Steam pasteurization to reduce bacterial populations on commercially slaughtered beef carcasses

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dc.contributor.author Schafer, D.E.
dc.contributor.author Kastner, Curtis L.
dc.contributor.author Phebus, Randall K.
dc.contributor.author Nutsch, Abbey L.
dc.date.accessioned 2010-09-02T17:07:27Z
dc.date.available 2010-09-02T17:07:27Z
dc.date.issued 2010-09-02T17:07:27Z
dc.identifier.uri http://hdl.handle.net/2097/4774
dc.description.abstract A steam pasteurization system (SPS) has been shown in laboratory and commercial evaluations to effectively reduce bacterial populations on freshly slaughtered beef. Our study evaluate d the bactericidal uniformity of SPS. Samples were collected from the five anatomical locations, one per carcass, 40 samples per location , so that 200 carcasses were evaluated before and 200 after pasteurization. Each carcass was sampled by wiping a 300 c m2 area of the specified location with a moist, sterile sponge. For all locations, the total aerobic plate count (APC) after pasteurization was lower (P#.01). Before pasteurization, the midline was contaminate d most heavily (2.5 log10 cfu/cm2 ). After pasteurization, the neck and midline had the highest residual APCs (1.3 and 1.1 log 10 cfu/cm2, respectively). For all anatomical locations, the enteric bacteria (E. coli, total coliform, an d Enterobacteriaceae ) were lower (P#.01) after than before pasteurization. Only two of 200 pasteurized carcasses ha d E. coli populations greater than 1 cfu/cm2. During pasteurization, steam blankets the carcasses, theoretically providing uniform bacterial destruction. This study demonstrated the effectiveness of SPS for reducing total aerobic and enteric bacterial populations uniformly over five anatomical locations on commercially processed carcasses. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1997 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 97-309-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783 en_US
dc.subject Beef en_US
dc.subject Beef carcasses en_US
dc.subject Antimicrobial treatment en_US
dc.subject Steam pasteurization en_US
dc.title Steam pasteurization to reduce bacterial populations on commercially slaughtered beef carcasses en_US
dc.type Conference paper en_US
dc.date.published 1997 en_US
dc.citation.epage 5 en_US
dc.citation.spage 4 en_US
dc.description.conference Cattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997 en_US
dc.contributor.authoreid phebus en_US
dc.contributor.authoreid anutsch en_US


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