Acknowledgements Appendix B (Chilling) and Alternatives

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68th RECIPROCAL MEAT CONFERENCE

Appendix B (Chilling) and Alternatives

ANDY MILKOWSKI, PH.D., UNIVERSITY OF WISCONSIN-MADISON

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AcknowledgementsCooling and Stabilization Research at the University of Wisconsin - Madison

2011-2015 Meat Lab and Food Research Institute

Research Support:

• Kraft Foods – Oscar Mayer

• Wisconsin Association of Meat Processors

• UW Food Research Institute

Jeff Sindelar Kathy Glass Nicole Baker Max Golden Katherine Kennedy

Amanda King Russ McMinn Ming Mu Katie Osterbauer Subash Shrestha

Jordan Sabez Amanda Skarlupka Shanna Sticka Di Wang Brandon Wanless

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Topics

What is Appendix B?

Stabilization Options for Uncured Products◦ Inhibitors to C. Perfringens Growth

Stabilization for Cured Products◦ Impact of Nitrite and Ascorbate/Erythorbate

Stabilization for Alternatively Cured Products

Modeling

[Federal Register Volume 64, Number 3 (Wednesday, January 6, 1999)] [Rules and Regulations] [Pages 732-749] From the Federal Register Online via the Government Printing Office [www.gpo.gov] [FR Doc No: 99-32] [[Page 732]] ----------------------------------------------------------------------- DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service 9 CFR Parts 301, 317, 318, 320, and 381 [Docket No. 95-033F] Performance Standards for the Production of Certain Meat and Poultry Products

AGENCY: Food Safety and Inspection Service, Agriculture. ACTION: Final rule. ----------------------------------------------------------------------- SUMMARY: The Food Safety and Inspection Service (FSIS) is amending the Federal meat and poultry products inspection regulations by converting into performance standards the regulations governing the production of cooked beef, roast beef, and cooked corned beef products, fully and partially cooked meat patties, and certain fully and partially cooked poultry products. Unlike the previous requirements for these products, which mandated step-by-step processing measures, the new performance standards spell out the objective level of food safety performance that establishments must meet, but allow establishments to develop and implement processing procedures customized to the nature and volume of their production. Establishments that do not wish to change their processing practices may continue following the previous requirements for these products, which will be disseminated as ``safe harbors'' in Agency guidance materials. …..

The Regulatory Basis for Appendix B

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C. Perfringens in RTE meatsVegetative cells and spores can be found in raw materials

Adapted from Taormina, Bartholomew, and Dorsa (2003)

Thermal processing destroys vegetative cells, but spores are heat shocked by thermal processing and germinate

Temperature range 15-55°C (59-131°F)◦ Optimal growth temperature 43-47°C (109-117°F)

Raw product category No. of samples % %

positive positive

for spores

Cured whole muscle 194 1.6 0 Cured ground or emulsified 152 48.7 5.3 Uncured whole muscle 81 14.8 0 Uncured ground or emulsified 18 38.9 16.7 All categories combined 445 21.6 2.5

http://www.gpo.gov/

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FSIS Appendix B Stabilization Guidelines

Goal: less than 1-log increase

Uncured Product Cooling Profile◦ Stage 1: 1.5 hours to cool 130°F to 80°F

◦ Stage 2: 5 hours to cool 80°F to 40°F

Cured Product Cooling Profile◦ Stage 1: 5 hours to cool 130°F to 80°F

◦ Stage 2: 10 hours to cool 80°F to 45°F

◦ Cured defined as 100 ppm sodium nitrite

◦ No other formulation limits are defined

0

20

40

60

80

100

120

140

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

De

gre

es

F

Hours Cooling

Cured

Uncured


Cook-in-bag Uncured Turkey Breast Cooling

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Hour SetTemp

(F)

Set Temp (C)

0 140 60

1 140 60

2 130 54.4

3 120 48.9

4 110 43.3

5 100 37.8

6 90 32.2

7 80 26.7

8 70 21.1

9 60 15.6

10 50 10

11 40 4.4

Cooling Curve Protocol for 10 Hour period

Cooling Curve Protocol for 12 Hour period

Hour Set Temp (F)

SetTemp (C)

0 140 60

1 120 48.9

2 110 43.3

3 100 37.8

4 90 32.2

5 80 26.7

6 70 21.1

7 60 15.6

8 50 10

9 40 4.4

Linear Cooling- Cook-in-bag Uncured Turkey Breast with added K Lactate

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Kennedy et. al. JFP 2013 76:1972-1976

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Kennedy et. al. JFP 2013 76:1972-1976

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Conclusion

2% Potassium Lactate in Cook-in-bag Uncured Turkey Breast enables slower chilling without >1 log growth of C. perfringens

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Time Point (hrs)

Temp(C)

Temp (F)

0 60 140

1 48.9 120

2 43.3 110

3 37.8 100

4 32.2 90

5 26.7 80

6 21.1 70

7 15.6 60

8 10.0 50

9 4.4 *held*

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J. Sabez 2012 Research Institute - unpublished

3% Cultured Sugar and Vinegar in Cook-in-bag Uncured Turkey Breast enables slower chilling without growth of C. perfringens

13 68th RECIPROCAL MEAT CONFERENCE

Impact of Deviations to Cooling Uncured Products

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0

10

20

30

40

50

60

0 1 2 3 4 5 6 7 8 9 10 11 12

Tem

p (

°C)

Time (hrs)

Cooling Profile for Uncured Turkey

Treatment 1

Treatment 2

Treatment 3

Treatment 4

Treatment 5

Treatment Stage 1 (hours) Stage 2 (hours) Total Time (hours)

