FSN 375: Midterm

History of HACCP

(1959) Pillsbury, NASA, Army - Space program (1970's) FDA - Low-acid canned foods and acidified foods (21 CFR 113, 114) (1989) NACMCF - National Advisory Committee on Microbiological Criteria for Foods "HACCP principles for food production" (1991) Codex - Codex Alimentarius Committee on Food Hygiene committee) (1996) USDA/FSIS - "Pathogen Reduction & HACCP" final rule: SOP's for sanitation, Implement HACCP, Microbiological testing (1997) FDA - Seafood HACCP (2002) FDA - Juice HACCP (2011) FDA - FSMA "prevention controls"

Foreign Object Statistics

- 1-5% injected foreign objects result in minor to serious injury - 80-90% of foreign objects pass through gastrointestinal tract spontaneously (rest require endoscopy or surgery) - Slender pointed objects greater risk of injury (15-35% of perforation injury; greater need for surgery) - Spherical or cylindrical shaped objects present a greater risk for choking

FDA Pesticide Monitoring Program FY 2012

- 5,523 samples were analyzed - 1,158 were domestic foods - 4,365 were imported foods - Tested for 500 pesticides Domestic = fruits had most positive Import = fruits had most positive but sig. less than domestic

USDA (Bones)

- <1 cm (no risk) - 1-2 cm (low risk) - >2 cm (potential safety hazard)

Oxygen Requirements

- Aerobic: require oxygen - Anaerobic: require NO oxygen - Facultative: survive with or without oxygen - Microaerophilic: require LOW level of oxygen

Reveal Histamine Screening Test

- Antibody based assay - Detection limit 50 ppm - Control line and test line

Reveal 3-D Milk/Peanut Test -Rapid Detection Methods-

- Antibody based assay - T = test line (2ug/100cm2 peanut, 20ug/100 cm2 milk) - O = overload line - C = control

Foreign Material, Extraneous Matter

- Any material(s) whose quantity & presence within a food product is unanticipated by: the customer/consumer or regulatory body

Prions

- Are not living - Prions are proteins that have taken on the wrong shape (normal shaped prions help brain and nerves work - Can cause disease if infected cattle are eaten - Only 3 known cases in US - Brain, spinal cord, eyes, tonsils, and bowel - Variant Creutzfeldt-Jakob (10 year lag time) - Brain and nerves no longer work, lead to death (depression, psychiatric problems, talking, walking)

2011 Japan Tsunami (Fukushima)

- Areas near radiation leaks: FDA detained all milk, milk products, fresh vegetables, and fruits - Other products from the region diverted for testing - Japanese products as a whole were monitored as appropriate - <4% of our food imports come from Japan

Types of Biological Hazards

- Bacteria - Viruses - Protozoa & Parasites

Types of Pesticides (Environmental Contaminant)

- Chemical Pesticides - Biopesticides = derived from natural materials, animals, plants, bacteria, & certain minerals (Canola oil, Baking soda, B. thurigiensis)

1. Inherent Toxins

- Chemicals that are regular constituents of the food - Can increase as a response to some sort of stress (Lectins, Glycoalkaloids, Enzyme Inhibitors, Cyanogenic Glycosides, Allergens)

Consumer Products Safety Commission

- Choking hazard: object fits completely into a specially designed cylinder 1-2.25 inches long by 1.25 inches wide

2. Natural & Environmental Contaminants

- Contaminants that the food acquires from its surroundings during its growth - Not specifically required by the plant or animal - If levels are too high can be toxic to humans - Controlled by environment - Many can not be "processed out"

What Pathogens do you need to be concerned with?

- Cooked product - Vacuum packed product - Refrigerated product - Aw 0.91

Cyrptosporidium

- Cryptosporidiosis - Watery diarrhea - onset: 2-10 days - duration: 2-4 days - 10-100 oocysts - Contaminated water major source - Resistant to chlorine - Serological survey - 80% of individuals in North America have cryptosporidiosis

Pathogen Specific Outcomes

- Describe the diseases/symptoms caused by the pathogen - Know distinguishing characteristics (gm+/-, sporeforming, can grow at refrigeration temps, etc.) - Know foods commonly associated with the pathogen - Apply the above information along with growth parameters to determine potential risk

Why Challenge Testing?

- Determine the ability of an organism to grow in a specific food - Validating the effectiveness of growth inhibitors - Validating degree of lethality delivered by a process

Pesticide Regulation (Environmental Contaminant)

- EPA Reviews the scientific data Registered/licensed Establishes a tolerance/action levels - FDA/USDA Responsible for enforcing these tolerances

Enzyme Inhibitors (Inherent Toxin)

- Enzymes play an important role in protein digestions (proteases) - Enzyme inhibitors themselves are not toxic - Inhibitors to many of these enzymes have been isolated (Trypsin inhibitor most common & widely studied) - Cooking

Examples of Prerequisite Programs

- Facilities - Personnel - Production equipment - Control of raw materials - Sanitation - Environmental monitoring - Chemical Control - Pest Control - Allergen management program - Glass Control - Receiving, storing, & distribution - Product Tracing & Recall - Complaint Investigations - Labeling - Training

Cyanogenic Glycosides (Inherent Toxin)

- Found in cassava, bitter almonds, stone fruit kernels - Sugar molecule linked to a cyanide group - Enzymatic hydrolysis results in the release of cyanide (crushing, digestion) - Cassava prep includes: leaching, washing, boiling uncovered, fermentation

Histamine/Scombrotoxin (Natural Contaminant)

- Found in fish as a result of bacterial growth - Generally due to inadequate post-harvest time/temp control - Disease onset immediate (30 min) Tingling/burning of the mouth, rash, drop in blood pressure, headache, itching Maybe nausea, vomiting, diarrhea - Not inactivated by cooking, canning, or freezing - Histidine Decaroboxylase + Histidine = Histamine

Tetrodotoxin - Pufferfish/Fugu (Natural Contaminant)

- Found in the reproductive organs, liver, intestines, skin - Metabolic product of the host? Bacterial? - ~50% mortality, death 20 min - 8 hrs Nubness lips/tongue Lightness/floating Nausea, vomiting, difficult walking Paralysis, speech impairment Complete paralysis, death May be conscious lucid until shortly before death

"Modes of Failure"

- Gather knowledge of the food product/process - Predict what might go wrong (how and where it would occur) - Selected points in the process to take measurements/observations (control demonstrated) - When points are out of control probability of a problem increase

Type and Number of Strains

- Generally challenge studies are done with 3-5 strains (cocktail or individually) - Isolates should be appropriate for the food product being challenged - Surrogates used for testing in a food processing facility or pilot plant. Should demonstrate equal or greater than resistance

Inoculum Level

- Ideally the level should reflect the expected level of contamination - Growth studies: 10^2 - 10^3 CFU/g - Lethality studies: 10^6 - 10^7 CFU/g

Proactive Approach to Food Safety

- Identify hazards, determine CCP's -Make a plan to control them - Put the plan in action - Document completion

Why Utilize HACCP?

- It is our responsibility - It is the law - It is good business - It is a requirement

Formulation of the Product

- Know the range of product variability (pH, aw, antimicrobial concentration) *test worst-case conditions

Glycoalkaloids (Inherent Toxin)

- Large amounts cause: Abdominal pain Vomiting & Diarrhea (similar to bacterial food poisoning) Confusion Fever Hallucination Paralysis Convulsions Death (occasionally) - Bitter - Heat stable - Increased levels (a result of stress factors during growth, post-harvest due to handling, light) Potatoes! a-solanine & a-chaconine

4. Deliberately Added Contaminants

- Limitless amount of deliberately added chemical contaminants - Intention in most cases is defraud for financial gain (could cause harm) - Could intentionally want to harm the consumer

Hepatits A

- March-July 2013, 162 people were confirmed to have become ill from hepatitis A - Genotype 1B (common in North Africa and the Middle East) - 565 cases of hepatitis A - 128 people hospitalized with infections - 3 died - 9,000 given an injection of immune globulin - Lots of secondary illnesses - Raw undercooked green onions (Mexico) - Usually milk illness: fever, nausea, vomiting, abdominal pain, jaundice (many infections don't result in clinical disease) - Can lead to liver failure (underling chronic liver disease) - Infective dose: presumed to be low 10-100 virus particles - Incubation period: 10-50 days (30 mean) - Duration: 1-2 weeks - Virus, environmentally hardy - Food, water, environmental surfaces - Extremely stable under conditions of freezing, heat, chemicals, and desiccation - Water, shellfish, and salads most common sources - Contamination infected workers

