Colorado State University Extension
SafeFood Rapid Response Network
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Making Meat Safe
Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Fall 2003
While meat processors may never be able to 100% guarantee their products from the presence of pathogenic microorganisms, much progress is being made to reduce the risk to consumers. Breakthroughs in food safety technology are helping processors keep pace with tighter food safety regulations. Three common strategies for pathogen reduction during meat processing are the use of steam, hot water and organic acids. Lactoferrin products may also prove to be useful in reducing pathogens on meat products.
One such innovative product, called ActivinTM, is a patented form of Activated Lactoferrin, a natural protein found in dairy products. Recently approved by the FDA and USDA, ActivinTM has been found to be effective in preventing the growth of more than 30 different types of harmful bacteria of beef, including E. coli, Salmonella and Campylobacter. Containing strong antimicrobial properties, lactoferrin acts in three beneficial ways: 1) it binds iron, (essential for bacteria to grow), thereby making the bacterial cells become iron deprived and stop growing; 2) it binds to bacteria, causing the microbial cell membrane to lose its integrity, so that bacteria cells die, and 3) it prevents bacteria from forming essential attachment structures, which prevents them from colonizing and multiplying.
Another technology that is rapidly gaining acceptance by processors and retailers is irradiation technology. Irradiation of raw ground beef has officially moved from "experimental" to "proven" status. Pallet-sized irradiation systems are in place at several third-party facilities. This year, Dairy Queen began offering irradiated ground beef, as has the U.S. National School Lunch Pogram.
Ozonated water is yet another approach that is now being employed at a number of meat processing plants, primarily to help control Listeria, but also for its antibacterial effect on other microorganisms. Another intervention being widely applied in ready-to-eat (RTE) products is the addition of lactates to the processed meat formulations to help provide a residual inhibitor against Listeria. USDA has said it will reduce its sampling schedule for meat processing plants if lactates are added as Listeria inhibitors to products. Even herbs are being recognized for their antimicrobial activities. An extract of oregano, called Elite Oregano, is showing promise for its ability to kill pathogens such as Listeria in RTE foods.
With all anti-microbial applications, it is essential to first control the pathogen with a good HACCP plan that highlights special critical control steps, then adds additional protection when the product is ready for final packaging. While there is no silver bullet, the continued efforts of trained government inspectors, combined with effective intervention strategies, will further reduce and perhaps effectively minimize the threat of microbial contamination in both raw meats and RTE meat products.
Source:- Activin® website
- Jeremy Russel, Action on the Pathogen Front. The National PROVISIONER. June 2003; pp. 98-106.
- Searching for Food Safety Solutions. MMT, April 2003; pp 28-36.
