Meat + Poultry - June 2007 - 82

FOOD SAFETY

Table 4 - Control of microorganisms of significance to food safety
Organism

Oxygen
Reqiurement

Growth
Range (°C)

Optimum
Range (°C)

pH
Minimum

Salt
Maximum (%)

D-Value (Min)
Z-Value (°C)

Water
Activity (Aw)

Clostridium
botulinum

Anaerobe

10 - 50

30 - 40

4.7

10 - 12

D121 = 0.1 - 1.2
8-10

0.94 - 0.95

Clostridium
botulinum Type E

Anaerobe

3.3 - 40

25-35

4.7

5

D80 = 0.6 - 3.3
7.4 - 10.7

0.97

Staphylococcus
aureus

Facultative

6.5 - 50

30 - 40

4.2

18 - 20

D60 = 0.43 - 7.8
4.5 - 10.0

0.86/0.90 (1)

Salmonella spp.

Facultative

5 - 47

35 - 37

4.05

3.2 - 5.3

D60 = 7.0 - 30
5.6 - 6.4

0.945

Listeria
monocytogenes

Facultative

3 - 45

30 - 37

5.0

8 - 12

D71.7 = 1.9 sec
6.0

0.97

Clsotridium
perfringes

Anaerobe

6.5 - 50

43 - 45

5.0

8.0

D90 = 15 - 145
9 - 16

0.95

Shigella spp.

Facultative

10 - 44

37

5.04

3.78

-

-

Escherichia coli
Enteropathogenic

Facultative

10 - 45

37

3.6 - 4.7

7.5 - 8.0

D60 = 0.4 - 0.8

0.95

Bacillus cereus

Facultative

7 - 49

30

4.35

7.5

D100 = 5.0
10

0.95

Vibrio
parahaemolyticus

Facultative

10 - 50

30 - 40

4.8

8 -10

D53 = 1.0 - 4.1

0.94

Yersinia spp.

Facultative

4.0 - 40

25 - 30

4.1 - 4.4

5.0

-

-

(1) - Growth at 0.86/Toxin production at 0.90
D-VALUE - Defined as the time in minutes required to reduce the number of organisms by 90%, i.e. 1 log cycle
Z-VALUE - Defined as the number of degrees required for a specific bacterial death time curve to pass through one log cycle (90% change)
These values are minimum or maximum values under optimal conditions. These parameters work synergistically (hurdle technology) in many cases to further inhibit organisms.

cleaning and sanitizing practices, plus
a well-conceived environmental monitoring program is essential to keeping
it at bay.
There have been several high-profile recalls in the United States in the
recent past that were attributed to contamination with this organism. This
is an insidious pathogen that affects
all kinds of meats, poultry and meat
products.
There are other pathogens as may be
seen in Tables 1 and 2 lurking out there.
It is up to each and every processor to
look at these organisms as part of the
88

I

MEAT&POULTRY

I

June 2007

I

hazard analysis process and determine
whether they are a hazard that is reasonably likely to occur, and therefore, must
be addressed in the HACCP plan.
Microorganisms of public health concern are the focus of most processors'
HACCP plans. According to experts,
they pose the greatest public health risk,
an opinion the public now also shares.
Since they are such a concern, when
processors are conducting the hazard
analysis step of their HACCP plan, the
HACCP team need to understand their
products, potential pathogens, historical information of their products and

www.MEATPOULTRY.com

what conditions will support or inhibit these organisms. Far too many
HACCP plans don't include a detailed
and/or complete hazard analysis and,
therefore, have a gap in this important
first principle. Without a good hazard
analysis, a processor may compromise
the plan.
Rick Stier is a Sonoma, Calif.-based consulting
food scientist with a background in in food safety
(HACCP), food plant sanitation, quality systems,
process optimization, GMP compliance, and food
microbiology.
We would like to hear from you - to comment on
this story or to request reprints, contact us by
e-mail at: meatpoultry@sosland.com.


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