Viruses and Parasites

- Norovirus #1 cause of foodborne illness in US, #2 in hospitalizations, #4 in deaths - Toxoplasma gondii #4 in hospitalization, #2 in deaths

Shellfish Toxins (Natural Contaminant)

- Not formed by the shellfish - Result of algae - Types of shellfish poisoning Paralytic (PSP) Neurotoxic (NSP) Diarrhetic (DSP) Amnesic (ASP) PSP neurological symptoms: tingling, numbness, respiratory paralysis NSP, DSP, ASP: gastrointestinal symptoms, some neurological - Control = harvesting - Cannot be reliably eliminated by heat *

Parasites in Foods

- Parasites are organisms that need a host to survive - Thousands of kinds exist worldwide but only about 100 types are known to infect people through food consumption - Two types of concern from food or water: Parasitic worms (Trichinella) and Protozoa (Cyrptosporidium, Toxoplasma) - Small infective dose (10 organisms or less)

3. Process & Storage-Derived Contaminants

- Production of contaminant in food through processing is unusual - Unexpected contaminant can be derived at high temperatures or prolonged storage

Lectins (Inherent Toxin)

- Proteins - Exhibit a high binding affinity for carbohydrates - Impair protein digestion & cause malabsorption of other nutrients - Soybeans, lentils, peas, peanuts - Plant lectins are thermolabile

Allergens (Inherent Toxin)

- Proteins that trigger an immune response - Rash to anaphylaxis to death - 2% of adults, 5% of children - Big 8 = 90% of allergic reactions (Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans) - FALCPA (Food Allergen Labeling & Consumer Protection Act of 2004)

Prerequisite Programs

- Provide the basic environment & operating conditions necessary to produce safe and wholesome food - Many are based on GMP's - Some are required by regulations

Viruses

- Require a live host for replication & cannot grow outside the host - Host specific (plant, animal, human, bacteria--some adapt to different hosts) - Contamination before harvest or from handling - Shellfish (feces contaminated water), fresh produce (contamination during production or packing via feces on hands or contaminated water), RTE (infected food handlers/poor hygiene) - 50-95% viral foodborne disease due to poor personal hygiene - Controlled by proper hygiene (symptomatic/asymptomatic), chlorine compounds, UV, heating, & radiation

How to Establish Prerequisite Programs

- Requires commitment from management - Documented (systematic & objective) - Employee training (understanding verified & reviewed) - Verification (reviewed on a regular basis) - Resources (equipment, tools, systems, personnel)

Alert Sulfites Detection Kit

- Sulfites are used on shrimp and lobster to precent blackspot - FDA requires product labeled as containing sulfites >10 ppm Assay Principle - Sulfite residues produce a color change in the dye reagent provided - Blue dye no change in color = shrimp not treated with sulfites - Violet color = 10-100 ppm sulfite level - Clear = sample exceeds 100 ppm sulfite level

Mycotoxins (Natural Contaminant)

- Toxins produced by molds (Penicillium, Fusarium, Aspergillus) - Nuts, Dried Fruits, Grains, Milk - Mycotoxins produced prior to harvest or during storage - High levels can cause death - Low levels can cause cancer - Aflatoxin, Patulin, Fumonsins - Control 1. Understand source of supply 2. Growth conditions 3. Establish specifications 4. Heat not effective

Toxoplasma gondii

- Toxoplasmosis (mild flue like symptoms): could lead to brain or eye infections - During pregnancy infection can be transferred to the fetus (mental retardations) - Contaminated food, water or animal tissues (wild game, poultry, lamb, horse) - Cats - Control: cooking, freezing, or gamma irradiation

Trichinella

- Trinchinellosis - Abdominal pain, nausea, vomiting, diarrhea - onset: 1-2 days - duration: 2-8 weeks - Freezing (-18C for 30 days) - Few cases _ Game meat

