Phosphoric acid E has a strong effect on pH and is commonly used to give a specific taste profile to cola-type beverages. Use of phosphoric acid remains controversial, since it has been associated with adverse health effects. Poor kidney function can raise levels of phosphorus in the blood, which in turn lowers calcium levels, increasing the risk of brittle bone disease.
Moreover, increased serum phosphorus levels, as well as other mineral abnormalities, can individually and collectively contribute to vascular calcification and cardiovascular disease [ 31 — 33 ]. Phosphoric acid and its derivatives were permitted in the European Union prior to and are therefore included in the program for reevaluation of food additives [ 35 ]. The use of colorings in soft drinks serves several important functions: i making the product more aesthetically appealing; ii helping to correct for natural variations in color or for changes during processing or storage; iii contributing to maintaining the qualities by which the drink is recognized.
There are three basic categories of colorings: natural colors, artificial colors, and caramels. Natural colorings can be extracted from plants, fruits, and vegetables and comprise two main categories: i yellow to orange carotenoids, extracted from plants; ii bright red to purple anthocyanins obtained commercially from a range of fruits and vegetables. Natural colorings are also added to soft drinks for their antioxidant properties [ 36 ].
Due to increasing consumer preference for natural colors, the trend in both the EU and the US markets in recent years has been for manufacturers and retailers to reduce the use of artificial colors in their products. Another coloring, Ponceau 4R E , is an allergen, which may elicit intolerance in people allergic to salicylates aspirin. It is also a histamine liberator, which may intensify symptoms of asthma.
Flavorings, in contrast to colorings, are used in comparatively small amounts, so consumer exposure is relatively low. European Union legislation defines the different types of flavorings as natural, natural-identical, and artificial.
The EFSA has also developed guidelines which specify the data the industry should submit in order to facilitate the safety evaluation of new flavorings [ 39 ]. Chemical preservatives are used to improve the microbiological stability of soft drinks. The types of chemical preservatives that can be used depend on the chemical and physical properties of both the preservative and the beverage.
The pH of the product, the presence of vitamins, the packaging, and the conditions of storage will determine what types of preservative, if any, should be used to prevent microbial growth. Sorbates are very effective preservatives against bacteria, yeasts, and molds. The antimicrobial effectiveness of sorbates depends on the physical and chemical properties of the beverage.
Sorbates and benzoates are often used in combination, especially in highly acidic drinks [ 40 ]. Sorbic acid affects yeast growth by inhibiting the uptake of amino acids and the function of sulfhydryl enzymes, while benzoic acid destroys the internal proton level of microbial cells [ 41 ].
Benzoic acid occurs naturally, notably in cranberries, cinnamon, plums, and currants and has been used to inhibit microbial growth for many years, including nonalcoholic beverages. Benzoate salts are particularly well suited for use in carbonated, nonalcoholic, and juice beverages. They are more stable than benzoic acid, more soluble in water, and work best at pH levels between 2 and 4.
According to Battey et al. However, benzoates react with ascorbic acid vitamin C and form benzene, especially if they are stored for extended periods at high temperatures. In the United States, the EPA has classified benzene as a known human carcinogen for all routes of exposure [ 42 ]. Despite the fact that producers have developed methods to prevent or minimize its occurrence, and the frequency and levels of benzene formation in soft drinks have not represented a risk to public health in the past, benzoates are being used more rarely in the industry.
This is partly due to new processing techniques, which have reduced the need to use benzoates in soft drinks production. However, these preservatives are still necessary to maintain quality in some beverages. DMDC is commonly used as a preservative in cold-sterilized soft drinks.
DMDC is very reactive and rapidly breaks down when added to a substrate, such as a water-based beverage. The principal products are methanol and carbon dioxide; however, the methanol concentrations after treatment with DMDC are of no toxicological concern. DMDC performs a broad range of antimicrobial actions against yeasts, mould fungi, and bacteria. Dimethyl dicarbonate penetrates into the cell and deactivates enzymes, leading to the destruction of the microorganism [ 43 ].
