Industry Learning in Salmonella Control

Transcription

1 Industry Learning in Salmonella Control Dr. Angie Siemens Cargill

2 CONTROL: to exercise restraint or direction over; dominate; command. CONTROL: to eliminate or prevent the flourishing or spread of MANAGE: be in charge of (a company, establishment, or undertaking); administer; run. Industry Learning in Salmonella Control 2

3 Lymph Nodes Identified impact Removal program Baseline surveillance Out of Control Poor E. coli O157 results Virulent strains Ground beef recall Outliers Exceeded performance standard Narrow window: no dilution Multispecies Flocks vary Pens vary Animals vary Not E. coli O157 Public health risk not equivalent LOD1 Advancement in testing programs Focus on process control 3

4 Lymph Nodes Identified impact Removal program Baseline surveillance First identified Salmonella in lymph nodes as part of a high fat stream Initiated a lymph node removal program at fabrication to reduce level of Salmonella Insight into regional differences Began baseline surveillance program: 1/300 carcasses, sub-illiac node Found great variation across feedlots Have not identified causes for variation 4

5 Recall 2009 Salmonella Newport 825,769 pounds ground beef Out of Control Poor E. coli O157 results Virulent strains Ground beef recall Poor sanitary dress due to changes in personnel, high E. coli results, missed signals for potential issues with Salmonella Serovar matters 5

6 Recall 2012 Outliers Exceeded performance standard Narrow window: no dilution Salmonella Enteritidis 29,339 pounds ground beef No Salmonella performance standard failures (very few positives) Cattle exposed to chicken??? Few head sequential processing, no dilution (no mixing of raw ground beef components) 6

7 Recall 2012 Salmonella Heidelberg Ground turkey Category I facility Multispecies Flocks vary Pens vary Animals vary Raw materials and parts matter Process matters POSS Flocks vary!!! Pens vary!!! Pre-harvest measurements are poor Still searching for pre-harvest interventions 7

8 Salmonella is not an adulterant Salmonella is not E. coli O157 so why treat product like it Not E. coli O157 Public health risk not equivalent Changed view of managing Salmonella Conducted public health risk assessment Current data suggests that there is a higher probability of illness with higher levels of Salmonella (>100 cfu/serving) 8

9 In The Literature WHO Dose-Response Data 3 Dose (Salmonella) Probability of Illness 1 0.2% % % Dose response graph of non-typhodial Salmonella outbreaks 5 3. World Health Organization and Food and Agricultural Organization of the United Nations, Risk Assessments of Salmonella in Eggs and Broiler Chickens. Technical Report. 7.. Teunis, Peter F.M., et al Dose-Response Modeling of Salmonella Using Outbreak Data. International Journal of Food Microbiology, 144:

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11 Can we improve public health outcomes and reduce potential for outbreaks by looking for the OUTLIERS? LOD1 Advancement in testing programs Focus on process control Define outliers as >1cfu/g of Salmonella Adjusted Level of Detection to <1cfu/g Current LOD for E. coli O157:H7 is <1 cfu/325 g Allows us to focus on processes that product high levels of Salmonella 11

12 Summary Pre-Harvest Limited management options Need to understand your supply (geography, season, cattle type, common serovars) Harvest Sanitary dress critical Fabrication Lymph nodes: consider removing depending on risk factors Trim/Grind Conduct baseline at a minimum Monitor Consider testing Manage Outliers 12

13 Questions? Thank you 13