welcome bill kinross, publisher rita jane gabbett, executive editor
TRANSCRIPT
Welcome
Bill Kinross, Publisher
Rita Jane Gabbett, Executive Editor
An Integrated Approach To Ground Beef Safety
James L. Marsden, Ph.D.
Regent’s Distinguished ProfessorKansas State University
December 9, 2009
E. coli O157:H7 and Ground Beef
• For several years, it appeared that the beef industry was winning the war against E. coli O157:H7.
• Over the past 2-3 years, we have experienced a reversal in the positive trends observed between 2003 and 2006
• Why has there been an increase in the incidence of E. coli O157:H7 in Beef?
E. coli O157:H7 and Ground Beef
Theories:1. Meat industry complacency2. Improvements in testing procedures and
reporting3. Climate change – more dust in some areas –
more rain and mud in others
E. coli O157:H7 and Ground Beef
Theories:
4. Changes in feeding practices – distillers grain as an alternative to corn – conflicting studies about effect on E. coli O157:H7 in cattle
5. Crackdown on illegal workers by the INS may have led to unskilled, inexperienced workers
6. Wide use of interventions may have resulted in mutations, making the organism more resistant to anti-microbial treatments
E. coli O157:H7 and Ground Beef
• Whatever the reason (s), after several years of steady decline, there has been an upward trend in the incidence of E. coli O157:H7 in beef over the past 2 years
• There is a need for the beef industry to refocus its efforts on control of E. coli O157:H7
• Technologies have emerged that should allow for improved control
1. USDA Approval of Vaccine for Cattle - Epitopix LLC
2. Research on Post-chill Carcass Decontamination
3. Research on Systems for Control of Contamination during the Slaughter Process
4. UV/Advanced Oxidation Technologies for Chilled Carcasses
5. Development of Chemical Anti-microbial Treatments for Slaughter Applications
Recent Developments – Control of E. coli O157:H7 in Cattle and on Beef Carcasses
Technologies To Reduce Contamination Prior To, During And After The Slaughter Process
• Washing Live Cattle prior to Slaughter• Carcass Pasteurization Technologies applied during
the slaughter process – Chemical and Thermal.• Improved Environmental Control during the Slaughter
Process – EMS research – Ozone based technology • Carcass Spacing Technologies to facilitate proper
cooling and reduce opportunity for outgrowth.• Post-Chill Pasteurization Technologies – UV
Treatment of chilled carcasses/Irradiation /Ammonia
Carcass Pasteurization
Treatment of Chilled Carcasses• UV or Ozone/Peroxide based Reactive Oxygen
Species (ROS)• Ammonia • Electron Beam Irradiation (Limited to Surface)
Carcass Pasteurization• An integral part of the solution to the problem of
E. coli O157:H7 in ground beef is to produce pasteurized beef carcasses that are virtually free of enteric contamination – This includes E. coli O157:H7 and Salmonella
• Dairy Analogy – the raw material for cheese manufacturing is pasteurized milk
• The raw material for grinders, processors and purveyors should be pasteurized beef carcasses
Ground Beef Safety
Technologies for decontamination of beef trimmings prior to grinding and verifying their effectiveness:
• Treatment using Chemical Antimicrobials - Acidified Sodium Chlorite and Lactic Acid
• Treatment using UV/PHI Technology• Combination of UV and Chemical Antimicrobials – i.e.
UV + Sanova• Ammonia• High Hydrostatic Pressure• N-60 Testing of Beef Trimmings
Jensen Meat Co. Implementing Intervention Procedures
Bob Jensen, President
Debbie Dardon Anselm, Quality Assurance Manager
Intervention Points of Discussion
• 21 CFR 173.325• ASC is GRAS (Generally Recognized As Safe)• Sanova Application• Sanova titration• Moisture Control• Discoloration Control• Oxidation Control
21 CFR 173.325
• ASC (Acidified Sodium Chlorite) may be safely used in accordance with prescribed conditions.
• ASC is used as an Antimicrobial agent in accordance with current industry practice in processing of red meat, red meat parts and organs as a component of a spray or dip.
• As a dip or spray, Sodium Chlorite concentrations must be between 500 to 1,200 ppm and a pH of 2.3 to 2.9.
