Deli Turkey Case Study

The review indicated that there were several deficiencies existed at this plant, which contributed to the outbreak. For example, Maple Leaf Foods’ plant was aware that it had occurrences of Listeria in the plant in 2007 and 2008, and tried to correct the problem with sanitation procedures. As a result, the plant’s management thought Listeria was under control. Maple Leaf Foods did not conduct the trend analysis required under its Listeria control policy. Without this analysis, the recurring positive results were not identified. Also, the company did not establish an effective escalation process for the repeated occurrence of the bacteria. Furthermore, as a response to a market opportunity, Maple Leaf Foods produced large quantity of its deli meat products, targeted specifically to institutions such as hospitals and long-term care facilities serving high risk individuals, using a low-sodium recipe that increased the potential for Listeria to grow3. However, Maple Leaf Foods did not make corresponding adjustments or improvements to enhance its food safety procedures to reflect the higher risk identified in this special kind of deli products. Apparently, in this issue, Maple Leaf Foods was an active agent; it purposely reduced the sodium to cater

However, most experts say that overall meat is safer now than it's ever been. There is still a risk, though. For example, according to a study published in the journal Clinical Infectious Diseases, almost half of our meat and poultry contain Staphylococcus aureus, a type of bacteria that can cause serious infections as well as death (Andrew E. Waters). Here's what Lance B. Price, Ph.D., senior author of the study said about the bacteria, “We know that nearly half of our food supply's meat and poultry are contaminated with S. aureus, and more than half of those are multidrug resistant.” However, he goes on to say, “What we don't know [is] how often these transfer to people. We need more studies to quantify the public health impact (Gardner).” Furthermore, Pascal James Imperato, M.D., dean of the School of Public Health at SUNY-Downstate Medical Center in Brooklyn, NY said, “Numerous studies of this type done in other countries...have generally come up with the same findings, that multidrug-resistant S. aureus are present in a variety of animal meats.” "But, so far, no one has been able to draw a connection between the presence of those bacteria in meats and human illness (Gardner)." So, as one can see, even though S. aureus is

Admittedly, I have a crush on turkey burgers; and boy, have they evolved over the 80’s combo of ground meat, breadcrumbs, catsup and an egg white. Years go by. Recently, I read that my much loved ground turkey had a similar profile to bison. With availability of grass-fed designer buffalo on the rise, it is a non-gamey way to drift in to wild game territory. Not only that but, it is a quick and satisfying way to please and nourish a hungry horde. First prepare an olive oil, Dijon, and garlic booster to add to the meat. Break meat up with a large fork; then plop in the Dijon mixture and toss it into the meat recalling not to over work it. Divide the mixture into four, approximately 5 ounce portions. Chill the patties for 30 minutes or

The "Thanksgiving Menus' Proofs are at the LRC's office for your viewing; and for you to sign the documentation for the print shop to process the orders. However, they will not process them until they are approved by you. Therefore, please come to the office at 1300 today to review and make any changes. This will have to be done today. Mr. Perez, I think you are going to LOVE

The purpose of this paper is to identify how different factors effect on the growth of small businesses. The growth of small businesses has been influenced by factors such as growth strategy, business forms, short and medium term goals, financing assistance, organizational structure and staffing needs, customers and promotion, and ethics and social responsibility. In this paper will to discuss how the different factors alter the advancement of small businesses.

The Meat Inspection Act of 1906 was an attempt to regulate the meatpacking industry and to assure consumers that the meat they were eating was safe. In brief, this act made compulsory the careful inspection of meat before its consummation, established sanitary standards for slaughterhouses and processing plants, and required continuous U.S. Department of Agriculture inspection of meat processing and packaging. Yet, the most important objectives set by the law are the prevention of adulterated or misbranded livestock and products from being commercialized and sold as food, and the making sure that meat and all its products are processed and prepared in the adequate sanitary and hygienic conditions (Reeves 35). Imported meat and its various