Various international regulatory bodies have evaluated DMDC and concluded that there are no health or safety concerns when this preservative is used in permitted food categories at prescribed usage levels. Sulfites are sulfur-containing compounds and have been used for centuries to reduce or prevent spoilage and to enhance the flavor or preserve freshness in fruit juices.
However, in recent years sulfites, as well as sorbates and benzoates, have been associated with allergic reactions in some people, especially sufferers of asthma [ 12 ]. The FDA requires labeling on any food containing a sulfite concentration of more than 10 parts per million ppm. EU legislation also states that the additives used in a product should be listed on the label so as to permit consumers to make informed choices and avoid certain additives when necessary [ 40 ].
The use of natural antimicrobial compounds in soft drinks has become a subject of concern for both consumers and industry.
This is due to two primary factors. Firstly, the misuse and mishandling of various preservatives have resulted in a remarkable rise in the number of microorganisms, including some foodborne pathogens, which are more tolerant to food processing and preservation methods. Secondly, increasing consumer awareness of the potential negative impact of synthetic preservatives on health, in contrast to the benefits of natural additives, has generated interest in the development and use of natural products.
Compounds derived from natural sources have antimicrobial properties against a broad range of foodborne pathogens and could be used as alternative preservatives, with the potential of enhancing the safety and quality of drinks [ 45 ].
Since the first scientific experiments on plant antimicrobial activity and chemical composition were documented in the second half of the 19th century, a wide range of food plants, including various berries and fruits, have been shown to inhibit microbial growth. Different plants belonging to various families possess strong antimicrobial properties.
For example, the Rosaceae family includes several species which are well known for their antibacterial activity, such as cloudberries Rubus chamaemorus , raspberries Rubus idaeus , strawberries Fragaria ananassa , blackberries Rubus fruticosus , chokeberries Aronia melanocarpa , and European rowan Sorbus aucuparia [ 46 , 47 ].
The list of plants which exhibit antimicrobial effects is long, over fruits and herbs [ 48 ]. The antimicrobial activity of plant extracts is based on phenolics simple phenols, phenolic acids, quinones, flavones, flavonoids, flavonols, tannins, and coumarins , terpenoids and essential oils, alkaloids, lectins, polypeptides, and so forth [ 49 ]. Clary, sage, juniper, lemon, and marjoram essential oils were shown by Lucera et al. The antimicrobial effects of these essential oils have been observed in the acidic pH range.
Synergism or additive effects may result from the combination of different active compounds. Although some active agents are known to influence smell or taste, this has rarely been the object of close study.
One solution to the problem may be to use combinations of different preservation systems, which would provide the benefits of each while at the same time appreciably reducing the amount of antimicrobial agent required. Various hydrocolloids, such as guar and locust gum, pectin, and xanthan, are used as stabilizers and thickeners, especially in diet drinks to improve mouthfeel and fruit juice drinks to reduce phase separation.
Antioxidants, most commonly ascorbic acid, are used to prevent the deterioration of flavors and colors, especially when drinks are packaged in oxygen-permeable bottles and cartons.
Some functional drinks use plant sterols and omega-3 fatty acids to promote heart health. Others include dietary fibres, such as inulin and maltodextrin, which are prebiotics that selectively modulate host microbiota, conferring health benefits [ 51 ].
Energy drinks also contain B-vitamins B3, B6, and B12 [ 52 ]. The main ingredients in sport drinks are carbohydrates in the form of glucose, fructose, and maltodextrin 5. In addition, an increasing number of other functional ingredients are being used in sports drinks. Energy drinks are promoted for their stimulating effects and claim to offer a variety of benefits including increased attention, endurance, and performance.
They are also associated with weight loss and entertainment. However, there are increasing reports of caffeine intoxication from energy drinks. In children and adolescents, who are not habitual caffeine users, vulnerability to caffeine intoxication may be markedly increased due to an absence of pharmacological tolerance.
Several studies suggest that energy drinks may serve as a gateway to other forms of drug dependence [ 55 ]. Cereal-based high-fibre ingredients are another area of interest. The market for probiotic foods and beverages is expanding rapidly. In the last decade, five hundred new probiotic food and beverages have been introduced around the world. Europe is currently the largest probiotics market, due to widespread public awareness of the benefits of probiotic yogurts and fermented milk.
Drinking yogurt is a popular soft drink in Europe and the USA. Yakult Japan, China , tibicos tibi Caucasus , kombucha China, Korea, Japan, Russia , and kvass Russia are further examples of fermented beverages of various origins. Unfortunately, many commercial products have been pasteurized or preserved chemically, destroying the bacteria.
Probiotic bacteria also do not survive well in natural fruit or vegetable juice environments. The viable cell counts of lactic cultures in fermented juice gradually decrease during the first few weeks of cold storage [ 58 , 59 ].
In research conducted by Mousavi et al. Considerable amounts of citric acid, a major organic acid in pomegranate juice, were consumed by all probiotic lactic acid bacteria.
Viable bacterial cells remained at their maximum level for 2 weeks but decreased dramatically after 4 weeks. However, it was found that the additives vitamin C, grape extract, and green tea extract improved rates of survival by probiotic bacteria. Harmonization of legislation on food contact material FCM , meaning that for specific food contact materials the EU fixes specific requirements which allow them to be considered to be generally in compliance with the rules in operation in all EU territories, began in the early s and has since been in a process of constant evolution.
Currently, EU legislation covers the following FCM: cellulose films, ceramics, plastics, elastomers and rubbers, coatings, and adhesives.
There are also EU regulations and directives for specific materials: ceramics, regenerated cellulose film, plastics, recycled plastics, and active and intelligent materials. Some directives cover single substances or groups of substances used in the manufacture of food contact materials. It would be difficult to present a complete introduction to US Food and Drug Administration FDA legislation and its practical use in the clearance of food contact materials, a task which is in any case beyond the scope of this paper.
These include components in adhesives, coatings, paper, and paperboard, as well as polymers, adjuvants, and production aids. Additional exemptions for substances are listed in separate inventories. Most convenience beverage bottles in both the United States and the European Union are made from glass and plastics.
Seven resin codes usually found on the bottom of containers and bottles are used to indicate the types of resin in plastics. Of these, the most commonly used in the food industry are i polyethylene terephthalate PET for soft drink bottles and water bottles; ii low density polyethylene LDPE for wrapping films and grocery bags; iii polypropylene PP for syrup bottles, yogurt tubs, and bottle caps; iv polystyrene PS for single-use coffee cups.
Soft drinks are also packaged in tin-free steel, aluminum, treated cardboard cartons, or foil pouches. Glass bottles seem to be the safest option for food packaging and storage, since there is no possible transferal of contaminating chemicals. Glass recycling is also more environmentally friendly than plastic recycling, which can release toxic chemicals. However, soft drinks containers are often stored under unpredictable conditions for several months before consumption, and this can have an effect on how they interact with the liquids inside.
It has been demonstrated that under certain conditions glass bottles can contaminate bottled water with Pb and Zr [ 64 ]. Other elements may be added to glass during the production process to determine color Fe, Cr for green colors, Co for blue colors. Reimann et al. The pH of beverages can also be assumed to play an important role in the release of elements from their containers. In most cases leaching increases considerably at a lowered pH of 3.
The leaching of chemical elements from mineral water bottle materials was also found by these authors to be temperature-dependent [ 66 ]. Polyethylene terephthalate PET bottles have been shown to contaminate water with Sb, with concentrations increasing with storage time [ 67 — 69 ]. It is also well known that acetaldehyde and antimony leach from PET bottles, although this process is not fully understood due to the number of contributing factors contact time, type of simulant, temperature, exposure to sunlight, and bottle color.
In light of these difficulties, further investigation is needed to understand the migration of degradation products from PET and ensure that it is safe for use in food and drinks containers [ 70 ].
Plastic bottles have other chemicals that can contaminate the beverages they contain. One example is bisphenol A BPA which can affect the natural communication system of hormones when ingested.
