Evaluation of Antimicrobial Interventions against E. coli O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization

Foods
Peter M MurianaKalpana Kushwaha

Abstract

The US Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) considers mechanically-tenderized beef as "non-intact" and a food safety concern because of the potential for translocation of surface Escherichia coli O157:H7 into the interior of the meat that may be cooked "rare or medium-rare" and consumed. We evaluated 14 potential spray interventions on E. coli O157:H7-inoculated lean beef wafers (~10⁶ CFU/cm², n = 896) passing through a spray system (18 s dwell time, ~40 pounds per square inch, PSI) integrated into the front end of a Ross TC-700MC tenderizer. Inoculated and processed beef wafers were stomached with D/E neutralizing broth and plated immediately, or were held in refrigerated storage for 1-, 7-, or 14-days prior to microbial enumeration. Seven antimicrobials that showed better performance in preliminary screening on beef wafers were selected for further testing on beef subprimals in conjunction with blade tenderization. Boneless top sirloin beef subprimals were inoculated at ~2 × 10⁴ CFU/cm² with a four-strain cocktail of E. coli O157:H7 and passed once, lean side up, through an integrated spray system and blade tenderizer. Core samples obtained from each subprimal were examined for the presence/ab...Continue Reading

References

Jan 1, 1991·Advances in Microbial Physiology·C A CherringtonI Chopra
Jan 9, 1999·Clinical Microbiology Reviews·G McDonnell, A D Russell
Mar 30, 2010·International Journal of Food Microbiology·Lihan Huang
Aug 29, 2013·Foodborne Pathogens and Disease·Chander Shekhar SharmaGary E Rodrick
Dec 26, 2016·Journal of Microbiological Methods·Angela Ma, Linda Chui
Dec 28, 2017·Journal of Applied Microbiology·M VincentM Engels-Deutsch

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