Evaluation of the GrovacTM system for decontamination of retail beef trimmings to control E. coli O157:H7 and Salmonella

Date

2010-08-02T20:50:24Z

Authors

Forgey, R.
Herald, T.
Franken, L.J.
Tanus, C.A.
Phebus, Randall K.
Marsden, James L.

Journal Title

Journal ISSN

Volume Title

Publisher

Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

Abstract

The Grovac™ intervention system was evaluated for its effectiveness in reducing E. coli O157:H7 and Salmonella inoculated on the surfaces of beef trimmings. Designed to be used in a batch process, the Grovac™ system involves treating beef trimmings in a mixture of citric acid and a hypotonic salt solution while tumbling under vacuum. Beef trimmings were inoculated with a five-strain cocktail of E. coli O157:H7 and Salmonella, then subjected to no treatment, water with a 1-hour drain treatment, water with an overnight drain treatment, Grovac™ with a 1-hour drain treatment, and Grovac™ with an overnight drain treatment. Data indicated that the Grovac™ system may be a viable method for retailers to use with in-house beef grinding operations to reduce E. coli O157:H7 and Salmonella risks. Reductions in these pathogen populations were 85 and 80%, respectively, after draining for 18 hours at 36°F.

Description

Keywords

Beef, Grovac™, E. coli O157:H7, Salmonella, Retail beef

Citation