Assessment on the efficacy of methods 2 to 5 and method 7 set out in Commission Regulation (EU) No 142/2011 to inactivate relevant pathogens when producing processed animal protein of porcine origin intended to feed poultry and aquaculture animals

Abstract

An assessment was conducted on the level of inactivation of relevant pathogens that could be present in processed animal protein of porcine origin intended to feed poultry and aquaculture animals when methods 2 to 5 and method 7, as detailed in Regulation (EU) No 142/2011, are applied. Five approved scenarios were selected for method 7. Salmonella Senftenberg, Enterococcus faecalis, spores of Clostridium perfringens and parvoviruses were shortlisted as target indicators. Inactivation parameters for these indicators were extracted from extensive literature search and a recent EFSA scientific opinion. An adapted Bigelow model was fitted to retrieved data to estimate the probability that methods 2 to 5, in coincidental and consecutive modes, and the five scenarios of method 7 are able to achieve a 5 log₁₀ and a 3 log₁₀ reduction of bacterial indicators and parvoviruses, respectively. Spores of C. perfringens were the indicator with the lowest probability of achieving the target reduction by methods 2 to 5, in coincidental and consecutive mode, and by the five considered scenarios of method 7. An expert knowledge elicitation was conducted to estimate the certainty of achieving a 5 log₁₀ reduction of spores of C. perfringens considering the results of the model and additional evidence. A 5 log₁₀ reduction of C. perfringens spores was judged: 99-100% certain for methods 2 and 3 in coincidental mode; 98-100% certain for method 7 scenario 3; 80-99% certain for method 5 in coincidental mode; 66-100% certain for method 4 in coincidental mode and for method 7 scenarios 4 and 5; 25-75% certain for method 7 scenario 2; and 0-5% certain for method 7 scenario 1. Higher certainty is expected for methods 2 to 5 in consecutive mode compared to coincidental mode.

Keywords: animal by‐products; feed; inactivation; pathogens; perfringens; porcine.

Figure 1

Summary of the processing methods of ABP according to Commission Regulation (EU) No 142/2011. Source: adapted from the Spanish Renderers Association (ANAGRASA) website: https://www.anagrasa.org/es/sector/preguntas-frecuentes/index.htm

Figure 2

Flow diagram of the literature review for viral hazard identification

Figure 3

Flow diagram of the literature review for inactivation parameters of Clostridium perfringens

Figure 4

Flow diagram of the literature review for heat inactivation parameters of Parvoviridae, Circoviridae, Adenoviridae and Anelloviridae

Figure 5

Scatter plot of the log₁₀ D [min] of Clostridium perfringens spores in different matrices versus temperature, showing Bigelow models for use in methods 2–4 and 7 (fitted to all data; red line) and method 5 (fitted to beef slurry, beef gravy and pork luncheon roll; blue line). Black: water or broth; orange: beef gravy; yellow: DS (Duncan and Strong medium); red: pork luncheon roll; grey: beef slurry; blue: fruit juice; brown: sodium phosphate buffer; dark orange: distilled water; green: not stated

Figure 6

Scatter plot of the log₁₀ D [min] of Salmonella Senftenberg in different matrices versus temperature, showing Bigelow models for use in methods 2–4 and 7 (fitted to all data; red line) and method 5 (fitted to all data except chocolate and raw milk; blue line). Blue: chocolate; orange: egg whites; grey: raw milk; dark orange: egg whites; purple: egg yolks; light green: whole eggs; black: nutrient broth

Figure 7

Scatter plot of the log₁₀ D [min] of Enterococcus faecalis in different matrices versus temperature, showing the fitted Bigelow model for use in all methods. Blue: mixed liquid; orange: ground beef; dark orange: whole milk; green: digestion waste

Figure 8

Scatter plot of the log₁₀ D [min] of parvoviruses in different matrices versus temperature, showing the fitted Bigelow model for use in all methods. Pink: culture medium; blue: glucose concentrate; green: water; dark orange: saline solution; brown: plasma derivatives; purple: virus on filters; green: water; dark green: semi‐solid medium

Figure 9

Predicted lines of the Bigelow models describing log₁₀ D [min] as a function of temperature for the four target pathogens. Thick lines denote models fitted to all available matrices, and dashed lines to proteinaceous matrices. The temperature range of the lines covers the range for which data were available, to prevent extrapolation

Figure 10

Cumulative probability of the lethality of the heat treatment methods 2, 3, 4 and 5 in coincidental mode against Clostridium perfringens spores

Figure 11

Cumulative probability of the lethality of the five scenarios of heat treatment method 7 against Clostridium perfringens spores

Figure 12

Probability ranges obtained in the EKE, indicating how certain the experts are that a 5 log₁₀ reduction of spores of Clostridium perfringens is achieved, in more than 99% of the cases, by application of each of the relevant processes (methods 2, 3, 4, 5 in coincidental mode and five t/T combinations of method 7), assuming that the processes are performed as prescribed and that the indicated process conditions are achieved

Figure B.1

Time in minutes to achieve 3 log₁₀ reduction of the pre‐selected families of virus parvoviruses in different matrixes (mixed liquid, whole milk, ground beef, digestion waste) and temperatures obtained from the ELS (3‐fold the estimated D value, assuming log‐linear behaviour). Lines represent the fit of the Bigelow model to the corresponding data set. Blue: Circoviridae. Green: Annelloviridae. Red: Adenoviridae. Brown: Parvoviridae

Figure C.1

Cumulative probability of the lethality of the heat treatment methods 2, 3, 4 and 5 in coincidental mode against parvoviruses

Figure C.2

Cumulative probability of the lethality of the five scenarios of heat treatment method 7 (M7) against parvoviruses

Figure D.1

The individual elicited probability ranges by each of the seven experts for achieving a probability of 5 log₁₀ reduction of spores of Clostridium perfringens, in more than 99% of cases, by application of methods 2, 3, 4, 5 in coincidental mode, assuming that the processes are performed as prescribed and that the indicated process conditions are achieved

Figure D.2

The individual elicited probability ranges by each of the seven experts for achieving a probability of 5 log₁₀ reduction of spores of Clostridium perfringens, in more than 99% of cases, by application of the five t/T combinations of method 7, assuming that the processes are performed as prescribed and that the indicated process conditions are achieved

Figure D.3

The consensus judgement for achieving a probability of 5 log₁₀ reduction of spores of Clostridium perfringens, in more than 99% of cases, by application of the t/T combinations of methods 2–5 and method 7, assuming that the processes are performed as prescribed and that the indicated process conditions are achieved