Food Protection Trends - July/August 2021 - 424

poultry products is increasing in the United States, due in part
to the perception that poultry is healthier than beef or pork.
Charcuterie companies in the United States have been able to
successfully market processed poultry products that include
salami (3). The use of duck in a salami presents some unique
quality challenges. The main challenge is that traditional salami
relies heavily on the presence of up to 50% fat in the finished
product for flavor and other sensory characteristics. Since
poultry fat is at a higher risk for lipid oxidation than is pork or
beef fat, this addition may present some undesirable quality
traits. Poultry fat contains a high percentage of unsaturated
fats that are more susceptible to oxidation than the saturated
fats that make up the majority of beef and pork adipose tissue
(3). Manufacturers that do not wish to add antioxidants to a
salami can prevent the oxidation of poultry fat in a salami by
removing as much fat as possible from the raw duck meat prior
to production and then use another source of fat, like pork,
that does not oxidize as readily.
Raw, RTE duck salami also faces unique microbial safety
challenges. To prevent the survival and growth of pathogens,
duck salami relies on multiple antimicrobial parameters
inherent to the product and process, which are called
" hurdles " (26). Reducing pH by fermentation, reducing
aw by drying, increasing osmotic stress by adding salt, and
adding spices that have antimicrobial properties are steps
traditionally used in combination to ensure the safety of
salami products. The combined effect of each hurdle (hurdle
effect) creates an unfavorable environment for pathogenic
cells that may be present and can, over time, cause cell death
due to the use of all available energy substrates (23, 25, 26).
The hurdle effect is a widely used method to improve the
microbial safety of food products, and using multiple hurdles
in combination creates two practical implications for meat
processors. First, the collective use of multiple hurdles allows
the strength and severity of each individual hurdle to be
lessened without compromising the safety of the product
(4, 27). For example, because salami is dried, the pH of the
final product can be held at more palatable levels than in a
meat product that is not dried as much. Second, the use of
all of the hurdles mentioned above allows meat processors
to produce safe products that do not undergo a thermal
treatment. Thermal treatments are effective methods for
reducing the presence of pathogens in a meat product (4),
but traditional salami products are not thermally processed
to maintain flavor and texture qualities that consumers
expect. Recently, the use of organic acid treatments on raw
meat, prior to salami production, has been acceptable as an
additional hurdle. Beefxide (Birko Corporation, Henderson,
CO), which is approved as a processing aid in meat
products by the U.S. Department of Agriculture (USDA), is
commonly used for treatment of raw meat prior to grinding.
When used properly, the hurdle effect will ensure that
traditional salami is both safe to eat and meets the highest
standards for quality.
424 Food Protection Trends July/August
Salmonella spp. and Campylobacter spp. are both
commonly found in live poultry and raw poultry meat (1,
5, 9, 10, 24, 28, 30, 32, 34, 42, 43), and multiple foodborne
illness outbreaks have been attributed to both pathogens
in poultry (8, 9). The U.S. Centers for Disease Control and
Prevention (CDC) have reported 760 foodborne illness
outbreaks due to Salmonella spp. associated with poultry
between 2000 and 2017. The outbreaks caused over 10,000
reported illnesses, over 1,700 reported hospitalizations,
and 27 deaths (7). The CDC has reported fewer confirmed
outbreaks of Campylobacter spp. than of Salmonella spp.
The 478 outbreaks of Campylobacter spp. due to food have
caused roughly 8,000 reported illnesses, 367 hospitalizations,
and one death (7). It was determined that meat and poultry
products were implicated in 100 of the outbreaks, and
roughly 1,000 of the illnesses were confirmed to be linked to
meat and poultry products (7).
Listeria monocytogenes is a pathogen of concern for RTE
meat products because of its ability to grow at refrigeration
temperatures and colonize meat processing environments
(2, 6, 11, 13, 14-19, 22, 44). From 2000 to 2017, there were
five outbreaks of L. monocytogenes associated with meat,
resulting in 101 confirmed illnesses, 47 hospitalizations, and
16 deaths. Of these five outbreaks, three were confirmed to
be caused by poultry deli meats (7, 10). Additionally, there
was one confirmed outbreak related to duck charcuterie
products in Australia. Seven people were hospitalized due
to salmonellosis when a duck prosciutto was improperly
prepared at a restaurant (12).
To combat the presence and survival of these pathogens
in meat products, the USDA Food Safety and Inspection
Service (FSIS) requires that pathogens of concern be
addressed by meat and poultry processors using scientifically
valid preventative methods via a hazard analysis critical
control point (HACCP) system (40). Challenge studies
performed in a research laboratory are a method commonly
utilized by meat processors for assistance in documenting
the safety of a specific product or technology that addresses
specific hazards. These studies utilize pathogens of
concern for a specific product to demonstrate the safety
of that product. During a challenge study, the processing
parameters decided upon by the meat processor are utilized
by researchers to determine if those parameters can achieve
adequate reductions of the pathogens inoculated. Salmonella
spp., L. monocytogenes, and Campylobacter spp. are the
pathogens most likely to be addressed when considering the
safety of an RTE duck salami (1, 5, 10, 15, 18, 19, 21, 22, 24,
30, 32). Although a 7 log CFU/g reduction of Salmonella spp.
is recommended to demonstrate that no viable Salmonella
spp. cells are present in the final product, a 5 log CFU/g
reduction of the pathogen is used as a measure of validity
for a " safe " process (39). L. monocytogenes is considered
by USDA-FSIS to be an adulterant in RTE products
for human consumption, and its presence in RTE meat

