Food Protection Trends
Abstracts - December 2007
Inactivation of Escherichia coli O157:H7 in Apple Juice as Affected by Cranberry Juice Concentration and Holding Temperature
Food Safety Practices of Poultry Slaughter Plants: Findings
from a National Survey
When Epidemiological Evidence Should Suffice
Inactivation of Escherichia coli O157:H7 in Apple Juice as Affected by Cranberry Juice Concentration and Holding Temperature
Ashley S. Pedigo, Faith J. Critzer and David A. Golden
Dept. of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, TN 37996-4591, USA
SUMMARY
Cranberry juice concentration and holding temperature were evaluated for efficacy at reducing Escherichia coli O157:H7 populations in pasteurized apple juice. Pasteurized 100% cranberry (CJ) and apple juices were combined to yield mixtures containing 0 (control) to 50% CJ. E. coli O157:H7 (5-strain mixture) was inoculated into juice mixtures to obtain an initial population of approximately 7 log CFU/ml. Juices held at 4 and 25°C were sampled at interals for up to 120 h, while juices held at 45°C were sampled at intervals for up to 8 h. Samples were plated in duplicate on tryptic soy agar (TSA) and sorbitol MacConkey agar (SMAC). After 120 h of storage at 4°C, E. coli O157:H7 populations were reduced < 1 log in 0 – 30% CJ mixtures, but were reduced by > 2 and 4 logs in 40 and 50% CJ, respectively. In juices held at 25°C, E. coli O157:H7 populations were undetectable in 10% CJ after 120 h, in 20 and 30% CJ after 48 h, and in 40 and 50% CJ after 24 h; the population in 0% CJ was reduced by 5 logs after 120 h. At 45°C, E. coli O157:H7 was reduced to non-detectable levels in 30, 40, and 50% CJ after 6, 5, and 4 hours, respectively. Reductions of approximately < 1, 2, and 6 logs were observed in 0, 10, and 20% CJ, respectively. When combined with temperatures of 25 or 45°C and minimal holding time, concentrations of 30–50% pure CJ could serve to effectively reduce E. coli O157:H7 populations in juice.
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Food Safety Practices of Poultry Slaughter Plants: Findings
from a National Survey
Sheryl C. Cates, Catherine L. Viator, Shawn A. Karns and Mary K. Muth
RTI International, 3040 Cornwallis Road, Research Triangle Park, NC 27709, USA
SUMMARY
Practices and technologies implemented by poultry slaughter plants for controlling foodborne pathogens and other hazards may help reduce the risk of salmonellosis, campylobacteriosis, and other foodborne illnesses. To characterize the use of food safety practices and technologies in the United States’ poultry slaughter industry, we conducted a survey of all poultry slaughter plants (219 completed surveys, 78% response rate). The majority of plants have adopted many of the food safety technologies and practices asked about in the survey. In particular, 86% of plants use some type of carcass decontamination intervention, and 50% use some type of decontamination intervention for processed product. About 80% of plants have their slaughter and processing operations audited for food safety by an independent third party or its customers. Most plants conduct voluntary microbiological testing (85%) and environmental sampling (75%). Nearly all plants provide food safety training for new employees and also provide food safety training on an ongoing basis. In general, large and small plants are more likely than very small plants to use many of the food safety practices and technologies (P < 0.01). The survey findings, along with other data, can be used to characterize poultry slaughter plants’ food safety risk management practices.
Full Text Article
When Epidemiological Evidence Should Suffice
Peter Much-1, Juliane Pichler-1 , Anita Luckner-Hornischer-2, Peter Pusker-3, Regina Trampler-3, Heimo Lassnig-1, Christian Kornschober-1 and Franz Allerberger-1
1-Austrian Agency for Health and Food Safety, Spargelfeldstrasse 191, 1226 Vienna, Austria
2-Amt der Tiroler
Landesregierung, Eduard-Wallnoefer-Platz 3, 6020 Innsbruck, Austria
3-Amt der Niederösterreichischen
Landesregierung, Landhausplatz 1, 3109 St. Poelten, Austria
SUMMARY
Each year Salmonella transmitted via eggs cause many foodborne outbreaks. Because of European legislation (Zoonoses Directive 2003/99/EC) and national requirements (e.g., the Zoonoses Act 128/2005 in Austria), more and more of these outbreaks are investigated. Frequently the infectious vehicle can be found by epidemiological studies and the source of infection confirmed by microbiological testing of fecal and environmental samples from incriminated flocks of laying hens, but proof of the infectious vehicle cannot be obtained because the outbreak strain cannot be detected in the incriminated food. In Austria, two outbreaks have been traced back to one egg production plant. We report on three further outbreaks linked to this egg production plant that again did not lead to proper actions by health authorities because of missing microbiological proof in the eggs originating from the incriminated flocks.
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