MICROBIAL STANDARDS FOR MEAT

PRESENTED BY: Pankaj Dhaka; M.V.Sc

Roll no. 5263Division: Veterinary Public

Health

Pankaj.dhaka2@gmail.com

MICROBIOLOGICAL CRITERIA:

Microbiological criteria may be used to define the acceptability of a process, product or food lot.

•The criteria could be the absence, presence, or number of microorganisms and/or the quantity of their toxins/metabolites in samples.

•Microbiological criteria may be used either: • By an individual establishment • To set national baselines

•Evidence of actual or potential hazards to health

•Effect of further processing on the likely microbiological status of the food and intended use of the product

•Likelihood and consequences of microbial contamination and/or growth during subsequent handling, storage and use

•Underlying health of the consumers concerned (Codex

Alimentarius)

WHEN IT IS NEED TO FORM MICROBIOLOGICAL CRITERIA:

FOOD BORNE HAZARDS:

Three types of food borne hazards have been recognized :

1. Severe hazards: Due to potentially hazardous organisms Eg: Cl. botulinum2. Moderate hazards: • organisms having extensive spread: Eg.

EPEC• organisms with limited spread: Eg. S.

aureus3. Low hazards: organisms causing mild

hazard or non-pathogenic responsible for food spoilage

Eg. Cysticercus cellulose, yeast and moulds.

IMPORTANT TERMS:

• Microbiological standards: Mandatory criteria with legal backing.

• Microbiological specifications: Contractual agreements between a manufacturer

and a purchaser to check whether the food are of required quality.

• Microbiological guidelines: Non mandatory criteria usually intended as a

guide to GMP.

• Microbiological limits: Recommended by an authority for adoption in

specific regions but not incorporated into law.

GRAVITY OF SITUATION:

• Up to 30% of the population in developed countries may be affected by food-borne illness each year and the problems are likely to be even more serious in developing countries.

• Global incidence of food-borne disease is difficult to estimate, but in 2012, death of 7.6 million children attributed due to food borne illnesses.

• Microbiological hazards represent 93% of the occurrence of food-borne illness and are the major problems not only in developing countries but also in developed countries.

• In India, though sparse data are available, microbiological food safety hazards are a common and major health hazard taking several lives frequently causing morbidity and mortality.

ICMSF recommendations:

Any microbiological criteria for food should have following information:

I. A statement of microorganisms and/or toxins of concern

II. Lab methods for their detection and quantification

III. Sampling planIV. Number of samples required to confirm to these

limitsV. Microbiological limits

MAJOR SOURCES OF CONTAMINATIONS:

Primary sources and routes of microorganism to fresh meats:

1. The stick knife2. Animal hide.3. Gastrointestinal tract.4. Hands of handlers.5. Containers6.Handling and storage environment7. Lymph nodes.

Materials required for examination:

Two complete muscle with their fascia, one from forequarter, and one from hind quarter, each measuring not less than 7.5 cm.

Prescapular or axillary lymph node and internal iliac node, including their surrounding fat and CT.

Spleen and kidney.In case of small animals, whole liver with the gall

bladder.Parts showing the pathological change.In animals, suffering from enteritis- a portion of

S.I along with a number of mesenteric lymph nodes

ICMSF (1974) has suggested 2 and 3 class

sampling plans:

1) Two class plan/two attribute scheme: • Two attributes, i.e, presence or absence of an

organism in a given sampling unit.• Applied for more hazardous organisms. e.g. Clostridium botulinum.

2) Three class plan:• Three attributes and can divide a lot into three

categories:▫ acceptable (n,m);▫ unacceptable (>M) and ▫ marginally acceptable(C).

Indicator tests for meat

Meat can be contaminated with a variety of pathogens and spoilage bacteria and it would be difficult to monitor each of these organisms in a meaningful way.

• Indicator organisms are groups of bacteria that indicate the possible presence of organisms of concern, and may point to the origins of microbial contamination.

Total Viable Counts/SPC

• Done either by spread plate technique or pour plate technique. • Most of the bacteria on freshly dressed carcasses will be from

the hides or skins of the animals & some of the contamination will be of faecal origin.

• Eg. Staphylococci, Micrococci, Pseudomonads, yeasts and moulds.

• In the presence of oxygen and under moist conditions the bacterial population will increase quickly .

• Off odours and slime on the meat surface are evident when

Pseudomonads reach 100-500 million per cm2.

• Total viable count at 35⁰c (or at 20⁰c in case of chilled meat) should be less than 10⁷/g. (ICMSF)

E. coli

Specific indicator of potential faecal contamination during the slaughter and dressing process.

Growth and survival characteristics of E. coli are broadly comparable to many pathogenic Enterobacteriaceae species such as Salmonella.

Salmonella should be detected in not more than one of five 25 g samples.

Coliforms:

• Coliforms include E. coli, Enterobacter, Klebsiella and Citrobacter.

• Capable of growth below 5°C. • E. coli cannot grow below 7°C, so a high

coliform count does not necessarily indicate growth of faecal pathogens.

• Elevated numbers of coliforms evidence that processing or unsatisfactory post-process contamination might have occurred.

