5 Burson Post Harvest Extension Update 2017 STEC Conference 2017 STEC CAP.pdf · Post Harvest...

PostHarvestExtensionUpdate2017-

ReducingSTECinBeefProducedbySmallBusinessMeatProcessors

DennisBursonUniversityofNebraska- Lincoln

ObjectivesDevelopanddeliveracurriculumforpersonnelworkingwithlarge,small,orverysmallbeefprocessorsfocusedoncurrentknowledgeonSTEC,theuseofHACCP,andprocesscontrols.

Extension Workshop

ManagingtheRiskofShigaToxin-ProducingEscherichiacoli inBeefProductsProducedby

SmallMeatProcessors.

• SmallBusinessMeatProcessors• StateMeatandPoultryInspectionPrograms• StateFoodInspection• StateExtensionSpecialists

ManagingtheRiskofShigaToxin-ProducingEscherichiacoli inBeefProductsProducedbySmall

MeatProcessors.Objectives:1. IncreaseparticipantunderstandingofE.coliO157andthenon-

O157STEC(ShigaToxin-ProducingEscherichiacoli) andtheriskoffoodborneillness.

2. ExploreplantprocesscontrolsystemsforSTECusingHACCPandFoodSafetysystems.

3. Understandantimicrobialinterventions,theeffectivenessforreducingtheriskofSTEC,andtheirimpactonqualityofnon-intactmeatproducts.

ManagingtheRiskofShigaToxin-ProducingEscherichiacoli inBeefProductsProducedbySmall

MeatProcessors.Topics:1. STECandFoodSafety:FoodborneillnessandUSDAtesting

results.2. ThesevenSTECserogroups andotherSTEC.3. DetectionmethodologyforSTEC.4. SanitaryDressingProcedures5. HACCPandFoodSafetySystemcontrolsforSTEC;HACCPplans,

SOP’s,andHACCPPre-requisiteprogramsforsmallplants.1. Samplingworkinggroupactivity2. HACCPHazardAnalysisworkinggroupactivity

ManagingtheRiskofShigaToxin-ProducingEscherichiacoli inBeefProductsProducedbySmall

MeatProcessors.Topics:6. AntimicrobialInterventionsforBeef:Slaughter,Chilled

Carcasses,Sub-primals,andLeanTrim.7. Demonstrationsusingorganicacidinterventions:

1. Antimicrobialinterventionsfortrimforgroundbeefproduction.

2. Evaluationofproductquality.8. SupportingdocumentationandvalidationofHACCP

systems/antimicrobialinterventions.

Processors’ConcernsAboutQuality

WorkshopsConducted

• SouthDakotaStateUniversityandSouthDakotaMeatInspection.June2014

• KansasStateUniversity,38th MeatProcessingWorkshop,March2015

• UniversityofNevada,Reno,NevadaFoodSafetyTaskForce,LasVegas,NV,April2016

• UniversityofIdaho,Moscow,ID,May2017

WorkshopsScheduled

• MissouriMeatProcessorsAssociation,KansasCity,September14,2017.

• NorthAmericanMeatInstitute.PathogenControlandRegulatoryComplianceinBeefProcessingConference,September6-7,2017

WorkshopstobeScheduled

• NorthCarolinaStateUniversityandNorthCarolinaMeatProcessorsAssociation,Spring2018

• PurdueUniversity,IndianaMeatProcessorsAssociation

• NortheastU.S.

WorkshopEvaluations

• UniversityofIdahoMeeting• 26attendees• Evaluationforknowledge,skills,andimplementation.

• 10multiplechoicequestions- Averaged71.6%

Rateyourlevelofcomfortwhendiscussingthefollowingitemswithacoworker

1 1.5 2 2.5 3 3.5 4 4.5 5

KnowledgeControlsGroundBeef

IdentifyHACCPandSOPcontrols

TheUseAntimicrobialinterventions

FoodSafetyConcernswithSTEC

Knowledge

After Before

Rateyourlevelofcomfortwhendiscussingthefollowingitemswithacoworker

1 1.5 2 2.5 3 3.5 4 4.5 5

KnowledgeControlsGroundBeef

IdentifyHACCPandSOPcontrols

TheUseAntimicrobialinterventions

FoodSafetyConcernswithSTEC

Knowledge

After Before

Rateyourabilitytoimplementfoodsafetyprogramsforprocessingoperationsthatwill

reducethefoodsafetyriskofSTEC.

1 1.5 2 2.5 3 3.5 4 4.5 5

Properlycooknon-intactsteak

EvaluateLabAnalysismethodsforSTEC

ImplementReceivingRequirements

Identifyeffectiveantimicrobialinterventions

AbilitytoImplement

After Before

Rateyourabilitytoimplementfoodsafetyprogramsforprocessingoperationsthatwill

reducethefoodsafetyriskofSTEC.

