jueves, 2 de abril de 2015
CMS targets secondary poultry processing safety.
PoultrypHresh™ is a multi-purpose liquid antibacterial additive
Cleaning and hygiene stricter chicken part standards will mean changes for poultry processors and safer food for consumers, according to CMS Technology. The firm uses ingredients given GRAS (generally regarded as safe) status by the US Food and Drug Administration in a product designed to prevent microorganisms, especially in secondary processing where there are cross contamination concerns.
PoultrypHresh is a liquid additive designed for poultry processors to prevent Salmonella and
E. coli for various points in the supply chain. When using PoultrypHresh, Salmonella on chicken parts was reduced from a typical reading of 5% to 0.5%, according to a study by CMS Technologies and the University of Georgia (UGA).
E. coli presence was reduced to 0.2% from some findings as high as 40%. Secondary processing received Letters of No Objection (LNOs) from the USDA and Canadian Food Inspection Agency (CFIA). This is a good opportunity to apply a new technology in secondary processing, where whole chickens are cut into parts. In late 2013, early 2014 the changes came along and we tested this technology. Now it is more established and there are more opportunities. Key to the traction is getting the first customers on board and comfortable and as people address the issue more the traction will become more as it solves industry issues.
CMS has an alliance with researchers at the University of Georgia to develop safety and sanitation technology for secondary poultry processing. The company is working with UGA’s team of scientists on additional technologies and methods to combat cross contamination during secondary poultry processing. Is very difficult to make zero contamination but a reduction to protect the food supply chain is possible. This technology can be applied in various steps and measured to optimize dosing rates.
The new technology has various applications, it depends on the different levels and pH so look at acidity and dose systems with the right level. It is important to be sure its application have not an effect on taste or other damage to the product.
The US Department of Agriculture’s Food Safety and Inspection Service (USDAFSIS) will change the way chicken parts are processed from spring 2015. Stricter standards will mean changes for poultry processors and safer food for consumers.
USDA/FSIS extended the comment period for proposed standards to reduce Salmonella and Campylobacter in ground chicken, turkey products and raw chicken parts last month. Trade associations requested that FSIS extend the comment period by 90 days but the agency said it would only do so for 60 days (now ending May 26) and it said there would be no delay in actions in the notice published in January.
Source: Food Safety News