10 replies to this topic

[Afiyfa]

Hi,

I am having problems where vacuum Packaged franks are spoiling at a shelf life of 1-1.5 months. I am almost certain my spoilage microorganisms are lactic acid bacteria per the literature and also picking up the lactic acid flavour in sensory evaluation.

Do any of you all have any experience with this? I am thinking my ways of reducing/eliminating the spoilage are:
1.Cooking- I think my cooking temperature is okay as it's being cooked for 80 mins from 120-200F.The 200F cycle is for 50 mins which I think is sufficient to kill the LAB microbes.

2.Sanitation-I am using a quaternary ammonium sanitizer and chlorine.I do think I should change it as there is a possibility the microbes may have become resistant to it.The company has been dealing with spoilage issues for the last 10 yrs hence why I am thinking there is some degrees of resistance.

3.GMP- ensuring proper good manufacturing practices are being adhered to reduce the likelihood of post cooking contamination.

I am thinking about cleaning out my freezers and chillers as I think they may be a source of contamination.

I would appreciate the insight of persons in the meat industry.

[Afiyfa]

I also got an off scent,air pockets and a greenish tinge for some pork boneless ham I made.I am clueless as to what caused it.

Edited by Afiyfa, 22 April 2024 - 10:01 PM.

[Scampi]

Are you gas flushing the packaging?

[kingstudruler1]

why not test the product?   It not very expensive to have a someone give you the identification of all of the bacteria present down to the genus level.     also standard micro testing throughout shelf?  no use chasing ghosts.

 

https://www.food-saf...genomic-testing

 

Also, do you know the internal temperature and time during the cook step?

[Afiyfa]

Are you gas flushing the packaging?

Hi scampi, no.The version of the vacuum packaging I am using is just removing the air from the package.No other additional gas is being used.

[Afiyfa]

why not test the product? It not very expensive to have a someone give you the identification of all of the bacteria present down to the genus level. also standard micro testing throughout shelf? no use chasing ghosts.

Hi King, good suggestion and yes,I am in the process of getting species testing to assess the spoilage microbes.I am cooking the franks for 80 minutes between 135-180F.The 180F cycle is 50 mins.

What are the regular microbiology testing are you doing btw for your meat products? I am presently doing the basic tpc,my and pathogens.

https://www.food-saf...genomic-testing

Also, do you know the internal temperature and time during the cook step?

Hi King,
I am presently in the process of doing species testing to assess the specific spoilage microorganisms.I am cooking the franks for 80 minutes between 135-180F, the 180F cycle is for 50mins

What are your regular microbiological testing for your meat products btw? I am presently doing tpc,ym and pathogens testing.I am thinking about changing the plan to doing the pathogens testing for the environment as part of the environmental monitoring program and once per month for finish goods but only have sanitation/spoilage microorganisms for daily testing.

[kfromNE]

You need to check the seals. Even a tiny slow leaker could cause problems and allow air in. 

 

I would retain multiple samples on various times in a run production so beginning, middle and end. Then look at the packages on various days. 

 

We have found that if it is a slow leaker - it'll pass the leak test the day of production but after a few days - no. 

 

Ours was caused by the sealer having some plastic build up after running it multiple hours. 

 

Not sure what you issue could be but this something to look at. 

[Afiyfa]

You need to check the seals. Even a tiny slow leaker could cause problems and allow air in.

I would retain multiple samples on various times in a run production so beginning, middle and end. Then look at the packages on various days.

We have found that if it is a slow leaker - it'll pass the leak test the day of production but after a few days - no.

Ours was caused by the sealer having some plastic build up after running it multiple hours.

Not sure what you issue could be but this something to look at.

I'll look into the slow leak since mines is also passing the leak test.What is the shelf life of your frankfurters and what type of vacuum packaging are you using?

[Afiyfa]

Are you gas flushing the packaging?

 Hi Scampi,

 

I know you have been in the meat industry for several years.I wanted to know if you know what would cause this to happen on boneless ham?

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[Scampi]

That looks to me like the fat is not becoming homogenized during the chop/form step OR the pressure being used during extrusion isn't even causing air bubbles to form which allows space for the fat to migrate to during the chilling process

 

As to the colour issue, my guess it that it is either oxidation from being exposed to air OR the antimicrobial being used during processing 

 

Had a similar colour issue with whole poultry coming out of the chill tank ---it was a chemical reaction between PAA and the fat  (skin was never discoloured)

[Afiyfa]

That looks to me like the fat is not becoming homogenized during the chop/form step OR the pressure being used during extrusion isn't even causing air bubbles to form which allows space for the fat to migrate to during the chilling process

As to the colour issue, my guess it that it is either oxidation from being exposed to air OR the antimicrobial being used during processing

Had a similar colour issue with whole poultry coming out of the chill tank ---it was a chemical reaction between PAA and the fat (skin was never discoloured)

Thanks for your feedback.The microbiology has come back good and it's only on the surface of the meat so it's moreso a food quality issue than food safety issue.

Production made over the same pork boneless ham and the same issue occurred so I'll definitely have to review the whole process per the tumbling,filling them into the moulds ,cooking in the hot water etc to assess what they are doing wrong.The only "antimicrobial" I am using in the formulation is sodium tripolyphosphate for the brine when tumbling.