Meat+Poultry - December 2022 - 52

INGREDIENT ISSUES
SAFE
Keeping
charcuterie
Vinegars and plant extracts have a role to play in
providing protection against foodborne illness
BY DONNA BERRY | meatpoult r y@sosland.com
'T
is the season for charcuterie boards featuring readyto-eat
meats and cheeses. These grazing boards are a
giant petri dish. The longer these perishable items stay
uncovered at ambient temperature and the more hands that
touch the serving utensils, the greater the risk of microbial
contamination.
" Most charcuterie meats and cheese are tastiest when
served at room temperature, " said Kris Boulton, extension
agent, University of Arkansas Division of Agriculture,
Benton, Ark. " Perishable items shouldn't sit out for more
than two hours. "
Most hosts are not watching the clock. That's why meat
processors should assist with reducing the risk of foodborne
illness through the addition of food safety ingredients.
Those prioritizing clean label will often include various plant
extracts and vinegar-based ingredients.
The inclusion of such ingredients may have helped
prevent a super-spreader outbreak that started in early
November. A Listeria monocytogenes occurrence across six
states was linked to sliced meats and cheeses purchased at
retail deli counters. These products may very well have been
intended for charcuterie boards. More than 13 people were
52 MEAT+POULTRY | 12.22 | www.meatpoultry.com
hospitalized and at least one death has been attributed to the
foodborne illness, according to the US Centers for Disease
Control and Prevention, Atlanta.
A statement on the CDC website explains that it is
challenging to identify a single item as the culprit.
" This is because Listeria spreads easily between food
and the deli environment and can persist for a long time in
deli display cases and on equipment, " the agency said. " A
contaminated food likely introduced the outbreak strain
of Listeria into delis in multiple states. Investigators are
working to identify any specific products or delis that may
be contaminated with the outbreak strain. "
The CDC advised high-risk people to avoid eating meat
or cheese from any deli counter unless it is heated to 165° F
to kill the pathogen. The agency also advised food retailers
and deli operators to be vigilant and follow USDA-FSIS food
safety best practices.
THE POWER OF VINEGAR
If these meats had included vinegar in the recipe, they
may have been protected from the omnipresent Listeria.
Straight vinegar, as well as buffered vinegar ingredients, are
OFC Pictures, JanisSusa - stock.adobe.com

http://www.meatpoultry.com

Meat+Poultry - December 2022

Table of Contents for the Digital Edition of Meat+Poultry - December 2022

Meat+Poultry - December 2022 - Intro
Meat+Poultry - December 2022 - 1
Meat+Poultry - December 2022 - 2
Meat+Poultry - December 2022 - 3
Meat+Poultry - December 2022 - 4
Meat+Poultry - December 2022 - 5
Meat+Poultry - December 2022 - 6
Meat+Poultry - December 2022 - 7
Meat+Poultry - December 2022 - 8
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Meat+Poultry - December 2022 - 11
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Meat+Poultry - December 2022 - 33
Meat+Poultry - December 2022 - 34
Meat+Poultry - December 2022 - 34a
Meat+Poultry - December 2022 - 34b
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Meat+Poultry - December 2022 - SUPP1
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