Muscle Foods Safety Presented by: Dana J. Hanson, Ph.D. NCSU Extension Meat Specialist.

Muscle Foods Safety

Presented by:

Dana J. Hanson, Ph.D.NCSU Extension Meat Specialist

Foodborne DiseaseAnnual Case Estimates

76 Million Cases Annually - United States

Campylobacter 2,435,926

Salmonella 1,412,498

Clostridium perfringens 248,520

Staphylococcus aureus 185,060

Yersinia enterocolitica 96,368

Escherichia coli O157:H7 73,480

Listeria monocytogenes 2,518

Clostridium botulinum 58

Foodborne DiseaseAnnual Cost Estimates

$8.4 Billion

Salmonella $2,853,400,000

Listeria monocytogenes $2,333,200,000

Staphylococcus aureus $1,500,000,000

Campylobacter $1,215,300,000

Escherichia coli O157:H7 $329,700,000

Clostridium perfringens $123,000,000

Clostridium botulinum $87,000,000

Sources of contamination

Sources of contamination

Feed &Equipment

InsectsDomestic Animals

Rodents

Wild Birds

Soil Air

Water

Humans

Wild Animals

Location of Bacteria on a Live Animal

SurfaceHairHide/SkinFeet

Gastrointestinal tract

* Muscle tissue - “essentially sterile”

Bacteria on Carcass

• Skin scalded/dehair or remove

• Clean surface

• Freshly inoculated with bacteria

Contamination During Cutting

Sterile Interior

Knife

Exterior bacteria

Contamination During Grinding

Ground Meat

Contamination throughout

Salmonella spp.

• Salmonellosis

• Illness usually occurs 6 to 72, usually 12-36 hours after ingestion of contaminated foods

• It is estimated that 2 to 4 million cases occur annually in the U.S.

• Acute symptoms– Nausea– Vomiting– Abdominal cramps– Diarrhea– Fever

Listeria monocytogenes

• Listeriosis• Onset ranges from a few days to 3 weeks• There are at least 1600 cases of listeriosis

with 415 deaths per year in the U.S.• Symptoms (preceded by flu-like symptoms)

– Septicemia– Meningitis– Encephalitis– Spontaneous abortion or stillbirth– Intrauterine or cervical infections (pregnant women)

Yersinia enterocolitica

• Yersiniosis• Illness usually occurs 24 to 48 hours after ingestion of

contaminated food• Approximately 17,000 cases occur annually in the U.S.• Symptoms:

– Gastroenteritis

– Diarrhea and/or vomiting

– Fever and abdominal pain

are hallmark symptoms

Campylobacter jejuni/coli• Campylobacteriosis

• It is estimated that 2-4 million cases occur every year in the U.S.

• Illness usually occurs 2 to 7 days after ingestion of contaminated food

• Symptoms– Diarrhea

– Fever

– Abdominal pain

– Nausea

– Headache

– Muscle pain

Staphylococcus aureus• Intoxication by consumption of heat

stable, preformed toxin in food• Symptoms

– vomiting (“projectile”)

– nausea

– abdominal cramps

– and diarrhea 1-6 hours after eating food contaminated with toxin

– “Two-bucket disease”

• Bacteria killed by mild heat. Toxins are very heat stable.

• Will grow with or without air; toxin not usually produced in acid food; bacteria are resistant to high salt (up to 15%)

Clostridium perfringens

• Perfringens food poisoning• Toxin production in the digestive tract during sporulation

following ingestion of vegetative cells in food.• Heat resistant spore• Spores survive normal cooking procedures, including boiling• Grows well without oxygen• Optimum temperature for growth is 110-120oF• Symptoms occur 6-24 hours and is generally

self-limiting (24 hrs) :– intense abdominal cramps

– diarrhea (“explosive”)

Prevention of Foodborne Disease

Salmonella

Campylobacter

Escherichia coli O157:H7




Staphylococcus aureus enterotoxin

*Reduction in levels of contamination

*May reduce risk

*No guarantee of absence

Extreme care in slaughter and processing - Strict sanitation


Salmonella

Campylobacter






*Elimination of heat-sensitive organisms

*Cross contamination must be controlled

Sufficient heating during cooking step


Salmonella

Campylobacter






*Prevents growth to high numbers

*Prevent toxin production

Proper handling and storage (cooling)

Most Common Problem Areas

Undercooking

Cross-contamination

Temperature Abuse


Undercooking

• Human pathogens may be part of the natural flora of the live animal

• If raw products of animal origin are not properly cooked, held, cooled, and stored, they can cause foodborne illness.


