Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef

K-REx Repository

Show simple item record

dc.contributor.author Phebus, Randall K. en_US
dc.contributor.author Nutsch, Abbey L. en_US
dc.contributor.author Schafer, David E. en_US
dc.contributor.author Wilson, R. Craig en_US
dc.contributor.author Riemann, M. James en_US
dc.contributor.author Leising, Jerome D. en_US
dc.contributor.author Kastner, Curtis L. en_US
dc.contributor.author Wolf, John R. en_US
dc.contributor.author Prasai, Ram K. en_US
dc.date.accessioned 2008-03-28T01:45:58Z
dc.date.available 2008-03-28T01:45:58Z
dc.date.issued 2008-03-28T01:45:58Z
dc.identifier.uri http://hdl.handle.net/2097/589
dc.description.abstract The effectiveness of a recently invented "steam pasteurization" (S) process in reducing pathogenic bacterial populations on surfaces of freshly slaughtered beef was determined and compared with that of other standard commercial methods including knife trimming (T), water washing (35°C; W), hot water/steam vacuum spot cleaning (V), and spraying with 2% vol/vol lactic acid (54°C, pH 2.25; L). These decontamination treatments were tested individually and in combinations. Cutaneus trunci muscles from freshly slaughtered steers were inoculated with feces containing Listeria monocytogenes Scott A, Escherichia coli O157:H7, and Salmonella typhimurium over a predesignated meat surface area, resulting in initial populations of ca. 5 log CFU/cm2 of each pathogen. Tissue samples were excised from each portion before and after decontamination treatments, and mean population reductions were determined. Treatment combinations evaluated were the following (treatment designations within the abbreviations indicate the order of application): TW, TWS, WS, VW, VWS, TWLS, and VWLS. These combinations resulted in reductions ranging from 3.5 to 5.3 log CFU/cm2 in all three pathogen populations. The TW, TWS, WS, TWLS, and VWLS combinations were equally effective (P > 0.05), resulting in reductions ranging from 4.2 to 5.3 log CFU/cm2. When used individually, T, V, and S resulted in pathogen reductions ranging from 2.5 to 3.7 log CFU/cm2 Steam pasteurization consistently provided numerically greater pathogen reductions than T or V. Treatments T, V, and S were all more effective than W (which gave a reduction on the order of 1.0 log CFU/cm2) Steam pasteurization is an effective method for reducing pathogenic bacterial populations on surfaces of freshly slaughtered beef, with multiple decontamination procedures providing greatest overall reductions. 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 Steam en_US
dc.subject Pasteurization en_US
dc.subject E. coli en_US
dc.subject Pathogens en_US
dc.subject Salmonella en_US
dc.subject Decontamination en_US
dc.title Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef en_US
dc.type Article (publisher version) en_US
dc.date.published 1997 en_US
dc.citation.epage 484 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 476 en_US
dc.citation.volume 60 en_US
dc.contributor.authoreid phebus
dc.contributor.authoreid anutsch
dc.contributor.authoreid ckastner


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx


Advanced Search

Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

118 Hale Library

Manhattan KS 66506


(785) 532-7444

cads@k-state.edu