Solutions for Food Safety - Kemin 4 - BR_Ji… · Clifford A. Adams Nutricines, Food Components in...

www.kemin.com/assurancewww.kemin.com/assurance

Solutions for Food Safety2018 | Jim Mann

KEMIN IS ASSURANCE

© Kemin Industries, Inc. and its group of companies 2018. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.


Agenda

• Microbial Risk Overview

• Animal Fat Risks

• Understanding Meat Slurry

Challenges

• Ensuring microbial stability of pet

food and pet treats



Kemin’s Involvement in Pet Food Supply Chain


The pet food manufacturing process creates multiple

opportunities to influence taste

Crops

FieldSlaughter

Houses

Fresh/Frozen

Meat

Collectors

Renderers

Pet Food

Manufacturers


Pet Food Quality

Nutrient Profile

Moisture Control

Palatability Targets

Process Control

and Consistency

Food Safety

Programs

Packaging

Distribution

Ingredient Legend

DesignMoisture Migration

Ingredient Quality

Oxidation Control

Target Shelf Life

Formulation

and DesignProcess

External

Factors

© Kemin Industries, Inc. and its group of companies 2018 all rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.

www.kemin.com/assurance

Microbes and Pet FoodPet Food/Ingredients with potential microbial issues:

Shutterstock.Image ID: 585134668

Product Form Microbe Risk Impact

Viscera/Offal Bacteria

Free Fatty Acids (FFA),

Biogenic Amine (BA), Odor,

Plant Operations

Protein Meal Salmonella FFA, BA, Palatability

Enrobing Fat Salmonella Food Safety

Liquid Palatant Bacteria, Molds Food Safety

Raw Pet Foods Salmonella, Listeria Food Safety

Pet Treats Molds, Yeasts, ListeriaFood Safety, Consumer

Appeal

Kibble Salmonella, MoldFood Safety, Consumer

Appeal


www.kemin.com/assurancewww.kemin.com/assurancehttp://www.fda.gov/AnimalVeterinary/SafetyHealth/RecallsWithdrawals/ucm393160.htm

Microbial Risk - Petfood Recalls*


* Similar observations in EU


Pathogen Contamination

Salmonella & Listeria prevalence in pet food

1Surveillance of Salmonella Prevalance in Animal Feeds and characterisation of the Salmonella isolates by serotyping and

antimicrobial susceptibility. Li et al. Foodborne pathogens and disease. Volume 9, Number 8, 2012.2 US Food & Drug Administration Center for Veterinary Medicine Study,

Oct 2010 through July 2012, https://www.fda.gov/animalveterinary/resourcesforyou/animalhealthliteracy/ucm373757.htm


Type of sample#

Tested

#

Positive

% Positive for

Salmonella

% Positive

for Listeria

Petfoods/treats

(2007-2009)1 719 44 6.1%

Supplements for

pets (2007-2009)1 84 6 7.1%

Raw petfoods

(2012)2 196 15 7.6% 34%


Agenda




Challenges


food and pet treats



Managing Fat and Oil Risks

• Inherent ingredient risks

• Oxidation – Fats and oils require antioxidant addition to

preserve quality and meet shelf-life requirements

• Microbial Contamination – Fat is coated onto kibble

externally after extrusion kill step. Topical fat

contamination can be managed by several methods:• Sanitation

• Temperature / Time dependence

• Adjustment of pH in aqueous portion of fat can provide

secondary benefit of influencing microbial levels

• High prevalence of recalls associated with microbial

contamination



Organic Acids and Bacterial Cell Function-Bactericidal mode of action of organic acids

PRE-12-00050

H+ H+ H+

BacteriapH=7.5

R-, H+

Low pH Environment

RH

R-, H+

Ingested

Organic Acid[intact]

RHRHR-, H+

Clifford A. Adams Nutricines, Food Components in Health and Nutrition, Nottingham University Press, 1999.

F.M. Bartlett Control of Foodborne Pathogenic and Spoilage Bacteria Using Organic Acids, Centre for Food and Animal Research,

Ottowa, Ontario, 1995.

