44-2 |
Microbial Mapping in the North American food industry (with examples from meat and dairy) |
L. LEGER, K. L. Wilson, M. H. Brodsky, and K. M. Elliott. DuPont Food Industry Solutions, DuPont Canada Inc., 7070 Mississauga Rd., Mississauga, ON L5M 2H3, Canada Microbial Mapping is a unique process used to identify and show the impact of the microbial ecology in a particular environment, whether it be a food-processing plant or an entire value chain. It helps to locate the source of the problem and traces the movement of pathogens or spoilage organisms. Using state-of-the-art technology we genetically identify and fingerprint microorganisms, such as Listeria, Salmonella and Escherichia coli O157:H7, to create the Microbial Maps. To develop meaningful Microbial Maps, it is necessary to thoroughly evaluate data from multiple sources including in-house microbial test results, customer/consumer and employee feedback, as well as operational procedures. A rigorous sampling plan is then created to address, determine, and understand a plant’s specific microbial ecological issues. For example, a customized sampling plan may focus on gaining insight into the distribution and movement of pathogens found in a facility. The genetic fingerprints obtained from the sampling plan are mapped onto a plant (or value chain) schematic. An analysis of matching fingerprints from different locations is completed to identify microbial pathways, evaluate the root cause of a problem, and make recommendations to eliminate the contaminants. This information can then be used by food safety and operations managers to take appropriate action to extend product shelf life, reduce the likelihood of a product recall, and/or enhance food safety, resulting in increased customer satisfaction. Overtime, the Microbial Maps provide a way to look at the impact of changes in a facility and become a tool for quality improvement. This approach has been successfully used in meat and dairy plants in North America to gain a better understanding of the nature and distribution of microorganisms within a particular environment or product, to address specific microbial contamination problems associated with product quality (for instance spoilage and shelf life), and to address specific microbial contamination problems associated with food safety (for example Listeria, Salmonella and Escherichia coli O157:H7).
Session 44, NEW PRODUCTS & TECHNOLOGIES
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