Phthalates also leach into the bottled water we drink after as little as 10 weeks of storage, or much faster if the bottles have been left in the sun. Phthalates are used as plasticizers to increase the flexibility of plastics, including PVC. As they are not chemically bound in plastics, they can leach into the environment. Moreover, phthalates are lipophilic compounds and have been found to bioaccumulate in fats. Exposure to phthalates can be detrimental to human health. The larger molecular weight phthalates, di 2-ethyl-hexyl phthalate DEHP , di-n-butyl phthalate DBP , diisononyl phthalate DiNP , are suspected carcinogens and are known to be toxic to the liver, kidneys, and reproductive organs [ 71 ].
More toxic chemicals leach from reused plastic bottles than from new. The bottle material may also influence the number and type of microorganisms in soft drinks, due to cells adhering to the bottle surface. Plastic bottles have higher surface roughness, hydrophobicity, and electrostatic charges than glass bottles and usually have higher microbial counts [ 72 ].
Nutrients from soft drinks are absorbed by and concentrate on plastic surfaces and therefore are more available to bacteria. Adsorption of organic matter is then the basis for adhesion of microorganisms to bottle surfaces.
In contrast, Jones et al. Their studies using scanning electron microscopy revealed sparse cell adherence to the surfaces of polyethylene terephthalate PET packaging, while biofilms represented around 0. The differing results of these studies suggest that bottles made from different resins may provide microhabitats suitable for specific microflora [ 74 ].
Microbial contamination of soft drinks usually originates during the production process. The raw materials, factory environment, microbiological state of the equipment and packages, and lack of hygiene are all possible factors [ 75 , 76 ]. Packaging materials such as cans and bottles can also be sources of contamination.
There are two main methods of producing soft beverages. In the first, the syrup is diluted with water, after which the product is cooled, carbonated, and bottled. In the second, a precise amount of syrup is measured into each bottle, which is then filled with carbonated water. The processes of blending of syrups and mixing with water, container washing, and container filling are all performed almost entirely by automatic machinery.
Returnable bottles are washed in hot alkaline solutions for a minimum of five minutes and then rinsed thoroughly. Single-use containers are usually air- or water-rinsed before filling.
The preparation of noncarbonated beverages requires similar processes. However, since they lack the protection against spoilage provided by carbonation, noncarbonated drinks are usually pasteurized, either in bulk, by continuous flash pasteurization prior to filling, or in the bottle. Cold aseptic filling is usually used, especially for sport drinks, teas, flavored waters, and juices.
The condition of raw materials and the production environment can directly or indirectly affect the safety of manufactured soft drinks.
However, when technological processes go wrong, the method of beverage production will have a significant impact on the type of spoilage microflora.
Spoilage is a metabolic process that causes beverages to be undesirable or unacceptable for human consumption, due to changes in sensory characteristics. Microbial contamination of raw materials can cause odors, gushing, and other undesirable defects in the final product.
Soft drinks are high in water activity and often rich in vitamins and minerals, so they present an attractive environment for microorganism [ 75 , 78 — 81 ]. Soft drinks can contain different types of microorganism, but aciduric microorganisms are the only significant spoilage microflora; although new, sometimes exotic ingredients used in soft drinks could introduce additional spoilage species.
The most important microorganisms with their typical effects on contaminated soft drinks are presented in Table 2. Yeasts are considered to be the primary spoilage microbes in carbonated products, mainly due to their ability to resist high carbonation and low pH levels.
Date: November 1st, Discipline: History. Date: October 19th, Date: October 22nd, Pages: 5. Date: October 25th, Pages: 3. Date: October 20th, Discipline: Management. Discipline: Business Studies. Pages: Date: September 30th, Qualified Writers. We care about the privacy of our clients and will never share your personal information with any third parties or persons. Free Turnitin Report.
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Free Features. Do My Paper. Essay Help for Your Convenience. Any Deadline - Any Subject. We cover any subject you have. Set the deadline and keep calm. In control Batch B , these microorganisms Enterotoxin detection were found at very lower concentrations and after Enterotoxins were detected using the automated 14 days their number reached 6. However, sensibility of Micrococcaceae in the Braz.