HACCP:• 1st time introduced by H.E Bauman and other

scientists in 1971 in the USA (Jay, 1996).• System of ensuring food safety by exercising

control to prevent any objectionable contamination, survival, or multiplication of microorganisms in production chain.

• Comprises of three major components: Hazard analysis Critical control points (CCP) Monitoring CCPs

Application of HACCP:

The most effective way of controlling quality is through monitoring and appropriate intervention during the production process to assure that food safety standards are continuously met.

• On its own, testing does not provide enough information to assure food safety. A far better approach is the adoption of HACCP and the validation of continuing performance through targeted sampling programs.

• Even if microbiological testing reliably indicates the level of contamination by pathogens (and this may be possible if enough samples are tested) it is difficult to assess the level at which the pathogen is an unacceptable food safety risk.

Food safety is better assured through the application of hazard analysis critical control point (HACCP) principles and Good Manufacturing ractice (GMP).

• BIS has adopted Codex HACCP and Food Hygiene guidelines and ISO 22000 as Indian Standards

MICROBIAL FOOD SAFETY –INDIAN REGULATIONS

In India, microbial food safety is being

enforced through various regulatory mechanisms:

Prevention of Food Adulteration (PFA) Act, 1955

Essential Commodities Act, 1955, Fruit Product Order(FPO), 1955, Meat Food Products Order (MFPO),

1973, Milk and Milk Product Order (MMPO),

1992 Agricultural Produce(Grading &

Marking) Act, 1937

• PREVENTION OF FOOD ADULTERATION RULES, 1956

Specifies microbiological requirements for

pathogens such as

E. coli, Staphylococcus aureus, Salmonella & Shigella, Vibrio cholerae, V. parahaemolyticus, Clostridium perfringens, C. botulinum, Listeria monocytogenes.

PREVENTION OF FOOD ADULTERATION RULES, 1956 APPENDIX B DEFINITIONS AND STANDARDS OF QUALITY MEAT AND MEAT PRODUCTS

CORNED BEEF, LUNCHEON MEAT, COOKED HAM, CHOPPED MEAT,CANNED CHICKEN, CANNED MUTTON AND GOAT MEAT

• Total plate count 1000/gram maximum • E. coli Absent in 25 gram • Salmonella Absent in 25 gram • Staphylococcus aureus Absent in 25 gram • Clostridium perfringens and Cl. botulinum absent in 25 gm.

FROZEN MUTTON, GOAT, BEEF AND BUFFALO MEAT • Total plate count 10000/gram maximum • E. coli 100/gram maximum • Salmonella Absent in 25 gram • Staphylococcus aureus 100/gram maximum • Clostridium perfringens and Clostridium botulinum 30/gm max • Listeria monocytogenes Absent in 25 gram • Yeast and mould count 1000/gram maximum

FOOD SAFETY AND STANDARDS ACT, 2006

• An act to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption and for matters connected therewith.

• The aim is to better coordinate and integrate food safety controls across India to give highest level of health protection.

• FOOD HYGIENE, HACCP AND FSMS

• IS 2491:1998 Food Hygiene – General Principles –Code of Practice (second revision)

• IS 14595:1998 Food Hygiene – Microbiological Criteria Principles for establishment and application

• IS 15000:1998 Food Hygiene – Hazard Analysis and Critical Control Point (HACCP) Systems and guidelines for its application

• IS 22000:2005 Food safety management systems

• ISO 22000:2005 Requirements for any organization in the food chain

ANNEX A (Clause 2) LIST OF REFERRED INDIAN STANDARDS

• 5887(Part 1):1976 Methods for detection of bacteria responsible for food poisoning: Part 1 Isolation,

identification and enumeration of ESCHERICHIA COLI (first revision)

• 5887(Part 2):1976 Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation,

identification and enumeration of STAPHYLOCOCCUS AUREUS and faecal streptococci (first revision)

5887(Part 3):1999/ ISO 6579:1993 Methods for detection of bacteria responsible for food poisoning: Part 3 General

guidance on methods for detection of SALMONELLA (second revision)

• 5887(Part 4):1999 Methods for detection of bacteria responsible for food poisoning : Part 4 Isolation,

and identification of CLOSTRIDIUM PERFRINGENS, C.BOTULINUM and enumeration of cl. Perfringens (second revision)

• 5887(Part 5):1976 Methods for detection of bacteria responsible for food poisoning :Part 5 Isolation,

identification and enumeration of VIBRIO CHOLERAE and VIBRIO PARAHAEMOLYTICUS (first revision)

• 5887(Part 6):1999 / ISO 7932:1993 Methods for detection of bacteria responsible for food poisoning:

Part 6 Identification, enumeration and confirmation of B.Cereus • 5887(Part 7):1999 Methods for detection of bacteria responsible for food poisoning:

Part 7 General guidance on methods for isolation and identification of SHIGELLA

• 5887(Part 8/Sec 1):2002 / ISO 6888-1:1999 Methods for detection of bacteria responsible for food poisoning:

Part 8 Horizontal method for enumeration of coagulase-positive staphylococci (Staphylococcus Aureus and other species) Section 1 Technique using Baird-Parker Agar Medium

