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FOOD PROCESSING SUPPLIER ASSOCIATION 2011 EXP0 SYMPOSIUM NOVEMBER 1, 2011 NRTE Processing Interventions What is been evaluated… What is being done… What is next…

Food Processing Supplier Association 2011 Exp0 Symposium November 1, 2011

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NRTE Processing Interventions What is been evaluated… What is being done… What is next…. Food Processing Supplier Association 2011 Exp0 Symposium November 1, 2011. Evaluating Various Technologies. High Pressure Pasteurization (HPP) Irradiation Ultraviolet Radiation (UV) Chemical. - PowerPoint PPT Presentation

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Page 1: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

FOOD PROCESSING SUPPLIER ASSOCIATION 2011 EXP0 SYMPOSIUM

NOVEMBER 1, 2011

NRTE Processing Interventions

What is been evaluated…

What is being done…What is next…

Page 2: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

Evaluating Various Technologies

•High Pressure Pasteurization (HPP)•Irradiation •Ultraviolet Radiation (UV)•Chemical

Have found nothing that is 100% effective without destroying functionality and / or organoleptic properties.But… have implemented an In-process Chemical Intervention that has demonstrated modest load reduction.

Page 3: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

High Pressure Pasteurization (hpp) •Denatured proteins in raw material… negative impact on functionality •Finished product visibly inferior, dry, and unpalatable

Page 4: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

Irradiation Not approved for multi-ingredient products Labeling / Market acceptance concerns

Treatment (1.5 and 3.0 kgy)left material with distinct, noticeable odors when cooked

Significant flavor differences compared to control material. Product had a rancid taste.

Page 5: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

UV TREATMENT

•Tested product efficacy at 30 second and 60 second exposure•Difficult to incorporate into all processes•Found little to no reduction in APC

Page 6: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

GRAS Chemicals Halogens (hypochlorite) difficult to maintain

titration with unpredictable results Acidifiers (buffered acids) demonstrated better

stability under organic load and showed modest load reduction in early testing

Developed and implemented spray application of Aftec as a processing aid (Buffered Sodium Bisulfate by Solutions Bioscience)

Page 7: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

Efficacy Study and Validation •UW performed efficacy study on Aftec (Buffered Sodium Bisulfate) solution against both APC and Salmonella •Plant scale up validation done on APC reduction

UW Efficacy Study•Three strains of acid adapted Salmonella used in study•Spray applied to mimic production process•Reduced APC load by 69% and Salmonella by 78% •When APC is reduced… reasonable to assume that Salmonella, if present, could also be reduced

Initial Plant Validation•As is often the case… actual scaled up results differ from lab•120 individual tests•21% APC load reduction

Page 8: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

Ongoing verification for APC Reduction

Nominal improvement from initial validation

30% reduction in APC Load Test to test variation observed

Reduction: 30.4%Tests YTD: 271 p-value*: 0.0082

2010 Acidification Intervention in Treating Raw Chicken Trim

Page 9: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

Ongoing verification for APC Reduction

2011 Additional Acidification Intervention in Treating Raw Chicken

 Number of Tests 50Average % Reduction   33%

Mann-Whitney P-Value Result 0.0001

• Different acidifiers work better with different food matrices

• Continue to challenge current system

• Challenge study still needs to be conducted

Page 10: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

Multiple hurdle Approach Reducing Salmonella To Extent Possible Through

Viable Technology

Industry Outreach

Labeling Processing Intervention

Incoming Load

Process Control

-Vendor relationship-Standard requirements / growth supportive- Verification / control

-Environmental testing / control-Cross -contamination / Control

of Microbial Growth-Maintain cold chain

-Communicate raw state of product and how it should be cooked

-Council / Industry driven-Continue sharing programs and advances in reduction strategies

Page 11: Food Processing Supplier Association 2011 Exp0 Symposium  November 1, 2011

Thank You!

MAKING THE CATEGORY SAFER•Reducing Likelihood of Salmonella•Improving Labeling Comprehension•Continuing to Test and Validate New Innovations and Processing Aids•Promoting Public Awareness of Food Safety and Handling Practices•Continuing to support Industry Best Practices