AMI Foundation News

JANUARY 2011 Volume 13 Issue 1

B O A R D Van Ayvazian New CDC Data: Fewer Foodborne Boar’s Head Provisions Co., Inc. Wesley Batista JBS USA, LLC Illnesses Than Previously Estimated Greg Benedict Two new papers released by the Centers for spp (11 percent); Clostridum perfringens (10 American Foods Group, LLC Disease Control and Prevention (CDC) estimate percent), and Campylobacter (9 percent). The J. Patrick Boyle that 9.4 million illnesses, 55,961 hospitalizations leading causes of death by pathogen were American Meat Institute and 1,351 deaths per year are caused by known nontyhpoidal Salmonella spp (28 percent); Rod Brenneman foodborne pathogens — less than previously Toxoplasma gondii (24 percent); Listeria Seaboard Foods estimated by CDC. monocytogenes (19 percent) and norovirus (11 Bill Buckner The data represents the fi rst comprehensive percent). The paper does not attribute foodborne Cargill, Incorporated analysis released by CDC since a 1999 paper illnesses to their food sources. published by Paul Mead, M.D., M.P.H. Mead’s The CDC said that “unspecifi ed agents” also Philip Clemens Clemens Family Corporation analysis estimated that known foodborne widely cause 38.4 million foodborne illnesses, 71,878 cited pathogens caused 14 million illnesses, hospitalizations and 1,686 deaths annually. The Henry A. Davis Greater Omaha Packing Co., Inc. 60,000 hospitalizations and 1,800 deaths. CDC defi nes unspecifi ed agents as “a group of According to the new estimates, the less understood agents” that may be possible Tim Day Bar-S Foods Co. pathogens that caused the most illnesses were causes of foodborne illness, including mushroom norovirus (58 percent); nontyphoidal Salmonella and marine biotoxins and little- (see page 2) Jeffrey Ettinger Hormel Foods Corporation XAMIF Research Neil Genshaft National Health Fresh Mark, Inc. John Griffi n Objectives for White Paper Griffi n Industries, Inc. Highlights Nutritional Tom Hayes 2020 Released Sara Lee Corporation Benefi ts of Meat James H. Hodges The U.S. Department of Health and Human American Meat Institute Services in December released Healthy People The “nutrient density” (amount of Gary Jacobson 2020, the nation’s new 10-year goals and nutrients relative to caloric content) of red Indiana Packers Corporation objectives for health promotion and disease meat is greater than that of poultry and Tim Klein prevention. These national health objectives non-meat proteins, according to an AMI National Beef Packing Co., LLC have been used to guide regulatory and public Foundation-funded white paper prepared by Jim Lochner health policies for more than three decades. the University of Illinois examining meat’s Tyson Foods, Inc. Healthy People 2020 has 42 topic areas nutritional benefi ts. Michael McCain where improvements can be made to affect “Beef, lamb, pork, and poultry all provide Maple Leaf Foods Inc. positive health outcomes. These topic areas 20-30 g of protein/100 calories, however the Dave McDonald include food safety, nutrition and weight status, iron content of poultry is less than half that in OSI Group, LLC physical activity, preparedness, cancer and beef,” noted researchers Susan Brewer, Ph.D., Nick Meriggioli tobacco use among others. The food safety topic R.D. and Terry Hatch, M.D. Kraft Foods, Inc./Oscar Mayer area has six objectives: When comparing meat to soybean David Miniat products, boiled green soybeans and tofu, Ed Miniat, Inc. 1. Reduce infections caused by key researchers noted that the soybean products Mark Moshier contain about half the amount of protein Arrowsight, Inc. pathogens transmitted commonly through food. as red meat and poultry, less iron and no Brian Nilsson XL Foods, Inc. 2. Reduce the number of outbreak- vitamin B12. While corn, rice and kidney related infections due to Shiga toxin- beans contain signifi cantly fewer calories Larry Odom Odom’s Tennessee Pride Sausage, producing Escherichia coli O157, or than the animal protein sources, they also Inc. Campylobacter, Listeria or Salmonella contain less protein and iron, and no vitamin Larry Pope species associated with food commodity B12. Soybeans, black beans, pinto beans and Smithfi eld Foods, Inc. groups. kidney beans contain substantially more iron Mike Townsley 3. Prevent an increase in the proportion than lamb or beef, however, (see page 4) Bob Evans Farms, Inc. (see page 2) Dennis Vignieri Kenosha Beef International, Ltd. AMI Foundation News CDC Releases Goals and Objectives for Health Promotion and Disease (from page 1) of nontyphoidal The targets Salmonella and represent a 10 Campylobacter Progress towards Healthy People percent reduction jejuni isolates of outbreak from humans that Objectives for Foodborne Illnesses cases reported are resistant to to the National 15.19 antimicrobial drugs. 6.8 Outbreak 4. Reduce severe 11.4 Reporting allergic reactions to 13.02 System, CDC food among adults Salmonella 12.3 and State public r 8.5 with a food allergy cte health agencies 0.99 diagnosis. 1 from the baseline 5. Increase the Campyloba 0.6 Incidence in 2009 years of 2005-7.

