IAFP 2009 Program Book and Abstract Book - AB31

Methods: Individual or binary combinations of sodium lactate (SL, 1.2 and 2.4%) and sodium diacetate (SD, 0.125 and 0.25%) as well as 2.5% OptiForm (commercial formulation of SL and SD) were incorporated into five edible coatings: alginate, κ-carrageenan, pectin, gelatin or starch. The coatings were applied onto the surface of CSS slices inoculated with L. monocytogenes (~500 CFU/cm2) and stored at 22°C for 6 days. In the second phase of the study, CSS slices and fillets inoculated with the pathogen (~500 CFU/cm2) were coated with alginate-based coatings into which were incorporated single or binary combinations of organic salts and OptiForm and then stored for 30 days at 4°C. Results: Alginate coating, the most effective carrier when supplemented with OptiForm, suppressed the growth of L. monocytogenes in CSS slices. By the end of the ambient temperature storage, the counts on treated samples had decreased to 2.4 log CFU/cm2 while the populations of L. monocytogenes on control samples had increased to ~ 7.6 log CFU/cm2. During refrigerated storage, alginate coatings incorporating OptiForm delayed the growth of L. monocytogenes on CSS slices and fillets with final counts reaching 2.5 and 3.7 log CFU/cm2 respectively, while the populations in their untreated counterparts were significantly higher (P < 0.05) reaching 6.6 and 6.1 log CFU/cm2 respectively. Significance: This study demonstrates the antilisterial effectiveness of using an alginate-based edible coating containing antimicrobials to enhance the microbiological safety of filleted and sliced smoked salmon. T2-11 Science-based Retail Food Process Development OSCAR P. SNYDER Hospitality Institute of Technology & Management, St. Paul, MN, USA Introduction: Chefs and food scientists are responsible for product development and assuring the safety of new processes. The kitchen is the place where the cook applies a procedure, if necessary, to reduce the hazards in food from the farm to meet a Food Safety Objective (FSO) such as < 1 Salmonella in 25 g in the finished food. The Food Code says that the retail food process developer can use any innovative approach, providing the process shows compliance with federal performance standards and is documented in a validated HACCP plan. Purpose: This presentation describes the science base for the use of the HACCP design method to develop new and innovative processes in retail operations. Methods: There are five basic food processes in retail, following USDA HACCP I. Raw, not heat treated II. Not fully . cooked, with inhibitors to make shelf stable III. Fully cooked, not shelf stable IV. Fully cooked, with inhibitors to make shelf-stable V. Commercially sterile, shelf-stable process development starts with a detailed flow chart followed by the recipe with all ingredients and process steps. These documents are used to do the validation study and for HACCP plan process documentation, regardless of what process is being validated – cleaning food contact surfaces, washing vegetables, pasteurizing food, fermenting food, etc. The equation for process design comes from the ICMCF: Ho + ∑I - ∑R → ≤FSO. Ho is the hazard coming into the process. The FSO is the level of hazard that can be in the final product when consumed. +∑I is the increase in the hazard before consumption, such as growth of a pathogen in chicken salad on a buffet line before it is consumed or thrown out. -∑R is the prevention, elimination or reduction control that the cook/process engineer designs into the process to assure that customer health is protected (e.g., discard salad after 6 h if held at 50°F for <1 log increase in Listeria monocytogenes). Results: This HACCP-based retail process development has been used with large chain operations and individual kitchens. It is a part of the Active Managerial Control process, resulting in new processes that are completely transparent and for which, in the past seven years, there has been an undetectable level of failures. Significance: Retail process and product development is critical to a dynamic, profitable retail food industry. HACCP design assures that new processes provide adequate consumer protection. T2-12 Incidence of Melamine in Milk Powder and Infant Formula Sold on the East African Market DAGMAR SCHODER, Abdoulla Zangana and Benedict Lema University of Veterinary Medicine, Dept. of Veterinary Public Health, Vienna, Austria Introduction: Melamine is an organic base with the chemical formula C3H6N6 and named of 1,3,5-triazine -2,4,6-triamine. A large melamine contamination event of milk-containing products, including infant formula, was reported from China. At least 22 dairy manufacturers across the country were found to have melamine in their products (levels varied between 0.09 mg/kg and 2.563 mg/kg). According to China’s Ministry of Health, some 294,000 children had received hospital treatment and six babies with kidney stones have died. Purpose: The present study aims to determine (1) the incidence of melamine in milk powder and infant formula sold in Dar es Salaam (Tanzania, East Africa) and (2) the incidence of illegal, none labelled milk powder of Chinese or unknown origin on the local informal (black) market. Methods: Melamine determination was carried out using the AgraQuant® Melamine Sensitive Assay which is a direct competitive enzyme-linked immunosorbent assay (ELISA) that determines a quantitative level of melamine and is intended for use in milk, milk powder and other dairy products (Romer Labs®, Singapore Pte Ltd.). The ELISA test kit has a quantification range of 0.5 to 25.0 ppm. A total of 49 milk powder samples were randomly selected in Dar es Salaam, which is one of the biggest seaports on the East African Coast and a centre of international trade, both legal and illegal. Results: 26/49 (53.1%) samples were market brands and 8/26 (30.7%) were clearly labelled as being intended for infants. In spite of the national import prohibition, 23 samples (46.9%) were illegally sold on the local informal market or black market. These samples were not labelled at all and might be of Chinese origin. In 44 of 49 samples, melamine could not be detected at all. However, 3 of 49 (6.1%) samples showed a melamine concentration between 0.6 to 5.7 ppm. All melamine positive samples were international market brands. In the meantime, the Tanzanian Food and Drug Regulatory Authority could confiscate more than 43.89 tons of milk products imported from China. The analysis of these samples will start now. Abstract Book — 31 Technical

IAFP 2009 Program Book and Abstract Book

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