Microbiological Manual for Sampling and Testing of Export ...

1 Microbiological Manual for Sampling and Testing of Export Meat and Meat Products VERSION Dec 2018. Department of Agriculture and Water Resources This is a CONTROLLED document. Any documents appearing in paper form are not controlled and should be checked against the ELMER version prior to use Disclaimer The information provided in this document is current at the time of writing and should not be taken as definitive or exhaustive. The Commonwealth endeavours to keep information current and accurate, however, it may be subject to change without notice. Exporters are encouraged to verify these details with their importers prior to undertaking production/exports.

2 The Commonwealth will not accept liability for any loss resulting from reliance on information contained in this Manual . This is a CONTROLLED document. Any documents appearing in paper form are not controlled and should be checked against the ELMER version prior to use Department of Agriculture and Microbiological Manual for Sampling and Testing of Version P a g e |2. Water Resources Export Meat and Meat Products Dec 2018. Table of Contents Microbiological Manual for Sampling and Testing of Export Meat and Meat Products 1. 1. Introduction .. 6. 2. Purpose .. 6. 3. Scope .. 7. 4. Definitions and Abbreviations .. 7. 5. Laboratory 8. 8. Test 8.

3 Assuring the quality of test results .. 9. Laboratory Competency .. 9. Reporting Results .. 9. 9. 6. General Responsibilities .. 10. Laboratories .. 10. Establishments .. 10. Sample Handling and Transport .. 11. 7. Microbiological Testing Programs for Determining Hygienic Performance .. 14. National Carcase Microbiology Monitoring Program ..14. 14. Selection of carcases for Sampling ..14. Sampling location/time ..15. Sampling of Carcases .. 15. Sampling Procedure .. 22. Carcase Sampling 23. Sample Analysis .. 24. Reporting of Test Results .. 25. Calculation of Test Interpretation of Test Results .. 26. Wild Game Pre-dressing 30. National Carton Meat Microbiology Testing Program.

4 30. Selection of cartons for Sampling ..30. Sampling procedure and 30. Sample Analysis .. 31. This is a CONTROLLED document. Any documents appearing in paper form are not controlled and should be checked against the ELMER version prior to use Department of Agriculture and Microbiological Manual for Sampling and Testing of Version P a g e |3. Water Resources Export Meat and Meat Products Dec 2018. Interpretation of Test Results ..32. Microbiological Testing of Ready-To-Eat meat products and Processing Environments ..33. Background .. 33. 33. Purpose .. 33. Definitions ..34. Environmental Monitoring for Listeria spp.. 34. Product Testing for Listeria 8.

5 Microbiological Testing to Satisfy Specific market Requirements .. 38. Shiga toxigenic Escherichia coli Testing of raw ground beef components intended for Export to Canada, the United States of America and its territories ..38. Purpose .. 38. 38. Definitions ..39. Lot identification and traceability ..40. HACCP reassessment covering STEC control ..41. 42. Department Verification Testing ..44. Reporting .. 45. Actions on positive findings .. 46. STEC Testing of Raw Ground Beef Products for Export to Canada, the USA and its territories .. 48. Purpose .. 48. 48. Management Responsibilities ..48. Sourcing Raw Materials .. 49. 49. Sample 50. SampleAnalysis.

6 50. Actions on positive findings during commercial Salmonella Testing for Ground Beef for Export to the USA ..52. 52. Sample Collection and Testing .. 52. Microbiological Testing requirements for Ready-To-Eat Meat Products eligible for Export to the USA and its territories .. 54. Purpose .. 54. 54. 54. This is a CONTROLLED document. Any documents appearing in paper form are not controlled and should be checked against the ELMER version prior to use Department of Agriculture and Microbiological Manual for Sampling and Testing of Version P a g e |4. Water Resources Export Meat and Meat Products Dec 2018. Definitions .. 54. Environmental Monitoring for Listeria spp.

7 54. Product Testing for Listeria Sample and Testing frequency .. 55. Actions upon receipt of Positive Results .. 57. Establishment responsibilities ..58. 9. Parasitological 59. Trichinella in Meat .. 59. 59. Definitions ..59. Background .. 59. Responsibilities .. 59. 60. Traceability .. 60. Sample Testing .. 61. 10. Product 62. Assessment of deterioration of refrigerated meat affected by rerigeration breakdown, incidents and accidents ..62. Purpose .. 62. Predictive Microbiological Information Interpretation of Information ..66. Actions to be Taken when an Incident Occurs ..66. Assessment of Information .. 67. Technique for collecting swab samples.

8 68. Calculation of E. coli, coliform and APC test results .. 71. Trichinella Detection .. 74. Temperature measurement of air, carcases and 80. This is a CONTROLLED document. Any documents appearing in paper form are not controlled and should be checked against the ELMER version prior to use Department of Agriculture and Microbiological Manual for Sampling and Testing of Version P a g e |5. Water Resources Export Meat and Meat Products Dec 2018. 1. INTRODUCTION. The Export Control Orders require all Export registered establishments producing meat and meat products to comply with the relevant Australian Standard and to satisfy importing country requirements.

9 The Department of Agriculture and Water Resources (the department) verifies compliance and certifies that product from Export registered slaughter, boning and further processing establishments was produced in accordance with these requirements. The Australian Export Meat Inspection System is designed to provide objective measurements to substantiate claims of food safety and wholesomeness and to provide meaningful data for monitoring process controls. The Australian system also requires that establishments monitor their performance against key performance indicators (KPIs), identify non-compliance in process control and implement corrective and or preventive action for non-compliance.

10 The Meat Standards Committee developed guidelines for Microbiological Testing for the purpose of demonstrating process control pursuant to the Australian Standards. They required: - Testing of product and working surfaces - Keeping records of test results - Monitoring results by graphing them over time - Taking action if an adverse trend develops. This document does not provide guidance for the Microbiological Testing of work surfaces or personal equipment. Registered establishments should follow the requirements in the Meat Standards Committee document Microbiological Testing for Process Monitoring in the Meat Industry (2002) when developing their work instructions for Sampling of contact surfaces.