Transcript Salmonella Control:

Salmonella Control:
Tighter Regs – New Realities
HOST
Bill Kinross
Group Publisher, Meatingplace
MODERATOR
Ann Bagel Storck
Managing Editor, Meatingplace
Regulatory Discussion
Elizabeth Krushinskie
DVM, PhD
Director of QA and Food Safety
Mountaire Farms, Inc.
Overview
•
•
•
•
Setting the Stage
Current Features
Coming Attractions
Foreign Dramas
Poll Question
Are you aware of the Healthy People 2010
initiative and could you explain it to someone
else?


Yes
No
Setting the Stage
• In 2000, HHS set objectives related to
foodborne illness reduction in their Healthy
People 2010 document
– Salmonellosis infections were projected to be
reduced from 13.7 in 1997 to 6.8/100,000 by 2010
• Preliminary FoodNet data for 2009 reported a
Salmonella infection rate of 15.19/100,000, well above
the 2010 goal
Setting the Stage
• USDA’s Response
– FSIS contributes to meeting this objective
by regulating the Salmonella burden of
meat, poultry, and egg products through
the Pathogen Reduction/Hazard Analysis
Critical Control Point (PR/HACCP) System
implemented in 1996
Setting the Stage
• In 1996, the Agency established a
Performance Standard for the incidence of
Salmonella on broiler carcasses post-chill (per
9 CFR 381.94)
• In 2006, FSIS classified establishments
according to their performance relative to the
Performance Standard (Category I, II, or III)
Current Features
• Salmonella Performance Standard - Broilers (9 CFR
381.94)
Class of Product
Performance
Std
No of Samples
Tested
Max No of
Positives
Broilers –
Category II
Broilers –
Category I
20.0%
51
12
10.0%
51
6
Setting the Stage
• 4th Quarter CY2009 results of FSIS testing have
shown that only 3.5% of samples from large
plants were positive, 18.4% of small, and
25.0% of very small with an overall average of
8.6%
Setting the Stage
• In addition, 82% of establishments were
considered to be in Category I (achieving
consistent process control) in Q4FY2009
– FSIS’ goal is 90% by October 1, 2010
– Only 2% were in Category III (failing to meet the
performance standard)
Current Features
• At this time, pathogen control in processing is
governed by five key regulations :
– On-line Reprocessing (OLR)
• 9 CFR 381.3(b)
– Off-line Reconditioning for Contamination
• 9 CFR 381.91
– Zero Tolerance for Fecal Contamination
• 9 CFR 381.65(e)
Current Features
• Chiller Chlorination and Water Reuse
– FSIS Notice 45-03 Use of Chlorine to Treat Poultry
Chiller Water
• Salmonella Performance Standard post-chill
Coming Attractions
• Salmonella Initiative Program (SIP)
• Revised post-chill Performance Standard
• Revised Salmonella criteria for Stuffed, Raw,
Not-Ready-To-Eat (NRTE) that appear to be
Ready-To-Eat (RTE)
• Control of S. Enteriditis in broilers
• Raw Chicken Parts Baseline
Coming Attractions
• Salmonella Initiative Program (SIP)
– Announced in a January 2008 Federal Register
Notice
– Described as a “voluntary” incentive-based
program for meat and poultry establishments that
is intended to yield “significant data on attribution
of human illness to FSIS-regulated products”
Coming Attractions
• Salmonella Initiative Program (SIP)
– The Agency developed the SIP to “offer waivers to
existing regulations (ie for increased line speed,
changes to chilling of carcasses, etc) in return for
increased process control efforts for Salmonella
and Campylobacter”
– Industry is concerned that changes to current
waivers would require participation in SIP
– Also concerned about having the micro data
collected used against us
Coming Attractions
• Revised Post-Chill Salmonella Performance
Standard
– FSIS initiated a new young chicken baseline in June
2007
– We are still waiting for the results to be published
– Anticipate the Performance Standard to be
significantly reduced from the current 20%
– Will add a new PS for Campylobacter
Coming Attractions
• Possibly revised Salmonella Performance Standard
- Broilers (9 CFR 381.94)
Class of Product
Performance
Std
No of Samples
Tested
Max No of
Positives
Broilers –
Category II
Broilers –
Category I
8.0%
51