Nutrients

- Water - Carbon - Nitrogen - Vitamins - Minerals Molds<Yeasts<Gram-neg<Gram-pos

Contaminate Facts

- What is it? How is it formed? - Is it toxic? What are the affects on human health? - What products/was it found in? - How is it controlled or managed? Dioxins Lead Acrylamide Benzene Melamine Arsenic Mercury Furans BPA Cumin

Norovirus

- Wild Chef Japanese Steak House - Buca di Beppo Restaurant - Cruise Ship - Vomiting, diarrhea, self-limiting - Infective dose: 1-10 viral particles - Incubation period: 12-51 hours - Duration: 48-72 hours - Water most common source - Shellfish and salad ingredients

Foreign Objects

-* Not all foreign objects are physical hazards - Threat of significance to public health - Potential regulatory concern - Consumer-perceivable aesthetic issue

Seven Principles of HACCP

1. Conduct hazard analysis 2. Determine the critical control points (CCPs) in the process 3. Establish critical limits 4. Monitor each CCP 5. Establish corrective actions 6. Establish verification procedures 7. Establish record-keeping & documentation procedures

Chemical Hazards in Foods

1. Inherent Toxins 2. Natural & Environmental Contaminants 3. Process & Storage-Derived Contaminants 4. Deliberately Added Contaminants

Toxins and Toxic

99% of all toxins are naturally occurring, & all things are toxic at a high enough concentration

More Miscellaneous Chemical Hazards ?

BST - Bovine Somatotropin Bovine growth hormone, increased milk production Destroyed by pasteurization Not absorbed by the human body after oral ingestion BST inactive in humans Chemical Food Safety a Science Perspective, Jim Riviere

Spore formers

Bacillus Cereus, Clostridium perfringens, Clostridium botulinum

Gram +

Bacillus cereus, Clostridium perfringens, Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus

Bacteria

Bacterial Growth and Characteristics - Nutrients, pH, moisture content, temperature, oxygen requirements - Cell wall, spore formation

Foodborne Illness USA

CDC Estimates - 48 million illnesses (1:6 Americans) - 128k hospitalizations - 3k deaths USDA/ERS - Economic loss (medical costs, productivity, premature death) 6.9 billion

Interpretation of Results

Calculate either a log reduction or a log increase To determine if the product supports the growth of the pathogen >1 log increase is needed For assessing lethality one would compare the lowest observed log reduction to the expected contamination level (5-6 log reduction typical target)

Gram -

Campylobacter jejuni, Salmonella spp., Shigella spp., E. coli O157:H7, Vibrio spp.

Pesticide Control

Close working relationship with suppliers and growers

Colitag

Coliforms - Aerobic to facultatively anaerobic Gram-negative, spore-forming rods that ferment lactose with the formation of gas - Intestinal tract of humans and animals, soil, water, and plant material Indicate undesirable or unsanitary conditions of food production, processing, storage and preparation. Indicate possible presence of pathogens Test for water samples, EPA approved P/A Coliforms Also can be used to test for fecal coliforms and E. coli Assay Principle - Selective & differential medium Coliforms produce B-galctosidase turn the chromogenic substrate yellow/orange E. coli produce B-glucuronidase which causes the fluorogenic enzyme substrate to produce fluorescence Collect a water/ice sample, mix 100mls with media, incubate at 35C for 16-48 hrs

Method of Inoculation

Critical parameters of the product formulation cannot be changed Inoculum could be added to batches of product during preparation or to the surface of solid products Smallest amount of water should be used Location needs to be evaluated Dip, spot, spray Consider inoculation temperature

Inoculum Preparation

Cultures should be grown in media and under conditions that representative of the product being produced or probable sources of environmental contamination (cold temp, acid environment, aw) Grow cultures separately then mix equal volumes after growth 18-24 hour cultures typical

HACCP Development -Develop A Flow Diagram-

Detailed block diagram - Ingredients & their addition - Storage - Steps in the preparation & processing - Equipment associated with process steps - Packaging - Finished product storage - Distribution