proportion of 0.34 Healthy People 2010 The 2020 consumers who TEC**O157 0.24 Healthy People 2020 targets and the S 0.2 follow key food baseline numbers steria safety practices. Li 0 4 8 12 16 as cases per year 6. Improve food are also listed *Reported 2009 data are preliminary; FoodNet collects reports of laboratory-confirmed infections, which represent a fraction of the total number of safety practices infections in the population, because many infections are not laboratory confirmed below. **Shiga toxin-producing Escherichia coli associated with foodborne illness in foodservice and retail establishments. Baseline Data 2020 Targets Beef 200 180 The food safety 2020 targets for Objective 1 are based upon a Dairy 786 707 specifi c percent reduction for the pathogen based on the average Leafy Vegetables 205 185 cases of illnesses from 2006-2008 reported to the Centers for Poultry 258 232 Disease Control and Prevention (CDC) FoodNet program. The Fruit and Nuts 311 280 targets for 2020 and the percent reductions, along with the 2010 targets and the most current FoodNet data from are outlined in Full details of the remaining four objectives, as well as the the accompanying chart. complete set of Healthy People 2020 goals, are available at Food Safety Objective 2 is new to Healthy People 2020. www.healthypeople.gov/2020/

CDC Data Confi rm That Food Supply is Safer; Strategies are Working (from page 1) known bacterial pathogens like Aeoromonas, Edwarsiella, Illnesses by Known Foodborne and Plesiomonas. Unspecifi ed agents caused 80 percent of all illnesses and 56 percent of all hospitalizations and deaths. Pathogens Bacterial Parasitic Viral In a press release, the CDC stated that the papers provide 58.1% - norovirus

the most accurate estimate to date about which foodborne 9.0% - Campylobacter spp. pathogens are causing the most illnesses, as well as estimating the proportion of foodborne illness without a known cause. 10.9% - Salmonella “We’ve made progress in better understanding the burden 3,645,773 0.7% - E. coli O157:H7 of foodborne illness and unfortunately, far too many people 5,509,597 1.2% - E. coli, non-O157:H7 STEC continue to get sick from the food they eat,” said CDC Director Thomas Frieden, M.D., M.P.H. 0.0% - Listeria monocytogenes In a teleconference, the CDC said that annual FoodNet

Surveillance monitoring of nine pathogens has shown a 20 232,05 percent annual decline in laboratory confi rmed illnesses. Source: Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson M-A, Roy SL, et al. Foodborne illness acquired in the United States—major “The new data, coupled with FoodNet data trends, confi rm pathogens. Emerg Infect Dis [serial on the Internet]. 2011 Jan [accessed December 27]. http://www.cdc.gov/EID/content/17/1/7.htm what we have known: that our food supply is getting safer every day,” said AMI Foundation President James H. Hodges, Even one foodborne illness linked to meat and poultry products who oversees the Foundation’s food safety research program. is cause for concern and we will not be satisfi ed until our food “The new data tell us that our food safety strategies have supply is even safer,” Hodges commented. been working and we need to sustain our research efforts.

