Reference

References:
· Food Microbiology, 2nd Edition, M.R Adams & M.O Moss, The Royal Society of Chemistry, Cambridge U.K
· Food Microbiogy: Fundemental & Frontiers, 2nd Edition, Michael P. Doyle, Larry R. Beuchat, Thomas J.Montville, ASM press, Washington D.C USA
· How to Prevent Food Poisoning a practical guide to safe cooking, safe eating and food handling, Elizabeth Scott & Paul Sockett, John Wiley & Sons Inc., USA
· Hen eggs, their basics and applied science,Takehiko Yamamoto,Leknraj Juneja,,Hajime Hatta, Mujo Kim, 1997, CRC Press Inc. Florida USA
· Hygiene for Management , 7th Edition, Richard A. Sprenger, Highfield.Co.UK Ltd., South Yorkshire,UK.

Taxonomy

Taxonomy

Family >Tribe>Genus>Species

Family: Enterobacteriaceae

Tribes:
· Escherichiae
· Klebsielleae
.Proteae
.Yersinieae
.Erwinieae

Descending Genus of Tribe Escherichiae
· Escherichia
· Salmonella
· Shigella
· Edwardsiella
· Citrobacter

Descending Genus of Tribe Klebsielleae
· Klebsiellea
· Enterobacter
· Hafinia
· Serratia

Meaning of true Coliform

· Family of Enterobacteriaceae
· Ferment Lactose

Some definite Coliform

· Escherichia
· Citrobacter
· Klebsiellea
· Enterobacter

Certain strains of Salmonella and Shigella ferment lactose


Faecal Coliform:
Coliform that survive 44-45.4 Degree

Reference microorganism, guide from Codex in Heat "Sterilizing" food.

Reference microorganism, guide from Codex in Heat "Sterilizing" food.

Food With Short shelf life: Listeria monocytogenes: z =7.5 Centigrade D-70 Centigrade: 0.33 min

Food With Medium shelflife: Enterococcus faecalis: z =10 Centigrade D-70 Centigrade : 2.95min

Food With Long shleflife: Clostridium boltulinum Type E toxin: z =10 Centigrade D-90 Centigrade 1.6min

Regulations

Regulations:

Singapore Sale of Food Act CP 283:

Regulation
35 Para. 1
Ready to eat human food cannot have E. coli or any pathogen exceeding 20 CFU/ml or CFU/g

Schedule 12
TPC 37 Degree C 48 hrs Meat Ready for Consumption : Less than 1 million

Minced Meat (European Union)

c=2
n=5

TPC:
· m: 5*10 exp+5
· M:Less than or eq. 5*10exp+6 {10exp+6 = million}{exp+ = Exponential}


E.coli:
· m: 50
· M:Less/= than 500

S.aureus:
· m:100
· M: Less than/= 5000

Salmonella:
· Absent in 25g

Roast Beef : (ICMSF)
Salmonella :
n =20
M=0

Raw Chicken (ICMSF)

TPC
n=5
c=3
m: 5*10exp+5
M: 5*10exp+7

Cooked Poultry, Frozen, Ready to Eat , or Reheated:(ICMSF)

S. aureus:
· n=5
· c=1
· m=10exp+3
· M=10exp+4

Pasteurised, Heat treated Eggs and Pdt ( United Kingdom)

· S. aureus: 0
· Salmonella : Abscent in 25 g or ml
· TPC: Less than/= 10exp+5
· Enterobacteriaceae: Less than/= 10exp+2


Guideline in Ready to Eat Food (Public Health Laboratory Services {PHLS} UK )

· TPC 30 Degree Centigrade, 2 Hrs:
m: 1000
M: 10000

· Enterobacteriaceae

m:100
M: 1000

E. coli
m: 20
M: 100

· Listeria spp.

m: 20
M: 100

· Salmonella spp., Campylobacter spp., E.coli 0157, VTEC, V. cholerae

Absent in 25g

· Listeria monocytogene, S. aureus, Clostridium perfringens
m:20
M: 100

· Bacillus spp.

m:1000
M:10000

Heat Treatments to poultry egg (US FDA)

9 log cycles of Salmonella enterica serotype Typhimurium (Salmonella typhi)

Product Recall

Product Recall

Product ( Pdt) Recall Objective
· Recall Pdt that is potentially Hazardous to consumer

Meaning of Pdt recall
Permanent removal from market
Temp. removal for correction ( Like label print wrongly)

Types of product recall
Class 1
Class 2

Class 1 pdt recall
Life Threatening to consumer
Class 2 pdt recall
Won't cause serious harm to user ( like Nutrition Label print wrongly, cooking times specified wrongly, but under cooking won't cause serious poisoning problem)

