TEST 4November 12, 2014QUIZ OVER WHAT DR HALE SAID (WATCH VIDEO ON HYPERLINK)Microbiology of fresh, processed, and fermented meats- Defining meato Federal meat inspection act ( 21 U.S. code, part 601)o Livestock (domesticated) species suitable for meat products production are cattle, sheep, goat, swine, and equine (horse, mule)o Wild game animals can also be useful for meat products processing, but the majority of products are from domesticated animals Hunters Loins, sausage products- Meat-yielding animalso Healthy animals are assumed to have muscles essentially sterileo Carry microbes in GI tract, on hide/skin/pelt, hooves, in mouthso Lymph nodes: concern over Salmonella in cattle lymph nodes and transmission to ground beef- Sources of microbes on carcasses during processing:o Stick knifeo Hide/skin/pelt removal- removal processes preventing carcass cross-contaminationo Cutting knives/implementso GI contents, evisceration processo Productions employees- personal hygiene, limiting cross-contaminationo Process environment-sanitary condition-Carcass Safety Interventionso Most effective following efficient processing in sanitary environmento Interventions: Trimming of carcassesHot waterChemical interventinos: acids, other compoundso Chilling- Microbes on Fresh Meato Gram-negative aerobic bacteria, facultative rods (Enterobacteriaceae)o Gram- positive rods, cocci (aerobic, facultative and fermentative genera)Enterococci, staphylococci, micrococci, LABo Molds, yeasts: primarily spoilage concernsMost problematic: peniccillium&mucor (molds), candida (yeasts)- Factors affecting microbial growth on fresh meato Meat as a source of nutrients for microbial growtho Post mortem Ph declineo Oxygenation/redox potential of meatConsumption of 2 by microbial growthPackaging of product in vacuum/MAP drives fermentative microbes’ growtho Meat aw (0.98-0.99)o Storage temperatureo Packaging characteristics: O2 permeable or barrier packagesExtrinsic factoro Storage environment relative humidityExtrinsic factorNOVEMBER 14, 2014- Microbiological spoilage of fresh meat (all enzymatically driven)o Lipolysis Liberate fatty acids from di and tri glycerides Some break down phospholipids Some break down free fatty acids Volatile acids: flavor/smell in meat over time of spoilageo Proteolysis Gram negative psychotrophs Aerobic organisms Compounds that add REAL putrefactive smells/flavors to meato Utilization, fermentation of carbohydrates Aerobic use of sugars- Acids can be formed- May produce lactace or pyruvate Anaerobic fermentation: lactic acid principal fermentation product, gas production- Clostridia, lactic acid bacteria- Some yeasts will lactacte gas Slime, rope production- More often in processed meats than fresh meats- Fresh meats under aerobic conditions- Secrete polysaccharides Gas fermentation: package deformation, blown pack- Grinding of meato Non intact productso Diagram on bottom of p.4o Destroy fibril integrity of muscleo Enhanced spoilage potential- Ground meat is perishableo Tray-packed in O2- permeable film (PVC): allows aerobic psychotrophic growtho Shelf life concerns (3-6 days max. at retail) Microbial loads on tissue Grinding homogenizes and exposes meat surfaces for microbial use Sanitary condition of grinder and cross-contamination between batches via grinder- If it’s not sanitary, you’re basically just stirring in e. coli, salmonella, etc.o Made from trimmings produced during carcass fabrication of cuts Not allowed to just “pick up the scraps up off the floor for ground beef” …we know that scraps/skin of meat is contaminated with bacteria so it is not used in ground beef… DUH o Blended together (lean and fat) to desired fat content and groundo Shorter shelf life on aerobic packaging vs. vacuum packaging- E. coli 0157:H7, Non-0157 STECo Disease syndromes: Hemmorhagic colitis HUS Thrombotic thrombocytopenia (TTP) Non- 0157 serotypes Cooking/control: 160 degrees F (internal temp)- Internal patty color temp not a reliable indicator of “doneness” o USDA identifies as adulterants in ground and non-intact beef products Adulterant (FMIA part 601) Deleterious substances, injurious to health Not subjected to further processing so if pathogen detected, must divert to further processing or destroyo Tested according to 2-class attribute sampling plan N=60 c=0 M=NA m=1 CFU/sample- N is whatever sample/back/lot size is- C is how many will be allowed to failo Other non-intact meat classes-types (Fed Reg 1999 expansion of products covered underadulterant status): Comminuted, flaked, minced, cubed, mechanically tenderized Gyro, formed and shaped- NON-O157 stecto Big six stereotypes: 026, 045, 0103, 0111, 0121, 01245o USDA began testing beef in 2010 to assay prevalence in beef supplyo Adulterants in 2001 (e coli 0157: H7 in 1994)o USDA testing in 2012 1.74% prevalence in raw trimmings (used for grindings) 19.3% in veal samplingo Where’s the focus need to be? More consumption of beef High prevalence of veal- Pork safety and Trichinellao T. spiralis, T. britovio Parasite; nematode (helminth)o Once associated with undercooked pork, now wild game has higher prevalenceo Symptoms: Cyst ingestion: pain, vomiting, diarrheao Prevention: Restricted access/confinement production Proper cooking (140 degrees F inactivates larvae; USDA cooking recommendations to consumers 145 degrees F) Freezing of meat USDA recommendations 160 degrees F (ground pork, uncooked sausage)- Tapeworm: Taenia spp.o T. Solium (pork)o T. Saginata (beef) o Cooking properly destroyso Low incidence in U.S.  CAN spread via poor personal hygiene from shedding individualso Most frequent in areas of world where raw/under-cooked pork, beef consumption highesto Cysticercosis: seizures may occur- Meat curingo Curing:chemical additives/preservatives used to fix meat color, improve flavor and preserve producto Main ingredients in curing: NaCl, sugar, nitrates/nitrites, cur accelerants (erythrobate, ascorbate- reducing agents)o Breakdown of nitrites to nitrous acid and then to nitric oxide induces anti-clostridial effect Prevention of proper spore outgrowth post-germination Low REDOX potential in meat enhances effect at PH 4.5-5.5o Perigo factor: presence of nitrate in meat plus high heat cooking induces enhanced antimicrobial impact in canned, cured product Spam/canned ham-