Page 2 | January 2011 AMI Foundation News XFoundation Focus: Ground Beef Research AMIF Continues Long-Term Investment in Improving Beef Safety Shiga toxin-producing Escherichia coli (STEC) research Effi cacy of commonly used antimicrobial compounds on continues to be a signifi cant public health concern to the beef decontamination of Shiga toxin-producing E. coli serotypes industry and the American Meat Institute Foundation will O45, O121, and Salmonella inoculated fresh meat - USDA- continue to invest in research aimed at reducing and eliminating ARS-U.S. Meat Animal Research Center E. coli O157:H7 in fresh beef. The overall objective is to validate effectiveness of antimicrobial This long-term investment in research and the meat industry’s compound treatments on inactivation of STEC and Salmonella proactive actions demonstrating its dedication in providing the (MDR versus non-MDR strains) inoculated fresh beef. This safest product possible were conveyed in a November 2010 letter study will complete other ARS work by adding the other two from AMIF President James H. Hodges to Under Secretary for non-O157 STECS from the CDCs top six and include MDR and Food Safety Elisabeth Hagen, M.D. non-MDR Salmonella Typhimurium and Newport. Since 1999, 25 research projects funded by the Foundation totaling $2 million have focused on E. coli O157:H7 in beef Evaluating the Effi cacy of Commonly used Antimicrobial products. These projects have helped develop new technologies Interventions on Shiga-toxin Producing E. coli Serotypes O26, to reduce microbial hazards in beef products and to gain a better O103, O111, O145 and O157 - USDA-ARS-U.S. Meat Animal understanding of the taxonomy of microorganisms to select or Research Center create innovative antimicrobials for industry use. This research aims to validate the effectiveness of hot In 2006, the Foundation began to include the non-O157:H7 water, lactic acid, peroxyacetic acid, and other commercial STECs in its research priorities. This culminated in 2009 with antimicrobials on the inactivation of STEC inoculated fresh beef. the funding of AMIF’s fi rst research project dealing with sources of non-O157 STECs. As USDA’s Food Safety and Inspection In addition to research, the Foundation and AMI members Service (FSIS) has narrowed its focus on specifi c STEC strains believe food safety is further improved through adoption of in addition to O157:H7, so too has the Foundation. This decision recommended practices and education programs and have was the next logical step to understanding better how E. coli developed a best practices document for consideration when O157:H7 and STECs colonize in the same live animal, potentially manufacturing retail ground beef patties. A curriculum focusing contaminate the same products, and to determine if the same on the safe production of ground beef, has also been developed antimicrobial interventions work equally well for all strains. by AMI member experts. During the evaluation of its 2009-2010 request for proposals, the Foundation determined a need for a more focused approach to food safety research on STECs. As a result, a special AMIF Safe Ground Beef supplemental request for proposals was distributed to the research community in January 2010. This has led to funding at three Production Workshop Slated institutions. Projects currently under way include: for February 2-3, 2011 Antimicrobial interventions/application methods for the The inaugural AMI Foundation ground beef safety reduction of E. coli O157:H7 and Salmonella in beef trimming workshop will be held on February 2-3, 2011, at the and/or ground beef - University of Arkansas, Safe Foods Marriott Country Club Plaza in Kansas City. International This workshop will be led by industry experts The main focus of this research is to utilize and validate who will share their experiences and knowledge antimicrobial properties of peroxyacetic acid, novel organic on the production of ground beef products within a acids alone or in combination with a non-ionic surfactant on beef preventative food safety system. During this workshop, trimmings against E. coli O157:H7 O26, O103, O111, O121, participants will hear detailed case studies about ground O45, and O145 and Salmonella Typhimurium DT 104, Newport beef production and food safety challenges and how MDR-AmpC. companies have tackled them. The workshop agenda is structured to permit extensive Evaluation of chemical decontamination treatments for beef discussion with fellow attendees in an effort that trimmings against E coli O157:H7, non-O157 shiga toxin- participants return to their companies armed not just with producing E. coli and antibiotic resistant and susceptible theory, but with practical, new ideas and information that Salmonella Typhimurium and Salmonella Newport - Colorado can be implemented. State University Topics include: achieving regulatory compliance, The objective of the proposed study is to determine whether design of ground beef patties, understanding risk, interventions known for reducing E. coli O157:H7 contamination developing a supplier specifi cation, verifi cation and on beef trimmings are also effective against E. coli O157:H7, testing and lot and traceability. non-O157 STEC (O26, O45, O103, O111, O121, and O145), and For additional information on this new workshop, visit parent and derived Salmonella Typhimurium and Salmonella the Events/Education section of www.meatami.com. Newport strains.

Page 3 | January 2011 AMI Foundation News AMI Foundation White Paper Highlights Nutritional Benefi ts of Meat (from page 1) meat products contain heme iron, while that in vegetable protein greater than 4 mg glutamic acid/100g while plant foods contain sources is in the non-heme form. Absorption of heme iron is signifi cantly less, particularly beans (less than 2 mg/100g). Low effi cient while that of non-heme iron is not. Zinc and niacin vitamin B6 intake is also associated with impaired immune are required for a number of enzymes in the energy production function. Meat, poultry and fi sh are generally good sources of pathways. vitamin B6 (greater than 0.3 mg/100 g) while most plant-derived “The majority of the zinc and niacin in the American diet are foods contain considerably less. derived from meat, poultry and fi sh,” the report stated. “Vitamin While it has been suggested that increasing iron stores B12 is required for the formation of red blood cells and for from iron derived from red meat initiates oxidative damage fatty acid metabolism in the formation of the myelin sheath and infl ammation via free radicals, this white paper noted that surrounding nerves. It is found in essentially all animal food increasing red meat intake can reduce leukocyte counts, and sources, particularly in fi sh, milk, eggs, meat, poultry and liver, pointed to some that studies suggest decreased (rather than but not in vegetable foods.” increased) oxidative stress and infl ammation when lean red meat Regarding amino acid balance (5 percent lysine, 3.5 percent intake is increased at the expense of dietary carbohydrate-rich sulfur-containing amino acids, 4 percent threonine, 1 percent foods. tryptophan and 7 percent leucine) the study noted that lamb, The white paper also addressed the growing body of research pork, chicken breast, turkey breast, tuna and salmon meet all the indicating that dietary protein intakes above the RDA help requirements while beef meets the proportional requirements with maintain muscle function and mobility. the exception of tryptophan. Soybeans (boiled, mature), black “Dietary leucine appears to have a particular function in that beans and kidney beans meet all the proportional requirements it enhances muscle growth by stimulating mammalian protein except the sulfur-containing amino acids. Pinto beans and split synthesis. Meat, poultry and fi sh are typically excellent sources peas meet all except for the sulfur-containing amino acids and of leucine, isoleucine and valine suggesting that they would threonine. The most commonly defi cient proportional essential enhance muscle protein synthesis. Meat and poultry products amino acid among the vegetable-based protein sources are the contain more than 2 g leucine/100g of food while most beans and sulfur-containing amino acids. cereal grains contain less than 1g leucine/100g,” the study stated. The study also examined glycemic response, the increase in In conclusion, the white paper highlighted the positive blood glucose after consuming a food. correlation has been reported between diets containing animal “The concept of the Glycemic Index has been controversial protein source foods, iron, zinc and cognitive performance. because it refl ects how quickly a food raises blood sugar levels, Animal protein also contributes choline and carnitine which but it does not take into account the total carbohydrate content appear to affect/maintain cognition. in a serving of the food, which is an important component of The complete white paper is available at www.amif.org. the glycemic response. However, animal-derived muscle foods contain no carbohydrate, so they do not increase blood sugar. In addition, dietary protein signifi cantly reduces the glycemic AMIF to Host Worker Safety, response of carbohydrate. Vegetable protein sources contain varying amounts of carbohydrate which must be considered in the Human Resources and the total glycemic load of the food,” researchers wrote. Environment Conference Meat Protein Benefi ts March 9-10 in Kansas City Some have theorized that animal protein intake demineralizes bone due to its effects on urinary calcium excretion. However, according to the white paper, there is no consistent evidence The AMI Foundation Worker Safety, Human Resources for superiority of one type of protein over another on calcium and Environment Conference will be held March 9-10, metabolism, bone loss prevention or fracture risk reduction, 2011, at the Hyatt Regency Crown Center, Kansas City. however total protein does appear to be positively related to bone Conference sessions will focus on critical topics that loss prevention. However, researchers noted that while plant- address the needs professionals working in the worker based diets are often high in phytate and fi ber content, which safety and human resources arenas. decrease iron, zinc, and calcium bioavailability, they lack vitamin For the third year, this conference features a track on B12, are of low energy density, and contain poorer quality protein key environmental issues for the industry. Participants will than diets that contain some animal-based products. learn how the industry is dealing with natural resource “This over-all lack of nutrient availability and protein quality conservation, climate change and federal regulation on the may have a greater impact on bone health than any one factor environment. alone,” the report stated. For more information, visit the Events section of www. meatami.com. When examining impaired immune responses (cell-mediated immunity, phagocyte function, cytokine production, secretory antibody response, antibody affi nity, and the complement system), researchers found red meat and poultry contain Page 4 | January 2011 AMI Foundation News XAMIF Research Study Further Validates Guinea Pigs as Surrogates for Human Listeriosis University of Georgia researchers have L. monocytogenes, to identify biomarkers from maternal liver and spleen, concluded that guinea pigs are effective of L. monocytogenes infection and placenta, fetal liver and brain. Using surrogates for humans when evaluating to use that information to refi ne the fl uorescent microscopy, researchers also the risk of low does exposure to Listeria dose response curve, and ultimately demonstrated that the gfp maintained its monocytogenes. The AMI Foundation the human health risk assessment for fl uorescence throughout the experimental funded the research. exposure to L. monocytogenes. The procedure including and in culture without To investigate the pathogenicity of L. study’s specifi c objectives were: (1) to antibiotic pressure. Biomarkers of L. monocytogenes, researchers Mary Alice use L. monocytogenes labeled with green monocytogenes infection were identifi ed Smith, Ph.D. and Joseph Frank, Ph.D. fl uorescent protein (gfp) to examine the including hepatic lesions, placental used pregnant guinea pigs as an animal dose-related invasion of maternal liver, apoptosis, and changes in cytokine levels. model for human listeriosis (Williams maternal spleen, placenta, fetal liver and L. monocytogenes cells invaded et al, 2007) demonstrating that maternal fetal brain in guinea pigs, (2) to identify maternal tissue in pregnant guinea pigs exposure to high concentrations of L. sublethal biomarkers for L. monocytogenes treated with 102 L. monocytogenes CFU; monocytogenes resulted in the pathogen infection at low doses, and (3) focusing yet there was no fetal invasion. Exposure crossing the intestinal barrier, colonizing on the low dose area of the dose response to L. monocytogenes at an early gestation maternal and fetal tissues and eventually curve, to develop a dose response curve did not affect invasion of maternal or fetal resulting in stillbirths, the same as seen in for the sublethal endpoints and ultimately tissues. Using data from two previously humans. compare these dose response curves to established animal models, the guinea To be useful in assessing human risk those from primates and the FDA/USDA/ pig and nonhuman primate, researchers 7 from exposure to L. monocytogenes, CDC human risk assessment. calculated LD50 values of 10 CFU which data were needed for exposure to low Using the pregnant guinea pig model, is similar to the estimate from the FAO/ concentrations. The overall objective researchers showed that following WHO (1.9 x 106 CFU) but unlike the 1013 of this project was to conduct studies ingestion of gfp-labeled L. monocytogenes, CFU estimation by the FDA/USDA/CDC investigating exposures to low doses of they were able to isolate the pathogen The fi nal report is available at amif.org.

