Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella

D. Harris, M. M. Brashears, A. J. Garmyn, J. C. Brooks, M. F. Miller

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

The objective of this study was to validate the effectiveness of acetic and lactic acids (2% and 5%), acidified sodium chlorite (1000. ppm), and sterile water in reducing Escherichia coli O157:H7 and Salmonella Typhimurium in inoculated beef trim in a simulated processing environment. Samples were collected to assess microbial characteristics at three processing points. Results from this study indicate that all treatments, including sterile water, reduced pathogen concentrations (P< 0.05) of both E. coli O157:H7 and Salmonella Typhimurium in ground beef up to 0.5 and 0.6 log by 24. h, respectively. In some cases, there were no significant differences between the antimicrobial treatments and the sterile water using this application method. Triangle sensory test results of non-inoculated beef indicated there were no differences (P< 0.05) in the means of correct responses between controls or antimicrobial treatments at 6 or 24. h. While interventions are important for beef trim, use of the interventions must be validated under industry conditions to ensure proper effectiveness.

Original languageEnglish
Pages (from-to)783-788
Number of pages6
JournalMeat Science
Volume90
Issue number3
DOIs
StatePublished - Mar 2012

Keywords

  • Acidified sodium chlorite
  • Beef trim
  • E. coli O157:H7
  • Organic acids
  • Salmonella

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