Methods for Detecting Processing Temperatures of Previously Cooked Meat and Poultry Products - A Review

1989 ◽  
Vol 52 (2) ◽  
pp. 128-135 ◽  
Author(s):  
W. E. TOWNSEND ◽  
L. C. BLANKENSHIP
Keyword(s):  
Internal Temperature ◽  
Pork Products ◽  
Poultry Products ◽  
Research Activities ◽  
Cooking Temperature ◽  
Luncheon Meat ◽  
Inspection Service ◽  
Activity Method ◽  
Cooked Meat ◽  
Improved Methods

Title 9 of the Code of Federal Regulations establishes prescribed thermal treatment for a variety of meat and poultry products. These requirements are to ensure the destruction of harmful microorganisms and viruses that cause diseases in humans and livestock. The information presented in this review provides information relative to the current procedures used by the Food Safety and Inspection Service (FSIS) for monitoring the adequacy of heat treatment of meat and poultry products; and the research activities that have been and are currently being conducted to develop new and/or improved methods for determining the maximum internal temperature of meat and poultry products. Currently, FSIS is using a protein “Coagulation Test” for monitoring the maximum internal temperature (MIT) of both beef and pork products heat processed to temperatures lower than 65°C; a residual “Acid Phosphatase Activity Method” for determining the MIT of canned hams, canned picnics and canned luncheon meat, and a third method, known as the “Bovine Catalase Test”, for the determination of catalase which gives a pass/fail indication at a cooking temperature of 62.8°C for rare roast beef and cooked beef. Since 1957, several attempts have been made to develop new and/or improved methods. These include an evaluation of the enzyme systems and various physical techniques. The lack of new and/or improved methods is not due to the lack of research efforts in this area, as evidenced by this review. The challenge is the development of a method which can accurately determine within ± 1.0°C the endpoint temperature in the temperature range (67.8 – 70.0°C) that is of most interest to FSIS.

scholarly journals Salmonella and Shiga Toxin–Producing Escherichia coli in Products Sampled in the Food Safety and Inspection Service Raw Pork Baseline Study

2020 ◽  
Vol 83 (3) ◽  
pp. 552-559 ◽  
Author(s):  
MARIA E. SCOTT ◽  
EVELYNE MBANDI ◽  
STEPHANIE BUCHANAN ◽  
NASER ABDELMAJID ◽  
CHRISTIAN GONZALEZ-RIVERA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Shiga Toxin ◽  
Baseline Study ◽  
Pork Products ◽  
Poultry Products ◽  
Reduction Strategies ◽  
Inspection Service ◽  
National Prevalence

ABSTRACT The Food Safety and Inspection Service (FSIS) conducts microbiological baseline studies to determine national prevalence of select foodborne pathogens in federally inspected meat and poultry products and to obtain data for risk assessments. The FSIS conducted a baseline study from 1 June 2017 through 31 May 2018 to characterize and determine the prevalence of Salmonella and assess the occurrence of Shiga toxin–producing Escherichia coli (STEC) in a variety of raw pork products. In total, 4,014 samples from slaughter and processing establishments were analyzed for Salmonella; a subset of these samples (1,395) from slaughter establishments were also analyzed for STEC. Analyses determined that the national prevalence of Salmonella in raw pork products was highest in comminuted products (28.9%), followed by intact cuts (5.3%) and nonintact cuts (3.9%). Less than 1% of samples analyzed were positive for the top seven STEC. Our findings indicate there is a need for additional pathogen reduction strategies for raw pork products.

An Improved Screening Method for the Detection and Isolation of Escherichia coli 0157:H7 From Meat, Incorporating the 3M Petrifilm™ Test Kit - HEC - for Hemorrhagic Escherichia coli 0157:H7

1990 ◽  
Vol 53 (11) ◽  
pp. 936-940 ◽  
Author(s):  
ANITA J. G. OKREND ◽  
BONNIE E. ROSE ◽  
RICHARD MATNER
Keyword(s):  
Escherichia Coli ◽  
Screening Program ◽  
Enrichment Culture ◽  
Screening Method ◽  
Meat Sample ◽  
E Coli ◽  
Enrichment Cultures ◽  
Poultry Products ◽  
Test Kit ◽  
Cooked Meat

