Evaluation of a steam pasteurization process in a commercial beef processing facility

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dc.contributor.author Nutsch, Abbey L. en_US
dc.contributor.author Phebus, Randall K. en_US
dc.contributor.author Riemann, M. James en_US
dc.contributor.author Schafer, David E. en_US
dc.contributor.author Boyer, John E. en_US
dc.contributor.author Wilson, R. Craig en_US
dc.contributor.author Leising, Jerome D. en_US
dc.contributor.author Kastner, Curtis L. en_US
dc.contributor.author phebus
dc.date.accessioned 2008-03-28T01:45:57Z
dc.date.available 2008-03-28T01:45:57Z
dc.date.issued 2008-03-28T01:45:57Z
dc.identifier.uri http://hdl.handle.net/2097/588
dc.description.abstract The effectiveness of a steam pasteurization process for reducing naturally occurring bacterial populations on freshly slaughtered beef sides was evaluated in a large commercial facility. Over a period of 10 days, 140 randomly chosen beef sides were microbiologically analyzed. Each side was sampled immediately before, immediately after, and 24 h after steam pasteurization treatment. Total aerobic bacteria (APC), Escherichia coli (generic), coliform, and Enterobacteriaceae populations were enumerated. The process significantly (P ≤ 0.01) reduced mean APCs from 2.19 log CFU/cm2 before treatment to 0.84 log CFU/cm2 immediately after and 0.94 log CFU/cm2 24 h after treatment. Before pasteurization (8 s steam exposure), 16.4% of carcasses were positive for generic E. coli (level of 0.60 to 1.53 log CFU/cm2), 37.9% were positive for coliforms (level of 0.60 to 2.26 log CFU/cm2), and 46.4% were positive for Enterobacteriaceae (level of 0.60 to 2.25 log CFU/cm2). After pasteurization, 0% of carcasses were positive for E. coli, 1.4% were positive for coliforms (level of 0.60 to 1.53 log CFU/cm2), and 2.9% were positive for Enterobacteriaceae (level of 0.60 to 1.99 log CFU/cm2). Of the 140 carcasses evaluated, one carcass was positive for Salmonella spp. before treatment (0.7% incidence rate); all carcasses were negative after steam treatment. This study indicates that steam pasteurization is very effective in a commercial setting for reducing overall bacterial populations on freshly slaughtered beef carcasses. The system may effectively serve as an important critical control point for HACCP systems at the slaughter phase of beef processing. In conjunction with other antimicrobial interventions (mandated by USDA to achieve zero tolerance standards for visible contamination) and good manufacturing practices, this process can play an important role in reducing the risk of pathogenic bacteria in raw meat and meat products. en_US
dc.rights Reprinted with permission from the Journal of food protection. Copyright held by the International Association for Food Protection, Des Moines, Iowa, U.S.A. en_US
dc.subject Beef en_US
dc.subject Steam en_US
dc.subject Pasteurization en_US
dc.subject Decontamination en_US
dc.subject E. coli en_US
dc.title Evaluation of a steam pasteurization process in a commercial beef processing facility en_US
dc.type Article (author version) en_US
dc.date.published 1997 en_US
dc.citation.epage 492 en_US
dc.citation.issn 0362-028X en_US
dc.citation.issue 5 en_US
dc.citation.jtitle Journal of food protection en_US
dc.citation.spage 485 en_US
dc.citation.volume 60 en_US
dc.contributor.authoreid anutsch
dc.contributor.authoreid ckastner

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