Food Safety (Microbiology, Sanitation and HACCP)

1. Food Safety (Microbiology, Sanitation and HACCP) Frank T. Jones Extension Poultry Specialist Cooperative Extension Service University of Arkansas Fayetteville, AR

2. Presentation Outline • Sanitation Definitions • Microorganisms – Overview • Public Health Background • Sanitation on Farm • Sanitation in Plants • HACCP Overview

3. What is Sanitation? • World Health Organization (WHO) – “All precautions and measures which are necessary in production, processing, storage and distribution, in order to assure an unobjectionable, sound and palatable product which is suited for human consumption.” • Sanitation from Greek Sanitas – Health • N. G. Marriott – “The creation and maintenance of hygenic and healthful conditions.”

4. Sanitation Basics Exclude Contamination Kill Organisms Prevent Multiplication

5. Fungi Molds Yeasts

6. Beneficial Microorganisms • Fermentation • Cheese, Beer, Wine, Bread, Yogurt • Enzymes • Aids to Human Metabolism • Decay • Waste treatment, composting, decomposition

7. “The Enemies” • Pathogens – Food Safety • Illness, Disease and Death • Spoilage – Food Quality • Poor Quality, Short Shelf Life, Off Flavors, Customer Dissatisfaction

8. Bacteria • Microscopic single cells • Lots of moisture required • Cause most food illness • Three basic shapes • Rod • Cocci (spheres) • Spiral • Some spore formers • Grow, grow, grow • Binary Fission

9. Bacterial Reproduction – Binary Fission Generation Time

10. What Bacteria Need for Growth? FAT TOM • F ood • A cid (pH) • T ime • Temperature • Oxygen • M oisture

11. The Spore Cycle • Spores VERY resistant • Two species form spores • Bacillus • Clostridium • Difficult to destroy – reduce strategy • Problem in cooked foods

12. Fungi (Molds and Yeasts) • Require less moisture • Can grow in acid pH • Very adaptable • Grow slower than bacteria • Molds – multicellular • Form spores that are less resistant than bacterial spores • Yeasts bud

13. Basic Virus Structure Genetic Material (DNA or RNA) Protein Coat Tail Fibers Hollow Protein Tail

14. Viruses • Tiny • Simple structure • Must grow in cells • In foods – fecal contam. • Personal sanitation to prevent • Living? Virus Life Cycle

15. Our Losses… • Every year (based on CDC data): • Over 250 billion meals are prepared • An estimated 76 million foodborne illnesses occur • >5,000 foodborne associated deaths • Costs = $7.7 to 23 billion (Centers for Disease Control and Prevention, 2003)

16. Foodborne Illness “... when a person becomes ill after ingesting a contaminated food...” Foodborne illness can be caused by: • Biological hazards (bacteria, viruses, fungi) • Chemical hazards (cleaning agents, toxins) • Physical hazards (bone, glass, metal)

17. Foodborne Hazards HazardEst. CasesDeaths Norwalk virus 23,000,000 na Campylobacter 2,453,926 0.1% Salmonella 1,412,498 0.8% C. perfringens 248,520 .05% S. aureus 185,060 .02% E. coli O157:H7 73,480 .83% L. monocytogenes 2,518 20% C. botulinum 58 8.6% (Centers for Disease Control and Prevention, 2001)

18. FOOD BORNE PATHOGENS: • USDA – FSIS “Target Pathogens” • Four major pathogens of food bone illness • Salmonella • E. coli 0157:H7 • Campylobacter • Listeria monocyctogens

19. SALMONELLA • Most frequently reported • Introduced anywhere within the food chain • Grown on any food under the right conditions: Moisture and Temperature • Ideal growth temperature 40-140 ° F • Cook temperature essential to kill-160 º F • Safe handling of food by consumer essential

20. E COLI 0157:H7 & Campylobacter • Natural inhabitant of the GI tract of all animals • Sanitary practices throughout the Farm to Table essential for control • Consumer education of safe handling practices for food, raw and cooked, essential for control

21. LISTERIA MONOCYTOGENS • Commonly found in GI tract of all animals • Can survive for long periods in SOIL, SEWAGE, DUST, VEGATATION AND WATER • Resistant to cool temp - Cold storage • Can form biofilms on surfaces to resist cleaning and sanitizing • Biggest threat:Pregnant women-miscarriages and birth defects

