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MEAT CUTTING AND PROCESSING FOR FOOD SERVICE

CONTENTS

Meat Science and Nutrition

Diseases Associated with Meat

There are several diseases well known to both the industry and the general public that are directly related to
all the domestic meat species of beef, pork, lamb, and poultry. These include:

E. coli from ground beef

BSE (bovine spongiform encephalitis) from beef cattle

Trichinosis from pork

Salmonella from poultry

Scrapie from lamb and mutton

In addition, the meat and food industry are vulnerable to a variety of other infectious diseases that can man-
ifest in food processing areas due mainly to poor personal hygiene and processing sanitation practices,
which in turn can develop the growth of bacteria, viruses, moulds, and yeasts.These can then set the
stage for:

Foodborne infection, such as salmonella or trichinosis, caused by ingesting food that is contaminated
with bacteria, parasites, and viruses

Foodborne intoxication, either bacterial, such as E. coli, or chemical, where food has been contami-
nated with toxic chemicals, such as cleaning compounds or pesticides

Two particularly dangerous foodborne bacteria that can cause serious illness require special attention:

Clostridium botulinum, which can develop in vacuum-packaged and canned foods

Listeria monocytogenes, which occurs due to poor cleaning of machines, dirty floors, and drains

Following is a brief overview of the major risks – in terms of bacteria and illnesses – associated with meat
and the meat industry. Some of the bacteria are known to originate from meat; others can and do develop in
food processing areas through unhygienic practices.

BSE (bovine spongiform encephalopathy): commonly known as mad cow disease, a fatal brain-degener-
ative disease (encephalopathy) in cattle that causes a spongy degeneration in the brain and spinal cord. BSE
has a long incubation period, about two-and-a-half to eight years, usually affecting adult cattle at a peak age
onset of four to five years. All breeds are equally susceptible. The disease can be easily transmitted to hu-
mans who eat food contaminated by the brain, spinal cord, or digestive tract of infected carcasses. In hu-
mans, it is known as the variant Creutzfeldt-Jakob disease, and as of June 2014 it had killed 177 people
in the United Kingdom and 52 elsewhere. Controls on high-risk offal (internal organs) were introduced in
1989. The cause was cattle, which are normally herbivores, being fed the remains of other cattle in the form
of meat and bone meal (MBM), which caused the infectious agent to spread. Outbreaks of BSE in Canada
severely crippled Canadian beef exports, which have only recently been restored. Under Canadian law, it is
now illegal to feed cattle MBM. The Canadian Food Inspection Agency (CFIA) strictly controls the
slaughter of all beef animals over the age of 30 months.

Safeguards:

Due to the severity of the disease, the following prevention measures have been implemented at the
harvesting point, which has eliminated any possible transmission of the disease to the public. All pos-
sible infected parts of these animals are removed at the harvesting plant, kept separate from all other
animal waste, and destroyed to safeguard the food supply. The parts removed include the skull, tonsils,
a thick slice of the central backbone including the spinal column from the base of the skull to the
pelvis, and two sections of the small intestines.

Clostridium botulinum: an anaerobic microorganism (it grows without air) which forms spores that exist
over a wide range of temperatures. The organism itself does not cause illness, but the toxin it produces is
one of the most deadly known to humankind. The spores can survive in frozen, raw, and precooked food.
Although it is not a frequent cause of illness, it is considered the most serious to deal with in the food in-
dustry. This nasty organism is found in the intestines of humans and animals and in soil and streams. The
major source of botulinum is swollen and damaged canned products and/or air-tight packages such as vacu-
um-sealed products with low acid foods such as beans, fish, and meats.

Safeguards:

Understand that the spores of the organism are very heat resistant and can survive boiling tempera-
tures.

During any food packaging process, ensure product is heated to a core temperature of 82°C (180°F)
for 20 minutes to kill any toxins.

Clostridium perfringens: an anaerobic organism that produces heat-resistant spores. It also grows in the
danger zone of 4°C to 60°C (40°F to 140°F) and may double in numbers in 10 minutes. This bacterium is
found in intestinal tracts of humans and animals, in sewage, and in manure, and it is considered widespread.
Insects and rodents can also become contaminated. Unwashed hands and dirty clothing are major sources
and carriers of the disease. The main food sources affected by C. perfringens are foods high in proteins
such as fresh meat of all types, deli items, and cooked meats like stews and gravies that have cooled too
slowly.

Safeguards:

Only proper hot holding of cooked foods (above 60°C or 140°F) or rapid cooling in shallow trays to
below 4°C (40°F) can prevent this disease from taking hold.

Heat product above 74°C (165°F) to kill most non-heat-resistant strains.

coli: A bacterium found naturally in the intestines of humans or other animals. The strain common to the
meat and food industry is E. coli 0157:H7. E. coli does not cause a disease and is not considered parasitic
because its source of food is the body waste in the intestinal tract. However, should E. coli gain access to
the kidneys, bladder, or other internal organs, it can become parasitic and produce infections that can turn
fatal. E. coli outbreaks associated with domestic animals (mainly beef) have strained the meat industry
when it has been discovered in ground meat supplies. In addition, E. coli has occurred in milk, cheese, and
related foods as well as in plants and plant products irrigated with contaminated groundwater supplies.

Safeguards:

Understand that E. coli cannot be destroyed by freezing.

Cook products such as ground meat to a core temperature of 71°C (160°F) to kill E. coli.

Follow and enforce good personal hygiene (hand washing) after using the toilet.

