Meat + Poultry - September 2008 - 84

RAPID TESTING

safety of its products and processes, including PCR (polymerase chain reaction)
and ATP (adenosine triphosphate) swabbing, in addition to other methods for
detecting pathogenic bacteria, says Lane
Makela, corporate lab manager.
Rapid testing provides many advan-

Industry achieved this success through
a concerted effort to address product risks
and to implement Good Manufacturing
Practices, share best practices and implementing testing programs verifying that
the food-safety system is working, Huffman says. Testing should never be viewed
as the means to make food safe.
"Testing is an important part of the
entire food-safety process, but testing
by itself won't ensure food safety," he
adds. "You want rapid tests to have a
low false-positive rate, low false-negative rate and to be very specific to the
target pathogen. From an economic
standpoint, you also want the results as
quickly as possible. We're getting some
results from tests within the next day -
and in many cases within hours."

"Testing is an important
part of the entire foodsafety process, but
testing by itself won't
ensure food safety."
tages over conventional testing, the latter of which can take up to two days to
complete, Makela says. "Rapid testing
ensures we are processing on the cleanest equipment possible," he adds.
Rapid methods are generally very
easy to use, Makela adds. These methods provide easy-to-interpret results,

Options abound
Processors have many testing options to
choose from. West Liberty Foods, West
Liberty, Iowa, uses several to ensure the

84

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MEAT&POULTRY

I

September 2008

I

www.MEATPOULTRY.com

most of which are a simple positive or
negative. The use of rapid testing has
allowed WLF to conduct "in-house"
testing, which has greatly contributed
to significant cost savings.
Due to the decrease in time it
takes a technician to complete, WLF
has been able to increase the number
of samples tested within a period of
time, he continues. Another rapid-test
advantage is the decrease in time it
takes to obtain results, allowing WLF's
products to be released sooner for
shipment. "If undesirable results are
produced, we are able to implement
changes or improvements to processes
in a timely manner," he adds.
Meanwhile in the Windy City, Chicago Meat Authority primarily uses rapid
testing for E. coli O157:H7 using USDA
methods (MLG 5.04), says John Nault,
director of operations.
"In the raw-beef portion of our business, rapid testing has been one of the


http://www.MEATPOULTRY.com

Meat + Poultry - September 2008

Table of Contents for the Digital Edition of Meat + Poultry - September 2008

Contents
Meat + Poultry - September 2008 - 1
Meat + Poultry - September 2008 - 2
Meat + Poultry - September 2008 - 3
Meat + Poultry - September 2008 - Contents
Meat + Poultry - September 2008 - 5
Meat + Poultry - September 2008 - 6
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