Food safety assurance and veterinary public health: Safety assurance during food processing

449 Pages·2004·2.083 MB·English

by  Frans J.M. Smulders, John D. Collins

Food safety assurance and
veterinary public health
– volume 2 –
Safety assurance during
food processing

edited by:
Frans J.M. Smulders
John D. Collins
Safety assurance during food processing

Food safety assurance and
veterinary public health
– volume 2 –
Safety assurance during
food processing
edited by:
Frans J.M. Smulders
John D. Collins
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This work is subject to copyright. All rights
arereserved, whether the whole or part of
the material is concerned. Nothing from
this publication may be translated,
reproduced, stored in a computerised
system or published in any form or in any
ISBN: 978-90-76998-06-0 manner,including electronic, -mechanical,
e-ISBN: 978-90-8686-522-2 reprographic or photographic, without
DOI: 10.3920/978-90-8686-522-2 prior written permission from the

publisher,Wageningen Academic
Publishers, P.O. Box 220, 6700 AE
Subject headings: Wageningen, the Netherlands,
Veterinary public health www.WageningenAcademic.com
Food safety
Preventive medicine The individual contributions in this
publication and any liabilities arising from
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First published, 2004 authors.
The publisher is not responsible for
© Wageningen Academic Publishers possible damages, which could be a result
The Netherlands, 2004 of content derived from this publication.

Contents
Contents
Preface 15
Keynote contributions 17
Food Safety - a worldwide public health issue
Actions to reverse the upward curve of foodborne illness 19
Friedrich K. Käferstein
1. Introduction 19
2. Factors of significance for food safety 20
3. Emerging pathogens / issues 23
4. Prevention and control 25
5. Responsibilities for the prevention of foodborne illness: the concept of
shared responsibility 27
6. Conclusion 31
Acknowledgement 31
References 31
Public health issues in dairy production and the implications on the safety
of aged cheeses made with raw milk 33
Luisa Pellegrino and Catherine Donnelly
Summary 33
1. Introduction 33
2. Previous reviews on the safety of raw milk cheeses 35
3. Outbreaks involving cheddar cheese 36
4. Challenge studies 38
5. Pathogens in raw milk 45
6. Stress adaptation of pathogens and impact upon cheese safety 47
7. Improvement in cheese safety 48
8. Conclusions 50
References 50

Major pathogens associated with the processing of beef 57
John M. McEvoy, James J. Sheridan and David A. McDowell
Summary 57
1. Introduction 57
2. Sources of carcass contamination 58
3. The presence and prevalence of E. ColiO157:H7 and Salmonellain
cattle and on carcasses 60
4. The rumen and faeces as sources of contamination 61
5. Carcass contamination 63
6. Seasonality, systems, study design and sensitivity 64
7. The movement of pathogens on carcasses during processing 66
8. Conclusions 72
References 73
Safety assurance during food processing 7
Contents
Research update on major pathogens associated with the processing of
poultry and poultry products 81
Lüppo I. Ellerbroek
Summary 81
1. Introduction 81
2. The key microorganisms - agents of foodborne disease 83
3. Control measures at different stages of processing 91
4. Conclusions 92
References 92
Research update on major pathogens associated with the processing of pork
and pork products 99
Jos M.A. Snijders and John D. Collins
Summary 99
1. Introduction 99
2. Important pathogens 100
3. The pork production chain 102
4. Salmonella detection in live pigs and in pork 102
5. Salmonella infection in pigs 103
6. Transport and stress 104
7. Lairage 104
8. Slaughterline 105
9. Control in slaughter lines 107
10. Recommendation for reducing contamination in the pork production chain 109
11. Conclusions 110
References 111
Research update on major pathogens associated with fish products and
processing of fish 115
Tiina J. Autio, Miia K. Lindström and Hannu J. Korkeala
Summary 115
1. Introduction 115
2. Processing of Fish Products 116

3. Major Pathogens 119
4. Conclusions 130
References 130
Use of statistical methods to assess food safety 135
Klemens Fuchs
Summary 135
1. Introduction 135
2. Nationwide Strategies 136
3. Plant Specific Concepts 140
References 143
8 Safety assurance during food processing
Contents
Predictive modelling to control microbial hazards in the food
processing industry 145
József Baranyi
Summary 145
1. Introduction 145
2. Primary models 147
3. Secondary models 150
4. Creating predictive software packages 152
5. Measuring the performance of predictive models 154
6. Conclusions 155
References 156
Elimination of foodborne pathogens by ionising radiation 157
József Farkas
Summary 157
1. Introduction 157
2. General Scientific and Technological Considerations 158
3. Radiation decontamination of foods of animal origin 160
4. Safety and Legislation of Irradiated Food of Animal origin 166
5. Food irradiation process control and detection of irradiated foods 169
6. Recent Developments on Commercial Application of Food Irradiation 169
7. Conclusions 171
References 172
Reduction of the microbial contamination of carcasses and meat cuts with
particular reference to the application of organic acids 177
Peter Paulsen and Frans J.M. Smulders
Summary 177
1. Introduction 177
2. A review of microbial contamination at the “harvest” level 178
3. Control strategies 182
4. Microbial decontamination of carcasses and meat cuts 185
5. Conclusions 193

References 194
Testing foods of animal origin for residues of chemical contaminants 201
Carlos H. Van Peteghem
Summary 201
1. Introduction 202
2. Sample types 202
3. Screening versus confirmation 203
4. General outlook of residue analysis 204
5. Conclusions 210
References 211
Safety assurance during food processing 9