4
4.0%
51
2
Coming Attractions
• Revised Salmonella criteria for Stuffed, Raw,
Not-Ready-To-Eat (NRTE) that appear to be
Ready-To-Eat (RTE)
– FSIS has been informally discussing new policies to
address Salmonella in retail, non-RTE, frozen
stuffed poultry products
• In effect, FSIS would like to declare Salmonella to be an
adulterant in these products
Coming Attractions
• Control of S. Enteriditis (SE) in broilers
– 2009 FoodNet results showed that SE infections
were the most common of the Salmonella
serotypes identified
• It also showed that there was a 32% increase in SE
compared to 1996-1998
– FSIS data has also shown an increase in the
proportion of SE recovered from post-chill
regulatory samples
Coming Attractions
• Raw Chicken Parts Baseline
– In January 2010, FSIS published FSIS Notice 08-10
announcing the implementation of a nationwide
raw chicken parts microbiological baseline data
collection program for one year
– This will include all cut-up chicken parts: skin on,
skinless, bone in, and boneless plus giblets
– May result in a Performance Standard at point of
packaging
Foreign Dramas
• Russian ban on the use of chlorine in
processing
– The Russian Parliament banned the sale of raw
chicken products that have been treated with
chlorine effective January 1, 2010
– Since that time, USDA and the U.S.A. Poultry &
Egg Export Council (USAPEEC) have been in
continuing negotiation with Russia trying to get a
finalized trade agreement
Mike Mullen
Corporate Account Manager
For more information contact:
[email protected]
www.ecolab.com or 800-392-3392
Pre-Harvest Salmonella Interventions:
Value and Methods
B.M. Hargis
DVM, PhD
Professor and Director
University of Arkansas Poultry Health
Laboratory
Tyson Endowed Chair for Sustainable Poultry
Health
Purpose of Presentation
• To demonstrate that the source of Salmonella
contamination of poultry carcasses is from
pre-slaughter infections of poultry
• To provide evidence that ante-mortem
interventions can markedly reduce postmortem contamination
• To compare available ante-mortem
intervention strategies with regard to efficacy
No “Silver Bullet” for Salmonella
•
•
•
•
•
Salmonella is Amazingly Frustrating
Many Strains (serotypes) – vaccination difficult
Differ in Ability to Cause Disease
Transmitted Vertically and Horizontally
Many Sources of Infection – many carriers – most
broilers are infected from the breeder flocks through
the hatchery
• Maintaining Zero Infections is Expensive
• Difficult to Maintain Free Status
Salmonella – Live Production Source
• Food Borne Pathogens Do Not Originate from
Spontaneous Generation!
• Poultry from Salmonella-free farms arrive at processing
- free of Salmonella
• Poultry that enter the processing plant free of
Salmonella, exit the processing plant without
contamination in facilities not contaminated by
previously infected flocks
Evidence for Live Production Source
• Scheduling of infected flocks for the end of the shift
has greatly reduced post-chill contamination
• Flocks that are not infected, when processed as the
first flock of the day, are Salmonella free
• Effective live production interventions have resulted
in marked reductions in contaminated carcasses in
numerous published studies
Hargis, B. M., D. J. Caldwell, and J. A. Byrd. 2001. Microbial
pathogens of poultry: Live bird considerations. Pages 121–136 in
Poultry Meat Processing.
• Non-infected flocks are processed as
Salmonella negative
• Carcass contamination increases markedly
after crop removal – crop is the primary
source
• Once a plant is contaminated, negative flocks
may be contaminated during processing
First 2 flocks of a Processing Day
Salmonella positive/Total samples
Flock
1
2
PreChill
Swab
0/45
0/30
PreChill
Skin
0/45
0/30
PreChill
C.R.
0/45
0/30
PostChill
C.R.
0/45
0/30
When flocks identified as Salmonella negative entered a processing plant as the first
Flocks of a shift – no Salmonella was detected at pre- or post-chill
EXPERIMENT 2
Flock 1 - Low Level Detection Antemortem
% Salmonella Positive
30
25
20
Post-Pick
Post-Evis.
