Applying the Food Safety Objective and Related Standards to Thermal Inactivation of Salmonella in Poultry Meat

Membré, Jeanne-Marie; Bassett, John; Gorris, Leon G. M.
September 2007
Journal of Food Protection;Sep2007, Vol. 70 Issue 9, p2036
Academic Journal
The objective of this study was to investigate the practicality of designing a heat treatment process in a food manufacturing operation for a product governed by a Food Safety Objective (FSO). Salmonella in cooked poultry meat was taken as the working example. Although there is no FSO for this product in current legislation, this may change in the (near) future. Four different process design calculations were explored by means of deterministic and probabilistic approaches to mathematical data handling and modeling. It was found that the probabilistic approach was a more objective, transparent, and quantifiable approach to establish the stringency of food safety management systems. It also allowed the introduction of specific prevalence rates. The key input analyzed in this study was the minimum time required for the heat treatment at a fixed temperature to produce a product that complied with the criterion for product safety, i.e., the FSO. By means of the four alternative process design calculations, the minimum time requirement at 70°C was established and ranged from 0.26 to 0.43 min. This is comparable to the U.S. regulation recommendations and significantly less than that of 2 min at 70°C used, for instance, in the United Kingdom regulation concerning vegetative microorganisms in ready-to-eat foods. However, the objective of this study was not to challenge existing regulations but to provide an illustration of how an FSO established by a competent authority can guide decisions on safe product and process designs in practical operation; it hopefully contributes to the collaborative work between regulators, academia, and industries that need to continue learning and gaining experience from each other in order to translate risk-based concepts such as the FSO into everyday operational practice.


Related Articles

  • Revised ruling on salmonella--what happens next? Williams, Mark // Poultry World;Jul2007, Vol. 161 Issue 7, p38 

    The article discusses changes made to salmonella rules in Great Britain. The British Egg Industry Council conducted roadshows across the country to help egg and pullet producers prepare for the changes, but since then, there have been a number of clarifications by the European Union (EU). The...

  • Hatching a safety plan. Jennings, Lisa // Nation's Restaurant News;9/6/2010, Vol. 44 Issue 18, p1 

    The article reports on the senate reform that would give U.S. Food and Drug Administration (FDA) additional authority to impose rules on inspections and traceability after an egg recall in two farms in Iowa because of salmonella contamination. It states that as part of the egg safety rule, FDA...

  • Vaccine promises safer eggs. MacKenzie, Deborah // New Scientist;8/21/93, Vol. 139 Issue 1887, p8 

    Reports on the vaccination of chicks mandated by the German parliament to prevent salmonella poisoning from eggs. Cases of salmonella poisoning in 1980 and 1992; Netherlands' plan to license the vaccine.

  • Control programme helps kerb salmonella in turkeys.  // Poultry World;Feb2010, Vol. 164 Issue 2, p32 

    The article reports on the new salmonella regulations that help reduce or prevent salmonella in turkey flocks in Great Britain. The national salmonella control programme is intended to reduce the number of turkey flocks that are infected by S. enteritidis and typhimurium to an optimum range of...

  • IN BRIEF.  // Poultry World;Apr2007, Vol. 161 Issue 4, p5 

    The article offers news briefs on the poultry industry in Great Britain. A new European Union legislation for controlling salmonella in breeding flocks of domestic fowl has been implemented. Aviagen has postponed its Technical Roadshows in England due to avian flu outbreak. Regulations have been...

  • Safer Fruits and Vegetables: FDA Aims to Set Production Standards.  // Tomato Magazine;Aug2011, Vol. 15 Issue 4, p7 

    The article reports on that the U.S. Food and Drug Administration (FDA) intends to set standards for the harvest, classification and storage of vegetable and fruit products towards food safety.

  • Feed strategy to beat salmonella. Trickett, Sarah // Farmers Weekly;12/4/2009, Vol. 151 Issue 23, p42 

    The article provides insights from veterinarian Catharina Berge on the importance of feeding strategies to salmonella prevention in pigs and safe food production for consumers. She explained two approaches to control salmonella such as heat treatment and acidification. She also mentioned organic...

  • MICROWAVE MILK PASTEURIZATION WITHOUT FOOD SAFETY RISK. Korzenszky, Péter; Sembery, Péter; Géczi, Gábor // Potravinarstvo;2013, Vol. 7 Issue 1, p45 

    According to nutrition science, milk and milk products are essential food for humans. The primary processing of milk includes its storage, separation, homogenization and the pasteurization process as well. The latter is a kind of heat treatment, which has been used to extend the storage life of...

  • Total solids and fat determination in milk; Interlaboratory testing. BOCI, ILIRJANA; BARDHI, GENTIANA; CAKRAJ, RUDINA // Albanian Journal of Agricultural Sciences;2013, Vol. 12 Issue 4, p659 

    In the framework of quality management systems, proficiency tests become an important and useful tool for comparing results and so verifying technical competence of laboratories objectively. Additionally, in the accreditation requirements of ISO/IEC 17025 laboratories are asked to participate in...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics