Shelly McKee - Poultry Industry Association New Zealand · According to the Centers for Disease...
Transcript of Shelly McKee - Poultry Industry Association New Zealand · According to the Centers for Disease...
Shelly McKee
Director of Technical Services
USA Poultry and Egg Export Council
1997 2006-2008 2010 2010 2020*
Pathogen Baseline
Case Rate (infections from
all foods per
100,000
population)**
Baseline
Case
Rate
FoodNet
Case
Rate
Targets Targets
Campylobacter 24.6 12.71 13.6 12.3 8.5
E. coli O157:H7 2.1 1.2 0.9*** 1.0 0.6
L.
monocytogenes 0.47 0.29 0.3 0.24 0.2
Salmonella 13.6 15.25 17.6 6.8 11.4
• Chapter 10 - http://www.healthypeople.gov/document/pdf/Volume1/10Food.pdf, applies to all food sources, not just meat, poultry, and processed egg products. •*CDC MMWR – June 2010, 60(22): 749-755. •ADD REFERENCE
2
According to the Centers for Disease Control and
Prevention, approximately 48 million people
become sick, 128,000 are hospitalized, and 3,000
die.
The annual health-related cost of food-borne
illness in the United States is estimated as $51.0
billion (Scharff, 2011).
Poultry is estimated to represent 35.1% illnesses caused by Salmonella and 72% attributed to Campylobacter
Consumer Reports (2010), broiler chickens at retail
◦ 62% contaminated with Campylobacter
◦ 14% contaminated with Salmonella
◦ 9% contaminated with both
Effective July 2011
Salmonella < 7.5%
Campylobacter < 10.4%
Campylobacter
First isolated as Vibrio fetus in 1886-1913
Identified as Campylobacter enteritis in
1970’s and linked to gastroenteritis and inflammation of the gastrointestinal track
Isolated from children with diarrhea. Isolated from human feces
Delay in identification was due to lack of
culture methods
Gram negative (pink) Microaerophilic: 3%– 5% oxygen
and 2%– 10% carbon dioxide for optimal growth conditions
Two distinct shapes Curved or spiral (helical) Coccoid COCCOID SHAPE WILL NOT GROW
ON CULTURE MEDIA
Young et al., 2007. Nature Reviews Microbiology
5: 615:679
Globally, 80% of Campylobacter causing
campylobacteriosis are C. jejuni
C. coli accounts for only 2-5% of the total cases in
the US Higher percentages in developing countries
Infective dose 500-1000 cells or more
Causes sporadic illness not outbreaks per se
Growout &
Transport Immobilization
*Scalding *Picking
*Evisceration
Live hang Bleed out
*Immersion
Chilling
Further
Processed Products
Sorting & Aging
Packaging
*Major points of cross
contamination
Site Tested Log10 CFU/mL
Pre-scald 4.7
Post-scald 1.8
Post-pick 3.7
Pre-evisceration 3.4
Pre-chiller 2.3
Post-chill**** 1.5
Adapted from Berrang and Dickens. 2000. J. Appl. Poul. Res. 9:43-
47
*****Best opportunity for reduction of pathogens
Considered to take care of most naturally occurring levels of Campylobacter
“If we can control Campylobacter we can
control Salmonella and/or that would be on carcasses post-chill” new philosophy
Prevalence and levels of Salmonella on post-chill carcasses are much lower than Campylobacter
Need for Multi-hurdle approach
Most antimicrobials applied at a minimal of three places On-line reprocessing (OLR) or Inside-
Outside bird rinse cabinets (IOBW) Chiller
Post-Chill Antimicrobial Treatments
0%5%
10%15%20%25%30%35%40%45%
Per
acet
ic A
cid
Chlor
ine
Acids
pH 2
.0
ASC
CPC
E. G
en. C
hlor
ine
Bro
mine
Re
sp
on
se
s
*CPC= cetylpyridium chloride
*ASC= Acidified Sodium Chlorite
*Some indicate Brushes
Chill Water Treatment Carcass Sampling Point Campylobacter % Positive % Reduction
85 ppm PAHP Pre-Chill 83.0a
Post-Chill 47.0c
30 ppm Chlorine Pre-Chill 78.0a
Post-Chill 68.0b
43.4
12.8
Table 4. Reduction of Campylobacter positive carcasses
treated with PAHP (Peracetic acid) or chlorine during
chilling
Source: Bauermeister et al., 2008. J Food Protection 71:
1119-1122
*ASC=acidified sodium chlorite
*Most indicate pH control for Chlorine
*ASC=acidified sodium chlorite
*CPC=cetylpyridium chloride
*Most indicate pH control for Chlorine
Finishing Chillers and Pre & Post
Chill Dip Tanks Advantages
•Small footprint •Higher concentration of antimicrobial can be used •Better kill than spray applications •Good Coverage •Short Dwell time •Money Savings •Antimicrobial mixed with clean water
Morris and Associates
0
1
2
3
4
5
6
7
8
9
log C
FU
/ s
am
ple
Antimicrobials Sites Levels
Peracetic Acid Finishing chiller, dip tank
400-1000 ppm (0.04-0.10%)
CPC Finishing drench 0.30-0.60%
Control of Pathogens
Post-Chill Applications
Thank You!