Steam pasteurization to reduce bacterial populations on commercially slaughtered beef carcasses

dc.citation.epage5en_US
dc.citation.spage4en_US
dc.contributor.authorSchafer, D.E.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authorPhebus, Randall K.
dc.contributor.authorNutsch, Abbey L.
dc.contributor.authoreidphebusen_US
dc.contributor.authoreidanutschen_US
dc.date.accessioned2010-09-02T17:07:27Z
dc.date.available2010-09-02T17:07:27Z
dc.date.issued2010-09-02T17:07:27Z
dc.date.published1997en_US
dc.description.abstractA 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.description.conferenceCattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997en_US
dc.identifier.urihttp://hdl.handle.net/2097/4774
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1997en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 97-309-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783en_US
dc.subjectBeefen_US
dc.subjectBeef carcassesen_US
dc.subjectAntimicrobial treatmenten_US
dc.subjectSteam pasteurizationen_US
dc.titleSteam pasteurization to reduce bacterial populations on commercially slaughtered beef carcassesen_US
dc.typeConference paperen_US

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