Stručni rad
HALAL HYGIENE AND SANITATION
Tharwat Mamdouh Al-Bataineh
; Food Regulatory, Specialist Food Safety and Halal Regulations; Ministry of Climate Change & Environment, United Arab Emirates. Dubai Al Ruwayyah 2 Area Beside Zayed University, Dubai – AlAin Road, Dubai
*
Daryl DeJean
; Daryl DeJean | VP Product Development – PathogenFocus – USA -North Carolina
* Dopisni autor.
Sažetak
Today, due to advances in non-thermal plasma (NTP) or atmospheric cold plasma (ACP), the halal industry
can experience significant improvement in its standard operating procedures for air, surface and water
disinfection and decontamination.
Providing a continuous, pervasive, stable and consistent level of biosecurity further ensures the prevention
and reduction of harmful volatile organic compounds and microbes throughout the food supply chain.
Proven against the most common food safety issues, from slaughter to processing, packaging and
transportation, your halal food products can now experience the best possible disinfection and hygiene.
These activities will contribute directly to the achievement of the strategic objective of food biosecurity,
which aims to enable inclusive and efficient agri-food systems and is consistent with the Halal Regulation
in specific aspects. This occurs through an organizational output: international standards, agreements and
voluntary policies formulated to improve countries' access to and functioning of international markets.
Through the issue, new and revised international standards and new technical procedures for food safety,
quality and phytosanitary health are formulated and agreed by countries, serving as a reference for
international harmonization.
The use of NTP or ACP improves all processes through its ability to quickly neutralize microbes, affect
the actual product in the process, improve indoor air quality, provide plasma activated water and neutralize
microbes that can affect the quality of the product. The latest area of research from the United States
Department of Agriculture (USDA) is the use of NTP or ACP to improve the shelf life of produce. Due to
the organic nature of the disinfectant produced in the plasma chamber, it was determined that the product
does not undergo any physical or nutritional changes that can occur with irradiation. Non-thermal plasma
(NTP) technology provides an innovative and effective dry surface cleaning method that offers several
advantages over traditional wet cleaning techniques and also offers a unique and effective method for
treating water, particularly in the contexts of disinfection and pollutant degradation. So NTSP helps in
maintaining rigorous hygiene standards required in the halal food industry. During this session, you will
learn how is Non-thermal plasma (NTP) technology is increasingly recognized for its potential in
biosecurity applications due to its ability to inactivate a broad range of pathogens and about the extensive
benefits and ongoing developments and improvements that USDA says are possible for using non-thermal
plasma or cold atmospheric plasma to integrate this technology into halal food products.
Ključne riječi
Hygiene; Halal; Non-thermal plasma; Atmospheric cold plasma
Hrčak ID:
330985
URI
Datum izdavanja:
31.5.2024.
Posjeta: 34 *