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Process control and sampling for Escherichia coli O157:H7 in beef trimmings
1Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA. rymurph@uark.edu
Journal of Food Protection
|August 28, 2004
Summary
Preventing Escherichia coli O157:H7 contamination in raw beef is challenging. This study introduces a process control and sampling method to monitor beef trimmings, diverting contaminated lots to enhance food safety.
Area of Science:
- Food Safety
- Microbiology
- Statistical Process Control
Background:
- Escherichia coli O157:H7 is a significant contaminant on raw beef carcasses, posing a risk of product adulteration.
- Current carcass interventions are insufficient to eliminate all E. coli O157:H7 due to limitations in reaching all surface areas.
- Contaminated carcasses can lead to the contamination of beef trimmings, a key component in raw ground beef production.
Purpose of the Study:
- To develop and present a process control and statistical sampling strategy for monitoring beef trimmings.
- To provide a method for identifying and diverting lots of beef trimmings contaminated with E. coli O157:H7.
Main Methods:
- Utilized case scenarios from nine commercial beef processing facilities.
- Implemented a process control approach for monitoring beef trimmings.
- Applied statistical sampling techniques to assess contamination levels.
Main Results:
- The study outlines a practical approach for managing E. coli O157:H7 risks in beef trimmings.
- The proposed method enables the diversion of contaminated trimmings, thereby protecting the raw ground beef supply chain.
Conclusions:
- A robust process control and statistical sampling system is crucial for mitigating E. coli O157:H7 contamination in beef trimmings.
- This approach offers a viable strategy to reduce the risk of adulterated raw ground beef reaching consumers.