Progress 12/15/14 to 09/30/19
Outputs
Target Audience:The primary target audience for this work is the meat processors of Ohio, who often need technical assistance to meet the requirements for meat inspection. Ohio meat inspectors are often part of this audience in the process of trouble shootingfood safety and processing issues. When it is apparent that an issue needs to be discussed to a larger audience, information isposted on the OSU Meat Science Extension website, which is available to meat processors nation wide and beyond. In addition to written materials, technology is transferred by shortcourses and workshops. On-line courses are being developed for sausage and processed meat processing. Undergraduate and graduate students taking the Processed Meats and Food Chemistry courses at OSU are also part of this audience. My efforts that are targeted toward the meat industryinclude shortcourses, workshops and materials uploaded to the OSU Meats Extension website https://meatsci.osu.edu/. The Extension courses include: Thermal Processing of Ready-to-Eat Meat Products, Labeling for Meat and Poultry Processors, Introductory and Advanced HACCP for Meat and Poultry Processors, Process Control for Meat and Poultry Processors. Lectures and hands-on processing labs are provided to OSU graduate and undergraduate students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?New Goal 1. If phytates can successfully replace inorganic phosphates in meat products, this will be important news that will need to be transferred to the meat industry around Ohio and nation-wide. On-line training and newsletterslikely to be the quickest ways to spread this news, when new data is available. New Goal 3. There continues to bea need for an on-line source for validation materials that are available, as well as model HACCP plans, to assist the small and very small meat processors who make traditional, Italian salami products. There is also a need for a module to be added to the OSU On-Line Sausage Processing short courses that would address the processing methods that best facilitate the safe production of traditional, Italian salami products. How have the results been disseminated to communities of interest?New Goal 2. Research that is available regarding toxigenic molds on fresh meat, has been disseminated to Ohio meat processors through newsletters and direct mail upon request. Start up companies or companies with food safety problems contact me for asssitance, and the materials that are available are shared with them. No short courses or workshops have been developed yet, but that is forthcoming. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
New Goal 1. Evaluate potential replacements for inorganic phosphates in cooked meat products.There is consumer pressure to reduce a number of ingredients from food products, and one is inorganic phosphates, which have been a very important ingredient in cooked meat processing. Phosphates offer several functions for improving the quality of cooked meat products and have been difficult to find suitable substitutes for.Funding is still being sought for this goal. A supplier for phytate, a vegetablesource of phosphates, has been identified and collaborative work has begun on using this ingredient in cooked meat products. A graduate student,is on board to start this research next semester. New Goal 2. Identify the types of molds that are growing on beef carcasses in very small Ohio processing facilities and determine if any of these molds are pathogenic. About 12 mold samples have been collected and are being storedfor testing in an OSU lab. The original colleague who was going to analyze these mold samples has left OSU. The Division of Meat Inspection for the Ohio Department of Agriculture was questioning the safety of aged meat from which mold had been trimmed from the surface. There is very little research available on the safety of meat from which mold has been trimmed, partially because it has been assumed up until now that mold growth on carcasses was not a food safety issue. The current administration of theDivision of Meat Inspection is less concerned with this food safety concern. New Goal 3. Validation of the lethality of the fermentation and drying procedures used to make traditional Italian salami products. Challenge studies have been collected from multiple starter culture supplier companies, however the validation of the drying procedures is often lacking. Funding is still being sought for this goal. A graduate student, with the experience and interest in fermented meat products is on board to start this research next semester. The production of traditional Italian Salami has become very popular among new meat processing companies, who have an interest in this traditional product, which is fermented and dried, but not heated enough at any point in the process to destroy pathogens that are normally associated with raw meat. USDA Food Safety Inspection Service requires that these products are treated in some way to kill5 logsofeach pathogen of oncern. Some data from some starter culture companies claims that during the fermentation process, thelevel of destruction is typically 2 to 3 logs. The drying process, following the fermentation step, may provide the additional destruction of these pathogens to reach the 5 log limit, but there is very little data available to prove this for smaller processors. Therefore, additional research is needed to show the ability to kill a total of 5 logs of pathogens, such as E. coli, Salmonella, Listeria monocytogenes, etc., during the processing steps (fermentation and drying) used to make traditional Italian Salami.
