Progress 04/17/14 to 03/31/19
Outputs
Target Audience:The target audience during the reporting period including both scienctific, technical and general audiences. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?In addition to the annual workshop developed at Penn State, a national short course, Salumi 101, has been developed, in conjunction with the American Meat Science Association, to further disseminate current and safe practices for the production of fermented and dried niche meat products. How have the results been disseminated to communities of interest?Results were disseminated in workshops and short courses, as well as through posters and abstracts at scientific meetings. In addition, peer-reviewed publications were published and/or prepared for submission to journals for publication during the period. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Assuring food safety is a requirement for all meat processors in the United States operating under a Hazard Analysis Critical Control Point (HACCP) system. When meat processors wish to utilize novel and unique procedures or formulations, they must have scientific evidence, usually based on formal research trials, showing the safety of specific ingredients and/or processing steps. In order to address this need, laboratory challenge studies were performed to determine the effects of specific ingredients or processes used in making salumi products on the survival of Salmonella, Campylobacter, Listeria and Shiga-toxin producing E. coli. The scientific and regulatory communities evaluate reductions in pathogen populations during the production of a meat product to determine the likelihood that a product can be validated scientifically. The level of pathogen reduction is mostly determined by the end use of the product (ready-to-eat vs ready0to-cook). Results gained from these experiments indicate that each product and combination of processes and ingredients used to create salumi products are unique and can impact the safety of finished products differently by changing the various operating parameters used to manufacture these products. Since the majority of these unique products represented a major component of processed meat sales in 2016 (Salami alone comprised 15.3% of all processed meats sold in 2016 (~$5.4 million)) and sell for high dollar amounts in a retail setting when compared to mainstream deli meats, food safety issues associated with these products could have a major economic impact (result not evaluated in these studies) for both meat processing companies and the consuming public should a food safety issue arise from the production and/or consumption of salumi or charcuterie. Poultry meat can also be made into fermented and/or dried niche products that have traditionally been made from, pork, beef or combination of the two. Poultry adds a layer of complexity to regulatory requiremetnts that must be met by processors. This would include both ready-to-cook and ready-to-eat poultry items. Poultry meat is an important protein source worldwide and the FAO estimates a 10% increase in consumption by 2025 (FAO, 2015). Along with an increase in consumption will be an increase in variety and uses of poultry meat by niche processors. This would include the charcuterie trend for this protein source as well. Two separate experiments were performed investigating the safety of niche duck products as a specialty fermented and/or dried processed meat item. A separate experiment investigating pulsed ultraviolet (PUV) light was desiged to decontaminate the surface of poultry items and the effect of PUV on poultry meat quality. All three experiments indicate appropriate pathogen reductions for the intended use of the finished products (ready-to-eat vs ready-to-cook) by the consumer.Both of the goals and objectives of this research project were met with the challenge studies performed. Results from this work indicate that the safety of fermented and/or dried processed meat items can be scientifically validated and meet state and federal regulatory requirements. It can be concluded that the specific operating parameters and formulations in these studies may eliminate the risk of the pathogens investigated for the various product types during the reporting period if processors follow and implement the items critical to food safety appropriately. This work provides the scientific validation that meat processors in Pennsylvania, the Northeast Region and Nationwide need in order to process and sell safe niche meat products (Charcuterie and Salumi). New techniques and interventions taught in extension programing, as well as in peer reviewed publications from laboratory work completed will allow a number of meat processors of various sizes and capacities to start or continue production in this profitable area. Benefits accrue to the processors in the form of profitability and to the consuming public in the form of safe food.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Cassar, J.R., E.W. Mills, J.A. Campbell and A. Demirci. 2018. Pulsed UV Light as a Microbial Reduction Intervention for Boneless/Skinless Chicken Thigh Meat. Reciprocal Meat Conference Kansas City, MO. AMSA2018-1070.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Watson, S.C., N.J. Gaydos, S.R. McKinney and J.A. Campbell. 2018. Fate of E. coli O157:H7, Salmonella, and Listeria monocytogenes During Curing and Drying of Beef Bresaola. Reciprocal Meat Conference Kansas City, MO. AMSA2018-1138.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2018
Citation:
McKinney, S.R., N. Ostiguy, C.N. Cutter and J.A. Campbell1,2. 2018. Pathogen Reductions During Traditional Fermentation and Drying of Pork Salamis. Food Protection Trends Accepted June 28. FPT-18-017R.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Scheinberg, J.A., R. Radhakrishna, J.A. Campbell3,4 and C.N. Cutter. 2018 A Comprehensive Needs Assessment of Food Safety Practices of Farmers Market Vendors in Pennsylvania using Direct Concealed Observations, Self-reported Surveys, and State Sanitarian Surveys. Food Prot. Trends 38(6)421-437.
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Progress 10/01/17 to 09/30/18
Outputs
Target Audience:The target audience during the reporting period including both scienctific, technical and general audiences. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?In addition to the annual workshop developed at Penn State, a national short course, Salumi 101, has been developed, in conjunction with the American Meat Science Association, to further disseminate current and safe practices for the production of fermented and dried niche meat products. How have the results been disseminated to communities of interest?Results were disseminated in workshops and short courses, as well as through posters and abstracts at scientific meetings. In addition, peer-reviewed publications were published and/or prepared for submission to journals for publication during the period. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Assuring food safety is a requirement for all meat processors in the United States operating under a Hazard Analysis Critical Control Point (HACCP) system. When meat processors wish to utilize novel and unique procedures or formulations, they must have scientific evidence, usually based on formal research trials, showing the safety of specific ingredients and/or processing steps. In order to address this need, laboratory challenge studies were performed to determine the effects of specific ingredients or processes used in making salumi products on the survival of Salmonella, Campylobacter, Listeria and Shiga-toxin producing E. coli. The scientific and regulatory communities evaluate reductions in pathogen populations during the production of a meat product to determine the likelihood that a product can be validated scientifically. The level of pathogen reduction is mostly determined by the end use of the product (ready-to-eat vs ready0to-cook). Results gained from these experiments indicate that each product and combination of processes and ingredients used to create salumi products are unique and can impact the safety of finished products differently by changing the various operating parameters used to manufacture these products. Since the majority of these unique products represented a major component of processed meat sales in 2016 (Salami alone comprised 15.3% of all processed meats sold in 2016 (~$5.4 million)) and sell for high dollar amounts in a retail setting when compared to mainstream deli meats, food safety issues associated with these products could have a major economic impact (result not evaluated in these studies) for both meat processing companies and the consuming public should a food safety issue arise from the production and/or consumption of salumi or charcuterie. Poultry meat can also be made into fermented and/or dried niche products that have traditionally been made from, pork, beef or combination of the two. Poultry adds a layer of complexity to regulatory requiremetnts that must be met by processors. This would include both ready-to-cook and ready-to-eat poultry items. Poultry meat is an important protein source worldwide and the FAO estimates a 10% increase in consumption by 2025 (FAO, 2015). Along with an increase in consumption will be anincrease in variety and uses of poultry meat by niche processors. This would include the charcuterie trend for this protein source as well. Two separate experiments were performed investigating the safety of niche duck products as a specialty fermented and/or dried processed meat item. A separate experiment investigating pulsed ultraviolet (PUV) light was desiged to decontaminate the surface of poultry items and the effect of PUV on poultry meat quality. All three experiments indicate appropriate pathogen reductions for the intended use of the finished products (ready-to-eat vs ready-to-cook) by the consumer. Both of the goals and objectives of this research project were met with the challenge studies performed. Results from this work indicate that the safety of fermented and/or dried processed meat items can be scientifically validated and meet state and federal regulatory requirements. It can be concluded that the specific operating parameters and formulations in these studies may eliminate the risk of the pathogens investigated for the various product types during the reporting period if processors follow and implement the items critical to food safety appropriately. This work provides the scientific validation that meat processors in Pennsylvania, the Northeast Region and Nationwide need in order to process and sell safe niche meat products (Charcuterie and Salumi). New techniques and interventions taught in extension programing, as well as in peer reviewed publications from laboratory work completed will allow a number of meat processors of various sizes and capacities to start or continue production in this profitable area. Benefits accrue to the processors in the form of profitability and to the consuming public in the form of safe food.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Cassar, J.R., E.W. Mills, J.A. Campbell and A. Demirci. 2018. Pulsed UV Light as a Microbial Reduction Intervention for Boneless/Skinless Chicken Thigh Meat. Reciprocal Meat Conference Kansas City, MO. AMSA2018-1070.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Watson, S.C., N.J. Gaydos, S.R. McKinney and J.A. Campbell. 2018. Fate of E. coli O157:H7, Salmonella, and Listeria monocytogenes During Curing and Drying of Beef Bresaola. Reciprocal Meat Conference Kansas City, MO. AMSA2018-
1138.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2018
Citation:
McKinney, S.R., N. Ostiguy, C.N. Cutter and J.A. Campbell1,2. 2018. Pathogen Reductions During Traditional Fermentation and Drying of Pork Salamis. Food Protection Trends Accepted June 28. FPT-18-017R.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Scheinberg, J.A., R. Radhakrishna, J.A. Campbell3,4 and C.N. Cutter. 2018 A Comprehensive Needs Assessment of Food Safety Practices of Farmers Market Vendors in Pennsylvania using Direct Concealed Observations, Self-reported
Surveys, and State Sanitarian Surveys. Food Prot. Trends 38(6)421-437.
