Food industry

---

Thanks to the diversity of its modules, Sym’Previus provides answers to the needs of the food industry.

To help you to choose the module which meets your requirements, click on the step which applies to you. You’ll find a list of industrial issues redirecting you to the right module.

⊗ Formulation Do these food product characteristics allow microbial development? Which microorganisms can grow in this product? What is the impact of a change in the formulation on the potential development of a pathogenic microorganism? Can this microorganism grow in this food product? How can food product formulation (pH, aw, organic acid) be optimised at a given storage temperature to avoid microorganism development? What is the impact of a formulation change on the potential development of a pathogenic microorganism? What is the growth rate of the target microorganism in this food product? When will it exceed the regulatory threshold? What is the impact of a formulation change (pH, Aw, temperature, organic acid) on microbial growth? Determine the maximal rate of growth (µmax), the lag time (lag), the initial microbial number (NO), and the maximal (Nmax) from a growth kinetic obtained in a laboratory. Determine the optimal rate of growth (µopt) and the minimal lag time (lag min). For a growth kinetic under preparation, what are the most appropriate experimental points? Does this food product characteristic allow the development of Listeria monocytogenes?
⊗ Process / production Thermal treatment : What are the heat transfer coefficients (fh & jh) during a thermal treatment step? Calculate the pasteurisation/sterilisation value of a thermal treatment step. Which time/temperature couple should be applied to obtain the targeted sterilisation value? What is the temperature stage to reach the targeted sterilisation value? What is the impact of a thermal treatment: Does it destroy the intended microorganism? To what extent? What is the impact of the pH, aw and initial temperature on thermal treatment? Can this thermal treatment destroy Listeria monocytogenes? What is the impact of each step of the process on the growth or destruction of a bacterial species? What is the impact of a microbial recontamination? Which steps are hazardous? What is the target microorganism? What are the microbiological hazards I need to focus on?
⊗ Storage / transport What is the impact of a microbial recontamination? Can this product be stored at room temperature? What is the impact of a rupture in the cold chain on microbial behaviour? What is the probability of having a contaminated sales unit which exceeds the defined threshold throughout the product’s shelf-life and at the end of its Use by Date? What is the impact of different temperature scenarios (logistics, predicted or inaccurate utilisation by the customer) on food product contamination? What is the impact of a change in food shelf-life on the contamination levels of the sales units? What is the impact of a waiting time or a cooling time? What is the effect of temperature variation on microbial development? Will Listeria contamination exceed the regulatory level of 100 CFU/g at the end of its Use by Date? What is the proportion of contaminated sales units that will exceed the critical threshold for the targeted microorganism? What is the impact of different temperature scenarios (logistics, predicted or inaccurate utilisation by the customer) on food product contamination (by Listeria) ? What is the impact of food product characteristic variability on Listeria behaviour at the end of its Use by Date? What is the impact of a food shelf-life change on the contamination (by Listeria) levels in the sales units?