Sanova System
Sanova Application Spray Bars 2.5 Gallons Per Minute
Sanova Titration500 to 1200 ppm
pH 2.3 to 2.9
Test Monitoring Log
Moisture ControlTest Method For Untreated Product
• Core sample each untreated combo and lean beef blend and test for percent fat and percent moisture using AOAC method
• Process into frozen ground beef patties• Resample each lot in duplicate and test for
percent fat and percent moisture
Moisture ControlTest Method For Treated Product
• Core sample each combo and lean beef blend and test for percent fat and percent moisture using AOAC method
• Apply Sanova treatment to trimmings and dried through conveyance process and with application of CO2.
• Process into frozen ground beef patties• Finished ground beef is sampled and tested for
percent fat and percent moisture using Foodscan Analyzer
Moisture Control• We have not shown a gain of water here at
Jensen Meat Co.• In the event that it is determined that the finished
ground beef product contains excess water due to the intervention treatment, it will be labeled accordingly (i.e. beef patties containing added water).
• USDA has been shown this process and have been satisfied with its results.
Sanova Log Reduction Of APC
• Preliminary verification tests in 2004 showed a 1.12 log reduction in APC with the use of Sanova
Sanova APC Reduction 1.12 Log
051604 JM - SANOVA performance against APC on 90's
2.38
1.261.12
0.00
0.50
1.00
1.50
2.00
2.50
3.00
3.50
Pre Post Log Red
APC
log
10
cfu
/ml
1/28/2004
1/29/2004
1/30/2004
avg
Limit of detection (10 cfu/ml)
Sanova % Reduction of E. coli
• Preliminary verification tests in 2004 showed an 84.3% reduction in E. coli with the use of Sanova
Sanova E. coli Reduction84.30%
051604 JM - SANOVA performance against E. coli on 90's
95.5
45
0
100
77.3
64.0
85.71
13.64
70.59
22.73
84.30
10.00
0.00
10.00
20.00
30.00
40.00
50.00
60.00
70.00
80.00
90.00
100.00
Pre % Post % % Red
E. coli
% p
os
itiv
e 1/28/2004
1/29/2004
1/30/2004
combined
Discoloration Control• ASC may cause some color bleaching of
product. However, if used correctly, discoloration is minimized.
• ASC may interact with other interventions such as SyntrX, causing possible discoloration of finished product.
• Added seasonings, such as salt, may also interact and cause discoloration
Oxidation Control• Micro testing performed did not show anything
out of the ordinary such as APC, E. coli generic, coli forms, etc. except for TBA.
• TBA (Thio Barbituric Acid) showed levels > 1. This value should be < 1.
• These readings correlated with off-color finished product.
• Smeared fat in finished product will show higher TBA values.
Oxidation Control• We found that by sharpening the Grinder plate
daily and changing the bushings quarterly, there was no smearing of product.
• The smearing of product (fat) caused more surface area for oxidation causing discoloration and possibly affecting the taste.
• We also found that the use of ammoniated treated product inhibited or prevented premature oxidation.
• All these in combination eliminated any discoloration and oxidation problems.
Conquering Our Challenges• The challenges we have incurred over the past
few years have helped us understand and conquer off-color and oxidation problems which have made us a better and pro-active establishment.
• We hope that these hints may help you understand your process better and eliminate any guesswork.
Additional Approaches To Ground Beef Safety
James L. Marsden, Ph.D.
Regent’s Distinguished ProfessorKansas State University
December 9, 2009
Pasteurization Technologies for Raw Ground Beef
1. Irradiation – Electronic Pasteurization
2. High Hydrostatic Pressure – Provides a 5 log reduction in E. coli O157:H7 and Salmonella
Integrated Process for Safe Ground Beef
1. Vaccine – Reduces incidence of E. coli O157:H7 in cattle
2. Washing Live Cattle prior to Slaughter3. Enhanced Slaughter Interventions4. Proper Chilling and Carcass Spacing5. Post-Slaughter Pasteurization6. Interventions to Reduce Contamination on
Beef Trimmings prior to Grinding
Integrated Process
7. N-60 Testing of Trimmings
8. Possible Pasteurization of Ground Beef
9. Verify using Microbiological Testing
10. Validated Cooking Procedures in Restaurants
11. Consumer Education on Safe Food Handling and Cooking
Integrated Process
The net effect of this integrated process is a major reduction or possible elimination in the risk associated with E. coli O157:H7 in ground beef products
Questions & Answers
For More Information:
Dr. James Marsden: [email protected] Bob Jensen: [email protected]
Debbie Anselem: [email protected]
Bill Kinross: [email protected] Jane Gabbett: [email protected]
Webinar recording and PowerPoint presentation available at:
www.meatingplace.com/webinars