A screening method was devised incorporating a commercially available reactive disc blot ELISA for Escherichia coli 0157 antigen, into a cultural screening program for the isolation of E. coli 0157:H7 from meat and poultry products. The method includes the inoculation of a raw or cooked meat sample into an enrichment broth, incubation with shaking at 37°C for 6 to 8 h, followed by inoculation of 3M Petrifilm™ E. coli Count plates with dilutions of the enrichment culture. The Petrifilm plates were incubated at 42°C for 18 h and tested for the presence of the 0157 antigen. The enrichment cultures were reincubated static at 35°C after the initial shaken incubation. Isolation was attempted from the positive Petrifilm plates by both a direct picking and streaking method and by the 3M Prompt™ isolation method. Isolation also was attempted from the 24-h enrichment cultures by spread plating serial dilutions on 150 × 15 mm MacConkey sorbitol agar (MSA) and MSA with 5-bromo-4-chloro-3-indoxyl-β-D-glucuronic acid cyclohexylammonium salt (BCIG). This fast and efficient screening procedure identifies negative and presumptive positive samples in 26–28 h. Isolation and confirmation of the presumptive positive isolates require an additional 3 to 4 d.

Psychrotrophic Clostridia Causing Spoilage in Cooked Meat and Poultry Products

1999 ◽  
Vol 62 (7) ◽  
pp. 766-772 ◽  
Author(s):  
ROBIN M. KALINOWSKI ◽  
R. BRUCE TOMPKIN
Keyword(s):  
Sodium Lactate ◽  
Gas Production ◽  
Biochemical Reactions ◽  
Temperature Growth ◽  
Turkey Meat ◽  
Poultry Products ◽  
Roast Beef ◽  
Cooked Meat ◽  
Delayed Growth

Certain types of commercially produced noncured turkey breast and roast beef are precooked in situ, stored at 4°C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products. This spoilage is due to the growth of psychrotrophic anaerobic sporeformers. Isolates from roast beef resemble Clostridium laramie while isolates from uncured turkey have been designated C. ctm for cooked turkey meat. The turkey breast isolates were characterized by temperature growth ranges, carbohydrate fermentations, and other biochemical reactions. Growth of all isolates was inhibited in broth media by 3.0% NaCl, 100 ppm nitrite, 2.0% sodium lactate, or 0.2% sodium diacetate. Inoculated studies were performed with three isolates in cooked turkey product. All three isolates grew and spoiled product at 10 and 3.3°C, and one isolate grew at 0.5 and −3°C. Some differences in growth were observed with the lactate and diacetate treatments in turkey meat among the three isolates. One isolate appeared to utilize the lactate, two were inhibited. Overall, 0.1% diacetate consistently delayed growth, although to different degrees, for all isolates.

Use of Octanoic Acid as a Postlethality Treatment To Reduce Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products

2007 ◽  
Vol 70 (2) ◽  
pp. 392-398 ◽  
Author(s):  
SCOTT L. BURNETT ◽  
JOCELYN H. CHOPSKIE ◽  
TERESA C. PODTBURG ◽  
TIMOTHY A. GUTZMANN ◽  
STEFANIE E. GILBRETH ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Octanoic Acid ◽  
Minimal Impact ◽  
Poultry Products ◽  
Trained Panel ◽  
Regulatory Guidelines ◽  
Inspection Service ◽  
Whole Muscle

The antilisterial efficacy and organoleptic impact of an octanoic acid (OA)–based treatment for ready-to-eat (RTE) meat and poultry products were investigated. Whole-muscle and comminuted RTE products were inoculated with a five-strain mixture of Listeria monocytogenes. The OA treatments were applied to the surface of RTE products by dispensing a specific volume of solution directly into the final package prior to vacuum sealing. Once sealed, the vacuum-packaged RTE products containing OA were immersed in water heated to 93.3°C (200°F) for 2 s to effect adequate film shrinkage. Extending the time at which the packaged, treated RTE products were exposed to water heated to 93.3°C was also evaluated with a commercial cascading shrink tunnel fitted with a modified drip pan. Once treated, RTE products were examined for survivor populations of L. monocytogenes after 24 h of storage at 5°C. Sensory evaluation was conducted with a 60-member trained panel on 11 uninoculated, treated RTE products. The OA treatment of RTE products reduced L. monocytogenes numbers to between 0.85 log CFU per sample (oil-browned turkey) and 2.89 log CFU per sample (cured ham) when compared with controls. The antilisterial activity of OA was improved by increasing the duration of the heat shrink exposure. Specifically, reductions of L. monocytogenes ranged from 1.46 log CFU per sample (oil-browned turkey) to 3.34 log CFU per sample (cured ham). Results from the sensory evaluation demonstrated that 10 of the 11 treated RTE products were not perceived as different (P ≤ 0.05) from the untreated controls. Panelists detected reduced (P ≤ 0.05) smoke flavor intensity with treated mesquite turkey, although the treated product was viewed as acceptable. Results demonstrate the effectiveness of OA as a postlethality treatment meeting U.S. Food Safety and Inspection Service regulatory guidelines for RTE meat and poultry products with minimal impact on sensory quality.

