High-pressure processing and boiling water treatments for reducing Listeria monocytogenes, Escherichia coli O157

H7, Salmonella spp., and Staphylococcus aureus during beef jerky processing

Joshua A. Scheinberg, Amanda L. Svoboda, Catherine Nettles Cutter

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Beef jerky is a convenient, ready-to-eat meat product, but requires processing lethality steps to ensure the safety of the product. Previous outbreaks involving various jerky products have highlighted the risks associated with jerky and the importance of utilizing pathogen interventions during processing. In this study, two alternative interventions were evaluated for reducing pathogen populations during jerky processing. Results demonstrated that high pressure processing (HPP; two treatments of 550MPa, 60s) could produce significant (p<0.05), but variable reductions (6.83 and 4.45log10CFU/strip) of Salmonella spp. and Escherichia coli O157:H7, respectively, on resulting beef jerky. HPP treatments, however, produced minor reductions (p<0.05) of Gram-positive pathogens, resulting in reductions of 1.28 and 1.32log10CFU/strip of Listeria monocytogenes and Staphylococcus aureus, respectively. Alternatively, boiling water (100±2°C) treatments (20-30s) used after marination and prior to dehydration, reduced Salmonella spp., E.coli O157:H7, L.monocytogenes, and S.aureus populations >5.0log10CFU/strip in resulting beef jerky. Thus, 20 or 30s boiling water (100±2°C) treatments could be effective interventions for commercial jerky processors or home food preservers. Future validation of these processes in-plant could provide processors and regulators with alternative strategies for safe and shelf-stable jerky products.

Original languageEnglish (US)
Pages (from-to)105-110
Number of pages6
JournalFood Control
Volume39
Issue number1
DOIs
StatePublished - May 1 2014

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Escherichia coli O157
Water Purification
high pressure treatment
Listeria monocytogenes
water treatment
boiling
Salmonella
Staphylococcus aureus
beef
Pressure
Meat Products
product safety
pathogens
meat products
Disease Outbreaks
foods
Safety
Food
Population
Red Meat

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

Cite this

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title = "High-pressure processing and boiling water treatments for reducing Listeria monocytogenes, Escherichia coli O157: H7, Salmonella spp., and Staphylococcus aureus during beef jerky processing",
abstract = "Beef jerky is a convenient, ready-to-eat meat product, but requires processing lethality steps to ensure the safety of the product. Previous outbreaks involving various jerky products have highlighted the risks associated with jerky and the importance of utilizing pathogen interventions during processing. In this study, two alternative interventions were evaluated for reducing pathogen populations during jerky processing. Results demonstrated that high pressure processing (HPP; two treatments of 550MPa, 60s) could produce significant (p<0.05), but variable reductions (6.83 and 4.45log10CFU/strip) of Salmonella spp. and Escherichia coli O157:H7, respectively, on resulting beef jerky. HPP treatments, however, produced minor reductions (p<0.05) of Gram-positive pathogens, resulting in reductions of 1.28 and 1.32log10CFU/strip of Listeria monocytogenes and Staphylococcus aureus, respectively. Alternatively, boiling water (100±2°C) treatments (20-30s) used after marination and prior to dehydration, reduced Salmonella spp., E.coli O157:H7, L.monocytogenes, and S.aureus populations >5.0log10CFU/strip in resulting beef jerky. Thus, 20 or 30s boiling water (100±2°C) treatments could be effective interventions for commercial jerky processors or home food preservers. Future validation of these processes in-plant could provide processors and regulators with alternative strategies for safe and shelf-stable jerky products.",
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AU - Svoboda, Amanda L.

AU - Cutter, Catherine Nettles

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N2 - Beef jerky is a convenient, ready-to-eat meat product, but requires processing lethality steps to ensure the safety of the product. Previous outbreaks involving various jerky products have highlighted the risks associated with jerky and the importance of utilizing pathogen interventions during processing. In this study, two alternative interventions were evaluated for reducing pathogen populations during jerky processing. Results demonstrated that high pressure processing (HPP; two treatments of 550MPa, 60s) could produce significant (p<0.05), but variable reductions (6.83 and 4.45log10CFU/strip) of Salmonella spp. and Escherichia coli O157:H7, respectively, on resulting beef jerky. HPP treatments, however, produced minor reductions (p<0.05) of Gram-positive pathogens, resulting in reductions of 1.28 and 1.32log10CFU/strip of Listeria monocytogenes and Staphylococcus aureus, respectively. Alternatively, boiling water (100±2°C) treatments (20-30s) used after marination and prior to dehydration, reduced Salmonella spp., E.coli O157:H7, L.monocytogenes, and S.aureus populations >5.0log10CFU/strip in resulting beef jerky. Thus, 20 or 30s boiling water (100±2°C) treatments could be effective interventions for commercial jerky processors or home food preservers. Future validation of these processes in-plant could provide processors and regulators with alternative strategies for safe and shelf-stable jerky products.

AB - Beef jerky is a convenient, ready-to-eat meat product, but requires processing lethality steps to ensure the safety of the product. Previous outbreaks involving various jerky products have highlighted the risks associated with jerky and the importance of utilizing pathogen interventions during processing. In this study, two alternative interventions were evaluated for reducing pathogen populations during jerky processing. Results demonstrated that high pressure processing (HPP; two treatments of 550MPa, 60s) could produce significant (p<0.05), but variable reductions (6.83 and 4.45log10CFU/strip) of Salmonella spp. and Escherichia coli O157:H7, respectively, on resulting beef jerky. HPP treatments, however, produced minor reductions (p<0.05) of Gram-positive pathogens, resulting in reductions of 1.28 and 1.32log10CFU/strip of Listeria monocytogenes and Staphylococcus aureus, respectively. Alternatively, boiling water (100±2°C) treatments (20-30s) used after marination and prior to dehydration, reduced Salmonella spp., E.coli O157:H7, L.monocytogenes, and S.aureus populations >5.0log10CFU/strip in resulting beef jerky. Thus, 20 or 30s boiling water (100±2°C) treatments could be effective interventions for commercial jerky processors or home food preservers. Future validation of these processes in-plant could provide processors and regulators with alternative strategies for safe and shelf-stable jerky products.

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