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Interventions to improve microbial safety – Compounds, Ingredients, Processes 1. Carcass washing - remove, reduce beginning numbers – remove bacteria before they attach to meat surfaces – a. hot water – 95oC wash pre-chill – ~90% of beef plants currently use hot water – reduce E. coli O157:H7 and Salmonella – will reduce spoilage organisms also but…most are picked up in post-chill processing -recently approved phage for E. coli b. organic acids – – – – approved since 1992 lactic or acetic acid most common 1- 2% solution especially effective if used after hot water spray - cells are susceptible – complex mixtures also developed peroxyacetic acid, hydrogen peroxide, octanoic acid, acetic acid = “Inspexx” (brand name); Inspexx 100 = poultry; Inspexx 200 = red meat (USDA approved) – good for Salmonella, Staphylococcus sp, Listeria monocytogenes – however, E. coli is acid resistant c. steam – steam pasteurization – 6.5 - 8 seconds of steam under pressure – raises carcass surface temperature to ~185oF – followed immediately by cold water spray to prevent surface cooking – kills 95 - 99% of bacteria – steam vacuuming also developed to clean contaminated areas on carcasses - alternative to knife trimming – effective for Salmonella sp, Listeria sp and E. coli O157:H7 d. tri-sodium phosphate – approved in 1994, first for poultry – primary effect seems to be to prevent microbial cell attachment – especially effective if combined with organic acid sprays e. acidified sodium chlorite – citric acid plus sodium chlorite – surface spray treatment – primarily used for poultry but approved for red meat and being adopted – is effective against virtually all microorganisms including E. coli O157:H7 which is acid resistant 2. Ingredients a. sodium/potassium lactate – permitted at 3% (4.8% of commercial solution which is 60% lactate) – also seems to improve water retention, flavor and color Inhibition of Listeria in an Uncured Chicken Roll (stored at 40o F) 9 8 0% NaL 2% NaL 4% NaL 7 Log (CFU/gram) 6 5 4 3 2 8 15 22 29 36 45 52 60 time (days) Inhibition of Listeria in an Cured Frankfurter (stored at 40o F) 8 7 0% NaL 2% NaL 4% NaL 6 Log (CFU/gram) 5 4 3 2 1 0 8 15 22 29 36 45 56 time (days) b. sodium diacetate – permitted at 0.25%: most often used with lactate – diacetate = 1:1 sodium acetate : acetic acid c. activated lactoferrin – discovered in 1939 – approved Jan, 2002 by USDA for meat applications and as GRAS substance by FDA in Oct, 2001 for other foods – natural compound from milk found in blood, saliva, tears – effective against ~ 30 pathogens including Salmonella, E. coli O157:H7 c. activated lactoferrin (continued) – binds iron very, very tightly which may be how it inhibits bacteria --- would also function as antioxidant – lactoferrin is a antimicrobial peptide – glycoprotein of ~ 700 amino acids – recent research has isolated a peptide called PR-39 from pork white blood cells that is antimicrobial – may be another natural antimicrobial d. cetylpyridinium chloride – quarternary ammonium compound – lethal to Salmonella, E. coli and Listeria – currently allowed for exterior package surfaces, plant surface sanitizer and to treat chilling solutions used to cool cooked products – not yet approved by FDA or USDA for direct food use but approval is expected because – has been used for over 40 years in products like mouthwash e. dried plum products “prunes” – 3% plum extract inhibits E. coli O157:H7, Salmonella, Listeria and Staphylococcus sp – also helps retain moisture, and has antioxidant activity – does not change flavor 3. Processing treatments a. Post-packaging pasteurization with heat – 80 - 90oC for ~ 1 minute will greatly reduce pathogens and spoilage types – most significant for Listeria due to post - cooking surface contamination – effects are very dependent on package arrangement – single packaged franks Vs single rows Vs double rows – need to be careful about product effects especially increased purge b. irradiation – approved for poultry in 1992 and red meat in 2000 – clearly effective against all microorganisms – gamma (radioactive source), electron beam (limited penetration), and X-ray sources – minimal product change i.e. product retains “raw” characteristics – must be labeled as irradiated – not yet approved for multicomponent (processed meat products) c. high pressure processing – use of ~87,000 psi to kill bacteria by disrupting cell functions (enzymes, membranes) – advantageous for both pathogen control and shelf life (spoilage) – does not alter product --- retains “raw” characteristics – Hormel currently utilizes high pressure for processed ham products, and “natural” products – requires no special regulations or labeling – typically a batch process done post packaging 4. Bacteriophages – Highly specific for different bacterial strains – Approved by FDA (2006) for use in foods including meat to reduce L. monocytogenes (Intralytix LMP-102™) – Also received FDA approval (~2010) of a phage product (ECP-100™ ) for E. coli 0157:H7 – Recently, FDA GRAS approval for Salmonella (Salmofresh) (www.intralytix.com) – targeting poultry – Currently developing phage for Clostridium perfringens