Development of a Monoclonal Antibody Specific to Cooked Mammalian Meats

1998 ◽  
Vol 61 (4) ◽  
pp. 476-481 ◽  
Author(s):  
YUN-HWA P. HSIEH ◽  
SHYANG-CHWEN SHEU ◽  
ROGER C. BRIDGMAN
Keyword(s):  
Law Enforcement ◽  
Indirect Elisa ◽  
Mammalian Species ◽  
Meat Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Muscle Proteins ◽  
Ground Meat ◽  
Initial Screening ◽  
Poultry Products ◽  
Cooked Meat

Detection of species adulteration in ground meat products is important for consumer protection and food-labeling law enforcement. This study was conducted to develop monoclonal antibodies (MAbs) that can be used in an enzyme-linked immunosorbent assay (ELISA) for rapid detection of any cooked mammalian meats in cooked poultry products. Soluble muscle proteins extracted from cooked pork (heated at 100°C for 15 min) were used as the antigen to immunize mice for developing the MAb. One that was developed, MAb 2F8 (IgG2b class), strongly reacted with cooked meat of five mammalian species (beef cattle, hogs, sheep, horse, and deer) but did not react with any cooked poultry (chicken, turkey, and duck) or raw meats. At least 0.5% by weight of pork, beef, lamb, and horse meats in a chicken-based mixture could be detected using an indirect ELISA with MAb 2F8. The MAb 2F8 is useful in a single initial screening test to detect the presence of five nonpoultry meat adulterants in cooked poultry products.

Occurrence of Salmonella in Ready-to-Eat Meat and Poultry Product Samples from U.S. Department of Agriculture–Regulated Producing Establishments. I. Results from the ALLRTE and RTE001 Random and Risk-Based Sampling Projects, from 2005 to 2012

2018 ◽  
Vol 81 (10) ◽  
pp. 1729-1736 ◽  
Author(s):  
STEPHEN W. MAMBER ◽  
TIM MOHR ◽  
CARRIE LEATHERS ◽  
EVELYNE MBANDI ◽  
PHIL BRONSTEIN ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Geographic Location ◽  
Positive Sample ◽  
Risk Category ◽  
Sample Collection ◽  
Department Of Agriculture ◽  
Critical Control Point ◽  
Poultry Products ◽  
Inspection Service

ABSTRACT Ready-to-eat (RTE) meat and poultry product samples collected from RTE-producing establishments for the ALLRTE (random) and RTE001 (risk-based) sampling projects of the Food Safety and Inspection Service (FSIS) were tested for both Salmonella and Listeria monocytogenes. The FSIS analyzed Salmonella results for RTE meat and poultry product samples collected for the two sampling projects from 2005 to 2012. Data for 24,385 ALLRTE samples collected from 3,023 establishments and 66,653 RTE001 samples collected from 2,784 establishments were evaluated for the percentages of Salmonella-positive samples, product types of positive samples, and Salmonella serotypes. There also were descriptive summaries with respect to establishment hazard analysis and critical control point (HACCP) size, production volumes, L. monocytogenes control alternatives, geographic location, and season or month of sample collection. Results showed low occurrences of Salmonella-positive samples from the ALLRTE and RTE001 sampling projects, with 14 positive samples (0.06%) for ALLRTE and 33 positive samples (0.05%) for RTE001. Percentages of establishments with at least one Salmonella-positive sample averaged 0.46% for ALLRTE and 1.11% for RTE001. Three product types—sausage products, pork barbecue, and head cheese—accounted for 62% of all positive samples. There were 27 distinct serotypes from 48 Salmonella isolates, with serotypes Infantis and Typhimurium being the most common (5 isolates each). All but one of the Salmonella-positive samples were obtained from establishments with HACCP sizes of small or very small. More than half of the positive samples were obtained from establishments using L. monocytogenes control alternative 3 (sanitation only, highest-risk category). Positive Salmonella samples were found in all geographic regions at all times of the year. Information obtained from these sampling projects is relevant to the prevention of foodborne Salmonella illnesses from RTE meat and poultry products.

