Food Protection Trends - October 2010 - 581

INTRODUCTION
Each year in Canada, approximately 6,000 cases of salmonellosis are reported to health authorities (9). This number represents only a fraction of the actual salmonellosis cases, as the disease is often mistaken for stomach flu because of the similarity of symptoms, including vomiting, diarrhea and abdominal cramping. For every reported case of salmonellosis, it is believed that up to 37 cases go unreported (21). Salmonella infections can be severe, especially in young children, the elderly and people with an impaired immune system, and in some cases they may require immediate hospitalization. Poultry are major carriers of Salmonella, and consequently contaminated poultry products are frequently associated with Salmonella infections (9). A recent Canadian study examining human illness attribution as related to historical foodborne outbreak data sets found that between 14 and 23% of foodborne salmonellosis outbreaks could be attributed to poultry (18). Because of these public health concerns, various studies and surveillance programs throughout the world have evaluated the incidence of Salmonella contamination in poultry. In 2006, the Canadian Integrated Program for Antimicrobial Resistance Surveillance (CIPARS) found Salmonella in about 13% of the retail chicken samples analyzed (8). A similar frequency was observed in 2002–2006 in the United States (US), where the National Antimicrobial Resistance Monitoring System (NARMS) isolated Salmonella from about 11.5% of retail chicken samples (15). While the incidence of Salmonella found in poultry is similar in Canada and the United States, incidence rates vary in other parts of the world. For example, a higher Salmonella incidence rate was reported in Vietnam, where the bacterium was isolated from about 48.9% of retail chicken (12), while lower incidence rates, i.e., 3.1% and 4.9%, were reported in New Zealand and United Kingdom, respectively (14, 24). Because of extensive control measures, Sweden and Denmark have virtually eliminated Salmonella contamination in their poultry products (23). Although the presence of Salmonella in poultry is relatively common, poultry can be safely consumed when it is cooked

to a safe internal endpoint temperature. While there is general consensus between governments and industry that an internal temperature of 74°C (4, 10, 22) is sufficient to inactivate Salmonella in raw poultry parts (e.g., chicken breasts, chicken thighs), disagreement remains as to what constitutes a safe endpoint temperature when cooking whole stuffed and unstuffed raw poultry. In Canada, for the past 25 years, Health Canada (HC) has recommended that an internal temperature of 85°C, measured in the thickest part of the breast or thigh muscle, not touching the bone (10), would be sufficient to inactivate any Salmonella present in raw whole stuffed and unstuffed poultry. However, other Canadian and international government organizations, as well as members of the poultry industry, have recommended different endpoint temperatures. For example, for the inactivation of Salmonella, the Canadian Turkey Marketing Agency (CTMA) has recommended 74°C for stuffing in turkeys, and 77°C in the breast and 82°C in the thigh for whole raw turkey (3). In the USA, the National Chicken Council and U.S. Poultry and Egg Association recommend 82°C as a safe endpoint cooking temperature, while the United States Department of Agriculture (USDA) and the governments of the Canadian provinces of British Columbia and Alberta recommend the lower endpoint temperature of 74°C (1, 2, 16, 22). These differences in endpoint temperature recommendations can confuse consumers as to what truly constitutes a safe endpoint temperature for cooking raw whole poultry. To address these uncertainties, two Canadian poultry industry associations, the Chicken Farmers of Canada (CFC) and CTMA, performed Salmonella survival studies on poultry to try to add to the body of scientific evidence for what constitutes a safe endpoint cooking temperature. Subsequent to these studies, Health Canada commissioned an investigation to assess the validity of its current recommendation of 85°C. In each of the three studies, whole raw poultry (stuffed and/ or whole chicken and/or turkey) was inoculated with various strains of Salmonella, which included commonly observed strains such as S. Typhimurium, as well as the less common but known heatresistant strain of S. Senftenberg. The

endpoint Celsius temperatures used in these studies were specifically chosen to be equivalent to the Fahrenheit temperatures used in various US recommendations. The temperatures of 73.9, 76.7, 79.4 and 82.2°C used in the Canadian studies are equivalent to 165, 170, 175 and 180°F, respectively. In the current investigation, Health Canada’s objective was to examine the results of these three independent studies and make a recommendation on the safe endpoint temperature for cooking raw whole poultry.

MATERIALS AND METHODS
Although commissioned by different organizations over a 13-year span, all of the studies were conducted by the same independent testing facility “Diversified Research Laboratories Limited,” now “Silliker Canada Co.,” in Markham, Canada. The studies were performed between 1994 and 2007 with a common purpose: to determine the safe endpoint cooking temperature for raw whole poultry.