Mean People

Disgruntled employee Criminals Protestors

Spore Formation

Endospores (bacterial spores) - Survival mechanism - Resistant to physical & chemical antimicrobial treatments - Metabolically inactive/dormant and can survive for years Sporeformers in food that cause disease - Bacillus and Clostridium

Sample Analysis - Assessing Lethality

Enumeration selection same as with assessing growth Lethal treatments more likely to produce injured cells Background microflora may be less of an issue If organism no longer detectable by direct plating enrichment might be desirable

Physical Hazards of Foreign Objects

Extremities (hands) - Lacerations of hands Mouth and Teeth - Lacerations: mount and tongue (#1) - Chipped teeth, broken fillings, prosthetics Respiratory Tract - Choking - Aspiration Digestive Tract - Lacerations/perforation (throat, stomach, intestines) Other - Nausea & vomiting, diarrhea, headache, fever & dizziness, chest pain - Secondary infection

What is HACCP?

Food safety program designed to: - Prevent - Eliminate - Reduce HAZARDS

Gram Positive and Gram Negative

Gram + (purple) - Thick rigid cell wall (Peptidoglycan) - Cytoplasmic membrane (Lipid bilayer) Gram - (pink) - Outer membrane (lipid bilayer) - Thin layer of peptidoglycan - Cytoplasmic membrane (lipid bilayer)

HACCP Development -Assemble the HACCP Team-

HACCP Coordinator Multidisciplinary Unit - Engineering - Maintenance - QA - Microbiology - Production - Regulatory - Product Development

Foreign Objects Associated with Injury

Hard or sharp - Glass - Metal - Plastic - Stones - Shells/pits - Wood

Regulations/Guidance

Hard or sharp objects that are 7mm or longer - Potential physical hazard Hard or sharp objects less than 7mm - Rarely cause trama/injury Very large objects (meet or exceed the CPSC safety) - Do not normally represent a health hazard Hard or sharp natural components - Unlikely to cause injury

Countries of Origin That May Warrant Special Attention Based on FY 2012 Sampling Results

India Brazil Costa Rica Vietnam Korea, Republic (South) Taiwan Ecuador Peru China Dominican Republic Guatemala Spain Thailand Mexico

Obstacles to HACCP

Leadership Commitment - Serious departure from "the old way" - "We have always done it this way" - "No one ever got sick from our product" Employee Buy-In - Must depend on others - Second shift, third shift, language barrier Costs - Remodeling & new equipment - Training - New employees - Testing - Record keeping, documentation - Validation Requires Proactive Thinking - This can be a problem with new products, changes Burden of Proof

Foreign Object Equipment

Magnet - Removes metals with magnetic properties Metal Detector - Detects ferrous and nonferrous objects (also stainless steel, aluminum, wires & needles) X-ray - Detects glass, metal and other foreign objects (detects stones/rocks, anything metal detector does AND sometimes plastics, bones, pits/shells) Screen or Sifter - Removes foreign objects larger than size of openings Aspirator - Removes materials lighter than product "Riffle Board" - Removes stones from dry beans and field peas

Employee Practices

Majority of physical contaminants are a result of poor employee practices - Jewelry, hairpins, pens, pencils, paper clips Employee education and supervision Maintenance personnel

Raw Materials

Manage before receipt - Material specifications, letters of guarantee, vendor inspection/certification Inspect materials upon receipt Manual sorting/culling Fluming and washing steps In-line detecting and removal equipment

HACCP Development -You Are Ready to Go-

Management buy-in Pre-req programs identified/est. Team has been formed Product has been described (You are now ready to dive into HACCP steps 1-7)

Natural Contaminants

Mycotoxins Shellfish Toxins Histamine Tetrodotoxin

Top Five Pathogens contributing to domestically acquired food borne illnesses

Norovirus 58% Salmonella 11% Clostridium perfringens 10% Campylonacter spp. 9% Staphlococcus aureus 3%

HACCP Development -Verify the Flow Diagram-

On-site inspection Sign and date verification Flow diagram is a dynamic document

Miscellaneous Chemical Hazards

Packaging Migrants - Tin - New materials/uses must submit notification to FDA Antibiotics residues - National Milk Drug residue test (>3 million samples tested: 0.02% tested positive)