IOM Report on Front-of-Pack Labeling Identifi es Target Population, Merits The appropriate target of Front-of-Package (FOP) labeling 3. It is useful to declare calories. is the general population, and FOP can help consumers identify 4. Calories, saturated fat, trans fat, sodium and serving size foods based on nutrients consistent with the Dietary Guidelines for should be shown because they are most closely related to Americans, said the The Institute of Medicine (IOM) in its report chronic health outcomes (i.e. obesity, hypertension). on Phase I of its Examination of Front-of-Package (FOP) Nutrition 5. Insuffi cient evidence exists to include the following on the Rating Systems and Symbols. FOP since they are present on the Nutrition Facts Panel: Phase I focused on the elements of nutrition rating criteria and total fat, cholesterol, protein, fi ber, vitamins and minerals, science underlying FOP systems. This examination was conducted added sugars, etc. on behalf of the Centers for Disease Control and Prevention (CDC) 6. Displaying the information in nutrient specifi c or and the Food and Drug Administration (FDA) at the direction of summary indicator are the preferred methods (ex. amount Congress. per serving, amount of daily value, low, medium, high; The IOM committee was tasked with identifying front-of- numerical value or number of symbols to indicate package systems being used by manufacturers, supermarkets, nutritional quality of product). health organizations, and governments in the United States and These conclusions will infl uence Phase II of the study which abroad; considering the purpose and overall merits of front-label focuses on consumer understanding of front-of-package systems, nutrition icons; identifying the criteria underlying the systems more specifi cally the potential benefi ts of a single, standardized and evaluate their scientifi c basis; considering advantages and front-label food guidance system regulated by FDA and which disadvantages of various approaches for adults and children; and, icons are most effective with consumer audiences. Phase II will using knowledge gained from its compilation and assessment of develop conclusions and recommendations about the systems and front-of-package systems, plan the second phase. icons that best promote health and how to maximize their use. The committee evaluated more than 20 systems in three The fi rst meeting of Phase II was held in late October 2010. The half day meeting was presented in three sessions: recent consumer categories – nutrient specifi c, summary indicator and food group. research on front of pack systems and symbols; additional consumer Six conclusions the committee reached: research issues and public comment. The Phase II report is expected 1. The appropriate target is the general population. Special to be publicly released in September 2011. subpopulations (i.e. children) are not the focus. Additional information about both phases of the IOM study is 2. FOP can help consumers identify foods based on nutrients available at www.iom.edu/Activities/Nutrition/NutritionSymbols. consistent with the Dietary Guidelines for Americans. aspx.