Post-Crop
Pre-Chill
Post-Chill
15
10
5
0
Sampling Points
EXPERIMENT 2
Flock 2 - High Level Detection Antemortem
% Salmonella Positive
80
70
Post-Pick
Post-Evis.
Post-Crop
Post-Trim
Pre-Chill
Post-Chill
60
50
40
30
20
10
0
Sampling Points
EXPERIMENT 2
Flock 3 - Low Level Detection Antemortem
80
% Salmonella Positive
70
60
Post-Pick
Post-Evis.
Post-Crop
Post-Trim
Pre-Chill
Post-Chill
50
40
30
20
10
0
Sampling Points
Hargis, B. M., D. J. Caldwell, R. L. Brewer, D. E. Corrier, and J. R.
DeLoach. Evaluation of the chicken crop as a source of
Salmonella contamination from broiler carcasses. Poult. Sci
74:1548–1552.1995.
• The crop was found to be several times more
frequently contaminated with Salmonella than
the ceca
• The crop ruptured during processing 80x more
frequently than the ceca
Ramirez, G. A., L. L. Sarlin, D. J. Caldwell, C. R. Yezak, M. E. Hume, D. E. Corrier,
J. R. DeLoach, and B. M. Hargis. Effect of feed withdrawal on the incidence of
Salmonella in the crops and ceca of market age broiler chickens. Poult. Sci
76:654–656.1997.
• The incidence of crop contamination preslaughter was greatly increased by pre-slaughter
feed withdrawal
• The longer the feed withdrawal period, the
greater the incidence of crop Salmonella
recovery
• Several subsequent papers also confirmed this
and linked to increased processing plant
contamination
Poult Sci. 2002 Jan;81(1):70-4.
Fluorescent marker for the detection of crop and upper gastrointestinal leakage in
poultry processing plants.
Byrd JA, Hargis BM, Corrier DE, Brewer RL, Caldwell DJ, Bailey RH, McReynolds JL,
Herron KL, Stanker LH.
Thoracic Cavity With Visible Contamination -Lights
Off - with Black Light
• Note: zero tolerance
for visible ingesta
caused a common
response of extended
pre-slaughter feed
withdrawal –
resulting in greater
Salmonella (and
Campylobater
contamination of
crops pre-slaughter
Poult Sci. 2001 Mar;80(3):278-83.
Effect of lactic acid administration in the drinking water during preslaughter feed
withdrawal on Salmonella and Campylobacter contamination of broilers.
Byrd JA, Hargis BM, Caldwell DJ, Bailey RH, Herron KL, McReynolds JL, Brewer RL,
Anderson RC, Bischoff KM, Callaway TR, Kubena LF.
• Treatment of chicks with high levels of certain
organic acids during the feed withdrawal reduced
carcass contamination post-chill by more than 50%
• Issue of reduced water consumption, carcass
shrinkage, and cost of organic acid treatment
• A commercial product, developed at the University
of Arkansas, uses a blend of acids and flavoring
agents overcomes water refusal issue
Hargis, B. M., D. J. Caldwell, and J. A. Byrd. 2010. Microbial
pathogens of poultry: Live bird considerations, C. Owens, Ed.
• Vaccination generally only has modest effects
on intestinal colonization
• Vaccination is complicated by the more than
30 serovars of Salmonella that commonly
infect poultry – relatively serotype specific
• While injected killed vaccines often protect
against disease, only live vaccines have the
potential to reduce enteric infection through
development of mucosal immunity
Current USDA-sponsored Research Project at the
UA - PHL
• We have developed a methodology for incorporating
Salmonella and Campylobacter antigens (epitopes)
into a non-pathogenic Bacillus vector
• This vector co-presents selected highly conserved
antigens with an immunostimulatory molecule – oral
application is possible
• Early research indicates that Campylobacter
constructs are nearly 100% effective for eliminating
infection in broiler chickens
• Current Salmonella constructs elicit moderate
protection, research is ongoing
Bacillus-vectored Vaccine Against
Campylobacter
Bacillus-vectored Vaccine
• Cell surface expression
of epitopes and
immunostimulatory
molecules.
