Melanie Pollard Food Compliance Officer North Carolina ...

Melanie P
Food Complian
North Carolina Department of Ag
Meat & Poultry Insp

Pollard
ance Officer
griculture & Consumer Services
pection Division

Classification
Proced

 Shelf-stable, Ready to Eat (Dr

 Heat-treated, Ready to Eat (L

 Heat-treated, Not Ready to E
country ham)

 Raw Ground (fresh sausages,

of Processing
dures:

ry Sausages)
Lunchmeats, hot dogs, etc.)
Eat (Bacon, cured side meats,

, ground meats and poultry)

 Dried meat and poultry prod
fermented or non-fermented

 If they are fermented, genera
sausages.

 Semi-dried meats are simply
weight loss during drying, co
products).

 Non-fermented dried sausage
and dried whole muscle mea
also shelf-stable.

ducts can be classified as either
d.

ally they are dry and semi-dry

dried to a different level (15%
ompared to 30% for dried

es are more commonly, jerky
ats (such as dried ham), are

Types of Fermente

 Dry Sausage
- Pepperoni, Genoa Salami, Dr
- Lower temperature & longer
semi-dry
- Shelf Stable due to water acti

 Semi-dry Sausage
- Summer Sausage, Lebanon b
- May require refrigeration

ed Meat Products

ry Salami, etc.
process than for
ivity

bologna, Cervelat, etc.









Fermentation P
Saus

 A mixture of curing ingred
sodium nitrite, and a “start
bacteria, is mixed with cho
placed in casings, fermente
carefully controlled, long, c
process.

 The amount of acid produc
and the lack of moisture in
drying typically have been
bacteria to die.

Process for Dry
sages

dients, such as salt and
ter” culture of lactic acid-
opped and ground meat,
ed and then dried by a
continuous air-drying

ced during fermentation
n the finished product after
shown to cause pathogenic

Processing of Sem

 Usually heated in the smok
product and partially dry it

 Are semi-soft sausages with
to their lactic acid ferment
application of smoke.

 Some are mildly seasoned a
and strongly flavored.

mi-dry Sausages

kehouse to fully cook the
t.

h good keeping qualities due
tation and sometimes heavy

and some are quite spicy

Types of Non-Fe
Produ

 Dried whole muscle meat (
 Jerky
 Dried Sausage

ermented Meat
ucts:

(Country Ham)





Process for Dried

 Curing (Climatic or Heat T
 Smoked
 Drying

 Starter cultures not generally

d Meat Products:

Treated)

y used

To produce a quali
is necessary to:

 prevent the growth of spoil

 prevent the growth of dang
0157:H7, Salmonella, Listeri
Trichinella spiralis (trichina
(staph)

 create favorable conditions
beneficial bacteria

ity safe product it

lage bacteria
gerous bacteria (E.coli
ia monocytogenes,
ae), Staphylococcus aureus

for the growth of

To eliminate the risk
and to prevent meat s
the following steps, a
"hurdles":

 using meats with a low bac
 curing - adding salt and so
 lowering pH of the meat
 lowering Aw (water activity
 smoking

of bacteria growth
spoilage we employ
also known as

cteria count
odium nitrite/nitrate

y) by drying

pH-Ac

 Foods with a low pH value
resistance against microbio

 Bacteria hate acidic foods a
important role in the produ
fermented sausages.

cidity

(high acidity) develop
ological spoilage.

and this fact plays an
uction and stabilization of

Aw – Wate

 Water activity is an indicat
“bound” inside of a produc

 It does not say how much w
much is available to suppor
yeasts or molds.

er Activity

tion of how tightly water is
ct.

water is there, but how
rt the growth of bacteria,

What type of
Requ

 USDA or State Inspection
 County Health Inspection

f Inspection is
uired:

USDA or Stat
Require

 HACCP Plan
 SSOP
 Sampling for pathogens an
 Can wholesale products

te Inspection
ements:

nd Aw (Water Activity)

How to Pursue
Inspec

Contact the NCDA & CS, M
919-70

e USDA or State
ction:

Meat & Poultry Division at
07-3180

USDA Inspected Fa
Process Fermente
Products for Farm

Acre Station Meat Farm
Richard Huettmann
17076 NC Highway 32
Pinetown, NC 27865
252-927-3700
Beaufort County

Farm Brew
Sophie Bennewitz
6810 Caratoke Highway
Jarvisburg, NC 27947
252-491-5205 Ext. 3
Currituck County

Lewis Sausage Company
Don Myers
1050 Old Savannah Road
Burgaw, NC 28425
910-259-2642
Pender County

acilities That
ed or Dried Meat
mers

Process: Raw Ground, Raw Not
Ground, Cooking, Curing
(Bacon), Smoking (Country Ham)

Process: Cooking, Curing, and
Smoking. Examples include but
are not limited to: pastrami,
roast beef, corned beef, hot dogs,
brats, liverwurst, etc.

Process: Raw Ground, Raw Not
Ground, Cooking, Smoking
(smoked sausage, C-loaf, Souse,
Sliced Fatback & Jowls,
Pudding, Barbecue, Chitterlings)

USDA Inspected Fa
Process Fermente
Products for Farm

Mac’s Farm Sausage Co.
Scott McLamb
Terry McLamb
209 Raleigh Road
Newton Grove, NC 28366
910-594-0095
910-594-1812
Sampson County

San Guiseppe Salami
Company
Giacomo Santomauro
2172 Highway 87 North
Elon, NC 27244
336-586-7003
Alamance County

acilities That
ed or Dried Meat
mers

Process: Raw Ground (Pork
Sausage and Semi-Dry Sausage)

Process: Raw Ground,
Cooking, Curing, Drying,
Smoking (Fresh sausages,
Cooked sausages, Deli Meats, Salami)

Quest

tions?