Cost-Effective Pathogen Reduction Strategies and Food Safety Training for Small and Very Small Meat Processors in Georgia

Non-Technical Summary: <BR>While large meat processors rely on multiple antimicrobial treatments to reduce or eliminate pathogens, small and very small processors depend on hygienic carcass dressing practices as the sole means for reducing the prevalence of foodborne pathogens. Thus, there is an imperative need to develop an ideal processing intervention treatment or a combination of treatments applicable to small and very small processors, and to provide training and outreach programs to educate them in these food safety practices. This study aims to improve processing operation methods in small and very small meat plants to enhance meat product safety. Goat will be used as a model animal for this project. However, if successful, the same treatments can be used for other species of animals processed in small and very small meat processing plants. By integrating extension activities with research and directing these efforts to small and very small goat meat processors, we will assist this group of processors in improving the microbial safety of goat meat. The significance of this project to Georgia's agriculture is the enhanced safety and marketability of meat products. The project involves a consortium of three universities and a partner from the industry. <P> Approach: <BR> A variety of methods have been developed to reduce the levels of bacterial contamination on carcasses. However, there are no published data available on pre-slaughter spraying treatments such as salt-water, ozonated water, and electrolyzed water (EO) to reduce foodborne pathogens on chevon carcasses. The ultimate objective of this project is to identify suitable and cost-effective pre-slaughter spraying treatments and provide food safety training for small-scale meat processors in Georgia. Small home scale and low-cost equipment that are commercially available will be used to generate electrolyzed (EO) and ozonated water. The efficacy of various spray-washing solutions (EO and ozonated water) produced by these low-cost equipment in reducing foodborne pathogens on goat skin will be evaluated. Experiments will be carried out to determine the effect of pre-slaughter spray-washing stress on goat meat quality. The cut surfaces of chevon samples will be evaluated visually by an eight-member trained panel. Instrumental color values will be determined. Cuts will be assessed for Warner-Bratzler shear force values. The data will be analyzed as a randomized complete block design using the General Linear Models procedures in SAS. Meaningful interactions will be investigated and all independent variables of significance will be reported. At least twenty small and very small goat meat processing operations in Georgia will be surveyed to determine the current antimicrobial intervention practices. Food safety training materials such as videos and brochures will be developed and disseminated to potential users. Two workshops will be developed and conducted to train processors and county agents on food safety and intervention technologies. The summary report prepared by the PI at the end of each experiment will be evaluated by an evaluation team comprising of all the collaborators of this project and at least two external members not related to the project. The project will actively involve and train minority undergraduates (through part-time employment and laboratory coursework) and a graduate student in food safety.