Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before Being Washed with Hot Water, Alkaline Solution, or Organic Acid and Then Stored at 4 or 12°C
- 1 September 1998
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 61 (9) , 1109-1118
- https://doi.org/10.4315/0362-028x-61.9.1109
Abstract
The long-term effectiveness of several beef-carcass surface-tissue (BCT) wash interventions on the microbiology of ground beef produced from this tissue was determined. BCT was inoculated with bovine feces containing one of two different levels (ca. 4 or 6 log CFU/ml) of Escherichia coli O157:H7, Listeria innocua, Salmonella typhimurium, and Clostridium sporogenes. The BCT was then subjected to one of several treatment washes: 2% (vol/vol) DL-lactic acid (LA), 2% (vol/vol) acetic acid (AA), 12% (wt/vol) trisodium phosphate (TSP), hot water (HW; 74 ± 2°C at the tissue surface), or water (WW; 32 ± 2°C at the tissue surface). A control group was left untreated. After treatments, BCT was held at 4°C for 24 h and then ground. The ground beef was packaged and incubated at 4°C for 21 days or 12°C for 3 days. AA-treated samples held at 12°C for 3 days yielded significantly lower aerobic plate counts than the control and also yielded the lowest levels of pseudomonads when compared to other sample groups. After bei...Keywords
This publication has 0 references indexed in Scilit: