Reduction of microorganisms on beef surfaces utilizing electricity

Danny W. Bawcom, Leslie D. Thompson, Mark F. Miller, C. Boyd Ramsey

Research output: Contribution to journalArticlepeer-review

21 Scopus citations

Abstract

The effects of continuous electrical current, pulsed electrical current, and voltage level on aerobic bacteria, total coliforms, and Salmonella typhimurium on top round beef steaks were examined. Electrical stimulation (620 v) for 20 and 60 s decreased (P<.05) coliform bacteria counts by an average of 81% (0.7 log CFU/cm2) compared to untreated steaks. Compared to non-sprayed steaks, coliform counts were lower (P<.05) for steaks to which 3 ml of sterile deionized water was applied before electrical stimulation. Steaks subjected to 3, 6, 12 and 24 pulses (400 v/2.5 cm) reduced (P<.05) S. typhimurium counts compared to those on untreated steaks. A voltage level of 1,200 v/2.5 cm reduced (P<.05) the numbers of S. typhimurium by 82% compared to steaks that received no electrical stimulation. Electrical stimulation reduces numbers of bacteria present on beef surfaces. Copyright

Original languageEnglish
Pages (from-to)35-38
Number of pages4
JournalJournal of food protection
Volume58
Issue number1
DOIs
StatePublished - Jan 1995

Keywords

  • Beef surfaces
  • Electricity
  • Microorganisms

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