E. coli O157:H7 and STECs

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1 Risk Mitigation Strategies t for Control of E. coli O157:H7 and STECs Harshavardhan Thippareddi, Ph.D. Professor and Extension Food Safety Microbiologist Dept. of Food Science and Technology University of Nebraska, Lincoln, NE Foro Técnico Regional: E. coli: mitigación del riesgo en campo e industria 10 de diciembre de 2013, Montevideo, Uruguay

2 Risk Mitigation Strategies: E. coli O157:H7 and STECs Approaches to food safety Sources of contamination Antimicrobial Interventions Hide interventions Carcass interventions Post chill intervention Ranking of risk mitigation strategies Conclusions

3 Timeline - New & Innovative Interventions 1993 E. coli O157:H7 Pacific Northwest Knife trimming and water washing 2009 Multiple meat processing interventions Sequential Hurdle Technologies Primary and Secondary At all phases of meat processing

4 FSIS New Technology Information Table dex.asp 37/52 filings (table shows listings for last 12 months) were related to poultry processing 12/52 associated with beef processing BPI Use of ammonium hydroxide on carcasses and boneless beef trimmings; anhydrous ammonia on ground beef LA (up to 5%) on hot beef carcasses, beef subprimals and trimmings, heads and tongues OmniLytics E. coli O157:H7 and Salmonella phage sprays to live pre-slaughter cattle hides Cargill NaOH as hide-on carcass wash (post-exsanguination) Tyson 2.5% citric acid for head/offal wash Elmhurst Research Water under pressure in special vessel to kill pathogens in food Agriprocessors Low-pressure 20 ppm Na hypochlorite spray on beef primal cuts after Koshering

5 Today s Meat Safety Approach Integrated food safety concepts and validated technologies incorporated into a HACCP structure Based on science (hopefully) systematic and verifiable process control microbial kill step(s) -- pasteurization secondary barriers to prevent microbial proliferation sanitation and GMP pre-requisites Performance-based regulatory process Focused at the processor level, but with growing emphasis at the agricultural production and consumer levels

6 Strategies t to Control E. coli O157:H7 Cow/Calf Seed Stock Stocker Feedlot Packer Processor Retailer Consumer Foodservice 800,000+ 2, % 95% 280,000,000+

7 Meat Production Continuum Know how. Know now. Trim/GB Pre-Harvest Export Slaughter Heads/ Cheeks/ Offal Fabrication Processed Consumer Case Ready Enhanced RTE/ Cooked

8 Know how. Know now.

9 Post-Harvest t Food Safety Breakdowns Inadequate processing control Slow carcass chilling (carcass spacing in hotboxes/coolers) Ineffective/marginally effective carcass intervention treatment Lack of control in cooking/fermentation/drying protocols in RTE meats

10 Post Harvest Food Safety Breakdowns Recontamination of thermally yprocessed products (repackaging, slicing, casing removal) Inadequate chilling of raw meat materials and processed products Raw ingredient contamination (meat trimmings, LFTB, spices) Poorly designed and/or operated HACCP and sanitation programs

11 Phebus, Thippareddi - unpublished carcass spacing in hotbox study (ca. 1998)

12 The primary responsibility for food safety ft lies with ithfood manufacturers not with producers, government inspectors, and not with consumers -- although they yplay a very important role.

13 Risk Mitigation Strategies: E. coli O157:H7 and STECs Approaches to food safety Sources of contamination Antimicrobial Interventions Hide interventions Carcass interventions Post chill intervention Ranking of risk mitigation strategies Conclusions

14 Know how. Know now.

15 Data Summary Know how. Know now.

16 Prevalence Fecal, Hide & Carcass

17 Know how. Know now.

18 Distillers Grains - Hide Prevalence

19 Fecal Prevalence & Numbers

20 Hide Prevalence & Numbers

21 Hide Prevalence & Numbers

22 Habitats for STEC O157

23 Risk Mitigation Strategies: E. coli O157:H7 and STECs Approaches to food safety Sources of contamination Antimicrobial Interventions Hide interventions Carcass interventions Post chill intervention Ranking of risk mitigation strategies Conclusions

