Meat&Poultry - February 2013 - 75
bacteria have more time to grow to numbers that can cause
illness and sometimes lead to death.
Some pathogens were not previously known (new pathogens), others have newly arisen as foodborne (emerging
pathogens) and others have become more potent or associated with other products (evolving pathogens), according to a paper entitled “Emerging Bacterial Pathogens in
The No. 1 for the meat industry
Meat and Poultry: An Overview,” published in Food and
May 4 to 9, 2013. Frankfurt, Germany
Bioprocess Technology (February 2010). The fact is that
meat and poultry are susceptible to contamination by
pathogens, with many foodborne diseases associated with
consumption of meat and poultry.
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
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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-
www.iffa.com
info@usa.messefrankfurt.com
Tel. 770.984.8016
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.
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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
New:
Hall 11
Safety and Inspection Service (USDA-FSIS) put into effect directive 10,240.3, which instructs inspection-program personnel on when and how often to inspect RTE
meat and poultry products, such as deli-type meats and
www.MeatPoultry.com • February 2013 • Meat&Poultry •
75
http://www.iffa.com
Meat&Poultry - February 2013
Table of Contents for the Digital Edition of Meat&Poultry - February 2013
Meat&Poultry - February 2013
Table of Contents
Commentary - Sage advice
Business Notes - Cargill closes Texas beef plant
Olymel to acquire Big Sky
JBS acquires XL Foods’ Canadian operations
McDonald’s settles Halal-based lawsuit
Zacky Farms selling assets to family trust
Sanderson Farms pays $1M-plus to Nash County
Washington - HACCP visions
Sausage Report - Serious sausage
Sausage Report - By the numbers
Sausage Report - Soaring to new heights
Meat Processing Operations & Engineering - Institutional focus
Wrap artists
Promoting Lockout-tagout
Sanitation Tips - Protecting employees
Small Business Matters - Lake-effect
Ingredient Issues - Reducing Salt
CEO Series - Taking the torch
Food Safety - Staying safe
Labor - Tools of the trade
New Product Showcase
Names in the News
Classified Advertising
Ad Index
Meat&Poultry - February 2013 - Meat&Poultry - February 2013
Meat&Poultry - February 2013 - 2
Meat&Poultry - February 2013 - 3
Meat&Poultry - February 2013 - Table of Contents
Meat&Poultry - February 2013 - 5
Meat&Poultry - February 2013 - 6
Meat&Poultry - February 2013 - 7
Meat&Poultry - February 2013 - Commentary - Sage advice
Meat&Poultry - February 2013 - 9
Meat&Poultry - February 2013 - Olymel to acquire Big Sky
Meat&Poultry - February 2013 - JBS acquires XL Foods’ Canadian operations
Meat&Poultry - February 2013 - McDonald’s settles Halal-based lawsuit
Meat&Poultry - February 2013 - Sanderson Farms pays $1M-plus to Nash County
Meat&Poultry - February 2013 - Washington - HACCP visions
Meat&Poultry - February 2013 - 15
Meat&Poultry - February 2013 - 16
Meat&Poultry - February 2013 - Sausage Report - Serious sausage
Meat&Poultry - February 2013 - 18
Meat&Poultry - February 2013 - 19
Meat&Poultry - February 2013 - 20
Meat&Poultry - February 2013 - 21
Meat&Poultry - February 2013 - 22
Meat&Poultry - February 2013 - 23
Meat&Poultry - February 2013 - Sausage Report - By the numbers
Meat&Poultry - February 2013 - 25