In substances against the pathogenic bacteria, agreement with works of Comi et al. As LAB were not used as starter culture in Papamanoli et al. In fact, well-adapted to sausages conditions, they were several species of LAB are part of the meat competitive. Nevertheless, both the coliforms were microflora. NMP was similar in both the batches, but in the Maximum counts of about 2. After 7 days of most cases.
These results met the requirement of ripening, no viable cells of total and the Brazilian legislation — sanitary microbiology thermotolerant coliforms were detected. These obtain the reduced contamination of undesirable results indicated that the strains of CNS were microorganisms. According to Olesen et al. These Staphylococcus strains produce limited quantities results also met the requirement of the legislation of acid.
The pH measured at the beginning of for fermented meat products during fermentation fermentation in both the batches was around 5.
According to Drosinos et and decreased to around 5. A slight increase in pH was observed in of selecting the raw materials of good the final product, with values around 5. These results were in agreement with manufacture. This could Results of the physicochemical analyses of Milano be due to the production of ammonia and other salami type during fermentation and ripening are basic compounds, such as peptides, amino acids, presented in Table 1.
During the ripening, pH aldehydes, amines and free fatty acids arising from showed low variation among the batches A and the proteolytic activity Mauriello et al. Values in parenthesis on the left are standard deviations S. During the fermentation and constant decrease during the maturation Table 1 , ripening nitrate is reduced to nitrite, which is the while protein, fat, ash, NaCl, Na and Fe content major active ingredient in salt mixtures increased during the ripening because of the effect Cammack, Nitrate and nitrite levels of dehydration.
Several very limited amounts of acid or, yet, to the low studies have demonstrated that S. Nitrate does not present antioxidant Mauriello et al. Nitrite concentrations needed for colour concentration appeared only after the 14th day development range from 30 to 50 ppm, 20 to 40 Fig. In fermented The peroxide value was also determined in this products, nitrite is reduced to nitric oxide through work. During the ripening, low peroxide values the action of nitrite reductase, also present in the were observed in batch A when comparing to strains of the family Micrococcaceae.
This batch B, which were significantly different reaction is faster in pH above 5. For the nitrite xylosus U5. Lipid oxidation leads to the formation reductase enzyme to act as reducer agent, the of peroxides which are reduced in the presence of counts of Micrococcaceae should be close to 6 log microorganisms with high catalase activity CFU. During Varnan and Sutherland, Catalase activity is the fermentation and ripening, the decrease in important due to its capacity of reducing hydrogen nitrite concentration in both batches could be due peroxide, which can be formed as a metabolite by to the action of a nitrite-reductase enzyme secreted LABs and other bacterial species in sausages.
In batch B, the decrease of nitrite sausages are interesting models for investigations, Braz. Polyunsaturated fatty acids were found in 9 ; C; C; C 9 ; C 11 ; C low concentrations. Free unsaturated fatty acids 9, 12 , Table 2. In both the batches, a are important precursors of flavour in fermented progressive increasing was observed in free fatty ripened meat products Molly et al.
Even considering that A and B, respectively, with palmitic acid C Staphylococcus strains played an important role in and stearic acid C representing the highest lipolysis Samelis et al.
A reduced content of SFF is desirable in indicated that the S. Similar results were reported for lipids. Similar results were reported by Montel et Milano salami Zanardi et al. In this case, lipolytic processes were not Hierro et al.
Molly et al. This indicated xylosus U5 Table 2. This enzymatic action that S. Although several bacteria selected due to Dellaglio et al.
Pagan-Moreno et al. In meat and Talon et al. Although S. Galgano should not be ignored Ferreira, Fernandes and et al. Chouliara et al.
Cunha et al. Very o controle, Grupo B, foi produzido sem culturas little, however, is known about the growth of CNS iniciadoras. O salame tipo Milano foi in food. As for the inoculated sausage These two characteristics are very preferido pelos degustadores. NR Use PPI processes to solve problems and improve departmental and business processes To fulfill the responsibilities of the position as defined in the Oxoid Health, Safety and Environmental policies and associated Codes of Practice.