Canadian Turkey Marketing Agency
A study was commissioned in 1994 by CTMA to determine a safe endpoint cooking temperature for raw stuffed and unstuffed whole turkey. In this study, whole turkeys separated into four weight classes, ranging in weight from 4 kg to 10 kg, were inoculated with S. Typhimurium NAL+ (Table 1). The skin was inoculated with the target inocula, which ranged from 103 to 104 CFU/ cm2 (Table 1). The stuffing was prepared as recommended by the manufacturer, using 1 part commercial dry stuffing to 1.5 parts water, so as to have the lowest moisture content to ensure a slow heat transfer and to mimic potential in-home cooking conditions. After preparation, the stuffing was subsequently inoculated with S. Typhimurium NAL+ at a concentration of 102 to 103 CFU/g (Table 1). The turkeys were cooked in one of four commercially available consumer type ovens to one of three specific endpoint temperatures, i.e., 76.7°C, 79.4°C and 82.2°C (Table 1). All treatments were repeated for each weight class in each oven. The endpoint temperature

OCTOBER 2010 | FOOD PROTECTION TRENDS

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Food Protection Trends - October 2010

Table of Contents for the Digital Edition of Food Protection Trends - October 2010

Food Protection Trends - October 2010
Contents
Sustaining Members
Reflections of Your President
Commentary from the Executive Director
The Role of Pallets in Microbial Food Safety
Safe Endpoint Temperature for Cooking Whole Raw Poultry: Health Canada Recommendation
Dry Heat Thermal Inactivation of Listeria innocua on Deli Slicer Components
New Members
What’s Happening in Food Safety
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 2010 - Food Protection Trends - October 2010
Food Protection Trends - October 2010 - Cover2
Food Protection Trends - October 2010 - 561
Food Protection Trends - October 2010 - Contents
Food Protection Trends - October 2010 - 563
Food Protection Trends - October 2010 - 564
Food Protection Trends - October 2010 - 565
Food Protection Trends - October 2010 - 566
Food Protection Trends - October 2010 - 567
Food Protection Trends - October 2010 - 568
Food Protection Trends - October 2010 - Sustaining Members
Food Protection Trends - October 2010 - 570
Food Protection Trends - October 2010 - 571
Food Protection Trends - October 2010 - Reflections of Your President
Food Protection Trends - October 2010 - 573
Food Protection Trends - October 2010 - Commentary from the Executive Director
Food Protection Trends - October 2010 - 575
Food Protection Trends - October 2010 - The Role of Pallets in Microbial Food Safety
Food Protection Trends - October 2010 - 577
Food Protection Trends - October 2010 - 578
Food Protection Trends - October 2010 - 579
Food Protection Trends - October 2010 - Safe Endpoint Temperature for Cooking Whole Raw Poultry: Health Canada Recommendation
Food Protection Trends - October 2010 - 581
Food Protection Trends - October 2010 - 582
Food Protection Trends - October 2010 - 583
Food Protection Trends - October 2010 - 584
Food Protection Trends - October 2010 - 585
Food Protection Trends - October 2010 - 586
Food Protection Trends - October 2010 - 587
Food Protection Trends - October 2010 - Dry Heat Thermal Inactivation of Listeria innocua on Deli Slicer Components
Food Protection Trends - October 2010 - 589
Food Protection Trends - October 2010 - 590
Food Protection Trends - October 2010 - 591
Food Protection Trends - October 2010 - 592
Food Protection Trends - October 2010 - 593
Food Protection Trends - October 2010 - New Members
Food Protection Trends - October 2010 - 595
Food Protection Trends - October 2010 - 596
Food Protection Trends - October 2010 - What’s Happening in Food Safety
Food Protection Trends - October 2010 - 598
Food Protection Trends - October 2010 - 599
Food Protection Trends - October 2010 - 600
Food Protection Trends - October 2010 - Industry Products
Food Protection Trends - October 2010 - 602
Food Protection Trends - October 2010 - 603
Food Protection Trends - October 2010 - 604
Food Protection Trends - October 2010 - 605
Food Protection Trends - October 2010 - Coming Events
Food Protection Trends - October 2010 - Advertising Index
Food Protection Trends - October 2010 - 608
Food Protection Trends - October 2010 - Journal of Food Protection Table of Contents
Food Protection Trends - October 2010 - Audiovisual Library Order Form
Food Protection Trends - October 2010 - Booklet Order Form
Food Protection Trends - October 2010 - Membership Application
Food Protection Trends - October 2010 - Cover3
Food Protection Trends - October 2010 - Cover4
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