title: Surface decontamination of beef inoculated with Salmonella Typhimurium DT104 or Escherichia coli O157:H7 using dry air in a novel heat treatment apparatus.
abstract: OBJECTIVE
  To determine the effectiveness of a novel dry air decontamination apparatus in the deactivation of Salmonella serotype Typhimurium DT104 or Escherichia coli O157:H7 on beef surfaces.
  
  
  RESULTS
  A laboratory scale dry air decontamination apparatus, capable of producing repeatable and known heating time-temperature cycles on food surfaces was used in decontamination trials. Beef samples were surface inoculated with 7-8 log10CFU cm(-2) of S. Typhimurium DT104 or E. coli O157:H7 and heated at 60, 75, 90 and 100 degrees C using fast and slow heating rates and subsequently held at these temperatures for up to 600 s. A substantial reduction in pathogen numbers was achieved at higher temperatures (90 and 100 degrees C, 4.18-6.06 log10CFU cm(-2)) using both heating rates, but cell survival at these temperatures was also observed. At the lower temperatures, deactivation was small at 60 degrees C in particular it was less than one log unit after 3 min heating. No significant differences were observed when total reductions in pathogen counts were compared for all the temperature/heat up time combinations tested. During slow heating at 90 degrees C, and both heating rates at 100 degrees C, the pattern of deactivation of S. Typhimurium DT104 or E. coli O157:H7 was triphasic.
  
  
  CONCLUSIONS
  This study has shown that heating meat surfaces with dry air can achieve substantial reductions in S. Typhimurium DT104 or E. coli O157:H7. As surface decontamination of beef surfaces with dry air had a negative effect on beef colour and appearance, such a decontamination apparatus would be unsuitable for producing meat for retail sale but it could be used to produce safer meat for use in the catering trade.
  
  
  CONCLUSIONS
  This study provides researchers and food processors with data on the dynamic changes in S. Typhimurium DT104 and E. coli O157:H7 counts on intact beef surfaces during heating with dry air under realistic (time-varying) temperature conditions.
authors.affiliation: The Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland. mmccann@nfc.teagasc.ie
authors.forename: M S
authors.initials: MS
authors.lastname: McCann
authors.forename: A C
authors.initials: AC
authors.lastname: McGovern
authors.forename: D A
authors.initials: DA
authors.lastname: McDowell
authors.forename: I S
authors.initials: IS
authors.lastname: Blair
authors.forename: J J
authors.initials: JJ
authors.lastname: Sheridan
mesh_terms: D000388:Air; D000818:Animals; D002417:Cattle; D003666:Decontamination / Q000379:methods*; D019453:Escherichia coli O157 / Q000254:growth & development / Q000302:isolation & purification*; D005516:Food Microbiology; D006361:Heating / Q000379:methods; D008460:Meat / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000254:growth & development / Q000302:isolation & purification*; D013696:Temperature