Meat + Poultry - October 2007 - 135

Four easy steps
Schwan Food Co. benefits from
in-house testing for Staph aureus

Staphylococcus aureus bacteria. Its large
capsule protects the organism from attack by
the cow's immunological defenses.

I

by Staph aureus. A large number of
Staph aureus organisms would be required to produce enough enterotoxin
to cause illness.
"If you have well-trained personnel and employ appropriate methodologies and good laboratory practices,
there should not be any more or any
less risk testing for Staph aureus inhouse than testing for any other organism," she adds.

n-house testing for microorganisms
such as E .coli is routine for meat
and poultry processors. However,
an increasing number of companies
are also performing in-house testing
for Staph aureus. In a survey of 1,400
food processors conducted in 2000,
62 percent were already doing their
own evaluations.
One of those manufacturers is Marshall, Minn.-based The Schwan Food
Co., a privately held, multibillion-dollar
business that manufactures and markets fi ne frozen foods through homedelivery, retail-grocery and food-service channels.
The company has multiple brands
and offers pizza, protein-based entrées,
142

I

MEAT&POULTRY

I

October 2007

I

convenience foods, fruit, vegetables,
bakery items and desserts. Anne Sherod,
director of food safety, microbiology at
Schwan's Research and Development
Inc., manages the company's corporately
located laboratory and is responsible for
maintaining the company's good laboratory practices, methodologies and
equipment in seven labs.
"Some manufacturers may have
concerns about in-house testing for
Staph aureus since it is classified as
a pathogen. However, there is a difference between Staph and Listeria
or Salmonella," Sherod says. "Illness
is not caused directly by the staph
organism. Any illness would be due
to enterotoxin, which is produced
www.MEATPOULTRY.com

Photo courtesy of FSIS

Steps to in-house testing
When asked about setting up an inhouse testing program for Staph aureus, Sherod identified four key steps:
establishing, monitoring, evaluating
and correcting.


http://www.MEATPOULTRY.com

Meat + Poultry - October 2007

Table of Contents for the Digital Edition of Meat + Poultry - October 2007

Contents
Meat + Poultry - October 2007 - 1
Meat + Poultry - October 2007 - 2
Meat + Poultry - October 2007 - 3
Meat + Poultry - October 2007 - Contents
Meat + Poultry - October 2007 - 5
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