1(control) 1.5 5 6.5

2 1.5 7.5 9

3 1.5 10 11.5

4 3 5 8

5 4.5 5 9.5

K. Osterbauer 2014 Food Research Institute - manuscript in preparation

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0

1

2

3

4

5

6

7

8

9

10

0 1 2 3 4 5 6 7 8 9 10 11

Log

Gro

wth

(lo

g C

FU/g

)

Time (hours)

C. perfringens Populations in Uncured Turkey During Extended Cooling

1.5h; 5h

1.5h; 7.5h

1.5h; 10h

3h; 5h

4.5h; 5h

Stage 1 (hours)

Stage 2 (hours)

Total Time (hours)

1.5 5 6.5

1.5 7.5 9

1.5 10 11.5

3 5 8

4.5 5 9.5



0

1

2

3

4

5

6

7

8

9

10

0 1 2 3 4 5 6 7 8 9 10 11

Log

Gro

wth

(lo

g C

FU/g

)

Time (hours)

C. perfringens Populations in Uncured Turkey During Extended Cooling

1.5h; 5h

1.5h; 7.5h

1.5h; 10h

3h; 5h

4.5h; 5h

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ConclusionsBased on Uncured Turkey Breast Experiments

◦ 1st stage of Appendix B – necessary

◦ 2nd stage – less critical than stage 1

◦ Longer time in optimum range = increased growth

overall

◦ Listeria Growth inhibitors delay C. perfringens growth

during slower chilling

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Impact of Deviations to Cooling Cured Products

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N. Baker, 2014 Food Research Institute - manuscript in preparation

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N. Baker, 2014 Food Research Institute - manuscript in preparation

0

1

2

3

4

5

6

7

8

9

10

0 5 10 15 20

Log

Gro

wth

(lo

g C

FU/g

)

Time (hours)

C. perfringens Growth During Delayed Chilling in Cured Ham with 200 ppm Sodium Nitrite and 547 ppm Sodium Erythorbate

5h; 10h

5h; 12.5h

5h; 15h

7.5h; 10h

10h; 10h

5h; 10h (+ control)

Uncured positive control

Cooling time

Step 1; Step 2

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0

10

20

30

40

50

60

0.0

1.0

2.0

3.0

4.0

5.0

6.0

7.0

8.0

0 5 10 15 20 25

Tem

per

atu

re (

°C)

Log

Gro

wth

(lo

g-C

FU/g

)

Time (hrs)

C. perfringens Growth During Delayed Chilling in Cured Ham with Variable Sodium Nitrite and Sodium Ascorbate

100/0

100/250

100/375

100/547

150/250

200/250

Cooling Profile

ppmnitrite/erythorbate


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Conclusions

For hams cured with >100 ppm NaNO2 and 547 ppm sodium erythorbate:

◦ Cooling in phase 1 can be extended by up to 5 hours, with no C. perfringens growth

and

◦ Cooling in phase 2 can be extended by up to 5 hours with

no C. perfringens growth

≥150 ppm nitrite + 250 ppm erythorbate is effective at preventing growth of C. perfringens in a cooling curve of 25 hours


Alternatively Cured Product Cooling

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25

Conventional vs. alternative curing effects on C. perfringens Growth during chilling

-2

-1

0

1

2

3

4

5

6

0 2.5 5 7.5 10 12.5 15

C. p

erfr

ing

ens

log

chan

ge f

rom

init

ial (

CFU

/g)

Cooling time (h)

Uncured

547 ppmpurifiedascorbate

100 ppmpurified nitrite

100 ppm naturalnitrite

100 ppmpurifiednitrite+547 ppmpurifiedascorbateKing, et al., 2015, JFP (in press)

0

10

20

30

40

50

60

0 5 10 15

Tem

per

atu

re (

°C)

Time (h)

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Cultured celery juice (ppm nitrite) Cultured celery juice (ppm nitrite) + cherry powder (ppm ascorbate)

Conventional vs. alternative curing effects on C. perfringensGrowth during chilling - impact of natural ascorbate from acerola cherry

-2

-1

0

1

2

3

4

5

0 5 10 15

C. p

erfr

inge

ns l

og

chan

ge f

rom

init

ial (

CFU

/g)

Cooling time (h)

-2

-1

0

1

2

3

4

5

0 5 10 15

C. p

erfr

inge

ns l

og

chan

ge f

rom

init

ial (

CFU

/g)

Cooling time (h)

King, et al., 2015, JFP (in press)

0

50+250

50

75

100

50+500

75+250

75+500100+250100+500

0+0

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0

1

2

3

4

5

6

7

8

Uncured PCN FE FE+PCN DV DV+PCN CSV CSV+PCN LV LV+PCN

Log

CFU

/g C

. per

frin

gen

s

Heat Shock Chilled

A

A

A

DD D D D D

D

D DD D

E

D

BCC

DE

C

B

Antimicrobials to inhibit C. perfringens growth in deli style turkey breast (uncured and alternatively cured with 50 ppm ingoing nitrite from pre-converted celery)

King, et al., 2015. JFP 78:946-953

Appendix B cured limits used for experimentalcooling protocol

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Alternatively Cured Conclusions

Effects of nitrite and ascorbate on C. perfringens growth inhibition are independent of the source (natural or purified)

The uncured chilling requirements of Appendix B are appropriate given the variable but generally <100 ppm ingoing nitrite from natural sources and inconsistent inclusion of a source of ascorbate in these products

Chilling using the cured requirements of Appendix B is feasible , however, combinations of ingredients in any particular situation needs to be validated

Questions and Discussion

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Documents

Acknowledgements Appendix B (Chilling) and Alternatives