Fast Times
Quick, accurate detection of microorganisms is at forefront of raw materials analysis
by Larry Aylward, managing editor
The meat industry is asking a lot from suppliers when it comes to developing products to assist them in raw materials analysis. It must because analysis in areas, such as microorganism detection, can ultimately save human lives.
Suppliers of raw materials analysis instruments, equipment and systems are attempting to provide the industry with products to adequately and precisely detect microorganisms, and measure leanness and fat.
Microorganism detection may be at the forefront of raw material analysis.
"We're seeing more regulatory drivers," points out a laboratory services supplier. "[The meat industry] is changing its approach from using a visual-based testing system to a microbiology- and residue-based system.
"And there's a strong tendency in the industry toward automation of methods," the supplier adds.
FSIS, as well as meat packer and processor laboratory personnel, are demanding detection systems that work quickly and accurately to detect such food-borne diseases as salmonella, campylobacter and E. coli 0157:H7. In the future, users will want systems that function even quicker and more accurately in detecting these microorganisms.
But packers and processors must be reminded that a quick turnaround in detecting microorganisms means nothing if a reading is inaccurate.
"We need to do a lot of work in the area to improve our accuracy of the sample," points out Bo Reagan, director of product technology research for the National Livestock & Meat Board. "If it takes two days or two minutes, the tests won't mean a lot if the sampling procedure is not accurate."
Suppliers tell MM&T that FSIS and meat industry personnel want several features in one test, such as:
-- High accuracy and sensitivity.
-- Savings on time and labor.
-- Simplicity, so tests can be performed by personnel with minimum training.
It's asking a lot, but many suppliers are answering the challenge.
"These are demanding guidelines, but we're trying to work toward them," one supplier says.
Mark Klein, spokesman for Minneapolis-based Cargill Inc., says his company's interests are in acquiring the best and most accurate microbiological tests available.
"We've invested millions of dollars to equip and staff our laboratories, even though we're not required by law to do so," Klein says. "Many meat processors are in the vanguard for having the latest and best procedures."
Another laboratory services company representative points out that her company is experiencing record sales, one sign of growth and demand in this industry segment.
"We've been able to take a very tedious, labor-intensive procedure that is performed by a manual method and automate it," says the marketing manager for the supplier of a rapid test. "And once people switch to a rapid method, they never want to go back to an old way of testing, particularly for a bacteria such as salmonella where it can take four or five days to rule out negative test results. [With rapid testing], that can be done in 48 hours."
Reagan adds that a rapid test can act as a strong auditing procedure in a Hazard Analysis and Critical Control Point program.
USDA is also heavily involved in rapid analysis research. It recently debuted a test it claims can detect whether a carcass has high levels of bacteria within five minutes. USDA Secretary Mike Espy also announced a congressional bill that would require meat and poultry processors to test for bacterial contamination.
A laboratory services source admits that industry technicians want instantaneous test results, but the source criticized USDA's claim that its test has a five-minute turnaround.
"It's a quick test, but it will not tell whether or not pathogens are present," the source claims.
Still, suppliers will continue to develop even quicker test results.
"We'll be introducing a 24-hour salmonella detection test next year," one source said. "Once [industry personnel] get a taste of that test, they'll want another test that's even quicker.
"Even with what we have now, we're working on improving tests because of future trends: [Packers and processors] will want more rapid testing."
In the future, one raw materials analysis supplier predicts a movement towards instrumentation of microbiology. "The biggest challenges are getting real-time and same-day results," he adds.
While detection of microorganisms is a hot topic, it does not overshadow the industry's movement to develop and expand technology in grading and fat analysis systems, as well as leanness predictors.
"The level of curiosity and interest is growing," says one supplier company president. "The basic problems that most [packers] have is not whether the technology does what we say it will do, but how [packers] will integrate that technology into what they're doing."
Sources say that TOBEC (total body electrical conductivity), which is used to predict lean tissue primarily of hog carcasses, is one of the industry's most successful evolving technologies.
"An instrument such as TOBEC gives incredible information, but if [a user] doesn't know what to do with it, what good is it?" a supplier questions.
For instance, in order for TOBEC to accurately measure lean meat content, carcasses need to be properly marked and segregated. Depending on how they are evaluated, they should then be railed into separate chillers. Accuracy can be better determined if a packer knows the temperature and size of the meat being measured.
Reagan points out that visual image analysis has helped immensely in determining carcass composition.
"The data we've seen seems to be better than the current yield-grade operations," he adds. "We're probably hitting 77 percent to 80 percent of the variability by using the [visual image analysis] system."
Hatfield Quality Meats Inc. plans to implement new technology into its Hatfield, Pa.-based plant in early 1995. Hatfield will install SFK's Autofom hog carcass grading system. The Autofom utilizes ultrasound transducers to take a picture every half-inch down the length of a carcass.
The images produce a clear picture of the entire backfat layer, as well as muscling. The technology will enable Hatfield to better determine the actual value of a carcass.
As with detection systems, industry personnel are seeking reliability with fat analysis systems, according to a supplier spokesperson.
"And [industry personnel] don't want an indirect method where they have to calibrate," he adds.