Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water, alkaline, or organic acid washes

W. J. Dorsa, Catherine Nettles Cutter, G. R. Siragusa

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

The effects of 2% (vol/vol) lactic acid (LA), 2% (vol/vol) acetic acid (AA), 12% (wt/vol) trisodium phosphate (TSP), 72°C water (HW), and 32°C water (W) washes on bacterial populations which were introduced onto beef carcass surfaces after wash treatments were determined up to 21 days of storage at 4°C of packaged ground beef prepared from the treated and inoculated carcasses. Beef carcass necks were collected from cattle immediately after harvest and subjected to the above treatments or left untreated (control). Neck meat was then inoculated with low levels (ca. <2 log10) of Listeria innocua, Salmonella typhimurium, Escherichia coli O157:H7, and Clostridium sporogenes contained in a bovine fecal cocktail. In general, growth of these four bacteria, aerobic bacteria, lactic acid bacteria, and pseudomonads was suppressed or not observed in the ground beef when LA, AA, or TSP treatments were used as compared to the untreated control. HW or W washes offered little suppression of growth of pathogens during subsequent storage of ground beef when these bacteria were introduced onto beef tissue posttreatment. Of the treatments used, a final LA or AA wash during the processing of beef carcasses offers the best residual efficacy for suppression of pathogen proliferation in ground beef during long-term refrigerated storage or short-term abusive temperature storage if these bacteria contaminate the carcass immediately after carcass processing.

Original languageEnglish (US)
Pages (from-to)1615-1622
Number of pages8
JournalJournal of Food Protection
Volume61
Issue number12
DOIs
StatePublished - Jan 1 1998

Fingerprint

ground beef
organic acids and salts
beef carcasses
lactic acid
Bacteria
acetic acid
sodium phosphate
Acids
Water
pathogens
bacteria
neck
Lactic Acid
water
Clostridium sporogenes
Acetic Acid
Listeria innocua
cattle
Escherichia coli O157
Salmonella Typhimurium

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

Cite this

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abstract = "The effects of 2{\%} (vol/vol) lactic acid (LA), 2{\%} (vol/vol) acetic acid (AA), 12{\%} (wt/vol) trisodium phosphate (TSP), 72°C water (HW), and 32°C water (W) washes on bacterial populations which were introduced onto beef carcass surfaces after wash treatments were determined up to 21 days of storage at 4°C of packaged ground beef prepared from the treated and inoculated carcasses. Beef carcass necks were collected from cattle immediately after harvest and subjected to the above treatments or left untreated (control). Neck meat was then inoculated with low levels (ca. <2 log10) of Listeria innocua, Salmonella typhimurium, Escherichia coli O157:H7, and Clostridium sporogenes contained in a bovine fecal cocktail. In general, growth of these four bacteria, aerobic bacteria, lactic acid bacteria, and pseudomonads was suppressed or not observed in the ground beef when LA, AA, or TSP treatments were used as compared to the untreated control. HW or W washes offered little suppression of growth of pathogens during subsequent storage of ground beef when these bacteria were introduced onto beef tissue posttreatment. Of the treatments used, a final LA or AA wash during the processing of beef carcasses offers the best residual efficacy for suppression of pathogen proliferation in ground beef during long-term refrigerated storage or short-term abusive temperature storage if these bacteria contaminate the carcass immediately after carcass processing.",
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