Steps Necessary to Cause Foodborne Illness

Pathogen or toxin must be present in food Present in high enough # or concentration - Food must support growth - Must remain in the growth temperature range Enough of the food must be ingested Pathogen or toxin must survive barriers - Or colonize the intestines Susceptibility to foodborne illness varies - Young Old Pregnant Immuno-compromised

What Are Pesticides? (Environmental Contaminant)

Pesticide law defines a "pesticide" (with certain minor exceptions) as: - Any substance or mixture of substances intended for preventing, destroying, repelling, or mitigating any pest - Any substance or mixture of substances intended for use as a plant regulator, defoliant, or desiccant - Any nitrogen stabilizer

Environmental Contaminants

Pesticides Dioxins/Polychlorinated Bisphenyls (PCBs) Heavy Metals Nitrates

CDC Burden of Illness Pyramid

Population Survey -Exposures in the general population -Person becomes ill Physician Survey -Person seeks care -Specimen obtained Laboratory Survey -Lab tests for organism -Laboratory confirmed case Surveillance -Reported to Health Department/CDC

Prerequisite vs. HACCP

Prerequisite - Indirect food safety issues - More general across the facility HACCP - Deal solely with food safety issues - Specific to a product, line, plant, etc. - Deviations will result in unacceptable conditions

HACCP is...

Preventive, NOT reactive HACCP is NOT a zero-risk system

Incubation of Samples for Growth Study

Product should be packaged under same commercial marketplace conditions Storage temperatures should be based on typical temperature ranges - Ideal, abusive (slight and excessive) - 4.4-7C and 10-12C Temperature should be measured and recorded during the study

FDA Compliance Policy Guide

Products Adulterated - Hard sharp foreign object that measures 7mm to 25mm in length and considered RTE Products Potentially Adulterated - Hard/sharp <7mm & special-risk group - Hard/sharp 7mm to 25mm in length, further processing/prep required - Hard/sharp >25mm in length

Metal Detection

S: transmitter coil (generates electromagnetic field) E: reciever coil

Shigella spp.

SOURCE - Humans the only host, found in water contaminated with human feces ILLNESS/DISEASE - Shigellosis - Cramps, diarrhea, fever, vomiting - onset: 8-50 hr - lasts: 5-7 days - Complications: drastic dehydration, reactive arthritis and hemolytic uremic syndrome - Ingestion of fecally contaminated food or water, poor personal hygiene among food handlers - Foods consumer raw, lettuce, salads, potato, tuna, shrimp, macaroni chicken GROWTH PARAMETERS - pH: 4.9-9.3 - Aw: >0.97 - Facultative - GM - UNIQUENESS - Seasonal occurrence in warmer months, issue in developing countries - Poor employee hygiene

Campylobacter jejuni

SOURCE - Natural gut microflora of chickens, turkeys, swine, cattle, sheep - Non-chlorinated water, ponds, streams ILLNESS/DISEASE - Campylobacteriosis - Self-limiting, gastroenteritis, fever, diarrhea, cramps, nausea, headache, and muscle pain - Stool watery or sticky - onset: 2-5 days - lasts: 2-10 days - complications: can rarely cause meningitis, hepatitis, pancreatitis, miscarriage Guillain-Barre syndrome - infective dose: ~10,000 cells (report as low as 500) - Improperly handled or undercooked poultry products, raw milk and cheese, contaminated water GROWTH PARAMETERS - pH: 4.9-9.0 ( opt. 6.5-7.5) - Aw: >0.98 - Microaerophilic: grows at lower-than-atmospheric oxygen concentrations (3-5%) - GM - UNIQUENESS - More than 80% of Campylobacter illnesses are caused by C. jejuni - In addition to the very young and immunocompromised, people age 15-29 year are more likely to get Campylobacter than others

