Evaluation activity 4.

Safety control factors and measures

National Learning Center

Food Safety Inspector for Food Manufacturing Companies
Safety Control in the Food Industry (CMV-191-3602)
Delivery date: 04/Dec/2019

Case Study
Contaminated foodborne disease

General information
Clostridium botulinum, the causative agent of botulism, is an obligate anaerobic (i.e. it cannot grow in the
presence of oxygen) spore-forming bacterium. The spores are disseminated by the soil and are found in all
parts of the world. The toxin is produced in improperly canned, low-acid or alkaline foods and in pasteurized or
improperly cured foods without adequate refrigeration,
especially in airtight containers. The toxin is destroyed by boiling; inactivation of the spores requires much
higher temperatures.

Situation presented
In the "La Suiza Centroamericana" neighborhood, there was a recent outbreak of foodborne illness caused by
the consumption of a "lomo relleno" (stuffed pork loin), the bacteria involved was Clostridium botulinum. The
total number of people attended in a timely manner was 10, so there were no deaths.
After investigating this outbreak, the Ministry of Health staff determined that a soda in the community was
primarily responsible for the outbreak. Personnel from the corresponding health authority conducted a sanitary
inspection of the "Three Seasons" soda on January 20.
The establishment did not have a sanitary permit and was not equipped as a restaurant. Perishable foods,
such as stuffed pork loin, were kept in two large coolers inside the store. Although the coolers were placed in
the coldest possible location, the temperatures measured inside the coolers were 9°C and 10°C, respectively.
The person in charge of the establishment reported that the most recently served stuffed loin weighed
approximately 4 kg. The tenderloin was cut into about 15 slices and served on sandwiches, usually with a hot
sauce; no other condiments or ingredients were added to the sandwiches. No sample of the food was available
for laboratory diagnosis. The implicated stuffed loin was purchased at a local market where it had been stored
in a cooler. The market did not have any temperature records or sales receipts; however, some customers
reported that this product had recently been sold at low prices due to power outages. The market purchased
the stuffed loin from a small meat processing company (SME) that made and processed ham. To make the
stuffed loin, a slice of raw beef (1 to 3 cm thick) was placed on a stainless steel table. Ingredients included raw
chopped carrots, hard boiled cooked eggs, salt, red pepper, dried oregano and commercial potato flour.
The meat was placed around the vegetables and eggs to make cylinders of approximately 10 x 30 cm. The
meat roll was placed in a rectangular stainless steel pot to keep the ingredients together during cooking.
Between 10 and 15 stuffed loins were placed in their respective stainless steel pots, cooked together in hot
water at 70 to 80 °C and cooked for approximately 4 hours. The stuffed loin never boiled. After cooking, the
water was removed and an internal temperature of about 68°C was ensured. The person in charge placed
each hot tenderloin in a plastic wrapper, removed the air and sealed the plastic with heat. The plastic-wrapped
product was allowed to cool, then placed in a refrigeration room and stored for up to 2 weeks when sold to
supermarkets or directly to customers.

Considering the above case, answer the following questions:

a) Determine which practices carried out in the meat processing company could have allowed the
development of the microorganism associated with the outbreak of ATE and relate them to each of the
factors studied in the resource (nutrient, time, pH, temperature, Aw, oxygen). (6 points)
b) Identify the food handling practices in the Food Service that were most likely to contribute to the
occurrence of botulism and what activities can be carried out to avoid these types of situations or
practices. (4 points)
 Evaluation activity 4. Safety control factors and measures

National Learning Center

Food Safety Inspector for Food Manufacturing Companies
Safety Control in the Food Industry (CMV-191-3602)
Delivery date: 04/Dec/2019

High
probability
of
Factor Practices How to avoid?
contributing
to
botulism?
Meat is a matrix with high amounts of
protein, minerals and vitamins. In
addition, the stuffed tenderloin had
other ingredients in its formulation,
among them: raw chopped carrots,
Yes, matrix I Proper cleaning and disinfection of
hard-boiled eggs, salt, red pepper,
provide vegetables, removing peels.
Nutrient dried oregano and commercial potato
spores from Purchase of processed ingredients
flour.
C. botulinum. from responsible suppliers.
Carrot is grown in soil, C. botulinum
may have had spores on them.
Oregano, pepper and potato also
come from agricultural products.
Lomo was cooked for 4h which is
enough to eliminate competing
Weather microorganisms. In addition, it was No
packed hot and left packed until it
cooled.
The meat and its ingredients have a Test whether the product can be
pH greater than 4.6, so it is a low acid acidified below 4.6 without
product, which favors spore significantly affecting the sensory
germination. profile of the product.
A pH <4.6 prevents the C.
botulinum forms toxins; for strains
that proliferate under refrigeration,
production of
toxins is inhibited at pH <5.0
pH Yes
(FSPCA, 2016).

Consider using nitrites that prevent

spore germination. Since sodium
nitrite used in cured foods since it
slows toxin production Sodium nitrite
used in cured foods
slows toxin production (FSPCA,
2016).
Temperature The temperature of the refrigerators Yes Cooking temperature should be at
where the loins were stored was 9-10 least 100°C to allow the destruction
°C, which is above the recommended of the toxin, the internal temperature
temperature of less than 5°C to at the coldest point of the loin should
prevent spore germination. be this. FSPCA (2016) recommends
intense heat (boiling for
The place where the loin was five minutes) to destroy the toxin,
 Evaluation activity 4. Safety control factors and measures

National Learning Center

Food Safety Inspector for Food Manufacturing Companies
Safety Control in the Food Industry (CMV-191-3602)
Delivery date: 04/Dec/2019

High
probability
of
Factor Practices How to avoid?
contributing
to
botulism?
purchased in the market did not have however, the disease generated is so
temperature control; however, it is severe that destroying the toxin by
proven that the meat was stored in heat is not an adequate method of
unfavorable conditions due to control....
interruptions in the electricity supply.
Therefore, the ideal would be to cook
Cooking temperature was found to be in a "pressure cooker" to increase
between 70-80°C, not sufficient to the temperature to over 100°C.
destroy the toxin. It eliminates
competing microorganisms After cooking, pack and lower the
(mesophiles and psychrophiles) and temperature to 5°C as soon as
favors spore germination. possible.

It was then cooked, hot vacuum

packed and left at room temperature
until cooled.
Flesh is a high aw matrix, greater You cannot change the formulation,
than 0.85 needed for spore you must have a combination of at
germination. FDA (), indicates that a least two barriers (e.g. temperature
Aw moisture content (aw) below 0.85 or YES and oxygen).
less prevents the growth and
formation of the type A, B, E and F
toxima of C. botulinum.
The loin is 4kg, and was prepared by Do not vacuum pack the loin. An
placing slices of raw beef (1 to 3 cm atmosphere of microanaerobiosis will
thick) and stuffed with raw sliced be created in the backfill, however if
carrots, hard boiled eggs, salt, red other barriers are present it is
Oxygen pepper, dried oregano and YES unlikely that the spore will germinate.
commercial potato flour.
In addition to this, it was hot packed
in plastic wrap, air was removed and
sealed.

References:
FSPCA, 2016. FSPCA Preventive Human Food Controls. Training Curriculum. First edition.

FDA, 2019. Fish and Fishery Product Hazard and Control Guidance. Chapter 13: Clostridum botulinum toxin
formation. Fourth Edition.

END OF ACTIVITY
 Evaluation activity 4. Safety control factors and measures

National Learning Center

Food Safety Inspector for Food Manufacturing Companies
Safety Control in the Food Industry (CMV-191-3602)
Delivery date: 04/Dec/2019