Meat + Poultry - June 2007 - 77

including recent recalls of bagged spinach, peanut butter, and several other
foods that made national headlines.
For food industry professionals, a
basic understanding of microorganisms,
whether they are a microorganism of
public health significance or one of economic significance (spoilage organism),
is essential when it comes to ensuring
the safety of food during processing,
storage and distribution.

Water and water activity
Microorganisms require moisture to survive and spread. One of the key terms
in understanding microbial growth is
water activity. Water activity is defined
as the vapor pressure of the food over
the vapor pressure of pure water. Basically, it is a measurement of the available water in a food. The higher the
water activity, the greater the amount
of free water in the food. Molds have
the ability to grow at the lowest water activity.
The water activity in foods affects a
number of other characteristics of microorganisms in food, such as heat resistance. Most meat and poultry products have water activities in excess of
0.95, which is the happy zone for food
pathogens and most spoilage organisms.
There are some products which are
dried (jerky) or manufactured with salt,
sugar and other compounds that bind
water, thereby producing an end product with low water activity (meat sticks
and some sausages). One other point on
low moisture foods and ingredients; if
such a product is contaminated with a
pathogen, that organism may well survive and cause problems later. Hence,
good sanitation is absolutely essential to

ensure that products are not contaminated after they are manufactured.

Acidity and pH
The pH affects what organisms will and
will not grow in a food. The minimum
pH values for growth of food pathogens may be seen in Table 1. Addition
of acid to foods is used to both stabilize and protect products. Clostridium
botulinum, which produces a toxin that
is so potent that a dose of 0.02 micrograms will kill a 200 pound man, is inhibited by pH's of less than 4.6. Food
pathogens generally do not grow in

Table 1 - pH Factor
Protein

Ideal pH for
pathogen growth

Beef, ground . . . . . . . . . . 5.1 - 6.2
Tongue . . . . . . . . . . . . . . . . . . 5.9
Ham . . . . . . . . . . . . . . . . 5.9 - 6.1
Lamb . . . . . . . . . . . . . . . 5.4 - 6.7
Pork . . . . . . . . . . . . . . . . 5.3 - 6.9
Veal. . . . . . . . . . . . . . . . . . . . . 6.0
Chicken . . . . . . . . . . . . . 6.5 - 6.7
Turkey (roasted) . . . . . . . 5.7 - 6.8
Source: FDA's Bad Bug Book - Factors Affecting
the Growth of Microorganisms in Foods

foods with pH levels less than 4.5. Decreasing the pH to less than 4.0 often
results in destruction of pathogens, but
not always. Some years back, there was
an E. coli O157:H7 case traced to Italian
dried salami products. The combination
of water activity, salt and reduced pH
would normally inhibit the growth of
a pathogen. The pathogen apparently
survived in the sausage and caused an
illness. However, there are those who
argue that it was not the sausage, but

the slicing process that contaminated
the product. The industry has taken
steps to reduce the risk of future incidents by closely monitoring the fermentation process, modifying formulations
and changing from beef to pork.
Table 2 shows the water activity level
of some food products. Note that the pH
levels of some foods are quite high and
those with high water activities will support the growth of food pathogens.

Temperature
Microorganisms have optimum growth
temperatures. They are classified as
thermophiles, mesophiles and psychrophiles, which mean respectively,
heat-loving, middle temperature loving
and cold loving. There are very few organisms that are true psycrophiles, but
there are many which may be considered psychrotophs, that is, organisms
which have the ability to grow at low
temperatures. Food pathogens and most
food spoilage organisms are mesophiles,
which means they grow best at intermediate temperatures between 20 oC - 35oC.
This is why refrigeration, in most cases, is effective in controlling pathogens
and inhibiting spoilage. Listeria monocytogenes, however, is a pathogenic organism with the ability to colonize and
grow in refrigerators and other places
throughout food plants. Even worse, it
will form biofilms, which means once
it becomes established, it is even harder
to get rid of.

Heat Resistance
All microorganisms may be destroyed
by heat. The heat resistance of microorganisms varies between organisms and
their state (whether it is in its vegetative

Table 2 - Water Activity Range
Activity Range

1.00 - 0.95
0.95 - 0.91
0.91 - 0.87
0.87 - 0.80
0.80 - 0.75
0.75 - 0.65
0.65 - 0.60
0.60 and below

Products

Fresh meats and fi sh, fruits and vegetables, canned foods, milk, eggs
Some cheeses (cheddar, swiss) cured meats
Fermented sausages, sponge cakes, dry cheeses, margarine
Juice concentrates, sweetened condensed milk, syrups
Jam and marmalades
Jelly, molasses, some dried fruits, nuts, bread
Dried fruits, toffees, caramel, honey, breads
Crackers, potato chips, fried snacks
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June 2007

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Meat + Poultry - June 2007

Table of Contents for the Digital Edition of Meat + Poultry - June 2007

Contents
Meat + Poultry - June 2007 - 1
Meat + Poultry - June 2007 - 2
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Meat + Poultry - June 2007 - Contents
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