Meat+Poultry - February 2019 - 63

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ven though the US meat and poultry
processing industry may produce the
safest food in the world, there is a need
to offer extra protection against microbial
contamination, in particular by pathogens
such as Escherichia coliform, Listeria
monocytogenes and Salmonella. Pathogens
were responsible for the 839 foodborne
disease outbreaks reported in the US, in
2016, which resulted in 14,259 illnesses, 875
hospitalizations, 17 deaths and 18 food recalls,
according to Centers for Disease Control and
Prevention (CDC), Atlanta. Mollusks, such
as oysters and scallops, were the No. 1 food
category associated with outbreak illnesses,
followed by pork, which was responsible for
438 illnesses. Beef was responsible for three
multi-state outbreaks, chicken for two.
With such outbreaks comes lots of food
waste. The 22 pathogen-related meat and poultry
recalls by the US Dept. of Agriculture in 2018
affected more than 17 million lbs. of product.
"Foodservice and retail buyers are looking
for longer product shelf life, in part due to
complex logistics and, essentially, a longer
cold chain," says Tom Rourke, business
development director, Corbion, Lenexa,
Kansas. "Manufacturers want to maximize
their geographic reach, but when they do, they
not only expand their opportunities, they also
increase the potential impact of an outbreak of
foodborne illness."
The costs of a recall in terms of dollars and
brand image can be swift and severe. Food
safety has become a critical success factor for
meat processors.
"Processors should choose to manage
hazards that are reasonably likely to occur
with the easy addition of an ingredient that
protects the product until consumed," says
Roger Maehler, senior director of seasoning
research and development, Newly Weds Foods
Inc., Chicago. "The products at highest risk will
be those that are subject to the unreliable cold
chain, with the longer the shelf life, the greater
the risk. Other high-risk products are those
prepared by consumers, with the greater the
preparation, the higher the risk."

ELIMINATING AND PREVENTING
Certain foodborne pathogens may be present
on raw foods, with proper cooking and
handling typically eliminating the potential

for foodborne illness. But the possibility for
contamination after cooking exists. This is a
major concern with ready-to-eat (RTE) meat
products that do not undergo an additional
lethal cooking step prior to consumption. They
are particularly vulnerable to Listeria, which is
omnipresent in the environment.
"The unique growth characteristics of
Listeria, including its ability to survive freezing,
tolerance to salt and heat, and capability to
form biofilms, make it a challenging pathogen
to control," says Steve Campano, vice president
for research and innovation, Hawkins Inc., Roseville, Minnesota. "While surveys have shown
that prevalence of Listeria in RTE meats has
decreased significantly - most certainly as
a result of focused research, science-based
regulations and industry efforts - the pathogen
continues to contaminate these products at
very low levels and illnesses continue to occur."
Processed RTE meats that are pre-sliced,
ground or diced, are the most susceptible to
contamination. Lower-salt items, products with
more water activity and those with higher pH
are also vulnerable.
"The more a product comes in contact with
any surface - whether hand, tool or machinery
- the more opportunities there are for harmful
bacteria to be introduced," Rourke says.
Because pathogens do not typically
change the taste or smell of the food, they
go undetected. This makes it imperative that
manufacturers of these products take all
possible precautions to ensure food safety.
"Meat and poultry products contain
many positive nutrients for humans, which
also makes them ideal sources of nutrients
for pathogens," says Janice Johnson, food
technical and application services lead, Cargill
Salt, Minneapolis. "To combat pathogens,
manufacturers include many 'hurdles,' such as
heat treatments, pH modifications and water
activity adjustments, in the processing of meat
products, all with an eye toward preventing the
exposure of pathogens to consumers."
Table salt - sodium chloride - was one of the
earliest ingredients used to preserve and prevent pathogen growth. It may be injected into
whole muscle via a brine solution or blended in
as a dry ingredient in processed meats.
"Salt decreases the water activity, or
conversely, increases osmotic pressure, which
creates an environment that is undesirable

"Meat and
poultry products
contain many
positive
nutrients for
humans, which
also makes them
ideal sources
of nutrients for
pathogens."
- JANICE JOHNSON

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Meat+Poultry - February 2019

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