Clostridium botulinum

SOURCE - Soil, sediments of streams, lakes, costal water, intestinal tract of fish and mammals ILLNESS/DISEASE - Botulism (foodborne botulism, infant botulism, wound botulism) - Caused by a preformed in the food neurotoxin (infective dose very small a few nanograms) - onset: usually 18-36 hrs - Flaccid paralysis of muscles, including respiratory tract - Treatment: early intervention of antitoxin - Found in home-canned products and foods that are not very acidic (>4.6) - Canned corn, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, spinach, tuna fish GROWTH PARAMETERS - pH: 4.6-8.5 Proteolytic - Aw: >0.93 - 10*C min Nonproteolytic - Aw: >0.97 - 3.3*C min - Anaerobic - GM + - Forms spores UNIQUENESS - Spores are heat resistant - Different types of toxins Type A, B, E, F cause human botulism - Toxin heat liable (5-10 min at 100C) - Proteolytic heat resistant ( D 121*C = 0.21 min) - Nonproteolytic low heat resistance (D 82*C = 2-3 min)

Clostridium perfringens

SOURCE - Soil, sediments, areas contaminated with human/animal feces ILLNESS/DISEASE - Food infection - Sympotons occur 16 hr after consumption - Gactroenteritis: Mild self-limiting, could lead to small intestine damage - Temperature abused cooked foods (meats, gravies, stews, Mexican food) GROWTH PARAMETERS - pH: 5.5-9.0 ( opt. 7.2) - Aw: >0.94 - Anaerobic - GM + - Forms spores UNIQUENESS - Common in institutional settings - Need to ingest large numbers (>10^6) vegetative cells or spores - Toxin produced in digestive tract associated with sporulation

Listeria monocytogenes

SOURCE - Ubiquitous in the environment, found in moist environments, soil, and decaying vegetation ILLNESS/DISEASE Listeriosis -Non-invasive (gastrointestinal) -Invasive (can cause septicemia and meningitis, pregnant women spontaneous abortion or stillborn) - Raw milk, cheeses (soft), ice cream, raw vegetables, hot dogs and deli meats raw and smoked fish GROWTH PARAMETERS - pH: 4.4-9.4 ( opt. 7) - Aw: >0.92 - Facultative - Salt-tolerant - Can grow below 1C - GM + UNIQUENESS - Can grow under refrigeration conditions - Persists in food-manufacturing environments - Leading cause of death from foodborne illness - Infective dose unknown likely fewer than 1,000 cells, depends on host and strain

Staphylococcus aureus

SOURCE - Ubiquitous, found in soil, water, air, humans, and animals ILLNESS/DISEASE - Staphylococcal food poisoning - Infective dose: 1.0 microgram - Rapid onset: 1-7 hr - Diarrhea, vomiting, cramping, nausea - Complication: dehydration, blood pressure, and pulse rate changes - Foods that require considerable handling - Meat/meat products, poultry and egg products, salads (egg, tuna, etc), cream-filled pastries GROWTH PARAMETERS - 7-47.8 C - pH: 4.0-10 ( opt. 6-7) - Aw: >0.83 - pH for toxin production: 4.5-9.6 (opt. 7-8) - Aw for toxin production: >0.88 - Facultative - GM + UNIQUENESS - Produce heat-stable toxin - Food handlers frequent source of contamination

Salmonella spp.

SOURCE - Widely dispersed in nature - Livestock, wildlife, domestic pets, humans, pond water sediments, insects - Turtles, frogs, chicks ILLNESS/DISEASE - Nontyphoidal Salmonellosis - Gastroenteritis, nausea, vomiting, diarrhea, cramps - onset: 6-72 hr - lasts: 4-7 days - Complications: dehydration, reactive arthritis, septicemia - Typhoid Fever (caused by S. Typhi, S. Paratyphi A, found only in humans) - Traditionally associated with animal products, meat, poultry, eggs, milk, dairy products, fish, shrimp - Low moisture foods, peanut butter, spices, coconut, cake mixes, chocolate - Produce, tomatoes, peppers, cantaloupes, sprouts GROWTH PARAMETERS - pH: 3.8-9.5( opt. 7-7.5) - Aw: >0.94 - Facultative - GM - UNIQUENESS - Low infective dose (as low as 1 cell) - Resistant to heat in low-moisture foods

