Interventions to reduce microbiological contamination of beef variety meats

Citation
Rj. Delmore et al., Interventions to reduce microbiological contamination of beef variety meats, J FOOD PROT, 63(1), 2000, pp. 44-50
Citations number
35
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD PROTECTION
ISSN journal
0362028X → ACNP
Volume
63
Issue
1
Year of publication
2000
Pages
44 - 50
Database
ISI
SICI code
0362-028X(200001)63:1<44:ITRMCO>2.0.ZU;2-B
Abstract
Hot water and solutions of acetic acid, lactic acid, or trisodium phosphate applied by immersion or spraying, chlorine solution applied by immersion, and exposure to steam in a pasteurization system, in a cabinet, or in combi nation with vacuum were evaluated for their effectiveness in reducing level s of bacterial contamination on samples of beef cheek meat, large intestine , lips, liver, oxtail, and tongue. Treated samples (five per treatment) and controls were analyzed for aerobic plate counts (APCs) on tryptic soy agar and for total coliform counts (TCCs) and Escherichia call counts (ECCs) on Petrifilm. Acetic acid (2%) immersion and trisodium phosphate (12%) sprayi ng and immersion for 10 s were among the most effective treatments in 16, 1 5, and 14, respectively, of 18 comparisons for reducing APCs, TCCs, and ECC s on four or more of the six variety meats tested. Acetic acid (2%) sprayin g, lactic acid (2%) immersion, and hot water (78 to 80 degrees C) spraying for 10 a were among the most effective treatments for reducing APCs, TCCs, and ECCs on four or more of the six variety meats. Chlorine (0.005%) immers ion and steam were among the least effective treatments for reducing APCs, TCCs, and ECCs on variety meats. The results indicated that interventions a pplied to decontaminate beef carcasses can also be considered for decontami nation of variety meats.