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:The target audience during the reporting period including both scienctific, technical and general audiences. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?An annual workshop was developed to teach meat processors basic technologies while utilizing the latest research in the field to produce safe and wholesome meat products. How have the results been disseminated to communities of interest?Results were disseminated using the new extension website, at scientific conferences through the use of abstracts and posters, as well as through peer reviewed journals. What do you plan to do during the next reporting period to accomplish the goals?Publish peer reviewed articles and initiate new projects to continue to fill the gap in the scientific literature on traditionally processed salumi/charcuteriemeat items.
Impacts
What was accomplished under these goals?
Charcuterie and salumi style meat products are increasingly popular and are in high demand by consumers at boutique restaurants and retail facilities that cater to the millennial generation. Producing and marketing these products can be a very lucrative enterprise for Pennsylvania's small meat processors. However, the traditional processes or ingredients used to make these "Old World" products may not meet modern food safety standards. Assuring food safety is a requirement for all meat processors in the United States operating under a Hazard Analysis Critical Control Point (HACCP) system. When meat processors wish to utilize novel and unique procedures or formulations, they must have scientific evidence, usually based on formal research trials, showing the safety of specific ingredients and/or processing steps. In order to address this need, laboratory challenge studies were performed to determine the effects of specific ingredients or processes used in making salumi products on the survival of Salmonella, Listeria and Shiga-toxin producing E. coli. The scientific and regulatory communities evaluate reductions in pathogen populations during the production of a meat product to determine the likelihood that a product can be validated scientifically. Results gained from these experiments indicate that each product and combination of processes and ingredients used to create salumi products are unique and can impact the safety of finished products differently by changing the various operating parameters used to manufacture these products. Since the majority of these unique products represented a major component of processed meat sales in 2016 (Salami alone comprised 15.3% of all processed meats sold in 2016 (~$5.4 million)) and sell for high dollar amounts in a retail setting when compared to mainstream deli meats, food safety issues associated with these products could have a major economic impact (result not evaluated in these studies) for both meat processing companies and the consuming public should a food safety issue arise from the production and/or consumption of salumi or charcuterie. Two separate experiments were performed investigating the safety of pork salami using different formulations and manufacturing technologies. A similar study was also performed investigating the safety of beef salami, as well as a study addressing whole muscle dried beef (Bresaola) manufacturing. In all four experiments, significant reductions in pathogens were observed due to a combination of the specific product formulations and the various processing interventions (organic acid sprays, mild heating, smoking, drying or a combination of processes) that occurred during the manufacturing process. Both of the goals and objectives of this research project were met with the challenge studies that were designed and performed. Results from this work indicate that the safety of salumi style products can be scientifically validated. It can be concluded that the specific operating parameters and formulations in these studies may eliminate the risk of the pathogens investigated for the various product types during the reporting period if followed and implemented appropriately by meat processors. This work provides the scientific validation that meat processors in Pennsylvania, the Northeast Region and Nationwide need in order to make and sell safe Charcuterie and Salumi style products. New techniques taught in extension programing, as well as peer reviewed publications from laboratory work completed during this reporting period will allow a number of meat processors of various sizes and capacities to start or continue production in this profitable area. Benefits accrue to the processors in the form of profitability and to the consuming public in the form of safe food.
