Post on 29-Apr-2022
6/25/2015
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68th RECIPROCAL MEAT CONFERENCE
Appendix B (Chilling) and Alternatives
ANDY MILKOWSKI, PH.D., UNIVERSITY OF WISCONSIN-MADISON
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AcknowledgementsCooling and Stabilization Research at the University of Wisconsin - Madison
2011-2015 Meat Lab and Food Research Institute
Research Support:
• Kraft Foods – Oscar Mayer
• Wisconsin Association of Meat Processors
• UW Food Research Institute
Jeff Sindelar Kathy Glass Nicole Baker Max Golden Katherine Kennedy
Amanda King Russ McMinn Ming Mu Katie Osterbauer Subash Shrestha
Jordan Sabez Amanda Skarlupka Shanna Sticka Di Wang Brandon Wanless
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Topics
What is Appendix B?
Stabilization Options for Uncured Products◦ Inhibitors to C. Perfringens Growth
Stabilization for Cured Products◦ Impact of Nitrite and Ascorbate/Erythorbate
Stabilization for Alternatively Cured Products
Modeling
[Federal Register Volume 64, Number 3 (Wednesday, January 6, 1999)] [Rules and Regulations] [Pages 732-749] From the Federal Register Online via the Government Printing Office [www.gpo.gov] [FR Doc No: 99-32] [[Page 732]] ----------------------------------------------------------------------- DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service 9 CFR Parts 301, 317, 318, 320, and 381 [Docket No. 95-033F] Performance Standards for the Production of Certain Meat and Poultry Products
AGENCY: Food Safety and Inspection Service, Agriculture. ACTION: Final rule. ----------------------------------------------------------------------- SUMMARY: The Food Safety and Inspection Service (FSIS) is amending the Federal meat and poultry products inspection regulations by converting into performance standards the regulations governing the production of cooked beef, roast beef, and cooked corned beef products, fully and partially cooked meat patties, and certain fully and partially cooked poultry products. Unlike the previous requirements for these products, which mandated step-by-step processing measures, the new performance standards spell out the objective level of food safety performance that establishments must meet, but allow establishments to develop and implement processing procedures customized to the nature and volume of their production. Establishments that do not wish to change their processing practices may continue following the previous requirements for these products, which will be disseminated as ``safe harbors'' in Agency guidance materials. …..
The Regulatory Basis for Appendix B
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C. Perfringens in RTE meatsVegetative cells and spores can be found in raw materials
Adapted from Taormina, Bartholomew, and Dorsa (2003)
Thermal processing destroys vegetative cells, but spores are heat shocked by thermal processing and germinate
Temperature range 15-55°C (59-131°F)◦ Optimal growth temperature 43-47°C (109-117°F)
Raw product category No. of samples % %
positive positive
for spores
Cured whole muscle 194 1.6 0 Cured ground or emulsified 152 48.7 5.3 Uncured whole muscle 81 14.8 0 Uncured ground or emulsified 18 38.9 16.7 All categories combined 445 21.6 2.5
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FSIS Appendix B Stabilization Guidelines
Goal: less than 1-log increase
Uncured Product Cooling Profile◦ Stage 1: 1.5 hours to cool 130°F to 80°F
◦ Stage 2: 5 hours to cool 80°F to 40°F
Cured Product Cooling Profile◦ Stage 1: 5 hours to cool 130°F to 80°F
◦ Stage 2: 10 hours to cool 80°F to 45°F
◦ Cured defined as 100 ppm sodium nitrite
◦ No other formulation limits are defined
0
20
40
60
80
100
120
140
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
De
gre
es
F
Hours Cooling
Cured
Uncured
68th RECIPROCAL MEAT CONFERENCE
Cook-in-bag Uncured Turkey Breast Cooling
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Hour SetTemp
(F)
Set Temp (C)
0 140 60
1 140 60
2 130 54.4
3 120 48.9
4 110 43.3
5 100 37.8
6 90 32.2
7 80 26.7
8 70 21.1
9 60 15.6
10 50 10
11 40 4.4
Cooling Curve Protocol for 10 Hour period
Cooling Curve Protocol for 12 Hour period
Hour Set Temp (F)
SetTemp (C)
0 140 60
1 120 48.9
2 110 43.3
3 100 37.8
4 90 32.2
5 80 26.7
6 70 21.1
7 60 15.6
8 50 10
9 40 4.4
Linear Cooling- Cook-in-bag Uncured Turkey Breast with added K Lactate
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Kennedy et. al. JFP 2013 76:1972-1976
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Kennedy et. al. JFP 2013 76:1972-1976
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Conclusion
2% Potassium Lactate in Cook-in-bag Uncured Turkey Breast enables slower chilling without >1 log growth of C. perfringens
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Time Point (hrs)
Temp(C)
Temp (F)
0 60 140
1 48.9 120
2 43.3 110
3 37.8 100
4 32.2 90
5 26.7 80
6 21.1 70
7 15.6 60
8 10.0 50
9 4.4 *held*
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J. Sabez 2012 Research Institute - unpublished
3% Cultured Sugar and Vinegar in Cook-in-bag Uncured Turkey Breast enables slower chilling without growth of C. perfringens
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Impact of Deviations to Cooling Uncured Products