Barnes et al., 1979 and Ziprin et al., 1993.

ATP ADP + Pi

Proton PumpH+

Cell Envelope

Decreased

Cell pH

Depletion of

Energy and

increase in

cell

dysfunction



Reduction of Microbial Load - Method

• A study was initiated to determine the effect of a product

formulation on Salmonella spp.(S. typhimurium, S.

schwarzengrund, S. infantis) survival in chicken fat stored at

130 °F for up to 240 minutes.

• Chicken fat was inoculated using a three strain Salmonella

cocktail at two different concentrations (103 & 106 CFU/g).

• Warm (130 °F), inoculated chicken fat held under slightly

agitated conditions for up to 240 minutes to mimic chicken fat

load-out at a rendering facility.

• Each sample was treated with a product formulation to obtain

a dose response to reduce the microbial load in the fat.

SD-16-00038



Reduction of Microbial Levels

Low Inoculum (103 CFU/g)

SD-16-00038



Reduction of Microbial Levels

High Inoculum(106 CFU/g)

SD-16-00038



Agenda




Challenges


food and pet treats



Growth in Meat Usage

• Canned petfoods are up to 95%

meat

• Dry petfoods can contain up to 75%

fresh meat

• Pet treat sales increasing

• High meat treats, soft-moist treats

are up to 35% moisture

• Some products are minimally

processed and have elevated risk

• Growth of raw petfoods

http://www.petfoodindustry.com/articles/6431-tbt-raw-pet-food-growth-continues-despite-concernshttp://www.prnewswire.com/news-releases/packaged-facts-pet-treat-market-grows-6-exceeds-5-billion-300114679.html



Preservation of Meat Ingredients• Meat ingredients are commonly added to kibble, treats and

canned foods, as well as raw diets

• Poor quality meat ingredients have been linked to quality

issues in finished pet food products

• Opportunity to provide a natural preservation system to

ensure better quality meat ingredients and pet food

Shutterstock.Image ID: 298187921, 329673998, 219354403, 120673114, 256152361, 250489417, 225454045, 150856865,113053381; IMG-KN-00013, IMG-KN-00014

Proposed addition of



Managing Risks Associated with

Fresh/Frozen Meat• Inherent ingredient risks

• Microbial Risk – Meat slurries have high microbiological risk

• High prevalence of petfood recalls associated with microbial contamination

• Elevated incidence of raw petfood contamination with Pathogens

• Increase in Biogenic Amine levels• Elevation of free fatty acid levels• Negative impact on palatability

• Oxidation Risk – Meat slurries require antioxidant addition to preserve quality and meet shelf-life requirements

• Effect on ingredient nutrition• Negative impact on palatability



Raw Material Antioxidant Treatment

SD-15-00007

0

1

2

3

4

5

6

7

untreated soy oil 1% Naturox 50K 2% Naturox 50K

Pero

xid

e V

alu

es (

meq/k

g s

am

ple

)

Treatments

Mechanically Separated Chicken

Day 2

Day 1

4

Day 2

8

Day 1

4

Day 2

Day 5

6

Day 8

4

Day 8

4

® ®



Amino Acid Precursors and

Biogenic Amines• Categorized as either

vasoactive or psychoactive

• Vasoactive amines

include tyramine

• Psychoactive amines

include histamine,

putrescine, & cadaverine


Parent Amino

Acid

Biogenic Amine

Histidine Histamine

Lysine Cadaverine

Tyrosine Tyramine

Tryptophan Tryptamine

Serine Ethanolamine

Methionine Spermidine/spermine

Arginine Agmatine/putrescine

Phenylalanine Phenethylamine

Aspartic acid Beta-alanine

Glutamic acid Gamma-amino butyric acid

Threonine 2-hydroxypopylamine

Cysteine Beta-mercaptoethylamine

Ornithine Putrescine/spermidine


Biogenic Amines

Ruiz –Capillas. 2004



Inhibition of Meat Spoilage Organisms• ALLINSUR™ M-TC Dry contains an innovative blend of

natural acids and antioxidants

• Recommended application rate 0.75%

• ALLINSUR™ M-TC Dry and the Acid control microbial

spoilage organisms at 0.75% application rate

Enterobacteriacea Lactic acid bacteria Psychrotrophs

SD-16-00123

• Chicken slurry shown, similar performance in Salmon and Turkey slurries



Inhibition of Meat Spoilage Organisms• Synthetic antioxidant containing blend effective