24 Antimicrobial Interventions for Slaughter, Fabrication and Gi Grinding

25 Antimicrobial i Interventions Slaughter: Chemical dehairing Hide washes Hot water rinses Steam pasteurization Steam vacuum Chemical rinses Lactoferrin

26 Antimicrobial i Interventions Fabrication: Organic acid rinses Sanova Ozone Per-acetic acid Lauric Arginate Lactoferrin

27 Antimicrobial i Interventions Trim for Grinding: Organic acid rinses Ozone Per-acetic acid ASC Multiple hurdle technology High Pressure Processing Ground Beef: Irradiation

28 Risk Mitigation Strategies: E. coli O157:H7 and STECs Approaches to food safety Sources of contamination Antimicrobial Interventions Hide interventions Carcass interventions Post chill intervention Ranking of risk mitigation strategies Conclusions

29 Know how. Know now.

30 Hide Intervention Clipped Hair

31 Hide Intervention Clippingi

32 Chemical Dehairing i Uses sodium sulfide solution and subsequent neutralization ti with hydrogen peroxide Removes visible dirt and hair from the hide Improves microbiological quality of the carcasses and reduces E. coli O157:H7 prevalence

33 Know how. Know now.

34 Chemical Dehairing Hide Microbiological Status

35 Chemical Dehairing Hide Microbiological Status

36 Chemical Dehairing Hide Microbiological Status

37 Know how. Know now.

38 Hide Interventions - Individual id

39 Hide Interventions - Combinations

40 Risk Mitigation Strategies: E. coli O157:H7 and STECs Approaches to food safety Sources of contamination Antimicrobial Interventions Hide interventions Carcass interventions Post chill intervention Ranking of risk mitigation strategies Conclusions

41 Traditional Interventions - Slaughter Thermal Carcass Pasteurization Hot Water Plantspecific monitoring and validation/ verification Manual versus automated Reduce bacterial load by 1 to 3 log 10 (Huffman, 2002)

42 Hot Water Rinses Know how. Know now. Hot water temperatures of >165 F Processing water can be recycled Reduces general microbial load as well as E. coli O157:H7

43 Hot Water Rinses Know how. Know now. O. Round Brisket Flank E. coli O157:H7 Water Wash WW +Hot Water Coliforms Hides Before Carcass After Log CFU/cm 2 Reductions Castillo et al. 1998

44 Steam Pasteurization i Uses condensing steam Immediate discoloration of the meat; but will bloom within 24 h Reduces general microbial load as well as E. coli O157:H7

45 Traditional Interventions - Slaughter Thermal Carcass Pasteurization Steam Pasteurization

46 Steam Pasteurization i E. coli O157:H7 Brisket* Wt Water Wash Steam Pasteurization 3.53 Coliforms Steam Pasteurization 125 Log CFU/cm 2 Reductions Nutsch et al. 1998

47 Steam Vacuum Know how. Know now. Utilizes either hot water or steam, subsequently will vacuum the extraneous matter Can be used to remove fecal matter or ingesta < 1 cm 2 Reduces general microbial load as well as E. coli O157:H7

48 Steam Vacuum Know how. Know now. E. coli O157:H7 Mean log reductions Steam Vacuum Coliforms Steam Vacuum 2.70 SV + Hot Water Nutsch et al., 1998 and Castillo et al. 1998

49 Risk Mitigation Strategies: E. coli O157:H7 and STECs Approaches to food safety Sources of contamination Antimicrobial Interventions Hide interventions Carcass interventions Post chill intervention Ranking of risk mitigation strategies Conclusions

50 Chemical Rinses Know how. Know now. Chlorine, Organic acids most commonly used Organic acids lactic, acetic, citric Improves microbiological quality of carcasses Other chemicals include Per-oxy acetic acid, Acidified sodium chlorite, CPC

51 Antimicrobial i Agents: Classification Direct Food Additives Sod. or Pot. Lactates, Buffered sodium citrate, sod. Diacetate t and Lactoferrin, Irradiation Considered ingredients, need to be labeled as such Secondary Direct Food Additives Peroxy acids, ASC, Ozone No labeling requirement

