Meat&Poultry - January 2013 - 59

POULTRY SAFETY
One Cargill executive stresses the
importance of using hurdle strategies
to fi ght Salmonella and Campylobacter
in its turkey products. “We strongly
believe in and employ a multiple-hurdle,
supply-chain-wide approach to
address these naturally and randomly
occurring bacteria,” says Scott Eilert,
Ph.D., vice president of food safety,
quality and regulatory with Cargill
Value Added Meats’ retail segment.
“The foundation of our approach is
based on using interventions in our
chiller, although we don’t limit our
efforts to the chiller.”
In its harvest facilities, Cargill fo-
cuses on properly cleaning birds to
remove as much debris as possible before
they move to the scalder.
“We employ interventions before
and after the evisceration process,”
Eilert says. “We also use interventions
during the debone process and immediately
prior to grinding. Upstream,
we work very closely with our agriculture
team to take all steps necessary to
minimize the bacterial load arriving
at our harvest facilities. Our efforts
have resulted in signifi cant reductions
in our Salmonella incidence rates.”
Cargill uses process mapping to
look at each process step to ensure
a continuous reduction in pathogen
load is achieved. “We know our processes
are capable of a 7- to 8-log reduction
in bacterial load, which ultimately
results in a very low level of
Salmonella potentially coming out of
the chiller,” he adds.
Cargill continuously evaluates new
processing aids that could improve effectiveness
in controlling the microbial
load plus invests a lot of resources
to better understand the best delivery
method for these processing aids. It
also continuously tests new ingredients
and technologies in its harvest facilities
and production systems.
“We have explored High Pres-
sure Processing for ground turkey
and have successfully refi ned its use
in our ground-beef business,” he adds.
“We believe this technology has potential
for our ground-turkey products.”
Cargill also works to improve the
timeliness of the detection methodologies
for these pathogens. If it can
reduce the time required to get preliminary
answers from its pathogen
testing, it can use this testing as a real-time
measurement of its processcontrol
program effectiveness.
At appropriate times during pro-
duction, Tyson Foods uses food-grade
sprays or washes, frequently mixed
with high volumes of water, which
include antimicrobial solutions, says
Scott Stillwell, Tyson’s vice president
of food safety and quality assurance.
The company also performs consistent
sanitation routines at all of its facilities
and uses statistical process control of
the dressing procedures to minimize
the potential for cross-contamination
during processing.
Tyson Foods has incrementally re-
duced both the number of positives
and the total microbial load of Salmonella
and Campylobacter spp. samples
in its plants over the course of the last
several years.
“The multi-hurdle intervention
programs consistently provide a 4- to
5- log10 microbial reduction when live
receiving data are compared to postchill
data,” Stillwell says. “Our company
average performance is well below
the industry average and well below
the current performance standard.”■
We would like to hear from you – to comment
on this story or to request reprints, contact
us by email at meatpoultry@sosland.com.
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www.MeatPoultry.com • January 2013 • Meat&Poultry • 59
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Meat&Poultry - January 2013

