Processed Product Safety

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Processed ProductSafety

• Lynn Knipe
• Animal Sciences 555.02
• Ohio State University

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Types of Potential Hazards

• Biological - L. monocytogenes, Salmonella, E.
  coli 0157H7, Staphylococcus, Clostridium
  perfringens, Campylobacter
• Chemical - cleaners, restricted ingredients,
  allergens, antibiotics
• Physical - glass, metal, bone

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Biological Hazards

• Food must support pathogen growth.
• Need optimal pathogen growth temperatures.
• Need sufficient time for pathogens grow or
  produce toxins.

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Pathogens vs. Spoilage Organisms

• Spoilage organisms cause color, aroma and
  flavor changes.
• Pathogens cause illness and sometimes death.
• Pathogens not competitive.

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Spoilage

• Quality changes due to m.o. growth and
  byproducts of growth
• Oxidation of color/fat, flavor changes.
• Total plate counts do not always indicate shelf
  life or safety.

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Food Intoxication

• Toxin ingested in food.
• Short incubation period
• no fever
• Staph. poisoning botulism

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Food Infection

• Bacteria ingested in food.
• Toxin produced in stomach.
• Longer incubation/fever
• Salmonella, E. coli, Campylobacter

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Types of Microorganisms

• Pathogens
• Listeria monocytogenes, Salmonella, E. coli
  0157H7, Staph, Campylobacter, C. perfringens,
• Spoilage organisms
• Pseudomonas, Lactobacillus
• Useful cultures
• Pediococcus, Micrococcus

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What organism(s) should the meat industry be most
concerned about?

• E. coli O157H7?
• Salmonella - 24 hr. Flu?
• Campylobacter?

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1997 FBI Data

• Listeria - 15 ds
• Salmonella - 12 ds
• E.coli 0157H7 - 4 ds
• Campylobacter - 1 d
• Shigella - 1 death
• CDC - 9,000 deaths - 94

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In the US, in 2004

• 42,197 reported cases of Salmonellosis
  (14.5/100,000 people) ranking 4th - (12 deaths
  (97)
• 2,544 reported cases of E. coli O157H7
  (0.9/100,000 people) ranking 20th (4 deaths -
  97)
• 753 reported cases of Listeriosis (0.3/100,000
  people) ranking 28th - (15 deaths (97)

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Prevalence of E. coli O157H7 in Ground Beef
Percent Positives
Continuous Improvement
Results of raw ground beef products analyzed
for E. coli O157H7 in federal plants.
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Prevalence of Listeria monocytogenes in RTE Meat
and Poultry Products
Percent Positives
Continuous Improvement
FSIS results of ready-to-eat products
analyzed for Listeria monocytogenes Risk
Based Sampling Program began in 2004. Blue bar
represents randomly selected samples, comparable
to previous years. The combined pink plus blue
bar represents samples targeted to higher risk
categories.
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Prevalence of Salmonella in Ground Beef
Continuous Improvement
FSIS results of ground beef analyzed for
Salmonella
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Prevalence of Salmonella in Market Hogs
FSIS results of market hogs analyzed for
Salmonella
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Prevalence of Salmonella in Broilers
FSIS results of broilers analyzed for Salmonella
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Incidence of Foodborne Illness 1996-2005 E. coli
O157
Incidence per 100,000 Population
National Health Objective 1.0
Preliminary FoodNet Data on the Incidence of
Foodborne Illnesses --- Selected Sites, United
States, 2005
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Incidence of Foodborne Illness 1996-2005
Listeria
National Health Objective .25
Incidence per 100,000 Population
Preliminary FoodNet Data on the Incidence of
Foodborne Illnesses --- Selected Sites, United
States, 2005
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Incidence of Foodborne Illness 1996-2005
Campylobacter
National Health Objective 12.3
Incidence per 100,000 Population
Preliminary FoodNet Data on the Incidence of
Foodborne Illnesses --- Selected Sites, United
States, 2005
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Incidence of Foodborne Illness 1996-2005
Salmonella
National Health Objective 6.8
Incidence per 100,000 Population
Preliminary FoodNet Data on the Incidence of
Foodborne Illnesses --- Selected Sites, United
States, 2005
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Food-Borne Illness Cases in US, Traced Back to

• processing plants - 5
• home preparation - 20
• away-from-home prep - 75

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Why so much concern in US about food safety?

• less agricultural society
• less time for interest in cooking
• expect longer shelf-life convenience, but
  fresh natural
• not handled as mom did

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Why so much concern in US about food safety?

• We eat fewer meals at home.
• More quick service meals, prepared by younger
  cooks
• An emotional issue
• TV Sweepsweeks magazine headlines
• my child my grandmother

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New Fight Bac Campaign

• Clean hands and food contact surfaces
• Dont cross contaminate
• Cook to proper temperatures
• Chill promptly (lt2 hrs)

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Processed Meat Microbiology Lines of Defense

• minimize contamination
• raw materials finished
• processing interventions
• salt, nitrite, lactate, cooking
• suppress growth
• packaging, temp. control

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Where Contamination Can Happen?

• plant design construction
• equipment design
• raw materials
• maintenance
• employee hygiene
• cleaning sanitizing

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Processing Interventions

• Salt, nitrite, lactacte, phosphates
• floral shift Gram- to Gram
• lag phase after curing
• Fermenting drying
• pH and aw reduction
• competitive inhibition

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Processing Interventions

• Cooking
• 144 to 160ºF (140ºF for 12 min)
• 95 reduction
• more susceptible to contamination
• Certified pork if not gt137ºF (58C), frozen
  storage (time requirements) or 3 salt

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Processing Interventions

• Cooling (stabilization)
• slow C. perfringen growth
• Freezing
• slows growth, doesnt always destroy organisms
• Irradiation
• beef, pork, poultry spices, not processed meat
  products.

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Hurdle Effect or Barrier Concept

• Synergism using 2 or more intervention
  methods.
• Multiple hurdles decrease the chance of
  resistant pathogen strains.

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Pathogens Specific to Product Types

• Fresh Beef E. coli O157H7
• Fresh Pork Salmonella
• Fresh Poultry Salmonella, Campylobacter
• Fully Cooked Products Listeria monocytogenes,
  Clostridium perfringens

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Other Hazards

• Chemical - cleaners, restricted ingredients,
  allergens, antibiotics
• storage, inventory, training
• Physical - glass, metal, bone
• no glass in Meat Lab