TY - JOUR
T1 - In-plant validation study of harvest process controls in two beef processing plants in honduras
AU - Casas, Diego
AU - Brashears, Mindy M.
AU - Miller, Mark F.
AU - Inestroza, Brenda
AU - Bueso-Ponce, Maria
AU - Huerta-Leidenz, Nelson
AU - Calle, Alexandra
AU - Paz, Ricardo
AU - Bueno, Miriam
AU - Echeverry, Alejandro
N1 - Publisher Copyright:
© 2018, International Association for Food Protection. All rights reserved.
Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.
PY - 2019/4
Y1 - 2019/4
N2 - Imported meat in the United States can become a food safety hazard if proper food safety programs are not fully implemented in foreign meat processing plants. Thus, exporting countries’ food safety inspection systems must be equivalent to the U.S. federal inspection system to become eligible to export meat to the United States. The objective of this study was to validate the beef harvest Hazard Analysis and Critical Control Points and food safety programs of two beef processing plants in Honduras operating under U.S. equivalency standards by evaluating the presence of Salmonella (plant A) and Shiga toxin– producing Escherichia coli (STEC; plant B) on hides. Additionally, evaluating pathogen transfer from hides to carcasses, as detected by preevisceration sampling, and the mitigation of transferred pathogens, by application of carcass spray interventions and determination of Salmonella presence in lymph nodes, was also conducted. In plant A, the presence of Salmonella on hides (n ¼ 30 of 687; 4.4%) was significantly greater (P, 0.10) than on carcasses swabbed at preevisceration (n ¼ 7 of 687; 1.0%), after intervention (n ¼ 13 of 678; 1.9%), and in lymph nodes (n ¼ 14 of 691; 2.0%). In plant B, Salmonella was not detected on hide samples; therefore, data could not be used for validation of the harvest Hazard Analysis and Critical Control Points program. Alternatively, STEC presence on hides (n ¼ 21 of 85; 24.7%) was greater (P, 0.10) than on carcasses at preevisceration (n ¼ 3 of 85; 3.5%) and after intervention (n ¼ 1 of 85; 1.2%). Pathogen presence in plant B did not differ (P ¼ 0.306) between carcasses in preevisceration and postintervention stages; both, however, were substantially low. Both plants’ controls effectively reduced Salmonella and STEC presence in postintervention carcasses.
AB - Imported meat in the United States can become a food safety hazard if proper food safety programs are not fully implemented in foreign meat processing plants. Thus, exporting countries’ food safety inspection systems must be equivalent to the U.S. federal inspection system to become eligible to export meat to the United States. The objective of this study was to validate the beef harvest Hazard Analysis and Critical Control Points and food safety programs of two beef processing plants in Honduras operating under U.S. equivalency standards by evaluating the presence of Salmonella (plant A) and Shiga toxin– producing Escherichia coli (STEC; plant B) on hides. Additionally, evaluating pathogen transfer from hides to carcasses, as detected by preevisceration sampling, and the mitigation of transferred pathogens, by application of carcass spray interventions and determination of Salmonella presence in lymph nodes, was also conducted. In plant A, the presence of Salmonella on hides (n ¼ 30 of 687; 4.4%) was significantly greater (P, 0.10) than on carcasses swabbed at preevisceration (n ¼ 7 of 687; 1.0%), after intervention (n ¼ 13 of 678; 1.9%), and in lymph nodes (n ¼ 14 of 691; 2.0%). In plant B, Salmonella was not detected on hide samples; therefore, data could not be used for validation of the harvest Hazard Analysis and Critical Control Points program. Alternatively, STEC presence on hides (n ¼ 21 of 85; 24.7%) was greater (P, 0.10) than on carcasses at preevisceration (n ¼ 3 of 85; 3.5%) and after intervention (n ¼ 1 of 85; 1.2%). Pathogen presence in plant B did not differ (P ¼ 0.306) between carcasses in preevisceration and postintervention stages; both, however, were substantially low. Both plants’ controls effectively reduced Salmonella and STEC presence in postintervention carcasses.
KW - Beef harvest
KW - Equivalency
KW - Honduras
KW - Producing Escherichia coli
KW - Salmonella
KW - Shiga toxin
KW - Validation
UR - http://www.scopus.com/inward/record.url?scp=85063675200&partnerID=8YFLogxK
U2 - 10.4315/0362-028X.JFP-18-395
DO - 10.4315/0362-028X.JFP-18-395
M3 - Article
C2 - 30917035
AN - SCOPUS:85063675200
VL - 82
SP - 677
EP - 683
JO - Journal of Food Protection
JF - Journal of Food Protection
SN - 0362-028X
IS - 4
ER -