Table of Contents for the Digital Edition of Meat&Poultry - January 2013

Meat&Poultry - January 2013
Table of Contents
Commentary - Facing a year of uncertainty
Business Notes - Pope talks 2Q results, strategy for 2013
JBS Canada gets new leadership
Panico named president, CEO at Bar-S Foods
Pilgrim’s moves stock listing to NASDAQ
Washington - ‘Test-and-hold’ realities
Beef Outlook - Opening wallets
Cover Story - Contending
Poultry Processing Innovations - Fragile rocks
Fry, fry again!
Packaging solutions
Eye on the target
Ingredient Solutions - Product enhancement
Business Strategies - Changing course
Small Business Matters - Resolving to Survive
From the Corral - Driven to Excellence
New Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry - January 2013 - Meat&Poultry - January 2013
Meat&Poultry - January 2013 - 2
Meat&Poultry - January 2013 - 3
Meat&Poultry - January 2013 - Table of Contents
Meat&Poultry - January 2013 - 5
Meat&Poultry - January 2013 - 6
Meat&Poultry - January 2013 - 7
Meat&Poultry - January 2013 - Commentary - Facing a year of uncertainty
Meat&Poultry - January 2013 - 9
Meat&Poultry - January 2013 - Business Notes - Pope talks 2Q results, strategy for 2013
Meat&Poultry - January 2013 - JBS Canada gets new leadership
Meat&Poultry - January 2013 - Pilgrim’s moves stock listing to NASDAQ
Meat&Poultry - January 2013 - 13
Meat&Poultry - January 2013 - Washington - ‘Test-and-hold’ realities
Meat&Poultry - January 2013 - 15
Meat&Poultry - January 2013 - Beef Outlook - Opening wallets
Meat&Poultry - January 2013 - 17
Meat&Poultry - January 2013 - 18
Meat&Poultry - January 2013 - 19
Meat&Poultry - January 2013 - 20
Meat&Poultry - January 2013 - 21
Meat&Poultry - January 2013 - Cover Story - Contending
Meat&Poultry - January 2013 - 23
Meat&Poultry - January 2013 - 24
Meat&Poultry - January 2013 - 25
Meat&Poultry - January 2013 - 26
Meat&Poultry - January 2013 - 27
Meat&Poultry - January 2013 - 28
Meat&Poultry - January 2013 - 29
Meat&Poultry - January 2013 - 30
Meat&Poultry - January 2013 - 31
Meat&Poultry - January 2013 - 32
Meat&Poultry - January 2013 - 33
Meat&Poultry - January 2013 - Poultry Processing Innovations - Fragile rocks
Meat&Poultry - January 2013 - 35
Meat&Poultry - January 2013 - 36
Meat&Poultry - January 2013 - 37
Meat&Poultry - January 2013 - 38
Meat&Poultry - January 2013 - 39
Meat&Poultry - January 2013 - 40
Meat&Poultry - January 2013 - 41
Meat&Poultry - January 2013 - Fry, fry again!
Meat&Poultry - January 2013 - 43
Meat&Poultry - January 2013 - 44
Meat&Poultry - January 2013 - 45
Meat&Poultry - January 2013 - 46
Meat&Poultry - January 2013 - 47
Meat&Poultry - January 2013 - Packaging solutions
Meat&Poultry - January 2013 - 49
Meat&Poultry - January 2013 - 50
Meat&Poultry - January 2013 - 51
Meat&Poultry - January 2013 - 52
Meat&Poultry - January 2013 - 53
Meat&Poultry - January 2013 - Eye on the target
Meat&Poultry - January 2013 - 55
Meat&Poultry - January 2013 - 56
Meat&Poultry - January 2013 - 57
Meat&Poultry - January 2013 - 58
Meat&Poultry - January 2013 - 59
Meat&Poultry - January 2013 - Ingredient Solutions - Product enhancement
Meat&Poultry - January 2013 - 61
Meat&Poultry - January 2013 - 62
Meat&Poultry - January 2013 - 63
Meat&Poultry - January 2013 - 64
Meat&Poultry - January 2013 - 65
Meat&Poultry - January 2013 - Business Strategies - Changing course
Meat&Poultry - January 2013 - 67
Meat&Poultry - January 2013 - 68
Meat&Poultry - January 2013 - 69
Meat&Poultry - January 2013 - 70
Meat&Poultry - January 2013 - 71
Meat&Poultry - January 2013 - 72
Meat&Poultry - January 2013 - 73
Meat&Poultry - January 2013 - Small Business Matters - Resolving to Survive
Meat&Poultry - January 2013 - 75
Meat&Poultry - January 2013 - 76
Meat&Poultry - January 2013 - 77
Meat&Poultry - January 2013 - 78
Meat&Poultry - January 2013 - 79
Meat&Poultry - January 2013 - 80
Meat&Poultry - January 2013 - 81
Meat&Poultry - January 2013 - 82
Meat&Poultry - January 2013 - 83
Meat&Poultry - January 2013 - From the Corral - Driven to Excellence
Meat&Poultry - January 2013 - 85
Meat&Poultry - January 2013 - New Product Showcase
Meat&Poultry - January 2013 - 87
Meat&Poultry - January 2013 - 88
Meat&Poultry - January 2013 - 89
Meat&Poultry - January 2013 - Names in the News
Meat&Poultry - January 2013 - 91
Meat&Poultry - January 2013 - Classified Advertising
Meat&Poultry - January 2013 - 93
Meat&Poultry - January 2013 - 94
Meat&Poultry - January 2013 - 95
Meat&Poultry - January 2013 - 96
Meat&Poultry - January 2013 - Advertisers
Meat&Poultry - January 2013 - The Insider
Meat&Poultry - January 2013 - 99
Meat&Poultry - January 2013 - 100
Meat&Poultry - January 2013 - 101
Meat&Poultry - January 2013 - 102
Meat&Poultry - January 2013 - 103
Meat&Poultry - January 2013 - 104
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