Page 5 | January 2011 AMI Foundation News XAMIF Ongoing Research E. coli

Investigator Institution Project Title Norasak USDA-ARS-U.S. Meat Evaluation the Efficacy of Commonly used Antimicrobial Interventions on Shiga Kalchayanand, Animal Research toxin Producing E. coli Serotypes O26, O103, O111, O145 and O157 Terrance Arthur, Center Joseph Bosilevac, John Schmidt, Steve Shackelford, Tommy Wheeler Fred Pohlman, University of Arkansas, Antimicrobial interventions/application methods for the reduction of Escherichia Steven Ricke, Palika Safe Foods coli O157:H7 and Salmonella in beef trimming and/or ground beef Dias-Morse, Anand International Mohan, Sara Milillo, Peggy Cook, Karen Beers John Sofos, Hua Colorado State Evaluation of chemical decontamination treatments for beef trimmings against Yang, Ifigenia University Escherichia coli O157:H7, non-O157 shiga toxin-producing E. coli and Geornaras, Kendra antibiotic resistant and susceptible Salmonella Typhimurium and Salmonella Nightingale, Keith Newport Belk, Dale Woerner, Gary Smith Norask USDA-ARS-U.S. Meat Efficacy of commonly used antimicrobial compounds on decontamination of Kalchayanand, Animal Research Shiga toxin-producing Escherichia coli serotypes O45, O121, and Salmonella Terrance Arthur, Center inoculated fresh meat Joseph Bosilevac, Dayna Brichta- Harhay, John Schmidt, Steven Shackelford, Tommy Wheeler

Listeria monocytogenes

Investigator Institution Project Title Phil Crandall, John University of Arkansas Cost Effective Treatments to Minimize In-Store Deli Meat Slicer Cross Marcy, Steve Ricke, Contamination of Ready-To-Eat Meats by Listeria monocytogenes, Phase II Mike Johnson, Betty Martin, Corliss O’Bryan, Sara Rose Milillo Sophia Kathariou, North Carolina State Genetic Attributes Associated with the Ability of Different Serotypes of Listeria Dana Hanson University monocytogenes to Colonize the Meat Processing Plant Environment and to Contaminate Read-to-Eat Meat Products (Chicken, Turkey, Pork and Beef) Richard Agricultural Research Role of Protozoa in the Persistence of Listeria monocytogenes in a Ready-to-Eat Meinersmann, Mark Service, USDA, Poultry Processing Plant Berrang, Tim University of Georgia Hollibaugh, Joseph Frank Amy Wong, Charles University of Formation, Survival, and Virulence of Stress-induced Filamentous Listeria Kaspar, Charles Wisconsin monocytogenes Czuprynski Robin Kalinowski, Silliker Inc., Food Validation of Quaternary Ammonia for Control of Listeria monocytogenes in Erdogan Ceylan Science Center Ready-to-eat Meat and Poultry Plants

Page 6 | January 2011 AMI Foundation News Salmonella

Investigator Institution Project Title Michael Doyle, Tong University of Reduction of E. coli O157:H7 and Salmonella in Ground Beef Zhao Georgia John Sofos, Ifigenia Colorado State Development of an Intervention to Reduce the Likelihood of Salmonella Geornaras, Jarret University Contamination in Raw Poultry Intended for use in the Manufacture of Frozen, Stopforth, Dale Woerner, Not Ready-to-Eat Entrees Keith Belk, Gary Smith

