1 / 42

Formulating Foods for Microbiological Safety

Formulating Foods for Microbiological Safety. Kathleen Glass, Ph.D. Assistant Scientist Food Research Institute University of Wisconsin-Madison President-Elect International Association for Food Protection BAFP 21 November 2003 Florianópolis Brasil. Formulation-safe foods.

Download Presentation

Formulating Foods for Microbiological Safety

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Formulating Foods for Microbiological Safety Kathleen Glass, Ph.D. Assistant Scientist Food Research Institute University of Wisconsin-Madison President-Elect International Association for Food Protection BAFP 21 November 2003 Florianópolis Brasil

  2. Formulation-safe foods • Definition of low acid (canned) foods • Risks to consider • Strategies to formulate safe foods • Refrigerated foods • Shelf-stable foods • Convenience foods • Meet changing needs of consumers “on the go”

  3. Low acid foods • pH > 4.6 and aw >0.85 • Considered potentially hazardous if not refrigerated • United States: Low Acid Canned Foods • Assumed to be shelf-stable • Hermetically sealed container • Often process-safe • Inactivate microorganisms of public health significance • “Retort” thermal processing; commercially sterile • Primary concern: Clostridium botulinum • Must file process with FDA • Including all imported foods

  4. Formulation-safe foods • Acid or acidified foods pH < 4.6 • Foods with water activity < 0.85 • Low acid foods with multiple barriers • Combination of pH, aw, antimicrobials • Recommend formulating certain refrigerated foods for safety to control psychrotrophic bacteria ex. Listeria

  5. Goal for formulating safe foods • General rule: < 1-log increase of pathogen for time that is 1.5X shelf life as determined by manufacturer • Must be bacteriostatic • Processed meats • No more than 1-log increase of LM during shelf-life • Other shelf-stable foods • No botulinal toxin production 2x shelf-life • Need to consider whole food, individual components, and interfaces of components

  6. Risk analysis • Pathogens • Type and level of contamination likely in raw ingredients and environment • Infectious dose • Growth vs. survival • Thermal stability of pathogens • Recontamination potential • Presence of competitive microflora and expected shelf-life

  7. Risk analysis • Storage temperature • Shelf-stable vs. refrigerated • “Traditional” vs. novel storage • Modified atmosphere packaging • Temperature control during distribution • Risk of temperature abuse at retail and with consumers • Consider worse case scenario • Reevaluate if formulation changes

  8. Do not rely on temperature alone to protect foods • Pasteurization is not perfect • Spore survive pasteurization • Post-pasteurization contamination • Temperature abuse is common • During distribution, at homes, power-outages • Growth of psychrotrophic pathogens • Listeria monocytogenes • Nonproteolytic C. botulinum • Some Bacillus cereus strains

  9. Pathogens of concern:“The Big-5” • Clostridium botulinum • Listeria monocytogenes • Staphylococcus aureus • Enterohemorrhagic E. coli • Salmonella

  10. Other pathogens of concern • Clostridium perfringens • Bacillus cereus • Campylobacter • Parasites and viruses • Control by: • Same formulation strategies as for “The Big-5” • Good manufacturing and good agricultural practices • Proper heating/cooling • Employee hygiene

  11. Foods of concern • Foods that support growth of select pathogens at refrigeration temperatures • Low acid foods with traditional storage at room temperature • High risk foods that can be formulated for enhanced safety • Refrigerated processed meats • Refrigerated foods / entreés with heat treatment • Process cheese products • MAP bakery products • Garlic-in-oil; herbs-in-oil (fresh; not pre-acidified)

  12. Factors Affecting Growth

  13. Acid and Water Activity • Gram-negative bacteria: acid tolerant • Salmonella, Enterohemorrhagic E. coli survival pH <4.0 • Seldom grow at aw <0.95 • Gram-positive bacteria: salt and aw tolerant • S. aureus • Growth at aw 0.86 • Enterotoxin production ~ 0.91 • L. monocytogenes • Growth at 0.92 • C. botulinum • Growth at 0.93 • Minimal pH for growth 4.5 – 5.2 depending on acidulant

  14. Useful Antimicrobials • Phosphate based emulsifiers • C. botulinum in process cheese • Antimycotics (sorbate, benzoate, propionate) • S. aureus, C. botulinum, L. monocytogenes • Organic acid salts (lactate, diacetate) • C. botulinum, L. monocytogenes in meats/other foods • Nitrite (US usage 80-156 ppm) • C. botulinum, L. monocytogenes in meats • Lysozyme (400 ppm in cheese) • Clostridium sp. • Bacteriocins/nisin (250 ppm in cheese) • Bactericidal against gram-positive bacteria

  15. Temperature • Acidity • Water activity • Antimicrobials • Competitive microflora • Proper fermentation • Nutrient availability • Oxygen content Hurdle Technology

  16. Critical aw values Critical pH values 4.6 or less >4.6– 5.6 >5.6 0.92 or less Non-TCS* Temperature Controlled for Safety Non-TCS Non-TCS >0.92–.95 Non-TCS Non-TCS ? >0.95 Non-TCS ? ? Control of spores Product treated to control vegetative cells and protected from recontamination.