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0
10
20
30
40
50
60
0 1 2 3 4 5 6 7 8 9 10 11 12
Tem
p (
°C)
Time (hrs)
Cooling Profile for Uncured Turkey
Treatment 1
Treatment 2
Treatment 3
Treatment 4
Treatment 5
Treatment Stage 1 (hours) Stage 2 (hours) Total Time (hours)
1(control) 1.5 5 6.5
2 1.5 7.5 9
3 1.5 10 11.5
4 3 5 8
5 4.5 5 9.5
K. Osterbauer 2014 Food Research Institute - manuscript in preparation
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0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11
Log
Gro
wth
(lo
g C
FU/g
)
Time (hours)
C. perfringens Populations in Uncured Turkey During Extended Cooling
1.5h; 5h
1.5h; 7.5h
1.5h; 10h
3h; 5h
4.5h; 5h
Stage 1 (hours)
Stage 2 (hours)
Total Time (hours)
1.5 5 6.5
1.5 7.5 9
1.5 10 11.5
3 5 8
4.5 5 9.5
K. Osterbauer 2014 Food Research Institute - manuscript in preparation
68th RECIPROCAL MEAT CONFERENCE
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11
Log
Gro
wth
(lo
g C
FU/g
)
Time (hours)
C. perfringens Populations in Uncured Turkey During Extended Cooling
1.5h; 5h
1.5h; 7.5h
1.5h; 10h
3h; 5h
4.5h; 5h
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ConclusionsBased on Uncured Turkey Breast Experiments
◦ 1st stage of Appendix B – necessary
◦ 2nd stage – less critical than stage 1
◦ Longer time in optimum range = increased growth
overall
◦ Listeria Growth inhibitors delay C. perfringens growth
during slower chilling
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68th RECIPROCAL MEAT CONFERENCE
Impact of Deviations to Cooling Cured Products
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N. Baker, 2014 Food Research Institute - manuscript in preparation
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N. Baker, 2014 Food Research Institute - manuscript in preparation
0
1
2
3
4
5
6
7
8
9
10
0 5 10 15 20
Log
Gro
wth
(lo
g C
FU/g
)
Time (hours)
C. perfringens Growth During Delayed Chilling in Cured Ham with 200 ppm Sodium Nitrite and 547 ppm Sodium Erythorbate
5h; 10h
5h; 12.5h
5h; 15h
7.5h; 10h
10h; 10h
5h; 10h (+ control)
Uncured positive control
Cooling time
Step 1; Step 2
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0
10
20
30
40
50
60
0.0
1.0
2.0
3.0
4.0
5.0
6.0
7.0
8.0
0 5 10 15 20 25
Tem
per
atu
re (
°C)
Log
Gro
wth
(lo
g-C
FU/g
)
Time (hrs)
C. perfringens Growth During Delayed Chilling in Cured Ham with Variable Sodium Nitrite and Sodium Ascorbate
100/0
100/250
100/375
100/547
150/250
200/250
Cooling Profile
ppmnitrite/erythorbate
K. Osterbauer 2014 Food Research Institute - manuscript in preparation
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Conclusions
For hams cured with >100 ppm NaNO2 and 547 ppm sodium erythorbate:
◦ Cooling in phase 1 can be extended by up to 5 hours, with no C. perfringens growth
and
◦ Cooling in phase 2 can be extended by up to 5 hours with
no C. perfringens growth
≥150 ppm nitrite + 250 ppm erythorbate is effective at preventing growth of C. perfringens in a cooling curve of 25 hours
68th RECIPROCAL MEAT CONFERENCE
Alternatively Cured Product Cooling
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Conventional vs. alternative curing effects on C. perfringens Growth during chilling
-2
-1
0
1
2
3
4
5
6
0 2.5 5 7.5 10 12.5 15
C. p
erfr
ing
ens
log
chan
ge f
rom
init
ial (
CFU
/g)
Cooling time (h)
Uncured
547 ppmpurifiedascorbate
100 ppmpurified nitrite
100 ppm naturalnitrite
100 ppmpurifiednitrite+547 ppmpurifiedascorbateKing, et al., 2015, JFP (in press)
0
10
20
30
40
50
60
0 5 10 15
Tem
per
atu
re (
°C)
Time (h)
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Cultured celery juice (ppm nitrite) Cultured celery juice (ppm nitrite) + cherry powder (ppm ascorbate)
Conventional vs. alternative curing effects on C. perfringensGrowth during chilling - impact of natural ascorbate from acerola cherry
-2
-1
0
1
2
3
4
5
0 5 10 15
C. p
erfr
inge
ns l
og
chan
ge f
rom
init
ial (
CFU
/g)
Cooling time (h)
-2
-1
0
1
2
3
4
5
0 5 10 15
C. p
erfr
inge
ns l
og
chan
ge f
rom
init
ial (
CFU
/g)
Cooling time (h)
King, et al., 2015, JFP (in press)
0
50+250
50
75
100
50+500
75+250
75+500100+250100+500
0+0
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0
1
2
3
4
5
6
7
8
Uncured PCN FE FE+PCN DV DV+PCN CSV CSV+PCN LV LV+PCN
Log
CFU
/g C
. per
frin
gen
s
Heat Shock Chilled
A
A
A
DD D D D D
D
D DD D
E
D
BCC
DE
C
B
Antimicrobials to inhibit C. perfringens growth in deli style turkey breast (uncured and alternatively cured with 50 ppm ingoing nitrite from pre-converted celery)
King, et al., 2015. JFP 78:946-953
Appendix B cured limits used for experimentalcooling protocol
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Alternatively Cured Conclusions
Effects of nitrite and ascorbate on C. perfringens growth inhibition are independent of the source (natural or purified)
The uncured chilling requirements of Appendix B are appropriate given the variable but generally <100 ppm ingoing nitrite from natural sources and inconsistent inclusion of a source of ascorbate in these products
Chilling using the cured requirements of Appendix B is feasible , however, combinations of ingredients in any particular situation needs to be validated
Questions and Discussion
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