FOOD PROCESSING SUPPLIER ASSOCIATION 2011 EXP0 SYMPOSIUM NOVEMBER 1, 2011 NRTE Processing Interventions What is been evaluated… What is being done… What is next… NRTE Processing Interventions What is been evaluated… What is being done… What is next…

Evaluating Various Technologies High Pressure Pasteurization (HPP) Irradiation Ultraviolet Radiation (UV) Chemical Have found nothing that is 100% effective without destroying functionality and / or organoleptic properties. But… have implemented an In-process Chemical Intervention that has demonstrated modest load reduction. Have found nothing that is 100% effective without destroying functionality and / or organoleptic properties. But… have implemented an In-process Chemical Intervention that has demonstrated modest load reduction.

High Pressure Pasteurization (hpp) Denatured proteins in raw material… negative impact on functionality Finished product visibly inferior, dry, and unpalatable

Irradiation  Not approved for multi-ingredient products  Labeling / Market acceptance concerns  Treatment (1.5 and 3.0 kgy)left material with distinct, noticeable odors when cooked  Significant flavor differences compared to control material. Product had a rancid taste.

UV TREATMENT Tested product efficacy at 30 second and 60 second exposure Difficult to incorporate into all processes Found little to no reduction in APC

GRAS Chemicals  Halogens (hypochlorite) difficult to maintain titration with unpredictable results  Acidifiers (buffered acids) demonstrated better stability under organic load and showed modest load reduction in early testing  Developed and implemented spray application of Aftec as a processing aid (Buffered Sodium Bisulfate by Solutions Bioscience)

Efficacy Study and Validation UW performed efficacy study on Aftec (Buffered Sodium Bisulfate) solution against both APC and Salmonella Plant scale up validation done on APC reduction UW Efficacy Study Three strains of acid adapted Salmonella used in study Spray applied to mimic production process Reduced APC load by 69% and Salmonella by 78% When APC is reduced… reasonable to assume that Salmonella, if present, could also be reduced UW Efficacy Study Three strains of acid adapted Salmonella used in study Spray applied to mimic production process Reduced APC load by 69% and Salmonella by 78% When APC is reduced… reasonable to assume that Salmonella, if present, could also be reduced Initial Plant Validation As is often the case… actual scaled up results differ from lab 120 individual tests 21% APC load reduction Initial Plant Validation As is often the case… actual scaled up results differ from lab 120 individual tests 21% APC load reduction

Ongoing verification for APC Reduction  Nominal improvement from initial validation  30% reduction in APC Load  Test to test variation observed Reduction:30.4% Tests YTD:271 p-value*: Acidification Intervention in Treating Raw Chicken Trim

Ongoing verification for APC Reduction 2011 Additional Acidification Intervention in Treating Raw Chicken Number of Tests50 Average % Reduction 33% Mann-Whitney P-Value Result Different acidifiers work better with different food matrices Continue to challenge current system Challenge study still needs to be conducted

Multiple hurdle Approach Reducing Salmonella To Extent Possible Through Viable Technology Industry Outreach Labeling Processing Intervention Incoming Load Process Control -Vendor relationship -Standard requirements / growth supportive - Verification / control -Vendor relationship -Standard requirements / growth supportive - Verification / control -Environmental testing / control -Cross -contamination / Control of Microbial Growth -Maintain cold chain -Environmental testing / control -Cross -contamination / Control of Microbial Growth -Maintain cold chain -Communicate raw state of product and how it should be cooked -Communicate raw state of product and how it should be cooked -Council / Industry driven -Continue sharing programs and advances in reduction strategies -Council / Industry driven -Continue sharing programs and advances in reduction strategies

Thank You! MAKING THE CATEGORY SAFER Reducing Likelihood of Salmonella Improving Labeling Comprehension Continuing to Test and Validate New Innovations and Processing Aids Promoting Public Awareness of Food Safety and Handling Practices Continuing to support Industry Best Practices