Mindy Brashears, Ph.D. PET FOOD AND TREAT SAFETY

Transcription

PET FOOD AND TREAT SAFETY:
CHALLENGES AND SOLUTIONS
Mindy Brashears, Ph.D.
Director-International Center for Food Industry
Excellence, Professor of Food Safety and Public
Health, Texas Tech University
WHY PET FOOD??
•  HUMAN CONNECTION (PUBLIC HEALTH)
–  Human consumption of pet food (children)
–  Contact of humans with infected pet
•  PET CONNECTION
–  Sickened Pet
American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Recent Pet Food Recalls
Date Company Product Cause 05/14/2014 Bravo® Pet Food for Dogs and Cats L. monocytogenes 04/16/2014 The Robert Abady Dog Food Co., LLC Abady Highest Quality Maintenance & Growth Formula for Cats Salmonella 02/05/2014 Pro-‐Pet LLC Dry Dog and Cat Foods Salmonella 01/25/2014 PMI Nutrition, LLC Red Flannel® Cat Food Salmonella 11/04/2013 Bailey’s Choice Dog Treats, LLC Pet Chicken Treats Salmonella 08/30/2013 Nestle Purina PetCare Company Purina ONE beyOnd Our White Meat Chicken and Whole Barley Recipe Adult Dry Dog Food Salmonella 08/26/2013 Goldenfeast® Inc. Bird food blends Salmonella 08/14/2013 Proctor & Gamble Dog and Cat foods -‐ Dry Salmonella 06/18/2013 Natura Pet Products Dry pet food Salmonella 06/12/2013 Hartz Mountain Co. Betta Tish food Salmonella http://www.fda.gov/animalVeterinary/safetyhealth/recallswithdrawals/default.htm American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
When “Bacteria Don’t Behave”….
•  Some time/temperature parameters for Salmonella reduction
do not apply to dry products
–  Pet Food
–  Peanut Butter
–  Dried Eggs (cake mixes, cereal)
•  Salmonella Tailing
–  Important to get 5-7 log reductions early in process when water activity
is highest
•  5-7 log reduction not necessarily indicative of safe product -
needs to be validated to have zero survivors
VALIDATION
-INOCULATION STUDIES-
Protocols
•  Inoculation Concentration
–  Salmonella – 7 log
–  5-7 Strain Cocktails
•  Mimic Process Cycle
–  Temperature
–  Humidity
–  Time
•  Mimic Product Type
–  Obtain from Company
Bone Validation Study
•  Bones obtained from client
•  Inoculated with Salmonella
•  Subjected to 195 F for 240 h
•  Samples collected on Days 0, 1, 2,4, 6, 8 and 10
•  Samples subjected to enumeration and recovery
Reduction of Salmonella in Inoculated Beef Bones
Sampling Time (hours) Mean Log10 Salmonella CFU/bone† 0 7.6 24 0.0‡ 48 0.0‡ 96 0.0‡ 144 0.0‡ 192 0.0‡ 240 0.0‡ American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Whole Muscle Validation Study
•  Whole Muscle Products Obtained from Company
•  Muscle Inoculated with Salmonella
•  Process Mimicked in Smokehouse
•  Salmonella Counts Determined over Time
–  Selective media with recovery step
•  Samples below detection limit subjected to enrichment and
BAX analysis
–  Viable colonies must be recovered from the enrichment broth for
confirmation
First Process- Time/Temp/Humidity
Dry Wet Step Time Bulb Bulb 1 15m 170F off 2 15m 170F 140F 3 To Aw <0.72 170F off RH 44% American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Salmonella populations in Whole Muscle Cuts Subjected to Process 1
.
Salmonella Sampling Time Mean Log10 CFU/g† Aw 0 Minutes 7.7 0.98 Step 1 15 Minutes 7.8 0.97 Step 2 30 Minutes 7.8 0.98 Step 3 120 Minutes 6.0 0.97 180 Minutes 5.1 0.94 240 Minutes 2.5 0.95 300 Minutes 2.4 0.91 360 Minutes 2.5 0.90 420 Minutes 1.1 0.87 480 Minutes 1.6 0.78 540 Minutes 0.4 0.64 Process Step American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Salmonella populations in Whole Muscle Cuts Subjected to Process 1
.
Salmonella Sampling Time Mean Log10 CFU/g† Aw 0 Minutes 7.7 0.98 Step 1 15 Minutes 7.8 0.97 Step 2 30 Minutes 7.8 0.98 Step 3 120 Minutes 6.0 0.97 180 Minutes 5.1 0.94 240 Minutes 2.5 0.95 300 Minutes 2.4 0.91 360 Minutes 2.5 0.90 420 Minutes 1.1 0.87 480 Minutes 1.6 0.78 540 Minutes 0.4 0.64 Process Step 7 log reduction *NOT ELIMINATED* American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Rapid Reduction When Water Activity High American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Rapid Reduction When Water Activity High “Tailing” begins as Water Activity Drops American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
First Process
Dry Wet Step Time Bulb Bulb RH 1 15m 170F off 2 15m 170F 140F 44% To Aw 3 <0.72 170F off American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
First Process
Second Process- Altered
