Food safety and processed meats: globalisation and the challenges

2011 ◽  
pp. 54-71
Author(s):  
P. Wall ◽  
J. Kennedy
Keyword(s):  
Food Safety ◽  
Processed Meats

Inactivation of Avirulent Yersinia pestis in Beef Bologna by Gamma Irradiation†

2011 ◽  
Vol 74 (4) ◽  
pp. 627-630 ◽  
Author(s):  
CHRISTOPHER H. SOMMERS ◽  
BRENDAN A. NIEMIRA
Keyword(s):  
Food Safety ◽  
Ionizing Radiation ◽  
Yersinia Pestis ◽  
Three Dimensional ◽  
Effect Of Temperature ◽  
Processed Meats ◽  
Log Reduction ◽  
Effective Technology ◽  
Safety Intervention ◽  
The Mean

Yersinia pestis, a psychrotrophic pathogen capable of growth at refrigeration temperatures, can cause pharyngeal and gastrointestinal plague in humans that consume contaminated foods. Because Y. pestis is listed as a select agent for food safety and defense, evaluation of food safety intervention technologies for inactivation of this pathogen is needed. Ionizing (gamma) radiation is a safe and effective intervention technology that can inactivate pathogens in raw and processed meats, produce, and seafood. In this study, we investigated the effect of temperature on the ability of ionizing radiation to inactivate avirulent Y. pestis in beef bologna. The mean (±standard error of the mean) radiation D10-values (the radiation dose needed to inactivate 1 log unit or 90% of the population of a microorganism) for avirulent Y. pestis suspended in beef bologna samples were 0.20 (±0.01), 0.22 (±0.01), 0.25 (±0.02), 0.31 (±0.01), 0.35 (±0.01), and 0.37 (±0.01) kGy at temperatures of 5, 0, −5, −10, −15, and −20°C, respectively. When incorporated into a three-dimensional mesh, the predictive model followed a parabolic fit (R2 = 0.84), where the log reduction = −0.264 − (0.039 × temp) − (3.833 × dose) − (0.0013 × temp2) − (0.728 × dose2). These results indicate that ionizing radiation would be an effective technology for control of Y. pestis in ready-to-eat fine emulsion sausage products.

scholarly journals Survival of Listeria monocytogenes in a Simulated Recirculating Brine Chiller System

2003 ◽  
Vol 66 (10) ◽  
pp. 1840-1844 ◽  
Author(s):  
J. K. GAILEY ◽  
J. S. DICKSON ◽  
W. DORSA
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Dilution Effect ◽  
Test Tube ◽  
Tube System ◽  
Processed Meats ◽  
Ph Values ◽  
Initial Drop ◽  
Salt Brine ◽  
Food Safety Risk

Contamination by Listeria monocytogenes of processed meats after cooking presents a significant food safety risk. The purpose of this study was to determine the survival of L. monocytogenes in a simulated recirculating brine chiller system using pH values of 5, 6, and 7 with free chlorine concentrations of 0, 3, 5, and 10 ppm in 20% salt brine at −12°C. At pH values of 5, 6, and 7 with chlorine concentrations of 2 and 3 ppm, using 108 CFU in a test tube system, an immediate drop of 0.28 log CFU/ml with no significance between treatments (P > 0.05), followed by a steady survival phase with a slope close to 0, was observed. In brine at a pH of 5 with 5 and 10 ppm of chlorine, an initial drop of 0.8 log CFU/ml was observed, which was followed by a steady survival phase with a destruction slope close to zero. At an inoculation concentration of 102 CFU in a test tube system (pH values of 5 and 7 with 0 and 10 ppm of chlorine), the average initial drop for all treatments was 0.1 log CFU/ml, which was followed by a steady survival phase. In a recirculating system, very few cells were destroyed during the brine chilling process, but only low numbers of L. monocytogenes were recovered from the brine and uninoculated hot dogs. Although little destruction of L. monocytogenes was noted, the dilution effect observed during the study indicates that environmental contamination of a brine chiller system poses little danger of postcooking contamination for processed meats if the system is regularly cleaned and sanitized.

Food Safety Security: A new Concept for Enhancing Food Safety Measures

2012 ◽  
Vol 82 (3) ◽  
pp. 216-222 ◽  
Author(s):  
Venkatesh Iyengar ◽  
Ibrahim Elmadfa
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Warning System ◽  
Shared Responsibility ◽  
Fine Tuning ◽  
Strategic Action ◽  
Surveillance Network ◽  
Measurement Systems ◽  
Critical Control Points ◽  
The Impact

The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

Work Habits' Role in the Motivation of Food Safety Behaviors

2006 ◽  
Author(s):  
Verlin B. Hinsz ◽  
Gary S. Nickell ◽  
Ernest S. Park
Keyword(s):  
Food Safety ◽  
Safety Behaviors ◽  
Work Habits

Food Safety Education Goes Prime Time!

2011 ◽  
Author(s):  
Robert Tuverson ◽  
Christine Prue ◽  
Marjorie Davidson ◽  
Susan Schulken ◽  
Deborah Leiter ◽  
...  
Keyword(s):  
Food Safety ◽  
Prime Time ◽  
Safety Education ◽  
Food Safety Education
Sign in / Sign up

Export Citation Format

Share Document