergent sterilizer Water rinsingSterilization with Alcohol mixture Belt conveyor สายพาน

24. 24 2. Sanitation of Food Factory in Japan Water washing Brushing with Detergent sterilizer Water rinsingSterilization with Alcohol mixture Machine เครื่องจักร

25. 25 2. Sanitation of Food Factory in Japan Water washingBrushing with Detergent sterilizer Water rinsing Soaking in Detergent sterilizer Sterilization with Alcohol mixture Tools, Parts อุปกรณ์, ชิ้นส่วน

26. 26 For purchasing UENO FINE CHEMICALS INDUSTRY （ TAHILAND), LTD. Head Office: 33/129 26th Fl., Wall Street Tower Bldg., Suramong Road, Bangkok 10500 Thailand E-mail: info@ueno-fc.co.th Tel.: 02-266-2830, -237-6009 御清聴ありがとうございました “Thank you so much for your listening.” For technical information YOJIRO FURULAWA R&D Project in Asia aria Ueno Fine Chemicals Industry, Ltd. E-mail: furukawa@ueno-fc.co.th