New code of practice introduced for pasteurisation

By Noli Dinkovski

- Last updated on GMT

Manufacturers utilising pasteurisation must follow a new code of practice
Manufacturers utilising pasteurisation must follow a new code of practice

Related tags: Food safety

Food manufacturers that operate pasteurisers are now required to follow a code of practice to control the threat of legionella after a British Standard update.

Whereas previous incarnations of the standard didn’t apply to food processing, the latest update – BS 8580-1:2019 – includes an annexe that now applies to food firms that use pasteurisation equipment.

The updated standard recognises the need for pasteurising in food processing to kill off bacteria in the produce.

It notes that the pasteurising process has the potential to promote legionella growth in the water system because it takes the produce through various heat and cooling cycles, which rely on water as the temperature source.

Any prevention strategy should begin with a board-level member taking responsibility and assembling a team to manage water quality, risk assessment, monitoring and periodic reviews of the water system, said water treatment firm Clearwater Technology.

Meanwhile, baked goods manufacturer Everfresh has partnered with Campden BRI and thermal processing technology provider Holmach to improve the nutritional qualities and shelf-life of baked goods using sprouted grains and pasteurisation.

Related topics: Food Safety

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