Publications
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Phosphates, Tough to Beat - Interviewed by Elizabeth Fuhrman, February 13, The National Provisioner, www.provisioneronline.com/articles/107502-phosphates-tough-to-beat
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Fat Analysis Challenges in Mixing Meat - Interviewed by Megan Pellegrini, March 7, The National Provisioner,
www.provisioneronline.com/articles/106021-fat-analysis-challenges-in-mixing-meat
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Antimicrobials: Search for safe, clean labels, interview by Elizabeth Furhman, National Provisioner Magazine, April 18, www.provisioneronline.com/articles/107894-antimicrobials-search-for-safe-clean-labels
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
The Importance of Calculating Processing Yields for Food Safety Assessments, News from OSU, Ohio Association of Meat Processors Meat Maker, August
- Type:
Book Chapters
Status:
Accepted
Year Published:
2019
Citation:
Knipe, C.L., 2019. Mixing and Cutting Equipment. Reference Module in Food Science. Elsevier, pp. 18
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
As Demand Changes, Forming of Meat Products Adapts, interview by Elizabeth Furhman, National Provisioner Magazine, July 15, www.provisioneronline.com/articles/108225-as-demand-changes-forming-of-meat-products-adapts
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Design Advances Stuffing, Grinding Success, interview by Elizabeth Furhman, National Provisioner Magazine, May 13, www.provisioneronline.com/articles/108037-design-advances-stuffing-grinding-success
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Progress 10/01/17 to 09/30/18
Outputs
Target Audience:The target audience of my efforts over teh past year are the owners and operators of meat processing establishments in Ohio, nationally and internationally, as well as employees of the Food Safety Inspection Service (USDA) and the Division of Meat Inspection (Ohio Department of Agriculture). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?There is a need for an on-line source for validation materials that are available, as well as model HACCP plans, to assist the small and very small meat processors who make traditional, Italian salami products. There is also a need for a module to be added to the OSU On-LineSausage Processing short course that would address the processing methods that best facilitate the safe production of traditional, Italian salami products. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Will continue research in identifying molds on Ohio beef carcasses and which ones are pathogenic. Will continue to develop theon-line source for validation materialsthat are available, as well as a model HACCP plan,forvalidating the lethality ofthefermentation and drying procedures used to make traditional Italian salami products. Will continue to seek funding to add to the fermentation and drying validation data that is currently available.
Impacts
What was accomplished under these goals?
Goal 1. No progress on funding for this project. Listeria monocytogenes is the major biological concern for meat processors making fully-cooked, ready-to-eat meat products. There are sanitation and asceptic handling methods which can help prevent the environmental contamination of L. monocytogenes on the surface of ready-to-eat meat products, however, the most sure way to eliminate this surface contamination is to reheat the final packaged product so that any surface contamination of L. monocytogenes is destroyed. USDA Food Safety Inspection Service (meat inspection) requires scientific proof that processing methods, used to keep meat products safe, are actually working as prescribed.Some processes have been validated and results are availlable in scientific journals, but most of the research that is available involves post-packaging paseurizationmethods that are more common to large processors than small processors. Smaller meat processors lack the resources (both in personnel and money) to do the research that is required when a scientific publication doesn't exist to support their method of processing. AnL. monocytogenes surrogate could be used by small processors to do validation testing in their own facilities. NewGoal 2.Identify the types of molds that are growing onbeef carcasses in very small Ohio processing facilities and determine if any of these molds are pathogenic. About 12 mold samples have been collected and are being prepared for testing in an OSU lab. The Division of Meat Inspection for the Ohio Department of Agriculture was questioning the safety of aged meat from which mold had been trimmed from the surface. There is very little research available on the safety of meat from which mold has been trimmed, partially because it has been assumed up until now that mold growth on carcasses was not a food safety issue. This research would help determine if the mold that is found growing on beef carcasses in smaller companies is pathogenic or not. New Goal 3. Validation of the lethality ofthefermentation and drying procedures used to make traditional Italian salami products. Challenge studies have been collected from multiple starter culture supplier companies, however the validation of the drying procedures is often lacking. Funding is still being sought for this priority. The production of traditional Italian Salami has become very popular among new meat processing companies, who have an interest in this traditional product, which is fermented and dried, but not heated enough at any point in the process to destroy pathogens that are normally associated with raw meat. USDA Food Safety Inspection Service requires that these products are treated in some way to kill 100,000 colonies/g of meat (or 5 logs) foreach pathogen of oncern. Some data is available from some starter culture companies on the log reduction of these pathogens during the fermentation process, however, that level of destruction is typically 2 to 3 logs. The drying process, follwowing the fermentation step, may provide the additional destruction of these pathogens to reach the 5 log limit, but there is very little data available to prove this for smaller processors. Therefore, additional research is needed to show the ability to kill a total of 5 logs of pathogens, such as E. coli, Salmonella, Listeria monocytogenes, etc., during the processing steps (fermentation and drying) used to make traditional Italian Salami.