• 5887(Part 8/Sec 2):2002 / ISO 6888-2:1999 Methods for detection of bacteria responsible for food poisoning:

Part 8 Horizontal method for enumeration of coagulase-positive staphylococci (Staphylococcus Aureus and other species) Section 2 Technique using rabbit plasma fibrinogen Agar Medium

MEAT AND MEAT PRODUCTS

Chopped,minced or manufactured meat - uncooked

Aerobic plate count at 35°C ( /g) n = 5, c = 3, m = 5 x 10⁵ M = 5 x 10⁶ Campylobacter ( /10 g) n = 5 c = 1 m = 0 Clostridium perfringens ( /g) n = 5 c = 3 m = 10² M = 10³ Coagulase producing staphylococcus ( /g) n = 5 c = 2 m = 10² M = 10³ Faecal coliform ( /g) n = 5 c = 3 m = 10² M = 10³³ Salmonella ( /25 g) n = 5 c = 1 m = 0

• Corned, cured, pickled or salted - uncooked• Aerobic plate count at 35°C ( /g)• n = 5 c = 3 m = 5 x 10⁵ M = 5 x 106• Clostridium perfringens ( /g): n = 5 c = 3 m = 102 M = 103• staphylococcus( /g) n = 5 c = 3 m = 10² M = 10³• Faecal coliform ( /g) n = 5 c = 3 m = 10² M = 10³• Salmonella ( /25 g) n = 5 c = 1 m = 0

Manufactured, cured or fermented meat- ready-to-eat• Bacillus cereus ( /g) n = 5 c = 2 m = 10³ M = 10⁴• Campylobacter ( /10 g) n = 5 c = 0 m = 0 • Clostridium perfringens ( /g) n = 5 c = 2 m = 10² M = 10³• staphylococcus ( /g) n = 5 c = 2 m = 10² M = 10³• Faecal coliform ( /g) n = 5 c = 2 m = 20 M = 2 x 10² • Listeria monocytogenes ( /25 g) n = 5 c = 0 m = 0 • Salmonella ( /25 g) n = 5 c = 0 m = 0

• Hot smoked meat:• Aerobic plate count at 35°C ( /g) n = 5 c = 2 m = 10⁴ M = 10⁵• Bacillus cereus ( /g) n = 5 c = 2 m = 10² M = 10³• Campylobacter ( /10 g) n = 5 c = 0 m = 0 • Clostridium perfringens ( /g) n = 5 c = 2 m = 10² M = 10³• staphylococcus ( /g) n = 5 c = 2 m = 10² M = 10³• Faecal coliform ( /g) n = 5 c = 2 m = 10 M = 10²• Listeria monocytogenes ( /25 g) n = 5 c = 0 m = 0 • Salmonella ( /25 g) n = 5 c = 0 m = 0

• Vacuum packed - semi-preserved but perishable products• Aerobic plate count at 35°C ( /g) n = 5 c = 2 m = 106 M = 10⁷• Bacillus cereus ( /g) n = 5 c = 2 m = 10² M = 10³• Campylobacter ( /10 g) n = 5 c = 0 m = 0 • Clostridium perfringens ( /g) n = 5 c = 2 m = 10 M = 10²• staphylococcus ( /g) n = 5 c = 2 m = 10² M = 10³• Listeria monocytogenes ( /25 g) n = 5 c = 0 m = 0 • Salmonella ( /25 g) n = 5 c = 0 m = 0

• (MICROBIOLOGICAL REFERENCE CRITERIA FOR FOOD, October 1995)

IMPORTANT STANDARDS UNDER FORMULATION

• Codes for good practices to guide food business operators at all levels of the food chain

Good Hygienic Practices (GHP) Good Manufacturing Practices (GMP) Good Retail Practices (GRP) Good Agricultural Practices (GAP)

SHIFT TOWARDS AN HOLISTIC

APPROACH:

• These regulations prescribe food standards but do not seek to identify and prevent source of contamination.

• India is now reorienting its food regulation to emphasize and ensure food safety, food hygiene and food quality as an holistic approach.

WAY AHEAD:

Using risk analysis and science based decision to design regulation.

Recognizing that a coherent farm to table approach is desirable for addressing food safety hazards.

Numerous approaches like GHP, GMP, GRP, GAP, HACCP, FSMS can be incorporated into regulations to ensure safe food both microbial and chemical.

Adapting HACCP system with its PRPs as a basis of new regulation of microbial pathogens in food.

Developing a regulatory system responsive towards evolving new food products and emerging concerns for food safety and ecology.

Ensuring traceability through food regulations. Monitoring and surveillance activities.

Conclusion:

References:

• Phillips, D. et al. (2001) Microbiological quality of Australian beef. Journal of Food Protection. 64: 692-696.

• Meat Hygiene: 10th edition by J.F Gracey, David S.Colins, Robert J. Huey• Modern Food Microbiology: 7th Edition by James M. Jay, Martin J.

Loessner, David A. Golden.• Elements of Veterinary Public Health: A. T. Sherikar, V.N. Bachhiil, D.C.

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