Publications
- Type:
Other
Status:
Accepted
Year Published:
2017
Citation:
Abstract 122: Pathogen reductions during traditional fermentation and drying of pork salamis. http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/abstract-in-numerical-order!.pdf?sfvrsn=0
- Type:
Other
Status:
Accepted
Year Published:
2017
Citation:
Journal of Food Protection: July 2017, Vol. 80, No. sp1, pp. 164-165.
- Type:
Theses/Dissertations
Status:
Accepted
Year Published:
2017
Citation:
Investigation of food safety parameters for fermented semi-dry and dry sausage products. https://etda.libraries.psu.edu/files/final_submissions/14078
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:The target audiences reached during the reporting period include the scientific community, as well as individual food processors. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?Results were disseminated via online medias, scientific conferences through the use of abstracts and posters, as well as through peer reviewed journals. What do you plan to do during the next reporting period to accomplish the goals?Experiments will be conducted on both whole muscle and ground products produced without the addition of thermal processing.
Impacts
What was accomplished under these goals?
Scientific support literature was added to the variety of documentation meat processors may use to validate the safety of the products they produce.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Food Protection Trends, Vol 36, No 5, p. 348-356
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Journal of Food Protection, Vol 79, No. 10, p. 1693-1699
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2015
Citation:
Survival of Spoilage and Pathogenic Microorganisms Associated with the Production of Pickled Sausages Using a Cold Fill Process. https://etda.libraries.psu.edu/catalog/27387
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:The target audienced reached during the current reporting period was to regulatory compliance personnel, as well as meat and food processors to share the results of the project to date prior to submission for publication. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Validation workshops, in conjunction with the American Association of Meat Processors, are underway to assist small meat processors around the United States with regulatory compliance in the various products that they manufacture. 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?Submit the data to peer reviewed publications, so that the results may be utilized as supporting documentation for meat processors.
Impacts
What was accomplished under these goals?
Data for both pathogens and spoilage organisms was collected in three separate studies. These data were presented at national meetings during the summer 2015. Knowledge of how these microorganisms act in actual meat systems and products is paramount to design future experimentation.
Publications
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Progress 04/17/14 to 09/30/14
Outputs
Target Audience: The target audience for the reporting period was directly to meat processors to show progress on protocols developed for two meat product types being investigated. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Results from both the fermented sausage and pickled sausage studies that are curtrently being performed will provide an opportunity to potentially create extension and outreach materials, as well as programming for meat processors in the state and region to increase their knowledge of food safety for specific meat products. Publications and/or short course training that is developed from results of this project will allow meat processors to better comply with the increasing scruitiny of their products by regulatory agencies to show the validity of the safety of the products that they manufacture. 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?
Nothing Reported
Impacts
What was accomplished under these goals?
Food safety is a primary concern for meat and food processors alike. One tool that the USDA requires of meat processors is a proactive approach to food safety in a system called HACCP, or Hazard Analysis Critical Control Points. This HACCP system provides the processor with validated proof that all identified hazards with a high probability of occuring and severity or outcome of the hazard occuring be controlled throughout the production of food items. Regulatory agencies audit these systems implemented by meat processors on a regular basis. As compliance with these regulations change, so must the support from the scientific community to evolve with changing intrepretations and implementations of the regulations. Some products are very traditional or unique in their processes and do not meet certain categories that fit into standard methodologies for proving food safety. It is in these unique markets where opportunities for research are found to help the meat industry as a whole provide support to justify the validity of processes that do not meet a common definition of 'normal' approved manufacturing processes. 1) Although not commonly associated with foodborne illness, spoilage microorganisms are gaining attention by regulatory agencies as a reason to cause meat and food companies to recall products that have been associated with spoilage microorganisms. Very little published data exists concerning processed meat products and spoilage microorganisms. Small benchtop experiments have been conducted to investigate the interaction of yeats, molds and lactic acid spoilage bacteria and their interaction with one another on various growth media. Gaining information on how these microorganisms interact is just a first step prior to investigating the potential of growth in various processed meat items. 2) Starter cultures of useful microorganisms exist for many different types of food products. Fermented sausages utilize various yeasts, molds and bacteria to increase acid levels in food to help make the product safer, as well as provide flavor components to the product. Some of these organisms also produce agents that increase the safety of the product by attacking harmful bacteria or pathogenic cells that may be present from the raw materials. Understanding how this technology can be used in varying processing environments is currently being investeigated.
Publications
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