Successfully Evaluating and Monitoring Soy-Sterol and Wood-Sterol Food Additives to Reduce Potential Contamination
Nova Biologicals successfully evaluates and microbiologically-monitors soy-sterol and wood-sterol food additive for global specialty chemicals company with leading positions in fast-growing consumer and industrial markets and manufacturer of excipients.
Global specialty chemicals company with leading positions in fast-growing consumer and industrial markets and manufacturer of excipients used in foods, pharmaceuticals, cosmetics and nutraceuticals desired to routinely evaluate and microbiologically-monitor their soy-sterol and wood-sterol food additive.
Evaluate and reduce the potential for microbiological contamination of the food additive products.
Participating in the development of a facility Hazard Analysis and Critical Control Point Plan (HACCP). HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Nova Biologicals specifically developed the air and surface sampling methods, means and equipment related to the routine implementation of the HACCP Plan.
Reduced contamination potential by utilizing environmental monitoring test results as a guide for the routine cleaning and decontamination of the production areas. Determined the antimicrobial effectiveness of specific products to determine their role in food safety. US Pharmacopeia methods were performed by Nova to determine the microbiological characteristics of the products. Established a standardized format for environmental monitoring quality assurance. Provided on-site assistance for HACCP planning and sample collection.
Effective and consistent communication with quality assurance, manufacturing and management personnel significantly improved the utilization of Nova’s laboratory data. Laboratory data is valuable to all parties concerned when it is readily available and openly discussed. Potential contamination can be eliminated when environmental microbiological findings are reviewed, understood and addressed.
Continuing the routine monitoring and testing of the food additive production environment, as well as improving and refining HACCP planning and microbiological monitoring as additional information becomes available.