Follow industry safeguards to prevent contamination during the harvesting of animals, especially dur-
ing the removal of the hide, which is often covered in fecal matter. (One large harvesting plant in Al-
berta has a state-of-the-art hide wash to help eliminate contamination prior to removal of the hide.)

Take the preventive measure, which should now be a common practice, of carefully trimming meat
surfaces on sub-primals that are near the aitch bone portion of the pelvis and anal canal. These areas
are located on the hip and sirloin, especially on the hindquarters of beef carcasses and pork and lamb
legs.

Listeria monocytogenes: Listeria is commonly found in soil, stream water, sewage, plants, foods made
from milk, and processed foods such as hot dogs and deli meats. It can also be found in uncooked meat and
vegetables and fruit such as apples and cantaloupes. Animals can also be carriers. Contamination may oc-
cur after cooking and before packaging. Listeria is responsible for listeriosis, a rare but potentially lethal
foodborne infection. Listeria can grow in temperatures from 4°C to 37°C (40°F to 96°F), which is human
body temperature. The bacterium is known to cause meningitis, a potentially fatal disease.

Safeguards:

Implement thorough cleaning practices especially for equipment used to slice or needle meats (tender-
ize). This includes fully disassembling equipment, then scrubbing, rinsing, sanitizing, and air drying.

Keep all floors and drains thoroughly cleaned; these areas are often overlooked and are known to be
breeding grounds for listeria.

Institute a deep-cleaning plan for any processing area as part of a sanitation program. This involves
committing to extensive cleaning of the whole work area several times throughout the working year,
including cleaning floors, walls, and drains and the complete disassembly of all equipment.

Scrapie: a fatal disease that affects the central nervous system of sheep and goats. Scrapie is a transmissi-
ble spongiform encephalopathy (TSE). It is similar to BSE, but it is not caused by the animal’s feed. While
the exact cause of scrapie is still unknown, the disease is associated with the presence of an abnormal form
of a protein called a prion. According to Health Canada, there is no known link between scrapie and human
health. However, the CFIA does have a control program in place. The disease seems to present itself differ-
ently in different countries. Wasting and debility (weakness) appear to be more prominent clinical features
in North America, while pruritus (intense itching) remains the most noted clinical feature in Europe.
Scrapie is spread from an infected female to her offspring at birth, or to other animals exposed to the birth
environment, through fluid and tissue from the placenta.

Safeguards:

Scrapie is not known to be transmissible to humans, so any measures in place are to safeguard the
health of sheep stocks.

Salmonella: Foodborne bacteria with 1,300 types known. One of the most severe infections caused by sal-
monella is typhoid fever. The main sources and carriers of salmonella in the food industry are most poul-
try, eggs and cracked eggs, shellfish, raw milk, and service workers with unwashed hands. People and ani-
mals may be carriers without showing any symptoms.

Safeguards:

Cook products to an internal temperature over 60°C (140°F) for 12 minutes to kill salmonella.

Staphylococcus: an aerobic organism (needs air to grow) that causes food poisoning by releasing toxins
into food. It does not form spores. However, it may survive for months in the soil and in a frozen state in
food. The most common carrier is the human body, particularly through skin abrasions, wounds, infected
sinuses, pimples, etc. Raw poultry is also known to be a carrier. Food poisoning usually occurs when al-
ready cooked or easy-to-eat food is re-contaminated with staphylococcus. In the food service industry, sus-
ceptible products are those high in protein, such as custards, cream-filled bakery goods, sauces, meat and
meat products (especially chopped meats), chicken salads, and cheeses. Staphylococcus can grow to enor-
mous numbers on meat without producing changes in colour, odour, or taste if the infected product has not
been stored in the safe temperature zones below 4°C (40°F) or above 60°C (140°F).

Safeguards:

Wash hands frequently, especially after using the toilet and when coughing and sneezing.

Always keep foods stored in the safe temperature zones below 4°C (40°F) or above 60°C (140°F).

Trichinosis: a disease caused by Trichinella (parasitic nematodes, intestinal worms, and roundworms) that
initially enter the body when meat containing the Trichinella cysts (roundworm larvae) is eaten. For hu-
mans, undercooked or raw pork and raw dry cured pork products, such as pork salami, have been most
commonly responsible for transmitting the Trichinella parasites.

Trichinosis is a foodborne infection and is not contagious from one human to another unless infected hu-
man muscle is eaten. However, almost all carnivores (meat eaters) or omnivores (meat and plant eaters),
such as bears, can both become infected and, if eaten, can transmit the disease to other carnivores and om-
nivores. For example, undercooked or raw bear meat can contain living Trichinella cysts. Therefore, if hu-
mans, dogs, pigs, rats, or mice eat the meat, they can become infected. In rare instances, larvae in cattle
feed can infect cattle. There are six species that are known to infect humans. Today, trichinosis has been
virtually eradicated in Canada due to well-managed controls in the Canadian hog industry.

Note: Commercially raised pork in Canada is at low risk of this disease, and it is common now for pork to
be cooked to medium instead of well done. Doing so is safe provided the core temperature of 60°C (140°F)
is held for at least one minute. Pork can also be cooked as low as a core temperature of 54.4°C (130°F) and
held at that temperature for 30 minutes.

Safeguards:

Eliminate the risk of infection through proper cooking of meat.

Cook all wild game meat, pork, and horse meat to an internal temperature of at least 71°C (160°F).

Understand that curing (salting), drying, smoking, or microwaving the meat does not consistently kill
infective larvae.

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Meat Cutting and Processing for Food

Service by The BC Cook Articulation
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