Assessing the Impact of Retailer Disclosure on the Effectiveness of U.S. Meat and Poultry Recalls

2020 ◽  
Vol 83 (12) ◽  
pp. 2095-2101
Author(s):  
JIANBIN YU ◽  
NEAL H. HOOKER
Keyword(s):  
Food Safety ◽  
Plant Size ◽  
Policy Debate ◽  
Recovery Rates ◽  
Disclosure Policy ◽  
Poultry Products ◽  
Inspection Service ◽  
The Impact ◽  
The U.S ◽  
Lower Recovery

ABSTRACT In August 2008, the Food Safety and Inspection Service of the U.S. Department of Agriculture (USDA) launched a new policy that required publication of a list of retail consignees for the meat and poultry products part of class I recalls, those with the greatest potential impact on public health. In this study, two recall effectiveness measures (recovery rate and completion time) and a difference-in-difference method were used to examine the effects of retailer disclosures. When controlling for factors previously determined to impact recall effectiveness, including product type, reasons for recall, the amount of food recalled, plant size, and the way the problem was discovered, no significant impact on recall effectiveness was discerned under the current disclosure policy. Recalls for bacterial contamination had higher recovery rates. Larger recalls had lower recovery rates and longer completion times. Recalls issued by very small plants had lower recovery rates. Compared with other stakeholders, government agency discovery of the problem was associated with lower recovery rates. As the U.S. Food and Drug Administration considers a similar retailer disclosure policy for foods regulated under the Food Safety Modernization Act, such lessons from the USDA experience should inform the policy debate. HIGHLIGHTS

Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

2003 ◽  
Vol 66 (7) ◽  
pp. 1227-1232 ◽  
Author(s):  
ROBIN M. KALINOWSKI ◽  
R. BRUCE TOMPKIN ◽  
PETER W. BODNARUK ◽  
W. PAYTON PRUETT
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Health Risk ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Performance Standards ◽  
Public Health Risk ◽  
Raw Meat ◽  
Poultry Products ◽  
Cooked Meat

In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization)requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S. Department of Agriculture FSIS Directive 7110.3). Baseline data led the FSIS to estimate a “worst case” of 104 Clostridium perfringens cells per g in raw meat products. The rationale for the FSIS performance standards was based on this estimate and the assumption that the numbers detected in the baseline study were spores that could survive cooking. The assumptions underlying the regulation stimulated work in our laboratory to help address why there have been so few documented outbreaks of C. perfringens illness associated with the consumption of commercially processed cooked meat and poultry products. Our research took into account the numbers of C. perfringens spores in both raw and cooked products. One hundred ninety-seven raw comminuted meat samples were cooked to 73.9°C and analyzed for C. perfringens levels. All but two samples had undetectable levels (<3 spores per g). Two ground pork samples contained 3.3 and 66 spores per g. Research was also conducted to determine the effect of chilling on the outgrowth of C. perfringens spores in cured and uncured turkey. Raw meat blends inoculated with C. perfringens spores, cooked to 73.9°C, and chilled according to current guidelines or under abuse conditions yielded increases of 2.25 and 2.44 log10 CFU/g for uncured turkey chilled for 6 h and an increase of 3.07 log10 CFU/g for cured turkey chilled for 24 h. No growth occurred in cured turkey during a 6-h cooling period. Furthermore, the fate of C. perfringens in cooked cured and uncured turkey held at refrigeration temperatures was investigated. C. perfringens levels decreased by 2.52, 2.54, and 2.75 log10 CFU/g in cured turkey held at 0.6, 4.4, and 10°C, respectively, for 7 days. Finally, 48 production lots of ready-to-eat meat products that had deviated from FSIS guidelines were analyzed for C. perfringens levels. To date, 456 samples have been tested, and all but 25 (ranging from 100 to 710 CFU/g) of the samples contained C. perfringens at levels of <100 CFU/g. These results further support historical food safety data that suggest a very low public health risk associated with C. perfringens in commercially processed ready-to-eat meat and poultry products.

