Food Protection Trends - October 2008 - (Page 721)

procedures used. Reductions of this order appear completely adequate because there is no contemporary evidence that rinsed and sanitized tools used in meat production are significant sources of carcass contamination. There is scant evidence of a scientific basis to the requirement for water at not less than 82°C to be used for sanitizing equipment used in meat production facilities. Alternative procedures appear to be completely satisfactory for reducing numbers of contaminating bacteria. The important food safety issues in meat production have changed over the past century from zoonotic animal health issues such as tuberculosis or brucellosis, which result in visible pathology in carcasses, to foodborne microorganisms that are undetectable using traditional “organoleptic” meat inspection techniques. A risk-based approach to sanitation of equipment could be implemented, using appropriate combinations of time and temperature to optimize inactivation of microorganisms of concern. Using considered combinations of lower water temperatures and extended immersion times could result in less water and energy consumption by the meat industry, giving a positive environmental benefit. Furthermore, the impact on improved occupational health and safety of a change to water cooler than 82°C should not be underestimated: it is thought that burns from sterilizer water may account for around 10% of all industrial injuries in an abattoir, and limiting the amount of 82°C water would improve safety of operators. ACKNOWLEDGMENTS Funding was made available by Meat & Livestock Australia and the Commonwealth Scientific and Industrial Research Organisation. Luisa Reyes-Veliz provided data on knife cleaning at a pig slaughter facility, and we extend our thanks to the management of that company for allowing data to be included in the present study. REFERENCES 1. Anonymous. 2007. Australian standard for the hygienic production and transportation of meat and meat products for human consumption. CSIRO Publishing, Melbourne. 2. Bell, R. G. 1997. Distribution and sources of microbial contamination on beef carcasses. J. Appl. Microbiol. 82:292–300. 3. Bell, R. G., and S. C. Hathaway. 1996. The hygienic efficiency of conventional and inverted lamb dressing systems. J. Appl. Bacteriol. 81:225–234. 4. Berends, B. R., J. M. A. Snijders, and J. G. van Logtestijn. 1993. Efficacy of current EC meat inspection procedures and some proposed revisions with respect to microbiological safety: a critical review. Vet. Rec. 133:411–415. 5. Codex Alimentarius. 2002. Proposed draft code of hygienic practice for fresh meat (CX/MPH 02/4). http://www.codexalimentarius.net/ ccmph8/mh02_01e.htm Accessed October 15 2007. 6. Codex Alimentarius. 2005. Code of hygienic practice for meat. CAC/ RCP 58-2005. 52 pages http://www. codexalimentarius.net/download/ standards/10196/CXP_058e.pdf Accessed October 15 2007. 7. Collins, F. V. 1966. Meat inspection. Chapter XVIII General sanitation and hygiene. Rigby Ltd., Adelaide. 8. Empey, W. A., and W. J. Scott. 1939. Investigations on chilled beef. Part I – Microbial contamination acquired in the meatworks. Bulletin No. 126. Australian Council for Scientific and Industrial Research. Melbourne, Australia. 9. European Commission. 2001. Opinion of the Scientific Committee on Veterinary Measures Relating to Public Health. The cleaning and disinfection of knives in the meat and poultry industry. Adopted on 20–21 June 2001. http://europa.eu.int/comm/food/fs/sc/scv/ out43_en.pdf. Accessed October 7 2007. 10. European Commission. 2004. Regulation EC 853/2004 laying down specific hygiene rules for food of animal origin. 29 April 2004. http:// eur-lex.europa.eu/JOHtml.do?uri =OJ:L:2004:226:SOM:EN:HTML. Accessed October 7 2007. 11. European Commission. 