Have you asked yourself yet, who regulates meat products? The USDA does. This government agency ensures that the nation’s commercial supply of meat, poultry, and egg products are safe, wholesome and properly labeled and packaged to consumer and buyers. The Department of Health and Human Services and The Environmental Protection agency are two reputable government agencies that coordinate with the USDA to ensure food and medical safety is regulated lawfully. Every four years, there is an important “food code” that is revised by U.S. Food and Drug Administration that affects all levels of government agencies. The food code is used as a model to develop and update food safety rules that require consistency with national food regulatory policies. Businesses and industries controlled and regulated by the food code are retail, food service, and medical institutions such as

In this essay, I will be talking about a turkey for an animal and an apple tree for a plant. Turkeys and apple trees are both Eukarya. Eukarya is a domain of organisms having cells each with a distinct nucleus. Turkeys are apart of the Animalia Kingdom. The Animalia Kingdom includes organisms such as fish, birds, mammals, and many more. Apple trees belong to the Plantae Kingdom. The Plantae Kingdom is the source of food for all other living thing creatures present on Earth. The Plantae Kingdom is key for our survival. Turkeys are part of the Chordate phylum. The Chordate phylum includes all animals that possess a hollow nerve cord and a notochord. This is a flexible rod between the nerve cord and the digestive track. Apple trees are vascular

The particles that were collected for the lab were very concentrated prior to being mixed into the medium. Once the particles where mixed into the medium they was a decreased in their concentration as the medium allowed for separation by filling the spaces between them. Once the first streak was made it was slightly less concentrated and this allowed for the particles to be spread out over the surface. The concentration of particles that were spread with each streak continued to decrease. In the final streak, as seen in picture 7, the particles were separated almost to the point of being able to individually identify each color of particle. Much as the same results that you might see with a mixed culture that was completed in a lab and final results reviewed under a microscope.

Presently, speculations have risen about the amount of antibiotics used in the livestock industry and the desire to consume antibiotic-free meats. What is not understood, however, is the USDA has been monitoring the amount of antimicrobial residue in meats for several years. If unsafe levels are detected the meat is not allowed to be sold for human consumption. Yet, fast food chains such as Subway and Chipotle are claiming to go completely antibiotic free within the next decade. The practicality of this becoming a reality is slim due to the need to control, treat, and prevent diseases. To truly understand the importance of the antibiotic usage in cattle it must first be understood what antibiotics are and the reasons they are used. Additionally, the use of vaccinations should be taken into account for the

The Johnsonville Sausage Co. (A) case study from Harvard Business School is about Johnsonville Sausage Co, a sausage manufacturer and wholesaler in Johnsonville, Wisconsin. As the company grew over time, the president of Johnsonville Sausage Co., Ralph Stayer, faced many big problems in his organization. After Stayer listened to a lecture about how managers could change their philosophy and style of management from Dr. Lee Thayer, a professor at the University of Wisconsin, Stayer thought about his organization and found out that the problems in his organization were the result of the way he managed his

Experiment 1: The experiment one materials and methods, are contained in Wolven, 2014; Montezuma Publishing; page 121-123. The reader is advised to refer to this manual with any questions, the experiment was completed with one amendment as the first dilution was already prepared, so, only 4 test tubes were needed to complete the rest of the procedure.

Collected samples were introduced into tubes of freshly prepared cooled cooked meat medium and incubated anaerobically using a Gas pak anaerobic jar for 24 hours at 37Cº, subculture on Neomycin sulphate sheep blood agar plates for isolation of C. perfringens.

A wide range of food products have been associated with the transmission of listeriosis, primarily milk and dairy products, meat products (cooked chicken, pate, rillettes, sausages, salami), vegetables (coleslaw and rice salads, celery, alfalfa) and, in a lesser degree, fish products (smoked fish, shellfish, shrimp). Generally, these foods have extended shelf life, do not require further cooking and support the growth of the bacterium.

Every year, at least 40 million people get sick from eating meat that has been improperly handled. One way to lower the risk of becoming ill, is by properly thawing meat before it is cooked. This science fair project used four methods of thawing meat to test which method would limit the likelihood of bacteria growth the most. Using three types of meat: beef, pork and chicken, each meat was thawed in the refrigerator, at room temperature, in water at room temperature, and using a microwave. After each method of thawing, the meat was tested for the presence of bacteria. The testing involved swiping the meat with a sterilized swab then wiping the swab onto an agar Petri dish, a gelatin substance used to grow bacteria. The agar Petri dishes were