Meat&Poultry - September 2012 - MIS7

For example, Campylobacter jejuni is most notably associated with undercooked poultry. Specifically, the paper notes that C. jejuni O:19 and other serotypes are common etiological agents of Guillain–Barré syndrome, a neuropathy due to autoimmune response. Ingestion of Salmonella bacterium, which is also associated with undercooked poultry, leads to salmonellosis. This can lead to gastrointestinal distress and fever. Escherichia coli have been associated with consumption of undercooked, contaminated ground beef. The key here is that if it is present in the protein, proper cooking should kill it. That’s not an option with Listeria monocytogenes, a ubiquitous pathogen that is a major public health concern because of its severity. L. monocytogenes is found throughout the environment and in many foods, primarily animal-based products. It resists historical microbial growth inhibitors such as salt and acidity, and readily grows at refrigerated temperatures. And though freezing temperatures will stop its growth, this hearty bacterium remains viable.

Established foodsafety procedures have made the US animal protein supply chain one of the safest in the world.
inspection-program personnel on when and how often to inspect RTE meat and poultry products, such as deli-type meats and poultry that are sliced in the establishment or at retail, and hot-dogtype products. The directive identifies antimicrobial agents formulated with sodium/potassium lactate and sodium diacetate as a means to have the RTE products classified as “low risk.” Establishments that produce low-risk products may be eligible for FSIS’s low-targeted verification testing program, meaning decreased frequency of product, food-contact surface and plant-environment testing. This translates to reduced testing expenses for processors. Further, to help prevent outbreaks of L. monocytogenes foodborne infection, also known as listeriosis, on Oct. 6, 2003, USDA-FSIS implemented a rule (9 CFR 430) requiring manufacturers to take precautionary steps to better control product adulteration from L. monocytogenes. The rule allows for the use of approved antimicrobials. Recognizing the need for antimicrobial options beyond lactates and diacetates, in 2005, the American Meat Institute Foundation commissioned researchers at the Univ. of WisconsinMadison to evaluate antimicrobials that are Generally Recognized as Safe (GRAS) for a variety of food products other than meat and poultry. In the researchers’ final report published in June 2006, the scientists provided data

showing that propionate, benzoate and sorbate can enhance the safety of high-moisture, RTE cured and uncured meat and poultry products and that addition of these antimicrobials has little negative impact on consumer taste preference. A number of suppliers of these ingredients are currently pursuing their use in RTE meat and poultry.

Play it safe
To best prevent foodborne pathogens from proliferating on meat and poultry, processors want to start with highquality raw materials from healthy animals. Include hygienic slaughtering and butchering to avoid contamination of freshly exposed meat surfaces. Thoroughly cook products, and ensure they are packaged and stored under proper temperature. Because cooked meats served cold are susceptible to contamination by L. monocytogenes, a proven antimicrobial should be included. In addition to the aforementioned ingredients, there are others that are recognized for their ability to retard spoilage microorganisms (see article on page 12) and have been shown to function effectively against pathogens.

Controlling Listeria
Proper cooking and reheating of foods effectively controls Listeria; however, refrigerated foods such as ready-to-eat (RTE) meat and poultry products, especially products purchased through the deli or in a hand-prepared sandwich, are very susceptible to contamination. This is because these products are repeatedly exposed to microorganisms in the environment and do not require further cooking prior to consumption. On Dec. 9, 2002, the US Dept. of Agriculture Food Safety and Inspection Service (USDA-FSIS) put into effect directive 10,240.3, which instructs

September 2012 • The Meat Ingredient Sourcebook • Meat&Poultry •

Meat&Poultry - September 2012

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