TAMU FSTC 326 - november 19 guest lecture (16 pages)

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november 19 guest lecture



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november 19 guest lecture

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Pages:
16
School:
Texas A&M University
Course:
Fstc 326 - Food Bacteriology

Unformatted text preview:

Food Microbiology Safety 2007 Pathogens Salmonella spp and Campylobacter spp are the two pathogens most commonly associated with poultry meat USDA 1995 CDC 1990 The intestinal tract of birds constitutes a major reservoir of Salmonella spp and Campylobacter spp Listeria monocytogenes RTE products Chapter 10 h p www healthypeople gov document pdf Volume1 10Food pdf all applies to food sources not just meat poultry and processed egg products 3 DIDN T MEET GOALS IN 2010 HOW TO DECREASE SALMONELLA AND CAMPYLBACTER 60 sec carcass rinse Salmonella below 7 5 No more than 5 positive out of 51 Campylobacter below 10 4 No more than 8 positive out of 51 Also Monitoring Serotypes linked to Food Borne Illness http www fsis usda gov OPPDE rdad FRPubs 2009 0034 pdf Salmonella below 7 5 Campylobacter below 10 4 1 ml samples direct plating no enrichment Also Monitoring Serotypes linked to Food Borne Illness 2 400 different serotypes Top 5 of 2009 isolated from broilers Enteritidis Kentucky Typhimurium Var Copenhagen Heidleberg Typhimurium Salmonella will be serotyped and linked to those of human health significance CDC Facilities be ranked as low 0 2 medium 2 4 or high 5 based on numbers of serotypes linked to food borne illnesses Medium and high facilities will be scheduled for a Food Safety Assessment Positive 75 of all A sets have fewer than serotypes linked to serotypes linked to human health CDC four USDA FSIS Profile of Broiler Salmonella Serotypes from Analyzed HACCP Verification Samples 1998 2010 Serotypes 1998 Serotypes 2010 Kentucky Kentucky Heidelberg Enteritidis Typhimurium variant Typhimurium 5 Copenhagen Typhimurium Heidelberg Hadar Typhimurium Source USDA FSIS www fsis usda gov PDF Serotypes Profile Salmonella 2010 pdf page 99 FSIS New Performance Standards for Salmonella and Campylobacter in Turkeys Sponge 50 sq cm thigh and 50 sq cm back 100 sq cm 10 vertical and 10 horizontal Salmonella below 1 7 no more than 4 positive in 56 samples below 1 1 Campylobacter no more



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