• Similar to expression
system previously
evaluated in
Salmonella.
Campylobacter jejuni
Enumeration by qPCR
logCFU/gm Ilial Content
7
Saline
6
5
BSBB
BS/Campy IEII 10^6
BS/Campy IEII 10^8
4
3
2
1
0
Day 24
Day 36
Campylobacter jejuni-specific
IgG Antibody Levels
0.6
Saline
0.5
BSBB
S/P Ratio
BS/C IEII 10^6
0.4
BS/C IEII 10^8
0.3
0.2
0.1
0
Day 21
Day 36
Campylobacter jejuni-specific
IgA Antibody Levels
0.5
S/P Ratio
0.4
Saline
BSBB
BS/C IEII 10^6
BS/C IEII 10^8
0.3
0.2
0.1
0
Day 21
Day 36
A Probiotic/DFM Developed at the
University of Arkansas
• This lactic acid-based culture, laboratory designation
“B11”, has been evaluated in more than 26 refereed
papers during the last 7 years and reduces
Salmonella in both laboratory and field studies
• Application in field trials has resulted in more than
80% reductions in Salmonella entering processing
plants
• Commercial product (FloraMax® )is limited by
drinking water administration
• Current field trials with in-feed application of a new
Spore-based culture are promising
Limitations of Lactic Acid BacterialBased Probiotics
• Shelf life
• Heat stability
• Application
In Vitro Antimicrobial Screening
• In Vitro Antimicrobial Activity
(Overlay)
– Salmonella
– Clostridium
Bacillus
Colony
– Campylobacter
Soft Agar
Overlay w/
Pathogen
Hard Agar
Nutrient Media
Overlay: Salmonella ssp.
Spore Yield
• High Concentration of Spores
–1011-1012 spores/g of fermentate
–Highly heat resistant –survive pelleting
–GRAS – safe isolates
In vivo Screening
Body Weight Gain: Chick In vivo Trial
200
190
180
BWG (g)
170
160
150
140
130
CD
DE
DE
120
DE
DE
110
P-value < 0.05
10
^6
JH
33
1
Candidate Isolates
JH
33
ru
lin
B
65
S
po
M
M
M
01
-0
9
M
D
W
P
N
12
1
P
N
C
on
tr
ol
N
P
11
9B
E
10
^7
100
In vivo Screening
Recovery of S. typhimurium: Chick In vivo Trial
100
Percent Recovery
90
80
70
60
Crop
50
Ceca
40
30
20
10
*
*
S
po
ru
l in
JH B 1
33
10
^6
JH
33
10
^7
M
M
65
P
D
W
M
M
01
-0
9
*
N
P
12
1
N
C
on
tr
ol
N
P
11
9B
0
*
Candidate Candidates
*Denotes significant Difference from
Control
P-value < 0.05
*
*
*
FIELD
TRIAL
Field Trial
Body Weight Gain Langham Field Trial
Day 23 of Experiment
750
a
740
a
730
BWG (g)
720
710
700
B
690
680
670
b
b
660
b
650
Control
Histostat
Sporulin B1
MM65
P-value < 0.05
Field Trial
cfu/g (log 10)
Salmonella CFU from Langham Field Trial
Day 23 of Experiment
2.4
2.2
2
1.8
1.6
1.4
1.2
1
0.8
0.6
0.4
0.2
0
a
ab
ab
b
Control
Histostat
Sporulin B1
MM65
P-value < 0.05
Necrotic Enteritis Model - Broilers
Body Weight Gain and Mortality 22-29 Days
370
a
350
a
330
BWG (g)
310
290
270
b
0%
0%
8.5%
b
16%
250
Control
BMD
Sporulin
Bacillus
Group 2
Summary
• Live birds are the source of processing plant
contamination – infections are mostly from parent
flocks
• The crop is the major site of infection/contamination
leading to carcass contamination
• Extended feed withdrawal increases the
contamination problem
• Antemortem disinfection of the crop will reduce
processing plant contamination
Summary- Continued
• Reducing infections in live birds reduces carcass
contamination
• Current vaccines can reduce vertical transmission but
only modestly affect intestinal carriage and plant
contamination – new vaccine technology holds
promise
• Water-based probiotics (Lactic Acid Bacteria) are
commercially available with demonstratable efficacy
– though not all work
• Some available probiotic products also improve
production efficiency
Summary- Continued
• New specially-developed spore-based DFM for
feed treatment hold tremendous promise –
large scale field trials are ongoing
• A multipronged approach is likely the most
cost-effective way for reducing Salmonella
contamination of carcasses to acceptable risk
levels
Jeb Supple
[email protected]
www.carometec.com
(563) 582-4230
Post-Harvest Interventions
Elizabeth Krushinskie
DVM, PhD
Director of QA and Food Safety
Mountaire Farms, Inc.