Demonstrated practical approach to problem-solving Ability to communicate effectively with both internal and external contacts, including major international customers Ability to travel in support of these activities max. Obtain water, air and surface samples from designated sample sites within the facility on a daily, weekly, monthly and quarterly basis as part of the Environmental-monitoring program.
Conduct the required testing and incubation of these samples in accordance with specifications Read and document results of appropriately incubated samples.
Address all out of limits and positive test results by completing trending analysis OOL investigation , retest procedures, gram staining, thermal death testing, microscopic analysis etc. Review and sign off completed paperwork prior to being sent to the Documentation Centre Perform daily solution bio burden testing, examining total count, coliform count and spore count in accordance with SOP.
Ensure required documentation is completed, and required samples are accounted for. Maintain equipment and area for testing to ensure endotoxin free product and perform bacterial endotoxin testing per specification Perform solution Particulate Matter testing of finished goods and stability samples Perform required testing and complete documentation required for critical work request and protocols by prioritizing daily and weekly testing schedules to allow time for required tests Perform sterilizer qualifications to validate the sterilization process.
Maintain records and analyze qualification data to insure quality products Drive continuous improvement of environmental controls by performing real time risk assessments in classified areas.
Work on improvement projects and validations as assigned Maintain 6S within the lab areas assigned. Provide back-up coverage to the Sterility Assurance Department when needed Prepare, growth test and pH adjust a variety of media and buffer solutions, required for Sterility testing and Environmental monitoring. Rehydrate organisms and maintain stock cultures used for growth testing Maintain equipment inventories and order laboratory supplies as needed. Ensure equipment calibrations are performed in a timely manner.
Prepare and sterilize laboratory equipment to ensure its availability for use, dispose of biohazard materials appropriately, and perform monthly preventive maintenance. Monitor incubator and refrigerator charts and thermometers daily B. Degree in Microbiology or related subject Minimum of years Previous experience working in a Quality function Knowledge of Aseptic Technique and Microbiological Methods Previous experience in a manufacturing environment is an preferred Proficiency in MS Office Suite.
University Degree, B. Be the on-site technical expert for sterilization validations, controlled environments, routine microbial monitoring requirements, product release testing, providing direction for manufacturing for modifications to controlled environments and facility auxiliaries and determine requirements for environmental testing.
May have the opportunity to lead a small team Knowledge of and experience with microbiology laboratory testing for medical device company is required. Experience must include performing culture work ups and reports including identification and susceptibility testing on actual patients as opposed to food ,environmental, or research An extensive knowledge and understanding of clinical microbiology Good working knowledge of basic chemistry and of bio-chemicals used to identify microorganisms This individual must possess the interpersonal skills to be able to work as a Team contributor, and individual contributor.
In particular, a device regulated manufacturing facility Bachelor of Science degree in a microbiology, chemistry, medical technology, or biochemistry or related field is desired A minimum of 5 years of relevant clinical microbiology experience Strong organizational skills, Good laboratory techniques and operation of lab equipment Good problem solving ability, Good oral and written communication skills in English Good organizational skills and computer skills.
Use of risk-based approaches i. Qualified candidates must be legally authorized to be employed in the United States. Lilly does not anticipate providing sponsorship for employment visa status e. H-1B or TN status for this employment position Responsible for maintaining a safe work environment, working safely and accountable for supporting all HSE Corporate and Site goals Detailed knowledge and understanding of cGMPs and global compliance expectations for aseptic processing e.
Technical leadership skills Interpersonal skills including ability to effectively influence others Technical writing and presentation skills Ability to prioritize and attention to detail.
Records results in a trending monitor perspective Performs calibration and preventive maintenance activities of Lab equipments Analyses products, raw materials, packaging materials and stability samples according to laid down procedures in Impax testing methods.