1 1.5 2 2.5 3 3.5 4 4.5 5

Properlycooknon-intactsteak

EvaluateLabAnalysismethodsforSTEC

ImplementReceivingRequirements

Identifyeffectiveantimicrobialinterventions

AbilitytoImplement

After Before

Ratetheleveloflikelihoodthatyouwilldothefollowingwithinthenextsixmonths

1 1.5 2 2.5 3 3.5 4 4.5 5

EncouragesupplierstoexpaintheirSTECControls

ImplementsamplingplanstoverifySTECcontrols

DevelopSTECcontrolsinownoperation

ReassessorimplementaHACCPPlan

IntenttoImplement

PlansforWebinars

• Delivertwowebinarsusingmodulesdevelopedfortheworkshop.– AAMP(AmericanAssociationofMeatProcessors)– NAMI(NorthAmericanMeatInstitute)– NMPAN(NicheMeatProcessorsAssistanceNetwork)

– AMSA(AmericanMeatScienceAssociation)

WebinarSeriesTopics1. PrevalenceofSTECinCattle2. AntimicrobialinterventionsforSTEC

a) Pre-harvestb) Slaughterc) ColdCarcassesandSubprimalsd) STECantimicrobialinterventionsfornon-intactsteaksand

roastse) LeanTrim

3. Scientificpublications,criticalparameters,initialvalidation

4. VerificationandValidationofSTECcontrols5. STECcontrolindrysausagesanduncookedsummer

sausage

Objective

Todevelopanddeliveranationalleadertrainingworkshop.

TraintheTrainerInformation• WorkshopisscheduledatReciprocalMeatConference,CollegeStation,TX,AMSAJune17,2017.

• Presentationsontopicsidentifiedintheworkshopsdelivered.

• Providestandardizedpresentationsandactivitiesforextensionspecialists,educatorsandconsultants.

• Providesupportdocumentation.• Recordworkshoppresentationsforwebdelivery.• UpdateonpreharvestandpostharvestSTECCAPresearch

Objectives

DevelopanddelivereducationandassistanceopportunitiestoimplementE.coli O157:H7andSTECcontrolsintoHACCPplans,HACCPpre-requisiteprograms,andStandardOperatingProcedures,tosmallandverysmallbeefprocessingbusinesses.

GenericE.coli SamplingVideohttp://youtu.be/GQXAN2HGpS4

3130views

SpanishLanguageVideohttps://www.youtube.com/watch?v=Rc5zHs6jChk&index=1&list=PLh0k4GzppsqG0iA3QYYZzO2u1KiwLq3mO

176views

LacticAcidSprayInterventionofBeefSubprimalshttps://www.youtube.com/watch?v=KVxtVBdgAw0

29views

LacticAcidSprayInterventionofBeefSubprimalshttps://www.youtube.com/watch?v=lMSWblcScgs

29views

FutureVideoProduction

• Developtwoadditionalinstructionalvideos:– Sanitarydressingproceduresandauditingofprocedures.Videoproductionin2017.

– Inplantvalidationstudies2017and2018

FactSheetsandPublications

• DevelopedNebGuides (factsheets)andStandardOperatingProcedures(tobereviewedandpublishedasExtensionPublication).– GenericE.coli samplingprocedure– Procedureforleantrimsampling– Procedureforgroundbeefsampling– SprayApplicationforLacticAcid– DipApplicationforLacticAcid– SanitaryDressingProceduresandAssessment

HACCPPlansandSupportDocuments

• Additionalpublicationstoassistsmallbusinessmeatprocessors–ModelHACCPplansforBeefSlaughter–ModelHACCPplansforBeefProcessing–ModelHACCPplansforBeefGrinding–ModelHACCPplansforNon-IntactSteaks– Supportingdocumentationlist

ProcessorAssistance

• TechnicalassistancewithHACCPplans.– SmallbusinessmeatprocessorsrespondingtoFoodSafetyAssessments.

– Meatprocessorsresponsestonon-compliance.– ReducedOxygenPackagingforRetailExemptmeatprocessingoperations,cookedproducts.

– Startupcompanies,developingnewHACCPplans.– NewHACCPplansforexistingcompanies.– 15-20plantsperyear

Thankyou!

• Dr.DennisBurson,ExtensionMeatSpecialist• Dr.HarshavardhanThippareddi,PoultryProcessingandFoodSafety,UniversityofGeorgia

• BrynnHusk,ProjectAssistant• KellyMcCarty,GraduateStudent