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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