Major in microbiology education is preferred Microbial Laboratory operation experience is required Computer skill such as: Word, Excel, etc Database knowledge is a plus English reading and understanding is required. Fluent speaking and good writing in English is a plus. Performing environmental monitoring in cleanrooms aseptic manufacturing Basic Knowledge of microbiological monitoring techniques and microbiological test procedures MS Office literacy Medium or Higher education degree with the basics of microbiology Communication skills, assertiveness Teamwork skills Experience of working in a similar position will be an advantage A intermediate knowledge of English speaking, comprehending, reading and writing is preferred.
Eur Experience to give microbiology insight to bacteria and other related areas Previous experience leading or managing projects Ability to coordinate continuous improvement activities related to aseptic conduct and technique, Microbiology testing, environmental monitoring and clean room classification Strong communication skills verbal and written and the ability to author scientific and technical reports.
Performs enumeration of Biological Indicators. Maintains user logs and BI history data. Performs evaluation of thermal resistance of spore formers. Ability to perform key routine tasks i. Microbiological analysis according approved laboratory method Release checked raw materials in time as same as final product CAPA in case of unacceptable microbiological results Ensure microbiological analysis for another MDLZ plant Ensure microbiological analysis in case of special situation Keep MDLZ procedures — focus on quality safety and environmental rules Calibrations and validation of laboratory equipment Must be fluent in English - both written and spoken University degree in Food, Veterinary, Medical or Chemical field Strong PC systems skills Word, Excel, PowerPoint Knowledge of legislation for the food industry is required.
Work schedule: Mon-Fri FSIS is a public health agency; you may be required to work occasional weekends or holidays Independently plans and carries out assigned microbial analyses on a variety of samples of meat, poultry, and egg products, including the very difficult, complex, or unusual samples and analytical requests submitted to the laboratory Performs the full range of microbial examinations of meat and poultry products and their ingredients to determine the presence, numbers and species of bacteria with particular emphasis on salmonella, listeria, staphylococcus, clostridium, E.
Performs all necessary quality control and quality assurance procedures of instruments, equipment and reagents Performs quality testing of media and reagents and performs lot acceptance on commercially acquired test kits and reagents. Under this system, the new hire is required to resolve any identified discrepancies as a condition of continued employment If you are selected, you may need to complete a Declaration for Federal Employment OF prior to being appointed to determine suitability for Federal employment and to authorize a background investigation.
False statements or responses on a resume or application can jeopardize employment and may be grounds for disciplinary action, including removal from Federal service A background investigation is a requirement for this position. Appointment will be subject to the applicant's successful completion of a background investigation and favorable adjudication. Failure to successfully meet these requirements could lead to adverse action proceedings including possible termination.
Carries out responsibilities in accordance with the organization's policies, procedures, and state, federal and local laws Collects purified water samples from the various USP Purified Water Loops used to manufacture or test drug products Prepares media used in the microbiological testing of bulk pharmaceutical chemicals, drug products and components Prepares samples for shipment to outside contract laboratory for microbiological testing Performs microbiological testing on water, bulk pharmaceutical chemicals and drug products Collects environmental samples for microbiological analysis May coordinate and perform the microbiological laboratory activities, equipment calibrations and certification May coordinate microbiological test with sub-contracted laboratories.
Assists supervision in expediting results Samples final products for the micro count test. The position is responsible for housekeeping and will serve as the plant coordinator.
The responsibility requires: monthly audits with department supervisors; written audit reports to the department supervisors Bioburden reduction. Perform microbial analysis to quantify and on occasion specialty latex device bioburden. Bachelor's of Science Degree in Biology or Microbiology years experience as a Microbiologist in a manufacturing plant years experience as a supervisor Proven ability to provide coaching and feedback and to influence others Excellent interpersonal, verbal, and written communication skills Capability to manage work objectives for self and direct reports Ability to prioritize multiple activities This position requires a candidate to be willing to complete a leadership selection process or have previous leadership experience.
Exp with low moisture foods highly desirable Solid hands-on laboratory microbiology skills bacteria, including major foodborne. Experience with microbiological rapid method validation, verification, and matrix extension.
