retail foodservice reduced oxygen packaging 2012
TRANSCRIPT
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© 2012 Brian A Nummer PhD
ROP HACCP: HAZARDS, PREVENTIVE
MEASURES, & EDUCATIONAL OPPORTUNITIES
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© 2012 Brian A Nummer PhD
Food Microbiologist, Food Scientist, ROP geek
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© 2012 Brian A Nummer PhD
Is ROP as dangerous as some think? Will botulism kill all of our diners? Why is a bag filled with food more dangerous than a deep steam pan filled with food? These questions and more will be answered together with practical guidance and descriptions of educational opportunities relating to ROP in retail and foodservice settings.
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© 2012 Brian A Nummer PhD
ROP
Vacuum packaging
Cook chill
Sous vide
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© 2012 Brian A Nummer PhD
reduced oxygen
refrigeration extended storage
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Hazards
Control
Training1h 50 m
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Biological (microbiological)
Chemical
Physical
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Vegetativebacteria
Sporeformingbacteria
Viruses
Parasites
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reduced oxygen
refrigeration extended storage
Vegetative bacteria
Sporeforming bacteria
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reduced oxygen refrigeration extended storage
Cb
Lm
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Cb
Produces most potent toxin known
Strict anaerobe
Produces spores
Strains E and some B are psychrotrophic
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Infectious bacteria (invades body)
Facultative anaerobe
Does not produces spores
All strains are psychrotrophic
Lm
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© 2012 Brian A Nummer PhD
Controls
Training
Hazards
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© 2012 Brian A Nummer PhD
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pH minima for pathogen growthClostridium
perfringens
5.5 –
5.8
Clostridium
botulinum all types4.6
Vibrio vulnificus 5.0Staphylococcus
aureus (toxin)4.6
Campylobacter 4.9 Escherichia coli 4.4
Shigella 4.9Listeria
monocytogenes
4.39
Bacillus cereus 4.9 Yersinia enterocolitica4.2
Vibrio
parahaemolyticus
4.8Salmonella 4.2
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WATER : Bacteria need water to grow.
However, its not as simple as percent moisture (water)
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AwFresh meats, milk,
and veggies0.99
Cured meats 0.95-0.97
Cake Icing and honey 0.75
Parmesan cheese 0.75
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Aw minima for pathogen growthClostridium
botulinum type E0.97
Clostridium
perfringens0.94
Shigella & Yersinia 0.97 Bacillus cereus 0.93
Vibrio vulnificus 0.96Clostridium
botulinum type A/B0.93
Escherichia coli 0.95Listeria
monocytogenes0.92
Salmonella 0.94Staphylococcus
aureus (toxin)
0.88
Vibrio
parahaemolyticus0.94
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WPS minima for pathogen growthClostridium
botulinum type E5
Clostridium
perfringens7
Shigella & Yersinia 7-8 Bacillus cereus 10
Vibrio vulnificus 5Clostridium
botulinum type A/B10
Escherichia coli 6.5Listeria
monocytogenes10
Salmonella 8Staphylococcus
aureus (toxin)
10
Vibrio
parahaemolyticus10 WPS=water phase salt
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Clostridium botulinum psychrotrophic
Listeria monocytogenes
pH 4.6 4.39
Aw 0.97 0.92Salt (WPS) 5% 10%
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Hurdle Barrier
Multiple Hurdles= Barrier
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PHF for cook-chill and sous vide (Table A)
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PHF for vacuum packaging (Table B)
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Temperature minima for pathogen growth
Clostridium
botulinum type E38
Clostridium
perfringens50
Shigella 43 Bacillus cereus 39.2
Vibrio vulnificus 46.4Clostridium
botulinum type A/B50
Escherichia coli 43.7Listeria
monocytogenes34
Salmonella 41.4Staphylococcus
aureus (toxin)
44.6
-in °F Yersinia enterocolitica 29.7
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Required refrigeration temperature to prevent growth
PsychrotrophicClostridium botulinum ≤38°F
Listeria monocytogenes ≤34°F
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FDA Data
1 week 2 weeks
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Predicted time to botulism toxin – Skinner and Larkin
4°C 5°C (41°F) 6°C 7°C 8°C 9°C
13 days 9 days 6 days 5 days 4 days 3 days
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Multiple Hurdles= Barrier
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Clostridium botulinum psychrotrophic
Listeria monocytogenes
At ≤41°F ≤41°FAt pH ≤5.0 ≤5.0
Growth
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Cooking temperatures lethal to hazards
TempFood Code cooking
temperatures 3-401.11Listeria
monocytogenes
Psychrotrophic C. botulinum and spores
145°F Fish and meat
155°FTenderized, injected or ground meats
165°FPoultry, stuffed meats and stuffing containing meat
194°F (10 min)
Not in food code
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Listeria monocytogenes Listeria monocytogenesAnd C. botulinum
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Chef recommended fish sous vide cooking
Water bath Temp.
Tuna 50 °C (122°F) 11 min.
Cod 56°C (139°F) 10 min.
Halibut 56°C (139°F) 8 min.
Sea Bass 60 °C (140°F) 15 min.
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Listeria monocytogenes
Lactate and diacetate
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+ lactate/diacetate
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Clostridium botulinum
Nitrite
Curing saltPrague Powder 1
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+200 ppm nitrite
+ nitrite
no nitrite
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Purchase SpecificationsCompany ABC
Deli meats must have nitrite at a level to prevent C. botulinum and
any combination of lactate and diacetate that prevents the
growth of L. monocytogenes.
C. botulinum
L. monocytogenes
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No background flora
106 background flora
7 days
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• 1.5 days• NEHA certification• Available in your area• Industry invited• Agenda
• Overview• Hazards• Controls• ROP in Food code• HACCP
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Available soon