Technologies to improve food safety of Raw Meat. Keith Warriner Department of Food Science University of Guelph
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1 Technologies to improve food safety of Raw Meat Keith Warriner Department of Food Science University of Guelph
2 Dr Martin Appelt CFIA Dr Gavin Downing-OMAF Dr Rick Holley-UoM Dr Charmine Kuran- Health Canada Peter Gould- DFO Tom Graham-CFIA Dr Kathleen Glass-UoW-M Dr Emma Allen-Vercoe-UoG Jennifer McCreary NSF-GFTC
3 Pathogens of Concern Virus: Hepatitis E, Calicivirus, Norovirus Parasites: Cryptosporidium, Giardia, Toxoplasma, Trichinella, Taenia Bacterial: Shiga Toxin producing Escherichia coli (STEC), Salmonella, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus, Yersina enterolitica Endospore formers: Clostridium botulinium, C perfringens, C difficile Most contamination is on the surface but not always
4
5 Parasites Giardia Cryptosporidium Ascaris Swine Influenza Trichinella
6 Hepatitis E Young adults (30-60%) High mortality in pregnant women (30-50%) Endemic within pork production (30% carriage) Liver: No chronic phase (2% fatality rate) >60, 000 carriers (UK)
7 Farming Practices EU vs North America Europe Non-intervention Small production and processing Subsidized Net importer Preventative approach GAP GMP HACCP North America Major producer Growth promoters Intensive farming Intervention based HACCP
8
9 Salmonella Campylobacter E coli O157:H7 5 Prevalence (%) US EU 80 Salmonella Campylobacter Prevalence (%) US EU
10 Sources of Contamination and Dissemination Routes
11 Pathogen Reduction Interventions in Meat Chain On-farm Processing Retail and food service
12 On-farm interventions Water quality: Electrolyzed water Feed: HACCP certification Housing: manure removal system Wildlife exclusion Animal density Probiotics and prebiotics Vaccination
13 Processing
14 Poultry Processing
15 Poultry Processing Scald tank Counter current water flow Temp >50 C Sanitizers (limited selection) Chill tanks 50 ppm chlorine ph 7 (Only in US) Counter-flow Fresh water recharging Air chilling using ozone
16 Pork Processing
17 Arguello et al., 2013
18 Simulated Salmonella Prevalence
19 Stun and Dehide
20 Evisceration and Splitting
21 Large Capacity Beef Slaughter Line Holding Area 600 Carcasses per day Acid Wash Bleeding Area Air Air Cooler Inspection Dehiding Air Evisceration Steam Vacuum Air
22 log cfu/100cm 2 Average E. coli Counts at different Carcass Locations Predehiding Post-dehiding Pre-vaccuming Post-vaccuming Pre-washing Post-washing Neck Brisket Round
23 Interventions in Meat Processing
24 Carcass Decontamination Physical Chemical Biological
25 Pre-Processing Interventions Live wash: Water or chlorinated warm water Chemical dehairing (sodium sulfide)
26
27 Tag Score
28
29 Bio-sanitizers Applied in animal environment Hide/skin treatment Direct application on foods
30 E coli O157 Phages on Hides of Cattle Goffey et al., 2011
31 Control of Salmonella on Pig Skin Salmonella applied to pig skin Spray with phages Log CFU Salmonella Only effective with MOI> Log PFU Applied Phages log CFU Salmonella Applied Hooton et al., 2011
32 Hide/Skin Bacteriophages Treatment Surface Target MOI Log Reduction Reference Cattle Hide E. coli O157 10, Coffey et al., 2003 Poultry Campylobacter 100, Goode et al 2003 Poultry Pseudomonas Greer, 1982 Pig skin Salmonella Hotton et al., 2011
33
34 Electrolysed Water
35 NT: Not treated W: Water PAA: Peroxyacetic Acid NEW: Neutral EO water AEO: Alkaline EO water A-NEW: AEO followed by NEW HAEO: Hot alkali EO LA: Lactic acid Jadeja and Hung, 2014
36 Octenidine Baskaran et al (2012)
37
38 On-hide Water Wash Birko HardScald Hot water dip or spray (60-83 C) Strong alkali Antimicrobial Hair removal STEC Log cfu/cm Initial Scald Post-LA Wash Scald Treatment Scald + Additive
39 Mechanical Hide Puller Aerosols reduced by pinning back hide Post-hide removal lactic acid (5%) wash
40 Large Capacity Slaughter House Steam Vacuum of Round Post-Slaughter Acid Wash
41 Vacuum-Steam-Vacuum Pasteurization (VSV) Vacuum: Remove air & surface moisture Steam: Thermal Inactivation Vacuum: Remove condensed steam & cooling 1s Treatment Meat Fruit Vegetables
42 Sprays Organic acids - lactic, acetic Temperature Hot water Steam vacuum Steam pasteurization
43 Log Count Reductions on Meat Treatment Treatment conditions LCR cfu Hot Water 80C 5-15 s 1 3 Steam 80-95C 5-15s 1-2 VSV 70C 1s