Overview
• Current Strategies
• Russia
Current Strategies
• FSIS Directive 7120.1 Safe and Suitable
Ingredients Used in the Production of Meat,
Poultry, and Egg Products
– Lists all of the currently approved acidifiers and
antimicrobials for use in poultry processing
– Also specifies which products they can be used on
and the locations they can be used at
Antimicrobials
• Chlorine and chlorine-based products are the
most commonly used antimicrobials
– Applicable to all processing locations
– Very effective
– Inexpensive
Antimicrobials
• Other products available include:
– Peroxyacetic acids
– Bromine
– Cetylpyridinium chloride
– Trisodium phosphate
• These typically have restrictions on the
product type and location where they can be
used
• Expensive
Poll Question
Do you include your pathogen interventions in
your HACCP plan or are they part of a prerequisite program?


HACCP Plan
Pre-Requisite Program
Current Strategies
• Most companies use more than one
intervention strategy in a “multiple hurdle”
approach
– These interventions can be packaged together in a
pre-requisite program (ie Pathogen Management
Program) that support the HACCP plan or can be
included directly in the HACCP plan
Poll Question
Do you use a post-chill antimicrobial
intervention?


Yes – If so, what kind?
No
Current Strategies
• The most common processing steps where
antimicrobial interventions can be included:
– Pre-scald brush cabinets
– Scalders
– Picking rails
– Post-picking rinse cabinets (New York washers)
Current Strategies
• The most common processing steps where
antimicrobial interventions can be included:
– Equipment rinses
– On-line Reprocessing (OLR) brush and wash
cabinets
– Off-line reprocessing and salvage (required to use
chlorine per 9 CFR 381.91)
Current Strategies
• The most common processing steps where
antimicrobial interventions can be included:
– Chillers
– Post-chill rinse cabinets
– Belts or conveyors in second processing
Current Strategies
• The results of these efforts, as measured by
the FSIS post-chill Salmonella testing, show
that the large establishments reduced their
post-chill positive rate to 3.5% (4QFY09)
– This is a significant improvement from the 20%
positive rate reported from the baseline study in
1996
– Obviously, what we are doing is working
Poll Question
Are you affected by the Russian ban on the
use of chlorine?


Yes
No
Russia
• As of January 1, 2010, chlorine treated poultry
products are prohibited in Russia
– Largely a de facto non-scientific trade barrier
– Has stopped export of U.S. leg quarters to Russia
for 4 months already
• USDA and the USTR office are in negotiations
with the Russian Veterinary Service
Russia
• No clear guidance at this point on which
antimicrobials will be approved or which
locations they will be required for
– chiller, eviseration equipment sprays, off-line
reprocessing, post-chill cabinets, etc
Russia
• At this point, the only non-chlorine chemical
products that are legally approved for chiller
application are:
– Peroxyacetic acid blends
– Bromine
• The industry is scrambling to investigate and
adopt alternatives to chlorine in a vacuum of
accurate information
QUESTIONS & ANSWERS
FOR MORE INFORMATION:
Beth Krushinskie: [email protected]
Dr. Billy Hargis: [email protected]
Bill Kinross: [email protected]
Ann Bagel Storck: [email protected]
Webinar recording and PowerPoint presentation available at:
www.meatingplace.com/webinars