Meat + Poultry - June 2016 - (Page 88)

FOOD SAFETY Packer perspective BY S T E V E D I T TM E R | m e a t p o u l t r y @ s o s l a n d.c o m S o, if one is in charge of food safety at a beef harvesting facility - or several of them - is it microbes, specifically pathogenic microbes, that keep a microbiologist up at night? Dr. John Ruby, technical services, food safety, JBS, explained at this year's International Livestock Forum at Colorado State Univ. that microbes are the target but people and processes are key. Controlling pathogens is an industry-wide priority and Greeley, Coloradobased JBS USA considers its interventions among the industry's best. 88 PLANNING AND PROCESS Ruby has a schematic drawing of the way one could view an optimal plan of cooperation between industry segments to best control pathogens. First, producers would have available effective feed additives or vaccines to reduce the amount of pathogen shedding in manure, and consequently, on hides, reducing the pathogen load coming into the packing house. Second, the packer would continue present interventions: hide washes, carcass washes, sub-primal sprays, trim treatments and a cold chain. Third and fifth, both further processors and retailers would use sub-primal sprays, trim treatments, a cold chain and age MEAT+ POULTRY | 06.16 | www.meatpoultry.com specifications as appropriate interventions for their segment. Fourth, grinders would do trim treatments, maintain cold chains and age specifications. Sixth, the transporter needs only to supply the cold chain. That's in a perfect world. What about the harvest process itself? Ruby holds three truths of the harvest process: 1) One cannot dress a carcass without transferring some microorganisms to the carcass surface; therefore, you need a strong mechanical intervention system to control the microorganisms. 2) One cannot implement a mechanical intervention system strong enough to overcome a poor carcass dress job. As a result, 3) One needs both a robust dressing procedure and a strong mechanical intervention system. According to Ruby, when it comes to the dressing process, the focus must be on prevention rather than correction. A dressing audit system monitors standard operating procedures and visible defects, partially through camera systems and third party audits. JBS' multiple hurdle intervention system includes a hide wash, pre-evisceration wash, a Getty images Expert shares thoughts about food safety at JBS http://www.meatpoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - June 2016

Meat + Poultry - June 2016
CONTENTS
COMMENTARY - The wage wedge
BUSINESS NOTES - TYSON POSTS RECORD Q2 PERFORMANCE
HORMEL RAISES GUIDANCE ON Q2 PERFORMANCE, ACQUIRES JUSTIN’S
JBS SWINGS TO Q1 LOSS
EPIC PROVISIONS LAUNCHES NEW LINE OF MEAT BAR
CAGE-FREE TO RULE AT DAIRY QUEEN
OLYMEL TO EXPAND PRIMARY POULTRY PLANT
CARGILL TO STAY IN WICHITA
WASHINGTON - Food safety action
BARBECUE REPORT - Barbecue friends
FOODSERVICE - Smokin' success
EDUCATION - TEXAS BARBECUE at the head of the class
RESTAURANT REPORT - THE BBQ TRAVELER
PACKAGING SOLUTIONS - 'Bone' appetit
INGREDIENT ISSUES - Flavor infusion
SMOKY FLAVOR TOPS THE CHARTS
SMALL BUSINESS MATTERS - Meat snack marvel
SMALL BUSINESS LEADER - Checking in with the chick
COVER STORY - Preferential processsing
MARKET REPORT - Traditional innovation
FOOD SAFETY - Packer perspective
PROCESSOR PROFILE - Embracing meat snacking
CONVENTION PREVIEW - AAMPed up in Omaha
FROM THE CORRAL - Cage-free caveats
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

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