Diet and Health

Investigator Institution Project Title J. Scott Smith, Terry Kansas State Analysis of Heterocyclic Amines (HCAs) Formation in Various Cooked Meat Houser, Melvin Hunt University Products 1 Ellin Doyle University of Understanding Sodium Replacements from a Food Safety and Health Risk Wisconsin Perspective Dominik Alexander Exponent, Inc. Processed Meat Intake and Stomach Cancer 1 Co-funded with the National Pork Board

Other Food Safety

Investigator Institution Project Title Randy Wehling, Michael University of Evaluation and Analysis of Meat Products Contaminated by Low Levels of Zeece, Harshavardhan Nebraska Ammonia Thippareddi Ellin Doyle, Amy Wong, University of Causes of Human Methicillin-Resistant Staphylococcus aureus (MRSA) from All Faye Hartmann Wisconsin Food and Non-Food Vectors (White Paper) XScience Soundbites Study Validates Use of Sprays ASC, respectively. CFU (range 1 to 9 CFU), respectively. in Reducing E. coli O157:H7 Journal of Food Protection. 73 (12): 2169- The study also examined the effect of and Salmonella 2179. background aerobic plate count (APC) bacteria and fat content effects on the A new study by Texas Tech University Study Examines the Ability to detection of E. coli O157:H7. At APC has validated the effectiveness of lactic Detect E. coli O157:H7 at Low concentrations below 6 log CFU/g, the acid bacteria (LAB), acidifi ed sodium Concentrations rapid methods detected all beef trim chlorite (ASC), and lactic acid (LA) Due to the nonuniform distribution samples inoculated with 26 CFU of E. sprays in reducing E. coli O157:H7 and of E. coli O157:H7 cells in a 1 CFU/mL coli O157:H7 per 65 g. At an APC of Salmonella on non-intact meat products. suspension, a minimum of 3 CFU/mL 6.7 log CFU/g, culture, BAX-MP, and The study examined the use of these may be more effective in order to avoid a GDS detected 100, 75, and 13 percent, sprays on choice strip loins pieces large number of noninoculated samples, respectively, of inoculated samples. intended for either mechanical blade according to a new study by the U.S. Neither commercial method detected tenderization or injection enhancement Department of Agriculture’s Agriculture E. coli O157:H7 in the samples when with a brine solution after an aging period Research Service. APC was 7.7 log CFU/g, whereas culture of 14 or 21 days at 4.4 C under vacuum. Currently, testing programs require was able to detect 63 percent of E. coli After the mechanical process, translocation the ability to detect E. coli O157:H7 in O157:H7 in the samples when APC was of E. coli O157:H7 and Salmonella samples of beef trim or ground beef levels at this concentration. Increased fat content Typhimurium DT 104 from the surface as low as 1 CFU/375 g. correlated with decreasing recovery of into the internal muscles occurred at However, this study’s results show immunomagnetic separation beads, but levels between 1.00 and 5.72 log CFU/g, that half of all samples received no cells this was not observed to interfere with compared with controls. LAB and LA when 1 CFU was the target concentration detection of E. coli O157:H7. reduced internal E. coli O157:H7 loads and that targets greater than 3 CFU were The results provide caveats for up to 3.0 log, while ASC reduced the much more reliable. Detection by culture situations where temperature abuse may pathogen 1.4 to 2.3 log more than the isolation and two commercial assays, have occurred or when the samples being control (P , 0.05), respectively. Salmonella Qualicon BAX-MP and BioControl GDS, tested are of varying fat percentages. Typhimurium DT 104 was also reduced detected 94 percent (± 11 percent), 92 internally 1.3 to 2.8, 1.0 to 2.3, and 1.4 to percent (± 10 percent) and 92 percent (± Journal of Food Protection. 73 (12): 2180- 1.8 log after application of LAB, LA, and 7 percent) of samples inoculated with 5.4 2188. Page 7 | January 2011 AMI Foundation News XNutrition News Corner Study: No Link Between Red and unchanged since 1957 according to a new do not appear to be independently Processed Meats and Prostate study by Harvard University. associated with a higher risk of breast Cancer Thirty-eight 24-hour urine sodium cancer, according to a new review and excretion studies, published between 1957 meta-analysis of large studies on red There is no independent positive and 2003, were analyzed by a multivariate and processed meats and breast cancer association between the consumption random-effects model. Sodium excretions published in Nutrition Research Reviews. of red or processed meats and the were found to be unchanged throughout The meta-analysis utilized data from the development of prostate cancer, according the study years. In the last 50 years, Pooling Project, a large