The steam pasteurization process (SPS
400) developed by Frigoscandia Food Process Systems (Bellevue, WA) was effective in reducing
bacterial populations in both laboratory and commercial settings. The objective
of steam pasteurization and other meat decontamination
measures is to extend product
shelf life and improve safety by inhibiting or
inactivating pathogens, while at the same time
maintaining acceptable meat quality characteristics.
The effects of steam pasteurization
on beef carcass bacterial populations
were evaluated at two large commercial beef
processing facilities. A shelf-life study also
was conducted to determine the microbial
profiles of vacuum packaged beef loins from
pasteurized and non-pasteurized carcasses.
Steam pasteurization greatly reduced total
beef carcass bacterial populations and was
most effective in reducing gram negative
organisms, including potential enteric pathogens
of fecal origin. Thus, the relative percentage of gram positive microflora on beef carcass surfaces, especially Bacillus spp. and
Staphylococcus spp., increased.