Publications
- Type:
Other
Status:
Published
Year Published:
2018
Citation:
Knipe, Lynn. 2018. Listeria and Ready-to-Eat Meat Products, News from OSU, Ohio Association of Meat Processors Meat Maker, January
- Type:
Other
Status:
Published
Year Published:
2018
Citation:
Knipe, Lynn. 2018. New Compliance Guidelines for Ready-to-Eat Products, News from OSU, Ohio Association of Meat Processors Meat Maker, April
- Type:
Other
Status:
Published
Year Published:
2018
Citation:
Knipe, Lynn. 2018. How a Data Logger Can Help You, News from OSU, Ohio Association of Meat Processors Meat Maker, April
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Listeria and Ready-to-Eat Meat Products, presented at the Mid-States Meat Association Convention, January 20, 2018
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:The target audiences of my efforts over the past year are owners and employees of meat processing companies in Ohio and across teh U.S., as well as regulatory (meat inspection) employees. Changes/Problems:Due to a lack of available funding for the second goal (sous-vide), and a need to answer a regulatory concern in Ohio for the safety of beef from which molds have been trimmed from, the second goad is being changed to identify the types of molds that are growing on beef carcasses in very small Ohio processing facilities and to determine if these molds are pathogenic. What opportunities for training and professional development has the project provided?On-line materials are being developed to assist meat processors who are making traditional, Italian salami products, as well as dry aged beef (new goal to replace #2). A cleaning and sanitation course is being developed for ready-to-eat meat processing operations. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Will continue to seek funding for Goals 1 and 3. Will begin preliminary work related to the pathogenicity of molds growing on beef carcasses in Ohio facilities (new Goal2).
Impacts
What was accomplished under these goals?
Goal 1. No progress on funding for this project. Goal 2. No progress on funding for this project. Goal 3. Continue to seek funding for Salmonella and L. monocytogenes challenge testing during fermentation and drying processes used in making traditional, Italian salami.
Publications
- Type:
Other
Status:
Published
Year Published:
2017
Citation:
Knipe, L. 2017. The Carcass Mold Issue. Meat Maker News of the Ohio Association of Meat Processors. January.
- Type:
Other
Status:
Published
Year Published:
2017
Citation:
Knipe, L. 2017. New Compliance Guidelines for Ready-to-Eat Products. Meat Maker News of the Ohio Association of Meat Processors. July.
- Type:
Other
Status:
Other
Year Published:
2017
Citation:
Selecting the Proper Pathogen Modeling Program
https://meatsci.osu.edu/programs/food-safety/resources/haccp/systems-validation
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Knipe, L. 2017. Is Carcass Mold a Biological Hazard?, presented at Ohio Association of Meat Processors Convention, February.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:The target audiences of my efforts over the past year are owners and employees of meat processing facilities in Ohio and across the U.S., as well as regulatory (meat inspection employees). Changes/Problems:Due to the lack of available funding for the third goal, and a new and growing interest in the production of traditional, Italian-style salami products, the third goal is being changed to reflect the need for validating the fermentation and drying procedures used to make these products to ensure that safe products are being made, particularly by smaller meat processors. What opportunities for training and professional development has the project provided?Face-to-face courses and on-line materials are being developed to assist the small meat processors who make traditional, Italian salami products. A non-heat treated, shelf stable model HACCP plan will be developed for use in the HACCP training courses.The sous-vide technology also needs to be added to the Thermal Processing of Ready-to-Eat Meat Products course. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Will work with starter culture suppliers and funding agencies to obtain funding to do the challenge studies.
Impacts
What was accomplished under these goals?
1. No progress on funding for this project. 2. No progress on obtaining funding for research from processor who initiated the literature search. 3. Proposal is being written to obtain funding for Salmonella and L. monocytogenes challenge testing during fermentation and drying processes used in making traditional, Italian salami.
Publications
- Type:
Other
Status:
Published
Year Published:
2016
Citation:
Knipe, L. 2016 In-Plant Validation of HACCP Systems. Meat Maker News of the Ohio Association of Meat Processors. July.
- Type:
Websites
Status:
Other
Year Published:
2016
Citation:
Meat Science Extension, Food Safety Resources
http://meatsci.osu.edu/programs/food-safety/resources
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Progress 12/15/14 to 09/30/15
Outputs
Target Audience:The target audiences of my efforts over the past year are employees and company owners of meat processing facilities in Ohio and across the US, as well as regulatory (meat inspection) employees. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?An on-line meat processor course is being developed, to which the sous vide technology will be included. The sous-vide technology also needsto be added to the Thermal Processing of Ready-to-Eat Meat Products course. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Will continue to seek funding to accomplish these goals.
Impacts
What was accomplished under these goals?
Goal 1. In progress, will continue to gauge interest of small processors for funding. Goal 2. Literature review was completed and submitted to meat processor. Processor acknowldeged that the literature review supported what they were attempting to do in their company, but no research project has developed yet from this interaction. Goal 3. Proposal has been submitted to equipment manufacturer and seeking public and private partnership opportunities.
Publications
- Type:
Other
Status:
Published
Year Published:
2015
Citation:
Knipe, Lynn. 2015. Its Not the Heat, Its the Humidity. Meat Maker News of the Ohio Association of Meat Processors. January.
- Type:
Other
Status:
Published
Year Published:
2015
Citation:
Knipe, Lynn. 2015. HACCP Systems Validation. Meat Maker News of the Ohio Association of Meat Processors. April.
- Type:
Websites
Status:
Other
Year Published:
2015
Citation:
Meat Science Extension, Food Safety Resources
http://meatsci.osu.edu/programs/food-safety/resources
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