Escherichia coli O157:H7 risk assessment for blade-tenderized beef steaks

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dc.contributor.author Thippareddi, H.
dc.contributor.author Sporing, S.
dc.contributor.author Phebus, Randall K.
dc.contributor.author Marsden, James L.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-08-23T19:05:15Z
dc.date.available 2010-08-23T19:05:15Z
dc.date.issued 2010-08-23T19:05:15Z
dc.identifier.uri http://hdl.handle.net/2097/4685
dc.description.abstract The potential translocation of E. coli O157:H7 from the surface to the interior of whole muscle by blade tenderization was evaluated. Beef top sirloin subprimals were inoculated with 106 or 103 cfu/cm2 and passed once through a Ross blade tenderization unit. Core samples showed a translocation of 3 to 4% of surface inoculum to the geometric center of the subprimal. A second study evaluated thermal destruction of E. coli O157:H7 in blade tenderized (BT) steaks compared to nontenderized (NT) steaks of three thicknesses when ovenbroiled. Subprimal surfaces were inoculated to a level of 107 cfu/cm2 and blade tenderized. Steaks cut from these subprimals were ovenbroiled to internal temperatures from 120 to 170°F, then analyzed for surviving E. coli O157:H7. At internal steak temperatures of 140°F and higher, all E. coli O157:H7 were killed in both BT and NT steaks of all thicknesses. At 130°F, about 5 log reductions were noted for both BT and NT. With oven broiling to even moderate internal temperatures, BT steaks pose no greater risk of E. coli O157:H7 infection than NT steaks. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2000 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 00-287-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 850 en_US
dc.subject Beef en_US
dc.subject Blade tenderization en_US
dc.subject Beef steaks en_US
dc.subject Risk assessment en_US
dc.subject E. coli O157:H7 en_US
dc.title Escherichia coli O157:H7 risk assessment for blade-tenderized beef steaks en_US
dc.type Conference paper en_US
dc.date.published 2000 en_US
dc.citation.epage 118 en_US
dc.citation.spage 117 en_US
dc.description.conference Cattlemen's Day, 2000, Kansas State University, Manhattan, KS, March 3, 2000 en_US


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