Level of Product recall
1.Wholesale
2.Retail
3.Consumer

Initiation of Pdt. Recall

· Government ( Mkt surveillance ,and discovered undersiable subtances that have adverse effect to human like N&N Poultry farm having to much Antibiotics in egg)

· Company (When there is anyforms of defect)

Responsibility of Company
· Inform Gov.
· Notify Relev. Levels of recall
· Relev. Authorities associated with hazard
· Alert General public
· Maintaining proper sale record , Min. 2 Yrs
· Est. SOP for Pdt. Recall

Guidelines to Product recall

1.Mkt survallience by AVA
2.Receive information of product defect
3.Report to AVA and relevant authorities in which the health hazard may cause within 24 hours
4.Disscussion and decission of level of product recall
5.Cease all Sale of defect Immediately
6.Quarantine of Defective Stock
7.Initiate relev. Levels of pdt. Recall Orally
8.Initiate relev. Levels of pdt. Recall With Official Letter
9.Arrangement of collection of defective stock with relv. levels
10Qurantine recalled product in warehouse
11.Submit Recall report to AVA
12.Destruction of product
13.Submit proof of Action to AVA
14.Formulate or Review corrective and preventive action

(Have not verify yet)

Health Hazards

Health Hazards:

Escherichia coli :

· Incubation: Usually 3-4 days , range 2-12 days
· 1-2nd day: Non Bloody diarrhoea
· 3-10th days: Bloody Diarrhoea (some books write 4-10days)
· Usually self limiting, about 2-3days

Health Implications:
· HUS ( Haemolytic Uraemic Syndrome){Kidney failure)
· TTP ( Thrombolic Thrombocytopenic Purpura) { Platelette count drop}
· Haemorrhagic colitis (Bloody Diarrhoea)

Infectious dose:

· 0.3-15 CFU /g

Listeria monocytogene:
Infant:
· Pneumonia
· Speticaemia (Blood Poisoning)
· Abscesses ( Widely disseminated Granulomas)

Adult:
· Speticaemia
· Meningitis (swelling of Brain Tissue)
· Meningocephalitis
· Endocarditis


Pregnant :
· Influnenza symdromes
· Fever
· Headache
· GI symptoms

Health implications for Pregnant mothers:

· Abortion
· Still birth
· Premature labour

Infectious dose :

· 0.3 CFU-100 CFU /g

Campylobacter jejuni:

· Incubation : 1-11days
· Usually: 3-5days
· Usually Self-limiting to 1 to 3 wks
· Diarrhoea
· Systemic illness
· Guillain-Barre Syndrome

Infectious Dose:
· 1000 CFU /g

Guillain Barre Syndrome:
· Acute Paralysis
· Small portion of people die
· Req. assisted ventilator

Salmonella typhi :
.Cause for typhoid
.Incubation 3-56 days
.Usually 10 -20 days
.Mild fever
.Speticaemia
.Bile infection
.Intestinal Ucle
.Fever
.Diarrhoea
.Infectious dose:
10-100 cells


Salmonella enterditis
Incubation : 6-48 Hrs
Mild fever
Nausea
Diarrhoea
Infectious dose , Less than 200 CFU/g

Clostridium botulinum :

· Incubation: Usually 12-36hr but can be up to 14 days

Health Implications:
· Nausea
· Visual Impairment
· Double vison
· Fixed/ dilated pupil
· Loss of oral function
· Lack of muscle coordination
· Respiratory impairment
· Abdominal pain
· Death

Infectious dose of toxin:

· 0.4ng/kg

Clostridium perfingnes
Incubation: 8-16 hrs
Diarrhoea
Severe abdominal cramp
Spontaneously resolved in 12 to 24 hoursInfectious dose : 10E7 CFU/g

Egg Hazard Preventive measure

Recommendations for the measures to be taken to prevent future occurrence:

Specific preventive measures to reduce Chemical Hazards

Provide withdrawal period after the last administration of antibiotics to hen, before the eggs are being use for commercial sales
Carry out sampling in eggs and chicken to check for exceeding limits of antibiotics
Practice good husbandries to the hen

Specific measures to reduce microbiological hazards:

-Heat Treat Egg Product at least 9 log cycles

-Avoid imparting stress to hens. i.e Avoid feeding interruptions and temperature fluctuation around hen’s environment. This is to reduce salmonella spp (SE). To be imparted into the egg.