Food Protection Trends - July/August 2021

Table of Contents for the Digital Edition of Food Protection Trends - July/August 2021

Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat
Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators
Addressing Food Safety Educational Needs of Food Handlers in the U.S. Virgin Islands
Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods
Fate of Salmonella spp., Listeria monocytogenes, and Campylobacter spp. During Fermentation and Drying of Duck Salami
Beyond the Bio Angela Shaw
PDG Highlight The Food Defense Professional Development Group
Industry Products
Coming Events
Food Protection Trends - July/August 2021 - Cover1
Food Protection Trends - July/August 2021 - Cover2
Food Protection Trends - July/August 2021 - 373
Food Protection Trends - July/August 2021 - 374
Food Protection Trends - July/August 2021 - 375
Food Protection Trends - July/August 2021 - 376
Food Protection Trends - July/August 2021 - 377
Food Protection Trends - July/August 2021 - 378
Food Protection Trends - July/August 2021 - 379
Food Protection Trends - July/August 2021 - Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat
Food Protection Trends - July/August 2021 - 381
Food Protection Trends - July/August 2021 - 382
Food Protection Trends - July/August 2021 - 383
Food Protection Trends - July/August 2021 - 384
Food Protection Trends - July/August 2021 - 385
Food Protection Trends - July/August 2021 - 386
Food Protection Trends - July/August 2021 - 387
Food Protection Trends - July/August 2021 - 388
Food Protection Trends - July/August 2021 - Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators
Food Protection Trends - July/August 2021 - 390
Food Protection Trends - July/August 2021 - 391
Food Protection Trends - July/August 2021 - 392
Food Protection Trends - July/August 2021 - 393
Food Protection Trends - July/August 2021 - 394
Food Protection Trends - July/August 2021 - 395
Food Protection Trends - July/August 2021 - 396
Food Protection Trends - July/August 2021 - 397
Food Protection Trends - July/August 2021 - 398
Food Protection Trends - July/August 2021 - 399
Food Protection Trends - July/August 2021 - Addressing Food Safety Educational Needs of Food Handlers in the U.S. Virgin Islands
Food Protection Trends - July/August 2021 - 401
Food Protection Trends - July/August 2021 - 402
Food Protection Trends - July/August 2021 - 403
Food Protection Trends - July/August 2021 - 404
Food Protection Trends - July/August 2021 - 405
Food Protection Trends - July/August 2021 - 406
Food Protection Trends - July/August 2021 - 407
Food Protection Trends - July/August 2021 - 408
Food Protection Trends - July/August 2021 - 409
Food Protection Trends - July/August 2021 - 410
Food Protection Trends - July/August 2021 - 411
Food Protection Trends - July/August 2021 - 412
Food Protection Trends - July/August 2021 - 413
Food Protection Trends - July/August 2021 - 414
Food Protection Trends - July/August 2021 - 415
Food Protection Trends - July/August 2021 - Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods
Food Protection Trends - July/August 2021 - 417
Food Protection Trends - July/August 2021 - 418
Food Protection Trends - July/August 2021 - 419
Food Protection Trends - July/August 2021 - 420
Food Protection Trends - July/August 2021 - 421
Food Protection Trends - July/August 2021 - 422
Food Protection Trends - July/August 2021 - Fate of Salmonella spp., Listeria monocytogenes, and Campylobacter spp. During Fermentation and Drying of Duck Salami
Food Protection Trends - July/August 2021 - 424
Food Protection Trends - July/August 2021 - 425
Food Protection Trends - July/August 2021 - 426
Food Protection Trends - July/August 2021 - 427
Food Protection Trends - July/August 2021 - 428
Food Protection Trends - July/August 2021 - 429
Food Protection Trends - July/August 2021 - 430
Food Protection Trends - July/August 2021 - 431
Food Protection Trends - July/August 2021 - 432
Food Protection Trends - July/August 2021 - 433
Food Protection Trends - July/August 2021 - Beyond the Bio Angela Shaw
Food Protection Trends - July/August 2021 - 435
Food Protection Trends - July/August 2021 - 436
Food Protection Trends - July/August 2021 - PDG Highlight The Food Defense Professional Development Group
Food Protection Trends - July/August 2021 - 438
Food Protection Trends - July/August 2021 - 439
Food Protection Trends - July/August 2021 - Industry Products
Food Protection Trends - July/August 2021 - 441
Food Protection Trends - July/August 2021 - 442
Food Protection Trends - July/August 2021 - 443
Food Protection Trends - July/August 2021 - 444
Food Protection Trends - July/August 2021 - 445
Food Protection Trends - July/August 2021 - Coming Events
Food Protection Trends - July/August 2021 - Cover3
Food Protection Trends - July/August 2021 - Cover4
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