Bacillus cereus

SOURCE - Widespread in the environment; Soil, vegetation ILLNESS/DISEASE - Two illnesses caused by 2 distinct toxins A. Diarrheal Type (toxin formed in small intestine) - onset: 6-10 hr - watery diarrhea, cramps, (vomiting rarely occurs) - infective dose: >10^5 CFU/g - Found in meats, milk, vegetable, fish B. Vomiting (emetic) Type (toxin formed in food) - onset: 0.5-6 hr - nausea, vomiting - infective dose: >10^3-10^10 CFU/g (average 10^7 CFU/g) -Found in rice products, starchy foods, potatoes, pasta, cheese products, sauces, pudding, soups, casseroles GROWTH PARAMETERS - pH: 4.9-8.8 ( opt. 6-7) - Aw: >0.93 - min. growth temp: 4C - max. growth temp: 48C - Tolerates 7.5% salt - Facultative - GM + - Forms spores UNIQUENESS - Vomit toxin heat resistant

Top Five Pathogens contributing to domestically acquired food borne illnesses resulting in Hospitalization!

Salmoella 35% Norovirus 26% Campylobacter spp. 15% Toxoplasma gondii 8% E. coli (STEC) O157 4%

Top Five Pathogens contributing to domestically acquired food borne illnesses resulting in Death!!

Salmonella 28% Toxoplasma gondii 24% Listeria monocytogenes 19% Norovirus 11% Campylobacter spp. 6%

Sample Analysis - Assessing Growth

Selection of enumeration media and method is dependent on the type of product, injury and level of pathogen expected Selective vs. nonselective media Also important to track pertinent product parameter over the shelf life (pH, aw, moisture, gas concentration)

Delivery of Lethal Treatment

Should mimic what the product will see in the actual processing environment Lowest level of treatment When possible multiple time intervals, temperatures or concentrations

Facility

Strict compliance with GMPs - Protected light fixtures - Properly designed facilities and equipment - Equipment maintenance

Study Length and Sampling

Study length should extend over the desired shelf life (1.25-1.5 times) At higher storage temps (abusive) study may need to be terminated early due to spoilage Sampling frequency/interval is dependent on shelf life 2-3 samples should be analyzed on the day of inoculation and at each sampling interval Must also test controls (uninoculated, untreated) 25g or 25ml typically tested, sometimes entire sample tested or site of inoculation

Benefits of HACCP

Systematic approach Application of technical & scientific principles Involves all levels of personnel Results in reduction of food borne disease & product waste Results in increased operational efficiency, profits & consumer confidence

Import Commodities That May Warrant Special Attention Based on FY 2012 Sampling Results

Tea, oolong Paprika, whole spice Cilantro Raspberries, red puree Coriander sativum Gluten, wheat Rice, wild Capsicums whole spice Capsicums ground spice Ginseng Mushroom, sliced Durian Rice, basmati

HACCP Systems: Goal

To enhance the safety of our products by systemically controlling the hazards

Processes/Procedures

Unique to product and must be evaluated for potential physical hazards - Buck elevator/meat grinder - Glass filling operations

Acupoint - ATP Testing

Used in the food industry to determine efficiency of sanitation All living cells contain ATP (MOs and food products) Assay Principle -When ATP comes in contact with luciferin it coverts to luciferase -Light output is measured by a lumenometer -High levels indicate presence of food residues, microorganisms or both -Low levels indicate sanitation has effectively reduced levels of food soil and bacteria

Organisms

Viruses - Hepatitis A - Noroviruses Parasites - Trichinella - Cryptosporidium parvum - Toxoplasma Other Pathogenic Agents - Prions

HACCP Development -Describe the Intended Use & Consumers of the Food-

What is intended use? What is the potential for mishandling? What preparation is required? Is the product intended for use by immunocompromised individuals?

HACCP Development -Describe the Food & Its Distribution-

What is the product? What is the nature of the product? What type of storage & distribution is required? What is the shelf life of the product? Any special considerations? How is the product processed?

Sources and Control

Where do physical hazards come from? - Raw materials - Facility - Process/procedures - Employee practices - Mean people

Greatest risk for illness or injury from food comes from:

biological hazards

pH, Water Activity, Temp

pH: 4.0-9.0 Aw: >0.91 Temp - Psychrophiles (<25C) - Mesophiles (25-37C) - Thermophiles (>40C)