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1. Food Safety (Microbiology, Sanitation and HACCP) Frank T. Jones Extension Poultry Specialist Cooperative Extension Service University of Arkansas Fayetteville, AR

4. Kill Organisms Exclude Contamination Prevent Multiplication Sanitation Basics

5. Fungi Molds Yeasts Microorganisms Bacteria Viruses

9. Bacterial Reproduction – Binary Fission Generation Time 409,600 13 819,200 14 1,638,400 15 51,200 10 102,400 11 204,800 12 25,600 9 12,800 8 6,400 7 3,200 6 1,600 5 800 4 400 3 200 2 100 1 Cell Numbers Generation 21.3 14.2 7.1 2.4 Hours from 100 to 1 Million 90 60 30 10 Generation Time (Min)

13. Basic Virus Structure Genetic Material (DNA or RNA) Protein Coat Tail Fibers Hollow Protein Tail

17. Foodborne Hazards Hazard Est. Cases Deaths Norwalk virus 23,000,000 na Campylobacter 2,453,926 0.1% Salmonella 1,412,498 0.8% C. perfringens 248,520 .05% S. aureus 185,060 .02% E. coli O157:H7 73,480 .83% L. monocytogenes 2,518 20% C. botulinum 58 8.6% (Centers for Disease Control and Prevention, 2001)

26. Moisture is often THE SINGLE Most Important Factor in Determining Microbial Growth

30. Moisture Migration in Food

31. 12% 12% 12% 12% 12% 12% 12% 12% 12% 16% 16% 13% 16% 13% 13% 10% 10% 10% 20% 20% 12% 20% 12% 12% 8% 8% 8% Moisture Migration in Feeds

32. From Headley 1969

33. From Headley, 1969

34. From Jones et al. 1982

35. How Feeds Age on Farm Birds prefer to eat pellets rather than fines Concentration of Fines Feed older than average and high in fines

39. Disinfectant Types and Qualities Can be corrosive Low Low Kills effects Wide no spores Hypochlorite May stain clothing, porous surfaces Low Mod Reduces effects Wide no spores Iodophors Limited residual, Mod corrosive Low Mod Kills effects Mod. No spores Oxidizer Gets everything, but can be highly toxic Mod Mod Limits effects Wide Aldehyde Good residual activity Low Mod Little to none Wide no spores Phenolic Soaps, detergents and hard water limit effectiveness Low Low Reduces effects Limited no spores QAC (Quaternary Ammonia Compounds) Non Corrosive, Fire Hazard, conc 70-95%, Low Exp Reduces effects Wide no spores Alcohols Comments Human Toxicity Cost Organic Mattter Effect Activity Type

40. A Broad Look at Disinfectants Clean surfaces Hydrogen Peroxide, Peracetic Acid Oxidizer Fumigation, clean surfaces Formaldehyde, Glutaraldehyde Aldehyde Hatcheries, Equipment, Footbaths Lysol, Pine-Sol, Cresi-400, Environ, Tek-Trol Phenolic Hatcheries, with some soaps Roccal, Germex, Hi-Lethol, San-O-Fec, Warden, Zephiran QAC (Quaternary Ammonia Compounds) Water, Hands, Equipment, Walls Betadine, Iofec, Isodyne, Tamed Iodine, Weladol Iodophors Water, Clean surfaces Chlorox, Chloramine-T, Halazone Hypochlorite Small objects, hands Rubbing Alcohol, Isopropyl, Ethanol Alcohols Uses Examples Type

42. Bacterial Counts from Poultry Water Systems From: Watkins. 2003

43. Used with permission from: The Center for Biofilm Engineering at Montana State University – Bozeman http://www.erc.montana.edu/CBEssentials-SW/bf-basics-99/bbasics-01.htm

44. Used with permission from: The Center for Biofilm Engineering at Montana State University – Bozeman http://www.erc.montana.edu/CBEssentials-SW/bf-basics-99/bbasics-01.htm

45. Biofilm in a Municipal Water Line

46. Water Line Cleaners for Use Once a Week When Birds are Present ¼ teaspoon per gallon of water 1 oz per gallon of water ½ teaspoon per gallon of water ½ teaspoon per gallon of water Iodine (18.05%) White Household Vinegar Household Bleach Clear Household Ammonia

47. Cleaning Closed Watering Systems with Birds in the House Meter stock solution at 1 oz / 128 oz (gal) water Prepare a stock solution 2 oz per gallon 128 oz per gallon 6 oz per gallon 6 oz per gallon Iodine (18.05%) Clear Vinegar Household Bleach Clear Household Ammonia

48. Basic Steps in Poultry Processing Pre-slaughter Immobilize Feather Removal Evisceration Chilling Further Processing or Packaging Kill Line Evisceration Line Separation Wall Air Flow

50. Loblolly Pine Birch 100 μ Staphylococcus - 1.0 μ Clostridium - 0.4 x 3 μ Treponema 0.2x 11 μ Wood Should be Avoided in Processing Areas

51. Sanitizers for Food Contact Surfaces Co, Cu, Ti, Mishandling Danger, Concentrate Odor Broad Act., Degrade, Non Corrosive, Temp. Tolerant Peroxy Acid Low Temp., Corrosive Broad Act., Stable, W/ Organic Matter, High Temp Carboxylic Acid Cost, pH Stable, W/ Organic Matter, Non Corrosive, Odorless Acid-Anionic Low temps, Hard water, Little effect on gram negative bacteria Stable, Innocuous, Some Residual QAC Stains, Hard water, Temps (High & Low), Odor, Cl cheaper Broad Act., Low Tox., Stable, Color, Good Residual Iodophores Cl gas, Corrosive, Organic material, Degrades, THM’s, pH range Broad Act., Not temp. sensitive, Cheap, No Foam Chlorine, Dioxides Disadvantages Advantages Category

55. HACCP – What is it? How do you know the system works? 7. Establish Verification Procedures If you don’t write it down it doesn’t exit. 6. Establish a Record Keeping System What happens if we exceed a Critical limit? 5. Establish Corrective Actions Who, what, when , where and how will CCP’s be monitored? 4. Establish Monitoring Procedures What value indicates the process is in control? 3. Establish Critical Limits Where do things go wrong and how can we reliably control it? 2. Establish Critical Control Points What are the controllable food safety hazards? 1. Hazard Analysis Meaning Step