  17. Critical aw values Critical pH values <4.2 4.2 – 4.6 >4.6– 5.0 > 5.0 < 0.88 Non-TCS Non-TCS Non-TCS Non-TCS 0.88– 0.90 Non-TCS Non-TCS Non-TCS ? >0.90–.92 Non-TCS Non-TCS ? ? >0.92 Non-TCS ? ? ? Control of vegetative cells and spores Product not treated or treated but not protected from recontamination

  18. 7°C 40 ppm NO2 pH 5.3 Aw 0.975 L. monocytogenes USDA-ARS Pathogen Modeling Program 6.0 7°C 40 ppm NO2 pH 5.9 Aw 0.99

  19. Examples of Formulation-Safe Foods

  20. Formulating Processed Meats • Safety by good manufacturing practices and formulation • Clostridium botulinum • Proteolytic vs. nonproteolytic • Listeria monocytogenes • Staphylococcus aureus • Clostridium perfringens • Enterohemorrhagic E. coli • Salmonella

  21. Sodium lactate Sodium diacetate Sodium nitrite Polyphosphates Smoke Drying Fermentation Organic acids Bacteriocins Other antimicrobials Control Strategies for Processed Meats

  22. Fermented dried sausage • Reduced pH and aw • Fermentation • Organic acids – primarily lactic acid • Bacteriocins • Competition for nutrients • Nitrites • Effective against LM, C. bot, S.aureus • E. coli O157:H7 reduction usually requires heat

  23. E. coli and L. monocytogenes AEM 58:2513 JFP 52:226

  24. Refrigerated High-Moisture Processed Meat Formulations L. monocytogenes, 4°C Glass and Doyle, AEM, 1989

  25. Effect of temperature and antimicrobials Glass et al, 2002, JFP 65:116

  26. Effect of lactate and diacetate Glass et al, 2002, JFP 65:116

  27. Formulating Process Cheese(Shelf-Stable) • pH 5.4-6.0 • Aw 0.94-0.96 cheese spread • Aw 0.91-0.93 cheese slices

  28. Moisture pH Total salts NaCl Phosphate-based emulsifier Water activity not accurate predictor of safety if 0.93-0.96 Applicable to spreads with >51% cheese; 20-25% fat Controlling C. botulinum in process cheese spreads Tanaka et al, 1986

  29. S. aureus, process cheese Glass et al., Unpublished data, 2001 20 formulations – 2 lots each, 27C

  30. Formulating Convenience Foods

  31. Refrigerated cooked potatoes:Control C. botulinum pH/aw/temp °C Day

  32. Chicken-broccoli-sauce entreéControl C. botulinum by pH/lactate

  33. MAP Pizza CrustsControl C. botulinum aw/pH/sorbate  supports toxin production Ono toxin production Products contained 0.3% sorbic acid

  34. Fresh PastaControl C. botulinum aw/pH Check individual components *supports toxin production ºno toxin production Filled Unfilled

  35. What NOT to rely on for safety • Finished product testing for pathogens • Proper handling and refrigeration • Modified atmosphere packaging • Pasteurization or irradiation alone

  36. Rely on: • Secondary barriers • GMPs and environmental controls • HACCP • Responsible for 70% decline in listeriosis • Good source of ingredients • Proper and clear labeling • Code dating KEEP REFRIGERATED Use or discard in 7 days after opening Refrigerate after opening Use by…

  37. How to start • Predictive modeling • ARS Pathogen Modeling Program 6.0 • www.arserrc.gov/mfs/PATHOGEN.HTM • Purac OptiForm Listeria Control Model • FRI model for process cheese • Published results for specific foods • Verify with challenge testing

  38. Formulation Safety Depends on Many Factors • Consider all sources of contamination • Assume pathogens are present in raw ingredients/environment • Use high-quality raw materials with low levels of microorganisms • Reduce/prevent levels of contamination by proper sanitation/heat treatment

  39. Formulation Safety…continued • Multiple hurdles • Synergistic interaction means that lower of each factor can be used • Consider effect of competitive microflora • Assure that manufacturing specifications are met • Control storage temperatures wherever possible • Educate consumer with clear code dates and storage conditions on labels

  40. For additional information: Kathleen Glass, Ph.D. Assistant Scientist Food Research Institute University of Wisconsin-Madison 1925 Willow Drive Madison, Wisconsin 53593 USA E-mail: kglass@wisc.edu Phone 608.263.6935; Fax: 608.263.1114

  41. References • [NACMCF] National Advisory Committee on Microbiological Criteria for Foods. 1998. Hazard analysis and critical control point principles and application guidelines. J Food Prot 61:762-75. • [NSF] NSF International. 2000 Nov. 10. Non-potentially hazardous foods. Ann Arbor (MI): NSF International. Report nr ANSI/NSF 75-2000. 12 p. • IFT Status Summary, Extended Shelf Life Refrigerated Foods: Microbiological Quality and Safety, Vol. 52. Feb. 1998.

  42. IFT Task Force, December 31, 2001 • Evaluation and Definition of Potentially Hazardous Foods • Conference for Food Protection website www.foodprotect.org

More Related