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Kosher beef shelf life

kosher beef microbial quality shelf life salt

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#1 rbevet

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Posted 06 December 2018 - 08:05 PM

Looking for validation studies or other scientific information regarding the shelf life and/or microbial quality of kosher chilled beef in vacuum packaging, especially in comparison to regular beef.  I would appreciate any information that you could provide.  Thanks!



#2 Scampi

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Posted 06 December 2018 - 08:29 PM

very little research has been done............remember that Kosher or Halal are religious methods and are separate from food safety

 

 

http://www.berkeleyw...e-claims-kosher

 

https://publicintegr...her-meat-safer/


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#3 rbevet

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Posted 06 December 2018 - 08:32 PM

Thank you scampi! The main issue with kosher meat is the salting and soaking procedure and whether that influences the shelf life and/or microbial quality of the meat.


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#4 Scampi

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Posted 07 December 2018 - 01:24 PM

salt will not affect shelf life unless the meat is left to "cure" in salt for a length of time, a simple coat, wait 10 minutes and rinse will have zero affect. Also note, the has been research that both supports AND denies that the salting step has any affect on the microbial load (salmonella specifically)

 

Also: if the salt remains for any length of time, you may need to declare it on the label (if the sodium actually gets absorbed)


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#5 Charles.C

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Posted 08 December 2018 - 12:27 AM

Looking for validation studies or other scientific information regarding the shelf life and/or microbial quality of kosher chilled beef in vacuum packaging, especially in comparison to regular beef.  I would appreciate any information that you could provide.  Thanks!

 

It likely depends on where you are and the context of yr query.

 

see this post/thread - 

 

https://www.ifsqn.co...um/#entry134590


Kind Regards,

 

Charles.C


#6 rbevet

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Posted 08 December 2018 - 05:50 PM

Thank you Charles C.- that is the direction I am going. I know the UK regulations but chilled meat is sold all over Europe despite the 10-day restriction.  The questions are how and why?  There is a quote from the FSAI shelf life determination guide that provides a partial explanation:

 

 "Large quantities of pre-packaged chilled VP/MAP raw meats are sold in Ireland and have not been associated with foodborne botulism. The majority of these products on the Irish market have shelf-life greater than ten days without receiving any of the control measures specified by the FSA/ACMSF/Campden BRI as outlined above.

 

Based on these facts, current industrial practices in Ireland would appear to have a high degree of safety. However, it is clear that if present, non-proteolytic Cl. botulinum can form toxin in less than ten days, at less than 8°C. That toxin formation has not occurred in correctly stored prepackaged chilled VP/MAP raw meats sold in Ireland and internationally, must be due to presence of one or more unknown controlling factors."
 
So if it a regulatory requirement, how is chilled beef exempted from this requirement?


#7 Charles.C

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Posted 08 December 2018 - 06:44 PM

 

Thank you Charles C.- that is the direction I am going. I know the UK regulations but chilled meat is sold all over Europe despite the 10-day restriction.  The questions are how and why?  There is a quote from the FSAI shelf life determination guide that provides a partial explanation:

 

 "Large quantities of pre-packaged chilled VP/MAP raw meats are sold in Ireland and have not been associated with foodborne botulism. The majority of these products on the Irish market have shelf-life greater than ten days without receiving any of the control measures specified by the FSA/ACMSF/Campden BRI as outlined above.

 

Based on these facts, current industrial practices in Ireland would appear to have a high degree of safety. However, it is clear that if present, non-proteolytic Cl. botulinum can form toxin in less than ten days, at less than 8°C. That toxin formation has not occurred in correctly stored prepackaged chilled VP/MAP raw meats sold in Ireland and internationally, must be due to presence of one or more unknown controlling factors."
 
So if it a regulatory requirement, how is chilled beef exempted from this requirement?

 

 

Hi rbevet,

 

I noted that the source of yr quote contains some additional "caveats" regarding Regulatory aspects. Accordingly I did a little more digging.

 

Despite my previous opinions, here is a quote which I just located/extracted from some lengthy and  (extremely) intricate  FSA Guidance material -

 

There is no specific law in the EU, in the UK or in other member states that covers the use of vacuum packing and modified atmosphere packing technology.

 

In line with The Food Hygiene (England) Regulations 2006 (as amended) and equivalent legislation (as amended) in Scotland, Wales and Northern Ireland, a hygiene emergency prohibition notice can be issued where there is evidence that there is an imminent risk to consumers.

 

Before considering such action, the local authority should consider the advice in this document and seek further advice from an appropriate ‘expert’, who may be able to provide evidence in court on behalf of the authority if their action is challenged.

 

The seizure of food and the possibility of product recall would also need to be considered. In considering whether enforcement action is appropriate or necessary, it should be recognised that ACMSF advice is based on best scientific advice and industry practice.

 

(red is  "mine")

Above is from Module 4 of this UK  link -

http://vacuumpacking...k/introduction/

 

The overall legal situation now appears "complex."

 

PS -  The above linked webpage(s) are a fairly recent re-vamp. Many of the x-refs links are broken or maybe removed. Some of the missing documents have been posted here earlier.T


Kind Regards,

 

Charles.C


#8 rbevet

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Posted 08 December 2018 - 07:28 PM

Thanks- that is a great source of information!

 

Best regards,

Riva







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