44 Chemical Treatments Chlorine Ozonated water Electrolyzed water Organic acids (2.5-5%) Lauric arginate Acidified Sodium Chlorite (ASC)- citric acid activated Peroxyacetic acid Trisodium phosphate Hydrogen peroxide Sodium bisulfate Potassium sorbate Cetylpyridinium chlorine Chlorine dioxide Dibromo-5,5 dimethylhydabtoin Activated lactoferrin
45 Lactic Immune Surface Adhesion Limitation (LactiSAL) Milk serum apo-proteins and free fatty acids 7 Lactoferrin 6 Lipases Butyric 5 Caproic 4 Caprylic 3 Lauric 2 Effective against Salmonella and E. coli O157:H7 1 Cost? 0 E coli O57 log cfu/cm2 Pearce and Bolton, 2008 Fat Lean Cut Treatment Time (h)
46
47 Carcass Decontamination Sanitizer Concentration Log Reduction cfu Hypochlorite 50 ppm 10s 1-2 Electrolyzed water Acid Fraction Ozonated water Organic acid washes 2 ppm 1-3% Organic acid 2% 10 psi 90 s 2-4
48 Control Pre- and Post-evis hot water wash Acid wash; Steam Past On-Farm Interventions Vaccination: Processing Interventions_ Smith et al., 2013
49 Innovations in Carcass Decontamination Beefxide (ph 2.3; lactic acid & citric acid blend) Citflow (ph 1.2, HCl & citric acid blend) Electrostatic spraying Flaming
50 Decontamination of Veal Carcasses STEC Log cfu/cm Post-inoculation Antimicrobial wash Second Antimicrobial wash Post-wash 24h post Wash 0 Water Lactic Acid Beefide Citflow Treatment
51 Electrostatic Carcass Sprays Containment of spray Efficient coverage Previous application in the produce sector Potential application for carcass decontamination
52 Flaming (Beef Carcasses) E coli Coliforms Entero TAC Log Count Reduction
53 Dry Heating Dry heat C for 15s APC Coliforms E coli Surface drying Limited efficacy Log reductions increased when used in combination with antimicrobial sprays
54 1000 μm 50 μm 3 μm 0.78 μm Far-IR Mid-IR Near-IR 1 μm 100 nm Broad Spectrum Light λ μm Microwave X-ray Gamma-ray UV-A UV-B UV-C 400 nm 315 nm 280 nm 100 nm
55
56 Excimer Lamps High intensity UV Less power input Low temperature
57 Pulsed Light High intensity (1000 W/cm2) Short Pulses (1μs 0.1s) Xenon discharge lamps
58 UV-light Based Treatments Uneven surface Protective niches 1-3 log cfu reduction No evidence of toxin photoproducts Used in combination with other treatments.
59 Synergistic Action of UV and Hydrogen Peroxide
60 UV:Hydrogen Peroxide (Advanced Oxidative Process) H 2 O 2 O. HO.
61 A B C
62 Gyrotron: High Frequency Microwave Amplifier
63 Gyrotron High energy microwaves (MW) High frequency (170 GHz) Long wavelength Rapid heating (600C within 1s) Low penetration (<1mm) No need to label 5 log reduction (no peer review papers)
64 Gyrotron Rapid heating low penetration No change in color or texture 2m 2 treatment area <1s Comparable performance to electron beams Processing aid Cost? Maintenance?
65 Carcass Decontamination Method Treatment LCR cfu UV 4 J cm Pulsed Light 5.6J per pulse; 16 Pulses AOP 1% H 2 O 2 19 mj cm -2 UV Microwave 1s 5
66 High Pressure Processing Gridpath Solutions Inc NC Hyperbaric
67
68 New Technologies Novel food designation Canada New Zealand and Australia China EU Not process but the food product Validation of most tolerant pathogen likely to be encountered Demonstrate no negative effects EU: More restricted on decontamination techniques that can be applied
69 Consumer Outreach
70
71 Consumer Education Sanitation Food storage Minimize cross-contamination events Thermometers to verify adequate cooking
72 Food Standards Agency UK Don t wash chicken Coordinated media campaign Public health units TV News outlets Twitter Facebook National and International >20 million goggle hits Simple message but reinforced
73 Blade/Needle/Mechanically Tenderized Beef Year Meat Cases 2000 Needle-tenderized Needle Injected Marinade 2004 Needle Injected Marinade 2007 Needle Injected Marinade Blade Tenderized Needle-tenderized 5
74 Conclusion North America reliance on interventions due to nature of production systems No golden bullet: Combination of methods throughout the chain Aqueous based washes: Water usage Wastewater treatment Novel technologies Commercial feasibility Effect on meat quality Efficacy Consumer outreach of increasing importance
75 Acknowledgements Azadeh Namvar Xe Yi Micreos-Bacteriophages OMAF Food Safety and Innovation program Meat decontamination using Advanced Oxidative Process Application of bacteriophages to control Salmonella in pigs and production environment.
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