collection of data to a new meta-analysis of large scale Americans were found to consistently from eight cohort studies, combined with prospective studies on red and processed consume 3526 mg of sodium per day. data from nine studies published between meats and cancer published in the Researchers did note that sodium levels 2004 and 2009 and one study published in Nutrition Journal. exceeded the recommended sodium intake 1996. Several large epidemiologic levels of 2,300 mg/day for adults and The study’s researchers, from Exponent investigations of meat intake and prostate 1,500 mg/day for those who are at risk or Health Sciences Practice and Emory cancer have been published over the have high blood pressure. University, concluded that, “Overall, past decade. Researchers, led by Dr. These results were similar to international weak positive summary associations were Dominik Alexander, Ph.D. of Exponent sodium intake fi ndings as highlighted in observed across all meta-analysis models, Health Sciences Practice, conducted a the editorial “Science Trumps Politics: with the majority being non-statistically meta-analysis of prospective studies to: 1) Urinary Sodium Data Challenge signifi cant.” estimate the summary associations between U.S. Dietary Sodium Guideline,” red meat and processed meat and total accompanying the Harvard study in the Nutrition Research Reviews.2010 (23): prostate cancer; 2) evaluate associations November issue American Journal of 349–365. among men with advanced disease; 3) Clinical Nutrition. David McCarron, one estimate dose response trends; 4) evaluate of the editorial authors, analyzed urinary XStaff on the Move potential sources of heterogeneity; and 5) sodium excretion data from 19,000 people assess the potential for publication bias. taken from 1984-2008 from 38 different AMI Senior Vice President of Public The researchers analyzed 26 studies countries. “The current report extends Affairs and Member Services Janet -- 15 on red meat and 11 studies our observations by documenting that, Riley delivered two talks on “Meat Myths and Facts” to Certifi ed Angus investigating processed meats and cancer likewise, all the efforts in the United States Beef staff and to local producers, risk – and concluded that consumption of over the past three decades have had no packers and university experts during red or processed meats overall have no effect on the population’s sodium intake,” a trip to Ohio in December. association with prostate cancer. McCarron stated. “The results of this meta-analysis are McCarron suggested that sodium not supportive of an independent positive “is not a readily modifi able nutritional association between red or processed meat parameter for the population at large. intake and prostate cancer,” researchers Furthermore, a substantial body of concluded. research in humans provides evidence AMI Foundation Contacts In the review, the authors note that as to why this latest attempt to modify All AMI Foundation staff can be reached at: additional studies are needed to fully the general population’s sodium intake is 1150 Connecticut Avenue, NW, 12th Floor, evaluate any potential associations doomed to failure.” Washington, D.C. 20036 Phone: 202-587-4200 between consumption preferences, dietary Earlier this year, two Institute of mutagens and prostate cancer. Medicine reports outlined strategies for James H. Hodges Janet M. Riley The paper, published in Nutrition reducing sodium intake in Americans. In President Senior Vice Journal Volume 9, Issue 50, can be found June, the 2010 Dietary Guidelines Advisory jhodges@meatami. President com Public Affairs & in its entirety at http://www.nutritionj.com/ Committee recommended in their technical Member Services content/9/1/50. report to the Departments of Agriculture Susan Backus [email protected] Director of Research and Health and Human Services that sbackus@meatami. Study: Sodium Levels in sodium levels for American adults be Dave Ray com Vice President, Americans Virtually Unchanged lowered to from 2,300 to 1,500 mg/day. Public Affairs American Journal of Clinical Nutrition Betsy Booren, [email protected] Since 1957 Ph.D. Despite the commonly held belief that 2010 92(5): 1005-06 Director of Scientifi c Tonya Allen sodium consumption has increased in the Affairs Manager, Public last 20 years and the decades of public Review Finds No Scientifi c bbooren@meatami. Affairs education efforts warning Americans Consensus Linking Processed com tallen@meatami. com about adverse health risks associated with Meat Intake and Increased consuming high sodium diets, sodium Breast Cancer Risk intake levels have remained virtually Red meat and processed meat intake

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