Chapter 5 - Sampling and Testing

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5.3 Bacteria

5.3.1 Introduction

Meat has traditionally been implicated as a major source of bacterial foodborne diseases. The food-producing animals themselves are often contaminated with pathogenic organisms, such as Campylobacter coli and Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, or Yersinia enterocolitica. During slaughter and cutting, surfaces of red meat and poultry may become contaminated with bacteria, finding the available amino acids an ideal nutrient to support growth and propagation.

Ready-to-eat meats are frequently identified as being responsible for outbreaks of foodborne disease, which is primarily caused by recontamination from raw or undercooked products during handling in processing and catering establishments, and in the home kitchen. Direct responsibility of the CFIA is, of course, limited to the first category. Temperature abuse and prolonged exposure of cooked products to moderate or room temperature prior to consumption can lead to a proliferation of bacteria. Risks associated with roast beef and ham are relatively high, while sausage products and cold cuts form a variable hazard. Ground beef, meat loaves and pies, corned beef and beef jerky are occasionally implicated, some supporting Clostridium botulinum. While properly cooked poultry is quite safe, risks of cross-contamination from raw chicken are extremely high.

Quality control is the responsibility of the operator, who must put in place all the required critical control points or the equivalent control procedures to ensure that the product is safe. The inspector of an establishment must assure that quality control measures in the establishment are performed satisfactorily. Deviations in processing methods that may result in unsatisfactory product, such as possible contamination of the processing line or raw materials, insufficient heat exposure during cooking or smoking, improper cooling procedures, or extended storage, should be evaluated by qualified plant personnel.

5.3.2 Ready-to-eat products (M200, M203)

5.3.2.1 Introduction

Ready-to-eat (RTE) products are monitored under two sampling programs, which are M200 (Domestic RTE Meat Products) and M203 (Imported RTE Meat Products).

RTE products generally receive adequate heat treatment to destroy all pathogens with the exception of their spores, and to reduce saprophytic bacteria. Dry cured products, such as salamis and some hams, which do not receive any heat treatment, are required to be free of pathogens except for unavoidable low loads of Staphylococcus aureus. Raw and semi-prepared products are heat treated prior to consumption and profiles simply reflect sanitary handling, temperature abuse and product age.

5.3.2.2 Sample selection

Samples are frequently selected from new product formulations and from lots identified by inspectors in order to verify that processing methods produce a safe product. The types of pathogens analyzed each year depend on risk-based priorities and completeness of the data base.

Since bacteria are unevenly distributed in meat products, five subsamples of the same production lot are analyzed. For each sample, aseptically collect five subsamples of 200 g each, or five intact units weighing at least a total of 1000 g.

5.3.2.3 Testing

Samples are submitted to the Ottawa (Carling) laboratory. See section 5.8.6, Samples for microbiological analysis. Indicate whether the product is fermented. The following analyses will be performed: Aerobic colony count (ACC) (except fermented products), E. coli, S. aureus, Salmonella spp. The E. coli O157:H7 analysis will be performed only on fermented and dry cured products containing beef.

5.3.2.4 Follow-up

For interpretation of test results, see the sections on the specific organisms. Results are assessed as satisfactory, investigative, or unsatisfactory.

Investigative indicates that organisms are present at a higher level than is considered normal for the type of product. The plant management should be notified of the result, and should undertake a review of their process and sanitation. This may include conducting additional sampling and testing at their own expense. An action plan should be submitted to the Inspector in Charge within 10 days, unless otherwise specified.

Unsatisfactory indicates that the product is out of compliance. It should be placed under detention until it can be brought into compliance, such as by adequate thermal processing. A health risk assessment will be conducted to determine whether a product recall is warranted.

When unsatisfactory or investigative results are encountered, the Inspector-In-Charge or the complex supervisor can contact an Area Program Specialist for guidance with regard to the corrective or follow-up action to be taken.

5.3.3 Domestic raw ground beef and raw ground veal (M201)

5.3.3.1 Introduction

Ground beef has been implicated in a number of food-borne disease outbreaks. In the process of grinding, bacteria present on the surface can be distributed throughout the product. If the product is not cooked for an adequate time at a high enough temperature, bacteria in the centre may not be killed.

Ground beef is monitored for generic E. coli as a marker for contamination, and for E. coli O157:H7 because this organism has been implicated in disease outbreaks. (See section 5.3.8)

5.3.3.2 Sample selection

Collect samples in accordance with the Guidelines for the Microbiology Sampling in Red Meat and Poultry Products distributed at the start of each fiscal year.

The sample consists of five sample units of 200 g each, collected from five different locations. Do not composite sample units; send five individual sample units to the laboratory.

Inspectors in Charge must ensure that the lot size is not less than one hour's production from the ground beef or veal production line. Whole combos should be used for a lot of ground beef or veal sampled under this plan.

5.3.3.3 Testing

Sample units may be composited for E. coli count. Sample units are not composited but analysed separately for E. coli O157:H7.

5.3.3.4 Follow-up

Test results are assessed as follows.

Follow the guidelines for the Microbiology Sampling in Red Meat and Poultry Products.

*measured in cfu/g

5.3.4 Aerobic colony count (ACC)

5.3.4.1 Description

This test, being the most general in nature of all microbiological assays, constitutes an economical way to detect foods that have been held under conditions that permit microbial growth. Comparative counts at different incubation temperatures are particularly useful in monitoring food processing by revealing sources of contamination and prior temperature histories of chilled and frozen products. The test also serves an important role as a sanitation indicator.

The test is performed on special request on a case-by-case basis.

5.3.4.2 Follow-up

See the Meat Microbiology Analysis Assessment Criteria distributed each fiscal year with the Guidelines for the Microbiology Sampling in Red Meat and Poultry Products.

ACC is an indicator of proper handling, and does not demonstrate the presence of pathogens. When levels of indicators are elevated, the information is transmitted to the company for follow-up and corrective actions if required. The limit shown in the table is a guideline, not a standard. Therefore, there is no need for inspection staff to resample the product.

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