Enterobacteriacea

SD-16-00123



Meat Slurry Preservation-

Biogenic Amines

Kemin internal document SD-16-00123

• Chicken slurry with 0.75% treatment



Meat Slurry Preservation-

Biogenic Amines



Biogenic

Amines

Day 0

Untreated

Day 4

Untreated

Day 4

ALLINSUR

Day 4

Synthetic

Day 6

Untreated

Day 6

ALLINSUR

Day 6

Synthetic

Cadaverine 9 180 15 15 224 19 17

Putrescine 3 98 3 3 127 10 11

Tyramine 13 77 62 88 67 84 97

Spermine 16 24 27 37 24 35 38

Spermidine 10 20 17 19 9 19 11

Histamine 1 8 3 2 14 26 33

Agmatine <1 <1 <1 <1 8 <1 8

Total 52 395 127 164 473 190 215


Natural Meat Slurry Preservation-

TBARS


• Chicken slurry with 0.75% treatment


Treatment ID TBARS (mg/kg)

Day 1

TBARS (mg/kg)

Day 8

Control 1.58 6.19

Acid Control 2.54 13.84

ALLINSUR™ M-TC Dry 1.19 4.75


Meat Slurry Preservation- Oxidation


• Fresh chicken slurry stored at 4oC



Synthetic Meat Slurry Preservation-

Oxidation


• Fresh chicken slurry stored at 4oC



Meat Slurry Preservation

Diet Shelf Life

• 23.5% Chicken Slurry

• Chicken Meal, Chicken fat

• 16% Crude Fat

• 500ppm NATUROX® Plus Dry in core, 0.75% ALLINSUR™ M-TC Dry in slurryCLS project 16N006629-v01, 16N007150-v01, 16N007607-v02, 16N008101-v01, 16N008478-v01, 16N008913-v01, 16N009195-v01

0.0

1.0

2.0

3.0

4.0

5.0

6.0

7.0

0 2 4 6 8 10 12

Per

oxi

de

valu

es (

meq

/kg

sam

ple

)

Time (weeks at 37C)

NPD / Untreated

NPD / Acid only

NPD /ALLINSUR™ M-TC Dry


www.kemin.com/assurancewww.kemin.com/assuranceKemin internal document SD-16-00123

• Palatability of aged, untreated meat slurry (black bars) compared

to aged, ALLINSUR™ M-TC Dry treated meat slurry (orange

bars). Dogs (N=20) showed preference toward kibbles made with

treated meat slurry.