Cross-contamination

• General sanitation» equipment, utensils, and

surfaces» raw foods» environment

• Personal hygiene

• Pest Control


Temperature abuse

• Cold storage» Smaller, flat containers» 32-40oF» environment

• Hot holding

» 130oF or above

Hazard Analysis Critical Control Point (HACCP)

Approach

Origin of HACCP -Food for the Space

Program-• Concept was Developed in 1959

– Dr. Howard Bauman

• Pillsbury, under contract from NASA– 1st Concern: Food crumbs in zero

gravity– 2nd Concern: Microbiological safety

http://www.nasa.gov/

http://www.nasa.gov/

HACCPA systematic approach to the identification,

evaluation, and control of food safety hazards.

Pathogen Reduction; HACCP Final Rule

• All plants must adopt and follow, written Standard Operating Procedures for Sanitation (SSOP’s)

• As of January 25, 2000 all Federally Inspected Meat Processing facilities must have adopted HACCP (a system of process controls to prevent food safety hazards)

Total Mgmt Commitment

Cleaning& Sanitation

Personnel Hygiene

Pest Control

Bio,chem,phys hazards

HACCPEducation & Training

Temperature Control

…….support programs provide a good foundation for HACCP to be built on……….without a good foundation it is like building a skyscraper in a swamp…….

HACCP Support Programs

• Pre-requisite programs• Good Manufacturing Practices (GMP’s)• Standard Operating Procedures (SOP’s)• Sanitation Standard Operating

Procedures (SSOP’s)

Sanitation Standard Operating Procedures (SSOP’s)

9 CFR Part 416—Sanitation• Grounds and Facilities

– Grounds and Pest Control– Construction– Walls, Floors, Ceilings, Doors and Windows – Rooms and Compartments (processing,

handling and storage)– Lighting– Ventilation– Plumbing– Sewage Disposal– Water/Ice Supply– Dressing Rooms

SSOP’s

9 CFR Part 416—Sanitation (cont.)

• Equipment and Utensils

• Sanitary Operations

• Employee Hygiene

• Tagging Insanitary Equipment, Utensils, Rooms or Compartments

Corrective Action for SSOP’s

• Prevent Adulterated Product From Entering Commerce

• Ensure Facility and Equipment Sanitation is Restored

• Establish Procedures to Prevent Recurrence

Product Movement• Move inedible product away from edible

product

• Avoid floor splash

• Avoid working on the floor

• Minimize contact with equipment and building

• Assure carcass spacing in coolers and monitor

• Minimize opportunities for pathogens to be transferred from one area of the plant or one stage of production to another area of the plant or another stage of production

7 Principles of HACCP

1. Conduct a Hazard Analysis

2. Identify Critical Control Points

3. Establish Critical Limit

4. Establish Monitoring Procedures

5. Establish Corrective Action Procedures

6. Verification

7. Record Keeping

HACCP Principle #1

Conduct a Hazard Analysis

HACCP Principle #2

Identify Critical Control Points

Critical Control Point (CCP)

Critical Control Point• Any step in the process at which

biological, chemical, or physical factors can be controlled.

HACCP Principle #3

Establish Critical Limits

Critical Limits

• Critical Limit A maximum and/or minimum value to which hazards must be controlled at a CCP… To prevent, eliminate or reduce to an acceptable level, the occurrence of a food safety hazard

• Deviation Failure to meet a critical limit

HACCP Principle #4

Establish Monitoring Procedures and Frequency

Purpose of Monitoring

• Allows Management to Follow HACCP Operation

• Determine loss of control if and when it occurs

• Provides written documentation for verification--proves that you did what you said you were going to do

HACCP Principle #5

Corrective Action

Corrective Action• Identify and Eliminate the Source of the

Deviation

• Ensure CCP is Under Control Following Corrective Action

• Establish Procedures to Prevent Recurrence

• Prevent Adulterated Product From Entering Commerce

HACCP Principle #6

Establish Verification Procedures

Verification

…..on-going activities designed to ensure that the HACCP plans is being implemented properly (e.g. compliance checks and audits).

• Verification of Prerequisite programs• periodic (annual) review of written procedures and quality

systems)

• Records of monitoring records

• Evaluation of day--to-day activities at each CCP• Calibration of instrumentation;review of records;

independent check of monitoring activity

Performance StandardsRAW carcasses and ground:• Salmonella spp. - carcasses, some ground

product

• generic Escherichia coli - carcasses

• E. coli O157:H7 - in raw beef

RTE products and environment:• Listeria monocytogenes, Salmonella spp.

and E.coli O157:H7 (patties) - zero tolerance RTE

• Environmental testing for Listeria spp. in order to verify SSOP’s

HACCP Principle #7

Record Keeping

Recordkeeping

……if you didn’t write it down……..it didn’t happen!!!• temperature monitoring records - cook; chill;

room; product; water…..etc.• cook charts• thermometer calibration records• oven prove calibration records• pH meter records• oven validation records• metal detector • corrective actions• ………………..

Muscle Foods Safety Presented by: Dana J. Hanson, Ph.D. NCSU Extension Meat Specialist.

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