Application of multiple antimicrobial interventions for microbial decontamination of commercial beef trim.
Commercially produced, irregularly sized (range, 100 to 400 cm2), uninoculated beef trim was treated by a previously optimized multihurdle antimicrobial process under spray system or hot air gun with set-up speed (1 cm/s): W (water wash at 65 psi for five passes) + HW (82 degrees C water at 30 psi for three passes) + HA (510 degrees C air for five passes) + L (2% [vol/vol] room temperature lactic acid wash at 30 psi for three passes). After treatment, the trim was finely ground, vacuum packaged, and stored at 4 degrees C for up to 20 days. At regular intervals (0, 5, 10, 15, and 20 days of storage at 4 degrees C), the ground beef was analyzed to measure mesophilic aerobic bacteria (APC), coliforms, psychrotrophic bacteria (PCT), and presumptive lactic acid bacteria (PLAB) and compared with the untreated control. The numbers of APC, coliforms, PCT, and PLAB were reduced to nearly nondetectable levels immediately after treatment, with significant differences compared with the control (P < 0.05), then started to increase after 5 to 10 days of storage at 4 degrees C. After 20 days, microbial populations of treated ground beef were significantly lower than those of nontreated ground beef for the numbers of APC, coliforms, PCT, and PLAB (P < 0.05), with differences of 1.2, 2.4, 1.6, and 1.6 log CFU/g, respectively. Based on microbial reduction and quality aspects, the multihurdle antimicrobial process was identified as an effective intervention to reduce coliforms on beef trim.
US Department of Agriculture, Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, Clay Center, Nebraska 68933, USA.
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Kang
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Koohmaraie
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Siragusa
D000818:Animals; D001419:Bacteria / Q000254:growth & development* / Q000302:isolation & purification; D002417:Cattle; D015169:Colony Count, Microbial; D004203:Disinfection / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation; D008461:Meat Products / Q000382:microbiology*; D011312:Pressure; D013696:Temperature; D013997:Time Factors