2005. Guidance document on the implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin. http://ec.europa.eu/food/ food/biosafety/hygienelegislation/ guidance_doc_853-2004_en.pdf. Accessed October 7 2007. 12. European Commission. 2008.Third country establishments lists for food products of animal origin. http://ec.europa.eu/food/food/ biosafety/establishments/third_ country/index_en.htm. Accessed August 4, 2008. 13. Eustace, I., J. Midgley, C. Giarrusso, C. Laurent, I. Jenson and J. Sumner. 2007. An alternative process for cleaning knives used on meat slaughter floors. Int. J Food Micro. 113:23–27. 14. Goulter, R., G. Dykes, and A. Small. 2008. Decontamination of knives used in the meat industry: effect of different water temperature and treatment time combinations on the reduction of bacterial numbers on knife surfaces. J Food Prot. 71:1338–1342. 15. Heeschen, W. H. 1987. Microbial safety assurance in the dairy industry: a model for the meat industry? p. 291. In F. J. M. Smulders. Elimination of pathogenic organisms from meat and poultry: Proc. Int. Symp.: Prevention of contamination, and decontamination in the meat industry. Zeist, The Netherlands. 16. Jay, J. M. 1996. Modern food microbiology, 5th ed. Chapman & Hall, New York. 17. Lowry, P. D. 1991. Preliminary study on the microbiological effect of washing meat plant equipment with 82°C water. MIRINZ Report 882. 18. McKenzie, A., and S. Hathaway. 1990. Post-mortem inspection in New Zealand: the dismantling of traditional systems. Surveilllance 17:6–8 19. Meat & Livestock Australia. 2007. Water at less than 82°C for sanitizing knives in abattoirs. MLA, North Sydney. 20. Midgley, J., and I. Eustace. 2003. Investigations of alternatives to 82°C for knife and equipment sterilization. Report PRMS.037. Meat & Livestock Australia, North Sydney. 21. New Zealand Food Safety Authority. 2007. Industry Standard 5 – slaughter and dressing. www.nzfsa. govt.nz/animalproducts/meat/meatman/is5/is5.pdf Accessed October 22 2007. 22. Peel, B., and G. C. Simmons. 1978. Factors in the spread of salmonellas in meatworks with special reference to contamination of knives. Aust.Vet. J. 54:106–110. OCTOBER 2008 | FOOD PROTECTION TRENDS 721 http://ec.europa.eu/food/food/biosafety/establishments/third_country/index_en.htm http://ec.europa.eu/food/food/biosafety/establishments/third_country/index_en.htm http://ec.europa.eu/food/food/biosafety/establishments/third_country/index_en.htm http://www.codexalimentarius.net/download/standards/10196/CXP_058e.pdf http://www.codexalimentarius.net/download/standards/10196/CXP_058e.pdf http://www.codexalimentarius.net/download/standards/10196/CXP_058e.pdf http://europa.eu.int/comm/food/fs/sc/scv/out43_en.pdf http://europa.eu.int/comm/food/fs/sc/scv/out43_en.pdf http://europa.eu.int/comm/food/fs/sc/scv/out43_en.pdf http://eur-lex.europa.eu/JOHtml.do?uri=OJ:L:2004:226:SOM:EN:HTML. http://eur-lex.europa.eu/JOHtml.do?uri=OJ:L:2004:226:SOM:EN:HTML. http://eur-lex.europa.eu/JOHtml.do?uri=OJ:L:2004:226:SOM:EN:HTML. http://www.nzfsa.govt.nz/animalproducts/meat/meatman/is5/is5.pdf http://www.nzfsa.govt.nz/animalproducts/meat/meatman/is5/is5.pdf http://www.nzfsa.govt.nz/animalproducts/meat/meatman/is5/is5.pdf http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_853-2004_en.pdf http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_853-2004_en.pdf http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_853-2004_en.pdf

Table of Contents Feed for the Digital Edition of Food Protection Trends - October 2008

Food Protection Trends - October 2008 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Employee Motivators for Following Food Safety Practices: Pivotal Role of Supervision Knife Sanitizing in Abattoirs: The Effectiveness of Current and Alternative Practices Call for Nominations – 2009 Secretary Call for Awards – IAFP 2009 New Members Updates Industry Products Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - October 2008

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