-feasibility of large-scale use of an in-shell pasteurization process, a relatively new technology

-Ionisation of shelled eggs to reduce salmonella spp. and other microorganism in and on eggs

-cleaning and disinfecting hen houses between flocks

-adopting strict rodent control measures

-clean eggs properly

-putting in place biosecurity measures

-monitoring mortality of chickens

-Using SE-free chicks and pullets.

-Remove sick and injured hens

-Conduct ‘health check ups’for hen

-Sampling of hen’s feces for salmonella

-Reducing Salmonella in chickens by spraying newly hatched chickens with .The bacteria, which the chicks ingest when they peck at their wet feathers, reduce Salmonella colonization in the chicks' intestines.

-eggs packed for consumer use to be refrigerated during distribution at a temperature not to exceed 7 degrees Celsius and to include a label on packages that refrigeration is needed.

-Refrigerating eggs between transport and storage

Please refer to regulations for more details
General Measures
Sampling of hen’s serum for undesired substances

Poultry Egg Hazard

Poultry Egg Hazard

The possible hazards are as follows:
1. Chemical
2. Biological
3. Little Physical Hazards

Types of Chemical Hazards

Antibiotics:
a) Doxcycline
b) Chloramphenicol
c) Nitrofuran

The above antibiotics is to treat avian diseases like salmonella infections

Mode of entry

1. Imparted into eggs when hen is sick and be administered with the above antibiotics
2. Antibiotic enter the hen’s circulatory system and during the formation of egg, it’s being imparted into the egg
3. Site of entries are blood and ovary

Specific preventive measures

a) Provide withdrawal period after the last administration of antibiotics to hen, before the eggs are being use for commercial sales
b) Carry out sampling in eggs and chicken to check for exceeding limits of antibiotics
c) Practice good husbandries to the hen.

Biological hazards:
Microoragnisms:
a) Salmonella spp.

Poultry of Economic Importance:

Poultry of Economic Importance:

· Chicken
· Duck
· Turkey

Operations in Slaughtering Poultry:

· Transportation
· Hang Poultry on its feet
· Electrical Stunning
· Cutting at Carotid Artery
· Scalding at 50 Centigrade
· Mechnical Removal of Feather
· Chill in water

Areas of High CFU counts : Skin (hide)
: Feather
: GI Tract

Cause of Establishment of microorganism, pathogen in Poultry:

· Crowded transportation of Poultry in Lorry, causing rapid transmision of pathogen from poultry
· Poor Sanitation of lorry, bird droppinggs containing fecal coliforms causing to contaminate other birds
· Close proximity slaughtering of Poultry causes rapid transmision of microbes
· Electrical stunning causes birds to to get shock, flapping of wings causes uprise of air-borne pathogen to contaminate other birds
· Feather may also contain Salmonella spp. and Campylobacter spp.
· Mechnical defeathering using Rubber Fingers causes microbes, pathogen to pass from one bird to another
· Worn out Rubber Fingers accumulate microorganism
· Water scalding and Chilling causing Cross contamination from previous birds
· Carcass not washed
· Skin not removed
· Internal organs not removed

Important Biological Hazard Profile in

· Chicken
· Duck
· Turkey

Poultry are suscetible to
· Campylobacter jejuni
· Salmonella spp.
· Listeria Monocytogene

Relative Susceptibility to Campylobacter jejuni, base on frequency in sampling results
· Chicken 14-98%
· Duck 48%
· Turkey 3-25%

Meat of Economic importance:

Meat of Economic importance:

1. Cattle
2. Pig
3. Sheep

Operations in slaughtering Meat ( Non-Poultry)

1. Washing
2. Slaughtering
3.Rigor Mortis
4.Removal of Hide & Viscera (internal organs)
5.Wash Carcass
6.Chill
7. Deboning

Meat Data:

Areas of High CFU counts : Skin (hide)
: GI Tract

Cause of Establishment of microorganism, pathogen in meat:

· Puncturing of Viscera
· Cross contamination from GI Tract
· Cross contamination from Hide
· Cross Contamination from Deboning Equipment.

Importan Biological Hazard Profile in
1. Cattle
2. Pig
3. Sheep

Cattle:
· Escherichia coli 0157:H7 ( High Importance)
· Listeria monocytogene
· Samonella spp.
· Clostridium botulinum
· Prion {Proteinious Infectious Protein, causes bovine encephalopathy spongiform, or Mad Cow Disease (MCD) }

Pig:
· Salmonella spp.
· Trichinella spiralis (Round Worm, common in pig)
· Listeria monocytogenes
· "Pig Flu" ( Havent found out whats the Nonmenclature yet)

Sheep:
· Listeria monocytogenes
· Prion
· Clostridium botulinum

Other Microbilogical Hazrds associated generally in meat and poultry
Clostridium perfringens