Evaluation of the GrovacTM system for decontamination of retail beef trimmings to control E. coli O157:H7 and Salmonella
dc.citation.epage | 127 | en_US |
dc.citation.spage | 124 | en_US |
dc.contributor.author | Forgey, R. | |
dc.contributor.author | Herald, T. | |
dc.contributor.author | Franken, L.J. | |
dc.contributor.author | Tanus, C.A. | |
dc.contributor.author | Phebus, Randall K. | |
dc.contributor.author | Marsden, James L. | |
dc.contributor.authoreid | phebus | en_US |
dc.contributor.authoreid | jmarsden | en_US |
dc.date.accessioned | 2010-08-02T20:50:24Z | |
dc.date.available | 2010-08-02T20:50:24Z | |
dc.date.issued | 2010-08-02T20:50:24Z | |
dc.date.published | 2005 | en_US |
dc.description.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. | en_US |
dc.description.conference | Cattlemen's Day, 2005, Kansas State University, Manhattan, KS, 2005 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/4373 | |
dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
dc.relation.isPartOf | Cattlemen's Day, 2005 | en_US |
dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 05-144-S | en_US |
dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 943 | en_US |
dc.subject | Beef | en_US |
dc.subject | Grovac™ | en_US |
dc.subject | E. coli O157:H7 | en_US |
dc.subject | Salmonella | en_US |
dc.subject | Retail beef | en_US |
dc.title | Evaluation of the GrovacTM system for decontamination of retail beef trimmings to control E. coli O157:H7 and Salmonella | en_US |
dc.type | Conference paper | en_US |