Detecting foreign bodies in food.

Preface Contributor contact details Part I Management issues 1 Identifying potential sources of foreign bodies in the supply chain R. A. Marsh and R. E. Angold, RHM Technology, UK 1.1 Introduction 1.2 Sources of contamination in the food chain 1.3 The role of the manufacturer 1.4 Concluding comments 1.5 Sources of further information and advice 2 GMP, HACCP and the prevention of foreign bodies R. R. Gaze and A. J. Campbell, Campden and Chorleywood Food Research Association, UK 2.1 Introduction 2.2 The role of good manufacturing practice (GMP) and prerequisite programmes 2.3 The role of the hazard analysis and critical control point (HACCP) system 2.4 Future trends 2.5 Sources of further information © 2004, Woodhead Publishing Ltd 3 Managing incidents involving foreign bodies T. Hines, Leatherhead Food International, UK 3.1 Introduction: managing consumers, manufacturers and retailers 3.2 The crisis management team 3.3 The crisis management plan 3.4 Managing internal and external communications 3.5 Successful crisis management 3.6 Categories of consumer complaints 3.7 Conclusions 3.8 Sources of further information and advice 3.9 References and notes Part II Detection and identification 4 Metal detection J. P. Craig, Thermo Electron Corporation, UK 4.1 Introduction and the history of metal detection 4.2 Types of detection systems 4.3 The balanced coil system 4.4 Factors affecting the application of metal detection systems 4.5 Operational and quality control procedures 4.6 Future trends and conclusions 5 Magnets E. Apoussidis and I.Wells, Eriez Magnetics Europe, UK 5.1 Introduction: magnetic separators and the principles of magnetism 5.2 Methods of producing magnetic fields: permanent magnets and electromagnets 5.3 Safety and environmental issues 5.4 Types of magnetic separator used in the food industry 5.5 Factors affecting the use of magnets in food processing 5.6 Examples of magnet use for particular foods 5.7 Advantages and disadvantages of using magnets 5.8 Future trends 5.9 Sources of further information 6 Optical sorting systems S. C. Bee and M. J. Honeywood, Sortex Ltd, UK 6.1 Introduction 6.2 The principal components of optical sorting systems 6.3 Inspection systems: selection of wavelength bands, filters and illumination © 2004, Woodhead Publishing Ltd 6.4 The product feeding, ejection, cleaning and dust extraction systems 6.5 The electronic processing systems in sorting machines 6.6 Strengths and weaknesses of colour sorting 6.7 Future trends 6.8 Sources of further information 7 Applying optical systems G. Doménech-Asensi, Polytechnic University of Cartagena, Spain 7.1 Introduction: foreign bodies in fruits and vegetables 7.2 Developing sorting systems for the removal of foreign bodies 7.3 Foreign body detection in the processing of olives and potatoes 7.4 Future trends 7.5 Sources of further information and advice 7.6 References 8 Microwave reflectance R. Benjamin, University of Bristol, UK 8.1 Introduction 8.2 Microwave imaging techniques 8.3 Microwave inspection of food products 8.4 Strengths and weaknesses of microwave sensors 8.5 References 9 Nuclear magnetic resonance imaging B. Hills, Institute of Food Research, UK 9.1 Introduction 9.2 Principles of nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) 9.3 The use of NMR and MRI techniques in food processing 9.4 Factors affecting the development of low-cost on-line MRI foreign body sensors 9.5 Future trends 9.6 Sources of further information 9.7 References 10 Surface penetrating radar U-K. Barr, SIK and H. Merkel, Chalmers University of Technology, Sweden 10.1 Introduction 10.2 Principles of surface penetrating radar 10.3 Detecting foreign bodies using microwaves © 2004, Woodhead Publishing Ltd 10.4 Setting up radar systems in food processing 10.5 Strengths and weaknesses of the radar method 10.6 Future trends 10.7 Sources of further information and advice 10.8 References 11 Electrical impedance R. Dowdeswell, Kaiku Ltd, UK 11.1 Introduction: measuring the electrical properties of materials 11.2 Capacitance, resistance and impedance-based systems 11.3 Conclusion and future trends 11.4 Sources of further information 11.5 References 12 Ultrasound O. A. Basir and B. Zhao, University of Waterloo and G. S. Mittal, University of Guelph, Canada 12.1 Introduction 12.2 Principles of ultrasound 12.3 Types of ultrasonic transducer 12.4 Ultrasound signal processing to detect foreign bodies 12.5 The use of ultrasound techniques in food processing 12.6 Conclusions and future trends 12.7 References 13 Using X-rays to detect foreign bodies B. G. Batchelor, University of Cardiff, E. R. Davies, Royal Holloway, University of London and M. Graves, Spectral Fusion Technologies Ltd, UK 13.1 Introduction: principles of X-ray systems 13.2 Single axis X-ray systems 13.3 Dual axis X-ray systems 13.4 Dual energy X-ray imaging 13.5 Using X-ray systems in practice 13.6 Conclusions 13.7 Sources of further information 13.8 References 13.9 Appendix: factors affecting system performance 14 Separation systems R. O’Connell, Russell Finex Ltd, UK 14.1 Introduction: the need for separation systems 14.2 The location and design of separation systems 14.3 Traditional types of separation equipment © 2004, Woodhead Publishing Ltd 14.4 Innovative types of separation equipment: sieves 14.5 Innovative types of separation equipment: filters 14.6 Future trends 14.7 Sources of further information 14.8 Reference 15 Identifying foreign bodies M. Edwards, Campden and Chorleywood Food Research Association, UK 15.1 Introduction: definition and sources of foreign bodies 15.2 Approaches to foreign body identification 15.3 Foreign bodies of biological origin: identification and testing 15.4 Foreign bodies of non-biological origin: identification and testing 15.5 Effects of food processing on foreign bodies and future trends 15.6 Sources of further information and advice 15.7 Conclusions 15.8 References