Experience with design of microbiological challenge and shelf-life studies. Lab supervisory experience highly desirable Solid understanding of FSMA, thermal processing, HACCP, food safety and sanitation principles Ability to utilize in-depth knowledge, problem-solving skills and an awareness of PepsiCo priorities to achieve stated results and to provide microbiological insights and problem resolution paths Must demonstrate initiative, commitment, resourcefulness and a passion for supporting Innovation and improving the Quality of PepsiCo's brands.
Proven research project design, application and project mgmt skills Strong data interpretation skills. Travel within US is required estimated at Adhere to all company health and safety rules at all times. Assists in maintaining requirements for ISO Under the supervision of other scientists, works on problems of limited scope where analysis of data requires evaluation of identifiable factors.
Demonstrates potential for technical proficiency and scientific creativity Under the supervision of other scientists, carry out activities in support of the manufacturing of pharmaceutical products. These activities include compendial microbial testing of raw materials, in process materials, and finished products within scheduled timelines Perform environmental sampling and testing Perform USP water sampling and testing Perform identification of microorganisms Maintain notebooks within GMP standards and SOPs.
Accurately report results, and provide detailed records of results and conclusions Provides written and verbal updates on projects and activities as required Is familiar with Quality Systems such as: Compliance Wire, Trackwise , Documentum Assist other scientists, as necessary, for timely project completion and support other lab personnel as required Comply with Health, Safety and Environmental responsibilities for the position 0- 5 years applicable industry experience preferably in pharmaceutical microbiology Working knowledge and application of scientific principles and aseptic techniques General knowledge of compendial microbiology requirements Experience with computer software associated with word processing and spreadsheets.
Your other roles will include; isolation and storage of the symbiotic bacteria from the nematodes Creation of new culture lines as required Ensure all processes are completed to the highest standards in accordance with Health and Safety and Operating procedures A degree in Microbiology or other relevant Bioscience degree You will have previous laboratory experience either gained as part of your degree studies or in industry You must have excellent attention to detail and highly developed organization skills You will be a confident and decisive individual who is able to work on their own initiative as well as someone who works well as part of a team It is essential that you have a good working knowledge of Microsoft office software packages You should also have a good understanding of Health and Safety issues.
Education to include at least 10 semester credit hours or 15 quarter credit hours in microbiology One or more years work experience in a microbiology lab Familiarity with veterinary medicine Experience with medical or laboratory database Experience in sterile technique and handling biological specimens. A Bachelor's degree or higher in Microbiology or another biomedical laboratory science provided that at least 20 semester or 30 quarter credit hours in microbiology are included Experience applying knowledge of various microbiology disciplines to modern instrumentation Experience participating in microbiological studies including instrumentation and method development Demonstrated experience present technical information clearly, both orally and in writing Experience in the following.
Prepare bacterial culture media, grow cultures, and handle solutions and reagents Perform mammalian cell cultures and cell-based assays including cytotoxicity and toxin neutralization assay Work with blood, serum, and plasma samples, performing serological assays ELISA and toxins neutralization.
Generate appropriate sampling plans and continuously review them so as to meet the demands of the process. Ensure adherence to microbiology sampling plans Study process behaviour through QC results so as to advise staff on process capabilities and recommend necessary changes meant for improvement in quality and lowering of costs Initiate process investigations and surveys aimed at solving recurring process deviations Generate and implement appropriate sampling plans to meet process demands.
The incumbent must be able to interface positively with peers, clients, regulatory agencies, vendors, and staff from other departments. Experience in a manufacturing environment Microbiological testing lab experience in the pharmaceutical industry Ability to work off shift, holidays and facility shut downs. Relevant experience in radiation Gamma and E-beam or other modalities and experience in a microbiology laboratory Experience with microbiological testing of medical devices, manufacturing processes, systems, and facilities.
Leading the microbial characterization of microbial seed treatment formulations and the evaluation of their interaction with the seed Working collaboratively across Monsanto to arrange and conduct testing supporting current commercial products, as well as the development and advancement of new formulation candidates.
Familiar with cleaning and sanitization validation approaches.
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