This research evaluated the effectiveness of
a newly patented steam-pasteurization process
for reducing bacterial populations on the surfaces
of freshly slaughtered beef carcasses. The
process was developed jointly by Frigoscandia
Food Processing Systems (Bellevue, WA) and
Excel Corp. (Wichita, KS), a division of Cargill
(Minneapolis, MN). In laboratory studies,
portions of prerigor beef carcasses inoculated
with very high levels of three pathogens, Salmonella,
Escherichia coli O157:H7, and Listeria,
were treated in a prototype steam-pasteurization
chamber, which effectively eliminated at least
99.9% of all three pathogens and was most
effective when used in combination with other
standard commercial decontamination methods.
The effectiveness of a full-scale, automated,
steam-pasteurization system was evaluated in a
commercial beef slaughter facility. The commercial
system was very effective, reducing the
naturally occurring overall bacterial population
by over 90% and reducing the population of E.
coli (nonpathogenic) and related organisms to
undetectable levels. Steam pasteurization is
very effective at reducing bacterial contamination
on unchilled beef carcasses and
should be viewed as one step in an overall
process of reducing the risk of pathogenic
bacteria in beef and beef products.