Aged Meat Slurry Preservation-

Dog Palatability



Aged Meat Slurry Preservation-

Cat Palatability

0.482

0.631

0.556

0.00

0.10

0.20

0.30

0.40

0.50

0.60

0.70

0.80

0.90

1.00

Day 1 Day 2 Average

Inta

ke R

atio

Allinsur M-TC Dry Untreated chicken / salmon

Turkey Salmon Chicken/Salmon

• 25% Meat Slurry in recipe

• Palatability of aged, untreated meat slurry (black bars) compared to aged,

ALLINSUR™ M-TC Dry treated meat slurry (orange bars). Meat slurry refrigerated

with either treatment 4 days prior to extrusion

• Cats (N=20) showed no statistical preference toward untreated meat

0.456

0.715

0.586

0.00

0.10

0.20

0.30

0.40

0.50

0.60

0.70

0.80

0.90

1.00

Day 1 Day 2 Average

Inta

ke R

atio

Allinsur M-TC Dry Untreated Turkey

0.561 0.574 0.567

0.00

0.10

0.20

0.30

0.40

0.50

0.60

0.70

0.80

0.90

1.00

Day 1 Day 2 Average

Inta

ke R

atio

Allinsur M-TC Dry Untreated Salmon




Agenda




Challenges


food and pet treats



Prevention of Spoilage in Treats

• Wide variety of product forms

• Biscuits, Raw, high moisture, soft-moist, meat

snacks, formed jerky, sliced jerky, rawhide/natural

chews, bones, etc…

• Inherent product risks• Microbial – Many product forms are at high risk due to

high water activity / high moisture and can be managed

by several interventions

• Sanitation

• Packaging

• Addition of preservation technology



0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0

Water Activity

Rel

ativ

e R

eact

ion

Rat

e

Mo

istu

re

Lipid

Oxidation

Moisture Sorption

Isotherm

Water Activity Affects Biological Activities

Lubuza, T. P. 1971. Kinetics of Lipid Oxidation in Foods, CRC Crit. Rev. Food Technol. 2: 355-405.

Increasing level of Microbial Risk



• Organic acids and their salts are considered inhibitory agents

• Undissociated form penetrates the bacteria cell wall and disrupts

the normal physiology.

• The more undissociated the acid, the greater the disruption

• The greater the disruption, the greater the inhibition

• Impact pH sensitive bacteria: Escherichia coli, Salmonella spp,

C. perfringens, Listeria monocytogenes and Campylobacter

species

Propionate Acetate Lactate Citrate

Organic Acids

Sources:

1. Journal of Applied Bacteriology 1996, 81, 147-1 53, Metabolic activities of Listeria monocytogenes in the presence of sodium propionate, acetate, lactate and citrate., Y.

Kouassi and L.A. Shelef , Department of Nutrition and Food Science, Wayne State University, Detroit, MI, USA

2. Foodborne Pathogens and Disease 2012, 9, 1126-1129. Comparing Organic Acids and Salt Derivatives as Antimicrobials Against Selected Poultry-Borne Listeria

monocytogenes Strains In Vitro. , J.F.R. Lues and M.M. Theron.



Impact of pH on Microbial Effectiveness

pH

Un-dissociated acid (%) Propionic Lactic Acetic

99 2.87 1.83 2.76

95 3.59 2.55 3.48

90 3.92 2.88 3.81

80 4.27 3.23 4.16

70 4.50 3.46 4.39

60 4.69 3.65 4.58

50 4.87 3.83 4.76

40 5.05 4.01 4.94

30 5.24 4.20 5.13

20 5.47 4.43 5.36

10 5.82 4.78 5.71

1 6.87 5.83 6.76

0.5 7.17 6.13 7.06

• Amount of un-dissociated acid determines effectiveness

• The pKa of lactic acid is lower than propionic and acetic

acids, thus more is required to have the same impact on

microbes

pKa = pH

where 50% is

un-dissociated

Pre-14-00062



PREVION™ VC Dry Application RatesTypical

• Potassium sorbate application rate typically ½ PREVION

• PREVION application replaces Phosphoric acid and other

acidifiers

• % Moisture, water activity, and pH all involved in

resistance to mold


Sample Type % Moisture Aw pH

PREVION

Application (%)

Biscuit 10 0.60 6 0.3 - 0.5

Jerky treat 10 0.65 5 0.3 - 0.5

Crunchy cat treat 12 0.60 7 0.3 - 0.5

Diets 9 0.70 7 0.3 - 0.5

Semi moist 20-30 0.6-0.8 5 0.6 - 1


Evaluating Mold Control and Shelf

Life of Treats• Mold Challenge

• Treats are individually placed in petri dishes, then inoculated with

10 µL of a 0,105, 106, and 107 spore/ml of Eurotium spp

• Treats are placed in an incubator set to accelerate mold growth

(28°C, 86-90% Relative Humidity [RH])

• Treats are monitored daily for mold growth using 10-20X

magnification

• Shelf life• ~ 50 grams of treats placed into the KN stock room (ambient

temperature, controlled humidity ~ 50%)

• The bags are then monitored for mold growth daily visually with the

naked eye

• Other Tests• pH (10% solution), water activity, moisture, mold and yeast counts

were tested on incoming treats



Trial #1 Initial DataTable 1. Trial #1: Semi-Moist Pet treats initial test results.

