Transcript Pork Food Safety Module

Muscle Foods Safety
Presented by:
Dana J. Hanson, Ph.D.
NCSU Extension Meat Specialist
Foodborne Disease
Annual Case Estimates
76 Million Cases Annually - United States
Campylobacter
2,435,926
Salmonella
1,412,498
Clostridium perfringens
248,520
Staphylococcus aureus
185,060
Yersinia enterocolitica
96,368
Escherichia coli O157:H7
73,480
Listeria monocytogenes
2,518
Clostridium botulinum
58
Foodborne Disease
Annual Cost Estimates
$8.4 Billion
Salmonella
Listeria monocytogenes
Staphylococcus aureus
Campylobacter
Escherichia coli O157:H7
Clostridium perfringens
Clostridium botulinum
$2,853,400,000
$2,333,200,000
$1,500,000,000
$1,215,300,000
$329,700,000
$123,000,000
$87,000,000
Sources of contamination
Sources of contamination
Domestic Animals
Insects
Feed &
Equipment
Rodents
Humans
Wild Birds
Water
Wild Animals
Soil
Air
Location of Bacteria
on a Live Animal
Surface
Hair
Hide/Skin
Feet
Gastrointestinal tract
* Muscle tissue - “essentially sterile”
Bacteria on Carcass
• Skin scalded/dehair or
remove
• Clean surface
• Freshly inoculated with
bacteria
Contamination During Cutting
Exterior bacteria
Knife
Sterile Interior
Contamination During Cutting
Exterior bacteria
Knife
Sterile Interior
Contamination During
Grinding
Contamination
throughout
Ground Meat
Salmonella spp.
• Salmonellosis
• Illness usually occurs 6 to 72, usually 12-36
hours after ingestion of contaminated foods
• It is estimated that 2 to 4 million cases occur
annually in the U.S.
• Acute symptoms
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Nausea
Vomiting
Abdominal cramps
Diarrhea
Fever
Listeria
monocytogenes
• Listeriosis
• Onset ranges from a few days to 3 weeks
• There are at least 1600 cases of listeriosis
with 415 deaths per year in the U.S.
• Symptoms (preceded by flu-like symptoms)
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Septicemia
Meningitis
Encephalitis
Spontaneous abortion or stillbirth
Intrauterine or cervical infections (pregnant women)
Yersinia
enterocolitica
• Yersiniosis
• Illness usually occurs 24 to 48 hours after ingestion
of contaminated food
• Approximately 17,000 cases occur annually in the
U.S.
• Symptoms:
– Gastroenteritis
– Diarrhea and/or vomiting
– Fever and abdominal pain
are hallmark symptoms
Campylobacter jejuni/coli
• Campylobacteriosis
• It is estimated that 2-4 million cases occur every year in the
U.S.
• Illness usually occurs 2 to 7 days after ingestion of
contaminated food
• Symptoms
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Diarrhea
Fever
Abdominal pain
Nausea
Headache
Muscle pain
Staphylococcus aureus
• Intoxication by consumption of heat
stable, preformed toxin in food
• Symptoms
–
–
–
–
vomiting (“projectile”)
nausea
abdominal cramps
and diarrhea 1-6 hours after eating food
contaminated with toxin
– “Two-bucket disease”
• Bacteria killed by mild heat. Toxins are
very heat stable.
• Will grow with or without air; toxin not
usually produced in acid food; bacteria are
resistant to high salt (up to 15%)
Clostridium perfringens
• Perfringens food poisoning
• Toxin production in the digestive tract during sporulation
following ingestion of vegetative cells in food.
• Heat resistant spore
• Spores survive normal cooking procedures, including boiling
• Grows well without oxygen
• Optimum temperature for growth is 110-120oF
• Symptoms occur 6-24 hours and is generally
self-limiting (24 hrs) :
– intense abdominal cramps
– diarrhea (“explosive”)
Prevention of Foodborne
Disease
Extreme care in slaughter and processing - Strict sanitation
Salmonella
Campylobacter
Escherichia coli O157:H7
Yersinia enterocolitica
Listeria monocytogenes
Clostridium perfringens
Staphylococcus aureus
enterotoxin
*Reduction in levels of
contamination
*May reduce risk
*No guarantee of
absence
Prevention of Foodborne
Disease
Sufficient heating during cooking step
Salmonella
Campylobacter
Escherichia coli O157:H7
Yersinia enterocolitica
Listeria monocytogenes
Clostridium perfringens
Staphylococcus aureus
enterotoxin
*Elimination of heatsensitive organisms
*Cross contamination
must be controlled
Prevention of Foodborne
Disease
Proper handling and storage (cooling)
Salmonella
Campylobacter
Escherichia coli O157:H7
Yersinia enterocolitica
Listeria monocytogenes
Clostridium perfringens
Staphylococcus aureus
enterotoxin
*Prevents growth to
high numbers
*Prevent toxin
production
Most Common Problem Areas
Undercooking
Cross-contamination
Temperature Abuse
Most Common Problem
Areas
Undercooking
• Human pathogens may be part of
the natural flora of the live animal
• If raw products of animal origin
are not properly cooked, held,
cooled, and stored, they can
cause foodborne illness.