Meat&Poultry - February 2013 - 26
Meat&Poultry - February 2013 - 27
Meat&Poultry - February 2013 - Sausage Report - Soaring to new heights
Meat&Poultry - February 2013 - 29
Meat&Poultry - February 2013 - 30
Meat&Poultry - February 2013 - 31
Meat&Poultry - February 2013 - 32
Meat&Poultry - February 2013 - 33
Meat&Poultry - February 2013 - 34
Meat&Poultry - February 2013 - 35
Meat&Poultry - February 2013 - 36
Meat&Poultry - February 2013 - Meat Processing Operations & Engineering - Institutional focus
Meat&Poultry - February 2013 - 38
Meat&Poultry - February 2013 - 39
Meat&Poultry - February 2013 - 40
Meat&Poultry - February 2013 - 41
Meat&Poultry - February 2013 - 42
Meat&Poultry - February 2013 - 43
Meat&Poultry - February 2013 - 44
Meat&Poultry - February 2013 - 45
Meat&Poultry - February 2013 - 46
Meat&Poultry - February 2013 - 47
Meat&Poultry - February 2013 - Wrap artists
Meat&Poultry - February 2013 - 49
Meat&Poultry - February 2013 - 50
Meat&Poultry - February 2013 - 51
Meat&Poultry - February 2013 - 52
Meat&Poultry - February 2013 - 53
Meat&Poultry - February 2013 - Promoting Lockout-tagout
Meat&Poultry - February 2013 - 55
Meat&Poultry - February 2013 - Sanitation Tips - Protecting employees
Meat&Poultry - February 2013 - 57
Meat&Poultry - February 2013 - 58
Meat&Poultry - February 2013 - 59
Meat&Poultry - February 2013 - Small Business Matters - Lake-effect
Meat&Poultry - February 2013 - 61
Meat&Poultry - February 2013 - 62
Meat&Poultry - February 2013 - 63
Meat&Poultry - February 2013 - Ingredient Issues - Reducing Salt
Meat&Poultry - February 2013 - 65
Meat&Poultry - February 2013 - 66
Meat&Poultry - February 2013 - 67
Meat&Poultry - February 2013 - CEO Series - Taking the torch
Meat&Poultry - February 2013 - 69
Meat&Poultry - February 2013 - 70
Meat&Poultry - February 2013 - 71
Meat&Poultry - February 2013 - 72
Meat&Poultry - February 2013 - 73
Meat&Poultry - February 2013 - Food Safety - Staying safe
Meat&Poultry - February 2013 - 75
Meat&Poultry - February 2013 - 76
Meat&Poultry - February 2013 - 77
Meat&Poultry - February 2013 - Labor - Tools of the trade
Meat&Poultry - February 2013 - 79
Meat&Poultry - February 2013 - New Product Showcase
Meat&Poultry - February 2013 - 81
Meat&Poultry - February 2013 - Names in the News
Meat&Poultry - February 2013 - 83
Meat&Poultry - February 2013 - Classified Advertising
Meat&Poultry - February 2013 - 85
Meat&Poultry - February 2013 - 86
Meat&Poultry - February 2013 - 87
Meat&Poultry - February 2013 - 88
Meat&Poultry - February 2013 - Ad Index
Meat&Poultry - February 2013 - 90
Meat&Poultry - February 2013 - 91
Meat&Poultry - February 2013 - 92
Meat&Poultry - February 2013 - 93
Meat&Poultry - February 2013 - 94
Meat&Poultry - February 2013 - Reiser - 1
Meat&Poultry - February 2013 - Reiser - 2
Meat&Poultry - February 2013 - Reiser - 3
Meat&Poultry - February 2013 - Reiser - 4
Meat&Poultry - February 2013 - Reiser - 5
Meat&Poultry - February 2013 - Reiser - 6
Meat&Poultry - February 2013 - Reiser - 7
Meat&Poultry - February 2013 - Reiser - 8
Meat&Poultry - February 2013 - Reiser - 9
Meat&Poultry - February 2013 - Reiser - 10
Meat&Poultry - February 2013 - Reiser - 11
Meat&Poultry - February 2013 - Reiser - 12
Meat&Poultry - February 2013 - Reiser - 13
Meat&Poultry - February 2013 - Reiser - 14
Meat&Poultry - February 2013 - Reiser - 15
Meat&Poultry - February 2013 - Reiser - 16
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