Treatment pH Water Activity % Moisture Mold Counts

(cfu/g)*

Yeast Counts

(cfu/g)

Negative Control 5.58 0.780 21.81 <10 2,600

Cultured Whey 5.67 0.801 25.00 <10 21,000

PrevION™ VC Dry 5.13 0.774 23.22 <10 4,000

* Limit of detection for plate count method is 10 cfu/g.

SD-15-00112



Trial #1 Data: Mold Challenge

SD-15-00112



Trial #1 Data: Palatability

SD-15-00112



Mold Testing Methods

• Days to Mold

• Sample is placed in beaker with mesh top

• Beaker is placed into humidified chamber

• Mold Challenge

• Mold spores applied to treat

PO-16-00012



Testing Methods

Mold Challenge

PO-16-00011



Mold Challenge Shelf Life


Table 1. Trial #1: Semi-Moist Pet treat results.

* Limit of detection for plate count method is 10 cfu/g.

SD-15-00112

Treatment pHWater

Activity% Moisture

Challenged

Days to

Mold

Ambient

Shelf life

Negative

Control5.58 0.780 21.81 5 30 Days

Cultured

Whey5.67 0.801 25.00 5 17 Days

PREVION™

VC Dry5.13 0.774 23.22 30 2 years


MOLD CHALLENGE SHELF LIFE STUDY

0

2

4

6

8

10

12

0 25 50 75 100 125 150 175 200 225 250 275 300 325 350 375

TIME (days)

CO

2 V

AL

UE

(%

)

#1, 9% moisture

#1, 11% moisture

#1, 13% moisture

#1, 15% moisture

#2, 9% moisture

#2, 11% moisture

#2, 13% moisture

#2, 15% moisture

Mold Challenge Shelf Life Study


• 3.3lb/ton Myco Curb added

• #1 = Untreated

• #2 = Myco Curb Dry treatment


Effect of Antimicrobial on Mold Growth in Dry Dog

Food at Elevated Moisture and Water Activity

CO2 Production of Dry Dog Food at 12% Moisture

0% Calcium Propionate

Aw .726

0.15% Calcium Propionate

Aw .729

0.30% Calcium Propionate

Aw .741

0

2

4

6

8

10

12

14

16

18

20

0 50 100 150 200 250

% C

O2

TIME (Days)



Optimizing Mold Inhibitor Performance• Optimize dose and point of application (limit

topical application)

• Mold inhibitors in liquid digests are not adequate

to protect the finished product

• Palatability will not be affected if level and

dispersion are good

• Palatability Intake Ratios (A/A+B; 0.5 = parity)

Propionic

Acid Level

(%)

Dog

Palatability

Intake Ratio

Cat

Palatability

Intake Ratio

0.15% 0.65 0.52

0.30% 0.43 0.27


www.kemin.com/assurancewww.kemin.com/assurance© Kemin Industries, Inc. and its group of companies 2018. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.

The Challenge of Shelf Life

• The value of controlling oxidation and microbial growth is well recognized

• Shelf life risk and risk mitigation is measureable and shelf life targets, in most cases, are achievable

• A shelf life program which includes proper antioxidant application and appropriate microbial control is essential for assuring product safety, quality and customer loyalty


Kemin Has Expertise Along Entire Supply Chain

Food Safety Antioxidants Palatants

SLAUGHTERHOUSES FRESH/FROZEN MEAT

COLLECTION

RENDERING PET FOOD INDUSTRY DOGS & CATS

Health & Nutrition

© Kemin Industries, Inc. and its group of companies 2018 all rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.

Food Safety


THANK YOU


Solutions for Food Safety - Kemin 4 - BR_Ji… · Clifford A. Adams Nutricines, Food Components in...

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