retail foodservice reduced oxygen packaging 2012

© 2012 Brian A Nummer PhD

ROP HACCP: HAZARDS, PREVENTIVE

MEASURES, & EDUCATIONAL OPPORTUNITIES


Food Microbiologist, Food Scientist, ROP geek


Is ROP as dangerous as some think? Will botulism kill all of our diners? Why is a bag filled with food more dangerous than a deep steam pan filled with food? These questions and more will be answered together with practical guidance and descriptions of educational opportunities relating to ROP in retail and foodservice settings.


ROP

Vacuum packaging

Cook chill

Sous vide


reduced oxygen

refrigeration extended storage


Hazards

Control

Training1h 50 m


Biological (microbiological)

Chemical

Physical


Vegetativebacteria

Sporeformingbacteria

Viruses

Parasites


reduced oxygen

refrigeration extended storage

Vegetative bacteria

Sporeforming bacteria


reduced oxygen refrigeration extended storage

Cb

Lm


Cb

Produces most potent toxin known

Strict anaerobe

Produces spores

Strains E and some B are psychrotrophic


Infectious bacteria (invades body)

Facultative anaerobe

Does not produces spores

All strains are psychrotrophic

Lm


Controls

Training

Hazards


pH minima for pathogen growthClostridium

perfringens

5.5 –

5.8

Clostridium

botulinum all types4.6

Vibrio vulnificus 5.0Staphylococcus

aureus (toxin)4.6

Campylobacter 4.9 Escherichia coli 4.4

Shigella 4.9Listeria

monocytogenes

4.39

Bacillus cereus 4.9 Yersinia enterocolitica4.2

Vibrio

parahaemolyticus

4.8Salmonella 4.2


1

2

3

4

5

6

7

8

9

10

11

12

13

14


WATER : Bacteria need water to grow.

However, its not as simple as percent moisture (water)


AwFresh meats, milk,

and veggies0.99

Cured meats 0.95-0.97

Cake Icing and honey 0.75

Parmesan cheese 0.75


Aw minima for pathogen growthClostridium

botulinum type E0.97

Clostridium

perfringens0.94

Shigella & Yersinia 0.97 Bacillus cereus 0.93

Vibrio vulnificus 0.96Clostridium

botulinum type A/B0.93

Escherichia coli 0.95Listeria

monocytogenes0.92

Salmonella 0.94Staphylococcus

aureus (toxin)

0.88

Vibrio

parahaemolyticus0.94


WPS minima for pathogen growthClostridium

botulinum type E5

Clostridium

perfringens7

Shigella & Yersinia 7-8 Bacillus cereus 10

Vibrio vulnificus 5Clostridium

botulinum type A/B10


monocytogenes10

Salmonella 8Staphylococcus

aureus (toxin)

10

Vibrio

parahaemolyticus10 WPS=water phase salt


Clostridium botulinum psychrotrophic

Listeria monocytogenes

pH 4.6 4.39

Aw 0.97 0.92Salt (WPS) 5% 10%


Hurdle Barrier

Multiple Hurdles= Barrier


PHF for cook-chill and sous vide (Table A)


PHF for vacuum packaging (Table B)


Temperature minima for pathogen growth

Clostridium

botulinum type E38

Clostridium

perfringens50

Shigella 43 Bacillus cereus 39.2

Vibrio vulnificus 46.4Clostridium

botulinum type A/B50


monocytogenes34

Salmonella 41.4Staphylococcus

aureus (toxin)

44.6

-in °F Yersinia enterocolitica 29.7


Required refrigeration temperature to prevent growth

PsychrotrophicClostridium botulinum ≤38°F

Listeria monocytogenes ≤34°F


FDA Data

1 week 2 weeks


Predicted time to botulism toxin – Skinner and Larkin

4°C 5°C (41°F) 6°C 7°C 8°C 9°C

13 days 9 days 6 days 5 days 4 days 3 days


Multiple Hurdles= Barrier


Clostridium botulinum psychrotrophic


At ≤41°F ≤41°FAt pH ≤5.0 ≤5.0

Growth


Cooking temperatures lethal to hazards

TempFood Code cooking

temperatures 3-401.11Listeria

monocytogenes

Psychrotrophic C. botulinum and spores

145°F Fish and meat

155°FTenderized, injected or ground meats

165°FPoultry, stuffed meats and stuffing containing meat

194°F (10 min)

Not in food code


Listeria monocytogenes Listeria monocytogenesAnd C. botulinum


Chef recommended fish sous vide cooking

Water bath Temp.

Tuna 50 °C (122°F) 11 min.

Cod 56°C (139°F) 10 min.

Halibut 56°C (139°F) 8 min.

Sea Bass 60 °C (140°F) 15 min.



Lactate and diacetate


+ lactate/diacetate


Clostridium botulinum

Nitrite

Curing saltPrague Powder 1


+200 ppm nitrite

+ nitrite

no nitrite


Purchase SpecificationsCompany ABC

Deli meats must have nitrite at a level to prevent C. botulinum and

any combination of lactate and diacetate that prevents the

growth of L. monocytogenes.

C. botulinum

L. monocytogenes


No background flora

106 background flora

7 days


• 1.5 days• NEHA certification• Available in your area• Industry invited• Agenda

• Overview• Hazards• Controls• ROP in Food code• HACCP


Available soon

retail foodservice reduced oxygen packaging 2012

Education

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