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Inactivation of E. coli in UCFMRecommendationsTo provide benefit from this study to the smallgoods industry we recommend:• that the results of this report be disseminated both to industry and regulators. Thoughimperfect, the quantitative data presented provides regulators and industry with anobjective basis to begin to evaluate UCFM processes, some of which are ‘probably safe’and others clearly ‘potentially dangerous’. By providing some objective bases forassessment, this report should enable regulators and producers to co-operate to achievetheir respective aims• that, given the inability of many processes currently used in Australia to satisfy therequirements of Clause 60A, that the utility of this prescriptive regulation be reconsideredand that consideration be given to specification of an appropriate Food Safety Objectivefrom which appropriate guidelines or HACCP schemes can be developed• that further research 1 be undertaken to develop a better model of the microbial ecology ofUCFM production. Using that model inactivation during production will be able to beassessed, or processes can be redesigned intelligently to satisfy the Food SafetyObjective proposed aboveThe report provides an extensive review and analysis of published literature, and publishedand unpublished results of MLA-supported studies in Australia. We did not seek to makerecommendations for changes to processes that could result in compliance with the 3-log killrequirement, although some are alluded to within the text as examples.1A program of research designed to achieve these goals is detailed in the report.Page 6 of 59
Inactivation of E. coli in UCFMAcknowledgments• Completion of this report was greatly assisted by the results of two studies funded inwhole or large part, by Meat and Livestock Australia or Meat Research Corporation andundertaken by Food Science Australia (Meat Research Laboratory). Those studiesinvolved extensive investigations of the effects of various processing variables,experimental variables and strain differences. While the results of those studies were notessential to the findings of the current report, the results and detailed descriptions ofexperimental treatments provide a very valuable source of data to support, refine andexemplify our conclusions.• Similarly, researchers and post-graduate students at the University of Tasmania, Schoolof Agricultural Science provided as yet unpublished material, or material which is ‘inpress’. Insights from those studies, also supported in whole or part by Meat andLivestock Australia, and from the students themselves were invaluable to the completionof this report. Their contributions are gratefully acknowledged.• The assistance of Ms. Anne Naco of the Australian and New Zealand Food Authority inobtaining permission to draw on manufacturer’s descriptions of their processes isacknowledged, as is the support and feedback during the preparation of this report of Dr.Karen Krist of Meat and Livestock Australia and Dr. John Sumner.Page 7 of 59
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