Dry Wet Step 1 2 Time 15m 15m Bulb Bulb RH 170F off 170F 140F 44% Step Time Dry Wet Bulb Bulb RH 1 10m 170F 2 15m 170F 135F 38% 3 15 m 170F 145F 51% 4 To Aw <0.72 170F Off To Aw 3 <0.72 170F off off American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Salmonella populations in whole muscle products subjected to second
process
Process Step Sampling Time Step 1 Step 2 Step 3 Step 5 0 10 25 40 100 160 220 280 340 400 460 520 580 640 Salmonella Mean Log10 CFU/
g† 7.2 7.1 2.8 0.0‡ 0.0‡ 0.0‡ 0.0‡ 0.0‡ 0.0‡ 0.0‡ 0.0‡ 0.0‡ 0.0‡ 0.0‡ Aw 0.986 0.987 0.991 0.988 0.983 0.977 0.970 0.974 0.955 0.930 0.747 0.862 0.589 0.577 American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Salmonella and water activity reduction over time on
inoculated whole muscle pieces subjected to second
process
Example #2 -‐ Salmonella Tailing 8 1.2 1 6 0.8 5 4 0.6 3 0.4 Aw -‐ Water Activity Population Log CFU/g 7 2 0.2 1 0 1 2 3 4 5 6 7 8 9 10 11 0 American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Salmonella and water activity reduction over time on
inoculated whole muscle pieces subjected to second
process
Example #2 -‐ Salmonella Tailing 8 1.2 1 6 0.8 5 4 0.6 Minor Process Alteration Rapid Reduction with Wet Heat 3 0.4 Aw -‐ Water Activity Population Log CFU/g 7 2 0.2 1 0 1 2 3 4 5 6 7 8 9 10 11 0 American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
IN-PLANT VALIDATION
-SURROGATES-
Methods
•  Surrogate Strains of non-pathogenic E. coli added to initial
batch of kibble before extrusion
•  Samples collected After Mixing, After Meat Added, After
Extrusion
•  IMPORTANT
–  Prepare surrogates in non-pathogen area
–  Test inoculum for pathogen presence
–  Swab All equipment After cleaning to validate surrogate destruction
–  Protocol for product disposal
Reduction of Surrogates During
Processing of Kibble
Batch 1
Batch 2
Batch 3
Batch 4
cfu/g
Log cfu/g
cfu/g
Log cfu/g
cfu/g
Log cfu/g
cfu/g
Log cfu/g
Mixer
1.50E+04
4.18
1.30E+04
4.11
3.70E+03
3.57
1.60E+04
4.20
Sampling Points
After Meat Addition
Extruder
<1.00E+01
<1.00E+01
<1.00
<1.00
<1.00E+01
<1.00E+01
<1.00
<1.00
<1.00E+01
<1.00E+01
<1.00
<1.00
6.25E+01
<1.00E+01
1.80
<1.00
POST PROCESSING VALIDATION
WHEN VALIDATING A
PROCESS POST-HEAT
TREATMENT
ONLY NEED A 1-2 LOG
VALIDATION
WHY???
Dog Food Sample B
•  The samples were inoculated with three-strain Salmonella at
105 cfu/g and were allowed for one hour pathogen attachment.
•  25-gram samples in bags were treated with microwave in fluff-
tumble cycle for 1, 2, 3 and 4 minutes at 1.69kW.
•  A reduction of 1.28 log10 cfu/g was obtained after 1 minute
microwave treatment; 2.4 – 2.6 log10 cfu/g after 2 to 3 minutes;
and 3.41 log10 cfu/g (99.9%) after 4 minutes when compared
to the control or no treatment.
Amount of Salmonella Reduc@on on Moist Kibbles AGer Microwave Treatment 4 3.414 3.5 Log10 CFU/G 3 2.595 2.403 2.5 2 1.5 1.275 1 0.5 0 1 minute with tumble 2 minutes with tumble 3 minutes with tumble 4 minutes with tumble Treatment American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Science Association AMSA American Meat Scie
Spiral Dog Chew Treat
•  The samples were inoculated with three-strain Salmonella at 104
cfu/g and were allowed for one hour pathogen attachment.
•  These were treated in pair with microwave for 1, 2, 3 and 4
minutes at ~1.69kW.
•  When compared to the control or no treatment, there were
reductions of 1.10 to 1.16 log10 cfu/g after 1 to 3 minute
microwave treatment and 1.61 log10 cfu/g after 4 minutes.
Amount of Salmonella Reduction on Moist Dog Treats after Microwave
Treatment
1.8
1.609
1.6
1.4
Log10 CFU/G
1.2
1.104
1.162
1.153
1
0.8
0.6
0.4
0.2
0
1 minute with tumble
2 minutes with tumble
Treatment
Current Project – In Plant Validation
•  Validation of Kibble in the Bag
•  Kibble inoculated in the plant with surrogates prior to bagging
•  Product stored in bags on pallets at elevated temperatures
•  Sampled at 0, 12, 24 and 48 hours
•  Secondary treatment as a post-process lethality step to
ensure safety
CONCLUSIONS
•  Some processes that “logically” should reduce Salmonella do
NOT – SALMONELLA ADAPTS
•  Moist heat at the beginning of the process is critical
•  Can achieve “7 log” reductions and still have residual survival
of viable Salmonella
•  Post processing validation is also important when failures in
processing occur or as a secondary control measure
ACKNOWLEDGEMENTS
•  Dr. Amy Parks
•  Dr. Alejandro Echeverry
•  Dr. Mark Miller
•  Dr. Chance Brooks
•  Dr. Alexandra Calle
•  Kathy Fermin
QUESTIONS

Mindy Brashears, Ph.D. PET FOOD AND TREAT SAFETY

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