Why don't you tell us what you would say, and we can offer suggestions for improvement?
Below is what I had brainstormed so far. I felt like I was going off topic a bit, which is why I wanted to see what other people's response would be.
The intervie response has to be in the form of a 10 mins presentation
"Spoilage of food occurs when foods start to decompose due to the action of the following:
- Bacteria, moulds & yeasts
- Enzymes
- Oxidation
- Contamination
Know about the organism specific to the environment/process i.e.
How is food preserved?
Low pH, chemical preservatives, decreased aw and Modified atmosphere packaging.
Controlled atmosphere: MAP (uses Carbon dioxide, Oxygen and Nitrogen to change the atmosphere around the product)
slows the growth of pathogens and spoilage organisms)
reduces enzyme reaction and oxidation.
extends shelf life but needs refrigeration.
Modified atmosphere will favour anaerobes (particularly Clostridium botulinum (C. botulinum) and its potent toxin). The other Clostridium species to note in cooked meats is C. perfringens: its spores will survive normal cooking processes but can germinate and grow during cooling, producing high numbers of vegetative cells which, if consumed, will cause food poisoning. Rapid cooling of such meats is critical to prevent growth and control the risks associated with this organism.
Chemicals (preservatives) : pH of pepperoni is 4.8 -6.1
Nitrates and Nitrites: used in curing of meats, stabilises the red pigment and reduces spoilage. Also prevents the germination of spores and the production of botulinum toxin
Curing salts will often reduce the aw of cured meat, but as long as this is above 0.88, bacterial growth is possible ( S.auerues {can grow at 0.89 Aw} and Listeria). Staphylococci will be prevented from growing at chilled temperatures but Listeria will continue to grow slowly even in chilled conditions (Proper handling is crucial in a chilled “high-risk” environment). If the temperature is poorly controlled, some Staphylococci will grow and may form a pathogenic toxin that is very heat resistant and not eliminated by cooking. Moulds can grow at 0.62 Aw (usually aerobic, grow in acid/alkaline conditions, can grow in high salt/sugar concentrations)
Use of low temp: stops the growth of most pathogenic bacteria (Psychrophilic spoilage bacteria and moulds still cause problems at chill at chilled temperature - L.monocytogenes and Yersinia enterocolitica still multiply at chill storage). Freezing inhibits enzyme reactions, reduces available water, destroy some bacteria inc. pathogens. Spores and toxins are unaffected. Mould and yeast can withstand a lower Aw and temp - growth recorded as low as -10C.
We may still have concerns about enteric, faeces-originating pathogens, but less concern with their growth.
Methodogy:
Traceability to determine if the complaints are originating from the same batch/production dates or several batches and production dates
Is the pepperoni close to its end of life or is it within life? (may need to review finished product start of life and finished product endo of life results carried out for ACC, staphs, Ecoli, Y&M, enteros, LAB, including clostridum validation work.)
Affected packet(s) need to be inspected in person to assist the further investigation (is the packaging still intact or punctured? any signs of being squashed? temp of product? Colour of mould? Is there any other sign of spoilage (slime, smell, swelling?))
(review raw material ACC results, review the finished pack analysis results for affected batches : ACC, staphs, Ecoli, Y&M, enteros, LAB, listeria); Review the chemical sampling for cure levels, aW, preservative and salt levels that were conducted,
people/handing during processing: (hand & env swabs for enteros and ACC, process deviations? Temporary storage?) adequate thermal processing followed? (70C for 2mins or equivalent) (DANGER: undercooking), Rapid cooling prior to refrigeration? (otherwise, risk spore germination/growth of surviving pathogens), raw and RTE separate at all stages of prep, storage (DANGER: cross contamination)
Machinery (review MAP gasses seal integrity checks for affected batches; check swab results, also if there have been similar complaints for other product lines)
Packaging (how is the packaging stored before use, are different products also getting the same complaint – review packaging specs – any changes recently that could affect the packaging atmosphere??)
Storage and distribution: rough handling during storage and distribution can contribute to damage to packaging (check packaging integrity of affected packs). Poor temp control during these stages can result in multiplication of spoilage bacteria of packaging – may need to review temp logs, door seals, stock rotation)
Spoilage of cooked meat products would primarily be due to post-process contamination by organisms as a result of poor hygiene and handling practices.
Display non-conformity photos on departmental boards, and train all production staff (including key microbiology involved) and carry out comprehension assessments.