22. Sanitation in Live Production • Will never be sterile but don’t give up! • 7 Basic Steps in Live Production Sanitation • Obtain Clean Stock • Proper Bird Care • Vermin Control • Moisture Control • Feed Storage • Biosecurity • Water Sanitation

23. Obtaining Clean Stock • Know the seller • Don’t look for bargains • Isolate birds for 2 wks • Monitor birds daily and separate sick ones

24. Proper Birds Care • Healthy birds are more resistant • Pay attention to bird behavior • Collect dead at least daily • Provide ventilation

25. Vermin • Damage facilities • Eat feed • Contaminate facilities • Entry for other pests • May kill animals

26. Moisture is often THESINGLE Most Important Factor in Determining Microbial Growth

27. Moisture Control • Litter moisture related to pathogens • Moisture control related to: • Addressing obvious sources • Ventilation • Control of Drinkers

29. Feed Storage • Protection from Rodents & Wild Birds • Protection from Moisture • Protection from Heat and Sunlight • Moisture Migration • UV Destruction • Feed Freshness

30. Moisture Migration in Food

31. Moisture Migration in Feeds 12% 12% 12% 12% 12% 12% 12% 12% 12% 16% 13% 10% 16% 13% 10% 13% 10% 16% 20% 12% 8% 20% 12% 8% 12% 8% 20%

32. From Headley 1969

33. From Headley, 1969

34. From Jones et al.1982

35. How Feeds Age on Farm Birds prefer to eat pellets rather than fines Concentration of Fines Feed older than average and high in fines

36. Biosecurity • Procedures that work for bird pathogens also keep out human pathogens • Basic Steps • No Visitor Policy – Have Farm Clothes • Protect Personnel – Clean Vehicles • Clean Equipment – No Contact Other Birds • Proper Dead Disposal – No Borrowed Equip • No Visits to Problems – No Wild Game • Locks & Security • Avoid Mixing Animal Species

37. Footbaths – The Good, The Bad and The Ugly • Can be effective BUT • MUST pay attention • Use correct disinfectant • Contaminated baths spread disease and pathogens

38. Basics Steps in Sanitizer Use • Avoid mixing sanitizers PARTICULARLY Chlorine @ pH<4 = Chlorine Gas • In general, clean, scrub, rinse THEN sanitize • Store sanitizers away from feed and birds • Protect sanitizers from heat and light • Avoid long storage times • Use for Approved Purposes • General Sanitation • Food Contact Surfaces

39. Disinfectant Types and Qualities

40. A Broad Look at Disinfectants

41. Water Sanitation • Water – A GREAT organism transmitter • Consider closed line systems – Nipples or cups • Clean open waterers often, but don’t dump water in the litter • Proper height adjustment

42. Bacterial Counts from Poultry Water Systems From: Watkins. 2003

43. Used with permission from: The Center for Biofilm Engineering at Montana State University – Bozeman http://www.erc.montana.edu/CBEssentials-SW/bf-basics-99/bbasics-01.htm

44. Used with permission from: The Center for Biofilm Engineering at Montana State University – Bozemanhttp://www.erc.montana.edu/CBEssentials-SW/bf-basics-99/bbasics-01.htm

45. Biofilm in a Municipal Water Line

46. Water Line Cleaners for Use Once a Week When Birds are Present

47. Cleaning Closed Watering Systems with Birds in the House Prepare a stock solution Meter stock solution at 1 oz / 128 oz (gal) water

48. Basic Steps in Poultry Processing Pre-slaughter Kill Line Immobilize Feather Removal Separation Wall Air Flow Evisceration Evisceration Line Chilling Further Processing or Packaging

49. Sanitation in Small Processing • Work indoors if possible • Avoid the use of wood surfaces • Use sanitizers labeled for Food Contact Surfaces • Clean and sanitize equipment before use • Separate slaughter and picking from evisceration and cut up -- Job Specialize • Avoid long delays • Keep things as clean as possible (insects) • Don’t spare the water • Cool processed carcasses quickly and keep them cool • Clean and sanitize equipment before storage

50. Wood Should be Avoided in Processing Areas Loblolly Pine Birch 100μ Staphylococcus - 1.0μClostridium - 0.4 x 3μTreponema 0.2x 11μ