Most Common Problem
Areas
Cross-contamination
• General sanitation
» equipment, utensils, and
surfaces
» raw foods
» environment
• Personal hygiene
• Pest Control
Most Common Problem
Areas
Temperature abuse
• Cold storage
» Smaller, flat containers
» 32-40oF
» environment
• Hot holding
» 130oF or above
Hazard Analysis Critical
Control Point (HACCP)
Approach
Origin of HACCP
-Food for the Space
Program• Concept was Developed in 1959
– Dr. Howard Bauman
• Pillsbury, under contract from NASA
– 1st Concern: Food crumbs in zero
gravity
– 2nd Concern: Microbiological safety
HACCP
A systematic approach to the identification,
evaluation, and control of food safety hazards.
Pathogen Reduction;
HACCP Final Rule
• All plants must adopt and follow, written
Standard Operating Procedures for Sanitation
(SSOP’s)
• As of January 25, 2000 all Federally
Inspected Meat Processing facilities must
have adopted HACCP (a system of process
controls to prevent food safety hazards)
Total Mgmt
Commitment
HACCP
Bio,chem,
phys hazards
Temperature
Cleaning
Control
& Sanitation
Education
& Training
Personnel
Hygiene
Pest Control
…….support programs provide a good foundation for
HACCP to be built on……….without a good foundation it is
like building a skyscraper in a swamp…….
HACCP Support Programs
• Pre-requisite programs
• Good Manufacturing Practices
(GMP’s)
• Standard Operating Procedures
(SOP’s)
• Sanitation Standard Operating
Procedures (SSOP’s)
Sanitation Standard Operating
Procedures (SSOP’s)
9 CFR Part 416—Sanitation
• Grounds and Facilities
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Grounds and Pest Control
Construction
Walls, Floors, Ceilings, Doors and Windows
Rooms and Compartments (processing,
handling and storage)
Lighting
Ventilation
Plumbing
Sewage Disposal
Water/Ice Supply
Dressing Rooms
SSOP’s
9 CFR Part 416—Sanitation
(cont.)
• Equipment and Utensils
• Sanitary Operations
• Employee Hygiene
• Tagging Insanitary Equipment, Utensils, Rooms
or Compartments
Corrective Action for
SSOP’s
• Prevent Adulterated Product From Entering
Commerce
• Ensure Facility and Equipment Sanitation is
Restored
• Establish Procedures to Prevent
Recurrence
Product Movement
• Move inedible product away from edible
product
• Avoid floor splash
• Avoid working on the floor
• Minimize contact with equipment and building
• Assure carcass spacing in coolers and monitor
• Minimize opportunities for pathogens to be
transferred from one area of the plant or one
stage of production to another area of the
plant or another stage of production
7 Principles of HACCP
1.
2.
3.
4.
5.
Conduct a Hazard Analysis
Identify Critical Control Points
Establish Critical Limit
Establish Monitoring Procedures
Establish Corrective Action
Procedures
6. Verification
7. Record Keeping
HACCP Principle #1
Conduct a Hazard Analysis
HACCP Principle #2
Identify Critical Control Points
Critical Control Point
(CCP)
Critical Control Point
• Any step in the process at
which biological, chemical, or
physical factors can be
controlled.
HACCP Principle #3
Establish Critical Limits
Critical Limits
• Critical Limit A maximum and/or
minimum value to which hazards
must be controlled at a CCP… To
prevent, eliminate or reduce to an
acceptable level, the occurrence of a
food safety hazard
• Deviation Failure to meet a critical
limit
HACCP Principle #4
Establish Monitoring Procedures and Frequency
Purpose of Monitoring
• Allows Management to Follow
HACCP Operation
• Determine loss of control if and when
it occurs
• Provides written documentation for
verification--proves that you did what
you said you were going to do
HACCP Principle #5
Corrective Action
Corrective Action
• Identify and Eliminate the Source of the
Deviation
• Ensure CCP is Under Control Following
Corrective Action
• Establish Procedures to Prevent
Recurrence
• Prevent Adulterated Product From
Entering Commerce
HACCP Principle #6
Establish Verification Procedures
Verification
…..on-going activities designed to ensure that
the HACCP plans is being implemented
properly (e.g. compliance checks and
audits).
• Verification of Prerequisite programs
• periodic (annual) review of written procedures and quality
systems)
• Records of monitoring records
• Evaluation of day--to-day activities at each CCP
• Calibration of instrumentation;review of records;
independent check of monitoring activity
Performance Standards
RAW carcasses and ground:
• Salmonella spp. - carcasses, some ground
product
• generic Escherichia coli - carcasses
• E. coli O157:H7 - in raw beef
RTE products and environment:
• Listeria monocytogenes, Salmonella spp.
and E.coli O157:H7 (patties) - zero tolerance
RTE
• Environmental testing for Listeria spp. in
order to verify SSOP’s
HACCP Principle #7
Record Keeping
Recordkeeping
……if you didn’t write it
down……..it didn’t happen!!!
• temperature monitoring records - cook; chill;
room; product; water…..etc.
• cook charts
• thermometer calibration records
• oven prove calibration records
• pH meter records
• oven validation records
• metal detector
• corrective actions
• ………………..