Prevalence of Salmonella on Chicken Carcasses from Retail Markets in Vietnam

2012 ◽  
Vol 75 (10) ◽  
pp. 1851-1854 ◽  
Author(s):  
YEN T. TA ◽  
TRUNG THANH NGUYEN ◽  
PHUONG BICH TO ◽  
DA XUAN PHAM ◽  
HAO THI HONG LE ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Poultry Meat ◽  
Department Of Agriculture ◽  
Retail Markets ◽  
Poultry Products ◽  
Ambient Storage ◽  
Significant Difference ◽  
Inspection Service ◽  
Wet Market ◽  
Raw Poultry

This study was conducted to estimate the prevalence of Salmonella on chicken carcasses collected from six regions in Vietnam. A total of 1,000 whole, dressed chicken carcasses were collected from five cities and seven provinces across the six regions in Vietnam. Of these, 900 samples were collected from wet markets and 100 from supermarkets. All samples were analyzed for the presence of Salmonella according to a method recommended by the U.S. Department of Agriculture, Food Safety and Inspection Service. The overall Salmonella prevalence was 45.9%. There was no significant difference (P > 0.05) in Salmonella prevalence by (i) location (Ha Noi city, 51.1%; Hai Phong city, 45.6%; Da Nang and Can Tho cities, 45.5%; Bac Ninh province and Ho Chi Minh city, 44.7%; Dong Nai province, 44.6%; Ha Tinh province, 44.4%; Phu Tho province, 43.8%; Lao Cai province, 43.5%; Kien Giang province, 41.9%; and Lam Dong province, 40.9%), (ii) market type (wet market, 46.2%; supermarket samples, 43.0%), and (iii) storage temperature at retail (ambient storage, 46.4%; chilled storage, 45.1%). Hence, Salmonella presence on poultry meat in Vietnam was not associated with a specific city or province, market type, or storage temperature at retail. Strategies to reduce Salmonella levels on raw poultry in Vietnam should be undertaken to improve the safety of poultry products and reduce the incidence of human salmonellosis from poultry consumption.

scholarly journals The effects of cold pork loins on the pasteurization temperature in sous vide cooking

2018 ◽  
Author(s):  
David Xu Wang ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock ◽  
Lorraine McIntyre
Keyword(s):  
Bacterial Count ◽  
T Test ◽  
Water Bath ◽  
Internal Temperature ◽  
Cooking Temperature ◽  
Group 6 ◽  
Group A ◽  
Pork Loin ◽  
Sous Vide ◽  
Group B

  Objective: Sous vide is a relatively new cooking method introduced in restaurants in British Columbia. Sous vide cooking involves placing vacuum sealed food inside a temperature controlled water bath or steam convection oven. Unlike conventional cooking, sous vide cooking involves cooking food at a lower temperature (usually < 65°C) with a longer cook time. The low temperature allows chefs to precisely control the changes within the food. Thus sous vide cooked dishes have consistent texture and color, with retained flavor, moistness and nutrients. With all the benefits, sous vide cooking does have some disadvantages. Lower cooking temperature may not be sufficient for bacterial count reduction, resulting in unsafe food. In addition, every validated sous vide menu requires chefs to precisely follow the cooking temperature and cook time. Any deviation can cause the food to not reach the required 6.5 log reduction in bacterial count. The purpose of this experiment was to determine the effect on the internal temperature of cooking-in-process pork loin packages when additional chilled pork loin packages with an internal temperature of 4°C are submerged into the water bath. Methods: Two groups of pork loin packages with data loggers inside (SmartButton) at approximately 4°C were introduced into a 60°C water bath at different intervals. The first group (6 packages) was immersed inside the water bath at time = 0 minute, while the second group (6 packages) was immersed inside the water bath at time = 10 minutes. Both groups were taken out when they were cooked for 31 minutes (at time = 31 minutes and 41 minutes respectively). Water bath temperature was recorded using SPER Scientific 8000024 data logger. Temperature data for pork loin packages was used to calculate the mean lethality achieved by each group. One sample t-test and two sample t-test were used for statistical analysis. Results: There was a more than 3 mean log lethality difference in group A and group B pork loins. Pork loins cooked sous vide style in group A achieved a mean lethality of 5.12 at 31 minutes (range 0.42 to 12.78) while group B pork loins achieved a mean lethality of 8.44 at 31 minutes (range 3.35 to 11.87). With the same cook time, group A had a statistically significantly lower mean lethality than group B pork loins with p value = 0.003. Although statistically inconclusive whether group A pork loins achieved a mean lethality of 6.5, group B pork loins did reach the recommended mean lethality of 6.5. Conclusion: The result indicated when new cold pork loin packages at 4°C are introduced into a cooking-in-process sous vide water bath at 60°C, the lethality of the original pork loin packages in the bath will be lowered if the cook time remains unchanged. However, it is inconclusive on whether the original pork loin packages will reach 6.5 lethality recommended by BCCDC. The new pork loin packages will reach 6.5 lethality if the original cook time is used.  

Sign in / Sign up

Export Citation Format

Share Document