title: Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates.
abstract: Beef jerky has been linked to multiple outbreaks of salmonellosis and Escherichia coli O157:H7 infection over the past 40 years. With increasing government scrutiny of jerky-making process lethality, a simple method by which processors can easily validate the lethality of their ground-and-formed beef jerky process against Salmonella' and E. coli O157:H7 is greatly needed. Previous research with whole-muscle beef jerky indicated that commercial lactic acid bacteria (LAB) may be more heat resistant than Salmonella and E. coli O157:H7, suggesting the potential use of LAB as pathogen surrogates. Of six commercial LAB-containing cultures evaluated for heat resistance in ground-and-formed beef jerky, Saga 200 (Pediococcus spp.) and Biosource (Pediococcus acidilactici) were identified as consistently more heat resistant than Salmonella and E. coli O157:H7. Six representative ground-and-formed beef jerky commercial processes, differing widely in lethality, were used to identify an appropriate level of LAB reduction that would consistently indicate a process sufficiently lethal (> or = 5.0-log reduction) for Salmonella and E. coli O157:H7. Both Saga 200 and Biosource consistently predicted adequate process lethality with a criterion of > or = 5.0-1og reduction of LAB. When either LAB decreased by > or = 5.0 log CFU, processes were sufficiently lethal against Salmonella and E. coli O157:H7 in 100% of samples (n=39 and 40, respectively). Use of LAB as pathogen surrogates for ground-and-formed beef jerky process validation was fieldtested by three small meat processors, who found this technique easy to use for process validation.
authors.affiliation: Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA.
authors.forename: Alena G
authors.initials: AG
authors.lastname: Borowski
authors.forename: Steven C
authors.initials: SC
authors.lastname: Ingham
authors.forename: Barbara H
authors.initials: BH
authors.lastname: Ingham
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D019453:Escherichia coli O157 / Q000254:growth & development*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005525:Food-Processing Industry / Q000379:methods / Q000592:standards*; D006801:Humans; D008461:Meat Products / Q000382:microbiology* / Q000592:standards; D010376:Pediococcus / Q000254:growth & development; D012475:Salmonella / Q000254:growth & development*