Forgey, R.Herald, T.Franken, L.J.Tanus, C.A.Phebus, Randall K.Marsden, James L.2010-08-022010-08-022010-08-02http://hdl.handle.net/2097/4373The 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.BeefGrovac™E. coli O157:H7SalmonellaRetail beefConference paper