52 Organic Acid Use Organic acids, GRAS approved Lactic, acetic, citric, ascorbic, etc. Hot Carcasses Processing aid Chilled carcasses & Trim for Ground beef: Direct food additive How to use organic acids as processing aid? Provide supporting data

53 Organic Acid Use Know how. Know now. How to use organic acids as processing aid? Supporting data needed: Fresh color of meat is not preserved No extension in shelf life, should exhibit normal spoilage indicators (discoloration) Nutrient composition not affected (protein not denatured; vitamins not enhanced) Sensory characteristics not affected (color & odor) No detectable residues of organic acid in meat

54 Chemical Rinses: CPC E. coli O157:H7 Days, Vacuum Packaged & Stored at 4 C Untreated Water wash % CPC ND ND ND Total Counts Untreated Water wash % CPC No antimicrobial effect in ground beef Cutter et al., 2000

55 Chemical Rinses: ASC Carcasses* WW pasc casc I. Round Bi Brisket Flank *Log CFU/g Reductions Castillo et al., 1999

56 Chemical Rinses: Chl. dioxide and Ozone Beef Trim C # E. coli Coliforms Salmonella # Initial Log CFU/g Reductions Stivarius et al., 2002

57 Chemical Rinses: Acetic, Gluconic acids & Trisodium Citrate Beef Trim C # E. coli Coliforms Salmonella # Initial Log CFU/g Reductions Stivarius et al., 2002

58 Chemical Rinses: Multiple l Hurdles Beef Trim C # Salmonella # Initial Log CFU/g Reductions Pohlman et al., 2002

59 Irradiation i Approved at 4.5 kgy for refrigerated meat products Approved at 7.0 kgy for frozen meat products Organic acids lactic, acetic, citric D 10 Values: E. coli O157:H7 : 0.27 (vac, 0 C) C), 0.31 (air, -16 C) Salmonella: 0.62 (air, 4 C), 0.76 (air, -16 C)

60 Inactivation of Low Inoculum Levels of Pathogens Dose (kgy) L.monocytogenes Salmonella Typhimurium E. coli O157:H , , <10 <10 < <10 <10 < <10 <10 < <10 <10 <10 ABC Research, NCBA

61 Summary of Pathogen Inactivation Rates D 10 -Values (kgy) in Raw Red Meats NCBA Gr. Beef Study Literature L. monocytogenes Salmonella spp E. coli O157:H ABC Research, NCBA

62 Risk Mitigation Strategies: E. coli O157:H7 and STECs Approaches to food safety Sources of contamination Antimicrobial Interventions Hide interventions Carcass interventions Post chill intervention Ranking of risk mitigation strategies Conclusions

63 Antimicrobial Interventions - Post Chill

64 Post-Chill Interventions - PAA

65 Risk Mitigation Strategies: E. coli O157:H7 and STECs Approaches to food safety Sources of contamination Antimicrobial Interventions Hide interventions Carcass interventions Post chill intervention Ranking of risk mitigation strategies Conclusions

66 Know how. Know now.

67 Prevalence on beef

68 Effectiveness of Risk Mitigation Strategies (Hypothetical)

69 Impact of Parameters on Probability of Illness

70 Risk Mitigation Strategies: E. coli O157:H7 and STECs Approaches to food safety Sources of contamination Antimicrobial Interventions Hide interventions Carcass interventions Post chill intervention Ranking of risk mitigation strategies Conclusions

71 Conclusions: Know how. Know now. Prevalence and load of E. coli O157:H7 and STECs in the cattle feces and hides can vary significantly Day to day and Season to season Significant differences within slaughter operations indicate practices can play a major role on prevalence of E. coli O157:H7 Interventions need to be applied at various stages of beef slaughter and fabrication to mitigate the risk of E. coli O157:H7

Effectiveness of Interventions to Reduce or. Colin Gill Lacombe Research Centre

Effectiveness of Interventions to Reduce or Eliminate i Pathogens on Beef Colin Gill Lacombe Research Centre Published Data on Decontaminating Treatments for Beef Type 1. Laboratory studies with, usually,