Food Protection Trends

Abstracts - April 2007

Evaluation of an In-line Sampling System for the Collection of Raw Milk Samples for Official Testing under the Grade “A” Milk Program  

Food Safety Practices Used at Egg Packing and Egg Products Establishments 

Evaluation of an In-line Sampling System for the Collection of Raw Milk Samples for Official Testing under the Grade “A” Milk Program

R. E. Riner-1, L. Sinack-1, S. Gillette-1, T. E. Graham-2, L. J. Maturin-2, and S. C. Murphy-3

1-Upstate Farms Cooperative, 7115 W. Main St., Leroy, NY 14482, USA
2-Food and Drug Administration, 6502 S. Archer Road, Summit Argo, IL 60501, USA
3-Dept. of Food Science, Cornell University, Ithaca, NY 14853, USA

SUMMARY
Samples of raw milk collected with an in-line sampling device during the filling of bulk milk tank trucks were compared to samples collected by dipper from the same complete bulk milk tank truck loads after agitation. Comparative samples representing 25 loads of raw milk were tested for standard plate count (SPC), electronic somatic cell count (ESCC), presence of growth inhibitors and milkfat. There were no significant differences in SPC, ESCC or milkfat between samples collected with the in-line sampling device and those collected from the tank truck by the dipper method. Growth inhibitors were not found in any of the samples tested. The results of this study supported previous data submitted to the National Conference on Interstate Milk Shipments and the Food and Drug Administration (FDA) and verified that the in-line sampler gave results equivalent to the traditional dipper method. The evaluation of this supporting data by the FDA resulted in final approval of this in-line sampling device for use in collecting official test samples for the Grade “A” milk program. The importance of the approval of this and other such sampling devices is discussed.

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Food Safety Practices Used at Egg Packing and Egg Products Establishments

Catherine L. Viator-1, Sheryl C. Cates-1, Shawn A. Karns-1, Mary K. Muth-1, and Ronald L. Meekhof-2

1-RTI International, 3040 Cornwallis Road, Research Triangle Park, NC 27709, USA
2-USDA, Food Safety and Inspection Service, Office of Policy, Program and Employee Development, 1400 Independence Ave., Room 2936-S, Washington, D.C. 20250, USA

SUMMARY
Each year Salmonella Enteritidis (SE) causes thousands of illnesses and hospitalizations from the consumption of undercooked eggs. The egg industry is implementing a variety of practices, in addition to those required by regulation, to help reduce the number of SE illnesses. To characterize food safety practices in the egg industry, we conducted a national mail survey of egg packing and egg products plants. We received 201 surveys from egg packing plants and 60 surveys from egg products plants. The survey collected information on use of specific food safety practices and technologies, microbiological testing practices, and employee food safety training. Many plants have adopted food safety practices not required by current regulations. For example, in the egg packing industry, 67% of eggs are transported from the farm to the plant at or below 45°F, and 52% of eggs are stored for less than one day at the plant. Most egg products plants conduct voluntary microbiological testing (80% of plants) and environmental sampling (73%). Furthermore, half of egg packing plants and 80% of egg products plants have a written self-reported, non-regulatory HACCP plan. The survey findings, along with other data, can be used to characterize current industry practices prior to promulgation of HACCP regulations.

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